Chicken Giblets
Chicken Giblets
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Chicken Giblets
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Rating: 5
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, heat a splash of olive oil then add the hearts and or gizzards and fry until just browned. If using liver in addition to hearts and or gizzards, add them just when the other items are browning up, this is because the liver cooks faster, and you do not want to over cook the liver.
  2. When everything is browned, stir in the cumin, clove, paprika, bay leaf, and salt and pepper to taste.
  3. Add the onion and garlic, stir that in and fry for 5 minutes.
  4. Reduce to heat to low and stir in the wine or stock and simmer on low until the giblets are cooked through.
  5. Serve with rice, pasta, or potatoes.
Recipe Notes

Low cost.

Variant: 1. In place of the white wine or chicken stock, use an equal amount of heavy cream.

Adapted from an internet recipe.

Chicken Hearts with Onions & Mushrooms
Chicken Hearts with Onions & Mushrooms
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Sounds like an excellent dish, I look forward to making this and testing it out.
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Chicken Hearts with Onions & Mushrooms
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Sounds like an excellent dish, I look forward to making this and testing it out.
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a small pot, add the 1/2 cup oil and heat over medium heat, when hot, slowly whisk in the flour and cook for about 5-6 minutes or until the roux is light to medium brown then turn off the heat.
  2. In a large non stick pan, add the 1 tablespoon of oil, when hot, add the onion and mushrooms, saute for 3 minutes.
  3. Add the hearts and 1/2 teaspoon of the garlic salt, stir together and saute for 3 more minutes.
  4. Now stir in the broth, then add the remaining 1/2 teaspoon of garlic salt, black pepper, and oregano. Stir in the roux you made previously. Bring to a high simmer, then reduce heat to a low simmer and cover the pan. Cook for 10 minutes, stirring occasionally.
  5. Serve over steamed rice.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Kow Piek Sen (ເຂົ້າ ປຽກ)
Kow Piek Sen (ເຂົ້າ ປຽກ)
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Kow Piek Sen (ເຂົ້າ ປຽກ)
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
For Seasonings
For Garnish
Servings: servings
Instructions
  1. You can go with a whole chicken (in Asia, remove the head and feet first), in the US, remove the giblet pack, save those for a snack later. Now you can boil the chicken whole, or you can cut it into the standard pieces or I will just go with two breasts and two quarters (separated), no need for the wings or back.
  2. In a large pot, add the water, onion, lemongrass, and salt and bring to a boil.
  3. Once boiling, carefully lower in the chicken, using pieces would be much easier than a whole chicken. Return to a gentle boil and cook the chicken through (you are making the broth). Chicken cooking on the left, quail eggs cooking on the right.
  4. While the chicken is cooking, open and drain the drain the eggs if using canned, or hard boil them if using fresh, shortcut for hard boiled is Recipe Notes. Prep the pork balls by simply slicing each in half. And then measure out the dry macaroni.
  5. When the chicken is fully cooked, carefully remove the chicken and the lemongrass bundle from the pot. Then add the dry macaroni and let that cook.
  6. While the macaroni is cooking, use two forks and shred the chicken, removing skin, bones, and any gristle, good snack for your dog 😉
  7. When the macaroni is tender, add the chicken, eggs, pork balls, spring onion, and cilantro to the pot, reduce heat to a simmer and use the Seasonings as listed to taste. Let this simmer for about 10 minutes.
  8. Ladle soup into bowls and use the Garnishes listed as you desire to taste. Serve.
Recipe Notes

I will price this when I gather up all the ingredients. I will say Low cost for now.

Shortcut: Perfect Hard Boiled Quail Eggs.

Variants: 1. Use 1-2 Cornish game hens in place of chicken. 2. Omit the eggs or the pork balls, or both.

Recipe inspired by good friend, Khanthary Singnhoth, and her recipe is here.
United States.

Mince & Tatties
Mince & Tatties
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This comes from a good friend, he is Scottish, so this is a pretty good recipe I would rely on. In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Mince & Tatties
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This comes from a good friend, he is Scottish, so this is a pretty good recipe I would rely on. In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Prep Time
10 minutes
Cook Time
1 1/2 -2 hours
Ingredients
Servings:
Instructions
  1. In a large non stick pan, brown the minced beef, grind this yourself using the course plate, the wagon wheel. Drain the fat, but keep in mind, there is flavor in that, so leave at least half of that, and it is a natural fat so it is healthy for those keeping track.
  2. Add the onion, carrot, stock, and mustard, simmer for about 1 1/2 hours, longer the better, if getting dry, add more stock. This is one of those recipes that is simmered longer time the flavor develops more.
  3. Mix your slurry with equal parts of cornstarch and cold water, stir into the mince, simmer to thicken the gravy.
  4. When thickened to your liking, serve. Traditional would be with peas (preferred) and either mashed or boiled potatoes.
Recipe Notes

I will price this when I settle on a serving size. This is low cost however.

Variants: 1. Even Mick stated this would be great with chips (fries). 2. Over pasta. 3. Over rice.

Recipe and photo provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.

Slow Cooker Whole Duck
Slow Cooker Whole Duck
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Sounds good, and easy. Key thing is to elevate the duck above the bottom of the slow cooker and the Low temp setting on the cooker. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Slow Cooker Whole Duck
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Sounds good, and easy. Key thing is to elevate the duck above the bottom of the slow cooker and the Low temp setting on the cooker. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
6-7 hours
Ingredients
Servings: servings
Instructions
  1. Prep the duck by removing the giblets from the inside (if a local bought duck from an open market, remove the head, neck, and feet if they are still attached). Trim off any fat around the cavity open but do not discard, just set that aside, you will need that in a few minutes.
  2. Rinse the duck inside and out. pat dry with paper towels. Place quartered oranges inside the duck, plus the fat you trimmed off close the cavity opening best you can with toothpicks.
  3. Place several carrots cut in half lengthwise and or onions that are peeled and cut in half on the bottom of your slow cooker, this is to keep the duck elevated above the bottom where the fat will collect.
  4. Heat a large non stick pan and place the duck, breast side down in the pan, cook until the breast is lightly browned. Remove the duck from the pan and place breast side up on 2 layers of cheesecloth that is large enough to wrap around the duck, pick the duck up with the cheesecloth and set on top of the vegetable in the slow cooker, loosely push down the cheesecloth around the duck. Prick the skin, not the meat on the breast in several places, this helps allow the fat to render out but results in juicy meat. Reason for the cheesecloth is so you can lift the duck out without it falling apart when it is done cooking. This is a fall off the bone duck.
  5. Cook on Low setting for 6 to 7 hours. Check the fat level at the 3 hour mark, remove excess fat if the duck is resting in the fat. Reserve the fat, great for cooking fried potatoes.
  6. At 6 to 7 hours, check the duck for tenderness, should be fall off the bone tender, when ready, lift the duck out with the cheesecloth to a platter, serve.
Recipe Notes

I have to buy another duck, last time I bought one, I think it was 250 Baht, but I will verify this when I buy a duck. I will say fair value for now until I confirm the cost.

Adapted from an internet recipe.

Kielbasa & Onions
Kielbasa & Onions
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This is an old classic. I remember this well, perfect with a side of mashed or boiled potatoes, egg pasta, or even better, yellow summer squash. In Makro there is what is called Spicy Smoked Sausage, very similar in taste to Kielbasa and is very good! This is a must make for me when my squash in the garden matures.
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Kielbasa & Onions
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This is an old classic. I remember this well, perfect with a side of mashed or boiled potatoes, egg pasta, or even better, yellow summer squash. In Makro there is what is called Spicy Smoked Sausage, very similar in taste to Kielbasa and is very good! This is a must make for me when my squash in the garden matures.
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Cut the sausage into 1/2 inch slices.
  2. In a large non stick pan on medium heat, add 1 tablespoon of olive oil, add sausage slices and cook until browned. Remove the sausage, drain the pan, and add the remaining olive oil and butter and heat over medium heat.
  3. Add the onions and stir to coat with the oil and butter, cook until soft and brown, about 15 to 20 minutes. Return the sausage to the pan and stir into the onions, season with salt and pepper to your liking.
  4. Cook until the sausage is heated through, serve.
Recipe Notes

I have to verify the price on the sausage at Makro but I will say right now this is fair value priced.

Provided courtesy of good friend, Stephen Connell.
United States.

Roasted Cornish Game Hens
Roasted Cornish Game Hens
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One of the first oven roasted dishes I made in Thailand was roasted Cornish game hens (first dish was a big pan of lasagna). One day I found Cornish game hens in Villa Market, bought me three and headed home to roast them, here is what I did.
Servings Prep Time
3 servings 10 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
3 servings 10 minutes
Cook Time
1-1 1/2 hours
Roasted Cornish Game Hens
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One of the first oven roasted dishes I made in Thailand was roasted Cornish game hens (first dish was a big pan of lasagna). One day I found Cornish game hens in Villa Market, bought me three and headed home to roast them, here is what I did.
Servings Prep Time
3 servings 10 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
3 servings 10 minutes
Cook Time
1-1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C (375 F).
  2. Slice the vegetables, place some of the carrot on the bottom of a small roasting pan, this is done to keep the hens above the bottom of the pan.
  3. Remove the giblets and rinse the hens, shake off the excess water. Generously salt and pepper the hens, inside and out. Stuff the hens with a slice or two of the carrot, daikon, and an onion quarter, trimming each piece so nothing is sticking out of the birds to much.
  4. Place the stuffed hens on top of the carrots, any remaining vegetables, spread them around between the hens. Pour the melted butter over the birds.
  5. Roast for 1 to 1 1/2 hours, occasionally spooning some of the liquid in the pan over the birds or until golden brown. Internal temp, just like a chicken should be 82 C / 180 F at the thickest part without touching bone.
  6. Serve.
Recipe Notes

I cannot price this until I see Cornish game hens again in the store. I will say fair value for now.

Just a common roasting method for poultry.

Liver & Onions
Liver & Onions
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Basic liver and onions, a satisfying meal, this can be beef or pork liver. Easy available ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20 minutes
Liver & Onions
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Basic liver and onions, a satisfying meal, this can be beef or pork liver. Easy available ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Place enough flour in a large bowl to coat the liver. Add salt and pepper to taste. Slice liver and dredge in seasoned flour.
  2. Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
  3. Place sliced onions in the skillet with the liver and pour beef broth on top of liver and onions.
  4. Cover and simmer on low until onions are tender and broth forms a nice gravy.
  5. Serve with mashed potatoes and a vegetable.
Recipe Notes

I cannot price this until I buy beef liver again, this should be low cost though.

Variants: Add sliced mushrooms when you add the onions. If the gravy is minimal, stir in some milk.

Adapted from an internet recipe.

Lebanese Chicken with Rice
Lebanese Chicken with Rice
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This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Lebanese Chicken with Rice
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This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil over high heat in a pan. add the chicken and cook on both sides until golden brown. Remove the chicken from the pan and set aside.
  2. Add the onion and ground beef to the same hot pan. Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Then add the cinnamon, allspice, cayenne pepper, and salt, cook two minutes while stirring.
  3. Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice. Add the pine nuts.
  4. Pour in the stock or water and cover. Cook on a simmer for about 30 minutes. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry.
  5. Remove the pan from the heat and sprinkle with minced parsley. Serve with yogurt on top and sliced cucumber.
Recipe Notes

Four thighs I will estimate about 50 Baht. For the beef, I will estimate about 75 Baht. For 4 servings, this is about 92 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Traditional Roast Beef Hash
Traditional Roast Beef Hash
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I have made this countless times when growing up, probably weekly for years, but we used venison for this. Key thing here is equal amounts of beef and potatoes with an onion or two thrown in. Servings, prep, and cook times are approximate for now until I make this here using an electric meat grinder.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Traditional Roast Beef Hash
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Rating: 5
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I have made this countless times when growing up, probably weekly for years, but we used venison for this. Key thing here is equal amounts of beef and potatoes with an onion or two thrown in. Servings, prep, and cook times are approximate for now until I make this here using an electric meat grinder.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Cut the beef, regardless of how you cooked it into chunks that fit in the hopper of your grinder. Cut the potatoes into quarters and for big potatoes, cut the quarters in half as well. Cut the onion(s) into quarters and cut each piece in half.
  2. Run everything through your grinder, chuck of beef, potato, onion, until everything is ground.
  3. Heat the cooking oil, bacon fat would be perfect, in a large frying pan, preferably a cast iron, on medium high to high heat.
  4. Add the hash to the frying pan so that a half an inch of hash covers the bottom of the pan. If you have more hash to cook, do so in separate batches. Brown the hash, stirring only infrequently at first to make sure that the hash has an opportunity to brown well.
  5. As you cook the hash, add pinches of salt and fresh ground pepper. Do this a couple of times with each batch of hash. Cook for at least 10 minutes and until the hash is well browned. Serve with ketchup, important.
Recipe Notes

The beef would cost about 100 Baht/500 grams, for 4 servings, this is 75 cents per serving.

Been making this for many years.