Fried Oysters
Fried Oysters
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Excellent as written, and can be tailored in many ways. I will be using the smaller oyster meat, larger than what Tesco offers and what I use is sourced from a local fisherman. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Fried Oysters
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Rating: 5
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Excellent as written, and can be tailored in many ways. I will be using the smaller oyster meat, larger than what Tesco offers and what I use is sourced from a local fisherman. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat some lard or cooking oil of your choice in a large non stick pan, you want about 1/2 inch or so for shallow frying, no need to deep fry these. Heat to just before smoking.
  2. In a shallow bowl, mix together the flour, pepper, and salt. Add the eggs to another shallow bowl and lightly beat them. Place the breadcrumbs in another shallow bowl. The pan is to my left out of view, so you can see the progression from right to left.
  3. Coat the oysters in flour, then coat with egg, then coat with breadcrumbs.
  4. Place in the hot oil, but do not over crowd the pan, work in batches, and cook until golden brown.
  5. Turning the larger ones if not covered in oil.
  6. Drain on paper towels.
  7. Serve with a dipping sauce as desired. Enjoy.
Recipe Notes

I get fresh shucked oysters, about a pint, for 50 Baht, with no math involved this is low cost for 4 servings.

Shortcut: Rendering Lard.

Adapted from an internet recipe.

Oyster Thai Omelet
Oyster Thai Omelet
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Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Oyster meat, these are small oysters, the meat is 1 to 1 1/2 inches long, is mixed into the eggs before going into the pan, and is delicious. My wife made this today, 7 June 2018 for breakfast for herself, her mother, and I.
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Oyster Thai Omelet
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Rating: 5
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Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Oyster meat, these are small oysters, the meat is 1 to 1 1/2 inches long, is mixed into the eggs before going into the pan, and is delicious. My wife made this today, 7 June 2018 for breakfast for herself, her mother, and I.
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
2 minutes
Ingredients
Servings: people
Instructions
  1. Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
  2. While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork until frothy. Add the oyster meat and spring onion, and mix that in.
  3. When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
  4. Using a spatula, spread the oysters out a bit, they normally collect in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times.
  5. Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, move the loose oysters onto the omelet, 20-30 seconds later, the bottom should be browning nicely. Here the eggs are set well on the top, and ready for flipping.
  6. Flipped, and some stray oysters being moved around a bit on to the omelet.
  7. Slide from the pan onto a plate and serve with rice on the side.
  8. Place the omelet in the center of the table, give a bowl of hot rice to each person, enjoy.
Recipe Notes

Low cost.

Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelette.

Recipe provided by my wife, Rrayada Thayer.
Thailand.

Oyster Casserole
Oyster Casserole
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To me, this sounds good. Good side dishes with this would be fresh corn on the cob and a seasoned rice dish. On my to cook list for sure. I will verify quantities, serving size, and baking dish size after I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Oyster Casserole
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To me, this sounds good. Good side dishes with this would be fresh corn on the cob and a seasoned rice dish. On my to cook list for sure. I will verify quantities, serving size, and baking dish size after I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C (400 F). Grease a 9x13 baking dish with butter. Add the oysters to the dish and spread out to an even layer. This is the container that oyster meat comes in at Tesco, I will verify the amount of containers needed when I make this.
  2. In a mixing bowl, add the olive oil, garlic, parsley, and breadcrumbs, mix together.
  3. Spread the breadcrumb mixture evenly over the oysters.
  4. Top with the cheese then the spring onion.
  5. Bake for 25-30 minutes or until the topping browned.
  6. Serve with fresh corn on the cob and a seasoned rice dish for a perfect meal.
Recipe Notes

I will price this when I get the small containers of oyster meat from Tesco or even from the local fishermen. I will say Fair cost for now.

Shortcut: Italian Breadcrumbs.

Adapted from an internet recipe.

DIY Chowder
DIY Chowder
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
DIY Chowder
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Rating: 5
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This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Fat - pick 1 item to use
For Vegetables - pick 1 or more items to use, some are required
For Stock - pick 1 item to use
For Cream - pick 1 item to use
For Seafood - pick 1 or more items to use
Servings: servings
Instructions
  1. Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  2. Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  3. Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  4. Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  5. Ladle into bowls and enjoy.
Recipe Notes

This can be low cost up to high cost depending on what seafood you use.

My own creation, Lee Thayer.
Thailand.

Oyster Chowder
Oyster Chowder
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Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Oyster Chowder
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Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a sauce pan, add the milk and scald, which means bring it just to a boil.
  2. Strain the oysters and reserve the liquid. This is the type from Tesco I will use and I will verify the weight of each container and will update this with what I find out.
  3. In another pot, melt the butter then add the onion and parsley and cook until the onion is soft and translucent, then add the Worcestershire sauce, season with salt, pepper, and cayenne to taste.
  4. Add the oyster liquid and stir constantly and bring to a simmer, stir in the flour and stir continuously to thicken the mixture.
  5. When thickened, stir in the oysters and simmer until the edges curl, this is about 5 minutes, do not overcook the oysters.
  6. When the milk is scalded, that into the chowder until well blended.
  7. Serve with crackers or bread.
Recipe Notes

I will price this when I figure out how many containers of oysters I need, but reasonable to say this is low cost.

Adapted from an internet recipe.

Oyster & Spinach Chowder
Oyster & Spinach Chowder
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Sounds really good, the mushrooms and spinach sound wonderful in this. I have changed this recipe a little to use fresh oyster meat from Tesco but you are welcome to use fresh shucked oysters from a wet market. Oysters and spinach are estimates until I can make this.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
30 minutes
Oyster & Spinach Chowder
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Sounds really good, the mushrooms and spinach sound wonderful in this. I have changed this recipe a little to use fresh oyster meat from Tesco but you are welcome to use fresh shucked oysters from a wet market. Oysters and spinach are estimates until I can make this.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. The original recipe called for 3 small cans of oysters, which I have never seen here, so go with fresh oysters, an easy place to source these would be Tesco for 42 Baht/container, they come in a container exactly as shown.
  2. Heat olive oil in a large pot over medium heat. Cook the onion, spring onion, and mushrooms until tender. Stir in the spinach and heat that through.
  3. Meanwhile, whisk together 2 cups of milk with the flour in a small bowl. Pour into pot when the spinach is heated through and then add remaining milk and chicken broth to the pot. Cook over medium heat until thickened, stirring occasionally, season with salt and pepper to taste. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted and the edges of the oysters have curled indicated they are cooked through. Serve.
Recipe Notes

Oysters in Tesco are about 42 Baht/container, the containers are small so go with three. Three containers is 126 Baht, the Cheddar cheese is about 90 Baht for half a block to make 1 cup of shredded. For 8 servings, this is about 80 cents per serving.

Adapted from an internet recipe.

Mom’s Oyster Stew
Mom's Oyster Stew
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No, this is not my Mom's stew, just happens to be the name of the recipe I found, but it is very easy to prepare, and very good! Keep in mind these are the small, already shucked and packaged oysters. I am going to go with 3 small containers from Tesco for a pint of oysters. I made this on 6 June 2018 and used fresh oyster meat from a local fisherman, 1 pint was 45 Baht, much less than Tesco. Excellent soup as well.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Mom's Oyster Stew
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Rating: 5
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No, this is not my Mom's stew, just happens to be the name of the recipe I found, but it is very easy to prepare, and very good! Keep in mind these are the small, already shucked and packaged oysters. I am going to go with 3 small containers from Tesco for a pint of oysters. I made this on 6 June 2018 and used fresh oyster meat from a local fisherman, 1 pint was 45 Baht, much less than Tesco. Excellent soup as well.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium sauce pan, melt the butter over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the evaporated milk and milk and reduce to a simmer.
  2. When the milk is hot add the oysters and cook just until the oysters start to curl and turn opaque. Taste and season with more salt and white pepper if needed.
  3. Serve with saltine or oyster crackers on the side. (Not much to look at, but tasty!)
Recipe Notes

For a main dish, 2 servings with a salad on the side, and as a side dish, 3-4 servings. For pricing, a small container of oyster meat from Tesco is 45 Baht each, I am thinking 2-3 containers for a pint, I have to verify this still. I buy fresh oyster meat by the pint from the local fishermen at a cost of 45 Baht. For 2 servings 70 cents. Tesco bought oysters would be twice this.

Variants: 1. Add diced celery at the beginning and soften that up with the butter, then proceed with the recipe. 2. Double the amount of oysters.

Adapted from an internet recipe.

Scalloped Oysters
Scalloped Oysters
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Now this sounds really good! I cannot wait to make this. This would be the small oysters already shucked and in the small containers at say Tesco or even available from vendors in villages. The recipe calls for 1 pint of oysters, I am going to go with 3 small containers from Tesco for this, after I make, I will report with photos.
Servings Prep Time
1 baking dish 10 minutes
Cook Time
30 minutes
Servings Prep Time
1 baking dish 10 minutes
Cook Time
30 minutes
Scalloped Oysters
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Now this sounds really good! I cannot wait to make this. This would be the small oysters already shucked and in the small containers at say Tesco or even available from vendors in villages. The recipe calls for 1 pint of oysters, I am going to go with 3 small containers from Tesco for this, after I make, I will report with photos.
Servings Prep Time
1 baking dish 10 minutes
Cook Time
30 minutes
Servings Prep Time
1 baking dish 10 minutes
Cook Time
30 minutes
Ingredients
Servings: baking dish
Instructions
  1. Preheat your oven to 230 C. Get out a baking dish, 8x8 in or 9x13 in should work as well.
  2. Combine crumbs with the melted butter. Put a thin layer of crumbs in the bottom of a baking dish. Alternate layers of oysters and crumb mixture, sprinkling each layer with seasoning of your choice. Do not use more than 2 layers of oysters.
  3. Mix the milk and the oyster liquid together and pour over the last layer of oysters, then top with crumb mixture. Bake for 30 minutes. Remove from oven, let rest 5 minutes, serve as a main with several sides or as a side dish (to get more portions from it).
Recipe Notes

Once I make this I will report on the number of servings, photos, etc. Right now, a small container of oyster meat from Tesco is 45 Baht each, I am thinking 3 containers for a cost of 135 Baht. If you serve this as a side, say 6 servings, this is about 67 cents per serving. More to follow when I make this.

Variants, could possible use shelled green mussels, but you would need to remove any grass first.

Adapted from an internet recipe.

Seafood Stew
Seafood Stew
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Good potential here, on my to cook list.
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Seafood Stew
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Good potential here, on my to cook list.
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
5 hours
Ingredients
Servings: servings
Instructions
  1. Place all ingredients except for fish, shrimp, and oysters in slow cooker. Cook on high for 4 hours, then add in fish, shrimp, and oysters and cover with lid. Cook for an additional 30-45 minutes or until fish is flaky. Serve.
Recipe Notes

Pangasius would cost about 60 Baht/500 grams, shrimp would cost about 80 Baht, oyster meat is 42 Baht per container. Cost per serving for 8 servings cost is 82 cents per serving. Great value for a great dish.

Adapted from an internet recipe.