Pepper Chicken Stir Fry
Pepper Chicken Stir Fry
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Can never go wrong with a stir fry, and this one is excellent. I made this on 21 July 2018, absolutely perfect.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Pepper Chicken Stir Fry
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Can never go wrong with a stir fry, and this one is excellent. I made this on 21 July 2018, absolutely perfect.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Marinade
For the Stir Fry
Servings: servings
Instructions
  1. In a mixing bowl, add the Marinade ingredients.
  2. Mix together with your hands, let the chicken marinate for 15-30 minutes.
  3. While the chicken is marinating, prepare the onion and peppers. I only had one bell pepper so I sliced up some Shiitake mushrooms.
  4. In another bowl, whisk together the oyster sauce, light soy sauce, water, black pepper, and 1 tablespoon of the cornstarch. Set this aside.
  5. After the chicken has marinated, add the remaining 2 tablespoons of cornstarch. Use a spoon and mix together to coat the chicken all over.
  6. Heat a large non stick pan with 2 tablespoons of oil, on medium high heat. Add the chicken.
  7. Stir fry for about 5 minutes, then remove the chicken from the pan and set aside.
  8. Add the last tablespoon oil and when hot, add the onions and peppers, stir fry for a few minutes and the colors will brighten. Add the ginger and garlic and stir fry for another minute.
  9. Return the chicken to the pan, give the sauce another quick whisk then stir that into the pan. Stir fry to coat the chicken well and the sauce thickens. Remove from heat.
  10. Serve with rice or vegetables of your choice on the side.
Recipe Notes

Chicken breasts cost 66 Baht/kilo, 4 breasts should be about a kilo. For 4 servings, this is about 50 cents per serving.

Variants: 1. Use one color of bell pepper, or use a yellow bell pepper in place of a red or green pepper. 2. Add broccoli. 3. Add mushrooms, Straw, Oyster, or Shiitake would work well in this.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.

Okra with Tomatoes
Okra with Tomatoes
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Sounds like a good alternative from fried okra. I made this on 16 July 2018 and is perfect as written, with my wife doing the final taste test. She simple added a pinch of chicken stock powder, the in was perfect, and I wrote that step in as well. This is a keeper.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15-20 minutes
Okra with Tomatoes
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Sounds like a good alternative from fried okra. I made this on 16 July 2018 and is perfect as written, with my wife doing the final taste test. She simple added a pinch of chicken stock powder, the in was perfect, and I wrote that step in as well. This is a keeper.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. Garlic and okra prepped, I took the photo early before I had the onion prepped.
  2. Heat the oil in a large non stick pan, when hot, add the garlic and stir fry until fragrant, 1-2 minutes.
  3. Add the okra and onion and season with salt and pepper as desired. Cook stirring often until the okra is tender and bright green, about 10-12 minutes.
  4. Add the tomatoes, oyster sauce, and mushroom sauce and cook until tender and nearly bursting, about 2-3 minutes. Stir in a pinch of chicken stock powder and taste, adjust with oyster or mushroom sauce.
  5. Serve as a side dish with any meal.
Recipe Notes

Low cost.

Variants: 1. Add some sliced fresh mushrooms. 2. Season with additional spices such as ground cumin or garam masala (1/4 teaspoon or so). 3. Add chopped bacon. 4. Add a slice bell pepper.

Adapted from an internet recipe.

Wide Rice Noodles with Pork Gravy (ราดหน้า)
Wide Rice Noodles with Pork Gravy (ราดหน้า)
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This is a Thai dish with origins in China. This is a delicious meal with many variations. Salted soy beans are key in this, so do not omit those or the taste will not be the same. Rad Nah is the base, for this dish here, this recipe is called Rad Nah Moo (moo meaning pork).
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Wide Rice Noodles with Pork Gravy (ราดหน้า)
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This is a Thai dish with origins in China. This is a delicious meal with many variations. Salted soy beans are key in this, so do not omit those or the taste will not be the same. Rad Nah is the base, for this dish here, this recipe is called Rad Nah Moo (moo meaning pork).
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Separate the noodles into strips and microwave for 1-2 minutes.
  2. Heat 2 tablespoons of oil in a non stick pan on medium heat, when hot, add the noodles and dark soy sauce. Stir fry to coat all the noodles until the sauce coats all the noodles. Remove the noodles and set aside. Wipe out the pan.
  3. Add another 2 tablespoons of oil to the pan, When hot, add the garlic and fry for 1-2 minutes until fragrant, then add the pork and stir fry.
  4. When the pork is starting to change color, add the light soy sauce, seasoning sauce (Maggi), oyster sauce, and sugar.
  5. Stir fry until the pork is nearly cooked through, add the water and bring to a boil.
  6. Stir in the salted soy beans and allow the mixture to come to a boil again.
  7. Add the broccoli and stir in. In a small bowl, mix together the corn starch with 3 tablespoons of water to make a slurry and mix until dissolved.
  8. Stir the slurry into the pan and stir until thickened, if not thick enough, sprinkle in some corn starch and stir in, if the gravy is too thick, sprinkle in some water and stir in. When the gravy is bubbling and thickened to your liking, remove from heat.
  9. To serve, place some noodles on a plate and ladle on the gravy with a good amount of broccoli and pork. Sprinkle on some black pepper to taste, enjoy.
Recipe Notes

The pork loin will cost about 60 Baht/500 grams. For 4 servings, this is about 46 cents per serving.

Adapted from an internet recipe.

Mushroom Spring Rolls
Mushroom Spring Rolls
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Sounds delicious. Making spring rolls seems tricky but it is so easy. These are Spring Rolls, Chinese in origin, spring roll wrappers fry up crispy. Egg Rolls are American in origin and are a thicker, chewier wrapper. On my to cook list. I will verify how many spring rolls, wrappers, are needed when I make these. And I will have step by step photos to show you how to assemble these.
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Mushroom Spring Rolls
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Sounds delicious. Making spring rolls seems tricky but it is so easy. These are Spring Rolls, Chinese in origin, spring roll wrappers fry up crispy. Egg Rolls are American in origin and are a thicker, chewier wrapper. On my to cook list. I will verify how many spring rolls, wrappers, are needed when I make these. And I will have step by step photos to show you how to assemble these.
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Ingredients
Servings:
Instructions
  1. For the mushrooms and the shrimp, you can either use a knife to mince the stems, caps, and shrimp or just run them through a meat grinder if you have one, using the coarse plate, aka, the wagon wheel, you can mince the mushrooms and shrimp at the same time with the grinder.
  2. Prepare the chilies, garlic, and basil.
  3. Heat the oil in a non stick pan, when hot, add the chilies and garlic, stir fry for a minute, then add the shrimp, mushrooms, sauces, sugar, and basil. Stir fry for 1-2 minutes. Remove to a plate to cool to room temp.
  4. To assemble the spring rolls, first we need to make the glue to seal the edge of the pastry. Mix together the water and corn starch in a small bowl, set that aside but close to where you will be working.
  5. Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Very important, place a damp towel on the unused sheets, if the sheets dry out they are hard to pull apart and will tear. (This is where two people is very handy, one to pull the the pastry apart and the other rolling the spring rolls.)
  6. Place a tablespoon or so of filling near the corner closest to you.
  7. Fold the bottom (the corner closest to you) up over the filling.
  8. Tightly roll, the filling will spread some, that is fine. When the roll is in the widest part of the pastry (left and right corners will be on the sides of the roll) fold each side towards the center. The roll should be about 5 inches long, and should look like an open envelope.
  9. Continue to roll, and when there is just a pointy section at the end away from you, use your finger and apply some of the cornstarch slurry you made just a few minutes ago to the edges of the pointy section (just like sealing an envelope), continue to roll and seal the edge, and just pat that seam down with your fingers. There, you just made a spring roll.
  10. Repeat until you have either used all the filling or all the pastry sheets.
  11. To fry these, heat about 1 inch of oil in a pot. When hot, add 4-5 spring rolls at a time and fry, turn often, until golden brown, These cook fast so keep an eye on them. Remove to paper towels to drain and fry the remaining rolls.
  12. Let cool for a few minutes then serve hot as is or serve with a dipping sauce of your choice. My Sweet & Sour Sauce is listed as a shortcut in the Recipe Notes section.
Recipe Notes

Low cost.

Shortcut: Sweet & Sour Dipping Sauce.

Variant: 1. Bake instead of fry, place on a rack on a baking sheet, spray with oil all sides, bake in a 200 C (400 F) oven until golden brown.

This recipe for Mushroom Parcels is adapted from Appon's Thai Food.

Japanese Curry (Pressure Cooker) (カレーライス)
Japanese Curry (Pressure Cooker) (カレーライス)
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This not only sounds incredibly good, it really is! A Japanese curry roux is used, brand is up to you, Golden Curry, Vermont House, House, etc. I will be using medium spicy Golden Curry which is excellent. I used my large 9 liter (9 1/2 quart) stove top pressure cooker for this. I will also state the times for using a electric model (6 quart or above). Follow the safety procedures for your model of pressure cooker at all times. This will be the only way I make this from now on, hands down. This works equally well with pork or beef in the same amount stated for the chicken. For the photos below, I used fresh pork loin.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Japanese Curry (Pressure Cooker) (カレーライス)
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This not only sounds incredibly good, it really is! A Japanese curry roux is used, brand is up to you, Golden Curry, Vermont House, House, etc. I will be using medium spicy Golden Curry which is excellent. I used my large 9 liter (9 1/2 quart) stove top pressure cooker for this. I will also state the times for using a electric model (6 quart or above). Follow the safety procedures for your model of pressure cooker at all times. This will be the only way I make this from now on, hands down. This works equally well with pork or beef in the same amount stated for the chicken. For the photos below, I used fresh pork loin.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Place the peeled and quartered potatoes in a bowl of water to remove some of the starch. Keep them in the water until they are needed.
  2. To chop the carrots, this is pretty cool. Cut a piece of the carrot off at an angle, then rotate the carrot 1/4 turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces and the technique is Japanese in origin, called Rangiri.
  3. Cut the chicken into bite size pieces. Once everything is prepped, we're ready to start.
  4. Place your stove top pressure cooker on a burner on medium heat, lid off, and add the cooking oil. When the oil is hot, add the onion, garlic, and ginger. Saute for just a minute or two until the garlic and ginger is fragrant.
  5. Add the chicken to the cooker and mix around to coat the pieces with some of the oil. Season with salt and pepper as desired.
  6. Drain the potatoes and add those and the carrots to the cooker, mix everything together.
  7. Pour in the stock and stir into the mixture, it is not necessary to have everything covered with stock.
  8. I used a large, 240 gram package of Golden Curry.
  9. Japanese curry comes in 110 gram and 240 gram packages, it looks very much like a chocolate bar. Use either 2 small packages or 1 large package. Open the foil seals and break the sections into the pieces as indicated by the packaging. For Golden Curry, large pack, you will use the entire pack, it is in two sections, and each section has 4 pieces, so 8 pieces total.
  10. Break the curry up as shown by the markings, very much like a chocolate bar.
  11. Place the curry cubes on the top of the cooker contents, do not mix these in, but you can push down into the stock.
  12. Now place the lid and jiggler on the cooker and lock the lid. Bring the temp to high. Once the jiggler starts moving and venting pressure, start your timer for 5 minutes. (For those using an electric type pressure cooker, select meat/stew setting and change the time for 15 minutes and press start.)
  13. When the time has has passed, remove from heat to an unused burner to allow a natural release, about 10-15 minutes. (For the electric models, turn off the keep warm function and do with a steam release or allow a natural release.)
  14. When it is safe to remove the lid, remove that, and stir in the ketchup, soy sauce, and oyster sauce.
  15. Place the cooker, no lid, on low heat and simmer the curry for about 5 minutes, making sure all the curry blocks are dissolved and mixed in. Perfect!
  16. To serve, spoon rice into half a bowl, and ladle in some curry on the other side. Enjoy.
Recipe Notes

Low cost.

Variant: 1. Use beef or pork, same weight as chicken.

This recipe for Pressure Cooker Japanese Curry inspired by Just One Cookbook.

Mushroom Stir Fry
Mushroom Stir Fry
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A good stir fry needs at least 2 things, good fresh vegetables and a sauce. For this recipe, ingredients and even the types used are up to you, but the mushrooms are key here, and for this I am using fresh Straw and Oyster mushrooms and fresh vegetables. So with Mushroom Stir Fry, we are going to use mushroom sauce, soy sauce, and oyster sauce. The ingredients listed is exactly what I used for this dish, feel free to change the amounts as desired.
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Mushroom Stir Fry
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Rating: 5
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A good stir fry needs at least 2 things, good fresh vegetables and a sauce. For this recipe, ingredients and even the types used are up to you, but the mushrooms are key here, and for this I am using fresh Straw and Oyster mushrooms and fresh vegetables. So with Mushroom Stir Fry, we are going to use mushroom sauce, soy sauce, and oyster sauce. The ingredients listed is exactly what I used for this dish, feel free to change the amounts as desired.
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Prep all the veggies and put them in bowls according to cook time needed. Sauces and peppers are also line up on the counter for ready use. First item to cook will be the carrots, then the peas and cauliflower, then lastly the mushrooms.
  2. Heat a non stick pan with a tablespoon or two of oil. When hot, add the carrot and stir fry for about 5 minutes or so until they are starting to soften. Then add the peas, cauliflower, a few dashes of soy sauce, mushroom sauce, and season with black and white pepper as desired. Stir fry for about 5 minutes or so. Add about 1/4 cup of water to help steam them and let them cook for a few more minutes, stirring often to soften them up.
  3. Add the mushrooms, and other dash or so of soy sauce, mushroom sauce, and season with black and white peppers as desired. Stir everything together to mix the sauces in and let the mushrooms cook down, stirring often, as they release water.
  4. When the mushrooms have cooked down and nearly all the water is cooked off, taste and adjust seasoning with a dash or so of oyster sauce and peppers as desired and mix together.
  5. Serve as a side with a meat dish or simple with rice.
Recipe Notes

Low cost.

Common Asian method for cooking vegetables, nothing new here.

Chicken & Basil Sausage
Chicken & Basil Sausage
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Another great sounding Thai sausage recipe. On my to make and cook list for sure. When I make this I will determine a lot of the missing or unclear information.
Chicken & Basil Sausage
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Another great sounding Thai sausage recipe. On my to make and cook list for sure. When I make this I will determine a lot of the missing or unclear information.
Ingredients
Servings:
Instructions
  1. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  2. You can use store bought ground chicken (which is rare in the town near me) or you can grind your own. For this I used breasts, an ideal mixture would be breasts and thighs. The white bits on the right is from bread. To get the remaining amount of meat out of your grinder, tear up a slice of bread and run that through last.
  3. In a mortar, add the white pepper, garlic, and coriander and pound with a pestle to combine. You can also use a blender for this if you desire. If using mostly powders, just pound the garlic.
  4. Mix the pounded garlic mixture with the remaining ingredients, except the casings, by hand until fully mixed.
  5. You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
  6. Shape the mixture into 5 sort of equal balls. Here I have the balls shaped, my funnel and pusher from my meat grinder, as well as 5 collagen casings.
  7. Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube. Tie off the ends of each link with string.
  8. The sausage is ready now, but to firm it up, place the sausage in the fridge overnight, totally optional to do this but recommended.
  9. Pan fry on low heat until cooked through, turning often to prevent burning, or grill until cooked through.
Recipe Notes

Low cost.

This recipe for Chicken Basil Sausage is adapted from Appon's Thai Food.

Tofu & Long Bean Stir Fry
Tofu & Long Bean Stir Fry
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This is an Indonesian dish that is quick to prepare. This dish also appears in Thailand, China, and I would assume other Asian cuisines. On my to cook list. If you are not sure what a long bean is, it is a green been, but long, 1-3 feet long.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
15-20 minutes
Tofu & Long Bean Stir Fry
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This is an Indonesian dish that is quick to prepare. This dish also appears in Thailand, China, and I would assume other Asian cuisines. On my to cook list. If you are not sure what a long bean is, it is a green been, but long, 1-3 feet long.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
3-4 servings 10 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. In a wok or large non stick pan, heat the oil on medium high heat, when hot but not smoking, carefully add the tofu and fry until golden brown on all sides. Remove the tofu to paper towels to drain.
  2. Pour out all but 1 tablespoon of oil from the pan, heat and stir fry the garlic and shallots until fragrant.
  3. Add the long beans, soy sauce, and oyster sauce, stir fry until the beans are cooked and tender, add the tofu, mix and stir fry for 30 seconds to a minute to warm the tofu up.
  4. Serve hot over cooked rice.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Tasty Ground Beef & Celery Stir Fry
Tasty Ground Beef & Celery Stir Fry
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This is Chinese in origin and sounds just down right tasty, and quick to prepare. On my to cook list for sure! The only item uncommon in the ingredients, unless you do a lot of Asian cooking, would be the Shaoxing Rice Wine, available in the US in Asian markets and if all else fails, on Amazon.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Tasty Ground Beef & Celery Stir Fry
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This is Chinese in origin and sounds just down right tasty, and quick to prepare. On my to cook list for sure! The only item uncommon in the ingredients, unless you do a lot of Asian cooking, would be the Shaoxing Rice Wine, available in the US in Asian markets and if all else fails, on Amazon.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat 1 tablespoon of the oil in a wok or non stick pan on medium heat, when hot, stir fry the beef until it starts to change color, about 2 minutes, then add the rice wine and stir fry for another minute. Remove the beef from the pan and set the beef aside.
  2. Same pan, add the other 1 tablespoon of oil, when hot, add the sliced garlic and chilies, stir fry until fragrant, about 1/2 a minute.
  3. Add the celery and season with the salt, as desired and saute for 5 minutes or until the celery is soft, then return the beef back to the pan and toss in the soy sauce and oyster sauce, stir fry for another 1 to 2 minutes.
  4. Serve.
Recipe Notes

Low cost.

Inspired by the recipe Tasty Ground Beef & Celery from Spice the Plate.

Spicy Shredded Chicken Salad
Spicy Shredded Chicken Salad
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This is a Chinese dish, and sounds very tasty, as I do love a good chicken salad. Common ingredients are used which is a bonus. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Spicy Shredded Chicken Salad
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This is a Chinese dish, and sounds very tasty, as I do love a good chicken salad. Common ingredients are used which is a bonus. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. I use my little rice cooker to do steaming, it came with a steamer basket and works perfect for items like this. Three chicken breasts was just a bit over 500 grams, perfect, no one will complain.
  2. Steam the chicken breasts for 20-25 minutes or until cooked through, cut one in half to check doneness.
  3. When cooked, remove from the steamer and allow to cool, then shred and place in a large mixing bowl.
  4. Heat the oil in a non stick pan on medium heat, when hot, add the garlic and red pepper flakes. Stir fry until fragrant, about 1-2 minutes. Remove from heat.
  5. To the pan, stir in the salt, oyster sauce, soy sauce, and cumin.
  6. Add the cilantro, reserving a small amount for garnish) to the chicken in the mixing bowl and toss to mix that in.
  7. I did use a variant and added one diced red onion.
  8. Add the garlic mixture from the pan and toss to mix well.
  9. Serve and garnish with cilantro or chill and serve with cilantro garnish.
Recipe Notes

The chicken breasts will cost about 30 Baht/500 grams. For 2 servings, this is about 47 cents per serving.

Shortcut: Pickled Red Onion.

Variants: 1. Add diced red onion. 2. Add diced celery. 3. Add diced pickled red onion, excellent!

Inspired by the recipe Spicy Shredded Chicken Salad from Spice the Plate