Classic Beef & Broccoli

Classic Beef & Broccoli
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This not only sounds good, sounds super easy as well. On my to cook list. The long prep time is for the marinating of the beef.
Servings Prep Time
4 servings 1 hour
Cook Time
15 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
15 minutes
Classic Beef & Broccoli
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This not only sounds good, sounds super easy as well. On my to cook list. The long prep time is for the marinating of the beef.
Servings Prep Time
4 servings 1 hour
Cook Time
15 minutes
Servings Prep Time
4 servings 1 hour
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a bowl, mix together the sugar, garlic, and cornstarch, then add the ginger, soy sauce, and wine and mix again until well blended. Place the beef slices in a bowl and pour in half of the marinade, mix with the beef, cover and let marinate for 1 hour.
  2. Heat half of the oil in a large non stick pan, a wok pan would be perfect, then add the broccoli and stir fry for 2 minutes then remove and set aside.
  3. Heat the remaining oil in same pan. Drain the beef and add to the pan, stir fry for 3 minutes then add the oyster sauce and stir fry for 1 minute. Add the remaining marinade and the beef broth.
  4. Cook while stir frying, that means stirring constantly, until the liquid evaporates and the mixture becomes thick, then add the broccoli and stir fry for 1 more minute to heat the broccoli through.
  5. Serve with steamed rice on the side.
Recipe Notes

Figure about 150 Baht for the beef. For 4 servings, this is about $1.12 per serving.

Provided by Panlasang Pinoy and the link to this recipe is here.
United States.

Chicken & Mushroom Stir Fry

Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Begin by slicing the chicken into thin strips, then mix in the 1 teaspoon of soy sauce and the corn flour. Let this sit for 5 to 10 minutes while you prepare the mushrooms.
  2. Prepare the mushroom, Straw mushrooms are unique in shape, cut them in half lengthwise only or they will just fall apart.
  3. Heat a wok or non stick wok-pan (what I will use) with the cooking oil. Add the chicken and stir fry and sear the chicken until no longer pink, do not over cook, as it will get cooked more later on. Remove the chicken from the pan and set aside.
  4. Same pan, add the onion and ginger. Stir fry until fragrant then add the mushrooms and stir fry for 1 minute. Return the chicken to the pan, season with the black pepper, 2 teaspoons of soy sauce, and the oyster sauce. Cook on high heat and stir fry.
  5. Stir in the water and stir until well mixed. Let the water reduce to thicken it.
  6. Season with salt to taste, serve with rice.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Clay Pot Chicken Rice (Rice Cooker)

Clay Pot Chicken Rice (Rice Cooker)
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Sounds really good. A basic Cook and Warm rice cooker is perfect for this recipe.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
45 minutes
Clay Pot Chicken Rice (Rice Cooker)
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Sounds really good. A basic Cook and Warm rice cooker is perfect for this recipe.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
45 minutes
Ingredients
Marinade
Servings: servings
Instructions
  1. Prepare the marinade and pour over the chicken in a shallow bowl, turn the chicken often and marinate for about 15-20 minutes.
  2. With a wok or skillet, heat the oil then cook the garlic and ginger until fragrant then add the mushrooms, chicken and the marinating sauce, salt, sugar, and white pepper. Cook until the chicken is no longer pink on the outside, remember, it will get steamed. Now add the rice into the wok or skillet and stir until the oil is combined throughout the rice.
  3. Pour the skillet or wok contents into your rice cooker, add the water as needed by the manufacturer of your rice cooker (normally first knuckle up from your index finger tip). Drizzle in the sesame oil. Set the rice cooker to Cook.
  4. When the rice cooker switches to Warm, wait another 15 minutes before opening, then open, fluff with a plastic spoon, serve.
Recipe Notes

The chicken, maybe 35 Baht, everything else is very cheap and probably on hand. For 3 servings, this is about 35 cents per serving.

Adapted from an internet recipe.

Sauteed Daikon Greens

Sauteed Daikon Greens
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I found this recipe doing research if daikon greens are edible, and they certainly are, see, I try and learn something every day. We have daikon growing in the garden and harvested some today, 15 Sep 2017 and I prepared this for a side dish last night. Lemon or lime juice is key here.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Sauteed Daikon Greens
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Votes: 1
Rating: 4
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I found this recipe doing research if daikon greens are edible, and they certainly are, see, I try and learn something every day. We have daikon growing in the garden and harvested some today, 15 Sep 2017 and I prepared this for a side dish last night. Lemon or lime juice is key here.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and sort the greens, 1 bunch is from 1 daikon, however remove the larger older leaves and discard those. The remaining leaves you have, chop into 1 inch pieces.
  2. Heat a large pan on medium heat with the oil. When the oil is hot, add the onion and sea salt. Saute stirring frequently for about 5 minutes or until onion starts getting translucent. Add the garlic and cook for 2 more minutes.
  3. Add the greens and stir to coat with the oil and mixed into the onions. Add 1-2 tablespoons of water, cover and cook until tender, about 3-4 minutes.
  4. Remove from heat and stir in 1-2 teaspoons of lemon or lime juice, splash of oyster sauce to taste. Serve as a side. I took the photo after several servings were take out of the pan.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Chinese Steamed Chicken

Chinese Steamed Chicken
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Sounds very good. If you have a steamer basket for your rice, perfect, use that, or use any steaming method you prefer. On my to cook list for sure.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
20-30 minutes
Chinese Steamed Chicken
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Sounds very good. If you have a steamer basket for your rice, perfect, use that, or use any steaming method you prefer. On my to cook list for sure.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Marinating
For the Dipping Sauce
Servings: servings
Instructions
  1. For the chicken you can use half a chicken or chickens parts to your liking, I will use legs and thighs when I make this. You would want about 500-750 grams of chicken.
  2. Clean the chicken and then spread the marinating sauce evenly on both sides. Lay ginger shreds and green onion shreds over to marinate at least 30 minutes.
  3. Then place in your steamer. I am going to use my rice cooker steamer tray. If you are using a steamer with wok or pot, steam with high heat for around 20 to 30 minutes until soft (or you can easily insert a chop sticker in). Transfer out and cut into chunks of your favorite size. Sprinkle with spring onion.
  4. While the chicken is steaming, prepare the dipping sauce. In a small sauce pan, heat up 1 tablespoon sesame oil and stir fry chopped garlic and spring onion until aromatic. Then add oyster sauce, light soy sauce, and water. Mix well and bring to a boil. Transfer to dipping bowls and cool down a little bit. Serve the chicken with the dipping sauce and rice on the side.
Recipe Notes

If using 500 grams of quarters (separated before or after steaming), this would cost 37 Baht. For 2 servings, this is about 54 cents per serving.

This recipe for Chinese Steamed Chicken is from China Sichuan Food.

Thai Ginger, Prawns, and Glass Noodles

Thai Ginger, Prawns, and Glass Noodles
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This recipe comes from a friend in Singapore and is spot on as this is a Thai recipe. I have had many versions of this over the years and it is good. This can be served as is or with rice.
Servings Prep Time
4 servings 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
15-20 minutes
Thai Ginger, Prawns, and Glass Noodles
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This recipe comes from a friend in Singapore and is spot on as this is a Thai recipe. I have had many versions of this over the years and it is good. This can be served as is or with rice.
Servings Prep Time
4 servings 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
15-20 minutes
Ingredients
For the Sauce
Servings: servings
Instructions
  1. Glass noodles are also known as Vermicelli and as Bean Thread, these normally come in smaller packs of 40 or 80 grams per pack and sold in bundles of 10 packs, normally. This is a common brand here in this photo. Can also find individual packs of 80 grams as well. Photo courtesy Tesco Thailand.
  2. In a bowl of water at room temperature, soak the glass noodles for about 10 minutes to soften them.
  3. Using a small pair of pointy scissors, cut along the back of each prawn and remove the vein. Optional, I have had this dish with deveined prawn and vein in, personal preference really.
  4. Make the sauce by whisking together the Sauce ingredients, then place the glass noodles and prawn in the sauce and toss to coat well, marinate this for about 10 minutes, tossing every few minutes to make sure everything is coated.
  5. Using a mortar and pestle crush the peppercorns then add the garlic and coriander root pieces and smash those lightly, set aside.
  6. Add a splash of olive oil to a pot that has a lid and set to medium low heat, and add the mixture from the mortar and cook for about 30 seconds then add the ginger and cook for about 2-3 minutes.
  7. Take the prawn out of the bowl they are marinating in and place the noodles in the pot along will all the sauce they were marinating in, then place the prawn on top. Cover and cook until the sauce starts to boil, then turn the heat down to low and cook for about 3-4 more minutes.
  8. Then give everything in the pot a good stir, prawns can get mixed in now, cover and cook for another 3-4 minutes or until the prawns are cooked through. If the liquid is too low, ad a bit more water.
  9. Turn of the heat and add the spring onion to the top and cover and the heat in the pot will wilt the spring onion. Serve.
Recipe Notes

For 8-10 large prawn, I will estimate about 100 Baht, for 4 servings this is about 74 cents per serving.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.

Oven Baked Har Jiong Gai

Oven Baked Har Jiong Gai
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This recipe is from a friend in Singapore and sounds wonderful. This does take time for marinating and for air drying so plan accordingly.
Prep Time
6 hours
Cook Time
20-25 minutes
Prep Time
6 hours
Cook Time
20-25 minutes
Oven Baked Har Jiong Gai
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This recipe is from a friend in Singapore and sounds wonderful. This does take time for marinating and for air drying so plan accordingly.
Prep Time
6 hours
Cook Time
20-25 minutes
Prep Time
6 hours
Cook Time
20-25 minutes
Ingredients
Servings:
Instructions
  1. Mix together the wine, sugar, shrimp paste, oyster sauce, and white pepper. Add the chicken (you may want to use gloves if you do not want your hands to smell like shrimp paste) and mix with your hands to coat all the chicken. Cover with plastic wrap and refrigerate for at least 4 hours. You can refrigerate overnight if you want to blend the flavors even better.
  2. Two hours before you want to cook the chicken, mix the flour, baking soda, and baking powder in a shallow bowl. Remove the chicken from the fridge and coat each chicken piece in the flour mix, shake off the excess and place pieces on a wire rack (preferred) or on a tray, then refrigerate for about 2 hours to dry, no need to cover the chicken.
  3. Preheat your oven to 200 C. Remove the chicken from the fridge, brush the top with cooking oil and into the oven to bake for 10 minutes, Turn the pieces over, brush with oil, and bake for another 10 to 16 minutes or until the chicken has turned golden brown.
  4. Remove and serve with a chili or Sriracha sauce for dipping.
Recipe Notes

Chicken middle wing pieces run about 123 Baht/kilo, drummets run about 79 Baht/kilo. Easily under $1 per serving.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.

Stir-Fried Pork Liver With Ginger & Spring Onion

Stir-Fried Pork Liver With Ginger & Spring Onion
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Sounds excellent as I love liver! This is an easy 2 step recipe with minimal ingredients. On my to cook list. Liver cooks fast so have everything prepped before you start. You do not want to over cook the liver, a little pink inside is perfect. This is wide open to changes to suit your taste, mushrooms come to mind.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes, if that
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes, if that
Stir-Fried Pork Liver With Ginger & Spring Onion
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Sounds excellent as I love liver! This is an easy 2 step recipe with minimal ingredients. On my to cook list. Liver cooks fast so have everything prepped before you start. You do not want to over cook the liver, a little pink inside is perfect. This is wide open to changes to suit your taste, mushrooms come to mind.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes, if that
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes, if that
Ingredients
Servings: servings
Instructions
  1. Heat a non stick skillet, or wok, with a splash of olive oil. Fry the ginger until the sides start to turn white on the edges, then add the thicker pieces of the spring onion, cook this 30 seconds to a minute, stirring.
  2. Add the liver, the remaining spring onion, and the sauces, cook while stirring this until the liver has turned light brown, takes this of the heat for a minute or two (the heat in the pan will cook the liver through, serve with rice on the side.
Recipe Notes

Pork liver runs about 122 Baht/kilo, going with that, and for 500 grams the cost is 61 Baht, for 4 servings, this is about 45 cents per serving.

Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.