Sausage Salad II
Sausage Salad II
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This is a Thai spicy sausage salad based on pork sausage, specifically, Vietnamese sausage, aka, Cha Lue or Cha Hue for the pepper variety. On my to cook list. Keep in mind, the number of Bird's Eye chilies will determine how spicy you would like this.
Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Sausage Salad II
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This is a Thai spicy sausage salad based on pork sausage, specifically, Vietnamese sausage, aka, Cha Lue or Cha Hue for the pepper variety. On my to cook list. Keep in mind, the number of Bird's Eye chilies will determine how spicy you would like this.
Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. For the Vietnamese sausage, which is a pork sausage that is already cooked and found in the refrigerator section of grocery stores, the name is Cha Lua for the regular flavor. This is the Moo Dee brand (moo = pig, dee = good). Similar brands will close to what this looks like, grocery stores have all the Vietnamese sausage together as well.
  2. This is the Cha Hue variety, which is heavy with cracked black pepper and garlic. When looking for this in the store, the pepper is clearly seen in the sausage, and more than likely, there is a picture of black pepper on the package. This is also the Moo Dee brand. I prefer this variety due to the pepper.
  3. Unwrap the sausage and slice into about 1/4 inch thick slices, place on a serving plate.
  4. To a mixing bowl, add the garlic, onion, chilies, lemon or lime juice, and the fish sauce and mix together well.
  5. Pour over the sausage and garnish with mint and coriander leaves.
  6. Serve as a side dish to any Thai meal or as an appetizer.
Recipe Notes

Low cost.

This recipe for Spicy Home Made Sausage Salad is adapted from Appon's Thai Food.

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.

Spicy Caramelized Quail Eggs (Khai Luk Khoei)
Spicy Caramelized Quail Eggs (Khai Luk Khoei)
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This is Thai in nature and is a variant of Son-in-Law Eggs (Khai Luk Khoei). The recipe is from a Thai person but omits the tamarind and shallot oil. This sounds good and is a nice way to prepare quail eggs. On my to cook list. This recipes assumes you have hard boiled or canned eggs available. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Spicy Caramelized Quail Eggs (Khai Luk Khoei)
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This is Thai in nature and is a variant of Son-in-Law Eggs (Khai Luk Khoei). The recipe is from a Thai person but omits the tamarind and shallot oil. This sounds good and is a nice way to prepare quail eggs. On my to cook list. This recipes assumes you have hard boiled or canned eggs available. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Ingredients
Servings: servings
Instructions
  1. For the quail eggs, you can use fresh or canned, a shortcut for perfect hard boiled quail eggs is in the Recipe Notes section. If using canned eggs, and there is nothing wrong with that, just drain the eggs needed and refrigerate the rest.
  2. Once you have the hard boiled quail eggs sorted out, fresh and peeled or canned, cut each in half lengthwise.
  3. Heat a non stick pan to medium heat with about 3/4 inch of cooking oil, when hot, add the egg halves, fry until lightly browned on both sides, remove the eggs to a serving plate.
  4. Pour out all but 1 tablespoon of oil, easy way is to pour out all hot oil into a jar and add 1 tablespoon of oil back to the pan.
  5. Heat the oil and when hot, add the chilies and garlic, and cook until fragrant, about 1 minute. Turn the heat down to medium.
  6. Add the soy sauce, fish sauce, sugar, and vinegar and cook, stirring, until the sugar caramelizes and the sauce thickens and turns brown.
  7. Pour sauce over the eggs, sprinkle with the onion and coriander, serve, and enjoy.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

This recipe for Spicy Caramelized Eggs is adapted from Appon's Thai Food.

Nước Chấm (Vietnamese Vegetarian Fish Sauce)
Nước Chấm (Vietnamese Vegetarian Fish Sauce)
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A vegetarian alternative to fish sauce.
Prep Time
20 minutes
Prep Time
20 minutes
Nước Chấm (Vietnamese Vegetarian Fish Sauce)
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A vegetarian alternative to fish sauce.
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Servings:
Instructions
  1. Add the boiling water to a bowl and dissolve the sugar then allow the water to cool to room temp.
  2. To the bowl, add the remaining ingredients and mix well. Done, and ready to use.
Recipe Notes

Low cost.

Variants: 1. Add pickled daikon and carrot, chopped. 2. Add crushed peanuts.

Shortcut: Vietnamese Pickled Carrot & Daikon (Đồ Chua).

Inspired by Nước Chấm (Vietnamese Vegetarian Fish Sauce) from Pham Fatale.

Sambal Oelek
Sambal Oelek
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This is the base recipe for Indonesian chili sauces, called sambals. Sambal Oelek is simply chilies and salt pounded in a mortar.
Prep Time
15 minutes
Prep Time
15 minutes
Sambal Oelek
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This is the base recipe for Indonesian chili sauces, called sambals. Sambal Oelek is simply chilies and salt pounded in a mortar.
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Basic Sambal Oelek
For Sambal Trassi, add some
For Sambal Badjak, add some
Servings:
Instructions
  1. Chop the chilies and remove stems. If you want a milder spiciness, remove the seeds. Place in a mortar with the salt and pound to your desired consistency.
  2. Place in a jar and store covered in the fridge and use as needed.
  3. To make the other versions, just add a bit of the other ingredient when you pound the chilies and salt.
Recipe Notes

This recipe for Sambal Oelek is from Pisang Susu.
Netherlands.

Indonesian Style Prawn & Quail Egg Curry
Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
  2. Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
  3. Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
  4. Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.
Recipe Notes

I will price this when I buy some large prawn here in the village. This is probably Fair priced.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Steamed Salmon in Lime Sauce (Rice Cooker)
Steamed Salmon in Lime Sauce (Rice Cooker)
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Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Steamed Salmon in Lime Sauce (Rice Cooker)
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Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Salmon
For the Lime Sauce
Servings: servings
Instructions
  1. Heat your steamer, rice cooker or pot with a steamer insert.
  2. Rinse the salmon steaks, pat dry, and sprinkle salt on both sides. Divide the prepared vegetables for the Salmon into two parts. On a heat proof plate that will fit in your steamer, add one part of the veggies, place the salmon on top, place the second part of the veggies on top of the salmon. Top with the 3 remaining lime slices.
  3. When your steamer is hot, quickly, but carefully plate the plate in the steamer, a pair of steamer handles to lift the plate would be ideal. Cover and let steam for 5-10 minutes or until the salmon is just cooked through and flakes with a fork.
  4. While the salmon is steaming, prepare the lime sauce by mixing all the Sauce ingredients in a small bowl.
  5. When the salmon is cooked, quickly open the steamer and lift out the plate, pour out the water that collected on the plate, then pour the sauce over the salmon and place the plate back in the steamer for 5 more minutes.
  6. Remove from the steamer and serve.
Recipe Notes

For 69 Baht per fillet, this is about $2.03 per serving. High cost but I think ok for a once in a while, healthy meal.

Adapted from an internet recipe.

Chicken Dim Sum
Chicken Dim Sum
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This is a Chinese dish, and there is hundreds of types of Dim Sum, which are bite size dumplings normally steamed. This is on my to cook list.
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Chicken Dim Sum
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This is a Chinese dish, and there is hundreds of types of Dim Sum, which are bite size dumplings normally steamed. This is on my to cook list.
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Ingredients
For the Dough
For the Filling
For the Dipping Sauce
Servings: servings
Instructions
  1. First make the dough. In a large bowl mix the flour and salt. Now add boiling water gradually and start mixing it using a wooden spoon. When the dough becomes cool enough to handle, start kneading it with hand. Add some dry flour if it gets sticky and continue kneading until it becomes soft. Cover it with a damp kitchen towel and keep it aside for 30 minutes.
  2. Now prepare the filling. Add chicken, carrot, leek (if using), garlic, spring onion in a large bowl and mix them together. Season with soy sauce, salt and black pepper to taste and mix well. Set aside.
  3. Now to make the dim sum casing. Take the dough and knead it again. Take small ball of dough of about 1 inch diameter. Roll it into a thin circle about 2 inches diameter and about 1/8 of an inch thick. Make sure the casing is thin, else it will not cook thoroughly and will not let the chicken cook evenly.
  4. To stuff the dim sum, place about 1 tablespoon of filling and place in the center of the circle, shape it by gathering up the edges and forming a cylinder but do not crimp it on the top.
  5. Once all the dim sums are shaped, steam them on medium heat for 15 to 20 minutes. Keep the steamer covered during steaming.
  6. While the dim sums are steaming, make the dipping sauce by mixing all the Sipping Sauce ingredients in a bowl until well combined, set aside.
  7. You can check by inserting a toothpick in the center of a dim sum and it should come out clean, isn't that cool? When cooked through, take them out and garnish with the chopped greens of spring onions. Serve hot along with the dipping sauce.
Recipe Notes

Low cost for 250 grams of minced chicken.

Variant: In place of chicken, use chopped shrimp to make Shrimp Dim Sum, same steps as listed, how easy is that?

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

Banana with Coconut Milk Sauce
Banana with Coconut Milk Sauce
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Rating: 5
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This is one of the more different Thai dishes, not eaten with rice, but with a chili sauce. Used is banana buds, banana stalk, and Chinese eggplant, sauce is simply coconut milk and shallots with sugar and salt. The chili sauce is just chilies, shallots, shrimp paste, and a locally made liquid best described as lime vinegar, I am still working out what that is. Lot of ingredients, few steps. The Chili sauce is made ahead. The Coconut Milk sauce can be made while the vegetables are boiling.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Banana with Coconut Milk Sauce
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Rating: 5
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This is one of the more different Thai dishes, not eaten with rice, but with a chili sauce. Used is banana buds, banana stalk, and Chinese eggplant, sauce is simply coconut milk and shallots with sugar and salt. The chili sauce is just chilies, shallots, shrimp paste, and a locally made liquid best described as lime vinegar, I am still working out what that is. Lot of ingredients, few steps. The Chili sauce is made ahead. The Coconut Milk sauce can be made while the vegetables are boiling.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
15 minutes
Ingredients
For the Coconut Milk Sauce
For the Chili Sauce
Servings: servings
Instructions
  1. Add the banana buds, stalk, and Chinese eggplant to a pot, fill with water to cover by about 2 inches. Bring to a boil and cook until the vegetables are tender. Remove from heat and drain and set aside.
For the Coconut Milk Sauce
  1. While the vegetables are boiling, heat a non stick pan over medium heat, add the shallots and the coconut milk and let it heat up, when bubbly, reduce heat to a low simmer, and a pinch of salt and a teaspoon of sugar, stir and taste, add more sugar as needed. Let this simmer for just a few minutes then remove from heat.
  2. Arrange the vegetables on a plate, and spoon the Coconut Milk sauce over the top.
For the Chili Sauce
  1. Add the slice chilies and shallots to a large bowl. Step daughter was in charge of slicing the chilies, she just chopped them, what you see in this photo could have been sliced thinner.
  2. To the bowl add the shrimp paste and mix that in, then add the liquid best described as lime vinegar (I am actively researching what this liquid is). You are looking for a near soupy consistency. This is used as a dip for the banana buds, stalks, and the eggplant.
  3. Served. There is a pork with red chili paste dish, that is eaten with the rice and lime leaves, and there is the plate of cooked banana buds and stalk with the coconut milk sauce spooned over that, and the large bowl of chili sauce. Perfect, low cost meal.
Recipe Notes

Low cost.

Watched my wife, Rrayada Thayer make this.
Thailand.

Spicy Chicken-in-Rice (Rice Cooker)
Spicy Chicken-in-Rice (Rice Cooker)
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This is a recipe from a seasoning packet, Lobo brand. I made this on 1 Oct 2017 and I will state this will be my go to chicken and rice dish, very good flavor, next to no spiciness to it at all.
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Spicy Chicken-in-Rice (Rice Cooker)
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Rating: 5
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This is a recipe from a seasoning packet, Lobo brand. I made this on 1 Oct 2017 and I will state this will be my go to chicken and rice dish, very good flavor, next to no spiciness to it at all.
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Ingredients
For the Chicken and Rice
Mixture used in the Dipping Sauce and Salad
For the Dipping Sauce
For the Cucumber Salad
Servings: servings
Instructions
For the Chicken and Rice
  1. This is the brand of seasoning for this chicken, Lobo brand. This packet contains TWO packets inside, for 4 servings, only one packet is used, so for 26 Baht, you can get two 4 serving meals out of it. Great value.
  2. Place the chicken in a bowl and add the contents of 1 seasoning packet for 4 servings, use both packets for 8 servings. coat the chicken with the seasoning mix and let sit for 15 minutes.
  3. Put the rice in the rice cooker, add the chicken and mix into the rice. Add the appropriate amount of water and switch on the rice cooker to Cook. While it is cooking, prepare the dipping sauce and cucumber salad if desired.
Mixture used in the Dipping Sauce and Salad
  1. Add all of the Mixture ingredients to a small pot and bring to a boil and stir well.
For the Dipping Sauce
  1. Add the ingredients for the Dipping Sauce to a mortar and grind up with the pestle. Add 3-4 tablespoons of Mixture and stir well, pour this into a small serving bowl.
For the Cucumber Salad
  1. Add the Salad ingredients to a bowl and the remaining Mixture and mix well.
To Serve
  1. Place rice and a piece of chicken in a bowl with the dipping sauce and cucumber salad on the side. Enjoy.
Recipe Notes

The chicken will cost about 35 Baht/500 grams of legs. For 4 servings this is about 26 cents per serving, even less if using quarters.

From a recipe on a spice packet.