Tomato & Onion Salad
Tomato & Onion Salad
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This is a basic salad that is Japanese in origin, and sounds like an excellent side dish. I made this on 19 Dec 2017, very good indeed!
Servings Prep Time
6 servings 10 minutes
Servings Prep Time
6 servings 10 minutes
Tomato & Onion Salad
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This is a basic salad that is Japanese in origin, and sounds like an excellent side dish. I made this on 19 Dec 2017, very good indeed!
Servings Prep Time
6 servings 10 minutes
Servings Prep Time
6 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. The tomatoes, onion, and bell pepper prepped.
  2. Mix together and add the oil, soy sauce, and rice vinegar and toss to coat everything.
  3. Sprinkle on the shiso or basil or coriander, serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Chinese Sweet & Sour Meatballs
Chinese Sweet & Sour Meatballs
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These sound excellent! This is a Chinese dish, serve on rice or with noodles.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Chinese Sweet & Sour Meatballs
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These sound excellent! This is a Chinese dish, serve on rice or with noodles.
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
5 minutes
Ingredients
For Pork Marinade
For the Ginger Water
For the Sweet & Sour Sauce
Servings: servings
Instructions
  1. In a small bowl, mix together the ground pork with a small pinch of salt, soy sauce and sesame oil set aside and let marinate.
  2. In another small bowl, add the Marinade ingredients and set aside to soak.
  3. In yet another bowl, mix together the Sweet & Sour ingredients and set that aside.
  4. Place the ground in a mixing bowl, add the ginger, garlic, and spring onion water in three batches. Use a large spoon and stir the pork in on direction only, stir to incorporate the water before adding the next batch of water. (You use the water with the garlic, clove, and spring onion in or, or strain and just use the water.)
  5. Once all the water is mixed in well into the meat, sprinkle the 3 teaspoons of corn starch onto the pork and mix that in, also in the same direction as you did with the water, stir for 2-3 minutes until the meat is sticky and paste like.
  6. Shape the pork mixture into balls about 1 to 1 1/2 inches in diameter. Pat them well to just get them firm and dense. This should make about 13-14 meatballs.
  7. When all the meatballs are formed, heat about 1/4 cup of cooking oil in a wok or skillet, when the oil is hot, gently place the meatballs in the oil, cook, turning occasionally until golden brown, be gentle and not not break them. When the meatballs are cooked, remove to a plate and pour out the oil.
  8. Using the same pan or wok, pour in the sweet & sour sauce and heat until boiling, return the meatballs to the pan and continue cooking until the sauce is thickened and even coats all the meatballs. Remove the meatballs and serve with rice or noodles, garnish with chopped spring onion if desired.
Recipe Notes

Low cost.

Variant: For a firmer meatball, replace the water with a beaten egg and add the ginger, garlic, and spring onion to that.

This recipe for Chinese Sweet & Sour Meatballs is from China Sichuan Food.

Soy Sauce Eggs
Soy Sauce Eggs
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This is a Chinese recipe and these eggs are served with noodle and rice dishes. These are generally soft boiled eggs but I will make with hard boiled as personal preference. These are delicious, and on my Go-To List now. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10 minutes
Soy Sauce Eggs
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Rating: 5
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This is a Chinese recipe and these eggs are served with noodle and rice dishes. These are generally soft boiled eggs but I will make with hard boiled as personal preference. These are delicious, and on my Go-To List now. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
10 minutes
Ingredients
For the Marinade
Servings: servings
Instructions
  1. Add all the marinade ingredients to a medium sized pot, bring to a boil then reduce to a simmer for 10 minutes. Remove from heat and let cool to room temperature.
  2. Once the marinade is cooled, add the peeled eggs and place in the fridge overnight. The next day, remove the eggs from the marinade and store, covered, in the fridge until use. Discard the marinade. This photo is from the second day and I sampled an egg.
  3. To serve with noodles or rice, just cut an egg in half and place on the plate beside the rice or noodles, and for noodles in a soup, just add on top, yolk side up for presentation.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.

Variant: 1. Make with hard boiled quail eggs.

This recipe for Soy Sauce Eggs is from China Sichuan Food.

Vietnamese Pickled Carrot & Daikon (Đồ Chua)
Vietnamese Pickled Carrot & Daikon (Đồ Chua)
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These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready.
Prep Time
15 minutes
Prep Time
15 minutes
Vietnamese Pickled Carrot & Daikon (Đồ Chua)
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These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready.
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
First Method
Second Method
Servings:
Instructions
First Method
  1. The measurements are just a guideline, if you are cutting up a large carrot and radish, you may need a bit more sugar, salt, and vinegar.
  2. Spread out the julienned veggys in a small glass baking dish, sprinkle enough sugar for just a light coating, sprinkle a pinch or two of salt over the veggys, and add the rice vinegar to submerge half of the veggys.
  3. Every 15 minutes stir the veggys around so the vinegar is mixed in well. In 30 to 45 minutes, you can use, store excess in a jar with all the liquid from dish, and top up to cover them with either more rice vinegar or if you used white vinegar, top up with water to dilute the strength. Store unused in the fridge.
Second Method
  1. Carrot and white radish (Daikon) julienned and ready for pickling.
  2. Fill the jar about halfway with very hot water and dissolve the salt in the water. Add part of the peppercorns and vinegar to the hot saltwater and stir.
  3. Add the julienned carrot and radish to the jar, pack in as much as you can. Add more water as needed to fill the jar and completely cover the carrot and radish.
  4. Let the jar cool down to room temp, put the lid on and refrigerate for 1 to 2 days before use.
Recipe Notes

Low cost.

Used in Recipe Listed on this Site:
Cha Lua Kimbap,
Vietnamese Sandwich (Banh Mi Cha Lua), Made it, GO-TO recipe.

Adapted from an internet recipe.

Sticky Garlic Sesame Chicken
Sticky Garlic Sesame Chicken
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Simple and easy recipe that comes together fast. On my to cook list.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
20 minutes
Sticky Garlic Sesame Chicken
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Simple and easy recipe that comes together fast. On my to cook list.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil over medium heat in a heavy skillet.
  2. In a large zip lock bad, add the flour, black pepper, cayenne pepper, cloves, and onion powder and shake mix that together, then add chicken pieces and shake the bag to coat the chicken. Place coated chicken pieces in the pan to start browning them.
  3. While the chicken is browning, mix together the honey, rice vinegar, soy sauce, and garlic in a small bowl.
  4. After 5 minutes, flip chicken and brown the other side, the browning will give great flavor to the chicken. Once chicken has a nice brown on both sides, add the sauce mix and reduce heat to low. Allow to heat for about 10 minutes, flipping the chicken once.
  5. After 10 minutes, turn stove top off and allow chicken to sit for at least 5 minutes. Serve over rice and sprinkle with sesame seeds then some spring onion.
Recipe Notes

Chicken breasts will cost about 35 Baht/500 grams. For 3 servings, this is about 34 cents per serving.

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

BLT Pasta Salad
BLT Pasta Salad
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This sounds really good! I have everything on hand, I will have to make this very soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Servings Prep Time
8-10 servings 20 minutes
BLT Pasta Salad
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This sounds really good! I have everything on hand, I will have to make this very soon. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Servings Prep Time
8-10 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta until tender, drain and rinse under cold water to stop the cooking. Drain some more.
  2. Gently mix in the rest of the ingredients to combine. Refrigerate for at least an hour, serve.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

Adapted from an internet recipe.

Slow Cooker Spicy Cashew Chicken
Slow Cooker Spicy Cashew Chicken
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This is a twist to a common Thai dish. And it does sound good. Many Thai using chicken, the chicken will simmer all day, one to make a nice stock, and two, makes for flavorful and tender chicken, so the use of a slow cooker makes sense.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
3-4 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
3-4 hours
Slow Cooker Spicy Cashew Chicken
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This is a twist to a common Thai dish. And it does sound good. Many Thai using chicken, the chicken will simmer all day, one to make a nice stock, and two, makes for flavorful and tender chicken, so the use of a slow cooker makes sense.
Servings Prep Time
3-4 servings 10 minutes
Cook Time
3-4 hours
Servings Prep Time
3-4 servings 10 minutes
Cook Time
3-4 hours
Ingredients
For the Sauce
Servings: servings
Instructions
  1. Heat a splash of olive oil in a large non stick pan, add the chicken and cook 1-2 minutes, just long enough to brown the outside. Transfer the chicken to your slow cooker, then add the bell pepper, onion, and spring onion to the to slow cooker.
  2. In a small bowl, whisk together the soy sauce, fish sauce, vinegar, sugar, and chilies.
  3. In another small bowl, mix together the cold water and corn starch until the corn starch is dissolved. Stir this into the soy sauce mixture. Then pour the soy sauce mixture into the slow cooker and stir to coat everything.
  4. Cover and cook on Low setting for 3 to 4 hours. About 30 minutes before serving, stir in the cashews. Serve over steamed rice.
Recipe Notes

Chicken breasts run about 60 Baht/kilo, this should easily be 4 breasts. For 3 servings, this is about 59 cents per serving.

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

Pan Fried Vietnamese Pork Chops
Pan Fried Vietnamese Pork Chops
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Sounds really good and is a must try for me! Since there is no real butcher shops where I live, so I will go with some loin cut into thick steaks and try that.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Pan Fried Vietnamese Pork Chops
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Sounds really good and is a must try for me! Since there is no real butcher shops where I live, so I will go with some loin cut into thick steaks and try that.
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together the shallot, fish sauce, vinegar, brown sugar, and pepper in a small bowl. Using a sturdy fork or a needle tenderizer, poke holes all over in the meat part of the chop and place them in a baking dish in one layer. Pour the marinade over the top of the chops and flip them to coat. Marinate for 30 minutes on the counter top, flipping the chops occasionally OR you can cover and place in the fridge for up to 24 hours for a more marinated chop, again, flipping occasionally.
  2. Remove the chops from the baking dish and scrape the marinade off the chops and reserve the marinade to make the sauce.
  3. Heat a large non stick pan to medium heat with a splash of olive oil, once heated, place the chops in (cooking in batches) and fry for 4-5 minutes each side, the juices should run clear to indicate cooked through. Remove from the pan and let rest for 10 minutes to allow the juices to soak back into the chops.
  4. In a saucepan add the marinade and heat that to a boil, stirring, until it is reduced to 1/4 of what you started with, about 5 minutes.
  5. Serve the chops with the sauce over the top and freshly squeezed lime juice with rice on the side.
Recipe Notes

For the pork, all I can price this with for now is pork loin. Pork loin is about 118 Baht/kilo, going with that in order to cut thick steaks from, for 4 servings, this is about 87 cents per serving.

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

Slow Cooker Honey Garlic Chicken
Slow Cooker Honey Garlic Chicken
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Sounds really good, thick sauce, perfect for rice or noodles.
Servings Prep Time
6 servings 10 minutes
Cook Time
4-5 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
4-5 hours
Slow Cooker Honey Garlic Chicken
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Sounds really good, thick sauce, perfect for rice or noodles.
Servings Prep Time
6 servings 10 minutes
Cook Time
4-5 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
4-5 hours
Ingredients
Servings: servings
Instructions
  1. Put the chicken in your slow cooker. In a bowl, mix together the soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, onion, and chili flakes. Pour this over the chicken, cover and cook on Low setting for 4-5 hours.
  2. Remove the chicken from the slow cooker, use a slotted spoon as it will be fall apart tender. Shred and set aside.
  3. Mix together 3 tablespoons of water and the corn starch in a small bowl. Pour the liquid from the slow cooker into a saucepan and bring to a boil, while stirring, slowly pour in the corn starch mixture and stir until thickened. Pour over the chicken and mix with the sauce, serve with rice or pasta.
Recipe Notes

The chicken will cost about 61 Baht/kilo. For 6 servings, this is about 30 cents per serving, excellent value.

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

Teriyaki Chicken I
Teriyaki Chicken I
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Sounds really good, minimum prep time makes this really easy. On my to cook list.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
5 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
5 hours
Teriyaki Chicken I
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Sounds really good, minimum prep time makes this really easy. On my to cook list.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
5 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
5 hours
Ingredients
Servings: servings
Instructions
  1. Place the chicken in your slow cooker, whisk together the soy sauce, sugar, vinegar, garlic, and ginger, and pour this over the chicken. Cover and cook on Low setting for 4-5 hours.
  2. When the chicken is tender and cooked through, remove from the slow cooker with a large slotted spoon, and turn the slow cooker to a keep or warm setting, mix together the corn starch and the warm water until smooth, then slowly add to the slow cooker, stirring to thicken the sauce. Return the chicken to the slow cooker and stir to coat the chicken and warm for another 15 minutes.
  3. Serve with rice, garnish with spring onions.
Recipe Notes

Chicken breasts, boneless but skin on (takes just seconds to pull the skin off and trim some fat) is about 61 Baht/kilo. 91 Baht for 1 1/2 kilo. For 6 servings, this is about 45 cents per serving.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.