Kow Piek Sen (ເຂົ້າ ປຽກ)

Kow Piek Sen (ເຂົ້າ ປຽກ)
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Kow Piek Sen (ເຂົ້າ ປຽກ)
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
For Seasonings
For Garnish
Servings: servings
Instructions
  1. You can go with a whole chicken (in Asia, remove the head and feet first), in the US, remove the giblet pack, save those for a snack later. Now you can boil the chicken whole, or you can cut it into the standard pieces or I will just go with two breasts and two quarters (separated), no need for the wings or back.
  2. In a large pot, add the water, onion, lemongrass, and salt and bring to a boil.
  3. Once boiling, carefully lower in the chicken, using pieces would be much easier than a whole chicken. Return to a gentle boil and cook the chicken through (you are making the broth).
  4. While the chicken is cooking, open and drain the drain the eggs if using canned, or hard boil them if using fresh, shortcut for hard boiled is Recipe Notes. Prep the pork balls by simply slicing each in half. And then measure out the dry macaroni.
  5. When the chicken is fully cooked, carefully remove the chicken and the lemongrass bundle from the pot. Then add the dry macaroni and let that cook.
  6. While the macaroni is cooking, use two forks and shred the chicken, removing skin, bones, and any gristle, good snack for your dog 😉
  7. When the macaroni is tender, add the chicken, eggs, and pork balls to the pot. reduce heat to a simmer and use the Seasonings as listed to taste. Let this cook to heat everything through.
  8. Ladle soup into bowls and use the Garnishes listed as you desire and to taste. Serve.
Recipe Notes

I will price this when I gather up all the ingredients. I will say Low cost for now.

Shortcut: Perfect Hard Boiled Quail Eggs.

Variants: 1. Use 1-2 Cornish game hens in place of chicken. 2. Omit the eggs or the pork balls, or both.

Recipe inspired by good friend, Khanthary Singnhoth, and her recipe is here.
United States.

Wonton Soup

Wonton Soup
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This is a basic broth based soup, feel free to make this as spicy as you want it with the crushed red pepper flakes (non Thailand) or the chili powder (Thailand).
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Wonton Soup
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This is a basic broth based soup, feel free to make this as spicy as you want it with the crushed red pepper flakes (non Thailand) or the chili powder (Thailand).
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 Wontons
For the Soup
Servings: servings
Instructions
For the Wontons
  1. Combine the Wonton ingredients, except the wrappers and water in a mixing bowl until fully mixed.
  2. For the wrappers, there is two ways to do this, the simple, and the fancy. First thing, add some water to a small dish and keep near you, this is for sealing the wontons.
  3. For the simple way, place a wrapper on your palm, one corner towards you and the opposite corner pointed away from you. Place some pork filing in the center of the wrapper, 1/2 teaspoon to 1/2 tablespoon, you will get the feel for this as you make them. Now dip a finger into the water and wet the two edges that are farthest from you, then take the corner nearest you and fold over away from you to the opposite corner, to make a triangle, and use your fingers to seal the two edges. (I will have photos soon to show this). Set the wonton on a sheet of parchment paper. This completes the simple method, repeat until all the filling is used in each wrapper. OR, read the next step for the fancy method.
  4. For the fancy method, once you have the triangle shape, and the two edges sealed, take the two opposite corners and fold over each other and seal those. (I will have photos to show this soon as well). Set the wonton on parchment paper and repeat until all the filling is used in the wrappers.
For the Soup
  1. Add all of the Soup ingredients to a pot and bring to a boil, then reduce to a simmer and cook for 10 minutes, lets the flavors blend. Remove the ginger and garlic.
  2. Bring back to a boil, then lower in the wontons, and cook for 10 minutes. Ladle into bowls and top with spring onion.
  3. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Vegetable Wontons

Vegetable Wontons
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These are the Chinese type of wantons that use a small square wrapper that is about 3 inches by 3 inches. These can be fried or just dropped into a broth and cooked that way, each method will be listed below. And these freeze well also.
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Vegetable Wontons
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These are the Chinese type of wantons that use a small square wrapper that is about 3 inches by 3 inches. These can be fried or just dropped into a broth and cooked that way, each method will be listed below. And these freeze well also.
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Ingredients
Servings: wontons
Instructions
  1. The reason for the cabbage and carrot to be shredded then minced is any long pieces will tear the wonton wrapper, and no one likes a torn wonton 😉
  2. Once the vegetables are prepped, set a small bowl of water near the filling, and line a baking sheet with a sheet of parchment.
  3. Pick up a wrapper, these are floured so they are much easier to work with than spring roll wrappers, and place on one hand with one corner pointing away from you, and one corner pointing towards you. Place about 1/2 teaspoon of filling in the center of the wrapper.
  4. Dip a finger in the water and run along a edge from the corner farthest from you to the next corner, dip your finger in water again and now run along the other edge farthest from you.
  5. Now take the corner closest to you and fold in half, that corner going to the corner farthest from you, to make a triangle, then use your fingers to seal the two edges. There, you just made a wonton 🙂
  6. Place the wonton on the parchment paper, and repeat the steps for the remaining wrappers. It goes fairly fast once you get the hang of how much filling, which is very small.
To Fry Wontons
  1. Heat about 1 inch of oil in a heavy pan, when the oil is hot, add wontons but do not overcrowd them. Cook for a minute or two on each side until golden and crispy, remove to paper towels to drain. Continue with more wontons as desired. Serve with a dipping sauce of choice if desired.
To use Wontons in a Broth
  1. Heat a broth of choice in a sauce pan, about 3 cups, chicken is a common broth used. Simmer a few fresh made wontons at a time, don't over crowd the pot, when they float to the top, they are done. Place some spinach leaves in a bowl, place wontons in the bowl, ladle some hot broth in which will cook the spinach and top with some chopped spring onion.
To Freeze Wontons
  1. Place a single layer of wontons on a sheet with parchment paper and place in the freezer for about 10 minutes, when good and firm, place wontons in a zip lock bag, use within 1 month.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Corn Soup with Quail Eggs

Corn Soup with Quail Eggs
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This is a Filipino soup, and it sounds delicious, and quick to prepare dish. This is from a good friend is very authentic. This can be a breakfast, lunch, or light dinner. On my to cook list for sure.
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Corn Soup with Quail Eggs
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This is a Filipino soup, and it sounds delicious, and quick to prepare dish. This is from a good friend is very authentic. This can be a breakfast, lunch, or light dinner. On my to cook list for sure.
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size pot, add the water and broth and bring to a boil then add the creamed corn, stir, and allow to come to a boil again then reduce to a simmer and cover, stir often and cook for 15 minutes. Add water as needed.
  2. Add the spring onion and season with salt and pepper to taste. Simmer for 2 minutes. Pour in the cornstarch and water mix (slurry) and simmer for 1 minute.
  3. Crack in the chicken egg and stir, some people like it clumpy, some like it less clumpy like egg drop soup, your preference. Add the quail eggs, cover, turn off the heat and leave on the burner. Let this sit for 5 minutes.
  4. Stir and then transfer to a serving bowl and enjoy.
Recipe Notes

Low cost.

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

White Cut Chicken (Chinese Poached Chicken)

White Cut Chicken (Chinese Poached Chicken)
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This is a Cantonese poached chicken that is served cold with a Spring Onion & Ginger Oil dipping sauce. The 'White' part of the name comes from meaning plain, as in minimal ingredients. The 'Cut' part comes from meaning the while chicken is simply cut into pieces with a cleaver, not separated at the joints like in the western part of the world. This sounds absolutely delicious for a lunch or light dinner.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
40 minutes
White Cut Chicken (Chinese Poached Chicken)
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This is a Cantonese poached chicken that is served cold with a Spring Onion & Ginger Oil dipping sauce. The 'White' part of the name comes from meaning plain, as in minimal ingredients. The 'Cut' part comes from meaning the while chicken is simply cut into pieces with a cleaver, not separated at the joints like in the western part of the world. This sounds absolutely delicious for a lunch or light dinner.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
40 minutes
Ingredients
For the Chicken
For the Spring Onion & Ginger Oil Dipping Sauce
Servings: servings
Instructions
  1. Remove the head and feet from the chicken, rinse it inside and out and place in a large pot. Add the spring onion, ginger, peppercorns, and cooking wine.
  2. Add water to the pot to just cover the chicken. Bring to a boil and hold that for 8 minutes (a few minutes longer if you have a larger chicken), then turn off heat, leave on the burner, and cover for 20 minutes.
  3. In a large bowl fill with cold water and ice, remove the chicken from the pot, set the pot and broth aside, and place in the ice water and soak for several minutes, turning it often to ensure the chicken is completely cooled. Remove and drain residual water, place on a cutting board and brush the skin with sesame oil.
  4. To cut the chicken, use of a large cleaver is highly recommended as the weight of the knife is helpful. The chicken has to be completely cooled in order to cut to get smooth edges. Basically remove the legs at the thigh joint, then cut each thigh from the leg, then cut each leg in half. Remove the wings and separate each wing at the joints. Cut the remaining chicken in half, cut each half into large pieces.
For the Spring Onion & Ginger Oil Dipping Sauce
  1. In a small heat proof bowl, mix together the ginger, chopped spring onion greens. and coriander.
  2. Heat the oil in a small saucepan or wok, and the spring onion whites when the oil is hot and saute until the whites are just starting to brown and they are aromatic.
  3. Pour the hot oil into the bowl with the other ingredients and mix. Add two tablespoons of broth from the pot the chicken was in. Season with a pinch of salt or to taste and mix well.
  4. Serve the dipping sauce as a side for the chicken, enjoy.
Recipe Notes

I cannot really remember what a whole chicken in the market costs, I think 150 or 200 Baht. Going with 200 Baht, 2 servings is about $2.95 per serving, which I think may be on the high side. I will verify price and servings when I make this.

This recipe for White Cut Chicken (Chinese Poached Chicken) is from China Sichuan Food.

Shrimp & Grits with Tasso Cream Sauce

Shrimp & Grits with Tasso Cream Sauce
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This is a quick meal to put together. One of the ingredients is Tasso Ham, which is a specialty of Cajun/Creole cooking of the southern US. If you do not have access to this type of ham, you can easily use Andouille sausage or thick cut smoked bacon and just add a bit of Cajun seasoning to taste. On my to cook list for sure.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Shrimp & Grits with Tasso Cream Sauce
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This is a quick meal to put together. One of the ingredients is Tasso Ham, which is a specialty of Cajun/Creole cooking of the southern US. If you do not have access to this type of ham, you can easily use Andouille sausage or thick cut smoked bacon and just add a bit of Cajun seasoning to taste. On my to cook list for sure.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Grits
For the Rest
Servings: servings
Instructions
  1. Follow the package instructions to prepare the grits but for what ever amount of water it calls for, cut that in half and use milk for the other half.
  2. Get your grits going, season with salt and pepper to taste, and stir often to make nice and creamy grits. When the grits are done, add in Cheddar to your liking and stir in, set aside but keep warm.
  3. Get everything else prepped, measured, and set out and ready to go, this will come together quickly.
  4. In a large non stick pan on medium high heat, heat the oil and butter. When hot, add the ham and saute until crispy. Add the onion and bell pepper and saute until the onion is translucent then add the garlic and cook for 1 minute.
  5. Add the shrimp and saute for 1 to 2 minutes or until all the shrimp are pink. Pink shrimp are tender, over cooked shrimp are tough. Remove the shrimp when pink and set aside.
  6. Stir in the white wine and let it reduce. When it has reduced, slowly stir in the cream, season with salt and pepper, and if you used sausage or bacon, season to taste with Cajun seasoning. Let sauce reduce to thicken.
  7. Divide the grits between two plates, divide the shrimp onto the grits, pour sauce equally over each plate, top each plate with chopped spring onion greens. Serve.
Recipe Notes

I will say low cost for now but will price this when I get the shrimp again, I will be using large shrimp for this.

This recipe for Shrimp & Grits with Tasso Cream Sauce is from Menu Musings of a Modern American Mom.

Spring Onion Frittata

Spring Onion Frittata
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Sounds great to me, on my to cook list. I love spring onions with eggs, perfect combination.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Spring Onion Frittata
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Sounds great to me, on my to cook list. I love spring onions with eggs, perfect combination.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Crack eggs into a mixing bowl and whisk until smooth and frothy, add the coconut milk, spring onion, and black pepper, mix well.
  2. Heat the butter in a cast iron pan on medium heat. Pour in the eggs and stir lightly to just mix in the butter with the eggs. Reduce the heat to low.
  3. Cover the pan and let it cook for 8 to 10 minutes until the top is just set.
  4. Sprinkle with the salt, serve.
Recipe Notes

Low cost.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

Chicken, Mushroom, and Noodle Soup

Chicken, Mushroom, and Noodle Soup
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This sounds good and is very versatile, can use egg noodles, spaghetti, Chinese or Japanese noodles. I will be making this with some wonderful Japanese noodles I found in Tesco. I am basing the prep time on making the chicken broth, if you are pressed for time, use powdered broth and cooked chicken.
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Chicken, Mushroom, and Noodle Soup
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This sounds good and is very versatile, can use egg noodles, spaghetti, Chinese or Japanese noodles. I will be making this with some wonderful Japanese noodles I found in Tesco. I am basing the prep time on making the chicken broth, if you are pressed for time, use powdered broth and cooked chicken.
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
6 servings 1-2 hours
Cook Time
20 minutes
Ingredients
For Trinity
  • 1 carrot cut into large chunks
  • 1 onion quartered
  • 1 stalk celery cut into large chunks
Servings: servings
Instructions
  1. In a large pot, add the chicken breasts and Trinity. Add 8 cups of water (I use a quart jar to measure 4 cups at a time.) Bring to a boil the reduce to a simmer until the chicken is cooked through about 20-30 minutes.
  2. Remove the pot from the heat and let the pot cool to room temperature. Now you just made broth and juicy chicken.
  3. When the broth has cooled, remove the chicken and roughly dice, set the chicken aside. Strain the broth, discard Trinity. If you have less than 8 cups of broth, just add some water to make 8 cups.
  4. Rinse out the pot and dry it. Heat the oil in the pot and when hot add the garlic and ginger, saute for a minute or two until aromatic soft. Stir in the soy sauce.
  5. Add the broth, mushrooms, and chicken. Bring to a boil, then add the noodles and reduce to a simmer for 5 minutes or so or until the noodles are tender.
  6. Stir in the spring onion and simmer for another minute. Serve.
Recipe Notes

Figure about 50 Baht for 3 chicken breasts. For 6 servings, this is about 25 cents per serving.

Adapted from an internet recipe.

Chicken & Shrimp Fried Rice, African Style

Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Chicken & Shrimp Fried Rice, African Style
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This sounds absolutely delicious! On my to cook list for sure.
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Use a rice cooker to cook the rice, to the cooker add the rinsed rice, 1 teaspoon of salt, bay leaves, curry powder, and the chicken stock powder, add the appropriate amount of water and set to the Cook mode. When the cooker switches to Warm, spread the rice out on a large tray to cool, discard the bay leaves.
  2. Using a mortar and pestle, pound into a paste, the garlic, ginger, parsley, and a little water, as need to form a smooth paste. Set aside.
  3. In a mixing bowl, add the shrimp, season with a pinch of salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix to coat all the shrimp. Set aside.
  4. In another mixing bowl, add the chicken, and season with 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon of the garlic paste, and mix into the chicken to coat all the pieces. Set aside.
  5. Heat some oil in a large pot, add the shrimp and cook, turning them after about two minutes and cook for another 2 minutes, until the shrimp are pink and cooked through, do not overcook them as that makes for tough shrimp. Remove when cooked through.
  6. Same pot, now add the chicken, also just cooking for about 4 minutes, turning them at about 2 minutes, until cooked through, remove the chicken from the pot.
  7. Same pot, heat more oil if needed, add the onion and spring onion and saute until the onion is translucent then stir in the remaining garlic paste and cook for about 2 minutes. Add the carrot, long beans, corn, and peas and stir to mix well.
  8. Stir in the chicken and shrimp, then add the rice and stir until well mixed, let this cook for just a minute or two to heat everything through, serve.
Recipe Notes

Figure 35 Baht for the chicken and maybe 100 Baht for the shrimp. For 10 servings, this is about 40 cents per serving.

This recipe for Chicken & Shrimp Fried Rice - African Style is from Precious Core.

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.