Quick Vietnamese Beef Pho (Phở)
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
For the Broth
For Serving
Servings: servings
Instructions
  1. Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
  2. Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
  3. In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
  4. When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
  5. While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices 1/4 inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
  6. In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
  7. When the broth is ready at 30 minutes, a little longer does not hurt 😉 place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
  8. Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
  9. Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
  10. Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
  11. Let people add their own toppings as they choose, enjoy.
Recipe Notes

I will price this when I get a good cut of beef. For now I will say fair cost.

Adapted from an internet recipe.

Baked Coconut Shrimp
Baked Coconut Shrimp
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Sounds good, and the dipping sauce sounds wonderful as well.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Baked Coconut Shrimp
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Sounds good, and the dipping sauce sounds wonderful as well.
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 Sriracha Dipping Sauce
For the Shrimp
Servings: servings
Instructions
  1. Make the sauce by mixing all the sauce ingredients in a bowl until smooth. Place is the fridge until use.
  2. Preheat your oven to 200 C, line a baking sheet with parchment paper.
  3. Line up three bowls, to the first one add the corn starch, onion and garlic powders and mix together. Second bowl add the egg and beat that lightly. Third bowl add the coconut and sea salt and mix those.
  4. Dredge a shrimp in the corn starch, then the egg, the the coconut mixture. Place shrimp on the parchment paper, repeat for the rest of the shrimp.
  5. Place in the oven and bake for 10 minutes. Turn the shrimp and bake 10 more minutes.
  6. Serve with the dipping sauce.
Recipe Notes

I will price this when I get some good sized shrimp, for now I will say Fair priced.

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

Sriracha Meatloaf Sandwiches
Sriracha Meatloaf Sandwiches
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Sounds good as a sandwich or even as a meatloaf. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Sriracha Meatloaf Sandwiches
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Sounds good as a sandwich or even as a meatloaf. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
For Serving
Servings: servings
Instructions
  1. Preheat your oven to 190 C and line a baking sheet with parchment paper. Mix together the Sriracha and ketchup in a small bowl, set aside.
  2. In a large mixing bowl, add the ground meats, shredded onion, carrot, parsley, garlic, parsley, panko, egg, and salt and pepper as desired, mix together with a large spoon until just combined. Add 1/2 cup of the ketchup mixture and mix that in, use your hands for this.
  3. Divide the meat mixture into 4 portions, place each portion onto the parchment paper and shape 1 inch high in either a square or circle. Spread 1 tablespoon of ketchup mixture on each patty and bake for 20 minutes.
  4. Toast the sandwich rolls or one side of each slice of bread if using that. Assemble the sandwiches as, spread mayo on each slice of bread or roll, then lettuce leaves, meatloaf burger, another spoon of ketchup sauce, then onion and tomato, top with remaining bread or roll, serve.
Recipe Notes

Figure about 100 Baht/500 grams for beef and 60 Baht/500 grams for pork. For 4 servings, this is about $1.18 per serving.

Adapted from an internet recipe.

Spicy Beef & Bell Pepper
Spicy Beef & Bell Pepper
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This sounds absolutely delicious. On my to cook list. Basic, easily available ingredients as well.
Servings Prep Time
4-5 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
4-5 servings 20 minutes
Cook Time
8 hours
Spicy Beef & Bell Pepper
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This sounds absolutely delicious. On my to cook list. Basic, easily available ingredients as well.
Servings Prep Time
4-5 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
4-5 servings 20 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Place the meat on the bottom of the slow cooker. Top with sliced onion. For even better flavor, sauté onion in skillet until golden brown, then add it to the slow cooker. Top with cut up bell pepper. Sprinkle with salt, pepper and garlic.
  2. Mix the broth with Sriracha, pour over the peppers and beef. Cook on Low setting for 7-8 hours or High setting for 3 1/2 to 4 hours.
  3. Mix the 1/2 cup water and corn starch. Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavor. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley and stir.
  4. Serve hot over rice, pasta, or mashed potatoes.
Recipe Notes

The beef will cost about 200 Baht/kilo, if you can source from a local village market, you may get it for less. For 4 servings, this is about $1.47 per serving.

Provided by Slow Cooker Kitchen and Let the Baking Begin and the link to this recipe is here.
United States.

Broiled Chicken Tenders with Pineapple Relish
Broiled Chicken Tenders with Pineapple Relish
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Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Broiled Chicken Tenders with Pineapple Relish
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Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Servings Prep Time
4 servings 4-6 hours
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Combine the first 8 ingredients in a large bowl. Stir in 2 tablespoons of the oil, add chicken. Cover and chill at least 4 hours and up to 6 hours.
  2. Stir pineapple, cucumber, chili or jalapeno, cilantro, and 2 tablespoons of lime juice in a small bowl to blend, season relish to taste with salt and more lime juice if desired. Set aside.
  3. Arrange a rack 4" from heat; preheat broiler. Line a large rimmed baking sheet with foil and brush with 1 tablespoon of the oil. Remove chicken from marinade and arrange in a single layer, spacing apart, on prepared baking sheet. Drizzle with remaining 1 tablespoon of oil and season with salt to your liking. Broil until browned and cooked through, about 10 minutes.
  4. Transfer chicken to a platter and serve with reserved relish.
Recipe Notes

The chicken tenders (also called fillets) would cost about 36 Baht/500 grams. For 4 servings, this is about 27 cents per serving.

Adapted from an internet recipe.

Crispy Baked Chicken Wings Tandoori Style
Crispy Baked Chicken Wings Tandoori Style
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I love a good Tandoori chicken, and this sounds really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-4 servings 2-24 hours
Cook Time
25-30 minutes
Servings Prep Time
2-4 servings 2-24 hours
Cook Time
25-30 minutes
Crispy Baked Chicken Wings Tandoori Style
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I love a good Tandoori chicken, and this sounds really good. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-4 servings 2-24 hours
Cook Time
25-30 minutes
Servings Prep Time
2-4 servings 2-24 hours
Cook Time
25-30 minutes
Ingredients
Servings: servings
Instructions
  1. Wash and pat dry the chicken drumettes and or wings and pat them dry with a paper towel and place in a large bowl. Add to them 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, the paprika, garam masala, turmeric, coriander, cumin, and cayenne, and using your hands, mix/rub the spices into the chicken; set aside for a moment.
  2. In a small bowl, combine the yogurt, lemon juice, garlic, ginger, and Sriracha, and mix to blend, then pour this mixture over the chicken, rubbing it into the chicken, cover and refrigerate and allow it to marinate for at least 2 hours, up to overnight.
  3. When ready to bake, preheat your oven to 230 C, line a baking sheet with foil, and place a wire rack over the baking sheet. Remove the chicken from the yogurt marinade, and allow the excess to drip off; place the wings onto the wire rack, and bake in the oven for about 25 minutes, until slightly charred and crisp.
  4. Serve garnished with a some cilantro leaves, and the Cool Minted Yogurt Dipping Sauce on the side.
Recipe Notes

Drumettes are called Chicken Wing Sticks at Tesco (I get pricing from Tesco), and are about 80 Baht/kilo. Full wings are 90 Baht/kilo. Going with 750 grams of drumettes, this is about 88 cents per serving for 2 servings.

Shortcut: Cool Minted Yogurt Dipping Sauce.

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

Green Chile Meatloaf
Green Chile Meatloaf
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This recipe comes from a good friend in New Mexico, United States, and calls for New Mexico green Chilies, and if I was a betting man, these would have to be Hatch Chilies, roasted as well. I am going to change this up and just Thai large green chilies.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour 20 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour 20 minutes
Green Chile Meatloaf
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This recipe comes from a good friend in New Mexico, United States, and calls for New Mexico green Chilies, and if I was a betting man, these would have to be Hatch Chilies, roasted as well. I am going to change this up and just Thai large green chilies.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour 20 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
1 hour 20 minutes
Ingredients
Servings: servings
Instructions
  1. This will be the type of chili I will be using in this recipe, and they will be roasted.
  2. Preheat your oven to 180 C. Lightly oil a 9x13 baking dish.
  3. In a large bowl, combine all the ingredients except the Sriracha sauce. Form into a loaf and place in the baking dish, coat the top with Sriracha sauce, bake for 1 hour and 15 minutes.
  4. Allow to rest for 5 minutes, serve with mashed potatoes and a vegetable.
Recipe Notes

The beef would be about 150 Baht/750 grams, the pork would be about 30 Baht/250 grams. For 6 servings, this is about 88 cents per serving.

Provided courtesy of good friend, Jerry Juliana.
United States.

7 Pasta Salad Dressings
7 Pasta Salad Dressings
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Rating: 5
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I have not tried any of these but will in the near future and give my results. 250 grams of dry pasta (1/2 pound)m then cooked, should be fine with these but if you do make one of these, please post a comment with your findings. Add what ever you added for other ingredients.
Servings Prep Time
8-10 servings 5 minutes
Servings Prep Time
8-10 servings 5 minutes
7 Pasta Salad Dressings
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Rating: 5
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I have not tried any of these but will in the near future and give my results. 250 grams of dry pasta (1/2 pound)m then cooked, should be fine with these but if you do make one of these, please post a comment with your findings. Add what ever you added for other ingredients.
Servings Prep Time
8-10 servings 5 minutes
Servings Prep Time
8-10 servings 5 minutes
Ingredients
Creamy Italian Dressing
Ranch Dressing
Garlic Dressing
Mediterranean Dressing
Asian Dressing
Pesto Dressing (Mix in a Blender)
Just Basic Mayo
Servings: servings
Instructions
  1. Cook your pasta, 250 grams, in a pot of boiling salted water until tender, then cook 2 more minutes, then drain, rinse under colder water to stop the cooking process, drain well, and put in a large bowl.
  2. Add additional items to the pasta as you like, such as chopped hard boiled eggs, spring onion, onion, radish, bell pepper, cubed cheese, etc.
  3. Mix the dressing of your choice in a small bowl (or a blender for the Pesto Dressing), pour 3/4 of the dressing over the pasta and toss to coat evenly, if needed, add the remaining dressing. Chill for at least 2 hours and serve as a side dish with any meal.
Recipe Notes

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

Barramundi Rodeo Burger
Barramundi Rodeo Burger
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Sounds really good, the sauce sounds delicious! On my to cook list for sure. Feel free to use any whitefish for this recipe.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Barramundi Rodeo Burger
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Sounds really good, the sauce sounds delicious! On my to cook list for sure. Feel free to use any whitefish for this recipe.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Ingredients
For the Burgers
For the Sauce
Servings: servings
Instructions
  1. Rub the fish pieces with the cracked black pepper, pan fry in a heated non stick pan with a splash of olive oil for about 3-4 minutes per side or until it flakes easily. Set aside.
  2. While the fish is cooking, mix together the sauce ingredients in a small bowl, set aside.
  3. In a pot, heat several cups of cooking oil for the onion rings. The temp should be 180 C, hot but not smoking. Mix the tempura flour with 1/2 cup of water, coat the onion rings in flour, then into the tempura mix and fry in the hot oil until golden brown and crispy. Remove and place on paper towels and season with salt and pepper to your liking.
  4. Lightly toast the buns. Spread some sauce on the bottom bun, add some lettuce leaves, some tomato slices, a piece of fish, some onion rings, and spread some sauce on the top bun and cover the burger. Serve and enjoy.
Recipe Notes

Easily less than $1 per serving for 2 servings.

Adapted from an internet recipe.

Cheesy Stove Top Pasta
Cheesy Stove Top Pasta
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Sounds really good and is open to changes to suit your taste. This is not a cheap meal based on the cheese used.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
30 minutes
Cheesy Stove Top Pasta
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Sounds really good and is open to changes to suit your taste. This is not a cheap meal based on the cheese used.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling water until just tender, drain and set aside.
  2. In large saucepan over medium low heat melt the butter. Whisk in flour and cook until smooth and lightly bubbling. Slowly whisk in the milk and Dijon mustard and continue cooking over low heat until it is thicken, stirring often, about 5 minutes. Whisk in the cream cheese and continue cooking over low heat until melted, then slowly add both Cheddars until melted, whisking frequently. Whisk in Sriracha sauce. Mix in the pasta and serve.
Recipe Notes

Cream cheese will be about 30 Baht for 1/4 of a standard block. Cheddar will cost about 180 Baht for a block of 250 grams, figure about 2-2 1/4 cups of shredded, White Cheddar will cost about 90 Baht for 1/2 block shredded (about 1 cup). For 6 servings, this is about $1.47 per serving, overall a fair price.

Variants: Add cooked chopped bacon or cooked and cubed ham, or even add cooked mushrooms.

Adapted from an internet recipe.