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
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.

Fish & Shrimp Soup (Ukha)

Fish & Shrimp Soup (Ukha)
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Votes: 1
Rating: 5
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Sounds good, and is good! This is Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Fish & Shrimp Soup (Ukha)
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Votes: 1
Rating: 5
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Sounds good, and is good! This is Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the water, stock, and salt to a large pot and put on high heat and add the potatoes. Bring to a boil and reduce to a high simmer for 10 minutes. Then add the carrots and reduce to a simmer for another 10 minutes.
  2. While the potatoes and carrots are cooking, heat a large pan with a splash of olive oil and saute the onion and celery until softened and starting to brown, then add this to the pot.
  3. Add the shrimp to the pot. I used small White shrimp from a local farm, you can use any type of shrimp or prawn you like. I measured the weight after the head, shell, and tails were removed.
  4. Add the fish to the pot. I used 3 Pangasius (Shark Catfish) fillets, you can use any whitefish you like, Tilapia and Sea Perch (Barramundi) would also work well, keep in mind, boneless and skinless.
  5. Add the bay leaves, Mrs. Dash seasoning, parsley, pepper, and if using the optional Straw mushrooms, just slice those in half lengthwise and add those to the pot as well.
  6. Cook on a high simmer for about 10-15 minutes to cook the mushrooms, important, skim off any foam on the surface to give a clear broth. Taste and season with additional salt if needed, serve.
Recipe Notes

Figure about 50 Baht for the whitefish (Pangasius) and about 150 Baht for the shrimp. Even though the celery is import, only 2 or 3 stalks are used so that is low cost. For 8 servings, this is about 74 cents per serving.

Shortcut: Mrs. Dash Seasoning.

Inspired by the recipe Fish and Shrimp Soup (Ukha) from Natasha's Kitchen.

Bacon Wrapped… BBQ

Bacon Wrapped... BBQ
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Votes: 1
Rating: 5
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My wife and I have been doing this about once a month. Easy, great when family visits and you need to prepare a lot, and is a great way to get the little ones helping out as well. Thais like a good BBQ, and they love bacon, so what started out with just chicken livers and hearts has turned into a using mushrooms, baby corn, small sausages, shrimp, etc. No number of servings is stated, this is a make as much or as little as you like. The ingredients are suggested items but you can certainly use what you like or have on have on hand.
Prep Time
10-20 minutes
Prep Time
10-20 minutes
Bacon Wrapped... BBQ
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Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
My wife and I have been doing this about once a month. Easy, great when family visits and you need to prepare a lot, and is a great way to get the little ones helping out as well. Thais like a good BBQ, and they love bacon, so what started out with just chicken livers and hearts has turned into a using mushrooms, baby corn, small sausages, shrimp, etc. No number of servings is stated, this is a make as much or as little as you like. The ingredients are suggested items but you can certainly use what you like or have on have on hand.
Prep Time
10-20 minutes
Prep Time
10-20 minutes
Ingredients
What to Wrap...
Servings:
Instructions
  1. First thing is fire up your grill is using charcoal, if using gas, you can turn that on after everything is prepped.
  2. Open up the bag of skewers, bacon, and get out the veggies and or chicken livers, hearts, sausages, etc. Chicken livers you can leave whole or cut in half, Straw mushrooms leave whole, and for the Shimeji mushrooms you will need to trim off the root ends.
  3. On a plate or cutting board, lay down a strip of bacon so one end is facing away from you, place an item on the end closest to you, and simply roll it up in the bacon, run a skewer this. you can place 3-4 items on each skewer. Place the full skewers on a plate. Continue until everything is wrapped. Cover with foil.
  4. Place the skewers over hot coals on your grill. The cooking time is basically to crisp up the bacon, even for the chicken livers, when the bacon is crispy, the liver will be done as well.
  5. Place cooked skewers on a plate and and watch them disappear while cooking another batch, let people help themselves to the skewers of their choice and serve potato or pasta salad, and corn on the cob on the side.
Recipe Notes

Over all this would be low cost and is a great way to feed a crowd. Get the kids involved, show them once and they will remember, try to keep up with them.

Been making these years.