Phad Prik King Gai
Phad Prik King Gai
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Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Phad Prik King Gai
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Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add the oil to a wok or non stick pan and heat on high then fry the garlic until fragrant but do not burn it, reduce heat to medium. Add the chili paste and and fry until fragrant, about 1 minute.
  2. Add the chicken pieces and turn the heat to medium high, if the chicken appears to dry, add more oil a tablespoon at a time.
  3. Fry the chicken until cooked halfway way through, stirring often, then add the long beans, and keep stirring often and cook for about 2-3 minutes then add the fish and mushroom sauces, and the sugar.
  4. Continue to fry until the chicken is cooked through and the long beans are soft and tender, about 5 minutes.
  5. Serve over jasmine rice and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Ingredients
For the Chicken and Broth
To Serve
Servings: servings
Instructions
  1. Heat the oil in your pressure cooker, until just starting to smoke, place the onions cut side down along with the ginger. Leave the top off the pressure cooker for this. Cook without moving for 5 minutes or until charred.
  2. To the pot, now add the water, and remaining Chicken and Broth ingredients. Stir, then cover and lock the lid, bring to pressure on high heat, when the jiggler is moving and venting pressure, turn heat down to maintain jiggler movement and start timing for 8 minutes.
  3. When the 8 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally. This can take 10 to 20 minutes.
  4. When it is safe and no pressure remains in the cooker, open and using tongs or a slotted spoon, remove the chicken legs to a plate.
  5. Place a strainer on another pot and pour the broth through the strainer, discard the contents of the strainer. Use a spoon and ladle off any foam on the broth. Taste and adjust the fish sauce and or sugar as desired.
  6. While the chicken and broth were cooking, prep all of the To Serve items, basically just chopping, and cooking the rice noodles.
  7. To serve, place a serving of cooked rice noodles in a serving bowl, add a chicken leg or two then some sliced onion and spring onion. Ladle the hot broth into the bowl, and let people add their own toppings, such as mixed herbs, chilies, lime juice, sauces, and sprouts. Enjoy.
Recipe Notes

I will price this when I get chicken legs again, for now I will say low cost.

Adapted from an internet recipe.

One Pot Spaghetti
One Pot Spaghetti
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This sounds really good, and easy, and less clean up after. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
One Pot Spaghetti
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This sounds really good, and easy, and less clean up after. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot on medium heat, add a splash of olive oil and when hot, add the beef, onion, and garlic. Cook and break up the beef until the beef is cooked through. Drain the fat.
  2. Now add the water, tomato sauce, diced tomatoes, Italian seasoning, salt, and sugar. Bring the pot to a boil and add the spaghetti. then reduce to a simmer. Stir often and simmer until the spaghetti is tender, about 15 minutes.
  3. Stir in the Parmesan cheese and parsley, serve and enjoy.
Recipe Notes

The beef will cost about 120 Baht for 500 grams. For 4 servings, this is about 94 cents per serving.

Shortcuts: Italian Seasoning, Tomato Sauce.

Adapted from an internet recipe.

Fresh Corn I (Pressure Cooker)
Fresh Corn I (Pressure Cooker)
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I like corn on the cob, and when I was growing, that was a favorite! Our family could put down some corn! This recipe uses milk and butter for more flavor infusing into the corn. This makes delicious corn! Follow all safety precautions for your pressure cooker.
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Fresh Corn I (Pressure Cooker)
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I like corn on the cob, and when I was growing, that was a favorite! Our family could put down some corn! This recipe uses milk and butter for more flavor infusing into the corn. This makes delicious corn! Follow all safety precautions for your pressure cooker.
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Ingredients
Servings: ears of corn
Instructions
  1. Add the milk, water, sugar, and salt to your pressure cooker and stir to mix, add the butter and place the corn in as well making two layers that are crossed.
  2. Place the lid on the cooker and lock, place on high heat to bring to full pressure as indicated by the jiggler moving and venting pressure. Lower heat to maintain full pressure. Start timing for 1 minute.
  3. When 1 minute has passed, turn off the heat and move the cooker to an unused burner to cool and release pressure on its own. When the lock has dropped and zero pressure remains in the vessel, open and serve corn as a side dish, enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Sweet Pickle Relish
Sweet Pickle Relish
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Somethings in Thailand are nearly impossible to find or are overpriced for imports, so the next best thing, make from scratch. This sounds like a great sweet pickle relish and I look forward to making this, and tasting it πŸ˜‰
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Sweet Pickle Relish
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Somethings in Thailand are nearly impossible to find or are overpriced for imports, so the next best thing, make from scratch. This sounds like a great sweet pickle relish and I look forward to making this, and tasting it πŸ˜‰
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Servings Prep Time
1 quart 30 minutes
Cook Time Passive Time
10-15 minutes 30 minutes
Ingredients
For the Veggies
For the Brine
Servings: quart
Instructions
  1. Prep all the vegetables, how fine you dice them is your preference. Place the veggies in a strainer over a bowl, mix the veggies as you sprinkle in the salt. The purpose of the salt is to remove the water from the veggies and keep them crisp. Let the veggies sit for 30 minutes to an hour.
  2. Rinse the veggies in fresh water and kind of squeeze them dry of any water, be gentle, don't squash everything, just most of the water out of them, then spread them out on paper towels to remove any remaining water.
  3. In a medium sauce pan, add all the brine ingredients and bring to a simmer. Let the brine simmer for 10-15 minutes.
  4. While the brine is simmering, pack the veggies into a warmed Mason quart jar leaving about 1 inch of space at the top.
  5. Remove the brine from heat and carefully pour into the quart jar, covering the veggies by an inch or so. Use a knife and poke into the veggies to release any air trapped.
  6. Set the jar aside to cool to room temp. When the jar is cooled, place the lid and ring on and place in the fridge.
  7. Chill in the fridge overnight before first use. Store in the fridge and use within 2-3 weeks.
  8. Use as a topping on burgers, hot dogs, added to potato or pasta salads, etc.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Ginger Steamed Sardines
Ginger Steamed Sardines
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Sounds very good. I look forward to making this. I do list a shortcut for homemade sardines in olive oil, but that is not really a cost saver due to the cost of olive oil. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Ginger Steamed Sardines
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Sounds very good. I look forward to making this. I do list a shortcut for homemade sardines in olive oil, but that is not really a cost saver due to the cost of olive oil. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your steamer. I will use my tiny rice cooker with a steamer tray. You can also use a pot and a steamer basket.
  2. Drain the oil from the tin into a small bowl. Remove the sardines from the tin, split in half and arrange on a heat proof dish.
  3. Mix the ginger and spring onion (keep a pinch of the spring onion aside for garnish) with the oil from the tin to make a paste. Heat the oil mixture in a small pan until fragrant.
  4. Pour the oil mixture over the sardines and place the dish in your steamer. Steam for 5 minutes.
  5. While the sardines are steaming, using the same pan the oil was heated in, add the soy sauce and water and heat that up, add sugar to taste.
  6. When the sardines have steamed for 5 minutes, carefully remove the dish, pour the soy sauce mixture over the sardines, serve and enjoy.
Recipe Notes

One tin of sardines in olive oil at Tesco is 59 Baht. For two sandwiches, 1 per serving, this is about 92 cents per serving. I do list the shortcut for homemade sardines in olive oil, but the cost of the oil does not really reduce the cost of the sardines overall.

Shortcuts:Β Sardines in Olive Oil.

From the Ayam website, original recipe isΒ here.

Pickled Red Onion
Pickled Red Onion
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This sounds excellent, can be used on burgers, salads, tacos, sandwiches, anywhere you would use raw red onion. This also keeps well for up to 6 months in the fridge. On my to make list.
Servings Prep Time
1 pint jar 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 pint jar 5 minutes
Cook Time
5 minutes
Pickled Red Onion
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This sounds excellent, can be used on burgers, salads, tacos, sandwiches, anywhere you would use raw red onion. This also keeps well for up to 6 months in the fridge. On my to make list.
Servings Prep Time
1 pint jar 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 pint jar 5 minutes
Cook Time
5 minutes
Ingredients
Servings: pint jar
Instructions
  1. Place the onion slices in a clean pint jar (I use mason jars as well as reused olive and mayo jars for this purpose). Add the peppercorns and garlic.
  2. In a small saucepan, add the vinegar, sugar, and salt, bring to a boil then remove from heat and turn off the burner.
  3. Pour the mixture into the jar, and cover the onions, push the onions back down into the liquid if needed. Allow the jar to cool, then cover and place in the fridge.
  4. Use as you would raw red onions. This will keep in the fridge for up to 6 months.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Mexican Churros
Mexican Churros
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These sound wonderful, and appears to be very easy and straightforward. On my to cook list.
Servings Prep Time
15 churros 15 minutes
Cook Time
15 minutes
Servings Prep Time
15 churros 15 minutes
Cook Time
15 minutes
Mexican Churros
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These sound wonderful, and appears to be very easy and straightforward. On my to cook list.
Servings Prep Time
15 churros 15 minutes
Cook Time
15 minutes
Servings Prep Time
15 churros 15 minutes
Cook Time
15 minutes
Ingredients
Servings: churros
Instructions
  1. Heat about 2-3 inches of cooking oil in a large pot to 180 - 190 C (350 - 375 F).
  2. While the oil is heating, use a large saucepan and add the water, butter, vanilla, and salt. When the butter has completely melted bring to a simmer then remove from heat and turn off the burner.
  3. Stir in the flour into the butter mixture, add the eggs one at a time and mix well to fully incorporate the eggs into the batter. The batter will be thick, like peanut butter.
  4. When the oil is hot, spoon the mixture into a pastry bag fitted with a large star or round tip. The star tip will give nice edges that crisp up but it not required.
  5. Pipe some batter directly into the hot oil to make a long piece almost as wide as the pot, then cut the batter from the tip with a pair of shears. Do this 3-4 times but do not over crowd the pot.
  6. The batter will puff up as it cooks, cook for just 2-4 minutes, turning once, until golden brown on both sides. Remove to paper towels to drain. Repeat for the rest of the batter.
  7. Allow all the churros to cool until you can handle them. Place the sugar and cinnamon in a large zip lock bag and add a few churros to the bag, zip the bag and gently shake to coat them with the sugar mixture.
  8. Serve as is or with whipped cream, chocolate sauce, or caramel sauce. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pork Dim Sum
Pork Dim Sum
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Dim Sum is Chinese in origin, Cantonese, basically open faced wontons that are steamed not fried. There is 1,000s of types of dim sum. This is a very common type here in Thailand that is sold in the open markets.
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Pork Dim Sum
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Dim Sum is Chinese in origin, Cantonese, basically open faced wontons that are steamed not fried. There is 1,000s of types of dim sum. This is a very common type here in Thailand that is sold in the open markets.
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
25 dim sum 15 minutes
Cook Time
5-10 minutes
Ingredients
Servings: dim sum
Instructions
  1. In a mixing bowl, mix together all the ingredients except the olive oil.
  2. Place a wonton skin on your work surface, add a small spoonful of the meat mixture into the center of the skin. Bunch up the sides and pick up the dim sum and shape so that it is cylindrical with the top open, and pack the pork in with a spoon as well. Set aside and repeat with the remaining skins.
  3. Heat your steamer (I use a rice cooker with a steamer tray) and lightly spray or rub the tray or steamer basket with olive oil. Place some dim sum in the steamer tray leaving space between them. Cover with a lid and steam for 8-10 minutes. You are steaming them, no need to worry about burning them πŸ˜‰
  4. Remove the cooked dim sum to a plate, and repeat to cook the remaining dim sum.
  5. Serve with soy sauce for dipping if desired.
Recipe Notes

Low cost when served as an appetizer.

Adapted from an internet recipe.

Rice Pudding
Rice Pudding
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Sounds good, I have not had rice pudding in 12+ years. On my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Rice Pudding
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Sounds good, I have not had rice pudding in 12+ years. On my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the cooked rice to a saucepan plus 1 1/2 cups milk, sugar, and salt. Cook on medium heat for 15 to 20 minutes until thick and creamy.
  2. Stir in remaining milk and raisins, and slowly stir in the egg, stirring constantly. Cook for 2 more minutes.
  3. Remove from heat and stir in the butter, vanilla, cinnamon, and nutmeg. Spoon into serving bowls and sprinkle with just a tiny pinch of cinnamon. Can be served warm or cold.
Recipe Notes

Low cost.

Adapted from an internet recipe.