Thai Style Hotdogs
Thai Style Hotdogs
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Thais love hotdogs, they have as many brands of hotdogs as they do brands of canned fish and rice. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. Thais do not eat hotdogs with a bun or bread, they are either grilled on a stick or deep fried.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
1-2 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
1-2 minutes
Thai Style Hotdogs
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Votes: 0
Rating: 0
You:
Rate this recipe!
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Thais love hotdogs, they have as many brands of hotdogs as they do brands of canned fish and rice. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. Thais do not eat hotdogs with a bun or bread, they are either grilled on a stick or deep fried.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
1-2 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
1-2 minutes
Ingredients
Servings: servings
Instructions
  1. Cut each hotdog into 3 equal pieces, then cut an X in each end, about 1/4 inch deep.
  2. Heat the lard or oil in a large deep pan, you are going to shallow fry them. When the lard is hot but not smoking, carefully add the hotdogs, fry for about a minute or when starting to brown up and get crispy, then using tongs, turn each one over and fry another 30 seconds or so then remove to paper towels to drain.
  3. Serve with sweet chili sauce for dipping.
Recipe Notes

Low cost.

This recipe for Thai Style Hotdogs is adapted from Appon's Thai Food.

Roti John (Singapore Omelette Sandwich)
Roti John (Singapore Omelette Sandwich)
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This is street food popular in Singapore and Malaysia, and it sounds very good. For this you can use baguettes or hot dog buns. When I make this, I may make the hot dog buns as well, I like a good challenge.
Servings Prep Time
10 sandwiches 10 minutes
Cook Time
3-4 minutes, each
Servings Prep Time
10 sandwiches 10 minutes
Cook Time
3-4 minutes, each
Roti John (Singapore Omelette Sandwich)
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This is street food popular in Singapore and Malaysia, and it sounds very good. For this you can use baguettes or hot dog buns. When I make this, I may make the hot dog buns as well, I like a good challenge.
Servings Prep Time
10 sandwiches 10 minutes
Cook Time
3-4 minutes, each
Servings Prep Time
10 sandwiches 10 minutes
Cook Time
3-4 minutes, each
Ingredients
For Toppings & Sauce
Servings: sandwiches
Instructions
  1. In a large mixing bowl, add the ground beef and mix in the eggs, then mix in the shallots, chili, salt, and pepper.
  2. Butterfly or split open the baguettes or hot dog buns, keeping them intact on on side.
  3. Heat a tablespoon of oil in a large non stick pan, when the pan is hot, spread some egg mixture on the cut sides of the baguettes and place cut side down in the pan, cook for about 2-3 minutes to set the egg and brown the beef (it is a this layer so it cooks quickly), then flip over and cook the other side for about 1 minute.
  4. Serve with toppings and sauces as desired.
Recipe Notes

Low cost.

Variant: 1. Use 2-3 cans sardines in olive oil, mashed in place of ground beef.

Adapted from an internet recipe.

Thung Thong, Thai Crispy Dumplings
Thung Thong, Thai Crispy Dumplings
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These are Thai dumplings, also known as Golden Purses. These sound absolutely delicious. These can be made with pork or chicken.
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Thung Thong, Thai Crispy Dumplings
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These are Thai dumplings, also known as Golden Purses. These sound absolutely delicious. These can be made with pork or chicken.
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Ingredients
For the Aromatic Paste
Servings: dumplings
Instructions
To Make the Aromatic Paste
  1. Grind together the garlic, pepper, and cilantro with a mortar and pestle until a smooth paste. Set aside 1 table of the paste for the dumplings, the remaining can be frozen for up to a month.
For the Dumplings
  1. Heat a large non stick pan with 1 tablespoon of oil on high heat. When hot, ad the sliced spring onion white parts, aromatic paste, and the diced mushrooms, stir often and cook until the spring onion is softened. Add the pork, soy sauce, oyster sauce, fish sauce, sugar, and water chestnuts (if using). Break the ground pork up as it cooks with your spatula, until cooked through and no liquid remains in the pan. Set the pan aside, this is the dumpling filling, and allow this to cool to room temperature.
  2. When the filling has cooled. Heat a small pot of water, about half full, to boiling. When the pot is boiling set out a bowl with ice water near the the pot. Add the spring onion green parts to the boiling water and blanch for 30 seconds, keep them submerged in the water as well. After 30 seconds, remove them to the ice water to cool them. Remove from the ice water and pat dry, then cut each green piece in half lengthwise, these are the ties for the Golden Purses.
  3. Open the refrigerated wonton wrappers and place on a plate, place one wonton wrapper on a work surface, keeping remaining wrappers covered with a towel to prevent them from drying out.
  4. Depending on the size of your wrappers, place between 1 teaspoon and 1 tablespoon of filling in the center of the wrapper. wet the 4 edges of the wrapper with water on your fingertip, draw up all the sides and pinch together at the top, so that it looks like a little bag an the bottom is rounded. Use a piece of the spring onion green and tie that around the top of the dumpling, and knot that. Trim the ends of the green.
  5. Repeat with the remaining wontons.
  6. Heat about 2-3 inches of cooking oil in a large pot, when the oil is hot, add a few dumplings at a time with a slotted spoon and fry until golden brown, remove with the slotted spoon to paper towels to drain, continue to fry remaining dumplings.
  7. Allow dumplings to cool for a few minutes, serve with a sweet chili sauce or plum sauce for dipping.
Recipe Notes

Low cost.

This recipe was inspired by good friend, Daniela Dalaa Payerl.
Thailand.

Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.