Arroz Con Pollo (Pressure Cooker)
Arroz Con Pollo (Pressure Cooker)
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Arroz Con Pollo (Pressure Cooker)
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. Season the chicken with salt, pepper, and paprika as desired. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  2. Then add the onion and garlic to the cooker, saute until the onion is softened.
  3. Add the chicken back to the cooker, sprinkle with the chili powder, saffron, and add the bay leaf and chicken broth.
  4. Place the lid on and lock, add the weight (jiggler), bring up the heat to high, when the jiggler starts to move and vent pressure, reduce the heat to low or medium low to maintain pressure release. Start timing for 12 minutes.
  5. When 12 minutes have passed, turn off the heat and move to an unused burner and allow a natural pressure release. When it is safe to open the pressure cooker, meaning it has vented to atmosphere and no pressure remains inside, open and remove chicken to a serving tray.
  6. Add the rice, peas, tomato, and olives to the cooker and stir together to heat through, can simmer on low heat for a few minutes if needed.
  7. Serve the chicken with rice on the side. Enjoy.
Recipe Notes

Chicken will cost about 52 Baht/kilo for quarters. For 4 servings, this is about 41 cents per serving. Great value.

I will verify the amount of chicken and procedures for sure with this recipe.

Adapted from an internet recipe.

Sardine Salad Sandwich
Sardine Salad Sandwich
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Very good, easy sandwich to make if you like sardines. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2 sandwiches 5 minutes
Servings Prep Time
2 sandwiches 5 minutes
Sardine Salad Sandwich
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Very good, easy sandwich to make if you like sardines. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
2 sandwiches 5 minutes
Servings Prep Time
2 sandwiches 5 minutes
Ingredients
Servings: sandwiches
Instructions
  1. Drain the sardines and place in a bowl, add the mayo and chopped pickle. Mix with a fork, mashing up the sardines. If using homemade sardines, use about 3 pieces.
  2. Lay out the 4 slices of bread, spread mayo on each slice. On 2 slices, add a layer of sliced tomato, spread on 1/2 the sardine mixture, top that with lettuce leaves, then add a layer of sliced egg, season with salt and pepper as desired. Top with a slice of bread, mayo side down. Cut in half 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: Fridge Pickles, Perfect Hard Boiled Chicken Eggs, Steamed Eggs, Sardines in Olive Oil.

Variant: 1. Us a good amount of softened cream cheese on the bread in place of the mayo.

Adapted from an internet recipe.

Fried Bologna Sandwich
Fried Bologna Sandwich
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Rating: 5
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I made these last night, have not had one in 12 years or so, true comfort food. Bologna is here, mainly just eaten as a snack item straight from the fridge. My wife very much enjoyed these. I did not make anything that is not here, just prepared it in a way the Thais are not accustomed to, the family really likes it when I use common items to make a "new" dish they have not had before. This is a nothing more than a guide, not a recipe. Keep in mind, Thai bologna is smaller diameter than in the US.
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3 minutes
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3 minutes
Fried Bologna Sandwich
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Rating: 5
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I made these last night, have not had one in 12 years or so, true comfort food. Bologna is here, mainly just eaten as a snack item straight from the fridge. My wife very much enjoyed these. I did not make anything that is not here, just prepared it in a way the Thais are not accustomed to, the family really likes it when I use common items to make a "new" dish they have not had before. This is a nothing more than a guide, not a recipe. Keep in mind, Thai bologna is smaller diameter than in the US.
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3 minutes
Servings Prep Time
1 sandwich 2 minutes
Cook Time
3 minutes
Ingredients
Optional Items
Servings: sandwich
Instructions
  1. In a non stick pan, heat a tiny amount of olive oil and add the bologna slices, fry for a minute or two each side or until the edges are starting to brown.
  2. Spread mayo on each slice of bread, add some lettuce to one slice, add the bologna slices on top of the lettuce, then add some cheese on top of the bologna. Top with the other slice of bread.
  3. Cut in half and enjoy.
Recipe Notes

A pack of 10 slices of bologna will cost about 79 Baht, for 2 sandwiches (2 servings), this is about $1.25 per serving. Other items used are minimal.

Commonly made sandwich.

Pong Mouan Snol (Cambodian Pork Omelet)
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Pong Mouan Snol (Cambodian Pork Omelet)
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Cambodian dishes normally take a back seat to Thai and Vietnamese dishes only because it is rarely heard of. I have been to Cambodia several times, the chow is excellent! I am going to change this up from a giant family size omelet to several smaller ones. This is on my to cook list for sure.
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 omelets 15 minutes
Cook Time
15-20 minutes
Ingredients
For the Pork Filling
For the Eggs
For Serving
Servings: omelets
Instructions
  1. In a large non stick pan, heat the oil, when hot, add the onion and cabbage, and cook just until the onion is starting to get soft, then add the pork, sprinkle in the sugar, salt, pepper, and mushroom sauce. Cook and break up the ground pork with a spatula until cooked through. Set this pan aside.
  2. For the eggs, instead of just cracking 12 eggs into a bowl, crack 3 eggs into a measuring cup and make a note of the quantity. This is so you can scoop out the egg mixture for each omelet.
  3. Pour those 3 eggs into a large mixing bowl, crack in the remaining eggs, then stir in the mushroom sauce.
  4. In another large non stick pan heat a splash of olive oil or some butter, when the oil/butter is hot, use a measuring cup and measure out the 3 egg amount, and pour into the pan.
  5. Move the pan around to spread the egg mixture out a bit.
  6. Let the egg mixture cook for about a minute, then add 1/4 of the meat mixture to one half of the egg mixture, cook for another minute or until the egg mixture is getting set.
  7. Use a large wide spatula and fold the other half of the egg over the pork mixture, and hold that for a few seconds to let that set. Cook for another minute or so.
  8. When the eggs are good and set, slide the omelet onto a plate.
  9. Add a side of Jasmine rice and some sliced cucumbers and tomatoes.
Recipe Notes

Figure about 45 Baht/500 grams for ground pork. For 4 omelets, this is about 35 cents per serving.

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

Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
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Sounds very nice. On my to cook list for sure. This may not be a main item to use for cooking, but heart is a great meat to use.
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Stir Fried Pork Heart with Sweet & Sour Sauce (Tim Heo Xào Chua Ngọt)
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Sounds very nice. On my to cook list for sure. This may not be a main item to use for cooking, but heart is a great meat to use.
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 30 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing, need to clean the heart, cut in half lengthwise, remove the string parts and cut off the tubes on the top end and discard those. Wash the heart and remove any blood. Slice the heart lengthwise into strips. Add the pieces to a bowl and add salt and pepper as desired, mix well and let sit for 15 minutes.
  2. For the cucumber, cut in half lengthwise scoop out seeds, then cut each piece into thin slices. Prep the rest of the vegetables and fruit as stated.
  3. Heat a non stick pan with a splash of cooking oil, when heated, add the 1/2 the onion and stir fry until soft, then add the heart and stir fry until the heart is cooked through, remove the heart and onion and set aside.
  4. Same pan, add the remaining onion and stir fry for 2 minutes. Add the tomato, pineapple, cucumber and stir fry. Add the fish sauce, Maggi sauce, and salt as desired. Continue to stir fry to soften the cucumber and tomato.
  5. Add the heart back to the pan, mix, adjust seasoning to taste with fish sauce or salt, and pepper. When the heart is warmed through, remove from heat.
  6. Garnish with chopped spring onion, serve with rice.
Recipe Notes

I will price this when I buy a pork heart, they do sell them in town once in a while. I think this is low cost overall.

Provided by Vietnamese Food and the link to this recipe is here.
Vietnam.

Southern Fattoush
Southern Fattoush
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This is an Israeli bread salad, and sounds delicious! On my to cook list. This does call for the use of toasted pita bread, if in a pinch, regular sliced bread, toasted, should work ok. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Servings Prep Time
6 servings 30 minutes
Southern Fattoush
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This is an Israeli bread salad, and sounds delicious! On my to cook list. This does call for the use of toasted pita bread, if in a pinch, regular sliced bread, toasted, should work ok. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Servings Prep Time
6 servings 30 minutes
Ingredients
For the Dressing
For the Salad
Servings: servings
Instructions
  1. Preheat your oven to 200 C.
  2. To make the dressing, add the dressing ingredients except the olive oil to a medium sized bowl and whisk, gradually drizzle in the olive oil, whisking constantly.
  3. Toast the pita bread. Arrange the torn pita bread in a single layer on a baking sheet and bake for 7 minutes in the preheated oven, stir them up at 4 minutes. Let the toasted pita cool completely and reserve 1/2 cup for garnish later.
  4. To make the salad, mix together the salad ingredients, tossing in the toasted pita and dressing last, top with the reserved toasted pita and serve.
Recipe Notes

Low cost.

Shortcut: Pita Bread.

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

Pulled Pork Green Chile Cheese Melt
Pulled Pork Green Chile Cheese Melt
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This would be a leftover meal for sure to use up pulled pork and any roasted green chilies. Since this is a thicker sandwich, key is to cook slower to keep the bread from over toasting, unless you have heated up the pulled pork to pipping hot just prior to making the sandwich.
Servings Prep Time
1 sandwich 5 minutes
Cook Time
5-8 minutes
Servings Prep Time
1 sandwich 5 minutes
Cook Time
5-8 minutes
Pulled Pork Green Chile Cheese Melt
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This would be a leftover meal for sure to use up pulled pork and any roasted green chilies. Since this is a thicker sandwich, key is to cook slower to keep the bread from over toasting, unless you have heated up the pulled pork to pipping hot just prior to making the sandwich.
Servings Prep Time
1 sandwich 5 minutes
Cook Time
5-8 minutes
Servings Prep Time
1 sandwich 5 minutes
Cook Time
5-8 minutes
Ingredients
Servings: sandwich
Instructions
  1. Spread butter on one side of each piece of bread. Heat a non stick skillet medium low heat. Add remaining butter to the skillet and one slice of bread, butter side down, then add one slice of cheese, half the green chili and half of the diced tomatoes, then add the pulled pork, the other half of the green chili and tomatoes, and top with the second slice of cheese, and the second slice of bread, butter side up.
  2. Keep an eye on the sandwich, when the bottom slice of bread is toasted and the cheese beginning to melt, carefully flip the sandwich and toast the other side.
  3. When the cheese is melted and bread is toasted, remove from the skillet, cut in half and serve.
Recipe Notes

Low cost.

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

Sardine & Tomato Sandwich
Sardine & Tomato Sandwich
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Rating: 5
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Shout out to my daughter, Samantha, you will like this! Basic sandwich that is healthy and nutritious. And the beauty is, you can make your own sardines. Not only did Samantha make this, she sent me some photos, one of which is featured here, outstanding looking sandwich, Samantha, you did well! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Sardine & Tomato Sandwich
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Rating: 5
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Shout out to my daughter, Samantha, you will like this! Basic sandwich that is healthy and nutritious. And the beauty is, you can make your own sardines. Not only did Samantha make this, she sent me some photos, one of which is featured here, outstanding looking sandwich, Samantha, you did well! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 sandwich 5 minutes
Servings Prep Time
1 sandwich 5 minutes
Ingredients
Servings: sandwich
Instructions
  1. Toast the bread, spread mayo on one side of each slice. Layer tomato slices on one slice, top with some red onion slice rings.
  2. Top with sardines that are split in half lengthwise. Season with some white pepper, top with the other slice of bread.
  3. Enjoy. (And that is a cracking great photo as well, thank you Samantha!)
Recipe Notes

If using tinned sardines in olive oil, figure about 59 Baht/tin/2 sandwiches. This would cost about 87 Baht per sandwich, reasonable and healthy.

Variants: As with any sandwich, use your imagination. Open faced or closed, substitute olive oil for mayo, substitute mustard for mayo, and spicy mustard even better! Add veggies you like.

Shortcut: Sardines.

Inspired from a photo.

The photo was provided by my daughter, Samantha Thayer.
United States.

Grilled Cheese & Tomato Sandwich
Grilled Cheese & Tomato Sandwich
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Sounds good to me, on my to cook list for sure. This is a twist on the classic Tomato & Mayo Sandwich.
Servings Prep Time
1 sandwich 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 sandwich 5 minutes
Cook Time
5 minutes
Grilled Cheese & Tomato Sandwich
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Sounds good to me, on my to cook list for sure. This is a twist on the classic Tomato & Mayo Sandwich.
Servings Prep Time
1 sandwich 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 sandwich 5 minutes
Cook Time
5 minutes
Ingredients
Servings: sandwich
Instructions
  1. Spread both slices of bread with a light layer of mayo. This is for the inside of the sandwich.
  2. Put slice of cheese on one piece of bread, add tomato slices, sprinkle with salt, pepper, and Italian seasoning. Cover tomato slices with other slice of cheese, then cover with other piece of bread mayo side down.
  3. Heat a skillet on medium heat with butter and garlic powder. Spread butter on the top slice of bread. Place sandwich in the skillet, buttered bread facing up.
  4. Cook until golden brown, flip and cook the other side, serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Secret Ingredient Burgers
Secret Ingredient Burgers
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Not sure how I found this recipe, but it makes sense. Fish sauce is the secret ingredient. I will certainly try this one. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Secret Ingredient Burgers
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Not sure how I found this recipe, but it makes sense. Fish sauce is the secret ingredient. I will certainly try this one. Link to the shortcut is listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. In a large bowl, add the beef, fish sauce, and Worcestershire sauce. Using a fork or your hands, mix gently until just combined, do not over mix or you get a tougher burger.
  2. Divide the mixture into 4 sections and using your hands, form into patties and place them on a baking sheet lined with foil. Do not pack the beef too tightly or compact it as this will result in tough burgers. Using your thumb, form a slight indent into the center of each patty. Cover the tray with plastic and refrigerate for at least half an hour, or up to a day.
  3. When ready to cook, remove the burgers from the fridge. Heat a heavy bottomed skillet over high heat until quite hot, cast iron would be perfect. Add the butter or oil. Season the burgers with a sprinkle of salt (this helps form a nice crust) and place gently in the pan. They should sizzle violently if the pan is hot enough.
  4. Cook, flipping every couple of minutes until desired doneness. 10-12 minutes for well done, less if you prefer medium/rare. Do not overcook or the burgers will dry out. Also, do not press down on the burgers while cooking or poke them or pierce them in any way, just let them cook in peace until nicely browned all over.
  5. If using cheese, add on the top a minute before you remove from the pan.
  6. Remove the patties from the pan to a plate to rest just for a couple of minutes, meanwhile return the pan to the heat and place your sliced buns in (cut side down) to toast for a bit and soak up all the lovely juices left in the pan from the burgers.
  7. Assemble the burgers with toppings of your choice. Enjoy.
Recipe Notes

Figure about 150 Baht for 750 grams of good beef. For 4 servings, this is about $1.10 per serving.

Shortcut: Hamburger Buns.

Adapted from an internet recipe.