Tuna & Rice
Tuna & Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
To me this sounds good, I will have to give this a try. Simple ingredients. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Tuna & Rice
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
To me this sounds good, I will have to give this a try. Simple ingredients. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large sauce pan, when hot, add the onion and cook until softened, stirring often. When the onion is soft and translucent, add the rice and stir to coat with the oil and cook until the rice grains have a glassy look.
  2. Add the stock, stir then cover and bring to a boil, reduce heat to low and cook 10 minutes.
  3. Stir in the peas and corn, cover and cook another 10 minutes. Remove from heat and leave the pot covered to stand for 5 minutes.
  4. Open and drain the canned tuna and place in a small bowl and flake with a fork. If using fresh cooked tuna, you will need 1 to 1/2 cups.
  5. Gently stir the parsley into the rice, then the tuna, serve.
Recipe Notes

Low cost.

Shortcut: Fresh Tuna.

Variant: 1. Use a mix of peas and corn, peas, corn, and carrots, or go all out and a mix of peas, carrots, corn, and green beans.

Adapted from an internet recipe.

Gulai with Boiled Eggs
Gulai with Boiled Eggs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an Indonesian egg curry recipe from a good friend. Gulai Telur is when chicken eggs are used, and Gulai Telur Itik when duck eggs are used. This sounds very good and on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Gulai with Boiled Eggs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an Indonesian egg curry recipe from a good friend. Gulai Telur is when chicken eggs are used, and Gulai Telur Itik when duck eggs are used. This sounds very good and on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. For the eggs, hard boil them your favorite way but cut back on the time by 1 minute or so for a creamier yolk, if that is not desired, just hard boil the eggs as you prefer. Peel the eggs after they are cooked. If using 4 eggs, go with the lesser amount of coconut milk, if using 6 eggs, use the larger amount of coconut milk.
  2. In a pot, add the stock and coconut milk and bring to a boil.
  3. While the stock is heating. place the onion, garlic, sambal oelek (or one chili), tamarind, ginger, galangal, and turmeric in a mortar and mash with the pestle until you have a paste. You can also use a blender if you like.
  4. Once the stock is at a boil, add the mixture from the mortar to the pot along with the eggs. Simmer for 3-4 minutes.
  5. Serve as an appetizer or with rice for a main dish.
Recipe Notes

Low cost.

Shortcut: Sambal Oelek.

Variant: 1. Add a slice or two of ginger to the stock when heating that for an additional flavor.

This recipe for Gulai with Boiled Eggs is from Pisang Susu.
Netherlands.

Burmese Egg Curry
Burmese Egg Curry
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really tasty, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Burmese Egg Curry
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sounds really tasty, on my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a saucepan and add the onion, cilantro stems, tomatoes, tamarind paste, paprika, turmeric, chili powder, fish sauce, vegetable stock 1/2 cube.
  2. Simmer this mixture for 1-2 hours, stir once in a while, until it reduces the use a potato masher to smash any lumps and make the sauce a bit smoother. Continue simmering the sauce.
  3. While the sauce is simmering, cook the eggs, these are hard boiled but have a creamier yolk, use your favorite method but cut back a minute or two on the cook time, then cool with running tap water and gently peel the eggs and cut in half lengthwise.
  4. Add the egg halves to the curry sauce and gently stir to coat the eggs, sprinkle a few cilantro leaves in and stir to mix those in.
  5. To serve, spoon egg halves into serving bowls and top with a few cilantro leaves and have red radish, sliced cucumber, and lettuce leaves on the side.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.

Variant: 1. Use hard boiled, whole, quail eggs in place of the chicken or duck eggs.

Adapted from an internet recipe.

Crockpot Sausage & Green Beans
Crockpot Sausage & Green Beans
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Sounds delicious. Smoked sausage is available here, but I would lean towards other sausages for the various flavors. Low number of ingredients as well. I made this on 17 Dec 2017, excellent meal!
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Crockpot Sausage & Green Beans
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Sounds delicious. Smoked sausage is available here, but I would lean towards other sausages for the various flavors. Low number of ingredients as well. I made this on 17 Dec 2017, excellent meal!
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. Layer the ingredients in the slow cooker starting with the potatoes.
  2. Then add the long beans.
  3. Then add the sausage. Pour the broth over the top. For this dish, I used 240 grams of Italian sausage.
  4. And another 270 grams of Vietnamese sausage, it is just a recipe, not set in stone, feel free to use sausage of your choice.
  5. Cover and cook on Low setting for 6 to 8 hours. Do not remove the cover before 6 hours. When the potatoes are fork tender, you can serve after that or switch to Warm to serve later. Add salt and pepper to taste before serving.
  6. Served with fresh baked bread on the side, perfect meal.
Recipe Notes

Going with my purchase of Cumberland sausage at 178 Baht. For 4 servings, this is about $1.31 per serving.

Variants 1. Use other types of sausage, Cumberland would be a good choice, Italian, Bangers, even Vietnamese sausage would be good in this. 2. Use pork or chicken stock in place of the vegetable stock.

Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.

DIY Chowder
DIY Chowder
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
DIY Chowder
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Fat - pick 1 item to use
For Vegetables - pick 1 or more items to use, some are required
For Stock - pick 1 item to use
For Cream - pick 1 item to use
For Seafood - pick 1 or more items to use
Servings: servings
Instructions
  1. Some good combinations:

    If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.

    If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.

    For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk.
  2. Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
  3. Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
  4. Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
  5. Ladle into bowls and enjoy.
Recipe Notes

This can be low cost up to high cost depending on what seafood you use.

My own creation, Lee Thayer.
Thailand.

Fish & Shrimp Soup (Ukha)
Fish & Shrimp Soup (Ukha)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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.

King Oyster Mushroom Scallops
King Oyster Mushroom Scallops
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a pasta dish using King Oyster mushrooms in a light sauce of broth, white wine, and tomatoes. Sounds good.
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
King Oyster Mushroom Scallops
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a pasta dish using King Oyster mushrooms in a light sauce of broth, white wine, and tomatoes. Sounds good.
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
Servings Prep Time
2 servings 1-2 hours
Cook Time
20 minutes
Ingredients
For the Mushrooms
For the Pasta
Servings: servings
Instructions
  1. Take your mushrooms and cut just a bit of the root end and discard that. Cut of the top and set those aside. Now take the stem section and cut into 1 inch thick slices, probably 4 slices to each stem. Soak the stem slices in hot water for 1-2 hours, this softens them up a bit. Drain well in a colander, While those are draining, slice the tops and place in the fridge until needed.
For Cooking the Mushrooms
  1. On medium-high, place the well drained mushroom stems into a skillet. Add broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes). Please note that they will shrink in size a little once cooked.
  2. Add the butter, garlic, and shallot, and nicely brown the stems on each side, making sure you don't burn the garlic and shallot. Remove from heat and place the "scallops" on a plate. Keep the garlic and shallots in the pan for the pasta.
For the Pasta
  1. Add the vegetable broth, wine, and minced garlic to the same skillet and allow to simmer over medium heat until half of the liquid is absorbed.
  2. Mix in the tomatoes, parsley, sliced mushroom tops, and pepper flakes into the skillet. Simmer for another minute and then add the cooked and drained pasta. Allow the liquid to almost completely absorb, you want the bottom of the pan to be lightly coated with liquid.
  3. Divide the pasta onto two plates, top with the mushroom "scallops" and garnish more fresh parsley. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.