Sausage Salad II
Sausage Salad II
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This is a Thai spicy sausage salad based on pork sausage, specifically, Vietnamese sausage, aka, Cha Lue or Cha Hue for the pepper variety. On my to cook list. Keep in mind, the number of Bird's Eye chilies will determine how spicy you would like this.
Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Sausage Salad II
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This is a Thai spicy sausage salad based on pork sausage, specifically, Vietnamese sausage, aka, Cha Lue or Cha Hue for the pepper variety. On my to cook list. Keep in mind, the number of Bird's Eye chilies will determine how spicy you would like this.
Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. For the Vietnamese sausage, which is a pork sausage that is already cooked and found in the refrigerator section of grocery stores, the name is Cha Lua for the regular flavor. This is the Moo Dee brand (moo = pig, dee = good). Similar brands will close to what this looks like, grocery stores have all the Vietnamese sausage together as well.
  2. This is the Cha Hue variety, which is heavy with cracked black pepper and garlic. When looking for this in the store, the pepper is clearly seen in the sausage, and more than likely, there is a picture of black pepper on the package. This is also the Moo Dee brand. I prefer this variety due to the pepper.
  3. Unwrap the sausage and slice into about 1/4 inch thick slices, place on a serving plate.
  4. To a mixing bowl, add the garlic, onion, chilies, lemon or lime juice, and the fish sauce and mix together well.
  5. Pour over the sausage and garnish with mint and coriander leaves.
  6. Serve as a side dish to any Thai meal or as an appetizer.
Recipe Notes

Low cost.

This recipe for Spicy Home Made Sausage Salad is adapted from Appon's Thai Food.

Sausage Salad I
Sausage Salad I
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I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Sausage Salad I
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I had this at a wedding party yesterday, 27 Feb 2018. This was the only dish that contained packaged items, like Vietnamese sausage, hot dogs, crab sticks, and squid rolls. Squid rolls are essentially a crab stick but are tubular shaped, but squid flavored. The dish in the photo also has chilies in it, when I prepare this, I will use much less chili. No servings or quantities are given until I make this, I am just winging this for now.
Ingredients
For the Dressing
Servings:
Instructions
  1. Cut the Vietnamese sausage (Cha Lua plain, and Cha Hue for peppered) in half lengthwise, then thinly slice each half. A mix of regular and pepper varieties would work well.
  2. Slice the hot dogs thinly at an angle. (Just a note, the shorter hot dogs tend to have the casings removed.)
  3. Slice the imitation crab into 1/2 inch pieces and the squid into 1/4 inch pieces.
  4. Cut the onion in half from top to bottom, then thinly slice each half.
  5. Finely slice then chop the carrot. Safe bet would be to cut the carrot into 2 inch pieces, julienne, then cut the stack in half.
  6. For the mushrooms, if using white ear variety, blanch that for a few minutes, drain and let cool down. Your choice of fresh mushrooms, buttons sliced, Shimeji chopped, Shiitake sliced with the stem removed would also be nice.
  7. For the tomatoes, cut in half and remove the seedy pulp then slice.
  8. Seed and finely chop one Bird's Eye chili.
  9. Place the prepared meats and veggies in a large mixing bowl and toss to combine. Splash with some soy sauce and a couple of tablespoons of lime juice. Toss together until all is coated well. (Keep in mind, my photo shows a very large pot, this is at a wedding so a lot of chow was made, but this was delicious! I will make this on a much smaller scale than what this photo shows.)
  10. Serve as a side dish with any Thai dish.
Recipe Notes

I will price then when I gather up all the supplies for this.

Inspired by seeing this dish at a party.
Thailand.

Dumpling Egg Soup II
Dumpling Egg Soup II
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This is another version of the original soup, with the main ingredients being the potato, eggs, dumplings (wontons), and broth. For this version, the type of eggs was changed and I added Vietnamese sausage. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Dumpling Egg Soup II
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Rating: 5
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This is another version of the original soup, with the main ingredients being the potato, eggs, dumplings (wontons), and broth. For this version, the type of eggs was changed and I added Vietnamese sausage. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the broth to a small sauce pan and add the potato and bring to a boil, then reduce to a simmer until the potatoes are almost fork tender, 8-10 minutes or so.
  2. Just when the potatoes are almost fork tender, add the eggs and Vietnamese sausage. Let this simmer for another 5-10 minutes or so to finish cooking the potatoes and to heat the eggs and sausage through. Vietnamese sausage is already cooked when you buy it, here you just need to heat it through.
  3. For the dumplings or wontons, you can do this two ways. You can pan fry them first then add to the broth, or for raw wontons, you can just add to the broth when you add the eggs and let them cook that way.
  4. When the potato is tender, season with salt and white pepper to taste and stir in some chopped coriander.
  5. Ladle into bowls with plenty of broth, sprinkle some of the coriander on the top and serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Quail Eggs, Vegetable Wontons.

Inspired by the original recipe provided courtesy of good friend, Drew Padilla.
United States.

Papaya, Orange, and Cha Lua Salad
Papaya, Orange, and Cha Lua Salad
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This can be spicy or non spicy depending on your preference. No quantities stated as this is a make what you need type salad.
Prep Time
10 minutes
Prep Time
10 minutes
Papaya, Orange, and Cha Lua Salad
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This can be spicy or non spicy depending on your preference. No quantities stated as this is a make what you need type salad.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Mix everything in a large bowl, serve. How easy was that?
Recipe Notes

Low cost.

Adapted from an internet recipe.

Cha Lua Soup
Cha Lua Soup
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Asian soups are very easy to make, and most times, normally no quantities of ingredients is needed and is easily adapted to suit your choice for a soup. I made this on 28 Oct 2017 and I wrote down what I used, so the quantities listed are in fact, a good base to work from. This soup was very much liked by the Thai family as well as myself. This soup is a keeper. Link to the shortcut is listed in the Recipe Notes section.
Cha Lua Soup
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Asian soups are very easy to make, and most times, normally no quantities of ingredients is needed and is easily adapted to suit your choice for a soup. I made this on 28 Oct 2017 and I wrote down what I used, so the quantities listed are in fact, a good base to work from. This soup was very much liked by the Thai family as well as myself. This soup is a keeper. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For Thickening, Optional
Servings:
Instructions
  1. In a medium pot, fill about 3/4 full with water and add the chicken breasts, bring to a boil then reduce to a simmer, you are making the broth. Skim any foam from the water as that forms. About 30 minutes for bone in chicken breasts and 15-20 minutes for boneless and skinless. When the chicken is done, remove from the pot, shred or chop, and add back to the pot. Here I am cooking the chicken breast and three small ears of corn, which provided 2 cups when cut off the cobs.
  2. This is optional but if you want to make a really great broth, add a chopped carrot, an onion cut in half, and a chopped stalk of celery (Trinity), after the chicken is cooked through, let it cool to room temp, then your chicken will be juicier, strain the broth and return it to the pot, discard the vegetables. I made some great broth 3 days ago, had a quart of it I put in the fridge, I added that to the pot you see in the photo after the chicken was cooked.
  3. While the chicken is cooking, cube the sausage, chop the spring onions and cilantro, and if using crab sticks in place of real crab meat, chop that up as well.
  4. After the chicken is shredded and added back to the broth, add in the sausage, spring onion, crab meat, corn, and quail eggs. Simmer for 10-15 minutes to heat everything through.
  5. Ladle into bowls, sprinkle on some cilantro or dill, and optionally, crack in a fresh egg if desired, enjoy.
For Thickening, Optional
  1. Mix the cornstarch in the cold water, and mix that into the soup to slightly thicken the soup. This is totally optional, and I did not do this step as I was very happy with the consistency of the soup.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Variant: 1. I think spaghetti, just bit, broken into 1-2 inch pieces, added to the soup would be good way to change it up.

Adapted from an internet recipe.

Cha Lua Kimbap
Cha Lua Kimbap
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Kimbap is Korean in origin, think of a California Roll and you will get the general idea. No raw fish involved, meats are cooked, vegetables can be pickled, steamed, or raw. Cha Lua Kimbap uses, you guessed it, Vietnamese sausage. These can be rolled in kim (roasted seaweed) or nori sheets. ingredients are approximate until I test this out. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Servings Prep Time
4 servings 20 minutes
Cha Lua Kimbap
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Kimbap is Korean in origin, think of a California Roll and you will get the general idea. No raw fish involved, meats are cooked, vegetables can be pickled, steamed, or raw. Cha Lua Kimbap uses, you guessed it, Vietnamese sausage. These can be rolled in kim (roasted seaweed) or nori sheets. ingredients are approximate until I test this out. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 20 minutes
Servings Prep Time
4 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. For this you will want to get everything ready and set out first. For the rice, you want it to be warm, not hot or cold, this will help in spreading it out better. The pickled carrot and radish are or should be, julienned.
  2. For the sausage and cucumber, slice those lengthwise into strips about 1/4 inch or just a bit larger.
  3. For the eggs, mix together and fry a basic flat omelet, let this cool and cut into strips as well.
  4. Lay out a piece of kim in front of you on the bamboo mat. Take approximately 1 cup of rice and spread evenly over the bottom 2/3 of the sheet, leaving a 3/4 inch border of riceless space. Sparingly brush the rice with sesame oil and sprinkle a pinch of salt on it as well.
  5. With about an inch of empty rice space at the bottom, place the filling ingredients on top of and next to each other.
  6. Slowly and gently roll over the bamboo mat end that is closest to you, and keep rolling while pulling back that same bamboo mat edge. Once you've started the roll, the roll shape should be maintained. After fully encircling the kimbap filling, give a couple of extra squeezes with your hands to firm up the roll.
  7. Now to slice it. Keep a paper towel soaked with some sesame oil nearby to wipe your knife, you will need to wipe it every so often to keep the knife from getting too sticky. Serve and enjoy.
Recipe Notes

Low cost.

Variants: Feel free to use any fillings you like.

Shortcut: Pickled Carrot and Radish.

Adapted from an internet recipe.

Vietnamese Sandwich (Banh Mi Cha Lua)
Vietnamese Sandwich (Banh Mi Cha Lua)
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In Vietnamese, banh mi means bread, so the translation would be sausage sandwich. What makes this unique is what is added to the sandwich such as the pickled carrot and radish. I made these on 21 Nov 2017, excellent flavor, I really like the addition of the pickled carrot and radish. Cha Lua is a fully cooked sausage that is refrigerated when you buy them, so they can be eaten as is right from the fridge. 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
Vietnamese Sandwich (Banh Mi Cha Lua)
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Rating: 5
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In Vietnamese, banh mi means bread, so the translation would be sausage sandwich. What makes this unique is what is added to the sandwich such as the pickled carrot and radish. I made these on 21 Nov 2017, excellent flavor, I really like the addition of the pickled carrot and radish. Cha Lua is a fully cooked sausage that is refrigerated when you buy them, so they can be eaten as is right from the fridge. 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
Additional Fillings if Desired
Servings: sandwich
Instructions
  1. I pan fried the sausage, this is optional, in a splash of olive oil and seasoned only with lemon pepper.
  2. Cooked just to brown them up a bit. These are fully cooked when you buy them.
  3. I used the shortcut to make the pickled carrot and radish.
  4. Split the baguette or roll, spread mayo on both pieces, layer on some Vietnamese sausage, then the cucumber, pickled carrot and radish, coriander leaves, spring onions, top with the other half of the bread, enjoy.
Recipe Notes

Low cost.

Variants: 1. Cook the sliced sausage in soy sauce and black pepper, then add to the roll. 2. Cook the sliced sausage with olive oil and lemon pepper.

Shortcut: Pickled Carrot and Radish.

Adapted from an internet recipe.