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.

Beurre Blanc Sauce
Beurre Blanc Sauce
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This is a French sauce that is mostly white wine, cream, and butter, sounds good and will be on my to make list when I get some white wine again.
Servings Prep Time
1 cup of sauce 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 cup of sauce 5 minutes
Cook Time
15 minutes
Beurre Blanc Sauce
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This is a French sauce that is mostly white wine, cream, and butter, sounds good and will be on my to make list when I get some white wine again.
Servings Prep Time
1 cup of sauce 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 cup of sauce 5 minutes
Cook Time
15 minutes
Ingredients
Servings: cup of sauce
Instructions
  1. For the butter, this is 2 sticks for the US people following this. Cut the butter in 1 tablespoon pieces and return to the fridge to keep cold.
  2. In a heavy 2 quart sauce pan, and the wine, vinegar, and shallot and bring to a boil over medium heat and reduce to 2 to 3 tablespoons, about 5 minutes.
  3. Whisk in the cream, salt, and white pepper and bring to a boil and hold that for 1 minute.
  4. Reduce heat to low, and add 2-3 tablespoons of butter and whisk constantly, until the butter is almost melted, then add a few more pieces of butter.
  5. Repeat until all the butter is incorporated into the sauce. Remove the pot from the heat often to let the mixture cool a bit and prevent the cream from breaking.
  6. When all the butter is mixed in, remove from heat and taste, adjust salt and pepper to your liking.
  7. Now pour the sauce through strainer to remove the shallot.
  8. Serve over fish or chicken.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Condensed Cream of Asparagus Soup
Condensed Cream of Asparagus Soup
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I have never seen this variety of condensed soup in Thailand, at least where I live, so here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Asparagus Soup.
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Condensed Cream of Asparagus Soup
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I have never seen this variety of condensed soup in Thailand, at least where I live, so here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Asparagus Soup.
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Ingredients
Servings: can
Instructions
  1. Place chopped and blanched asparagus and oil into a 2 quart microwave safe bowl. Cover and cook on HIGH for 4 minutes.
  2. Add remaining ingredients and whisk until smooth.
  3. Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished, if not thick or to your desired consistency, microwave for another minute and whisk again, continue until thickened.
Recipe Notes

Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for plus 1 can of water. One can equals 1 1/4 cups of water. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.

Used in Recipes Listed on this Site:
Crab Bisque.

Adapted from an internet recipe.

Condensed Cream of Onion Soup
Condensed Cream of Onion Soup
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This is a new one for me, I never heard of it, but seems to be a popular ingredient in many recipes. Here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Onion Soup.
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Condensed Cream of Onion Soup
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This is a new one for me, I never heard of it, but seems to be a popular ingredient in many recipes. Here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Onion Soup.
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Ingredients
Servings: can
Instructions
  1. Place diced onion and oil into a 2 quart microwave safe bowl. Cover and cook on HIGH for 4 minutes.
  2. Add remaining ingredients and whisk until smooth.
  3. Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished, if not thick or to your desired consistency, microwave for another minute and whisk again, continue until thickened.
Recipe Notes

Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for plus 1 can of water. One can equals 1 1/4 cups of water. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.

Adapted from an internet recipe.

Chinese Chicken Noodle Soup
Chinese Chicken Noodle Soup
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I like chicken noodle soup, and it is apparent that every culture has their own version. There is the Thai version, the US version, and now I have found the Chinese version, and this version is based on simplicity. I think we could learn a lot from the Chinese way of cooking. This is a modified version of the original recipe as I am going to state making the broth, and using dried Chinese egg noodles.
Servings Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Chinese Chicken Noodle Soup
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I like chicken noodle soup, and it is apparent that every culture has their own version. There is the Thai version, the US version, and now I have found the Chinese version, and this version is based on simplicity. I think we could learn a lot from the Chinese way of cooking. This is a modified version of the original recipe as I am going to state making the broth, and using dried Chinese egg noodles.
Servings Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. First thing you need to make is the broth, which will give you broth and the chicken meat needed for the recipe. In a pot, add the chicken legs, and 6 cups of water. Bring to a boil and cook for 15 to 20 minutes or until the legs are cooked through. During the cooking, skim off any scum on the surface. Now you just made broth and cooked the chicken legs.
  2. Remove the legs to a plate and strain the broth, retain 4 cups for use in this recipe. And retain the rest of the broth to use for cooking the noodles.
  3. Using two forks, shred the chicken meat and discard the skin, bones and cartridge (good treat for your dog).
  4. After retaining 4 cups of broth, add the rest to a pot, add the dry noodles, add water as needed to about 2 inches above the noodles and bring to a boil and cook until the noodles are tender.
  5. In another pot heat the 4 cups of broth to a simmer, season with salt and white pepper powder (white pepper powder is important, it is strong and imparts a great flavor, mix that in well).
  6. When at a simmer, add the noodles and the Bok Choi, when the Bok Choi is wilted, spoon about a cup of noodles into two bowls, top with the shredded chicken, pour in extra broth to cover the noodles.
  7. Serve.
Recipe Notes

Low cost.

This recipe for Chinese Chicken Noodle Soup is from China Sichuan Food.

Green Beans & Mushrooms
Green Beans & Mushrooms
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Rating: 5
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Perfect side dish and even got the thumbs up from my mother in law, and she does not give that out easily. Takes just a bit longer than most green bean recipes as you will need to steam some items and saute other items, but for the most part, you can do both at the same time. For those viewers not in Asia, a long bean is just a green bean but can be 1-3 feet long. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Green Beans & Mushrooms
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Votes: 1
Rating: 5
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Perfect side dish and even got the thumbs up from my mother in law, and she does not give that out easily. Takes just a bit longer than most green bean recipes as you will need to steam some items and saute other items, but for the most part, you can do both at the same time. For those viewers not in Asia, a long bean is just a green bean but can be 1-3 feet long. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Cut the carrots into 1 inch pieces, then cut each piece into strips about equal in diameter to the beans.
  2. Steam the long (green) beans for about 3-5 minutes until tender to the bite, depending on how crisp and tender you like the beans. Remove and set aside. (You can steam the carrots for about 1-2 minutes, then add the beans and steam together until crisp, which is what I did.)
  3. Steam the carrots for about 3-8 minutes, depending on the size and how crisp and tender you like carrots. Remove and set aside.
  4. Melt the butter in a large pan over medium heat, Saute the onion and garlic until the onion is translucent, add the mushrooms and cook until almost tender, cover and reduce heat to low and simmer for 2-3 minutes, stir in the carrots and green beans, salt, seasoned salt, and white pepper. Cover and cook for about 5 minutes, stirring occasionally to heat everything through. (Mushrooms I used was a 150 gram package of Shimeji mushrooms, chopped.)
  5. Serve as a side dish.
Recipe Notes

Low cost.

Shortcut: Seasoned Salt.

Variants: Substitute daikon for the carrot. Add 1 teaspoon of dried rosemary or thyme, or both.

Adapted from an internet recipe.

Seasoned Salt
Seasoned Salt
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This version contains less salt than commercially available seasoned salt.
Prep Time
5 minutes
Prep Time
5 minutes
Seasoned Salt
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This version contains less salt than commercially available seasoned salt.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Add all ingredients to a blender and mix on low for 5-10 seconds.
  2. Store in an airtight container.
Recipe Notes

Adapted from an internet recipe.

Chinese Steamed Egg (蒸水蛋)
Chinese Steamed Egg (蒸水蛋)
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Sounds good. This is traditional and common dish served all over China. Very simple ingredients. I will use my rice cooker to steam this but you can use any steaming method you like.
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Chinese Steamed Egg (蒸水蛋)
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Sounds good. This is traditional and common dish served all over China. Very simple ingredients. I will use my rice cooker to steam this but you can use any steaming method you like.
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 10 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Heat your steamer.
  2. Crack the eggs into a large bowl, lightly beat the eggs and slowly add in the warm water. Add the salt, pepper, and chicken stock powder and mix well.
  3. Strain the egg mixture into a heatproof bowl, cover with heatproof cling wrap or set a plat on the top.
  4. Place the dish in the steamer and reduce the heat to low, cover, and steam for 10 minutes or until set.
  5. While that is steaming, fry the minced garlic until golden brown, remove from pan along with the oil and set aside.
  6. Remove the dish from the steamer, garnish with the soy sauce, fried garlic, and spring onion, enjoy with rice on the side for a lunch or light dinner.
Recipe Notes

Low cost.

Variants: Add sliced or chopped mushrooms and or sliced spring onion.

Adapted from an internet recipe.

Homemade Vietnamese Sausage
Homemade Vietnamese Sausage
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This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor as well.
Servings
4-6 servings
Servings
4-6 servings
Homemade Vietnamese Sausage
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This is a recipe to make Cha Lua, or Vietnamese Sausage. so for viewers that may not have this product available, now you can make it. This recipe does require a food processor as well.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Place meat in food processor and add the fish sauce, salt, sugar, pepper, garlic and onion powders. Pulse until fully incorporated and is pasty in texture.
  2. Add the baking powder and flour to the warm water (do not prep this mixture until just before you are ready to add it to the meat mixture).
  3. Pour the wet mixture into the meat mixture, and process for 30 seconds. Place the meat mixture in a medium bowl, cover, and place in fridge for overnight.
  4. The next day, remove the meat from the fridge, and divide into two loaves.
  5. Wrap each loaf tightly with foil, repeat with another layer of foil. Twist the ends tightly and tie with kitchen string.
  6. Steam the loaves for 30-45 minutes.
  7. Remove the foil, slice, and enjoy. Mashed potatoes and gravy and a vegetable would be good sides.
Recipe Notes

For pork, this will run about 110 to 140 Baht/kilo for lean pork. For 1 1/4 kilo I will figure this as 175 Baht, for 4 servings, this is about $1.30 per serving.

Adapted from an internet recipe.

Condensed Cream of Celery Soup
Condensed Cream of Celery Soup
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Rating: 5
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This is a popular ingredient in many recipes but the ingredients on the store bought can is just down right horrific! Here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Celery Soup.
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Condensed Cream of Celery Soup
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Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a popular ingredient in many recipes but the ingredients on the store bought can is just down right horrific! Here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Celery Soup.
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Ingredients
Servings: can
Instructions
  1. Place chopped celery and oil into a 2 quart microwave safe bowl. Cover and cook on HIGH for 4 minutes.
  2. Add remaining ingredients and whisk until smooth.
  3. Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished, if not thick or to your desired consistency, microwave for another minute and whisk again, continue until thickened.
Recipe Notes

Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for plus 1 can of water. One can equals 1 1/4 cups of water. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.

Used in Recipes Listed on this Site:
Hamburger Potato Casserole,
No Peek Chicken, Made it,
6 Layer Slow Cooker Casserole, Made it,
Easiest Chicken Casserole.

Adapted from an internet recipe.