Mushroom Stir Fry
Mushroom Stir Fry
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A good stir fry needs at least 2 things, good fresh vegetables and a sauce. For this recipe, ingredients and even the types used are up to you, but the mushrooms are key here, and for this I am using fresh Straw and Oyster mushrooms and fresh vegetables. So with Mushroom Stir Fry, we are going to use mushroom sauce, soy sauce, and oyster sauce. The ingredients listed is exactly what I used for this dish, feel free to change the amounts as desired.
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Mushroom Stir Fry
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Votes: 1
Rating: 5
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A good stir fry needs at least 2 things, good fresh vegetables and a sauce. For this recipe, ingredients and even the types used are up to you, but the mushrooms are key here, and for this I am using fresh Straw and Oyster mushrooms and fresh vegetables. So with Mushroom Stir Fry, we are going to use mushroom sauce, soy sauce, and oyster sauce. The ingredients listed is exactly what I used for this dish, feel free to change the amounts as desired.
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Prep all the veggies and put them in bowls according to cook time needed. Sauces and peppers are also line up on the counter for ready use. First item to cook will be the carrots, then the peas and cauliflower, then lastly the mushrooms.
  2. Heat a non stick pan with a tablespoon or two of oil. When hot, add the carrot and stir fry for about 5 minutes or so until they are starting to soften. Then add the peas, cauliflower, a few dashes of soy sauce, mushroom sauce, and season with black and white pepper as desired. Stir fry for about 5 minutes or so. Add about 1/4 cup of water to help steam them and let them cook for a few more minutes, stirring often to soften them up.
  3. Add the mushrooms, and other dash or so of soy sauce, mushroom sauce, and season with black and white peppers as desired. Stir everything together to mix the sauces in and let the mushrooms cook down, stirring often, as they release water.
  4. When the mushrooms have cooked down and nearly all the water is cooked off, taste and adjust seasoning with a dash or so of oyster sauce and peppers as desired and mix together.
  5. Serve as a side with a meat dish or simple with rice.
Recipe Notes

Low cost.

Common Asian method for cooking vegetables, nothing new here.

Hachee with Chicken Hearts
Hachee with Chicken Hearts
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This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Hachee with Chicken Hearts
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This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. If using fresh egg noodles, soak them in hot water. If using dry egg noodles, cook those in a pot of boiling water until tender. Set aside. I used dry Japanese noodles and boiled them.
  2. Rinse the hearts and livers, trim the top of the hearts as desired. Place only the hearts in a pot and cover with about 1 inch of water. Bring to a boil then reduce heat to a gentle boil for 10 minutes, skim any foam off that forms on the top of the water. Here the hearts are in first, untrimmed as that is flavor in the fat, I trimmed them after they were removed from the broth.
  3. Three minutes after the hearts are simmering, add the liver, they take less time to cook. Here the hearts and livers are removed to drain, perfect broth on the right.
  4. At the 10 minute mark, remove the hearts and livers and drain, set the pot of broth to the side. Cut each heart and liver in half.
  5. While the hearts and livers are cooking, add the onion, garlic, and candle nuts (if using) to a mortar and pound with a pestle to form a paste.
  6. In another pot, add the onion mixture from the mortar, saute until a light yellow color, then add the hearts and livers, broth you made, and the coconut milk. Season with a teaspoon of pepper and salt to taste. Simmer until meat is heated through and is piping hot, about 5-7 minutes. I added some chopped spring onion and cilantro as well.
  7. To serve, place some drained egg noodles in bowl, ladle on the meat and broth, garnish with chopped spring onion and or cilantro. Steamed bok choy would also be a good addition to add as well when serving. Enjoy.
Recipe Notes

Chicken liver will cost about 55 Baht/500 grams and hearts will cost about 35 Baht/500 grams. For 4 servings, this is about 66 cents per serving.

Variants: 1. This can be prepared with just hearts, just livers, or a mix of both. 2. A blender can be used in place of a mortar and pestle. 3. Add some chopped spring onion, and or cilantro to the pot after adding the coconut milk. 4. Just saute the onion and garlic, that worked well for me.

This recipe for Hachee with Chicken Hearts is from Pisang Susu.
Netherlands.

Paul Prudhomme’s Blackened Steak Seasoning
Paul Prudhomme's Blackened Fish Seasoning
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This is a copycat recipe for a popular seasoning mix in the US.
Prep Time
5 minutes
Prep Time
5 minutes
Paul Prudhomme's Blackened Fish Seasoning
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This is a copycat recipe for a popular seasoning mix in the US.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix together the first 8 ingredients in a small bowl.
  2. Place the last 3 ingredients (thyme, oregano, and fennel seeds) in a mortar and use a pestle to lightly crush and release the oils, do not use a food processor. Add this to the bowl and mix with the other ingredients.
  3. Use as a rub on steaks prior to grilling.
Recipe Notes

Low cost.

Inspired by good friend, Drew Padilla.
United States.

Paul Prudhomme’s Blackened Fish Seasoning
Paul Prudhomme's Blackened Fish Seasoning
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This is a copycat recipe for a popular seasoning mix in the US.
Prep Time
5 minutes
Prep Time
5 minutes
Paul Prudhomme's Blackened Fish Seasoning
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This is a copycat recipe for a popular seasoning mix in the US.
Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix everything together in a small bowl, store in an airtight container, use as a rub on salmon, tilapia, etc. prior to cooking.
Recipe Notes

Low cost.

Inspired by good friend, Drew Padilla.
United States.

Pork Liver Soup
Pork Liver Soup
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This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Pork Liver Soup
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This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Ingredients
For the Marinade
Servings: servings
Instructions
  1. Mix together the Marinade ingredients, place the slice liver in a shallow bowl, pour the marinade in and mix together with the liver, let marinate for 20 minutes.
  2. While the liver is marinating, prep the spinach. Squeeze or any water from the spinach. If in leaf form, frozen in balls, chop those. Set aside.
  3. Also while the liver is marinating, heat a small pot of water, when boiling, add the noodles and cook until tender, about 5-10 minutes, drain, and set aside the noodles.
  4. When the liver is marinated, now heat the 4 cups of water in a medium pot, when boiling, add the ginger and remove the liver from the marinade and add to the pot as well. Boil for 30 seconds then remove cover and remove the pot from the heat and let set for 15 minutes.
  5. At the 15 minute mark, place the pot back on a burner and set to high heat, add the noodles and spinach, just before boiling, remove from heat and cover for 2 more minutes to heat the noodles and spinach through.
  6. Serve.
Recipe Notes

Figure about 40 Baht for the liver. For 2 servings, this is about 60 cents per serving.

Adapted from an internet recipe.

Sardine & Tomato Sandwich
Sardine & Tomato Sandwich
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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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Votes: 2
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.

Steamed Pork Patty with Salted Duck Egg
Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Ingredients
For the Marinade
Use this if using a hard boiled salted egg
Servings: servings
Instructions
  1. Mix the pork with all the marinade ingredients except the duck egg, water, and corn starch, stir the pork vigorously in one direction only. It is recommended to use a sturdy pair of chopsticks to do this. Then add the corn starch and mix that in well, stirring in the same direction as before.
  2. Slowly add enough room temperature water while stirring, yep, you guessed it, in the same direction as before. until the pork is light and fluffy. Let mixture marinate for 10 minutes or so.
  3. Heat up your steamer to boiling. Pat the pork mixture into a serving dish or plate that will fit in your steamer, you want the mixture to be about 3/4 of an inch thick.
  4. If using the raw salted egg, crack the egg over the pork patty putting the yolk in the center. Using a pair of plate lifters, carefully place the plate or dish into the steamer, cover and steam for 18 minutes. Remove from the steamer.
  5. If using a hard boiled salted egg, just place the dish or plate into the steamer without any egg on top, cover and steam for 18 minutes. While the patty is steaming, mix together the diced egg, tomatoes, and onion in a small bowl. When the patty is cooked and removed from the steamer, spoon the egg mixture over the top of the patty.
  6. Typically how this type of dish is served, the plate or dish with the patty is simply placed in the center of the table, the diners each have a plate of rice, and people just scoop up what they would like.
Recipe Notes

For the salted duck egg, these sell for 13 Baht each. The pork would be about 35 Baht/250 grams. For 3 servings, this is about 47 cents per serving.

Adapted from several internet recipes.

Lebanese 7-Spices
Lebanese 7-Spices
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A common spice mix used in Lebanese cooking, and is very easy to prepare this yourself as you probably have everything on hand for this.
Lebanese 7-Spices
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A common spice mix used in Lebanese cooking, and is very easy to prepare this yourself as you probably have everything on hand for this.
Instructions
  1. Mix all the spices together in equal quantities and store in an air tight container.
Recipe Notes

Adapted from an internet recipe.

ABC Soup
ABC Soup
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This is a simple Chinese soup recommended by a good Singaporean friend, and surprisingly, this is also a Thai soup as well.
Servings Prep Time
4 servings 10 minutes
Cook Time
2 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2 hours
ABC Soup
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This is a simple Chinese soup recommended by a good Singaporean friend, and surprisingly, this is also a Thai soup as well.
Servings Prep Time
4 servings 10 minutes
Cook Time
2 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Ribs come in a strip as shown, cut between each bone, rinse and place ribs in a pot.
  2. Cut your vegetables up and place in the same pot, add water to cover by about 2 inches. Bring to a boil then reduce to a low simmer. Simmer for about 1 1/2 to 2 hours. Alternately, put everything in a slow cooker and set on High setting for about 3-4 hours. Skim off any foam occasionally. Season with salt to taste, serve as is with a bowl of rice on the side, or serve as a side to a meal.
Recipe Notes

Pork ribs will cost about 80 Baht/500 grams. For 4 servings, this is about 59 cents per serving.

Variant: change the ribs to chicken legs and you have Thai Chicken soup, it is really that easy.

Recipe inspired by & photo provided courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.

Whitefish in Tomato Sauce
Whitefish in Tomato Sauce
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This is excellent, served over pasta it is basically fish pasta, excellent flavor. I made this on 27 Nov 2016 and even my Thai wife gave this two thumbs up. The original recipe called for baking this, this is easily done in a skillet on the stove top and is how this is written now. Pangasius or any whitefish can be used. Recipe modified by my findings. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Whitefish in Tomato Sauce
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Votes: 1
Rating: 5
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This is excellent, served over pasta it is basically fish pasta, excellent flavor. I made this on 27 Nov 2016 and even my Thai wife gave this two thumbs up. The original recipe called for baking this, this is easily done in a skillet on the stove top and is how this is written now. Pangasius or any whitefish can be used. Recipe modified by my findings. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the fillet pieces to a large bowl, season to your liking with the salt, black pepper, white pepper, paprika, and nutmeg. Set aside.
  2. In a small pot, heat a splash of olive oil and add the onion and garlic and cook until translucent, then add the chopped tomatoes and tomato sauce and some fresh basil. Cook until the sauce to soften the tomatoes. Remove from heat and set aside.
  3. Take the fish pieces and roll them in some flour to coat them all, add these to a large skillet heated to medium low with a splash of olive oil and brown both sides until the fish is just cooked through. Fish was cooked in 3 batches.
  4. When the fish is done, reduce heat to a low simmer and pour in the tomato sauce and mix the fish pieces gently into the sauce, simmer to heat through. This is after all the fish had been returned to the pan and the sauce just pour over them.
  5. Garnish fresh chopped basil if desired and serve over pasta of your choice or with potatoes and butter on the side.
Recipe Notes

Pangasius fillets will cost about 112 Baht/kilo. For 4 servings, this is about 82 cents per serving.

Shortcut: Tomato Sauce.

Adapted from an internet recipe.