Kow Piek Sen (ເຂົ້າ ປຽກ)

Kow Piek Sen (ເຂົ້າ ປຽກ)
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Kow Piek Sen (ເຂົ້າ ປຽກ)
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
For Seasonings
For Garnish
Servings: servings
Instructions
  1. You can go with a whole chicken (in Asia, remove the head and feet first), in the US, remove the giblet pack, save those for a snack later. Now you can boil the chicken whole, or you can cut it into the standard pieces or I will just go with two breasts and two quarters (separated), no need for the wings or back.
  2. In a large pot, add the water, onion, lemongrass, and salt and bring to a boil.
  3. Once boiling, carefully lower in the chicken, using pieces would be much easier than a whole chicken. Return to a gentle boil and cook the chicken through (you are making the broth).
  4. While the chicken is cooking, open and drain the drain the eggs if using canned, or hard boil them if using fresh, shortcut for hard boiled is Recipe Notes. Prep the pork balls by simply slicing each in half. And then measure out the dry macaroni.
  5. When the chicken is fully cooked, carefully remove the chicken and the lemongrass bundle from the pot. Then add the dry macaroni and let that cook.
  6. While the macaroni is cooking, use two forks and shred the chicken, removing skin, bones, and any gristle, good snack for your dog 😉
  7. When the macaroni is tender, add the chicken, eggs, and pork balls to the pot. reduce heat to a simmer and use the Seasonings as listed to taste. Let this cook to heat everything through.
  8. Ladle soup into bowls and use the Garnishes listed as you desire and to taste. Serve.
Recipe Notes

I will price this when I gather up all the ingredients. I will say Low cost for now.

Shortcut: Perfect Hard Boiled Quail Eggs.

Variants: 1. Use 1-2 Cornish game hens in place of chicken. 2. Omit the eggs or the pork balls, or both.

Recipe inspired by good friend, Khanthary Singnhoth, and her recipe is here.
United States.

Easy Taco Pie

Easy Taco Pie
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This comes from a friend and sounds very good, certainly on my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Easy Taco Pie
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This comes from a friend and sounds very good, certainly on my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Optional Toppings
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F) and grease glass pie dish with butter and set aside.
  2. Heat a large non stick pan and brown the beef until no longer any pink is visible. Break up the beef as it cooks with the spatula.
  3. Add the taco seasoning and water and reduce heat, cook for a few minutes to reduce the liquid and makes a thick sauce.
  4. Add the beef to the prepared pie dish and spread to make an even layer.
  5. In a mixing bowl, add the eggs, cream, garlic, salt, and pepper, mix together then pour over the beef.
  6. Top with the cheese.
  7. Bake for 30 minutes or until the egg is set and the cheese starting to brown. Let rest for 5 minutes before slicing.
  8. Serve with toppings of sour cream, chopped tomatoes, chopped avocado, or toppings of your choice. Enjoy.
Recipe Notes

Figure about 125 Baht for the beef and about 90 Baht for the cheese. For 6 servings, this is about $1.05 per serving.

Shortcuts: Taco Seasoning Mix, Sour Cream.

Variant: 1. Use ground pork in place of beef.

Recipe provided by good friend, Patty J. Fike, and the original recipe is here.
United States.

Fresh Long Beans (Pressure Cooker)

Fresh Long Beans (Pressure Cooker)
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When I say long beans, I mean green beans, taste the same, can be a bit tougher, and can be 1 to 3 feet long. Highly recommended by a good friend to cook these in a pressure cooker for some amazing beans! On my to cook list and soon! Follow all safety requirements for your pressure cooker.
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Fresh Long Beans (Pressure Cooker)
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When I say long beans, I mean green beans, taste the same, can be a bit tougher, and can be 1 to 3 feet long. Highly recommended by a good friend to cook these in a pressure cooker for some amazing beans! On my to cook list and soon! Follow all safety requirements for your pressure cooker.
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Place everything into your slow cooker and give it a stir to mix everything up.
  2. Place on and lock the lid, heat over high heat to bring cooker up to pressure, then reduce heat to maintain full pressure. Once at full pressure and the jiggler is making noise and moving, start counting for 3 to 4 minutes (even 5 minutes if you like really soft green beans).
  3. When the time is up, turn off and move the cooker to an unused burner to cool for a natural release of pressure, about 10-15 minutes.
  4. When it is safe with your pressure indicating zero pressure, remove the lid, drain the beans, put beans in a serving bowl, serve as a side dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Philly Cheese Steak Sloppy Joes

Philly Cheese Steak Sloppy Joes
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These sound excellent! On my to cook list. I will verify prep and cook times when I prepare this.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Philly Cheese Steak Sloppy Joes
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These sound excellent! On my to cook list. I will verify prep and cook times when I prepare this.
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. In a large non stick pan on medium heat, brown the ground beef until almost cooked through, chopping it up with the spatula as it cooks. Drain off the fat.
  2. Add the onion, peppers, and garlic and cook until the onions and pepper is softened.
  3. Add the Worcestershire, beef broth, and sprinkle in the flour and stir. Cook to thicken the mixture.
  4. When thickened, stir in your favorite cheese.
  5. Serve on toasted rolls or bread of your choice.
Recipe Notes

Figure about 250 Baht for the beef. When I get some Provolone again I will be able to price this per serving. For now I will say fair cost.

Recipe provided by good friend, Rose Marie, and the original recipe is here.
United States.

Slow Cooker Peanut Clusters

Slow Cooker Peanut Clusters
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Been a long time since I had peanut clusters, I need to change that. Makro in the city has a large baking supply section so I am making a list to pick up these ingredients. On my to make list.
Servings Prep Time
144 1 Tbsp candies 5 minutes
Cook Time
2 hours
Servings Prep Time
144 1 Tbsp candies 5 minutes
Cook Time
2 hours
Slow Cooker Peanut Clusters
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Been a long time since I had peanut clusters, I need to change that. Makro in the city has a large baking supply section so I am making a list to pick up these ingredients. On my to make list.
Servings Prep Time
144 1 Tbsp candies 5 minutes
Cook Time
2 hours
Servings Prep Time
144 1 Tbsp candies 5 minutes
Cook Time
2 hours
Ingredients
Servings: 1 Tbsp candies
Instructions
  1. Layer the ingredients in your slow in the order listed, except the sprinkles. Set the cooker to Low setting and cover, cook for 1 hour with no stirring.
  2. After the first hour, give the mixture a good stir to combine everything. Continue to cook on Low for another hour, giving a quick stir about every 15 to 20 minutes.
  3. Roll out a big sheet of parchment paper on your counter. At the end of the 2 hour mark, turn the cooker off and give the mixture another good stir.
  4. Use a 1 tablespoon scoop, like a small ice cream scoop and scoop out the mixture placing each scoop onto the parchment, allow some space between each cluster.
  5. Sprinkle with candy sprinkles if desired. Allow to cool completely. Enjoy.
Recipe Notes

I will price this once I obtain all the ingredients, for now I will say low cost.

Adapted from an internet recipe.

C. W. Steamed Shrimp

C. W. Steamed Shrimp
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This comes from a good friend, and sounds excellent! I can imagine the taste of the shrimp. On my to cook list. Remember the most important part is just pink shrimp, if over cooked result is tough shrimp, important if using large shrimp. I will list steps for fresh and frozen shrimp.
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
C. W. Steamed Shrimp
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This comes from a good friend, and sounds excellent! I can imagine the taste of the shrimp. On my to cook list. Remember the most important part is just pink shrimp, if over cooked result is tough shrimp, important if using large shrimp. I will list steps for fresh and frozen shrimp.
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Servings Prep Time
3 hungry people 10 minutes
Cook Time
10-18 minutes
Ingredients
Servings: hungry people
Instructions
  1. In a large steamer pot, add all of the ingredients as stated and mix together. Place a steamer rack or basket over the liquid.
  2. Add the shrimp to the steamer basket in layers, sprinkling with Old Bay and black pepper between the layers.
  3. Cover the steamer pot and bring to a boil.
For Frozen Shrimp
  1. Once the liquid is boiling, set a timer, 15 to 18 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the basket once in a while. Larger shrimp will be more time.
For Fresh Shrimp
  1. Once the liquid is boiling, set a timer, 10 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the bask once in a while. Larger shrimp will be more time.
When the Shrimp are Done
  1. Dump the shrimp to a large tray, serve with cocktail sauce, tartar sauce, an adult beverage (for adults), and enjoy!
Recipe Notes

I will price this when I get shrimp again. I will say fair cost for now.

Recipe provided by good friend, C. W. Elliot, and the original recipe is here.
United States.

Cinnamon Roll Bread

Cinnamon Roll Bread
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Sounds very good, and is a no yeast recipe. On my to cook list.
Servings
1 loaf
Servings
1 loaf
Cinnamon Roll Bread
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Sounds very good, and is a no yeast recipe. On my to cook list.
Servings
1 loaf
Servings
1 loaf
Ingredients
For the Bread
For the Topping
For the Glaze
Servings: loaf
Instructions
  1. Preheat your oven to 180 C (350 C) and lightly butter a bread pan.
  2. In a large mixing bowl, mix together the Bread dry ingredients. In a small bowl, mix together the Bread wet ingredients.
  3. Pour the wet into the dry and mix with a heavy spoon, no need for an electric mixer, easily done with a spoon.
  4. Pour the batter into the prepared bread pan.
  5. In a small bowl, mix together the Topping ingredients. Use a spoon to sprinkle the mixture over the bread batter.
  6. Use a knife to make swirls through the batter to mix it in, about 1/3 deep into the batter.
  7. Bake for 45 to 50 minutes, use the toothpick method to check for done. Insert a toothpick in the center and when it comes out clean, the bread is done.
  8. When the bread is done, remove from the oven, let cool for 15 minutes, then roll out of the pan to a rack to cool completely.
  9. While the bread is cooling, make the glaze using the powdered sugar and adding just a teaspoon of milk at a time to obtain the consistency you prefer.
  10. When the bread is completely cooled, pour the glaze over the top.
  11. Slice, serve, and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Peanut Butter Cookies II

Peanut Butter Cookies II
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This is a no flour and a 3 ingredient recipe. I am going to make these real soon.
Servings Prep Time
18-20 cookies 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
18-20 cookies 5 minutes
Cook Time
10-12 minutes
Peanut Butter Cookies II
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This is a no flour and a 3 ingredient recipe. I am going to make these real soon.
Servings Prep Time
18-20 cookies 5 minutes
Cook Time
10-12 minutes
Servings Prep Time
18-20 cookies 5 minutes
Cook Time
10-12 minutes
Ingredients
  • 1 cup peanut butter honey roasted if you have that
  • 1 cup sugar or 1/2 cup sugar + 1/2 cup brown sugar packed
  • 1 egg chicken or duck
Servings: cookies
Instructions
  1. Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper.
  2. In a mixing bowl, mix together everything until well combined. Place a few tablespoons of additional sugar in a separate small bowl.
  3. Drop by tablespoons onto the parchment. Dip a fork into the bowl with the sugar and press each cookie down, dipping the fork in the sugar for each cookie.
  4. Bake for 10-12 minutes, aim is just until golden brown around the edges. Remove from the oven and let the sheet cool for 5 minutes, then remove the cookies to a rack to cool.
  5. Enjoy.
Recipe Notes

Low cost.

Variants: 1. Mix in chocolate chips. 2. To make peanut blossoms, place a Hershey's kiss on top of each cookie right when they come out of the oven.

Adapted from an internet recipe.

Beef Taco Salad Pizza

Beef Taco Salad Pizza
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Sounds great. Tortillas are used as the crust. On my to cook list for sure. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
1 12 inch pizza 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 12 inch pizza 10 minutes
Cook Time
7-10 minutes
Beef Taco Salad Pizza
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Sounds great. Tortillas are used as the crust. On my to cook list for sure. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
1 12 inch pizza 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 12 inch pizza 10 minutes
Cook Time
7-10 minutes
Ingredients
Servings: 12 inch pizza
Instructions
  1. Preheat your oven to 200 C (400 F). Oil a baking sheet with 1/2 tablespoon of olive olive oil or just lay a piece of parchment paper on the baking sheet.
  2. Heat a non stick pan on medium heat and add a splash of oil, when hot, add the ground beef, when cooked through, add the taco seasoning, and season with salt and pepper to taste. When cooked, drain oil.
  3. Place the tortilla on the baking sheet, sprinkle with 1/2 cut of cheese, top with beef, then top with another 1/2 cup cheese. Bake until the cheese is melted, about 7 to 8 minutes.
  4. Remove and sprinkle on remaining cheese, lettuce, tomatoes, and sour cream. Top with avocado if desired.
  5. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pinto Bean & Ground Beef Stew (Pressure Cooker)

Pinto Bean & Ground Beef Stew (Pressure Cooker)
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I found this recipe yesterday, had everything on hand, tested out by the family, this is overwhelmingly tasty!!! This is for a stove top pressure cooker. Counting on the natural pressure release, you can have this on the table is under an hour. You can cook the beef and other prep while the pressure cooker is doing its thing. Follow all safety precautions for your model of pressure.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Pinto Bean & Ground Beef Stew (Pressure Cooker)
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Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I found this recipe yesterday, had everything on hand, tested out by the family, this is overwhelmingly tasty!!! This is for a stove top pressure cooker. Counting on the natural pressure release, you can have this on the table is under an hour. You can cook the beef and other prep while the pressure cooker is doing its thing. Follow all safety precautions for your model of pressure.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the rinsed and sorted beans to your pressure cooker, add the 4 cups of water, and 1 tablespoon of cooking oil, the oil is to prevent the beans from foaming. Depending on your size of pressure cooker, do not fill more than halfway.
  2. Place the lid on the cooker and lock closed. Place on high heat until the pressure cooker comes to full pressure, meaning the jiggler is moving and making some noise, this is when you start timing. Turn the heat to low but maintain full pressure. Time the beans for 22 to 27 minutes depending on if like them firm or softer. (I time for 25 minutes.)
  3. While the beans are cooking, heat a non stick skillet and cook the ground beef until cooked through, drain the beef well and set aside. Photo shows the beef cooking while the pressure cooker is working on the beans.
  4. Same pan, heat a splash of oil and cook the onion until starting to turn brown, then add the garlic and cook for another 2 minutes,
  5. Then add the oregano, cumin, and dried cilantro and cook for about 2 minutes more. Set aside.
  6. I added a variant, I used a handful of Shiitake mushrooms, photo shows before I removed the stems and chopped them.
  7. Saute the chopped mushrooms until starting to brown up. Set aside.
  8. After the time is up on the pressure cooker, turn off the heat and move to another unused burned. Allow the cooker to release pressure normally, about 10-15 minutes.
  9. When the pressure is fully released, open and ladle out 1 cup of liquid, set that liquid aside, drain the beans in a colander and rinse well and return the beans and the 1 cup of liquid from the beans, tomato paste, and diced tomatoes with liquid, the cooked beef, onion mixture, and mushrooms if using, to the cooker.
  10. Close and lock the pressure cooker lid and bring to high pressure and cook for 3 minutes. Remove from heat and let pressure release naturally, about 10-15 minutes.
  11. When it is safe to open, remove the lid and stir in the spring onion and most, not all, of the fresh cilantro, and lime juice. Return to heat without the cover and simmer for about 5 minutes.
  12. Serve and sprinkle the remaining cilantro on each bowl for garnish.
Recipe Notes

The beef will cost about 120 Baht for 500 grams. For 6 servings, this is about 88 cents per serving.

Variants: 1. Saute a handful of chopped mushrooms and add to the cooker after adding the beef and onion. 2. Use mushroom stock instead of chicken stock. 3. Replace the cilantro with chopped celery tops or parsley.

This recipe for Pressure Cooker Pinto Bean & Ground Beef Stew is courtesy of Kalyn's Kitchen.