Thai Sweet Sausage
Thai Sweet Sausage
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This is the Thai version of Chinese Sausage. This is a mildly sweet, air dried sausage, and is not cured, and needs to be fully cooked before eating. Two ways to dry this will be explained.
Thai Sweet Sausage
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This is the Thai version of Chinese Sausage. This is a mildly sweet, air dried sausage, and is not cured, and needs to be fully cooked before eating. Two ways to dry this will be explained.
Ingredients
Servings:
Instructions
  1. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  2. Add everything to a mixing bowl, except the sausage casings, mix together well using your hands. Cover and place in the fridge for 1 hour.
  3. Prepare your casings and using your preferred method, stuff the casings. Tie into about 6 to 8 inch links.
For Air Drying
  1. Wrap the sausage in parchment paper and leave in the hot sun for 3 days to dry out (like on a window ledge, but out of reach of cats or dogs.) When dried out and firm, store in a sealed bag in the fridge.
For Oven Drying
  1. Place the sausage on a parchment paper lined baking sheet and place in a 80 C (175 F) oven for 3-4 hours or until the sausage is firm. When dried out and firm, store in a sealed bag in the fridge.
To Cook
  1. The sausage will be quite firm. If to your going to use is a stir fry, best to steam the sausage for about 5-10 minutes to soften it up.
  2. You can also just place on rice in your rice cooker and cook the rice as normal, this will lightly flavor the rice and cooks the sausage through for a light meal.
Recipe Notes

Low cost.

 This recipe for Thai Sweet Sausage is adapted from Appon's Thai Food.

Northern Thai Sausage (Sai Oua) II
Northern Thai Sausage (Sai Oua) II
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As the name implies, this is a Thai sausage from Northern Thailand, the Chiang Mai region. I have enjoyed this many times, and have made it using a spice packet which is very easy, but for those wishing to do this without the packet, here you go. This version uses common ingredients. You will need casings and string.
Northern Thai Sausage (Sai Oua) II
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As the name implies, this is a Thai sausage from Northern Thailand, the Chiang Mai region. I have enjoyed this many times, and have made it using a spice packet which is very easy, but for those wishing to do this without the packet, here you go. This version uses common ingredients. You will need casings and string.
Ingredients
Servings:
Instructions
  1. For the pork, ground pork from the store is ok to use. For a fattier pork mix, grind your own using pork belly or a mix of pork belly and pork shoulder. A fattier pork mix is perfect for this sausage.
  2. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  3. Add the galangal, lemongrass, garlic, coriander roots, and lime leaves to a blender, and finely chop. You are not looking to make a paste, just chip fine. If using a mortar and pestle, grind with the pestle until mixed, again, no need for a paste.
  4. Place the ground pork, chili paste, and the blender or mortar contents in a large mixing bowl and using your hands, mix completely.
  5. Stuff the casings as you prefer. Tie into about 8 inch links.
  6. Grill or bake until cooked through.
  7. Slice, serve with fresh cucumber, cabbage, or lettuce.
Recipe Notes

Low cost.

This recipe for Red Curried Sausage is adapted from Appon's Thai Food.

Isaan Sausage (Sai Krok) II
Isaan Sausage (Sai Krok) II
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This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. You can ferment this at room temp for 2-3 days or if you are not comfortable doing that, you can store in the fridge for 2-3 days. Fermentation is not necessary to do, feel free to simple prepare these and grill and there is a few ways to do that as well. This version uses common ingredients. You will need casings and string.
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Isaan Sausage (Sai Krok) II
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This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. You can ferment this at room temp for 2-3 days or if you are not comfortable doing that, you can store in the fridge for 2-3 days. Fermentation is not necessary to do, feel free to simple prepare these and grill and there is a few ways to do that as well. This version uses common ingredients. You will need casings and string.
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Servings Prep Time
6-8 servings 20 minutes
Passive Time
2-3 days
Ingredients
Servings: servings
Instructions
  1. For the pork, you can use ground pork, but if you are grinding yourself, pork shoulder, or preferred would be pork belly minus the skin. Use the wagon plate (coarse plate) for a nice mince.
  2. If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
  3. Peel the garlic and mince well.
  4. Add the ground pork, minced garlic, rice, salt, and pepper to a large mixing bowl. Using your hands, get in there and mix well.
  5. Using the method of your choice, stuff the sausage casings. Once stuffed, use sting tie off the sausage into 1 1/2 inch links. Do not twist the links, just use the string and tie, tightly.
  6. Once everything is tied tightly, you can either cook now, or leave to ferment for a few days. The fermentation happens with the salt and rice.
  7. To ferment, use the fridge, there is less chance of spoilage of the pork. Place the sausage in a large bowl and cover with plastic wrap, place in the fridge for 2-3 days.
  8. The fermenting is not really needed, you can prepare the sausage and grill the same day, no harm.
  9. You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
To Cook on a Charcoal Grill
  1. After you have lit your charcoal, and get a nice bed of coals, cover the grill with foil, place the sausage on the foil and cook until cooked through and juices run clear.
To Cook in an Oven
  1. Preheat your oven to 180 C (350 F). Line a baking sheet with foil.
  2. Steam the sausages in a steamer until nearly cooked through. Use any steaming method you prefer.
  3. Place the sausage on the baking sheet and bake for 10 minutes or until nicely browned, then turn them over and bake for another 5 minutes or until nicely browned all over.
  4. Remove to a plate and cut them apart where the strings are tied (remove the bits of string as well).
  5. Serve with fresh sliced cucumber, celery, lettuce or cabbage, and chilies. Enjoy.
Recipe Notes

Ground pork will cost about 85 Baht/800 grams. For 6 servings, this is about 45 cents per serving.

Adapted from an internet recipe.

Pork Chops (Pressure Cooker)
Pork Chops (Pressure Cooker)
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This is a base recipe for tender pork chops using your pressure cooker. The time stated for at pressure is based on a stove top pressure cooker, if using an electric, add a minute or two to the time due to electric pressure cookers operate at a lower pressure. Follow you pressure cooker safety instructions at all times.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Pork Chops (Pressure Cooker)
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This is a base recipe for tender pork chops using your pressure cooker. The time stated for at pressure is based on a stove top pressure cooker, if using an electric, add a minute or two to the time due to electric pressure cookers operate at a lower pressure. Follow you pressure cooker safety instructions at all times.
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Add the butter to your pressure cooker, keeping lid off for this part, and heat. when melted, add two pork chops to the cooker and season with salt and pepper as desired and brown the chops for about 2 minutes. (I was snap happy with the camera and took the photo before the salt and pepper.)
  2. Turn the chops over and brown the other side, season with salt and pepper as desired. Remove to a bowl and add more butter if needed. repeat with the two remaining chops.
  3. Add the vegetable stock and the first two chops to the cooker, place the lid on, add the weight (the jiggler) and turn heat to high. When the jiggler starts to vent pressure and starts moving, set your timer for 10 minutes and reduce heat to low or medium to keep the jiggler moving and venting pressure.
  4. When 10 minutes have passed, turn off heat and move the cooker to an unused burn and allow the cooker to release pressure naturally.
  5. When you have indication that the pressure cooker had no pressure inside, open the pressure cooker.
  6. Ready to plate. While the pressure cooking is working, or cooling down, make your side dishes. The 3 pots on the counter, left to right, chicken gravy, daikon, and mashed potatoes, which I cooked the potatoes in the pressure cooker right before making the chops, and mashed while the cooker was working.
  7. Served.
Recipe Notes

And like an idiot, I forget to get the price on the pork chops at Tesco, will update this once I go back up to the city.

Adapted from an internet recipe.

Ginger Minced Pork Rice Bowl
Ginger Minced Pork Rice Bowl
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This is a simple but flavorful sounding Chinese dish. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ginger Minced Pork Rice Bowl
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This is a simple but flavorful sounding Chinese dish. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Make the seasoning sauce in a small bowl, mix together the sugar, rice wine, and soy sauce. Set aside.
  2. Heat the oil in a non stick pan on medium to medium high heat, when hot, add the pork and ginger. Cook, breaking up the meat with your spatula until nicely browned, 3-5 minutes.
  3. Mix in the seasoning sauce until well mixed in, simmer for 2-3 minutes.
  4. Mix in the sesame oil, seeds, and spring onion (reserving a small amount for garnish), continue to simmer for about 30 seconds to a minute then remove from heat.
  5. To serve, place 1 cup of rice in each bowl, top each bowl with 1/4 of of the ginger pork. Sprinkle the top with some chopped spring onion, enjoy.
Recipe Notes

Low cost.

Inspired by the recipe Ginger Minced Pork Rice Bowl from Spice the Plate.

Asadong Pork Giniling with Quail Eggs & Mushrooms
Asadong Pork Giniling with Quail Eggs & Mushrooms
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This is a Filipino dish and struck my interest as a main dish with the use of ground pork. Sounds delicious and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Asadong Pork Giniling with Quail Eggs & Mushrooms
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This is a Filipino dish and struck my interest as a main dish with the use of ground pork. Sounds delicious and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. If using
  2. In a wok or large non stick pan, heat a splash of oil, when hot, add the garlic and onion. Saute until the onion is soft.
  3. Add the pork, chopping up and turn with your spatula and cook until no longer pink and browned a bit, it gets cooked more later.
  4. Add the mushrooms, sauces, star anise, stock, and sugar, mix and bring to a boil, then reduce to a simmer. Add cover and simmer for 15 minutes.
  5. Stir in the cornstarch slurry and the eggs, simmer until the sauce thickens as you desire. Season with salt and pepper as desired.
  6. When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
  7. Serve with a side of fresh cooked rice.
Recipe Notes

Ground pork at Tesco will cost about 50 Baht/500 grams, if you want to control the fat, grind your own but that will affect the price. For 3 servings (not including the eggs as there is a large shift from the price from local vendor to Tesco, for 3 servings, this is about 52 cents per serving, slightly more with the eggs, but well under $1, always go with a local vendor.

Shortcut: Perfect Hard Boiled Quail Eggs.

This recipe for Asadong Pork Giniling with Quail Egg and Mushroom is courtesy of Ang Sarap.

Caramelized Pork & Quail Eggs
Caramelized Pork & Quail Eggs
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This recipe is Khmer Krom in origin, and the Khmer Krom are ethnic Khmer living in Vietnam, and this sounds absolutely delicious. For those in the US if you do not have fresh quail eggs available to you, you can certainly use the canned eggs found in most Asian markets (they are also already cooked and peeled). The procedure to hard boil fresh quail eggs is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Caramelized Pork & Quail Eggs
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This recipe is Khmer Krom in origin, and the Khmer Krom are ethnic Khmer living in Vietnam, and this sounds absolutely delicious. For those in the US if you do not have fresh quail eggs available to you, you can certainly use the canned eggs found in most Asian markets (they are also already cooked and peeled). The procedure to hard boil fresh quail eggs is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Have your quail eggs prepared and set aside. If using canned eggs, just drain, rinse, and set aside.
  2. In a large pot, add the 1 tablespoon of water and the 1 tablespoon of sugar, turn on the heat to medium and whisk the water and sugar until the sugar turns a dark brown in color.
  3. Carefully pour in the 3 cups of water and stir well then add the garlic, fish sauce, the 2 tablespoons of sugar, salt, and coconut juice, and stir to mix well.
  4. Add the pork, eggs, and simmer until the pork is tender, stirring occasionally. This can be 45 minutes to well over an hour.
  5. When the pork is nice and tender, stir in the black pepper, ladle into bowls and garnish with spring onion. Serve with rice on the side.
Recipe Notes

The pork shoulder will cost about 75 Baht/750 grams. The quail eggs if bought at Tesco will cost about 50 Baht/pack of 24. (If you buy quail eggs from a local vendor, about half that price.) For servings, this is about 98 cents per serving.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Taco Soup
Taco Soup
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This recipe comes from a good friend and is highly recommended by her. Feel free to add or remove any of the ingredients. On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30-60 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30-60 minutes
Taco Soup
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This recipe comes from a good friend and is highly recommended by her. Feel free to add or remove any of the ingredients. On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30-60 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30-60 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, cook the ground beef, when browned and just cooked through, drain most of the fat off, not all, that is flavor.
  2. Add the remaining ingredients, simmer for at least 30 minutes, but for a great soup, simmer about an hour with the lid at a slight angle.
  3. Serve and enjoy.
Recipe Notes

Low cost if making the shortcuts. Spend some time and make the shortcuts, the result is a dish you made, not simply heated from canned items.

Shortcuts: Taco Seasoning, Ranch Dressing Mix, Fried Corn, Pinto Beans, Red Kidney Beans, Chili Beans, Tomato Sauce.

Variants: These can be anything, think about how you make a taco, make it your own. 1. Use fried corn in place of canned corn. 2. Use Chili Beans in place of kidney beans. 3. Use roasted, seeded, and diced chilies in place of Rotel.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Porcupine Meatballs (Slow Cooker)
Porcupine Meatballs (Slow Cooker)
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Feel free to make this with a range of ground meats, such as pork, beef, chicken, or turkey. This sounds really good, and I made this on 17 May 2018, delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
5 servings 15 minutes
Cook Time
5 hours
Servings Prep Time
5 servings 15 minutes
Cook Time
5 hours
Porcupine Meatballs (Slow Cooker)
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Feel free to make this with a range of ground meats, such as pork, beef, chicken, or turkey. This sounds really good, and I made this on 17 May 2018, delicious! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
5 servings 15 minutes
Cook Time
5 hours
Servings Prep Time
5 servings 15 minutes
Cook Time
5 hours
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the ground meat, 1/2 the onion, 1/2 the oregano, egg, garlic, carrot, and rice. Then get in there with your clean hands and mix this together. (I used 750 grams of pork (1 1/2 lbs) so I used 2 eggs.)
  2. Shape the mixture into 10 balls and place each in your slow cooker. (I used 750 grams of pork (1 1/2 lbs) so I made 12 good sized meatballs.)
  3. Wipe out the mixing bowl, then add the soup, Worcestershire sauce, remaining oregano, remaining onion, and the can of water or 1 1/4 cups of water if you made the shortcut. Mix well. (Big change here I used 3 cups of condensed soup.)
  4. Pour the sauce over the meatballs. Set the slow cooker to High setting and cook for 4 hours then switch to Low setting got 1 more hour. (Big change here I used 3 cups of condensed soup.)
  5. When ready, use a large spoon to scoop out the meatballs, this photo is with 3 meatballs and 2 scoops of gravy removed already.
  6. Serve with mashed potatoes, pasta, or rice.
Recipe Notes

Thinking just ground pork or chicken, this is low cost per serving.

Shortcut: Condensed Tomato Soup.

Variant: 1. If you go heavy on the meat, say, 750 grams (1 1/2 lbs) like I did, add another egg, touch more seasoning, and 3 cups of soup.

Adapted from an internet recipe.

Pork Chops & Cabbage (Pressure Cooker)
Pork Chops & Cabbage (Pressure Cooker)
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This sounds really good, and as a bonus the chops and cabbage are cooked at the same time. On my to cook list. I will be using my stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Pork Chops & Cabbage (Pressure Cooker)
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This sounds really good, and as a bonus the chops and cabbage are cooked at the same time. On my to cook list. I will be using my stove top pressure cooker for this. Follow the safety precautions for your model of pressure cooker.
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
6 minutes
Ingredients
Servings: servings
Instructions
  1. Season the chops on one side with the salt, pepper, and fennel. Set aside.
  2. Slice the cabbage in half from the top down through the core, make a cut to form a V and remove the core. Lay each piece cut side down and cut into 3/4 inch slices and separating some of the leaves. Set these aside.
  3. Heat the cooking oil in your pressure cooker, without the lid and when hot, brown the chops, two at a time, seasoned side down, until nicely browned. Remove chops from the cooker to a plate.
  4. Place the cabbage into the cooker, then place the chops on top, browned side up, overlapping as needed to get them all into the cooker. Any juices on the plate the chops were on, pour that into the cooker along with the chicken stock.
  5. Place the lid on the cooker and lock, add the weight (the jiggler), and turn the heat to high.
  6. When the jiggler starts moving and venting pressure, indicating full pressure, reduce heat to low or medium low to maintain pressure release, and start timing for 6 minutes.
  7. When 6 minutes have passed, remove from heat and allow a natural release of pressure. Once the cooker is no longer pressurized and safe to open, remove the weight first, then the lid.
  8. Remove the chops and cabbage to a serving dish, slotted spoon or tongs, leaving the liquid in the pan and cover with foil.
  9. With the lid off, bring the cooker to medium high heat and bring the liquid to a boil and whisk in the flour, scraping up any bits on the bottom, reduce heat and continue whisking until the gravy is thickened to your liking.
  10. Pour the gravy over the chops and cabbage, serve and enjoy.
Recipe Notes

I will price this next time I go to the city and pick up fresh pork chops at Tesco. For now I will say Fair cost per serving.

Adapted from an internet recipe.