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.

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.

Caramel Chicken
Caramel Chicken
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This is an original recipe coming from a good friend in the US. and sounds very nice (they have been making this for 23+ years). This is a two for one recipe, meaning you can serve as is after being cooked, over rice, or place in the fridge overnight and serve on a fresh green salad the next day, both options, sound delicious. On my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Caramel Chicken
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This is an original recipe coming from a good friend in the US. and sounds very nice (they have been making this for 23+ years). This is a two for one recipe, meaning you can serve as is after being cooked, over rice, or place in the fridge overnight and serve on a fresh green salad the next day, both options, sound delicious. On my to cook list.
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. Heat a splash of olive oil in a large non stick pan, when hot, add the cubed chicken and season with white pepper powder as desired. Cook, stirring often to just cook through and tender, the chicken will turn white, over cooked chicken will be tough and dry.
  2. While the chicken is cooking, in a bowl, mix together the soy sauce, water, and sugar.
  3. When all of the chicken is white (you can take a piece out and cut in half to check doneness), drain off any oil.
  4. Pour the soy sauce mixture into the chicken and stir to coat all the chicken, continue cooking until the sauce starts to bubble, cook for 5 more minutes. At 5 minutes, turn off heat, cover, and set aside.
  5. Cook your rice. Your preference on how to do that, I will use a rice cooker.
  6. Place a serving of rice on a plate, spoon on some chicken, and spoon sauce over the top.
  7. Serve.
Recipe Notes

Chicken breast will cost about 60 Baht/1 kilo, for 4 servings, this is about 47 cents per serving.

Variant: 1. After cooking the chicken and sauce, place in the fridge over night, use chicken and sauce in a green salad.

Recipe provided by good friend, Patti Stone.
United States.

Classic Chinese Fried Rice – Yangzhou Version
Classic Chinese Fried Rice - Yangzhou Version
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Sounds like another winner of a fried rice dish, on my to cook list.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
5-7 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
5-7 minutes
Classic Chinese Fried Rice - Yangzhou Version
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Sounds like another winner of a fried rice dish, on my to cook list.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
5-7 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
5-7 minutes
Ingredients
Servings: servings
Instructions
  1. Heat 1 tablespoon of oil in a wok or large non stick pan and add the peas and carrots, cook until tender, remove from pan.
  2. Add 1 tablespoon of oil to the pan and when hot, add the shrimp, cook until just pink, remove from pan.
  3. Add the rice to the wok or pan, use your spatula and make a hole in the center down to the pan, add the remaining oil and pour in the beaten eggs, stir fry to mix together the eggs and rice.
  4. Add the peas, carrots, ham, shrimp, soy sauce, pinch of salt and the white pepper, stir fry to mix everything together.
  5. Add the spring onion and stir fry for 30 seconds.
  6. Serve.
Recipe Notes

Low cost.

Variant: 1. Add a few drops of sesame oil to the beaten eggs before pouring into the pan.

This recipe for Chinese Fried Rice - Yangzhou Version is from China Sichuan Food.

Soy Sauce Fried Rice
Soy Sauce Fried Rice
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This comes from a good friend in China and this sounds really tasty. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Soy Sauce Fried Rice
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This comes from a good friend in China and this sounds really tasty. On my to cook list.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Instructions
  1. Heat up 1 tablespoon of oil in a wok or large non stick pan, when hot, add the shrimp and fry until pink then remove the shrimp.
  2. Add remaining oil to the pan, when hot, pour in the beaten eggs, cook and scramble the eggs breaking them up as the cook.
  3. When the eggs are just cooked, add the rice, shrimp, cabbage (if using), soy sauces, and a pinch of salt. Stir fry well to coat everything with the soy sauces.
  4. Serve.
Recipe Notes

Low cost.

This recipe for Soy Sauce Fried Rice is from China Sichuan Food.

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.

Crock Pot Chicken & Rice
Crock Pot Chicken & Rice
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This sounds absolutely delicious! Common ingredients, very little prep time, perfect. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
3-6 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
3-6 hours
Crock Pot Chicken & Rice
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This sounds absolutely delicious! Common ingredients, very little prep time, perfect. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
3-6 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
3-6 hours
Ingredients
Servings: servings
Instructions
  1. Grease your slow cooker insert with butter, this makes the clean up a bit easier for you.
  2. Dice the chicken breasts into about 3/4 inch cubes.
  3. Add the rice, chicken, frozen vegetables into slow cooker.
  4. Mix together the soup, broth, half of the Cheddar cheese, and season with salt and pepper as desired.
  5. Pour mixture into the slow cooker. Push down the rice so it is covered with liquid.
  6. Mix together the breadcrumbs and melted butter then mix in the remaining cheese. Spread mixture over the contents of the slow cooker.
  7. Cover the cooker and set to Low setting and cook for 5-6 hours, or High setting and cook for 3 to 4 hours. If using High setting, check the rice, it may require a bit longer to make it fully cooked.
  8. Serve and enjoy with a vegetable side of your choice for a nice meal.
Recipe Notes

Chicken breasts are low cost, just using the low end of the ingredients, the chicken is only 30 Baht, without doing any math, this is Low cost per serving for sure.

Shortcuts: Condensed Cream of Chicken Soup, Seasoned Breadcrumbs.

Variant: 1. Use fresh cooked corn and fresh diced carrot.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Chicken Thighs (Slow Cooker)
Chicken Thighs (Slow Cooker)
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Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Chicken Thighs (Slow Cooker)
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Sounds very easy and very good. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Servings Prep Time
4 servings 15 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. For the chicken, quarters will provide the largest thighs, simply separate from the legs, freeze the legs for another dish. Leave skin on and bone, trim any fat.
  2. To your slow cooker, add the ketchup, soy sauce, honey, garlic, ginger, Sriracha sauce, and lime juice, whisk together.
  3. Heat the oil in a large non stick pan on medium heat.
  4. Season the chicken with salt and pepper, and when the pan is hot, add to the pan, work in batches if needed, cook on each side for about 3-4 minutes to get a nice brown on each side, as they are cooked, place in your slow cooker.
  5. Once all the chicken is added to the slow cooker, move the pieces around to coat them all.
  6. Set your slow cooker to Low setting for 6 hours and cover. Do not open the lip until 6 hours have passed. Set to Warm setting until you are ready to serve.
  7. Serve with hot cooked rice and garnish with cilantro.
Recipe Notes

I will price this when I pick up 6 quarters and work it out from there, for now I will say low cost.

Shortcut: Cilantro Lime Rice.

Variant: 1. Use Cilantro Lime Rice in place of plain white rice to serve.

Adapted from an internet recipe.

Omurice (오므라이스)
Omurice (오므라이스)
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This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup 🙂
Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Omurice (오므라이스)
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This sounds good, and is a first for me to have Korean writing on the site as well, which is always cool to add the other languages. This is a fried rice dish inside an omelet. Originating in Japan then spread to other Asian countries. The main flavoring, ketchup 🙂
Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick skillet on medium heat with 2 tablespoons of oil, when hot, add the onion, spring onion, carrot, and pork. Stir fry until the pork is cooked through and the onion is soft, then stir in the soy sauce and season with salt and pepper as desired.
  2. Add the rice, stirring to break up any clumps until it is mixed well, then add the ketchup, taste, and season with salt and pepper as desired. Transfer to a bowl.
  3. Same pan, heat a small amount of olive oil, while the oil is heating, break two eggs into a small bowl, whisk with a fork and add a pinch of salt and pepper if desired. Add the eggs to the hot pan and swirl them around to cover the bottom of the pan.
  4. When the bottom is set and the top of the eggs are a bit runny, turn off the heat and spoon in half of the rice mixture down the center of the eggs.
  5. Fold over both sides and and slide the omelet to the side of the pan, then flip onto a plate. Repeat the process for the second omelet.
  6. Drizzle some ketchup on the top of each and serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Arroz Con Pollo (Pressure Cooker)
Arroz Con Pollo (Pressure Cooker)
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Arroz Con Pollo (Pressure Cooker)
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This is a comfort food originating in Spain and is common in Latin America as well. There is as many ways to prepare this as there are shades of blue. This was originally written as pressure cooking the rice, then cooking the chicken. I am in Thailand, everyone has a rice cooker so I am sticking with that, and for folks in the states, many have rice cookers or can cook rice in a pot on the stove, so I am not going to add the rice part here. On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. Season the chicken with salt, pepper, and paprika as desired. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  2. Then add the onion and garlic to the cooker, saute until the onion is softened.
  3. Add the chicken back to the cooker, sprinkle with the chili powder, saffron, and add the bay leaf and chicken broth.
  4. Place the lid on and lock, add the weight (jiggler), bring up the heat to high, when the jiggler starts to move and vent pressure, reduce the heat to low or medium low to maintain pressure release. Start timing for 12 minutes.
  5. When 12 minutes have passed, turn off the heat and move to an unused burner and allow a natural pressure release. When it is safe to open the pressure cooker, meaning it has vented to atmosphere and no pressure remains inside, open and remove chicken to a serving tray.
  6. Add the rice, peas, tomato, and olives to the cooker and stir together to heat through, can simmer on low heat for a few minutes if needed.
  7. Serve the chicken with rice on the side. Enjoy.
Recipe Notes

Chicken will cost about 52 Baht/kilo for quarters. For 4 servings, this is about 41 cents per serving. Great value.

I will verify the amount of chicken and procedures for sure with this recipe.

Adapted from an internet recipe.