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Taiwanese-Style Three Cup Chicken
November 16, 2018 Lee
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Taiwanese-Style Three Cup Chicken

Inspired by the recipe Taiwanese-Style Three Cup Chicken from Spice the Plate.
This is a Chinese (Taiwan) dish and the name comes from the use of 1 cup each of sesame oil, cooking wine, and soy sauce. This is a scaled down recipe but will adhere to the 1:1:1 ratio.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 500 grams chicken thighs, boneless, cut into 1 inch pieces, (1 lb)
  • 5-6 thin slices ginger
  • 1 head garlic, cloves peeled
  • 2 spring onions, cut into 1-2 inch pieces, white and green parts
  • 1 handful fresh basil leaves
  • 2-4 dried chilies, optional
  • 1/4 cup sesame oil, toasted sesame oil if you have it, for frying

For the Seasoning

  • 1/4 cup Mijiu cooking wine, or Shaoxing cooking wine
  • 3 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 1/2 tablespoons cane sugar, or 2 tablespoons Chinese rock sugar

Instructions
 

  • Mix together the Seasoning ingredients in a bowl and set aside for now.
  • Heat the sesame oil in a non stick pan on medium low heat. When it is hot, add the ginger slices and cook until they are lightly browned, about 2-3 minutes. Then add the garlic and cook, stirring, for about 1 minute or until the garlic is nice and fragrant.
  • Add the spring onion and chilies if using, and cook until the spring onion is wilted and fragrant.
  • Turn the heat to medium then add the chicken pieces and stir fry until the chicken is no longer pink, about 2-3 minutes. Don't over cook the chicken or it will be dry.
  • Give the Seasoning a stir then pour into the pan and turn the heat to high and stir to coat the chicken well. Bring to a boil then reduce to low heat and simmer until the sauce thickens, stirring occasionally.
  • Add the basil to the pan and when wilted, give that a stir into the mixture. Simmer for just a few minutes.
  • Transfer to a serving dish and garnish with a few drops of sesame oil.
  • Serve over rice and enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,: CHINESE,CHICKEN & TURKEY
Dumpling Wrappers
November 15, 2018 Lee
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Dumpling Wrappers

This recipe for Dumpling Wrappers is from China Sichuan Food.
This from a friend in Sichuan, China, and she makes this look easy. This is the traditional way to make these, resulting in each wrapper having a thicker center and a thinner edge. I have a link to her video making the wrappers as well as a filling recipe and the wrapping process, needless to say, she is a pro at this. So here is her recipe, and feel free to watch the video for further guidance. The use of a digital scale is very helpful and highly recommended when making this.
Print Recipe
Prep Time 2 hours
Total Time 2 hours
Cuisine Chinese
Servings 60 wrappers

Ingredients
  

  • 420 grams all purpose flour, plus more for dusting, (3 cups)
  • 210-220 ml water, see Step 1, (pinch under 3/4 cup, to a pinch over 3/4 cup)
  • 1/2 teaspoon salt

Instructions
 

  • For the water, if you are going to make water boiled dumplings, use cold water. If you are going to make steamed dumplings (pot stickers), use boiling water.
  • In a large mixing bowl, add the flour and salt and mix together, make a well in the center and stir the water in using a heavy spoon or a pair of mixing chop sticks. Use the minimum amount of water at first, mix until the dough forms into a ball.
  • Lightly flour your work surface and turn the ball of dough out onto that. Knead for 8-10 minutes until the dough is almost smooth.
  • Oil a mixing bowl, place the ball in the bowl and move and turn the ball to coat the ball with oil. Cover with plastic wrap and let the dough rest for 15 minutes. Turn the dough out onto your lightly floured work surface, knead the dough for 2-3 minutes to get a smooth dough. Place the dough back into the mixing bowl, cover and let rest for 1 hour.
  • Take the dough out of the bowl onto a lightly floured work surface, flatten ball and using your thumbs poke a hole through the center, and shape the 'doughnut' into a large circle.
  • Cut the circle in half, so you have two equal length 'logs'.
  • Roll each log to make a uniform size log, 3 cm in diameter (about 1 1/8 inch diameter). Now this is where a digital scale would come in real handy, cut a piece of the log off, say 1/2 inch, weigh it, you are looking for about 10 grams (0.35 oz), adjust the size of the cut you made and go with that. Cut the log into the sizes you determined (no need to weigh each piece, just weigh the first and 'guestimate' the remaining pieces. Lightly dust the pieces to keep them from sticking together.
  • Lightly dust the work surface again. Now, take one piece of dough and press it into a round disc, (now this is where some skill comes into play), using a rolling pin in one hand (just the solid wood one) and the dough in the other hand, rotate the wrapper after a roll, the wrapper should now be round, about 3 1/4 to just under 4 inches in diameter. If you are new to this, make 3-4 to gen the hang of it. Cover the wrappers with towel as you continue.
  • Ideally, two people would be perfect for this, one to roll and on to fill the dumplings.
  • After making your dumplings of choice, if you have left over wrappers, lightly dust each side with flour, stack, and place in an airtight bag and place in the freezer. To use again, just thaw at room temp for about 30 minutes until they are soft and use again.

Notes

Low cost.
And highly recommended to see this in a video, and skill, here is her video for Dumpling Wrappers (this skill is most impressive!)
* Best Value $1 or Less per Serving,5 Ingredients or Less,: CHINESE
Chess Pie
November 15, 2018 Lee
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Chess Pie

Adapted from an internet recipe.
How this got its name, I have no idea, but there is several theories about this. Let's just say this is like a custard pie. This comes from the Southern US where it is apparently quite popular. This is a sweet pie, read that as a lot of sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • ½ cup butter, room temperature
  • 2 cups white sugar
  • 1 teaspoon vanilla extract
  • 4 eggs, beaten
  • 1 tablespoon cornmeal
  • ¼ cup evaporated milk
  • 1 tablespoon white vinegar
  • 1 9 inch unbaked pie shell, Shortcut

Instructions
 

  • Get your pie crust thawed if using a frozen shell or if making from scratch, go ahead and prepare that and get it fitted into a 9 inch pie dish.
  • When the pie shell is ready, preheat your oven to 220° C (425° F).
  • In a large mixing bowl, cream together the butter, sugar, and vanilla. DO NOT use a mixer for this, just a large spoon will work.
  • Add the eggs and stir together, then add the cornmeal, evaporated milk, and vinegar. Stir until the mixture is combined and smooth.
  • Pour into your prepared pie dish. Bake for 10 minutes, then reduce the heat to 150° C (300° F) and continue to bake for 40 minutes. The use of a pie crust shield is recommended.
  • What you are looking for is a slightly burnt top, reason for this is the cornmeal floats to the top and browns, giving the burnt look. A butter knife inserted in the center should come out clean at this point. If at the end of the baking time, the knife does not come out clean, just turn off the oven and leave the pie inside until the oven has cooled. Cracks in the top are common.
  • Serve and enjoy, whipped topping is optional.

Notes

Low cost.
Shortcut: Pie Crust.
* Best Value $1 or Less per Serving,DESSERTS
Maid-Rites
November 14, 2018 Lee
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Maid-Rites

This recipe is new to me as I had never heard of this type of sandwich. This recipe is from the Mark Twain Dinette in Hannibal, MO, and they have been making these since 1942. The recipe was provided to me by a good friend who has been enjoying these for 50 years, at the same dinette.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 teaspoon olive oil
  • 1/4 yellow onion, minced
  • 500 grams ground beef, (1 lb)
  • 1 cup beef broth, fresh or from powder
  • 2 tablespoons prepared yellow mustard
  • 2 tablespoons Worcestershire sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • hamburger buns, steamed, for serving

Instructions
 

  • Heat the olive oil in a non stick pan on medium heat, when hot, add the onion and cook until just tender.
  • Add the ground beef and break it into crumbles while it cooks using your spatula.
  • As the beef begins to brown, stir in the beef broth. Then add the mustard, Worcestershire sauce, salt, and pepper.
  • Cook over medium heat for 15 minutes, stirring occasionally or until the liquid is cooked out.
  • Spoon the crumbly meat mixture on a steamed hamburger bun. Serve topped with your choice of pickle slices, sliced onion, ketchup, or mustard, or any combination. Don't forget a couple a pickle spears on the side as well.
  • Honorable mention by my friend providing this recipe: "I have been eating these for like 50 yrs. I prefer mine with sliced onion and mustard." So when I make this, that is what I am going to use as well, sounds like a winner.

Notes

Low cost.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
* Best Value $1 or Less per Serving,BEEF,BURGERS & SANDWICHES
Salt Pork (Two Ways)
November 14, 2018 Lee
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Salt Pork (Two Ways)

Salt pork is used in chowders and Boston style baked beans. Salt pork is salted pork belly but not smoked, so it is not quite bacon. Two methods are listed here, a basic version and a seasoned version. The use of a digital scale is important when weighing the pork belly and salt for the proper ratio. The grams and oz /lbs is correct as listed. Keep in mind, the name is Salt Pork, it is salty. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Total Time 17 minutes
Cuisine American
Servings 2 lbs salt pork

Ingredients
  

Basic Version

  • 1200 grams pork belly, (2 1/2 lbs)
  • 300 grams sea salt, or any non-iodized salt, (10 1/2 oz)
  • 1/3 cup granulated sugar

Seasoned Version

  • 1200 grams pork belly, (2 1/2 lbs)
  • 300 grams sea salt, or any non-iodized salt, (10 1/2 oz)
  • 1/3 cup brown sugar, packed
  • 8 juniper berries, crushed
  • 2 teaspoons black peppercorns, crushed
  • 2 bay leaves, torn
  • 1/2 teaspoon Four Spices, OR make from a shortcut

Instructions
 

Basic Version

  • Cut the pork belly into 1/2 inch thick slices lengthwise.
  • Weigh the pork belly and adjust the salt to maintain the same ration. Mix together the salt and sugar. Rub the pork slices with some of the salt mixture.
  • Spread a layer of the salt mix on the bottom of a glass dish (a baking dish works great for this), then place a layer of pork slices.
  • Sprinkle the pork slices with some of the salt mixture, add another layer of pork slices, repeat to use all of the pork and salt mixture.
  • Cover the dish with plastic wrap and place in the fridge for 2 days.
  • Rinse off the salt pork slices, pat dry with paper towels, use now as needed or wrap and freeze for later use.

Seasoned Version

  • In a bowl, mix together the salt, sugar, Juniper berries, peppercorns, bay leaves, and Four Spices. Rub all surfaces of the pork belly with some of the salt mixture. Your goal is NOT to use all of the salt mixture.
  • Sprinkle a thin layer in the bottom of a glass baking dish, place the pork belly on top in the baking dish, skin side up, sprinkle the pork with a little more salt mixture. The remaining salt mixture, cover and set aside. Cover the dish with plastic wrap and place in the fridge for 2 days.
  • Take the dish out of the fridge, discard any liquid in the dish, turn the pork over and rub with the remaining salt mixture.
  • Cover the dish with plastic wrap and place in the fridge for another 2 days.
  • Rinse the salt pork well and dry with paper towels. At this point you can use in chowder or beans of your choice, or wrap in cheesecloth and store in the fridge for up to 2 weeks, or freeze for several months.

Notes

Pork belly is low cost.
Shortcut: Four Spices.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,INGREDIENTS
Quatre Épices (Four Spices)
November 13, 2018 Lee
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Quatre Épices (Four Spices)

Adapted from an internet recipe.
This is a common French blend of 4 basic spices and used in soups, grilled chicken, salt pork. Since I am not teaching French here, I will stick with the name, Four Spices.
Print Recipe
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Cuisine French
Servings 5 tablespoons Four Spice

Ingredients
  

  • 2 tablespoons ground white pepper
  • 1 tablespoon ground ginger
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cloves

Instructions
 

  • In a small bowl, stir together all the ingredients. Pour into an airtight container and store in a cool dark place.

Notes

Used in Recipes Listed on this Site:
5 Ingredients or Less,: FRENCH,Ingredients - Spice Mixes
Igado (Filipino Pork Mix ‘Stew’)
November 13, 2018 Lee
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Igado (Filipino Pork Mix 'Stew')

Adapted from several internet recipes.
To me, this sounds good, as I do like pork hearts and liver. I call this mix a 'stew' as there is pork belly, heart, and liver in this, along with peas, onion, and bell pepper. On my to cook and taste list. If you have never prepped a pork heart, there is a Shortcut for this in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 1 hour
Total Time 2 hours
Course Main Dish
Cuisine Filipino
Servings 8 servings

Ingredients
  

For the Pork Mix

  • 500 grams pork belly, (1 lb)
  • 500 grams pork liver, (1 lb)
  • 1-2 pork hearts
  • ½ cup frozen peas, thawed
  • 1 small red bell pepper, sliced into strips
  • 1 tablespoon corn starch
  • 1 tablespoon water
  • water, as needed
  • salt, as desired

For the Marinade

  • ¼ cup soy sauce
  • 1 small onion, thinly sliced
  • 2 tablespoons white vinegar
  • 2 tablespoons chicken stock powder
  • 8 cloves garlic, minced
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • ¼ cup water

Instructions
 

  • Prep the liver and heart(s). Slice the pork belly, liver, and heart into ½ inch strips.
  • Place the liver in a bowl, cover, and place in the fridge.
  • In a large mixing bowl, add the Marinade ingredients and mix together then add and mix in the pork belly and heart. Let this marinate for 1 hour.
  • Add the contents of the mixing bowl to a pot and bring to a boil then reduce to a simmer. Simmer until the pork is tender and the liquid reduced. Add water as needed during cooking.
  • Add the peas, bell pepper, and pork liver to the pot and bring to a boil then reduce to a simmer. Simmer for 5-7 minutes or until the liver is cooked.
  • While the pot is simmering, mix together the 1 tablespoon of corn starch and 1 tablespoon of water. Mix until smooth, this is a thickening slurry, stir this into the pot and simmer for 2-3 minutes until the sauce is thickened. Taste and season with salt as desired.
  • Serve over rice.

Notes

I get all the pork items from local vendors in the village, next time in the town or city, I will get prices for store bought items. For now, this is certainly low cost per serving.
Shortcut: Pork Hearts 101.
* Best Value $1 or Less per Serving,: FILIPINO,PORK,Pork - Hearts, Kidneys, Liver
Longanisa II (Filipino Sweet Sausage)
November 10, 2018 Lee
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Longanisa II (Filipino Sweet Sausage)

Adapted from an internet recipe.
Sounds excellent and on my too cook and taste list. I have enjoyed this in the Philippines some 20 years ago or so, I really need to make this. I will determine the number of links after I make this.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Filipino
Servings 0

Equipment

  • Meat Grinder if grinding the pork yourself.

Ingredients
  

  • 1 kilo pork butt or shoulder, (2 lb)
  • ½ cup brown sugar, packed
  • 1 head garlic, peeled and minced
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • sausage casings, natural hog or collegan

Instructions
 

Grinding Yourself

  • Cut the meat into 1 inch cubes, place in a large mixing bowl, add all remaining ingredients except the casings, mix well.
  • Assemble your meat grinder with the medium plate (3/16 inch holes), run the meat mixture through the grinder. Once everything is run through, mix again with your hands to make sure the mixture is really mixed. Now ready to stuff.

For Purchased Ground Pork

  • In a large mixing bowl, add all ingredients except the casings.
  • Mix with your hands to thoroughly combine the mixture really well. Now ready to stuff.

Stuff the Casings

  • Use casings of your choice, natural hog or collagen casings and follow the providers instructions to prepare the casings.
  • Stuff the sausage with your preferred method, tie off the links, ready to cook now or freeze for later use.

To Cook

  • A sort of poach and fry is preferred.
  • Add sausage to a large pan in a single layer, add water to cover the sausages by halfway. Bring to a simmer and cook, turning the sausage occasionally, until most of the water is cooked off.
  • Add 1 tablespoon of cooking oil and cook the sausages, turning them as needed to make nice and golden brown sausages.
  • Serve as a breakfast side, or as I will do, as a dinner side with some sunny side up eggs and fresh hash browns.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: FILIPINO,Pork - Sausage
Chicken Liver Bistek
November 10, 2018 Lee
2 Comments

Chicken Liver Bistek

Adapted from an internet recipe.
This is delicious! Bistek is a Filipino style of marinade/sauce made with citrus and soy sauce, and plenty of garlic. I made this on 3 Dec 2018 and it was well liked even by the Thai family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Filipino
Servings 4 servings

Ingredients
  

  • 1 kilo chicken livers, (2 lb)
  • ¾ cup all purpose flour
  • ¼ cup corn starch
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • cooking oil
  • ½ cup lemon or lime juice
  • ½ cup soy sauce
  • ½ cup water
  • 1 small onion, thinly sliced and seperated into rings
  • 1 head garlic, peeled and minced

Instructions
 

  • Rinse the livers, cut each in half crosswise, then dry with paper towels.
  • In a bowl, add the lemon juice, water, and soy sauce and whisk to combine, set this aside.
  • In another bowl, add the the flour, corn starch, salt and pepper, feel free to go heavy handed with the pepper as desired.
  • Roll the livers in the flour mixture to completely coat each one.
  • Heat about ¾ inch of cooking oil in a large pan or pot, you want the oil hot but not smoking. When the oil is hot, add the livers in batches, don't over crowd the pan. Cook the livers until golden brown on each side. Be gentle moving the livers to check for brownness, and carefully turn them, the less you move liver, the less likely it will fall apart. As livers are cooked, remove to paper towels to drain. Continue until all livers are cooked.
  • Pour out the oil from the pan and wipe clean. Add 1 tablespoon of oil to the pan and put on medium heat. When the pan is hot, add the onions and cook for about 1 minute, stirring often, goal is to only cook the onions to half done. When they are ready, remove with a slotted spoon to a bowl and cover to keep them warm.
  • Same pan, now add the garlic, cook, stirring often until lightly browning and fragrant.
  • Give that lemon juice mixture a quick whisk then pour that into the pan with the garlic and bring to a boil.
  • Return the livers to the pan and very gently mix with the sauce, cook for another 2-3 minutes until the livers are heated through and the sauce slightly thickened.
  • Spoon out the livers and sauce to a serving dish and garnish with the previously half cooked onions.
  • Serve over rice, pasta, or even mashed potatoes.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FILIPINO,Chicken - Giblets
Garam Masala Pork Chops
November 9, 2018 Lee
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Garam Masala Pork Chops

Sounds like a good use for garam masala, on my to cook list for certain. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 thick cut pork chops, 3/4 to 1 inch thick
  • vegetable oil, as needed
  • 2 tablespoons garam masala, OR make from a shortcut
  • 2 tablespoons garlic powder
  • 3/4 cup cranberry-raspberry juice blend, or just chicken stock
  • 1/4 cup chicken stock, powder or homemade
  • 1 tablespoon corn starch
  • salt and pepper, as desired

Instructions
 

  • Rinse the chops, trim excess fat off if desired, pat dry with paper towels. Rub each chop on both sides with oil, about 1 teaspoon for each chop.
  • In a small bowl, mix together the garam masala and garlic powder.
  • Rub the garam masala mix all over the chops, both sides and edges.
  • Heat 1 tablespoon of vegetable oil in a large non stick pan on medium heat. When hot, add the chops, work in batches if needed. Brown each side for about 2-3 minutes per side. Remove from pan and set aside.
  • Same pan, stir in the juice and stock, if no juice, stock will work fine, season with salt and pepper to taste, add the chops, then bring to a boil, reduce to a simmer and cover. Cook the chops for 15 minutes, turn them half way through. Cut one chop open to check for doneness, if cooked through, remove the chops to a serving platter using a slotted spoon. Cover with foil and set aside.
  • In a measuring cup, mix together the corn starch and 2 tablespoons of water to make a slurry, stir into the pan and heat the pan to boiling and whisk and cook for 2 minutes to thicken. Remove from heat, taste and season with salt and pepper as desired. Pour over the chops.
  • Serve.

Notes

I will price this when I get chops again in the city, for now I will say Fair cost per serving.
Shortcut: Garam Masala.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PORK