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Cinnamon Egg Soup
July 10, 2018 Lee
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Cinnamon Egg Soup

This is an off the beaten path Thai soup side dish or with rice for a main dish. If you are not a fan of cinnamon, you may want to give this dish a pass. I loved seasoned or flavored hard boiled eggs so this is on my to cook list for sure.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish, Side
Cuisine Thai
Servings 2 servings

Ingredients
  

  • 4 hard boiled eggs, peeled
  • 1 tablespoon ground cinnamon
  • tofu, I need to clarify amount/type
  • 2 cloves garlic, peeled
  • 1-2 black peppercorns
  • 1 tablespoon fresh coriander leaves, chopped
  • 1 teaspoon dark soy sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 cube chicken stock
  • 1 cup water, + 2 tablespoons
  • 1 teaspoon cooking oil

Instructions
 

  • Using a mortar and pestle, pound the garlic, peppercorns, and coriander together.
  • In a medium small pot, add the water, the 1 cup and the 2 tablespoons, and the chicken stock cube. Turn on the heat to medium high and let the water and stock come to a boil.
  • While the water is heating, heat a non stick pan with the oil, when hot, add the mixture from the mortar and fry until the garlic is softened.
  • Add the soy sauces, salt, and sugar and stir into the mixture.
  • Add the eggs to the pan, and just stir fry for a minute or two to take on some intense flavor and then remove from heat.
  • Use a slotted spoon and transfer the eggs to the pot of boiling chicken stock, and pour in the contents of the pan.
  • Cut the tofu into bite size pieces and add to the pot.
  • Bring to a gentle boil and hold that for 10 minutes, reduce to a low simmer for 30 minutes. Remove from heat and allow to cool a few minutes.
  • Serve as a side of 2 eggs and tofu with any Thai dish or as a main when served with rice as a side.

Notes

Low cost.
This recipe for Cinnamon Soup with Egg is adapted from Appon's Thai Food.
* Best Value $1 or Less per Serving,: THAI,EGGS - ALL,Eggs - Chicken,SOUPS, STEWS, CHILI
Sausage Salad II
July 10, 2018 Lee
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Sausage Salad II

This is a Thai spicy sausage salad based on pork sausage, specifically, Vietnamese sausage, aka, Cha Lue or Cha Hue for the pepper variety. On my to cook list. Keep in mind, the number of Bird's Eye chilies will determine how spicy you would like this.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side
Cuisine Thai
Servings 2 servings

Ingredients
  

  • 75 grams Vietnamese sausage, see Steps 1-3, (3 oz)
  • 1/2 small onion, coarsely chopped
  • 1-4 red Bird's Eye chilies, seeded, finely chopped, as desired
  • 2 cloves garlic, smashed and finely minced
  • 2 tablespoons lemon or lime juice
  • 2 tablespoons fish sauce
  • fresh mint leaves
  • fresh coriander leaves

Instructions
 

  • For the Vietnamese sausage, which is a pork sausage that is already cooked and found in the refrigerator section of grocery stores, the name is Cha Lua for the regular flavor. This is the Moo Dee brand (moo = pig, dee = good). Similar brands will close to what this looks like, grocery stores have all the Vietnamese sausage together as well.
  • This is the Cha Hue variety, which is heavy with cracked black pepper and garlic. When looking for this in the store, the pepper is clearly seen in the sausage, and more than likely, there is a picture of black pepper on the package. This is also the Moo Dee brand. I prefer this variety due to the pepper.
  • Unwrap the sausage and slice into about 1/4 inch thick slices, place on a serving plate.
  • To a mixing bowl, add the garlic, onion, chilies, lemon or lime juice, and the fish sauce and mix together well.
  • Pour over the sausage and garnish with mint and coriander leaves.
  • Serve as a side dish to any Thai meal or as an appetizer.

Notes

Low cost.
This recipe for Spicy Home Made Sausage Salad is adapted from Appon's Thai Food.
* Best Value $1 or Less per Serving,: THAI,APPETIZERS / SNACKS,Pork - Sausage,SIDES
Okra with Tomatoes
July 10, 2018 Lee
1 Comment

Okra with Tomatoes

Sounds like a good alternative from fried okra. I made this on 16 July 2018 and is perfect as written, with my wife doing the final taste test. She simply added a pinch of chicken stock powder, then it was perfect, and I wrote that step in as well. This is a keeper.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 2 servings

Ingredients
  

  • 4 cloves garlic, smashed and minced
  • 3 tablespoons olive oil
  • 10 pods fresh okra, stem trimmed, sliced in half lengthwise
  • 1 small onion, cut into wedges
  • 1 pint cherry tomatoes, cut in half
  • salt and pepper, to taste
  • splash oyster sauce
  • splash mushroom sauce
  • pinch chicken stock powder

Instructions
 

  • Garlic and okra prepped, I took the photo early before I had the onion prepped.
  • Heat the oil in a large non stick pan, when hot, add the garlic and stir fry until fragrant, 1-2 minutes.
  • Add the okra and onion and season with salt and pepper as desired. Cook stirring often until the okra is tender and bright green, about 10-12 minutes.
  • Add the tomatoes, oyster sauce, and mushroom sauce and cook until tender and nearly bursting, about 2-3 minutes. Stir in a pinch of chicken stock powder, taste, and adjust with oyster or mushroom sauce as needed.
  • Serve as a side dish with any meal.

Notes

Low cost.
Variants: 1. Add some sliced fresh mushrooms. 2. Season with additional spices such as ground cumin or garam masala (1/4 teaspoon or so). 3. Add chopped bacon. 4. Add a slice bell pepper.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SIDES
Wide Rice Noodles with Pork Gravy (ราดหน้า)
July 10, 2018 Lee
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Wide Rice Noodles with Pork Gravy (ราดหน้า)

This is a Thai dish with origins in China. This is a delicious meal with many variations. Salted soy beans are key in this, so do not omit those or the taste will not be the same. Rad Nah is the base, for this dish here, this recipe is called Rad Nah Moo (moo meaning pork).
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 500 grams pork loin, sliced thin, 2 inch pieces, (1 lb)
  • 500 grams fresh wide rice noodles, (1 lb)
  • 500 grams Chinese broccoli, sliced
  • 5 cloves garlic, smashed and minced
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon seasoning sauce, or Maggi sauce
  • 1 tablespoon sugar
  • 2 tablespoons salted soy beans, also called yellow sauce
  • 3 tablespoons corn starch
  • 4 tablespoons cooking oil, divided
  • 3 cups water
  • black pepper, for serving

Instructions
 

  • Separate the noodles into strips and microwave for 1-2 minutes.
  • Heat 2 tablespoons of oil in a non stick pan on medium heat, when hot, add the noodles and dark soy sauce. Stir fry to coat all the noodles until the sauce coats all the noodles. Remove the noodles and set aside. Wipe out the pan.
  • Add another 2 tablespoons of oil to the pan, When hot, add the garlic and fry for 1-2 minutes until fragrant, then add the pork and stir fry.
  • When the pork is starting to change color, add the light soy sauce, seasoning sauce (Maggi), oyster sauce, and sugar.
  • Stir fry until the pork is nearly cooked through, add the water and bring to a boil.
  • Stir in the salted soy beans and allow the mixture to come to a boil again.
  • Add the broccoli and stir in. In a small bowl, mix together the corn starch with 3 tablespoons of water to make a slurry and mix until dissolved.
  • Stir the slurry into the pan and stir until thickened, if not thick enough, sprinkle in some corn starch and stir in, if the gravy is too thick, sprinkle in some water and stir in. When the gravy is bubbling and thickened to your liking, remove from heat.
  • To serve, place some noodles on a plate and ladle on the gravy with a good amount of broccoli and pork. Sprinkle on some black pepper to taste, enjoy.

Notes

The pork loin will cost about 60 Baht/500 grams. For 4 servings, this is about 46 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,: THAI,PORK
Pork or Beef Bone Broth (Pressure Cooker)
July 9, 2018 Lee
2 Comments

Pork or Beef Bone Broth (Pressure Cooker)

Adapted from an internet recipe.
There is three aspects to this, the traditional trinity, holy trinity, and an Asian flavor, all will be described. Pork or beef bones you can use are cooked, as from ribs, pork chops, steaks, roasts, or fresh from Tesco, which sells pork and beef bones for specifically making bone broth. Using chicken bones is listed as a shortcut as the time is different, and is written as using whole chicken carcasses instead of leftover bones from cooking. Variants in the Recipe Notes section will describe information on using combinations of different bones. I will be using my large 9 liter (9½ quart) 80 kPa (12 psi) stove top pressure cooker. Follow all safety precautions for your model of pressure cooker.
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 quarts broth

Equipment

  • Pressure Cooker

Ingredients
  

For Seasoning, pick just one group to use

  • 1 gallon bag pork or beef bones, I will verify weight for fresh bones

Trinity

  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 stalk import celery, chopped, plus the top
  • palmful black peppercorns

Holy Trinity (for the Cajuns)

  • 1 bell pepper, color up you, chopped
  • 1 onion, chopped
  • 1 stalk import celery, chopped
  • palmful black peppercorns

Asian

  • 3-4 spring onions, chopped, white and green parts
  • 1 thumb fresh ginger, as long as your thumb, sliced, no need to peel
  • 2-3 cloves garlic, smashed and peeled

Instructions
 

  • For the cooked bones, save each, pork or beef, in separate gallon size zip lock bags and place in the freezer until you have a gallon bag full. Another option is to use fresh pork or beef bones, they are available at Tesco in Thailand, I will determine what the weight of fresh bones is to a gallon bag.
  • Once you have the gallon size bag of bones, place them in your pressure cooker, frozen bones are ok, no need to thaw them.
  • Add the seasoning of your choice to the pressure cooker; Trinity, Holy Trinity, or Asian. Only use one type if this is your first go at this.
  • Add water to the pot to just cover the bones, start with pouring in 2 quarts of water, if there is bones sticking out of the water, rearrange bones or if already packed in there well, just add more to just cover them. Keep in mind the 2/3 full pot rule with your size of pressure cooker.
  • Place the lid on the pressure cooker and lock, place the weight, the jiggler, on the lid, place on high heat.
  • When the jiggler starts to move and vent pressure, start your timer for 60 minutes, and reduce heat to low or medium low heat to maintain the jiggler moving and pressure releasing.
  • When 60 minutes have passed, turn off the heat and move to an unused burner. Allow a natural release of pressure. Keep in mind, the more water you have in the pot, it takes longer to come up to pressure, and takes longer to release pressure.
  • Once you have indications that there is zero pressure in the cooker, Open the lid.
  • Allow the broth to cool slightly, then pour through a cheesecloth lined strainer. Discard the bones and seasonings used.
  • Pour the broth into quart jars if you plan on using within 3-5 days and place in the fridge when cooled to room temp. If wanting to use later, pour into ice cube trays and freeze for up to 3 months.

Notes

Low to zero cost.
Note about the bones: If using cooked bones, such as ribs, chops, steaks, roasts, those bones are already cut. If using fresh bones from Tesco or a local butcher, ask them to cut the whole bones for you into 2-4 pieces. If a shop cannot cut the bones you have 3 choices. 1. If you happen to have a meat saw at your disposal, use that. 2. Use a hacksaw with a new and sterilized blade. 3. Wrap the bones in cheesecloth and apply a few liberal blows with a hammer.
Shortcut: Chicken Stock (Pressure Cooker).
Variants: You ever go to a Chinese, Japanese, Vietnamese, or Thai noddles shop and find they have the best tasting broth with the noodles? Here's why, they use different combinations of bones to make the broth. Chicken, duck, and turkey bones have different flavors. 1. Try a combination of beef + one or two chicken bones. 2. Try a variation with pork + one or two chicken bones. 3. Try those combinations with duck and turkey bones.
Ingredients - Pressure Cooker
Mushroom Spring Rolls
July 8, 2018 Lee
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Mushroom Spring Rolls

Sounds delicious. Making spring rolls seems tricky but it is so easy. These are Spring Rolls, Chinese in origin, spring roll wrappers fry up crispy. Egg Rolls are American in origin and are a thicker, chewier wrapper. On my to cook list. I will verify how many spring rolls, wrappers, are needed when I make these. And I will have step by step photos to show you how to assemble these.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 43 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Thai
Servings 0

Ingredients
  

  • spring roll wrappers, I will determine the number needed
  • 50 grams fresh Shiitake mushrooms, coarsely minced, (2 oz)
  • 100 grams fresh shrimp, peeled, coarsely minced, (4 oz)
  • 1-5 red Bird's Eye chilies, seeded and minced
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon Thai Basil, minced
  • 1 teaspoon oyster sauce
  • 1 teaspoon light soy sauce
  • pinch sugar
  • cooking oil, as needed
  • 1 tablespoon water
  • 2 teaspoons corn starch

Instructions
 

  • For the mushrooms and the shrimp, you can either use a knife to mince the stems, caps, and shrimp or just run them through a meat grinder if you have one, using the coarse plate, aka, the wagon wheel, you can mince the mushrooms and shrimp at the same time with the grinder.
  • Prepare the chilies, garlic, and basil.
  • Heat the oil in a non stick pan, when hot, add the chilies and garlic, stir fry for a minute, then add the shrimp, mushrooms, sauces, sugar, and basil. Stir fry for 1-2 minutes. Remove to a plate to cool to room temp.
  • To assemble the spring rolls, first we need to make the glue to seal the edge of the pastry. Mix together the water and corn starch in a small bowl, set that aside but close to where you will be working.
  • Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Very important, place a damp towel on the unused sheets, if the sheets dry out they are hard to pull apart and will tear. (This is where two people is very handy, one to pull the the pastry apart and the other rolling the spring rolls.)
  • Place a tablespoon or so of filling near the corner closest to you.
  • Fold the bottom (the corner closest to you) up over the filling.
  • Tightly roll, the filling will spread some, that is fine. When the roll is in the widest part of the pastry (left and right corners will be on the sides of the roll) fold each side towards the center. The roll should be about 5 inches long, and should look like an open envelope.
  • Continue to roll, and when there is just a pointy section at the end away from you, use your finger and apply some of the cornstarch slurry you made just a few minutes ago to the edges of the pointy section (just like sealing an envelope), continue to roll and seal the edge, and just pat that seam down with your fingers. There, you just made a spring roll.
  • Repeat until you have either used all the filling or all the pastry sheets.
  • To fry these, heat about 1 inch of oil in a pot. When hot, add 4-5 spring rolls at a time and fry, turn often, until golden brown, These cook fast so keep an eye on them. Remove to paper towels to drain and fry the remaining rolls.
  • Let cool for a few minutes then serve hot as is or serve with a dipping sauce of your choice. My Sweet & Sour Sauce is listed as a shortcut in the Recipe Notes section.

Notes

Low cost.
Shortcut: Sweet & Sour Dipping Sauce.
Variant: 1. Bake instead of fry, place on a rack on a baking sheet, spray with oil all sides, bake in a 200 C (400 F) oven until golden brown.
This recipe for Mushroom Parcels is adapted from Appon's Thai Food.
* Best Value $1 or Less per Serving,: THAI,APPETIZERS / SNACKS,MUSHROOMS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Spicy Caramelized Quail Eggs (Khai Luk Khoei)
July 7, 2018 Lee
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Spicy Caramelized Quail Eggs (Khai Luk Khoei)

Adapted from an internet recipe.
This is Thai in nature and is a variant of Son-in-Law Eggs (Khai Luk Khoei). The recipe is from a Thai person but omits the tamarind and shallot oil. This sounds good and is a nice way to prepare quail eggs. On my to cook list. This recipes assumes you have hard boiled or canned eggs available. Link to the shortcut is listed in the Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side
Cuisine Thai
Servings 2 servings

Ingredients
  

  • 7 hard boiled quail eggs, see Step 1
  • 1-3 red Bird's Eye chilies, seeded and thinly sliced
  • 2 cloves garlic, peeled and thinly sliced
  • 2 tablespoons light soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon white vinegar, or rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon onion, finely chopped
  • 1 teaspoon fresh coriander leaves, chopped

Instructions
 

  • For the quail eggs, you can use fresh or canned, a shortcut for perfect hard boiled quail eggs is in the Recipe Notes section. If using canned eggs, and there is nothing wrong with that, just drain the eggs needed and refrigerate the rest.
  • Once you have the hard boiled quail eggs sorted out, fresh and peeled or canned, cut each in half lengthwise.
  • Heat a non stick pan to medium heat with about ½ inch of cooking oil, when hot, add the egg halves, fry until lightly browned on both sides, remove the eggs to a serving plate.
  • Pour out all but 1 tablespoon of oil, easy way is to pour out all hot oil into a jar and add 1 tablespoon of oil back to the pan.
  • Heat the oil and when hot, add the chilies and garlic, and cook until fragrant, about 1 minute. Turn the heat down to medium.
  • Add the soy sauce, fish sauce, sugar, and vinegar and cook, stirring, until the sugar caramelizes and the sauce thickens and turns brown.
  • Pour sauce over the eggs, sprinkle with the onion and coriander, serve, and enjoy.

Notes

Shortcut: Perfect Hard Boiled Quail Eggs.
: THAI,Eggs - Quail,SIDES
Fried Seasoned Wontons
July 7, 2018 Lee
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Fried Seasoned Wontons

Quick and easy appetizer or snack, think great with beer, and they are addictive! This is a make as you need recipe, no set amounts needed here.
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Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes
Course Appetizer
Cuisine Asian, Thai
Servings 0

Ingredients
  

  • wonton wrappers, thawed if frozen
  • water, as needed
  • chicken seasoning powder, or pork seasoning powder
  • oil, for frying

Instructions
 

  • Lay out some wonton wrappers on some parchment paper or foil, lightly spray water on each wrapper.
  • Lightly dust with either the chicken or pork seasoning powder. Use either Knorr or Ros-Dee brands, very popular in Thailand and available in the US in Asian markets.
  • Heat some oil in a large pan, about 1/4 inch, to medium hot. Place a few wontons at a time in the oil and fry until golden brown, they fry up very quickly.
  • Remove to paper towels to drain, and continue the process to cook all the wonton wrappers you have prepared.
  • Serve as an appetizer or with beer or drinks of your choice.

Notes

Low cost.
This recipe for Fried Seasoned Wontons is adapted from Appon's Thai Food.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,APPETIZERS / SNACKS
Turmeric Curry Pork Chops
July 7, 2018 Lee
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Turmeric Curry Pork Chops

Thai recipe, sounds good as the flavors are very nice. On my to cook list and I will verify some of the times and quantities.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine Thai
Servings 2 servings

Ingredients
  

To Marinate

  • 400 grams pork chops, bone in, I am thinking 2-3 chops
  • 3 tablespoons white wine, or chicken stock
  • 2 teaspoons salt
  • 1/4 cup milk

To Cook

  • 1 teaspoon green curry paste
  • 1 teaspoon ground turmeric
  • 1/4 cup coconut milk
  • 2 tablespoons onion, diced
  • 1 tablespoon garlic, smashed and minced
  • 1/4 cup water

Instructions
 

  • Add the wine or stock, milk, and salt to a shallow dish, stir to mix in the salt. Rinse the chops place in the dish shallow dish, turning occasionally to coat them, and place in the fridge for 2 hours.
  • Add the To Cook ingredients to a a large non stick pan, and whisk to mix the turmeric and curry paste in.
  • When the mixture is starting to simmer, add the pork chops, keep on a medium to low simmer, cover, and cook the chops for 20 minutes.
  • When the juices run clear and the chops are tender, remove from the pan and server with rice or potatoes with some curry drizzled over them.

Notes

I will price this when I get pork chops again in the city, I will say low price now.
This recipe for Turmeric Curry Pork Chop is adapted from Appon's Thai Food.
* Best Value $1 or Less per Serving,: THAI,PORK
Cinnamon & Star Anise Pork Chops
July 6, 2018 Lee
2 Comments

Cinnamon & Star Anise Pork Chops

The flavors are wonderful and is a good change from regular pork chops. This is a Thai recipe for pork chops that poaches them, which is a fancy word for simmering. I made this on 16 July 2018, and this is a keeper!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine Thai
Servings 3 servings

Ingredients
  

  • 3 pork chops, bone in
  • 3 pieces whole star anise
  • 1-2 sticks cinnamon, 1 thick or 2 thin
  • 1/2 small onion, finely diced
  • 4 cloves garlic, smashed and minced
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper powder
  • 1/2 teaspoon sugar
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 tablespoon cornstarch
  • water, as needed

Instructions
 

  • Mix together the salt, sugar, onion, garlic, white pepper, and soy sauces. I used two thin pieces of cinnamon.
  • Rinse the pork chops. This photo shows how the pork chops can vary.
  • You can tenderize if you like with a mallet or needle tenderizer. Add the chops to a sturdy zip lock bag. I use a needle tenderizer, both sides, not to tenderize the meat but to allow the marinade to soak into the meat.
  • Add the remaining liquid mix and the star anise and cinnamon to the zip lock bag, squish the chops around, mindful of the where the bones are next to the bag. Remove as much as air as you can from the bag and zip close. Place the bag in the fridge for at least 3 hours but overnight is recommended. For 3-6 hours, flip the bag once an hour.
  • Place the chops and the marinade in a pot,
  • Add water to just cover the chops. Bring to a boil then reduce to a low boil, and let the chops cook until the liquid is reduced by half and the chops are tender.
  • Remove the chops to a dish with a slotted spoon leaving the liquid in the pot.
  • Mix together the cornstarch and 2 tablespoons of water to make a slurry. Whisk the slurry into the liquid while the pot is on medium heat, whisk or stir for several minutes to slightly thicken the sauce. Remove the star anise and cinnamon sticks.
  • Serve the chops with rice on the side and spoon the sauce over the chops.

Notes

I will price this when I get pork chops again in the city, I will say low price now.
This recipe for Cinnamon & Star Anise Pork Chop is adapted from Appon's Thai Food.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: THAI,PORK