Author Archive
Chicken & Basil Sausage
This is an excellent Thai sausage. Easy to make and flavorful.
Ingredients
- 500 grams ground chicken, (1 lb)
- 2 cups cooked white rice
- 2 teaspoons white pepper powder
- 2 teaspoons fresh coriander, chopped
- 15-20 Thai basil leaves, chopped
- 10 cloves garlic, peeled
- 10 coriander roots, or 1 teaspoon coriander root powder
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon salt
- sausage casings, see Step 1
Instructions
- 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.
- You can use store bought ground chicken (which is rare in the town near me) or you can grind your own. For this I used breasts, an ideal mixture would be breasts and thighs. The white bits on the right is from bread. To get the remaining amount of meat out of your grinder, tear up a slice of bread and run that through last.
- In a mortar, add the white pepper, garlic, and coriander and pound with a pestle to combine. You can also use a blender for this if you desire. If using mostly powders, just pound the garlic.
- Mix the pounded garlic mixture with the remaining ingredients, except the casings, by hand until fully mixed.
- You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
- Shape the mixture into 5 sort of equal balls. Here I have the balls shaped, my funnel and pusher from my meat grinder, as well as 5 collagen casings.
- Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube. Tie off the ends of each link with string.
- The sausage is ready now, but to firm it up, place the sausage in the fridge overnight, totally optional to do this but recommended.
- Poach then pan fry on low heat until cooked through and browned, turning often to prevent burning, or grill until cooked through.
- Serve and enjoy.
Notes
Low cost.
Pork, Noodle & Mushroom Sausage
This is a Thai sausage and sounds tasty. On my to make and cook list. When I make this I will determine a lot of the missing or unclear information.
Ingredients
- 175 grams fresh Shiitake mushrooms, chopped, (6 oz)
- 200 grams dried glass noodles, (bean curd noodles), (6 oz)
- 25 grams fresh galangal, chopped, (.80 oz)
- 10 grams fresh kaffir lime leaves, stems removed, (.35 oz)
- 25 grams fresh lemongrass, chopped, (.80 oz)
- 450 grams minced pork, see Step 1, (1 lb)
- 10 cloves garlic, peeled
- 4 coriander roots
- 1 teaspoon black pepper
- 1 tablespoon salt
- sausage casings, see Step 2
Instructions
- For the minced pork, if it is good and fatty, use 450 grams (1 lb) of that. If the pork does not look really fatty, go with 350 grams (12 oz) of that and 100 grams (3.5 oz) of ground pork belly. Grinding the meats yourself is always best as you can control the fat content, and for this, a higher fat content is needed. If grinding yourself, Use pork shoulder with a bit of pork belly, use the coarse plate (the wagon wheel) on the first grind.
- 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.
- Soak the glass noodles in hot water for about 30 minutes, drain and gently squeeze out the remaining water. Add the glass noodles to the ground pork and mix together.
- Add the chopped mushrooms to the ground pork and mix together.
- To a blender, add the galangal, lime leaves, garlic. Blend until well mixed.
If using your own meat grinder:
- Add the mixture from the blender to a large mixing bowl with the meat and or meat and pork belly, and use your hands and mix that in.
- Switch out the coarse plate for the medium plate, and run the meat mixture through the grinder again.
If just using bough ground pork:
- Add the mixture from the blender to a large mixing bowl with the ground meat, and use your hands and mix that in thoroughly.
To assemble:
- You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
- Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube.
To cook:
- Pan fry on low heat until cooked through, turning often to prevent burning, or grill until cooked through.
Notes
Pork mince in Tesco-Lotus will cost about 50 Baht/500 grams. Once I figure out how much sausage this makes, I will give a serving price, low cost for sure.
This recipe for Pork Noodle & Mushroom Sausage is adapted from Appon's Thai Food.
How to Roast Green Chilies
I have a friend in New Mexico, and lives and breaths green chilies, in particular, the Hatch variety. Now here in Thailand, we don't have the hatch varieties, but we can take advantage of the green chilies and peppers that are plentiful here. I actually had to look up how to roast chilies (you can tell I am not from Texas or New Mexico). This is a roast and freeze recipe for use in recipes that call for these, just thaw them out and ready to use.
Ingredients
- green chilies, and or green pepper
Instructions
- In Tesco-Lotus, these are named simply "Green Peppers" and they are delicious as well, but they have a skin that needs to be removed, and the roasting makes that easy and gives a great flavor the the peppers/chilies.
- In Tesco-Lotus, these are named simply "Long Green Peppers" and they are also delicious. These are the two types I am going prepare by roasting. There is also a red version of this aptly named "Large Red Pepper."
- Preheat your broiler to 200 C (400 F), for those with counter top ovens, use the top coil only. Position the rack 4 to 6 inches from the heating coil/burner. Line a baking sheet with foil.
- Wash the chilies and dry with paper towels. Place the chilies on the baking sheet in a single layer.
- Place the baking sheet in the broiler or oven and cook for 3 to 5 minutes, you are looking for about 75% charred and blistered skins on the chilies.
- Using tongs, turn each chili over and cook again for 3-5 minutes, also looking for 75% charred and blistered skins.
- Remove the baking sheet from the oven, and quickly place the chilies in a food safe zip lock bag, then seal the bag and let them sit for 15 minutes. This steams the chilies which will help in peeling them.
- Trim of the stem end of the chilies and pull the skin off. Slice in half lengthwise and scrape out the seeds and inner membranes with a spoon.
- Slice in piece in half lengthwise, then chop or dice.
- Allow to cool to room temperature, then place in small freezer bags or in small freezer containers, or in an average size ice cube tray, and when they are frozen, transfer the 'cubes' to a freezer bag.
Notes
Low cost.
Variant: 1. You can roast the chilies over an open flame on your stove, using tongs to hold the chilies.
Adapted from an internet recipe. Photos courtesy of Tesco-Lotus Thailand.
Pasta with Tomatoes & Mozzarella
Sounds like another delicious pasta recipe to test out. On my to cook list.
Ingredients
- 1 clove garlic, smashed and finely minced
- 1 kilo tomatoes, chopped, (2 lbs)
- 250 grams Mozzarella Cheese, diced in 1/2 inch pieces, (1/2 lb)
- 1/2 cup fresh basil, coarsely chopped
- 1/2 cup extra virgin olive oil
- salt and black pepper, to taste
- 500 grams dry short pasta, like medium shells, spirals, etc., (1 lb)
Instructions
- Add the first 5 ingredients to a large mixing bowl. Toss together to coat everything with the oil. Season with salt and pepper as desired. Set aside to let the flavors combine.
- While the tomato mixture is set aside, cook the pasta in a pot of salted boiling water until tender. Drain well.
- Toss the pasta with the tomato mixture to combine.
- Serve as a light dinner with garlic bread if desired.
Notes
The cheese would be the only big expense here. About 140 Baht for 200 grams, just going with the 200 instead of 250 grams, for 6 servings, this is about 73 cents per serving.
Adapted from an internet recipe.
Pasta with Tomatoes & Anchovy Butter
Great sounding dish. I am looking forward to making this, on my to cook list for sure.
Ingredients
- 250 grams dry spaghetti, or fettuccine, (1/2 lb)
- 1/4 cup butter, 1/4 block, (1/2 stick)
- 2-3 anchovy fillets, in olive oil, drained
- 4 cloves garlic, peeled, sliced
- 1 kilo medium fresh tomatoes, quartered, (2 lbs)
- salt and pepper, as desired
- fresh herbs, such as parsley or chives, chopped
Instructions
- Cook the pasta in a pot of boiling salted water until just tender. Reserve 1/2 cups of the pasta water then drain the pasta.
- While the pasta is cooking, heat the butter in a large non stick pan, when hot, add the anchovies and garlic. Cook and stir often, mashing up the anchovies, they dissolve into the butter, until the garlic is tender, about 4-5 minutes.
- Add the tomatoes and season with salt and pepper as desired, stir occasionally and cook down the tomatoes until they are falling apart, about 10 minutes or so.
- Add the pasta to the pan plus the reserved pasta water and toss with the tomatoes. Cook until the all the pasta is coated with the butter sauce and the pasta is heated through.
- Sprinkle in the herbs and mix together.
- Serve.
Notes
Low cost.
Adapted from an internet recipe.
Scrambled Eggs with Spinach & Parmesan
Sounds like an easy and quick dish for breakfast, lunch, or light dinner. On my to cook list and I will sort out the fresh to frozen spinach as well.
Ingredients
- 2 eggs, chicken
- salt and black pepper, as desired
- 1 teaspoon olive oil
- 3 cups fresh baby spinach, I will determine frozen as well
- 1-2 tablespoons Parmesan cheese, grated
- red pepper flakes, as desired
Instructions
- Crack the eggs into a small, season with salt and black pepper as desired, whisk and set aside.
- In a non stick pan, heat the oil, then add the spinach and cook until wilted, mixing often. about 1 minutes.
- Pour in the whisked eggs and stir to mix in, cook for a bout 1 minute, stir occasionally until the eggs are just set.
- Stir in the cheese, and when mixed, transfer to a plate and sprinkle with red pepper flakes as desired.
- Enjoy with some toast on the side if desired.
Notes
Low cost.
Adapted from an internet recipe.
Oyster Mushroom Pasta
Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Ingredients
- 500 grams dry linguine, or fettuccine, or spaghetti, (1 lb)
- 1/2 cup butter, 1/2 block, (1 stick)
- 500 grams fresh oyster mushrooms, (1 lb)
- 1/3 cup fresh parsley, chopped
- salt and pepper, to taste
- 2/3 cup whipping cream
- 4 spring onions, sliced, white and green parts
- 1/4 cup Parmesan cheese, grated
Instructions
- Prep the mushrooms by cutting off the root ends, give a quick rinse and squeeze out the excess water. Just use your fingers and pull the mushrooms into 2 to 3 pieces, and for any large pieces, go ahead and cut those in half.
- Cook the pasta in a pot of salted boiling water. Cook until just tender. Drain.
- While the pasta is cooking, melt the butter in a large non stick pan on medium heat. When the butter is melted, add the mushrooms. Cook and stir often until the mushrooms are good and wilted and starting to brown.
- Mix in the parsley and season to taste with salt and pepper. Cook to wilt the parsley, about 1 minute.
- Stir in the cream and bring to a boil, stirring until the sauce thickens.
- Pour the mushroom sauce into the pasta, and toss to mix together.
- Add the spring onion and cheese and mix together.
- Serve as a side dish with any meal. Enjoy.
Notes
Low cost.
Variants: 1. Use any long or short pasta you desire. 2. Use any type of mushrooms you desire.
Adapted from an internet recipe.Â
Sumac Fried Eggs
This sounds good, and as I understand it, Lebanese in origin. USE ONLY store bought dried sumac. On my to cook list and soon. This is presented in two ways, the first way is sumac at the end, the second way is to flavor the oil with sumac, please let me know your comments.
Ingredients
- 3 tablespoons olive oil
- 1 red chili, seeded and sliced thin
- 3 cloves garlic, peeled, thinly sliced
- 4 eggs
- sea salt
- dried sumac, as needed
Instructions
First Method
- Heat the oil in a large non stick pan on medium heat, when hot, add the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic or it may result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
- Crack eggs into the pan and season with sea salt to your liking. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
- Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a light pinch of sumac.
- Serve with sides of your choice, rice would be good.
Second Method
- Heat the oil in a large non stick pan on medium heat, when hot, add a tiny pinch of sumac, then the chili and garlic, saute, stirring often, until the chili is soft and the garlic browned, do not over cook the garlic or it may result in a bitter taste. Remove the garlic and chili leaving the oil in the pan.
- Crack eggs into the pan and season with sea salt to your liking, and just a tiny pinch of sumac. Gently move the move the eggs around with your spatula, the goal is sunny side up, firm whites, but browned and crispy sides and bottom. The yolk should be runny. You may need to cook these in batches, 2 eggs at a time.
- Place one to two eggs on a plate, sprinkle with the garlic and chili mixture, and a tiny pinch of sumac as desired.
- Serve with sides of your choice, rice would be good.
Notes
Low cost per serving.
Creamy Mushroom Pasta
This is a simple and basic dish, made with what you have, how much of what you would like to use. Easily tailored to make this your own creation, or to change it each time you prepare it.
Ingredients
- butter
- pasta, type and amount is up to you
- 1-2 handfuls fresh mushrooms, sliced, button or Shiitake would be nice
- 1-2 splashes whipping cream
- fresh chives, chopped
- Parmesan cheese, grated, be generous here
- salt and pepper, as desired
Instructions
- Melt the butter in a large non stick pan, about 2-4 tablespoons would be nice. When melted, add the sliced mushrooms and saute them until nicely browned.
- While the mushrooms are cooking, cook the pasta in a pot of boiling salted water. Cook until the pasta is just tender, then drain.
- When the mushrooms are browned, add a splash or two of whipping cream and mix in, then add the pasta and mix that in. Then add a big generous amount of Parmesan and mix that in.
- Plate, top with additional Parmesan as desired and some fresh chopped chives for garnish. Enjoy.
Notes
Low cost.
Adapted from an internet recipe.
Fried Cabbage & Egg Noodles
This is German in origin, and is probably the reason fried cabbage is prevalent in the US, migrants bring their common dishes with them, then prepare them using ingredients from the local region. This is a simple dish with only four ingredients, and it is delicious.
Ingredients
- 500 grams egg noodles, (1 lb)
- ½ cup butter
- 1 head cabbage, medium size, cored and chopped
- salt and pepper, to taste
Instructions
- Cook the pasta in a pot of boiling salted water until just tender, drain.
- While the pasta is cooking, melt the butter in a large non stick pan on low heat then add the cabbage and season with salt and pepper to taste, cover and cook the cabbage, turning often, until it starts to just turn brown.
- Add the pasta to the pan and toss with the cabbage to mix. Cook until the pasta starts to turn brown, maybe 5 minutes, turning and mixing often.
- Serve as a side dish. Enjoy.
