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Tasty Ground Beef & Celery Stir Fry
June 4, 2018 Lee
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Tasty Ground Beef & Celery Stir Fry

This is Chinese in origin and sounds just down right tasty, and quick to prepare. On my to cook list for sure! The only item uncommon in the ingredients, unless you do a lot of Asian cooking, would be the Shaoxing Rice Wine, available in the US in Asian markets and if all else fails, on Amazon.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 250 grams ground beef, (1/2 lb)
  • 2 cups celery, diced
  • 4 cloves garlic, smashed and sliced
  • 4 dried chilies, chopped
  • 2 tablespoons vegetable oil, divided
  • 1 tablespoon Shaoxing rice wine
  • 1/4 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons oyster sauce

Instructions
 

  • Heat 1 tablespoon of the oil in a wok or non stick pan on medium heat, when hot, stir fry the beef until it starts to change color, about 2 minutes, then add the rice wine and stir fry for another minute. Remove the beef from the pan and set the beef aside.
  • Same pan, add the other 1 tablespoon of oil, when hot, add the sliced garlic and chilies, stir fry until fragrant, about 1/2 a minute.
  • Add the celery and season with the salt, as desired and saute for 5 minutes or until the celery is soft, then return the beef back to the pan and toss in the soy sauce and oyster sauce, stir fry for another 1 to 2 minutes.
  • Serve.

Notes

Low cost.
Inspired by the recipe Tasty Ground Beef & Celery from Spice the Plate.
* Best Value $1 or Less per Serving,: CHINESE,BEEF
Spicy Shredded Chicken Salad
June 4, 2018 Lee
1 Comment

Spicy Shredded Chicken Salad

This is a Chinese dish, and sounds very tasty, as I do love a good chicken salad. Common ingredients are used which is a bonus. On my to cook list.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 500 grams chicken breasts, boneless, skinless
  • 1/2 cup garlic, smashed and minced
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons vegetable oil
  • 1 tablespoon red pepper flakes, or less, to taste
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon soy sauce
  • 1 1/2 teaspoons oyster sauce
  • 1/4 teaspoon ground cumin

Instructions
 

  • I use my little rice cooker to do steaming, it came with a steamer basket and works perfect for items like this. Three chicken breasts was just a bit over 500 grams, perfect, no one will complain.
  • Steam the chicken breasts for 20-25 minutes or until cooked through, cut one in half to check doneness.
  • When cooked, remove from the steamer and allow to cool, then shred and place in a large mixing bowl.
  • Heat the oil in a non stick pan on medium heat, when hot, add the garlic and red pepper flakes. Stir fry until fragrant, about 1-2 minutes. Remove from heat.
  • To the pan, stir in the salt, oyster sauce, soy sauce, and cumin.
  • Add the cilantro, reserving a small amount for garnish) to the chicken in the mixing bowl and toss to mix that in.
  • I did use a variant and added some diced pickled red onion.
  • Add the garlic mixture from the pan and toss to mix well.
  • Serve and garnish with cilantro or chill and serve with cilantro garnish.

Notes

The chicken breasts will cost about 30 Baht/500 grams. For 2 servings, this is about 47 cents per serving.
Shortcut: Pickled Red Onion.
Variants: 1. Add diced red onion. 2. Add diced celery. 3. Add diced pickled red onion, excellent!
Inspired by the recipe Spicy Shredded Chicken Salad from Spice the Plate. 
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,CHICKEN & TURKEY,Sides - Salads
Asadong Pork Giniling with Quail Eggs & Mushrooms
June 2, 2018 Lee
1 Comment

Asadong Pork Giniling with Quail Eggs & Mushrooms

Ang Sarap, Raymund, New Zealand.
This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this on 17 July 2018 exactly as written, very well liked by the family. Link to the Shortcut is listed in the Notes section.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Filipino
Servings 3 servings

Ingredients
  

  • 500 grams ground pork, (1 lb)
  • 15-20 hard boiled quail eggs, peeled, or canned, Shortcut
  • 8 fresh Shiitake mushrooms, stems removed and sliced
  • ¼ cup oyster sauce
  • ¼ cup soy sauce
  • 2 pieces whole star anise
  • 1 tablespoon sugar
  • 1 cup chicken stock
  • 2 tablespoons cornstarch, mix with ¼ cup water to make a slurry
  • 3 spring onions, chopped, 1 inch pieces, white and green parts
  • 4 cloves garlic, minced
  • 1 small onion, minced
  • salt and pepper, to taste
  • cooking oil, as needed

Instructions
 

  • If using fresh quail eggs, hard boil, peel, and place in a dish and set aside. If using canned eggs, just drain and rinse then place in a bowl and set aside.
  • 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.
  • 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.
  • 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.
  • Stir in the cornstarch slurry and the eggs, simmer until the sauce thickens as you desire. Season with salt and pepper as desired.
  • When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
  • Serve with a side of fresh cooked rice.

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.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FILIPINO,Eggs - Quail,PORK
Fresh Pear Pie
June 2, 2018 Lee
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Fresh Pear Pie

This sounds very good and adding this for a good friend in Thailand. This recipe is for fresh pears, and making the crust yourself. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 9 inch pie crusts, OR make from a shortcut
  • 1/2 cup sugar
  • 3 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon lemon zest
  • 5 cups fresh pears, cored, peeled, and sliced
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1 egg

Instructions
 

  • Preheat your oven to 230 C (450 F). Place a baking sheet on the bottom rack.
  • Add the pear slices to a large mixing bowl. Mix together the sugar, flour, nutmeg, and lemon zest and sprinkle over the pears and toss to mix in.
  • Roll out the first crusts and line a 9 inch pie dish, pour in the pear mixture.
  • Roll out the second pie crust and place on top of the pie, flute the edge to your preference. Cut a few slits in the top crust.
  • Beat the egg with a tablespoon of water, brush this on the top then sprinkle some sugar on the top (makes a nice and golden crust to give a sweet crunch).
  • Place pie on the baking sheet and bake sheet for 10 minutes, then reduce the temp to 180 C (350 F) and bake for another 35 to 40 minutes, or until the crust is golden brown.
  • Cool for several hours before serving. Serve with whipped topping or ice cream as desired.

Notes

I will say Fair cost per serving until I can locate fresh pears again.
Shortcut: Pie Crust.
Adapted from an internet recipe. 
* Fair Value $1.01 to $1.50 per Serving,DESSERTS
Braised Quail Eggs & Mushrooms
June 2, 2018 Lee
1 Comment

Braised Quail Eggs & Mushrooms

Adapted from an internet recipe.
Quail eggs and mushrooms, sounds good to me. This is Chinese in origin. Served as a side dish or a light main dish when served with steamed broccoli or cauliflower. I made this on 24 June 2018 and is perfect as written. Link to the shortcut is listed in the Notes section.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish, Side
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 24 hard boiled quail eggs, peeled, or canned, Shortcut
  • 1 tablespoon soy sauce
  • 1 spring onion, cut into 1 inch pieces, green and white
  • 2 cups fresh baby button mushrooms, or canned
  • cooking oil, for frying and sauteing

For the Sauce

  • 1½ tablespoons soy sauce
  • 1 cup chicken stock, fresh or from powder
  • ½ teaspoon sugar
  • black pepper, as desired

For the Thickener

  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions
 

  • If using fresh hard boiled quail eggs, peel those and place in a shallow bowl. If using canned canned eggs, drain, rinse, and place in a bowl. Add the 1 tablespoon of soy sauce and mix together. Set aside and marinate for 15 minutes.
  • If using canned mushrooms, drain and rinse those, and set them aside. If using fresh mushrooms, steam those to precook them, then set those aside.
  • In a bowl, mix together the sauce ingredients, and in a measuring cup, mix together the thickening ingredients.
  • Heat a wok or large pan with about ½ inch of cooking oil, while the oil is heating, take a toothpick and poke each egg a few times through the white into the yolk. The reason for this is you are going to fry the eggs in hot oil, the pricks from the toothpick should reduce the chances of an egg bursting. When the oil is hot, add the eggs and fry for a few minutes, stirring them as well until starting to brown up. Remove the eggs and drain.
  • Pour out the oil from the wok or pan, and return 2 tablespoons of oil back to the pan, heat and when hot, saute the spring onion until fragrant.
  • Add the mushrooms and the sauce to the pan and stir fry for 2-3 minutes.
  • Stir in the thickener then the eggs. Stir to mix together and cook until the sauce thickens. Remove from heat.
  • Serve as is as a side dish or serve with steamed vegetables for the light main dish.

Notes

Low cost as a light main dish.
Shortcut: Perfect Hard Boiled Quail Eggs.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,Eggs - Quail,MUSHROOMS,SIDES
Quail Eggs in Soy Sauce II
June 2, 2018 Lee
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Quail Eggs in Soy Sauce II

Adapted from an internet recipe.
This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Notes section.
Print Recipe
Course Appetizer, Side
Cuisine American
Servings 0

Ingredients
  

  • 25-35 hard boiled quail eggs, peeled, or canned, Shortcut
  • ½ cup soy sauce
  • ½ cup white vinegar
  • ¼ cup apple cider vinegar
  • 1 cup water
  • 2 cloves garlic, minced
  • 3 tablespoons brown sugar
  • 1 teaspoon sea salt
  • 2 Bird's Eye Chilis, cut in half lengthwise
  • 1 medium onion, cut into wedges
  • 2 pint mason jars

Instructions
 

  • In a pot, add the soy sauce, vinegars, garlic, brown sugar, and salt. Bring to a boil, stir, and boil for 3 minutes. Remove from heat and allow to cool to room temp.
  • If using fresh hard boiled quail eggs, get them peeled, rinsed, and place in the mason jars. If using canned eggs, drain, rinse (they are already peeled), and place in the mason jars.
  • Add 1 chili (both halves) to each jar. Place a wedge or two of onion in each jar.
  • Pour the cooled brine into each jar, pack in more eggs as needed and push them down into the liquid so they are covered. Place lids on the jars and set in the fridge for 3 to 5 days, then the eggs are ready to be enjoyed.

Notes

Shortcut: Perfect Hard Boiled Quail Eggs.
APPETIZERS / SNACKS,Eggs - Quail,SIDES
Quail Eggs in Soy Sauce I
June 2, 2018 Lee
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Quail Eggs in Soy Sauce I

Adapted from an internet recipe.
This sounds very good, and this recipe is Indonesian in origin. Normally served on a skewer as a side dish, appetizer, or snack. On my to cook list. This recipe assumes you have fresh hard boiled quail eggs or for folks in the states, feel free to use canned. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side
Cuisine Indonesian
Servings 6 servings

Ingredients
  

  • 30 hard boiled quail eggs, peeled, or canned, Shortcut
  • 200 grams palm sugar
  • ¼ cup soy sauce
  • 3 cups water
  • 4 shallots, chopped
  • 1 teaspoon coriander seeds
  • salt, as desired
  • 2 bay leaves, Indonesian if you have them
  • 1 inch galangal root, chopped, (3 cm)
  • 6 wooden skewers

Instructions
 

  • If using fresh hard boiled eggs, get them peeled the set aside. If using canned, just drain and rinse (they are already peeled) and set them aside.
  • Add the chopped shallots, galangal, coriander, and a pinch or two of salt in a mortar and mash with a pestle. No mortar? No problem, use a food processor or blender. Set aside.
  • Add the water to a pot and bring to a boil. Then stir in the mashed ingredients, bay leaves, sugar, soy sauce, and finally add the eggs.
  • Reduce heat to a simmer and let the mixture cook until the eggs are a nice brown color then remove from heat.
  • Remove the eggs and drain.
  • Place 5 eggs on each skewer.
  • Serve.

Notes

Shortcut: Perfect Hard Boiled Quail Eggs.
: INDONESIAN,APPETIZERS / SNACKS,Eggs - Quail,SIDES
Caramelized Pork & Quail Eggs
June 1, 2018 Lee
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Caramelized Pork & Quail Eggs

Adapted from an internet recipe.
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.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Lunch, Main Dish
Cuisine Cambodian
Servings 4 servings

Ingredients
  

  • 24 hard boiled quail eggs, peeled, or 1 can drained, Shortcut
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 3 cups water
  • 2 cloves garlic, smashed and minced
  • ¼ cup fish sauce
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups young coconut juice
  • 750 grams pork shoulder, cut into 1 inch pieces, (1½ lb)
  • 2 spring onions, sliced, white and green parts
  • ¼ teaspoon black pepper

Instructions
 

  • Have your quail eggs prepared and set aside. If using canned eggs, just drain, rinse, and set aside.
  • 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.
  • 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.
  • Add the pork, eggs, and simmer until the pork is tender, stirring occasionally. This can be 45 minutes to over an hour.
  • 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.

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.
* Best Value $1 or Less per Serving,: CAMBODIAN,Eggs - Quail,PORK
Quail Egg Wontons
June 1, 2018 Lee
1 Comment

Quail Egg Wontons

This is a common street food in Bangkok sold as a snack. This is going to be written as 5 eggs per skewer, and one to two skewers would be an appetizer or snack. If you do not have fresh quail eggs, in the states you can buy these canned in most Asian markets. I made these on 3 Jun 2018, nothing hard about this but it does time if making a lot, I used about 42 eggs for this. Links to the shortcuts are listed in the Notes section.
5 from 1 vote
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Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Course Appetizer, Lunch, Side
Cuisine Thai
Servings 1 skewer

Ingredients
  

For Each Skewer

  • 5 hard boiled quail eggs, peeled, or canned - drained, Shortcut
  • 5 wonton wrappers
  • 1 wooden skewer

To Fry

  • lard, or cooking oil, as needed, Shortcut

Instructions
 

  • Place a wonton wrapper on your work surface with a corner pointed towards you. Dip your finger in a small bowl of water and all 4 edges of the wrapper, place a quail egg on the wrapper.
  • Fold the corner closest to you over the egg away from you, then roll the egg away from until you see the corners overlapped.
  • Take the left and right corners and fold them one at a time over the egg as well, so they overlap. Place on a skewer, running the skewer through the corners overlapped, as seen in this photo. I folded the left corner first, then right corner, gives a nice uniform appearance.
  • Repeat with the remaining eggs and wrappers. Using as many skewers, eggs, and wrappers as desired.
  • Heat a pan with about ½ inch of lard, or oil, (I used homemade lard for this), when hot, add a few skewers at a time, fry to golden brown.
  • Turn and fry the other side to golden brown. Frying both sides, called a shallow deep fry, takes just 10-20 seconds per side.
  • Serve with a dipping sauce of your choice.

Notes

Shortcuts: Perfect Hard Boiled Quail Eggs. Rendering Lard.
#1 Go-To Recipes,5 Ingredients or Less,: THAI,Eggs - Quail
Peanut Butter
May 31, 2018 Lee
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Peanut Butter

Peanuts, four other ingredients, and a blender is all you need to make peanut butter at home, and you control the amount of sugar you want to use.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine American
Servings 2 cups of peanut butter

Ingredients
  

  • 300 grams raw peanuts, skinless, (2 cups or 11 oz)
  • 5 tablespoons cooking oil
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 3 tablespoons sugar, use less as desired

Instructions
 

  • Preheat your oven 180 C (350 F). When hot, place the peanuts in a single layer on a baking sheet and bake for about 20 minutes, tossing them a few times and spreading back out to a single layer. Bake until they are golden brown. Set aside to cool.
  • When the peanuts are cooled, add to a blender along with the cooking oil, butter, salt, and sugar that is dependent on your taste.
  • Blend on high speed for about 3 minutes, pause several times to scrape the sides back in the mixer.
  • When smooth, remove from the blender and place in a jar or air tight container and place in the fridge. This will stay fresh for 1-2 months in the fridge.

Notes

Low cost.
Adapted from an internet recipe.
INGREDIENTS