Author Archive
Sambal Ulek
January 21, 2018 Lee
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Sambal Ulek

Pisang Susu, Pauline Chavannes de Senerpont Domis, Netherlands.
This is the base recipe for Indonesian chili sauces, called sambals. Sambal Ulek is simply chilies and salt pounded in a mortar.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Condiment
Cuisine Indonesian
Servings 0

Equipment

  • Mortar & Pestle

Ingredients
  

Basic Sambal Ulek

  • 20 red Bird's Eye chilies, any kind of chilies work, from mild to hot
  • 2 teaspoons salt

For Sambal Trassi, add some

  • shrimp paste

For Sambal Badjak, add some

  • coconut cream
  • candle nuts
  • galangal
  • lemongrass

Instructions
 

  • Chop the chilies and remove stems. If you want a milder spiciness, remove the seeds. Place in a mortar with the salt and pound to your desired consistency.
  • Place in a jar and store covered in the fridge and use as needed.
  • To make the other versions, just add a bit of the other ingredient when you pound the chilies and salt.
: INDONESIAN,CONDIMENTS,Ingredients - Sauces
Hachée with Chicken Hearts
January 21, 2018 Lee
1 Comment

Hachée with Chicken Hearts

Pisang Susu, Pauline Chavannes de Senerpont Domis, Netherlands.
This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Indonesian
Servings 4 servings

Ingredients
  

  • 500 grams chicken hearts, (1 lb)
  • 500 grams chicken livers, (1 lb)
  • 100 grams dry egg noodles, (3½ oz)
  • 2 tablespoon olive oil
  • 1 cup coconut milk
  • 1 medium onion, diced
  • 4 cloves garlic, smashed and minced
  • 5-10 candle nuts, or kemiri paste, optional
  • 1 teaspoon white pepper
  • salt, to taste
  • spring onion, chopped, for garnish

Instructions
 

  • If using fresh egg noodles, soak them in hot water. If using dry egg noodles, cook those in a pot of boiling water until tender. Set aside. I used dry Japanese noodles and boiled them.
  • Rinse the hearts and livers, trim the top of the hearts as desired. Place only the hearts in a pot and cover with about 1 inch of water. Bring to a boil then reduce heat to a gentle boil for 10 minutes, skim any foam off that forms on the top of the water. Here the hearts are in first, untrimmed as that is flavor in the fat, I trimmed them after they were removed from the broth.
  • Three minutes after the hearts are simmering, add the liver, they take less time to cook. Here the hearts and livers are removed to drain, perfect broth on the right.
  • At the 10 minute mark, remove the hearts and livers and drain, set the pot of broth to the side. Cut each heart and liver in half.
  • While the hearts and livers are cooking, add the onion, garlic, and candle nuts (if using) to a mortar and pound with a pestle to form a paste.
  • In another pot, add the onion mixture from the mortar, saute until a light yellow color, then add the hearts and livers, broth you made, and the coconut milk. Season with a teaspoon of pepper and salt to taste. Simmer until meat is heated through and is piping hot, about 5-7 minutes. I added some chopped spring onion and cilantro as well.
  • To serve, place some drained egg noodles in bowl, ladle on the meat and broth, garnish with chopped spring onion and or cilantro. Steamed bok choy would also be a good addition to add as well when serving. Enjoy.

Notes

Chicken liver will cost about 55 Baht/500 grams and hearts will cost about 35 Baht/500 grams. For 4 servings, this is about 66 cents per serving.
Variants: 1. This can be prepared with just hearts, just livers, or a mix of both. 2. A blender can be used in place of a mortar and pestle. 3. Add some chopped spring onion, and or cilantro to the pot after adding the coconut milk. 4. Just saute the onion and garlic, that worked well for me.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: INDONESIAN,Chicken - Giblets,SOUPS, STEWS, CHILI
Lentil & Potato Stew
January 19, 2018 Lee
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Lentil & Potato Stew

Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 500 grams potatoes, washed, cubed 1/2 inch
  • 250 grams carrots, washed, sliced 1/4 inch
  • 4 cloves garlic, smashed and minced
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon apple cider vinegar
  • 3 cups water
  • 1 cup dry brown lentils, soaked overnight
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons fresh thyme, finely chopped
  • 3 cups fresh greens, or frozen, thawed, and squeezed dry

Instructions
 

  • Heat the oil in a large pot with the oil, then add the onion cook until softened, the add the potatoes and carrots and cook for 5 minutes to just brown them.
  • Add the garlic and rosemary until fragrant then the salt, pepper, cayenne, and paprika and stir to combine the flavors for 30 seconds to a minute.
  • Add the vinegar and water and stir, bring to a boil and add the lentils and reduce to a simmer, simmer for 25 to 30 minutes, or until the potatoes and carrot is tender and the lentils are tender.
  • Remove from heat and stir in the honey, mustard, thyme, and greens. When the greens are wilted and hot, serve.

Notes

I will price this when I can find dried lentils here, for now I will say low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Kow Piek Sen (ເຂົ້າ ປຽກ)
January 13, 2018 Lee
3 Comments

Kow Piek Sen (ເຂົ້າ ປຽກ)

Khanthary Singnhoth, United States.
This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the Shortcut is listed in the Recipe Notes section.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Laotian
Servings 6 servings

Ingredients
  

  • 1 whole chicken, see Step 1
  • 10 cups water, more if needed
  • 1-2 onions, quartered
  • 1 teaspoon salt
  • 1 stalk fresh lemongrass, beaten and tied in a knot
  • 300 grams pork balls, (10 oz)
  • 1 can quail eggs, drained, or 25 fresh hard boiled, Shortcut
  • 1½ cups dry macaroni

For Seasonings

  • 1-2 teaspoons chili oil
  • 1-2 teaspoons fish sauce
  • 1-2 teaspoons soy sauce
  • pinch cane sugar
  • 3-4 spring onions, sliced
  • fresh cilantro, stems and leaves, chopped

For Garnish

  • fried garlic
  • fresh cilantro leaves, chopped
  • spring onion, sliced

Instructions
 

  • You can go with a whole chicken (in Asia, remove the head and feet first if desired), in the US, remove the giblet pack, save those for a snack later. Now you can boil the chicken whole, or you can cut it into the standard pieces or I will just go with two breasts and two quarters (separated), no need for the wings or back.
  • In a large pot, add the water, onion, lemongrass, and salt and bring to a boil.
  • Once boiling, carefully lower in the chicken, using pieces would be much easier than a whole chicken. Return to a gentle boil and cook the chicken through (you are making the broth). Chicken cooking on the left, quail eggs cooking on the right.
  • While the chicken is cooking, open and drain the drain the eggs if using canned, or hard boil them if using fresh, shortcut for hard boiled is Recipe Notes. Prep the pork balls by simply slicing each in half. And then measure out the dry macaroni.
  • When the chicken is fully cooked, carefully remove the chicken and the lemongrass bundle from the pot. Then add the dry macaroni and let that cook.
  • While the macaroni is cooking, use two forks and shred the chicken, removing skin, bones, and any gristle, good snack for your dog.
  • When the macaroni is tender, add the chicken, eggs, pork balls, spring onion, and cilantro to the pot, reduce heat to a simmer and use the Seasonings as listed to taste. Let this simmer for about 10 minutes.
  • Ladle soup into bowls and use the Garnishes listed as you desire to taste. Serve.

Notes

I will price this when I gather up all the ingredients. I will say Low cost for now.
Shortcut: Perfect Hard Boiled Quail Eggs.
Variants: 1. Use 1-2 Cornish game hens in place of chicken. 2. Omit the eggs or the pork balls, or both.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: LAO,Eggs - Quail,SOUPS, STEWS, CHILI
Easy Taco Pie
January 12, 2018 Lee
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Easy Taco Pie

This comes from a friend and sounds very good, certainly on my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 packet taco seasoning mix, OR make from a shortcut
  • 3/4 cup water
  • 6 eggs, chicken or duck
  • 1 cup whipping cream
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup Cheddar cheese, shredded

Optional Toppings

  • sour cream, OR make from a shortcut
  • fresh tomatoes, chopped
  • fresh avocado, chopped

Instructions
 

  • Preheat your oven to 180 C (350 F) and grease glass pie dish with butter and set aside.
  • Heat a large non stick pan and brown the beef until no pink is visible. Break up the beef as it cooks with the spatula. Just starting with the beef here.
  • Add the taco seasoning and water and reduce heat, cook for a few minutes to reduce the liquid and makes a thick sauce.
  • Add the beef to the prepared pie dish and spread to make an even layer.
  • In a mixing bowl, add the eggs, cream, garlic, salt, and pepper, mix together then pour over the beef. (Yes, I was making two pies.)
  • Top with the cheese.
  • Bake for 30 minutes or until the egg is set and the cheese starting to brown. Let rest for 5 minutes before slicing.
  • Serve with toppings of sour cream, chopped tomatoes, chopped avocado, or toppings of your choice. Enjoy.

Notes

Figure about 125 Baht for the beef and about 90 Baht for the cheese. For 6 servings, this is about $1.05 per serving.
Shortcuts: Taco Seasoning Mix, Sour Cream.
Variant: 1. Use ground pork in place of beef.
Recipe provided by good friend, Patty J. Fike, and the original recipe is here.
United States.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Fresh Long Beans (Pressure Cooker)
January 10, 2018 Lee
1 Comment

Fresh Long Beans (Pressure Cooker)

Adapted from an internet recipe.
When I say long beans, I mean green beans, taste the same, can be a bit tough depending how old/long they are, and can be 1 to 3 feet long. Highly recommended by a good friend to cook these in a pressure cooker for some amazing beans, and they are! I made these on 7 Feb 2018, and this will be the only way I prepare them from now on. Follow all safety requirements for your pressure cooker.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Course Side
Cuisine American
Servings 6 servings as a side

Equipment

  • Pressure Cooker

Ingredients
  

  • 3 cups fresh long beans, cut into 1 inch pieces (about 12 beans)
  • 3-5 slices smoked bacon, cut into ½ inch slices
  • 1 teaspoon salt
  • 2½ cups water

Instructions
 

  • For viewers in Asia, these are common in stores and markets, for viewers in the US and Canada, you may be able to find these at Asian markets. The longest beans in these two bundles is 21 inches. I only used 12 beans in this recipe, so 12 is a good number for 4 to 6 servings as a side dish.
  • Place everything into your slow cooker and give it a stir to mix everything up.
  • Place on and lock the lid, heat over high heat to bring cooker up to pressure, then reduce heat to maintain full pressure. Once at full pressure and the jiggler is making noise and moving, start timing for 3 to 4 minutes (even 5 minutes if you like really soft green beans).
  • When the time is up, turn off and move the cooker to an unused burner to cool for a natural release of pressure, about 10-15 minutes.
  • When it is safe with your pressure indicating zero pressure, remove the lid, drain the beans, put beans in a serving bowl, serve as a side dish.
  • Served as a side dish with fish.

Notes

Variant: 1. Add some pork, beef, or chicken broth powder to the beans, about ½ tablespoon, excellent flavor.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,Sides - Pressure Cooker
Philly Cheese Steak Sloppy Joes
January 10, 2018 Lee
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Philly Cheese Steak Sloppy Joes

These sound excellent! On my to cook list. I will verify prep and cook times when I prepare this.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo ground beef, (2 lbs)
  • 1 medium onion, diced
  • 2 bell peppers, diced
  • 3 cloves garlic, smashed and minced
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup beef broth, fresh or from powder
  • 1 tablespoon all purpose flour
  • 1 cup cheese, shredded, Provolone or Mozzarella would be good choices
  • bread or rolls, toasted, for serving

Instructions
 

  • In a large non stick pan on medium heat, brown the ground beef until almost cooked through, chopping it up with the spatula as it cooks. Drain off the fat.
  • Add the onion, peppers, and garlic and cook until the onions and pepper is softened.
  • Add the Worcestershire, beef broth, and sprinkle in the flour and stir. Cook to thicken the mixture.
  • When thickened, stir in your favorite cheese.
  • Serve on toasted rolls or bread of your choice.

Notes

Figure about 250 Baht for the beef. When I get some Provolone again I will be able to price this per serving. For now I will say fair cost.
Recipe provided by good friend, Rose Marie, and the original recipe is here.
United States.
BEEF
Slow Cooker Peanut Clusters
January 7, 2018 Lee
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Slow Cooker Peanut Clusters

Been a long time since I had peanut clusters, I need to change that. Makro in the city has a large baking supply section so I am making a list to pick up these ingredients. On my to make list.
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 144 1 Tbsp candies

Ingredients
  

  • 1 kilo dry roasted peanuts, (34.5 oz)
  • 900 grams vanilla almond bark, (32 oz)
  • 340 grams semisweet chocolate chips, (12 oz)
  • 115 grams baker's German chocolate, (4 oz)
  • candy sprinkles, optional

Instructions
 

  • Layer the ingredients in your slow in the order listed, except the sprinkles. Set the cooker to Low setting and cover, cook for 1 hour with no stirring.
  • After the first hour, give the mixture a good stir to combine everything. Continue to cook on Low for another hour, giving a quick stir about every 15 to 20 minutes.
  • Roll out a big sheet of parchment paper on your counter. At the end of the 2 hour mark, turn the cooker off and give the mixture another good stir.
  • Use a 1 tablespoon scoop, like a small ice cream scoop and scoop out the mixture placing each scoop onto the parchment, allow some space between each cluster.
  • Sprinkle with candy sprinkles if desired. Allow to cool completely. Enjoy.

Notes

I will price this once I obtain all the ingredients, for now I will say low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
C. W. Steamed Shrimp
January 4, 2018 Lee
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C. W. Steamed Shrimp

This comes from a good friend, and sounds excellent! I can imagine the taste of the shrimp. On my to cook list. Remember the most important part is just pink shrimp, if over cooked result is tough shrimp, important if using large shrimp. I will list steps for fresh and frozen shrimp.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 3 hungry people

Ingredients
  

  • 330 ml cold beer, (12-24 oz)
  • 2 tablespoons Old Bay seasoning, and more as needed
  • 1/2 cup cider vinegar
  • 1 cup water
  • 1 teaspoon black pepper, and more as needed
  • 1 1/2 to 2 kilo fresh or frozen medium shrimp, peeled, deveined, (3 to 5 lbs)

Instructions
 

  • In a large steamer pot, add all of the ingredients as stated and mix together. Place a steamer rack or basket over the liquid.
  • Add the shrimp to the steamer basket in layers, sprinkling with Old Bay and black pepper between the layers.
  • Cover the steamer pot and bring to a boil.

For Frozen Shrimp

  • Once the liquid is boiling, set a timer, 15 to 18 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the basket once in a while. Larger shrimp will be more time.

For Fresh Shrimp

  • Once the liquid is boiling, set a timer, 10 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the bask once in a while. Larger shrimp will be more time.

When the Shrimp are Done

  • Dump the shrimp to a large tray, serve with cocktail sauce, tartar sauce, an adult beverage (for adults), and enjoy!

Notes

I will price this when I get shrimp again. I will say fair cost for now.
Recipe provided by good friend, C. W. Elliot, and the original recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Cinnamon Roll Bread
January 4, 2018 Lee
5 Comments

Cinnamon Roll Bread

Excellent flavor! And is a no yeast recipe. I made this on 31 Jan 2018, perfect.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Side
Cuisine American
Servings 1 loaf

Ingredients
  

For the Bread

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 egg, room temp, chicken or duck
  • 1 cup milk
  • 2 teaspoons plain Greek yogurt, or sour cream

For the Topping

  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons water

For the Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions
 

  • Preheat your oven to 180 C (350 F) and lightly butter a bread pan.
  • In a large mixing bowl, mix together the Bread dry ingredients. In a small bowl, mix together the Bread wet ingredients.
  • Pour the wet into the dry and mix with a heavy spoon, no need for an electric mixer, easily done with a spoon.
  • Pour the batter into the prepared bread pan.
  • In a small bowl, mix together the Topping ingredients. Use a spoon to sprinkle the mixture over the bread batter.
  • Use a knife to make swirls through the batter to mix it in, about 1/3 deep into the batter.
  • Bake for 45 to 50 minutes, use the toothpick method to check for done. Insert a toothpick in the center and when it comes out clean, the bread is done.
  • When the bread is done, remove from the oven, let cool for 15 minutes, then roll out of the pan to a rack to cool completely.
  • While the bread is cooling, make the glaze using the powdered sugar and adding just a teaspoon of milk at a time to obtain the consistency you prefer.
  • When the bread is completely cooled, pour the glaze over the top.
  • Slice, serve, and enjoy.

Notes

Low cost.
Variant: 1. Add chopped walnuts and or raisins to taste to the batter before pouring into the bread pan, maybe some chopped walnuts on the top after you swirl in the topping.
Adapted from an internet recipe.
Variant provided by Sheila Olson.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAD & PASTRY,BREAKFAST (for dinner!),SIDES