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Sriracha Meatloaf Sandwiches
September 12, 2017 Lee
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Sriracha Meatloaf Sandwiches

Sounds good as a sandwich or even as a meatloaf. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef
  • 500 grams ground pork
  • 1 1/4 cups ketchup
  • 1/4 cup Sriracha Chili Garlic sauce, mild or hot is up to your preference
  • 1/2 cup onion, shredded
  • 1/2 cup import celery, shredded
  • 1/2 cup carrot, shredded
  • 1/2 cup fresh parsley, chopped
  • 2 cloves garlic, smashed and minced
  • 3/4 cup panko breadcrumbs
  • 1 egg, beaten
  • salt and pepper, to taste

For Serving

  • 4-6 lettuce leaves
  • tomato slices
  • red onion, sliced as needed
  • 8 slices thick cut bread, or 4 sandwich rolls, toasted
  • mayo, optional, as needed

Instructions
 

  • Preheat your oven to 190 C and line a baking sheet with parchment paper. Mix together the Sriracha and ketchup in a small bowl, set aside.
  • In a large mixing bowl, add the ground meats, shredded onion, carrot, parsley, garlic, parsley, panko, egg, and salt and pepper as desired, mix together with a large spoon until just combined. Add 1/2 cup of the ketchup mixture and mix that in, use your hands for this.
  • Divide the meat mixture into 4 portions, place each portion onto the parchment paper and shape 1 inch high in either a square or circle. Spread 1 tablespoon of ketchup mixture on each patty and bake for 20 minutes.
  • Toast the sandwich rolls or one side of each slice of bread if using that. Assemble the sandwiches as, spread mayo on each slice of bread or roll, then lettuce leaves, meatloaf burger, another spoon of ketchup sauce, then onion and tomato, top with remaining bread or roll, serve.

Notes

Figure about 100 Baht/500 grams for beef and 60 Baht/500 grams for pork. For 4 servings, this is about $1.18 per serving.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Steamed Enoki Mushrooms
September 11, 2017 Lee
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Steamed Enoki Mushrooms

Sounds perfect, Enoki mushrooms are tasty and maintain their crunch very well and this is a quick dish to prepare. In the US, these may be known as Golden mushrooms. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 1 serving

Ingredients
  

  • 150 grams Eboki mushrooms, roots trimmed, rinsed
  • 1 teaspoon sesame oil
  • 1 spring onion, chopped
  • 5 cloves garlic, smashed and minced
  • 1 tablespoon cooking oil
  • 1/8 teaspoon sugar
  • 1 tablespoon light soy sauce
  • pinch salt
  • 1 Bird's Eye Chili, seed and chopped, optional

Instructions
 

  • lay the mushrooms on a plate that will fit in the steamer you are using.
  • Heat the cooking oil in a small pan over medium heat, add the garlic and cook until aromatic, Remove from heat then stir in the sugar, soy sauce, pinch of salt and mix well. Pour this over the mushrooms.
  • If using the chopped Thai chili (Bird's Eye Chili) sprinkle that on the mushrooms as well.
  • Steam the plate for 6-7 minutes, drizzle the sesame oil over the top, sprinkle the chopped spring onion on top, serve.

Notes

Low cost.
This recipe for Steamed Enoki Mushrooms is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,MUSHROOMS,SIDES
Mushroom & Egg Salad
September 10, 2017 Lee
1 Comment

Mushroom & Egg Salad

The mushroom part intrigued me with this recipe. I have made several recipes from this friend and I have to say, they are all spot on, as well as this one! I made this on 29 Oct 2017 and this is really good. I used small Shiitake mushrooms which will result in a browner appearance than using white button mushrooms.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 6 servings as a side

Ingredients
  

  • 500 grams button mushrooms, or Shiitake, diced
  • 1 medium onion, finely diced
  • 1 clove garlic, smashed and minced
  • 4-5 hard boiled eggs, peeled and diced
  • 1/4 cup fresh dill, chopped
  • 1/2 cup mayo
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice, or lime juice
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • For the mushrooms, white button mushrooms or white Shimeji give the best appearance, Shiitake, brown Shimeji, or Cremini will result in a browner appearance to the salad. If you have seen what the Thais cook, appearance is not a show stopper here, just as long as it tastes good. I used Shiitake with the stems removed and just sliced, not diced.
  • Heat a large non stick pan on medium heat and add a splash of olive oil, when the oil is hot, add the mushrooms and saute for 10-15 minutes or until golden brown and no liquid is in the pan.
  • Put the mushrooms in a large mixing bowl. Photo showing the browned mushrooms just before I took them out of the pan.
  • Same pan, and another splash of olive oil, when the oil is hot, add the onion and saute for 10-12 minutes or until golden, then add in the garlic and cook for another minute and remove from heat.
  • Add the onion, eggs, and dill to the mixing bowl and mix together to combine.
  • In a small bowl, mix together the mayo, mustard, and lemon (lime) juice, stir the dressing into the salad until evenly coated, add more mayo if needed. Season with salt and pepper to your liking.
  • Chill for several hours in the fridge before serving. Serve with a little bit of fresh dill sprinkled on top.

Notes

Low cost.
Shortcut: Perfect Hard Boiled Chicken Eggs.
This recipe for Mushroom and Egg Salad is from Natasha's Kitchen.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,MUSHROOMS,Sides - Salads
Chicken Olivye (Chicken Potato Salad)
September 10, 2017 Lee
2 Comments

Chicken Olivye (Chicken Potato Salad)

Natasha's Kitchen, Natasha Kravchuk, United States.
This is a potato salad that is very popular in Russia and Eastern Europe. This is a two for one recipe, you can make chicken broth you can save and use in another recipe. I made this on 26 Oct 2017, absolutely brilliant salad, highly recommended. Link to the Shortcut is listed in the Notes section.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 2 hours
Total Time 3 hours
Course Main Dish, Side
Cuisine Russian
Servings 8 servings as a side

Ingredients
  

  • 500 grams chicken breasts, (1 lb)
  • 3 medium potatoes, peeled or unpeeled
  • 2 carrots, peeled or unpeeled
  • 2 cups frozen peas, thawed
  • 5 hard boiled eggs, peeled, diced
  • 2 cups baby dill pickles, diced, Shortcut
  • 1 small onion, finely diced
  • ¼ cup fresh dill, chopped
  • 1 cup mayo
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste

Instructions
 

  • Chicken can be prepared two ways:
  • First way: In a medium pot, add the chicken, fill with water and a teaspoon of salt and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until cooked through, remove chicken and allow to cool and handle, then dice that and add to a large mixing bowl. Strain the broth and save (refrigerate) for use in another recipe.
  • Second way: In a medium pot, add the chicken, fill with water and a teaspoon of salt, add trinity (1 carrot large pieces, 1 onion quartered, 1 stalk celery large pieces), and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until the chicken is cooked through.
  • Remove the pot from heat and let sit until room temp with the chicken in the broth, this makes for juicier chicken. When cooled, remove the chicken and dice and add to a large mixing bowl.
  • Strain the broth and save (refrigerate) for use in another recipe.
  • Dice the potatoes and carrots to the same size and place in a medium sized pot (same pot used for the chicken would be ideal). add enough water to cover the vegetables by an inch, stir in 1 teaspoon of salt. Bring to a boil uncovered and continue cooking for 10-15 minutes or until the vegetables are tender. Drain in a colander and rinse with cold water to stop the cooking process, drain well to remove any water. Add to the mixing bowl with the chicken.
  • Add the peas, eggs pickles, onion, and dill to the mixing bowl, give it a quick stir to mix everything, then add the mayo, salt, and black pepper and mix that in. (I used 3 chicken eggs and a handful of quail eggs, plus I used diced celery in place of peas.)
  • For the mayo start out with less than a cup and add as needed to fully coat everything.
  • Cover and refrigerate for at least two hours before serving. Serve as a side dish, or in my case, this is a light main dish for me. I can see this being a main dish with a fresh cooked cob of corn on the side.

Notes

The chicken breasts will cost about 35 Baht/500 grams. For 8 servings (as a side), this is about 13 cents per serving.
Shortcut: Refrigerator Pickles.
Variants: 1. Substitute cooked diced ham or kielbasa for the chicken. 2. Add sliced red radish or diced daikon. 3. Use a combination of chicken and quail eggs. 4. Substitute diced celery for the peas.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: RUSSIAN,CHICKEN & TURKEY,POTATOES,Sides - Salads
Chinese Stir-Fried Tomatoes and Eggs II
September 10, 2017 Lee
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Chinese Stir-Fried Tomatoes and Eggs II

This is probably the most popular dish in China. Another great sounding and inexpensive meal, and this recipe is coming from a friend in China so it is authentic.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 2-3 eggs
  • 2 medium tomatoes
  • pinch salt and pepper
  • 1/4 cup cooking oil
  • 1/8 teaspoon sugar
  • 1/2 teaspoon salt, or to taste
  • 1 spring onion, cut into 1 inch pieces

Instructions
 

  • In a small bowl, add the eggs and a pinch of salt and pepper then whisk until fine bubbles appear on the surface and the egg mixture is looking a bit lighter colored.
  • Remove the cores from the tomatoes and cut them into wedges.
  • Heat the cooking oil in a work or half wok pan, when the oil is hot but not smoking, stir in the eggs and wait a few seconds until the eggs are starting to firm up then turn off the heat, leave pan on the burner and use a spatula to break up the eggs.
  • Remove eggs to a plate leaving the hot oil in the pan, add the tomato wedges and cook until they are juicy, press down on the tomatoes to get some of the juice out of them. When juicy, add the eggs back to the pan and quickly stir fry into the tomatoes to combine well.
  • Serve.

Notes

Low cost.
This recipe for Chinese Tomato and Egg Stir Fry is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Chinese Tea Eggs (Marbled Eggs)
September 10, 2017 Lee
1 Comment

Chinese Tea Eggs (Marbled Eggs)

China Sichuan Food, Elaine, China.
Tea eggs are a popular Chinese street snack. I have heard of these, never had one until today, 24 Oct 2017, and they are good! Wonderful flavor. Links to the shortcuts are listed in the Notes section.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Side
Cuisine Chinese
Servings 5 servings

Ingredients
  

  • 5-6 hard boiled eggs, or 15 to 20 hard boiled quail eggs, Shortcuts
  • 1 tablespoon loose tea leaves, or 2 tea bags
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rock sugar
  • 3 pieces whole star anise
  • 1 stick cinnamon
  • 1 teaspoon Sichuan peppercorns, or black peppercorns
  • 3 slices fresh ginger
  • 3 bay leaves
  • ½ teaspoon salt

Instructions
 

  • Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
  • Main ingredients measured out. Star anise and cinnamon, black peppercorns, and the tea.
  • Add the rest of the ingredients, except the salt and eggs, to the water and bring to a boil then reduce to a simmer.
  • While waiting on the water to boil, use the back of a spoon and tap all over each egg, this makes the cracks needed for the marble effect.
  • When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then add the salt and simmer for 5 more minutes. Remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refrigerate in the liquid overnight.
  • Serve as a snack or with a noodle or porridge dish.

Notes

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Quail Eggs.
#1 Go-To Recipes,: CHINESE,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Quail,SIDES
Soy Sauce Eggs
September 10, 2017 Lee
1 Comment

Soy Sauce Eggs

This is a Chinese recipe and these eggs are served with noodle and rice dishes. These are generally soft boiled eggs but I will make with hard boiled as personal preference. These are delicious, and on my Go-To List now. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side
Cuisine Chinese
Servings 6 servings

Ingredients
  

  • 6-8 hard boiled eggs, or soft boiled, peeled, chicken or duck

For the Marinade

  • 1 tablespoon Chinese 5 Spice powder
  • 4 cups water
  • 1 1/2 teaspoons sugar
  • 3/4 cup soy sauce, low sodium if you prefer
  • 1 tablespoon rice vinegar

Instructions
 

  • Add all the marinade ingredients to a medium sized pot, bring to a boil then reduce to a simmer for 10 minutes. Remove from heat and let cool to room temperature.
  • Once the marinade is cooled, add the peeled eggs and place in the fridge overnight. The next day, remove the eggs from the marinade and store, covered, in the fridge until use. Discard the marinade. This photo is from the second day and I sampled an egg.
  • To serve with noodles or rice, just cut an egg in half and place on the plate beside the rice or noodles, and for noodles in a soup, just add on top, yolk side up for presentation.

Notes

Low cost.
Shortcut: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Perfect Hard Boiled Quail Eggs.
Variant: 1. Make with hard boiled quail eggs.
This recipe for Soy Sauce Eggs is from China Sichuan Food.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck,SIDES
Mushroom Soup II
September 10, 2017 Lee
1 Comment

Mushroom Soup II

This makes a lot of soup and uses fresh mushrooms, 1 kilo (2 pounds) of mushrooms. This can be made with just the clear broth or with cream. I made this on 9 Sep 2017 and served it both ways, clear broth and creamy, family actually prefers the clear broth version.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 10 cups water
  • 1-2 cubes mushroom stock
  • 3-4 medium potatoes, skin on, diced
  • 1 kilo fresh Straw mushrooms, sliced in half lengthwise
  • 1 cup milk
  • 1 cup whipping cream
  • 4 tablespoons all purpose flour
  • 1 onion, diced
  • 1 carrot, shredded
  • olive oil, as needed
  • salt and pepper, to taste
  • 1/3 cup fresh parsley, chopped

Instructions
 

  • In a large pot, add the water, the mushroom stock cube or cubes. and the potatoes. Bring to a boil then simmer for about 10 minutes or until the potatoes are near cooked through.
  • While the potatoes are cooking, prep the onion, carrot, and mushrooms. When the mushrooms are sliced add them to the soup pot.
  • The mushrooms are just rinsed and cut in half lengthwise. This is just the start, 1 kilo of Straw mushrooms is a lot!
  • Mushrooms added to the soup pot.
  • Heat a non stick pan on medium heat and add a splash of olive oil. Saute the onion and carrot until soft and starting to brown, then add those to the soup pot. Season the soup with salt and pepper to taste, stir in the parsley. Continue to simmer.
  • At this point you can serve for those who do not want any dairy in the soup.
  • In a small bowl or large measuring cup, add the milk, cream and flour and whisk until smooth, stir that into the soup.
  • Serve.

Notes

Low cost.
This recipe for Mushroom Soup is from Natasha's Kitchen.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,MUSHROOMS,SOUPS, STEWS, CHILI
Yang Chun Noodles (阳春面)
September 7, 2017 Lee
1 Comment

Yang Chun Noodles (阳春面)

This is a common breakfast noodle in China. Normally thin noodles are used for this, here in Thailand, I will use standard Japanese egg noodles (ramen) which look very much like flat spaghetti. The packs I have seen in Tesco are 200 grams with 4 bundles of noodles, so about 50 grams of noodles per serving. I made this on 24 Oct 2017, absolutely wonderful for such a simple dish. The sesame oil is key with this.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
Servings 1 serving

Ingredients
  

  • 50 grams dry Chinese egg noodles, 50 grams per serving
  • 3 cups chicken stock, fresh or from powder
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon sugar
  • 1 spring onion, finely chopped

Instructions
 

  • Heat the stock to boiling then add the noodles and cook until tender.
  • Place the cooked noodles in a serving bowl, ladle on about 2 cups of the broth, drizzle in the sesame oil, sprinkle the spring onion on the noodles. Serve. I added a tea egg.

Notes

Low cost.
Variant: 1. Cut a plain hard boiled egg, tea egg, or soy sauce egg in half and place on the noodles.
This recipe for Yang Chun Noodles is from China Sichuan Food.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,BREAKFAST (for dinner!),PASTA
Scallion Oil Noodles
September 6, 2017 Lee
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Scallion Oil Noodles

A scallion is a green onion or known here where I live as a spring onion. This is a basic recipe and this is a common, with many street kitchens in China offering this. Normally alkaline noodles are used for this dish, but I will go with the standard Chinese egg noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 1 cup vegetable oil, or lard
  • 10 spring onions, cut into 2 inch pieces
  • 400 grams dry Chinese egg noodles
  • 1 teaspoon sugar
  • 1 teaspoon dark soy sauce
  • 2 tablespoons light soy sauce

Instructions
 

  • Drain the spring onions completely after rinsing, you will be placing hot oil so eliminate the chance of hot oil splatter.
  • In a large pan, heat the oil (you can use vegetable oil or lard for this recipe), when hot, add the spring onion segments in. Turn the heat to the lowest setting and cook until the spring onions are deep brown and almost but not burnt. Remove to a bowl to cool.
  • Bring a large pot of water to boil and then cook the noodles until tender, Chinese noodles are long! And I mean long! So either break the dried package in half or cut the noodles in half when cooked. Drain the noodles and place into a large bowl, add around 4 tablespoons of scallion oils and toss the noodles well to cool slightly.
  • Mix together the sugar, dark and light soy sauces in a small bowl and then mix with the noodles before serving. Divide into two bowls, top with the browned scallions if desired, serve.

Notes

Low cost.
This recipe for Scallion Oil Noodles is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,PASTA