Author Archive
Homemade SPAM
February 19, 2017 Lee
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Homemade SPAM

I really like canned SPAM but the price is very costly, and has preservatives and a load of salt as well. So I set out and found a couple of recipes on the internet. This version has NO curing salt to keep the color a nice pink shade and cannot be stored like the canned stuff.
Print Recipe
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 1 loaf

Ingredients
  

  • 1 1/4 kilos pork shoulder
  • 250 grams ham
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon sea salt
  • 1 tablespoon sugar
  • 1/4 cup corn starch

Instructions
 

  • Take the pork should and cut into large cubes/strips that will fit in your grinder, fat and all. Place the chopped pork in the freezer for about 30 minutes. Cut the ham into large cubes/strips that will fit in your grinder. Mince the garlic and mix into the ham chunks, place in the freezer for 30 minutes.
  • Preheat your oven to 150 C. Set up your grinder. Remove the ham from the freezer. Grind the ham with the finest grate on your grinder. To the ground ham, add the salt, sugar, and corn starch, mix with your hands. Remove the pork from the freezer, add the ground ham to the pork chunks and mix in with your hands, then grind the pork with the ham mixture with the finest grate on your grinder. After grinding, give it a mix with your hands as well.
  • Pack the ground meat mixture into a loaf pan and cover with foil. Place the loaf pan in a large baking dish and fill that dish with water to 3/4 full. Carefully place this in the oven and cook for 3 hours, the target internal temp of the SPAM should be minimum 68 C at 3 hours.
  • Take out the baking dish carefully and remove the foil on the loaf pan it will be full of fat. Carefully drain this off (you can save this for fried potatoes if you like or discard). Cover the loaf pan loosely will foil, set another loaf pan on top and fill with weights, like bricks that are covered with foil, etc, place this in the fridge overnight. The next morning, the SPAM is ready for use. Slice, fry, enjoy.

Notes

Pork shoulder will cost about 125 Baht/1.25 kilos. Ham (Makro has good ham) will cost about 100 Baht/250 grams. This will make about 1,500 grams of SPAM, minus the fat you will drain off. This makes 4 cans of SPAM.
One can of SPAM (US import) is about $6.15 (340 grams), one can of Tulip brand SPAM equivalent (Denmark import) is about $3.07 (340 grams).
This homemade type is about $1.65 per can. Great savings!
Per serving, figuring about 3 slices per person, 9 slices in a can, this is about 55 cents per serving. This can be used in many recipes, Mac and Cheese comes to mind.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PORK
French Onion Dip Sandwiches III
February 19, 2017 Lee
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French Onion Dip Sandwiches III

This is another way to make French Dip sandwiches preparing the meat in a slow cooker with condensed soup. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/2 kilos beef, any cut
  • olive oil, as needed
  • 1 small onion, thinly sliced
  • 3 cloves garlic, smashed and minced
  • 1 teaspoon dried thyme
  • 2 cans condensed French onion soup, OR make from a shortcut
  • 8 slices Provolone cheese
  • 8 sandwich rolls, split
  • 8 salt and pepper, to taste

Instructions
 

  • Season the beef with salt and black pepper. Heat a splash of olive oil large non stick skillet over high heat. Add the beef and brown on all sides. Place the beef in your slow cooker slow cooker.
  • Add the onion, garlic, thyme sprigs and soup to the cooker. Cover and cook on High setting for 4 1/2 hours or until the beef is tender. NOTE about the beef, if using local raised beef from a village, you may want to cook for longer, check it at 4 1/2 hours then keep cooking and checking every hour after that.
  • When the beef is almost done, heat the oven to 180 C. Line a baking sheet with parchment paper. Place the rolls, cut-side up, onto the baking sheet. Divide the cheese among the rolls. Bake for 1 minute or until the rolls are toasted and the cheese is melted.
  • Remove the beef to a cutting board. Cut the beef into thin slices. Divide the beef among the rolls. Serve with the soup mixture from the slow cooker on the side for dipping.

Notes

Beef will run about 200 Baht for local raised beef, figure 300 Baht for the beef. For 8 servings, this is about $1.10 per serving, actually not that bad at all. I cannot price this with the cheese yet.
Shortcut: Condensed French Onion Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES
Baked Garlic Chicken & Potatoes
February 19, 2017 Lee
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Baked Garlic Chicken & Potatoes

Stephen Connell, United States.
This is a traditional Lebanese dish and comes highly recommended. On my to cook list for sure. 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 Main Dish
Cuisine Lebanese
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 kilos chicken, legs, thighs, breasts, up to you, (4 lb)
  • 5 medium potatoes, sliced in ½ thick slices
  • 20 cloves garlic, about 1½ heads
  • 1 cup fresh lemon juice
  • 4 tablespoons olive oil
  • salt, to taste
  • pinch Lebanese 7-spices, Shortcut
  • vinegar, optional, as needed

Instructions
 

  • Optional, if the chicken has a strong "chickeny" smell to it, soak in vinegar for 2 minutes, rinse well with cold water, pat dry with paper towels.
  • Preheat your oven to 200° C (400° F). Get out a large baking pan.
  • Remove skin from the chicken and discard, then make cuts in chicken in order to allow for garlic sauce to seep deep inside. Rub chicken with a tablespoon or two of olive oil, a pinch of salt, and a pinch of Lebanese 7-spices. Place chicken in a large baking dish.
  • Place sliced potatoes on top of the chicken. and bake for 40-50 minutes or until the chicken is cooked through.
  • While the chicken is baking, place the garlic cloves, ½ teaspoon of salt and 2-3 tablespoons of olive oil in a blender/food processor and mix for 4-5 minutes, add the lemon juice and mix for another 4-5 minutes until you have a nice lemony-garlicky sauce. OR Traditionally the sauce is made by crushing garlic with a pestle in a mortar while slowly adding the salt and olive oil thus turning it into a paste. And finally once you start adding the lemon juice all while continuing to stir and crush with the pestle, the paste turns into a beautiful sauce with a balanced garlic and lemon flavoring.
  • Once the chicken has baked, take the tray out of the oven and very carefully drain any excess liquids that you see on the bottom.
  • Pour the garlic sauce all over it while mixing it well with the potatoes and chicken, put back in the oven and broil for another 5-10 minutes until the potatoes start to brown up.
  • Serve with a salad for a complete meal.

Notes

Chicken will cost 60 to 70 Baht/kilo depending if you are using breasts or legs and thighs. Going with quarters (separate the thighs from the legs) at 70 Baht/kilo, 2 kilos at 140 Baht, for 4 servings this is about $1.03 per serving.
Shortcut: Lebanese 7-Spices.
* Fair Value $1.01 to $1.50 per Serving,: LEBANESE,CHICKEN & TURKEY
Lebanese 7-Spices
February 19, 2017 Lee
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Lebanese 7-Spices

Adapted from an internet recipe.
A common spice mix used in Lebanese cooking, and is very easy to prepare this yourself as you probably have everything on hand for this.
Print Recipe
Cuisine Lebanese
Servings 0

Ingredients
  

  • allspice
  • black pepper
  • white pepper
  • ground cinnamon
  • ground cloves
  • ground nutmeg
  • corriander

Instructions
 

  • Mix all the spices together in equal quantities and store in an air tight container.
: LEBANESE,Ingredients - Spice Mixes
German Cucumber Salad
February 19, 2017 Lee
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German Cucumber Salad

This sounds really good, and is very low cost. The vegetables, as well as the parsley and dill are all grown locally here. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine German
Servings 4 servings

Ingredients
  

  • 2 large cucumbers, peeled and thinly sliced
  • 1 small onion, thinly sliced
  • 3 plum tomatoes, thinly sliced

For the Dressing

  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt, or to taste
  • 1/2 to 3/4 teaspoon sugar
  • 1/3 cup sour cream
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon white vinegar
  • 2 tablespoons milk

Instructions
 

  • Place the cucumbers, onion, and tomatoes in a large bowl and set aside.
  • In another bowl, whisk together all the dressing ingredients, pour over the vegetables and toss to coat evenly. Refrigerate for at least two hours before serving.

Notes

Low cost.
Shortcut: Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,Sides - Salads
Oil & Vinegar Coleslaw Dressing
February 19, 2017 Lee
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Oil & Vinegar Coleslaw Dressing

Adapted from an internet recipe.
Really easy and is an alternative to heavy mayo slaw dressings. This is for 1 batch of coleslaw made with one head of cabbage.
Print Recipe
Prep Time 2 minutes
Total Time 2 minutes
Cuisine American
Servings 1 batch

Ingredients
  

  • 3 tablespoons white vinegar
  • 1½ tablespoons olive oil
  • pinch sugar
  • salt and pepper, to taste

Instructions
 

  • Toss the chopped cabbage with the vinegar and olive oil to coat evenly. Add the sugar, and salt and pepper to taste and toss again. Refrigerate until ready to serve.
Ingredients - Salad Dressings
Chicken in Coconut Milk Soup
February 18, 2017 Lee
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Chicken in Coconut Milk Soup

This is a easy Thai soup that even I make, and it is so good. To make good Thai food, think like a Thai, boil meat, add vegetables, add flavorings, I know that does not sound right or even good, but that is the basic premise for Thai soup and curry cooking. This is an adjust as you go recipe, many ingredients are general in amount.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 4-8 chicken legs, or legs and thighs, skin on
  • 1-2 cups coconut milk
  • mushrooms, Straw would be best, button is ok
  • 5-6 slices ginger, OR galangal
  • 4-5 Bird's Eye Chilis, sliced
  • 4-5 kaffir lime leaves
  • 2 stems lemon grass, see Step 1
  • fresh cilantro, chopped
  • 2-3 tablespoons fish sauce, OR soy sauce
  • 1 tablespoon sugar
  • 3 tablespoons fresh lime juice
  • salt, to taste

Instructions
 

  • For the lemon grass, take each stalk and on a heavy cutting board and using a pestle, the flat side of a meat tenderizer, rolling pin, etc, smash the stem until it is pliable then tie into an overhand knot. This does 2 things for you, releases the oil, and keeps everything in one bundle so it can be removed (last thing people want to do when eating is to remove items that cannot be eaten from their dish).
  • In a large pot, add the chicken and cover by about 2-3 inches of water, and add the ginger, lemon grass bundles, lime leaves, and bring to a boil for about 5 minutes, then reduce to a medium heat. You just made a chicken broth, basis for your soup. At this point you can remove the skin if you like.
  • Now add the coconut milk, chilies, simmer until the chicken is cooked through and tender. Adjust taste to your liking with lime juice, fish sauce, and sugar. As more water as needed.
  • Add the mushrooms and some cilantro, cover and cook for 5 minutes then remove from heat. This will cook the mushrooms.
  • Remove the lemon grass bundles, lime leaves, and ginger, Serve with rice.

Notes

Chicken legs cost about 65 Baht/kilo, for this, maybe 40 baht. For 4 servings, about 30 cents per serving.
Recipe I have made many times.
* Best Value $1 or Less per Serving,: THAI,CHICKEN & TURKEY,SOUPS, STEWS, CHILI
Soft Bread (Bread Machine)
February 18, 2017 Lee
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Soft Bread (Bread Machine)

Recipe from my bread machine's recipe book.
This is the name of the bread in my bread machine recipe book, and it is good and spot on! This is my Go-To recipe now for soft white bread. I make this in 1 pound (500 gram loaves) as it is only my wife and me here at the house that eat bread. For this recipe, only in ml measuring cup and a digital scale for weights, very important.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Bread
Servings 1 500 g (1 lb) loaf

Equipment

  • Bread Machine

Ingredients
  

  • 160 ml water
  • 2 tablespoons butter, softened
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons milk powder
  • 300 grams all purpose flour
  • 1 teaspoon instant dry yeast

Instructions
 

  • Add the ingredients to your bread machine in the order listed or by the manufacturer.
  • On the controls, select Soft Bread, White Bread, or Plain Bread or what ever your model states for basic bread, weight 500 g (1 lb), and crust as desired. Press start.
  • At the end of the cycle, using kitchen mitts, remove the loaf pan and turn out the loaf to a wire rack to cool. (I took this photo right after making my first loaf of bread in a bread machine, the house smelled wonderful while it was baking. Once I took it out of the pan, cut a few slices, slathered with butter, and my wife and I each devoured a slice!)
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Bread & Pastry - Bread Machine
Hamburger Buns (Bread Machine)
February 18, 2017 Lee
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Hamburger Buns (Bread Machine)

Adapted from an internet recipe.
Let your bread machine do the heavy work, but you will cook these in your oven. I have made these and the taste is perfect, and they are durable, meaning they are not going to fall apart if lots of sauce is used.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Resting Time 40 minutes
Total Time 2 hours 30 minutes
Course Bread
Servings 6 buns

Equipment

  • Bread Machine
  • Oven
  • Baking Sheet

Ingredients
  

  • water, see Step 1
  • 1 egg, see Step 1
  • 2 tablespoons butter, softened
  • 1½ teaspoons salt
  • 1 tablespoon sugar
  • 384 grams all purpose flour, 3 cups if no scale
  • 1½ teaspoons instant dry yeast

Instructions
 

  • Crack an egg into a measuring cup and lightly scramble with a fork, then add water to make 1 cup of liquid.
  • Pour the egg and water mixture into your bread machine, the add the remaining ingredients in the order listed or as specified by the manufacturer. Set to Dough (or Leavened Dough) and press start. The run time should be around 1 hour 20 minutes to 1 hour 30 minutes depending on your machine.
  • When the bread machine says it is done, using floured hands, turn the dough out onto a floured surface.
  • Using a pastry cutter or large knife, cut the dough in half, and cut each half into 3 or 4 pieces, like cutting a pie. 3 for big buns, 4 for smaller buns (which are probably average size buns).
  • Take a baking sheet or two and just spread some flour on them, nothing heavy, just rub it around a bit. Now with the dough pieces, use floured hands each in a karate chop position, roll each piece of dough between your hands to make a round ball, no need to pick the ball up to do this, as they are very soft, and are also rising while you do this. Quickly roll each into a round ball and place these on the baking sheet.
  • Cover the sheets with a towel and let rise for about 30-40 minutes, or until doubled in size or nearly doubled.
  • Preheat your oven to 180° C (350° F).
  • Mix up 1 egg and a tablespoon of water, just before putting into the oven, lightly brush (do not deflate the dough) with the egg wash, and lightly sprinkle with white sesame seeds if desired.
  • Bake for 20-30 minutes, or until rolls turn a golden brown indicating they are done, remove from the oven, cool for a few minutes then transfer to a wire rack to cool completely.
  • And another batch with sesame seeds added.

Notes

Additional flour guidance and information provided by good friend, Garland Davis, US Navy Cook (Ret), United States.
#1 Go-To Recipes,Bread & Pastry - Bread Machine
Massaman Curry
February 18, 2017 Lee
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Massaman Curry

From a recipe on a spice packet.
This is the recipe from the store bought packet. The packets are a bonus here as they are so inexpensive, and the Lobo brand, no preservatives, no MSG, and no colorings. You may have seen these in the store and may not understand what these are, instructions on how to prepare are in English on the back. Only a few people I have ever met make curry pastes from scratch.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 packet Massaman Curry paste, Lobo brand preferred
  • 1 cup coconut milk
  • 250 grams chicken, OR beef, cut into 1 inch cubes or slices, (8 oz)
  • 1 cup water
  • 1-2 potatoes, diced
  • peanuts, as desired
  • fish sauce, as desired
  • steamed rice, for serving

Instructions
 

  • Heat a non stick skillet and add the coconut milk and one packet of the curry paste, whisk together and when hot, add the beef or chicken and the water. Bring to a boil.
  • Add some diced potato, amount is up to you, and some peanuts, amount is also up to you. Reduce to a simmer and cook until the potatoes are tender. Add fish sauce to taste, serve with steamed rice.

Notes

Beef would cost about 50 Baht for 250 grams, chicken breasts would cost about 15 Baht, low cost anyway you look at this. For 4 servings using beef, this is about 37 cents per serving.
* Best Value $1 or Less per Serving,: THAI,CHICKEN & TURKEY