Author Archive
Japanese Beef Curry
I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there and I had them ship 4 packages down here to my house in Nakhon Si Thammarat. I made this last night 19 Jan 2017 as written, and wow is it good!
Ingredients
- 500 grams beef, cut into 3/4 inch cubes, (1 lb)
- pepper, to taste
- olive oil, as needed
- 1 onion, chopped
- 1 clove garlic, smashed and minced
- 1 carrot, chopped
- 2-3 potatoes, cubed
- 2 1/2 cups beef stock, fresh or from powder
- 100 grams Japanese Curry paste, this is 1/2 of a standard package
- cooked rice, for serving
Instructions
- Prepare the veggies and the meat. There is no need to add any salt to this, the curry has plenty in it already.
- Season the beef with pepper to your liking. In a pot, heat a splash of olive oil and add the beef, just brown on all sides, no need to cook through. Remove the beef from the pot.
- Same pot, add olive oil if needed and cook the onions and garlic until soft and translucent, then add the potatoes, carrot, and beef. Add the stock and simmer for 20-30 minutes or until the beef is tender and the vegetables tender. I am using Thai beef so give it plenty of time to get tender.
- This is the curry I used, a well respected Japanese brand and this is a import item.
- This is half of the package, 100 grams.
- And it does in fact look like a candy bar.
- Add the curry to the pot and stir to mix in, it dissolves rather fast and simmer for 10-15 minutes and the curry will thicken.
- Serve in a bowl with a scoop of rice on the side.
Notes
The box of curry is 160 Baht, you will use half that for a cost of 80 Baht. The beef, this is local sourced, not from Tesco, can range in price from 150 to 260 Baht/kilo. 500 grams would be 75 to 130 Baht. I will use the 130 figure for this. For 6 servings, this is about $1.03 per serving. If you make this with beef you get at a lower price, this would be less than $1 per serving.
Variant: Top with chopped pecans and raisins.
Adapted from an internet recipe.
Variant provided by good friend, Jerry Juliana.
United States.
United States.
Chicken Katsu - Japansese Chicken Cutlets
I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there. I am researching to see if this is in Nakhon Si Thammarat or even in Phuket.
Ingredients
For the Chicken
- 2 chicken breasts, boneless and skinless
- salt and pepper, to taste
- 4 slices Mozzarella Cheese, optional
- 1/2 cup all purpose flour
- 3 eggs, beaten
- 3 cups panko breadcrumbs
- cooking oil, for frying
For the Curry
- 1 tablespoon olive oil
- 1/2 onion, sliced
- 2 medium potatoes, cubed
- 1 medium carrot, diced
- 3 cups water
- 1/3 cup Japanese Curry paste
- cooked rice, for serving
Instructions
- Slice each chicken breast in half horizontally so you have 4 pieces. Season the chicken on both sides with salt and pepper. Set aside.
- In a pot, heat the tablespoon of oil cook the onion until soft, then add the potatoes and carrot, cook for about 1 minute then add the water and bring to a boil then reduce to a simmer and let cook for about 10 minutes.
- Add the curry paste to the pot and stir to dissolve and cook for another 10 minutes on a low simmer then remove from heat.
- To cook the chicken, you can use a deep fryer or a heavy skillet with about 1/2 inch of oil, heated to about 180 C, hot but not smoking. Set out 3 shallow dishes, first one for the flour, second one for the beaten eggs, third one for the panko.
- While the oil is heating, 1. coat the chicken with flour and shake off the excess. 2. dip the chicken into the beaten egg. 3. roll the chicken in the panko. 4. dip in the egg again. 5. roll in the panko again, 6. set aside. When the oil is hot, fry until golden brown and remove and set on paper towels to drain. Optional, top each piece of chicken as soon as you take it from the hot oil with a slice of cheese.
- To assemble this dish, the common way is to put rice on one side of each dish, then take a piece of chicken and slice into 1/2 slices, then pick all of that up with a spatula and place this on top of the rice at a bit of an angle, lower towards the empty side of the dish, then take a scoop or two of curry and pour over half of the chicken then the rest in the open part of the dish. Serve.
Notes
I cannot price this until I actually make it, and get the curry. I will say fair value for now and will update when I prepare this.
Here is the pork cutlet Tonkatsu version.
Adapted from an internet recipe.
Tonkatsu - Japanses Pork Cutlets
I have not had Japanese Curry in over 11 years, it is excellent! And I just happen to have a friend in Udon Thani that found Japanese Curry paste in the Tops there. I am researching to see if this is in Nakhon Si Thammarat or even in Phuket.
Ingredients
For the Cutlets
- 4 pork chops, boneless, I will try this using a thick cut loin
- salt and pepper, to taste
- 4 slices Mozzarella Cheese
- 1/2 cup all purpose flour
- 3 eggs, beaten
- 3 cups panko breadcrumbs
- cooking oil, for frying
For the Curry
- 1 tablespoon olive oil
- 1/2 onion, sliced
- 2 medium potatoes, cubed
- 1 medium carrot, diced
- 3 cups water
- 1/3 cup Japanese Curry paste
- cooked rice, for serving
Instructions
- Season the pork chops on both sides with salt and pepper. Using a knife, cut a large slit in the side of the chops to make a pocket. For the cheese, if using pre-sliced cheese, the square type, fold a slice in half and insert into the pocket on the pork chop. If using cheese from a block, use one thicker slice this into the pocket on pork chop. Set aside.
- In a pot, heat the tablespoon of oil cook the onion until soft, then add the potatoes and carrot, cook for about 1 minute then add the water and bring to a boil then reduce to a simmer and let cook for about 10 minutes.
- Add the curry paste to the pot and stir to dissolve and cook for another 10 minutes on a low simmer then remove from heat.
- To cook the chops, you can use a deep fryer or a heavy skillet with about 1/2 inch of oil, heated to about 180 C, hot but not smoking. Set out 3 shallow dishes, first one for the flour, second one for the beaten eggs, third one for the panko.
- While the oil is heating, 1. coat the chop with flour on all sides and shake off the excess. 2. dip the chop into the beaten egg. 3. roll the chop in the panko. 4. dip in the egg again. 5. roll in the panko again, 6. set aside. When the oil is hot, fry until golden brown and remove and set on paper towels to drain.
- To assemble this dish, the common way is to put rice on one side of each dish, then take a chop and slice into 1/2 slices, then pick all of that up with a spatula and place this on top of the rice at a bit of an angle, lower towards the empty side of the dish, then take a scoop or two of curry and pour over half of the pork then the rest in the open part of the dish. Serve.
Notes
I cannot price this until I actually make it, and get the curry. I will say fair value for now and will update when I prepare this.
Variants: You can omit the mint leaves, or the cheese, or both.
Here is the Chicken Katsu version.
Adapted from an internet recipe.
Mac & Beef Casserole
Sounds really easy, and really good, on my to try list.
Ingredients
- 1 cup dry elbow macaroni, or maccheroni
- 500 grams ground beef
- 1 small onion, chopped
- 1 rib celery, import, or use 5-7 stalks of Thai celery plus leaves, chopped
- 1 can whole peeled tomatoes, diced, with the juice
- 2 cups milk
- 2 cloves garlic, smashed and minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Mozzarella Cheese, shredded
- olive oil, as needed
Instructions
- Preheat your oven to 230 C and lightly grease a 9x13 baking dish with butter. Add the dry macaroni, tomatoes, milk, and Italian seasoning and stir to mix.
- In a non stick skillet on medium heat with a splash of olive oil, add the beef, onion, celery, salt, and pepper and quickly brown the beef, no need to cook all the way through. Drain the fat and this to the macaroni mixture and mix together. Top this with the cheese. Bake for 45 minutes or until the pasta is tender. Serve.
Notes
Ground beef will run about 100 Baht/500 grams, possibly less if you grind it yourself. The cheese will run about 70 Baht for 1/2 block to make 1 cup of shredded cheese. For 4 servings, this is about $1.25 per serving.
Adapted from an internet recipe.
Stir-Fried Pork Liver With Ginger & Spring Onion
This is an excellent dish as I love pork liver! This is an easy 2 step recipe with minimal ingredients. I made this on 8 Sep 2018 and very well liked by the family. Liver cooks fast so have everything prepped before you start. You do not want to over cook the liver, a little pink inside is perfect. This is wide open to changes to suit your taste, mushrooms come to mind.
Ingredients
- 250-500 grams pig liver, sliced thin, (½-1 lb)
- 3-5 spring onions, cut into 2 inch pieces, white and green parts
- 1 piece of ginger, thumb sized, peeled and thinly sliced
- 2 cloves garlic, minced
- ½ onion, diced
- 1 teaspoon light soy sauce
- 1 tablespoon oyster sauce
- dash mushroom sauce
- â…› teaspoon ground white pepper
- olive oil, as needed
Instructions
- Heat a non stick skillet, or wok, with a splash of olive oil. Fry the ginger until the sides start to turn white on the edges, then add the thicker pieces of the spring onion, onion, and garlic, cook this 30 seconds to a minute, stirring.
- Add the liver, the remaining spring onion, and the sauces, cook while stirring this until the liver has turned light brown, take this off the heat for a minute or two (the heat in the pan will cook the liver through, serve with rice on the side. For this photo, this was about 1 minute before the liver was cooked, reason you see some pink on the liver.
- Transfer to a serving plate, garnish with chopped cilantro if desired, serve.
Notes
Pork liver runs about 122 Baht/kilo, going with that, and for 500 grams the cost is 61 Baht, for 4 servings, this is about 45 cents per serving.
Coriander Pepper Pork Chops
I thought of this after I added a fried pork chop recipe using fish sauce as the base. I made this (at least a similar recipe) Coriander Pepper Pork Chops some 25 or so years ago. This is a mild marinade and gives the pork chops a nice flavor without over powering the taste of the pork.
Ingredients
- 4 pork chops, about 1 inch thick
- 2 cloves garlic, smashed and minced
- 1 tablespoon brown sugar, packed
- 1/4 cup soy sauce
- 1 tablespoon coarsely ground black pepper
- 2 teaspoons ground coriander, OR 1 tablespoon of coriander seeds crushed
- olive oil, as needed
Instructions
- Mix together the garlic, brown sugar, soy saucer, pepper, and coriander in a small bowl. Using a sturdy fork or a needle tenderizer, poke holes all over in the meat part of the chop and place them in a baking dish in one layer. Pour the marinade over the top of the chops and flip them to coat. Marinate for 30 minutes to overnight, flipping the chops occasionally.
- Remove the chops from the baking dish and discard the marinade.
- Heat a large non stick pan to medium high heat with a splash of olive oil, once heated, place the chops in (cooking in batches).
- Fry for 4-5 minutes each side, the juices should run clear to indicate cooked through. Remove from the pan and cover with foil, let rest for 10 minutes to allow the juices to soak back into the chops.
- Serve the chops with a baked potato and salad or sides of your choice.
Notes
For the pork, all I can price this with for now is pork loin. Pork loin is about 118 Baht/kilo, going with that in order to cut thick steaks from, for 4 servings, this is about 87 cents per serving.
My recipe from many years ago, Lee Thayer.
Thailand.
Thailand.
Pan Fried Vietnamese Pork Chops
Sounds really good and is a must try for me! Since there is no real butcher shops where I live, so I will go with some loin cut into thick steaks and try that.
Ingredients
- 4 pork chops, about 1 inch thick
- 4-5 limes, cut in half
- 1 small shallot, finely diced
- â…“ cup brown sugar, packed
- ¼ cup fish sauce
- 2 tablespoons rice vinegar, can use any vinegar if you want
- 1 teaspoon ground black pepper
- olive oil, as needed
Instructions
- Whisk together the shallot, fish sauce, vinegar, brown sugar, and pepper in a small bowl. Using a sturdy fork or a needle tenderizer, poke holes all over in the meat part of the chop and place them in a baking dish in one layer. Pour the marinade over the top of the chops and flip them to coat. Marinate for 30 minutes on the counter top, flipping the chops occasionally OR you can cover and place in the fridge for up to 24 hours for a more marinated chop, again, flipping occasionally.
- Remove the chops from the baking dish and scrape the marinade off the chops and reserve the marinade to make the sauce.
- Heat a large non stick pan to medium heat with a splash of olive oil, once heated, place the chops in (cooking in batches) and fry for 4-5 minutes each side, the juices should run clear to indicate cooked through. Remove from the pan and let rest for 10 minutes to allow the juices to soak back into the chops.
- In a saucepan add the marinade and heat that to a boil, stirring, until it is reduced to ¼ of what you started with, about 5 minutes.
- Serve the chops with the sauce over the top and freshly squeezed lime juice with rice on the side.
Notes
For the pork, all I can price this with for now is pork loin. Pork loin is about 118 Baht/kilo, going with that in order to cut thick steaks from, for 4 servings, this is about 87 cents per serving.
Oyster & Spinach Chowder
Sounds really good, the mushrooms and spinach sound wonderful in this. I have changed this recipe a little to use fresh oyster meat from Tesco but you are welcome to use fresh shucked oysters from a wet market. Oysters and spinach are estimates until I can make this.
Ingredients
- 3 containers oyster meat, undrained
- 1 frozen spinach, thawed and drained
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2-3 spring onions, sliced, white and green parts
- 1 cup fresh mushrooms, sliced, Straw mushrooms would be ideal
- 5 cups milk
- 1/2 cup all purpose flour
- 2 cups chicken stock, fresh or from powder
- 1 cup Cheddar cheese, shredded
- salt and pepper, to taste
Instructions
- The original recipe called for 3 small cans of oysters, which I have never seen here, so go with fresh oysters, an easy place to source these would be Tesco for 42 Baht/container, they come in a container exactly as shown.
- Heat olive oil in a large pot over medium heat. Cook the onion, spring onion, and mushrooms until tender. Stir in the spinach and heat that through.
- Meanwhile, whisk together 2 cups of milk with the flour in a small bowl. Pour into pot when the spinach is heated through and then add remaining milk and chicken broth to the pot. Cook over medium heat until thickened, stirring occasionally, season with salt and pepper to taste. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted and the edges of the oysters have curled indicated they are cooked through. Serve.
Notes
Oysters in Tesco are about 42 Baht/container, the containers are small so go with three. Three containers is 126 Baht, the Cheddar cheese is about 90 Baht for half a block to make 1 cup of shredded. For 8 servings, this is about 80 cents per serving.
Adapted from an internet recipe.
Grilled Oysters
I am putting this out here for those that have never experienced this. This can be a zero cost meal if you can find oysters on your own, except for Phuket Province, sorry I would never try this there nor would I ever eat oysters from Phuket. Now for those along either coast, if you have seen oysters while out swimming, here is the perfect chance to try this. Most people are familiar with oysters on the half shell, deep fried oysters, and many recipes one can make from the oyster meat from Tesco. No sauces or lime juice are listed unless you prefer that, simple salt and pepper works.
Ingredients
- fresh oysters, these should be tighly closed
- salt and pepper, to taste
Instructions
- First thing you have to do is get the oysters, two easy ways, one is to harvest yourself while swimming, and the other way is to get from local vendors in an open fresh market. For either choice you want the oysters to be tightly closed. There is no need to wash or scrub them, just a good rinse of any dirt is fine.
- For portions, a general guide is 6 large oysters per serving or 12 medium oysters per serving.
- Fire up your grill and let the coals get good and hot and spread those out. If you only have one of the small clay pots, you can use that as well.
- Place some oysters on the grill and after 5-10 minutes, sometimes as long as 15 minutes, the oysters will open and will be cooked, rather warmed through.
- Open the shell completely, add salt and pepper to your liking, and using a fork, scoop the oyster into your mouth and enjoy. It is as simple as that.
Notes
If you source the oysters from swimming, you have a free meal, well done! You should be able to get these from the open fresh markets, while not free, I do not know what the price would be per kilo.
Family makes these several times a year.
Baked Fish with Shrimp II
Simple recipe of just fish and shrimp covered in a white sauce and baked, sounds wonderful. Lots of possibilities here! The recipe is based on Pangasius fillets.
Ingredients
- 1 kilo whitefish fillets, Pangasius or Barramundi would be good here, 5-6 fillets
- 250 grams medium shrimp, peeled, deveined, tails removed
- 1/4 cup Parmesan cheese, grated
- salt and pepper, to taste
- 3-4 cloves garlic, smashed and finely minced
- dried thyme, to taste
- dried parsley, to taste
- spring onions, chopped, white and green parts, for garnish
For the White Sauce
- 3 tablespoons butter
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1 cup milk
Instructions
- Preheat your oven to 180 C. get out and lightly grease a 9x13 baking dish.
- Bring a pot of water to boiling and add the shrimp (remember, no tails) and cook until just pink, about 2-3 minutes, remove from heat and drain.
- Season the fillets lightly with salt and pepper to your liking then lay them in a single layer in the baking dish, sprinkle some thyme and parsley over the fish, then place the shrimp in a single layer over of the fish, top with a sprinkling of thyme, rosemary, and salt to your liking.
- In a small sauce pan, melt the butter over medium heat then whisk in the flour and salt to make a paste, slowly whisk in the milk and stir until the sauce thickens to coat the back of a spoon, remove from heat and pour over the shrimp in the baking dish. Sprinkle the Parmesan cheese on top of the sauce, bake uncovered for 20-25 minutes until hot and bubbly. Remove from the oven, let this rest for 10 minutes, sprinkle the chopped green onion over the top.
- Serve with a tomato salad or a potato salad.
Notes
The Pangasius will run about 110 Baht for 1 kilo. The shrimp if bought from say Tesco is about 70 Baht for 250 grams, you can source this from local markets near the ocean for less. For 4 servings this is about $1.32 per serving.
Variants: Keeping in mind that variants will increase cost per serving as well; use less whitefish and cut into chunks then add some salmon cut into chunks as well. In the shrimp layer, reduce the shrimp and add in cooked oyster or mussel meat, or even crab meat, or a combination of all three. Add a finely diced red bell pepper for crunch and color.
Adapted from an internet recipe.
