Author Archive
Sardine Sandwich I
I love sardines in olive oil and since they are not available at my location, I make them using a slow cooker with small mackerel the fish of choice. This recipe is based on using homemade sardines in olive oil. If you use tinned sardines in olive oil, figure 1 tin per sandwich. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 pieces homemade sardines
- 2 slices sandwich bread
- prepared yellow mustard, as needed
- 2 lettuce leaves
Instructions
- Lay bread on a plate, spread some yellow mustard on each slice, top one slice with two lettuce leaves. Split the pieces of sardines in half to make them thinner and lay on top of the lettuce in a single layer, top with the other slice of bread, enjoy as lunch, or for me, I make two of these for dinner.
Notes
Low cost if using homemade sardines. I make sardines using small mackerel which is sold per fish anywhere from 10 to 25 Baht each, so about 29 to 74 cents per sandwich. (I cut each fish into 3 pieces when making sardines.)
If using tinned sardines, figure 1 tin per sandwich at 59 Baht, this is about $1.74 per sandwich.
Shortcut: Sardines in Olive Oil.
Pasta with Sardines I
Sounds really good, but when I found this recipe it seemed a bit lacking in the sardines, 1 tin (that would be the 155 grams very small can with the pull top) for the servings listed, I am going to increase this to 2 tins. This is a light tomato sauce based sauce. This can be made with sardines in tomato sauce or sardines in olive oil. For sardines in oil, this is a money saver for you as I have a shortcut on the site to make your own sardines in oil, very easy, much much less than the cost of tinned sardines in oil. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams dry spaghetti, or Fettuccine (which would be my choice)
- 2 tins sardines, see Step 1
- 2 tablespoons olive oil, see Step 2 (omit if using sardines in olive oil)
- 4 tablespoons tomato sauce, see Step 2 (omit if using sardines in tomato sauce)
- 1 medium onion, diced
- 3 cloves garlic, smashed and minced
- 1 lemon, juiced
- 1 pinch red pepper flakes
- 1/4 cup Parmesan cheese, grated
Instructions
- For the sardines, you have a couple of options here, you can use canned sardines in either tomato sauce (155 gram tins) or olive oil (120 gram tins), or you can use homemade sardines in olive oil (for homemade I would start with 1 1/2 cups of sardines). Homemade is the preferred method, no packaging to worry about, and you have a product you made.
- If using sardines in tomato sauce, you will use the sauce in the tins and you can omit that ingredient. If using sardines in olive oil, drain the oil into a cup and you will use 2 tablespoons of that and you will then need to add 4 tablespoons of tomato sauce.
- Bring a pot of water to a boil then add the pasta and cook until just tender.
- While the water for the pasta is heating, heat 2 tablespoons of olive oil in a large non stick skillet on medium heat and add the onion and cook until soft, then add the sardines including the tomato sauce they came in, or if packed in oil and drained then you will need to add 4 tablespoons of tomato sauce (feel free to chop them up with the spatula if you like). Once the sardines are heated through, reduce heat to very low and let simmer until the pasta is ready.
- When the pasta is cooked, drain that well and add to the skillet with the sauce and sardines, stir, cover and remove from heat and let the flavors blend for a few minutes. Squeeze the lemon juice over the pasta and serve. Top servings with red pepper flakes and Parmesan cheese.
Notes
This is low cost. Sardines in tomato sauce is cheap, from 12 to 32 Baht per 155 gram tin. Not all sardines are the same with taste, the very cheap ones are not that good. For 32 Baht/tin think Ayam brand, very good. For 15 Baht/tin, the next best in flavor is Three Lady Cooks brand. These are the only brands I buy.
For sardines in olive oil, I have only seen one brand, Ayam, for 59 Baht per 120 gram tin, these are very good. If you make your own sardines in olive oil, you can reduce this price to probably 20 Baht/tin.
Figuring two tins with tomato sauce at 32 Baht each (64 Baht total), for 4 servings this is about 47 cents per serving. Figuring two tins with olive oil at 59 Baht each (118 Baht total), for 4 servings this is about 87 cents per serving.
Shortcut: Sardines in Olive Oil.
Adapted from an internet recipe.
Baked Spaghetti & Meatballs
Sounds really, can be made in a cast iron pan (or any oven safe pan then baked right in the pan or put into a baking dish and then baked. On my to cook list. There is several shortcuts you can make as well to save costs. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 12-18 meatballs, cooked, OR make from a shortcut
- 3 cup pasta sauce, OR make from a shortcut
- 1 small onion, diced
- 3 cloves garlic, smashed and minced
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 350 grams spaghetti
- 1-2 cups Mozzarella Cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- For the meatballs, you can use cooked and frozen from a store or homemade fresh cooked or cooked and frozen meatballs. Chicken, beef, or pork, up to you. I have a shortcut for basic chicken meatballs listed in the Recipe Notes or you can make the meatballs with any recipe you have.
- In a large oven proof skillet, or a large regular skillet if you are going to use a baking dish, heat the olive oil over medium heat and cook the onion until soft, then add the garlic and cook for another 1-2 minutes, then add the meatballs, pasta sauce, and the Italian seasoning. Simmer for 20-30 minutes to warm the meatballs through.
- While the meatballs are warming up, bring a pot of water to a boil and cook the spaghetti until just tender then drain, retaining the water from the pot.
- With a slotted spoon remove the meatballs from the sauce and set aside.
- Add the spaghetti to the pasta sauce, add in 1/2 cup of water from the pasta and gently stir to coat the spaghetti. Spread the spaghetti evenly in the skillet then add the meatballs on top.
- If you are going to be using a baking dish (or two) pour the spaghetti into the baking dish and spread it evenly in the dish, then add the meatballs on top.
- Sprinkle the cheeses on top of the meatballs and bake for 20-30 minutes or until hot and bubbly and the cheese is melted. Serve with a salad and bread.
Notes
I cannot price this right now until I make it, considering the cheese, I will say fair cost right now but that will be adjusted after I make this.
Shortcuts: Chicken Meatballs, Pasta Sauce.
Adapted from an internet recipe.
Slow Cooker Honey Garlic Chicken
Sounds really good, thick sauce, perfect for rice or noodles.
Ingredients
- 4 chicken breasts, boneless and skinless
- 1/2 cup soy sauce, low sodium if you can find
- 1/3 cup honey
- 1/3 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons fresh ginger, minced
- 1/4 teaspoon red pepper flakes
- 5 cloves garlic, smashed and minced
- 1 small onion, finely diced
- 2 tablespoons corn starch
Instructions
- Put the chicken in your slow cooker. In a bowl, mix together the soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, onion, and chili flakes. Pour this over the chicken, cover and cook on Low setting for 4-5 hours.
- Remove the chicken from the slow cooker, use a slotted spoon as it will be fall apart tender. Shred and set aside.
- Mix together 3 tablespoons of water and the corn starch in a small bowl. Pour the liquid from the slow cooker into a saucepan and bring to a boil, while stirring, slowly pour in the corn starch mixture and stir until thickened. Pour over the chicken and mix with the sauce, serve with rice or pasta.
Notes
The chicken will cost about 61 Baht/kilo. For 6 servings, this is about 30 cents per serving, excellent value.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Baked Chili Barramundi
This sounds real good, you will know Barramundi as Giant Sea Perch, buy them whole and fillet yourself skin on, very easy. The fillet is baked in parchment paper to essentially steam the fish. On my to cook list. Plate size Barramundi are the common size sold in Tesco, figure 1 fish for 2 people, this recipe is listed as 2 servings. This recipe will also step you through the filleting steps as well.
Equipment
- Oven
- Parchment Paper
- Baking Sheet
Ingredients
- 1 whole Barramundi, these are called Giant Sea Perch in Tesco
- chili paste, mild or hot is up to you
- red bell pepper, cut into rings
- yellow bell pepper, cut into rings
- salt and pepper, to taste
- spring onions, chopped, for garnish
- parchment paper
Instructions
- First you need to get a Barramundi, these are commonly sold at Tesco but labeled as Giant Sea Perch.
- Next thing you need to do is scale the fish. Grab a large spoon, and best to head outside for this part as it is messy. Using your spoon, start at the tail end work towards the head end, scrape the scales off, only takes a few minutes, scale the whole fish.
- One your fish is scaled, now you need to fillet it. Using a narrow knife, cut just behind the gill plate then turn the knife 90 degrees so the edge is headed towards the tail, then cut along the back bone to the tail and you have one fillet. Turn the fish over and repeat this. Now you have your two fillets but you have rib bones to remove, you can either scrape them out to leave just a tiny bit of meat or just cut the rib section out, easy! There is no pin bones. Yes, you can eat the skin. This photo is two fillets, skin on, no ribs, ready for cooking.
- After filleting the fish, rinse it under the tap. Now feel the skin side and remove stray scales that did not come off with the spoon. This is important as biting into scale is a real appetizer killer. Take each fillet and cut in half so you have two large pieces from each fillet, this reduces the chance of the fillet breaking when you serve.
- Preheat your oven to 200° C (400° F), get out a baking sheet.
- Slice up some of the bell pepper into rings and then lay out some parchment paper, use one sheet per fillet (two pieces). On one side of each paper, place the two pieces from one fillet, skin side down, season with salt and pepper to your liking then spread on some chili paste, how much you want to use is up to you. After the paste, lay some bell pepper over each piece of fish, alternating red and yellow. Then fold the paper over the pieces and fold the edges together to seal the fillet in a pouch. Gently place this on a baking sheet and repeat for the other pieces.
- Bake for 20-25 minutes, remove from the oven and open one packet to check doneness, fish should easily flake with a fork. Open the packets and gently lift the fillet pieces out with a spatula and plate. Serve with rice or potato salad or even fried potatoes and a vegetable.
Notes
Barramundi costs around 96 Baht, this is per fish, not per kilo, the price fluctuates as well. For 2 servings from one fish, this is about $1.41 per serving, overall not bad for an excellent tasting fish, and a quickly assembled meal.
Shanghai Style Braised Pork Belly
Sounds tasty indeed! On my to cook list.
Ingredients
- 500 grams pork belly, cut into 3/4 inch pieces
- 2 tablespoons cooking oil
- 1 teaspoon sugar, or rock sugar of you can find that
- 3 tablespoons Chinese cooking wine
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 cup water
- spring onion, chopped, white and green parts, for garnish
- cooked rice, for serving
Instructions
- Bring a pot of water to a boil and blanch the pork pieces for a few minutes, this will start the cooking process, after a few minutes, remove the pork with a slotted spoon and set aside, discard the water.
- Using a non stick skillet (the slightly rounded one) add the oil and sugar on low heat. When the sugar is dissolved or melted into the oil, add the pork and increase the heat to medium and cook, turning the pieces often to get a light browning on them.
- Once browned, reduce heat to a low simmer and add the cooking wine, soy sauces, and the 1 cup of water and stir the pork around a bit then cover and simmer for 45 minutes to an hour until the pork is fork tender, stirring often to prevent burning. Add additional water if the skillet is too dry.
- When the pork is tender and if there is a lot of liquid in the skillet, uncover and increase the heat to medium to thicken and reduce the sauce. Then pour into a serving dish, sprinkle the spring onions on the top and serve with rice on the side.
Notes
The pork belly will cost about 65 Baht/500 grams. For 4 servings, this is about 48 cents per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
Singapore.
Oyakodon
This is a Japanese rice bowl dish and sounds really good. For some of the ingredients however, I may have to have brought over from Japan or brought up from Singapore. This is on my to cook list and I will report on this when I can source the ingredients.
Ingredients
- 1 1/2 cups water
- 3 chicken thighs, deboned and cut into small pieces
- 4 eggs, slightly beaten
- 1/2 onion, sliced
- 4 tablespoons Bonito Flavored Soup Base, (this could be a challenge to find)
- 4 tablespoons Honteri Mirin, (this could be a challenge to find)
- 3 tablespoons light soy sauce, adjust to your taste
- 1 1/2 teaspoons sugar
- 2 spring onions, chopped, green and white parts, for garnish
- cooked rice, for serving
Instructions
- Bring water to a boil in non stick skillet, then add the soup base, mirin, sugar, soy sauce, and onions and cook for 3-5 minutes. Then add the chicken and simmer until the chicken is cooked. Once the chicken is just about cooked through, pour the beaten eggs into the skillet around in the liquid. Cover with a lid and simmer for 2-3 minutes. Done, no wasn't that easy?
- Place cooked rice into large soup bowls and ladle the chicken and egg mixture over the top, sprinkle with some chopped spring onion, serve.
Notes
Low cost, easily under $1 per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
Singapore.
Upside Down Spiced Apple Cake
Sounds like wonderful change and delicious. On my to cook list. This a really low cost dessert.
Ingredients
- 1/2 cup cashews, chopped
- 2 Granny Smith apples, peeled, quartered, cored, and cut in into slices
- 1/4 cup brown sugar, packed, divided
- 4 eggs
- 1 cup salted butter, this is 1 standard block of butter 227 grams
- 1 cup sugar
- 1 cup all purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat your oven to 180 C.
- Grease the bottom and sides of a baking dish, 11x7 will work perfect. Place the cashews in the bottom of the baking dish, spread into an even layer and sprinkle two tablespoons of brown sugar on top. Place the dish in the oven and let them bake for 10 minutes.
- While the cashews are toasting, take a medium-sized bowl and quickly blend the eggs, butter, sugar, flour, baking powder, vanilla extract, cinnamon, and nutmeg. Peel and cut your apples into slices and set aside.
- Remove the cashews from the oven and place the sliced apples over the top, trying your best to create an even layer of apple slices. Sprinkle the two leftover tablespoons of brown sugar over the apples and pour the batter over the top. Place into the oven for 35 minutes, or until the cake is springy to the touch.
- Let cool for 30 minutes then use a butter knife to loosen the edges of the cake then carefully flip the cake over on to a large plate (lay a large plate upside down on the baking dish, hold onto both and flip over setting the plate on the counter, then gently lift the baking dish up). Serve with ice cream or whipped cream.
Notes
Low cost, well under $1 per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
Teriyaki Chicken I
Sounds really good, minimum prep time makes this really easy. On my to cook list.
Ingredients
- 1 1/2 kilo chicken breasts, boneless and skinless, cut into 1 inch cubes
- 3/4 cup soy sauce, low sodium if you can find
- 3/4 cup brown sugar, packed
- 1/3 cup rice vinegar
- 2 cloves garlic, smashed and minced
- 3/4 teaspoon ground ginger
- 4 teaspoons corn starch
- 1/4 cup warm water
- 1/4 cup spring onions, chopped
Instructions
- Place the chicken in your slow cooker, whisk together the soy sauce, sugar, vinegar, garlic, and ginger, and pour this over the chicken. Cover and cook on Low setting for 4-5 hours.
- When the chicken is tender and cooked through, remove from the slow cooker with a large slotted spoon, and turn the slow cooker to a keep or warm setting, mix together the corn starch and the warm water until smooth, then slowly add to the slow cooker, stirring to thicken the sauce. Return the chicken to the slow cooker and stir to coat the chicken and warm for another 15 minutes.
- Serve with rice, garnish with spring onions.
Notes
Chicken breasts, boneless but skin on (takes just seconds to pull the skin off and trim some fat) is about 61 Baht/kilo. 91 Baht for 1 1/2 kilo. For 6 servings, this is about 45 cents per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
Creamy Alfredo Lasagna Soup
This sounds really delicious, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams ground Italian sausage, OR make from a shortcut
- 1 small onion, chopped
- 250 grams fresh mushrooms, variety is up to you
- 2 cloves garlic, smashed and minced
- 4 cups spinach, I think frozen (thawed) would work here
- 5 lasagna noodles, broken into pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 cup milk
- 1 cup Parmesan cheese, grated
Instructions
- Brown ground sausage in large saucepan over medium heat. Add onion and mushrooms; cook 5 to 6 minutes over medium low heat. Add garlic and spinach and cook for 1 minute while stirring. Add chicken broth and simmer for 5 minutes. Add broken lasagna noodles, oregano, and basil then bring to low boil. Cook for 10-12 minutes or until the noodles are tender.
- Meanwhile in skillet over medium low heat melt butter then whisk in flour and continue cooking for 1 minute; whisking constantly. The butter/flour mixture should be bubbling. Slowly whisk in the milk until mixture is smooth and thickened; about 3 to 5 minutes. Turn off heat and slowly whisk in Parmesan cheese. If cheese is not melting place over very low heat and whisk constantly. When Parmesan is fully melted and mixture is creamy slowly add to soup mixture stirring it in. Serve.
Notes
The Parmesan cheese would cost about 180 Baht for 1 cup of grated cheese. Ground pork would cost about 26 Baht for 250 grams if making the sausage yourself. I have never seen bulk sausage, this would even be cheaper if you ground the pork yourself. For 4 servings, this is about $1.52 per serving.
Shortcut: Italian Sausage.
Adapted from an internet recipe.
