Author Archive
Garlic Basil Barramundi Skillet with Tomato Butter Sauce
December 7, 2016 Lee
Leave a comment

Garlic Basil Barramundi Skillet with Tomato Butter Sauce

Adapted from an internet recipe.
This sounds interesting and very good. You can use canned beans or dry that you cook yourself, cooking the beans yourself drops this down to a $1 per serving meal, canned beans will increase the cost to a fair value. This will be priced using dry beans as canned white beans are not available where I live. Feel free to use any whitefish for this recipe.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Total Time 1 hour 40 minutes
Course Main Dish
Servings 2 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cloves garlic, smashed and minced
  • fresh basil, chopped
  • fresh parsley, minced
  • salt and pepper, to taste
  • 1½ cups plum tomatoes, diced, use a bowl and save the juice as well
  • 1½ cups white beans, cooked, or 1 can of white beans, rinsed and drained
  • 2 fillets Barramundi, cut each fillet in half to make 4 pieces
  • ½ cup chicken or vegetable stock, fresh or from powder
  • 4 tablespoons butter
  • Parmesan cheese, optional, for garnish

Instructions
 

  • In a bowl, combine the olive oil, basil, parsley, salt and pepper, tomatoes and their juice as well, and the beans. Set this aside and let the flavors blend for about an hour. The longer you let this sit, the better the sauce will be.
  • Heat the olive oil in a non stick pan over medium heat. Pat the fish dry and season with salt and pepper on both sides, then pan-fry on each side for about 3-4 minutes until golden brown. Remove from the pan and set aside.
  • Add the tomato white bean mixture to the skillet and add the butter. Bring to a low simmer. The sauce should start to thicken. Add the chicken or vegetable stock as needed to thin it out. Season with salt and pepper to taste. When the sauce is velvety and loose enough to evenly coat the back of a spoon, add the fish back in. Spoon the sauce over top of the fish and serve sprinkled with some Parmesan cheese.

Notes

In Tesco, Barramundi is sold at about 68 Baht/fish, ocean farmed is normally sold by the kilo in open markets and it is just slightly more than the Tesco fish. One fish will be 2 fillets, cut each fillet in half and there is your 4 pieces. Using Barramundi from Tesco, this is about $1 per serving for 2 servings. Pangasius would be slightly less. Using canned beans would add anywhere from 60 to 90 Baht to the cost.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi
Barramundi with Lemon Butter
December 6, 2016 Lee
Leave a comment

Barramundi with Lemon Butter

Adapted from an internet recipe.
This is a fast and easy method of cooking not only Barramundi but any whitefish, like Pangasius.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Servings 2 servings

Ingredients
  

  • 2 fillets Barramundi, cut each fillet in half to make 4 pieces
  • olive oil, as needed
  • salt, to taste
  • 2 tablespoons butter
  • 1 clove garlic, smashed and finely minced
  • 2 tablespoons fresh lemon juice
  • ¾ tablespoon dried basil, or 5 fresh basil leaves, minced

Instructions
 

  • Heat a small saucepan over medium heat and cook the garlic in the butter for about 2 minutes until fragrant and golden, then stir in the lemon juice and about ¾ of the basil, add salt to taste, and set aside.
  • Heat a large non stick skillet to medium heat. Pat each piece of fish dry then coat each side with a bit of olive oil. Add the fish to the pan, skin side down and cook for about 3 minutes, the edges should turn golden brown, gently flip each piece over and cook for another 1-2 minutes, the fish should flake easily with a fork.
  • Remove the fish from the pan to plates and spoon the sauce over the fillets and sprinkle the remaining basil on top. Enjoy.

Notes

In Tesco, Barramundi is sold at about 68 Baht/fish, ocean farmed is normally sold in open markets by the kilo and it is just slightly more than the Tesco fish. One fish will be 2 fillets, cut each fillet in half and there is your 4 pieces. Using Barramundi from Tesco, this is about $1 per serving for 2 servings. Pangasius would be slightly less.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi
Bacon-Wrapped Steak Breakfast Burrito
December 6, 2016 Lee
Leave a comment

Bacon-Wrapped Steak Breakfast Burrito

Michael Walsh, United States.
This, sounds really good! I miss the breakfast burritos in San Diego, and when a good friend posted this, this is a must try. This is modified from the original recipe slightly to make smaller burritos. No serving size stated yet until I make this. For the ingredients, I will use a shortcut for the salsa, for the tortillas, I will be using 8" size, and for the scrambled eggs I will use fresh made hash browns not frozen. The ingredients as listed can make several burritos. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • sliced bacon, figure 8-10 per burrito
  • 250 grams beef steak, (8 oz)
  • 3 eggs
  • 1½ cups potatoes, shredded, Shortcut
  • flour tortillas, as needed
  • 1 tablespoon garlic powder
  • 1 tablespoon butter
  • salt and pepper, to taste
  • 2 cups salsa, Shortcut
  • guacamole, optional
  • olive oil, as needed

Instructions
 

  • Season the steak with salt, pepper, and garlic powder to your liking, grill or pan fry the steak to about medium doneness, about 3-4 minutes per side, let rest for 5 minutes then slice thinly into strips. Set aside.
  • Meanwhile, add the hash browns to a large skillet, cast iron would be perfect that has been heated with the butter and cook until browned. Then add the eggs and scramble them up in the hash browns, then add the cheese and mix this together. Set aside.
  • To assemble heat up a tortilla in a large skillet, then lay the tortilla on a flat surface, add some scrambled egg mixture, then some salsa, then some steak, fold the tortilla tightly, closing the ends as well. Then take 2 pieces of bacon and wrap over each end of the burrito. Then lay down 6-8 pieces of bacon, overlapping slightly and roll the burrito up in bacon, rolling should cover the ends of bacon covering the ends of the burrito. Repeat this for as many tortillas and filling you have.
  • Heat a medium sized skillet, non stick would be good, with a splash of olive oil and place burritos in the pan, bacon seam side down, turn the burritos as needed to get a crispy bacon on all sides. Serve. Top with guacamole, sour cream, fried egg, up to you.

Notes

No pricing until I can make these, for now I will say high cost but will revise the pricing once made.
Shortcuts: Salsa, Hash Browns.
* High Cost $1.51+ per Serving,TEX-MEX, sort of
Apple Crumb Pie
December 6, 2016 Lee
Leave a comment

Apple Crumb Pie

Sounds really good and inexpensive. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 pie crust, frozen, OR make from a shortcut on this site, unbaked

For the Filling

  • 8 Granny Smith apples
  • 1/3 cup white sugar
  • 3 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

For the Topping

  • 1 cup all purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, softened, this is 1/2 of a standard block

Instructions
 

  • Preheat your oven to 230 C.
  • To make the topping, combine all of the topping ingredients in a bowl and use a fork to mix completely, set aside.
  • To make the filling, peal, core and slice the apples to about 1/8 inch slices then toss the slices with the sugar, cinnamon, nutmeg, and flour. Layer the slices into the unbaked pie crust, it will be full and heaping, any leftover juices from the apples, pour that over the apple slices as well. Now pile on the topping and pat it down a bit over the apples.
  • Set the pie dish on a cookie sheet in case of overflows, and bake for 15 minutes, then reduce the temp to 180 C and continue to bake for another 45 minutes. If the topping is browning too much, place a sheet of foil over the top. Run a butter knife through the center at the 45 minute mark, it should insert easily indicating all the apples are cooked through. Removed from the oven and serve warm or room temp. Ice cream or whipped cream on top would be a nice touch.

Notes

This is low cost.
Shortcut: Pie Crust.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,BREAD & PASTRY
No Roll Sugar Cookies
December 4, 2016 Lee
Leave a comment

No Roll Sugar Cookies

No roll as in no rolling pin needed. These sound really good. I am not a big fan of sweets but do enjoy a couple of cookies now and then and I enjoy cooking for my family. This is on my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 1/2 cup unsalted butter, softened, this is 1/2 of a standard block of butter
  • 1/2 cup shortening
  • 1 2/3 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3 egg yolks
  • 1 1/3 cup all purpose flour

Instructions
 

  • Preheat your oven to 150 C.
  • Mix together the butter and shortening until smooth and combined. You can do this by hand or with a electric mixer. Then add the sugar, salt, baking soda, and cream of tartar and beat until fluffy. Then add the egg yolks and vanilla and mix that in.
  • Beat in the flour a little at a time and mix to form a smooth dough. Divide this into 24 pieces and using your hands, roll each piece into a ball and place the balls on a cookie sheet spaced apart as they will flatten on their own when baked.
  • Bake for 15-17 minutes or until just set, do not brown the cookies. Remove the sheet from the oven and cool for about 3 minutes on the sheet, then remove to a wire rack to cool completely. Enjoy.

Notes

This is minimal cost.
Now for those egg whites, make yourself an egg white omelette in the morning.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Japanese Beef Curry
December 1, 2016 Lee
1 Comment

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Japanese
Servings 6 servings

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.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,: JAPANESE,BEEF
Chicken Katsu – Japanese Chicken Cutlets
December 1, 2016 Lee
Leave a comment

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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Japanese
Servings 4 servings

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.
* Fair Value $1.01 to $1.50 per Serving,: JAPANESE,CHICKEN & TURKEY
Tonkatsu – Japanese Pork Cutlets
December 1, 2016 Lee
Leave a comment

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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Japanese
Servings 4 servings

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.
* Fair Value $1.01 to $1.50 per Serving,: JAPANESE,PORK
Mac & Beef Casserole
December 1, 2016 Lee
Leave a comment

Mac & Beef Casserole

Sounds really easy, and really good, on my to try list.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 4 servings

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.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Stir-Fried Pork Liver With Ginger & Spring Onion
November 30, 2016 Lee
Leave a comment

Stir-Fried Pork Liver With Ginger & Spring Onion

The Domestic Goddess Wannabe, Dianna Gale, Singapore.
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Singaporean
Servings 4 servings

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
  • ⅛ 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.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: SINGAPOREAN,Pork - Hearts, Kidneys, Liver