Archive for the ‘#1 Go-To Recipes’ Category
Spring Rolls aka Lumpia
These sound delicious and I just picked up several packages of spring roll sheets last week. These are Spring Rolls or Lumpia that have a very thin pastry, not Egg Rolls which have a thicker pastry. And these are outstanding! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For the Filling
- 1 tablespoon olive oil
- 2 cloves garlic, smashed and finely minced
- 400 grams ground pork
- 8 fresh Shiitake mushrooms, stem removed, finely chopped
- 1 1/2 cups vermicelli noodles, an 80 gram package is perfect
- 1 1/2 cups carrot, shredded
- 1 1/2 cups cabbage, shredded, packed
- 1 teaspoon cornstarch
- 1 1/2 tablespoons oyster sauce, and as needed
- 2 teaspoons soy sauce
For the Spring Rolls
- 20 spring roll wrappers, thawed
- cooking oil, for frying
- 1 tablespoon water
- 2 teaspoons corn starch
Instructions
For the Filling
- In a pot of boiling water, add the vermicelli cook for 2-4 minutes or until soft, drain, lightly chop, you want about 1 1/2 cups, an 80 gram packet is fine. It is ok if they are a bit underdone as the rolls get fried later. Set aside.
- A lot of the prep time is the shredding and chopping. Use a box shredder for the cabbage and carrots, Chop the mushrooms on a board. I doubled the recipe that is why there is so much.
- Fresh ground pork (I used pork loin for this which is lean, the mushrooms add the juiciness). I also had some shrimp we added, the shrimp were cleaned, deveined, and chopped. The shrimp is NOT cooked with the pork, add the shrimp at the very end if using.
- Heat the olive oil in a large non stick pan (big pot if doubling the recipe), when hot, add the garlic and saute for a minute until fragrant then add the pork and break up the pork as it cooks until it just turns white, as it will get cooked again.
- To the pork, add the carrot, cabbage, and mushrooms and saute for several minutes until the veggies are good and wilted. Now mix in the cornstarch, soy sauce, and oyster sauce. Saute for about a minute or until the liquid is steamed off. You want the filling sticky, not watery. Taste and season with oyster sauce as needed.
- Add the cooked noodles and remove the pan or pot from the heat.
- Mix in the noodles and cool the filling, a hot filling means your spring rolls may burst (no one likes a sloppy spring roll). So just let the pan or pot cool, or spread the filling on a baking sheet and let cool, or even place in the fridge for 5 minutes.
To Assemble the Spring Rolls
- First thing is to make the 'glue' so in a small bowl or cup, mix together the cornstarch and water, set this aside but keep it handy, this is used to seal the rolls.
- Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Very important, place a damp towel on the unused sheets, if the sheets dry out they are hard to pull apart and will tear.
- Place a tablespoon or so of filling near the corner closest to you.
- Fold the bottom (the corner closest to you) up over the filling.
- Tightly roll, the filling will spread some, that is fine. When the roll is in the widest part of the pastry (left and right corners will be on the sides of the roll) fold each side towards the center. The roll should be about 5 inches long, and should look like an envelope.
- Continue to roll, and when there is just a pointy section at the end away from you, use your finger and apply some of the cornstarch slurry you made just a few minutes ago to the edges of the pointy section (just like sealing an envelope), continue to roll and seal the edge, and just pat that seam down with your fingers. There, you just made a spring roll.
- Repeat until you have either used all the filling or all the pastry sheets. 13 more to go.
- To fry these, heat about 1 inch of oil in a pot. When hot, add 4-5 spring rolls at a time and fry, turn often, until golden brown, These cook fast so keep an eye on them. Remove to paper towels to drain and fry the remaining rolls. Perfect color.
- Let cool for a few minutes then serve hot as is or serve with a dipping sauce of your choice. My Sweet & Sour Sauce is listed as a shortcut in the Recipe Notes section.
Notes
Figure about 50 Baht for the pork. I will wing about 3 servings from this (I like spring rolls), for 3 servings this is about 50 cents per serving.
Shortcut: Sweet & Sour Dipping Sauce.
Variants: 1. Bake instead of fry, place on a rack on a baking sheet, spray with oil all sides, bake in a 200 C (400 F) oven until golden brown. 2. For the filling, use cooked and chopped bacon, cooked hash browns, and Cheddar mixed in. 3. Place 3 or 4 raisins in each spring roll if using the original ingredients listed.
Adapted from an internet recipe.
Dinner Rolls (Bread Machine)
These are a little dense and chewy, and they are delicious! Your bread machine does the heavy work, but you will cut these, let them rise and bake in the oven. I made these on 11 Dec 2017, perfect!
Equipment
- Bread Machine
- Oven
- Baking Pan (8x8 inch)
Ingredients
- ½ cup milk, and as needed
- ¼ cup water
- 2 tablespoons butter, room temperature
- 1 egg
- 1 teaspoon salt
- 2 tablespoons sugar
- 448 grams all purpose flour, 3½ cups if no scale
- 1¼ teaspoon instant dry yeast
Instructions
- Place ingredients in your bread machine in the order listed. Set to dough function and note the time until the cycle is completed. Keep an eye on the dough for the first few minutes, if it appears to dry, add a tablespoon of milk at a time until the dough comes together to a ball. I used two additional tablespoons of milk, this photo is about 10 minutes into the cycle.
- When the dough cycle is complete, roll dough out onto a lightly floured surface, cut into 9 equal portions (9 fit perfect in a 8x8 baking dish), shape into balls, and place in a baking dish with a sheet of parchment on the bottom, lightly dusted with flour as well. Let rolls rise.
- Preheat your oven to 180° C (350° F). When the rolls have risen, bake for 20-25 minutes or until nice and golden brown. Brush with melted butter when you remove from the oven.
Crockpot Sausage & Green Beans
Sounds delicious. Smoked sausage is available here, but I would lean towards other sausages for the various flavors. Low number of ingredients as well. I made this on 17 Dec 2017, excellent meal!
Ingredients
- 500 grams fresh long beans, cut into 1 to 1 1/2 inch pieces
- 3/4 cup vegetable stock
- 500 grams smoked sausage, cut into 1/2 inch slices
- 6 potatoes, quartered, 8 if really small
Instructions
- Layer the ingredients in the slow cooker starting with the potatoes.
- Then add the long beans.
- Then add the sausage. Pour the broth over the top. For this dish, I used 240 grams of Italian sausage.
- And another 270 grams of Vietnamese sausage, it is just a recipe, not set in stone, feel free to use sausage of your choice.
- Cover and cook on Low setting for 6 to 8 hours. Do not remove the cover before 6 hours. When the potatoes are fork tender, you can serve after that or switch to Warm to serve later. Add salt and pepper to taste before serving.
- Served with fresh baked bread on the side, perfect meal.
Notes
Going with my purchase of Cumberland sausage at 178 Baht. For 4 servings, this is about $1.31 per serving.
Variants 1. Use other types of sausage, Cumberland would be a good choice, Italian, Bangers, even Vietnamese sausage would be good in this. 2. Use pork or chicken stock in place of the vegetable stock.
Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.
United States.
Cumberland Sausage
This is English in origin, this is a recipe to make homemade Cumberland Sausage. Now that I have found a supplier for hog casings in Phuket, this is on my to make list for sure. I will clarify quantity made when I prepare this.
Ingredients
- 900 grams pork shoulder, (2 lbs)
- 900 grams pork belly, (2 lbs)
- 1 tablespoon salt
- 2 tablespoons ground white pepper
- 110 grams fine breadcrumbs, OR make from a shortcut, (3 1/2 oz)
- 2 1/2 tablespoons dried sage
- 2 tablespoons dried chives
- 1/2 teaspoon ground coriander
- 2 teaspoons ground nutmeg
- 3 - 3 1/2 meters hog casing
Instructions
- First thing, chill the meats in the fridge, sterilize and chill the grinder parts in the fridge. Grinding meat creates heat, so you want the meat and the grinder to be a cool temp, not freezing, just chilled.
- Cut the pork belly into cubes that will fit in your meat grinder hopper. Then do the same with the pork shoulder. Remove any tendons or stringy matter.
- Mix together the two meats, then add the spices and herbs.
- Mix together. Place the meat in the fridge to chill for 2 hours. Assemble your meat grinder with the coarse plate, typically the wagon wheel plate.
- Grind the meat with the wagon wheel plate, or what is called a course plate for your model of grinder.
- Then in a large bowl, mix with the breadcrumbs. Breadcrumbs added, I did not get the cup measurement.
- Mix until well combined, use your hands for this.
- Soak the hog casings per instructions on the package. Remove the cutting blade and plate from your grinder. and attach the sausage funnel. Rub some bacon fat or cooking oil on the funnel, slip the end of the wet hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base. I use a dry casing from a reputable dealer in Phuket.
- Tie the starting end of the casing with string, using the slow setting on the grinder, add the meat back to the grinder, fill the casing but do not over fill, any air bubbles, prick with a tooth pick. Work the sausage into the casing and form the casing into a ring as you go. You can leave in a ring or twist and make links or tie with string to make links, up to you. I do not have that ring thing down yet so I just made links.
- Store the sausage in the fridge overnight. Then you are ready to cook them as you see fit or freeze for later use.
Notes
I will price this when I get the meats and casing, overall I will say fair value, but much less than store prices, by a long shot.
Shortcut: Breadcrumbs.
Adapted from an internet recipe.
Slow Cooker Pork & Noodles II
Five ingredient recipe, and this not only sounds good and easy, it is! I made this on 8 Feb 2018 and it is great comfort chow. This is a basic slow cooker and stove top recipe.
Ingredients
- 500-1000 grams pork loin, depends on how meaty you want this, (1-2 lbs)
- 3 2/3 cups chicken broth, fresh or from powder
- 500 grams dry egg noodles, or pasta of your choice, (1 lb)
- salt and pepper, to taste
Instructions
- Rub or mist your slow cooker with olive oil to make clean up easier. Not required but is handy.
- Sprinkle the loin well with salt and pepper, be generous. Place the loin in the slow cooker, add 1/2 cup of water and cook on Low setting for 6 to 8 hours, or High setting for 3 to 4 hours. This is two pieces of loin, 1 kilo, I also use these and cut in half for boneless pork chops 🙂
- Check tenderness at 6 and 3 hours respectively, if the pork shreds easily with a fork, it is done. When done, shred with two forks right in the slow cooker, nothing to fine, just good bite sized pieces.
- 20 minutes before you want to serve, place a pot on the stove and add the broth and heat to boiling then add the noodles and cook until just tender. The stock should be mostly absorbed. If there is still liquid, go ahead and drain some of that off.
- Use a slotted spoon and remove the pork from the slow cooker and add to the noodles.
- Stir to combine well. If the pork is not hot enough, heat the pot on very low heat for a few minutes, add a tablespoon or so of liquid from the slow cooker to prevent sticking, this is not a soupy dish. Taste and season as needed with salt and pepper.
- Serve with a salad for a complete meal.
Notes
Going with 1 kilo of pork loin, cost would be 115 Baht, for 6 servings, this is about 56 cents per serving.
Variants: 1. Add cooked cabbage or sauerkraut, add sliced mushrooms. 2. Stir in a cup of chicken gravy (which sounds awesome!).
Adapted from an internet recipe.
Variant 1 provided by good friend, Sheila Olson.
United States.
United States.
Simple Baked Chicken
This should be called Simple and Flavorful Baked Chicken. The chili powder steps this chicken up a notch. Made on 24 June 2018 and was well liked by my wife and I.
Ingredients
- 4 chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
Instructions
- Preheat your oven to 230 C. Pour the olive oil in a 9x13 baking dish.
- Place chicken in the baking dish and move them around to coat them with oil on both sides.
- In a small bowl, add the salt, pepper, onion, garlic, and chili powders, mix together. Sprinkle mixture on both sides of the chicken, rubbing it in with your fingers for each side. Arrange the chicken in a single layer side by side.
- Bake for 15 to 20 minutes or until juices run clear. If the chicken is large and thicker, it may take longer.
- Remove from oven and cover with foil to rest for 5 to 10 minutes, the chicken will absorb some of the juices during this time.
- Serve with mashed potatoes, pasta, or rice, and a vegetable for a complete meal.
Notes
For the chicken, figure about 60 Baht/four breasts, for 4 servings, this is about 44 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Hamburger Gravy
This sounds absolutely delicious, and a dish I have not had in many years. I finally made this on 6 Dec 2017, as written but doubled, absolutely delicious!. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef
- 1 small onion, minced
- 3 cloves garlic, smashed and minced
- 1 1/2 cups beef stock, fresh or from powder
- 1 beef bouillon cube
- 1 teaspoon seasoned salt, OR make from a shortcut
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon dried parsley
- 2 tablespoons cornstarch
- 1/4 cup beef stock, cold
- mashed potatoes, for serving
- olive oil, as needed
Instructions
- Heat a large non stick pan (I use a pot) with a splash of olive oil, and add the onion and garlic, cook until the onion is turning translucent.
- then add the beef, breaking it up with a spatula as it cooks. Drain any fat. To the beef, now add the 1 1/2 cups stock, bouillon cube, salt, pepper, basil, and parsley. Simmer for 10 minutes, stirring occasionally.
- Add the 1/4 cup cold stock to a measuring cup and stir in the cornstarch. Cold makes it easier to mix without lumps. Pour this into hamburger mixture and simmer for about two minutes, stirring often, until thickened.
- Serve over mashed potatoes with your choice of sides and enjoy.
Notes
Figure about 150 Baht for the ground beef. For 4 servings, this is about $1.10 per serving.
Shortcut: Seasoned Salt.
Recipe provided courtesy of good friend, Kelly Montana Hawk of Tying One On With Kelly (and apron of course) and the original recipe is here.
United States.
United States.
Fish with Lemon, Butter & Caper Sauce
This is a delicious fish dish! I used Pangasius for this, use any whitefish you prefer.
Ingredients
- 3-4 whitefish fillets, boneless, skinless
- 1/4 cup tempura flour, or as needed
- lemon pepper, as desired
- 1/4 cup butter, divided, (1/2 stick)
- 2 tablespoons lemon or lime juice
- 1 teaspoon lemon or lime zest
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
- Three fillets rinsed and cut in half.
- In a shallow dish mix together the flour, salt, and pepper. Coat the fillets in flour and shake off the excess. Starting to coat the fillets in this photo.
- Melt half the butter in a large non stick pan on medium high heat. Cook the fillets in batches, to your liking.
- Just brown, flip, brown the other side, remove to a serving plate, cover to keep warm.
- When the fillets are all done, same hot pan, add the remaining butter, lemon or lime juice, zest, capers, and parsley. Stir and heat for one minute. I was snap happy with the camera and took this photo before adding the capers.
- Place 1-2 fillets on each serving plate, spoon sauce over the fish, serve with sides of your choice. Enjoy.
Notes
I use Pangasius fillets for, 3 fillets was just under a 1 kilo so I will go with the 1 kilo rate of 123 Baht. For 4 servings, this is about 90 cents per serving.
Variants: 1. In place of whitefish fillets, this would be good on salmon or tuna. 2. In place of the capers use fresh chopped dill.
Adapted from an internet recipe.Â
Whitefish Poached in Court Bouillon
Now the name, Court Bouillon sounds very upscale, as a good friend explains it, "court bouillon is 'an aromatic liquid in which meat, fish, and various vegetables are cooked,' in other words, fancy salted water!" This is excellent fish and is actually a 2 for 1 dish, the fish, and the potatoes for a side. I made this on 6 Feb 2018, excellent.
Ingredients
For the Poached Fish
- 1 kilo whitefish fillets, boneless, skinless, (2 lbs)
- 8 cups water
- 1 tablespoon salt
- 4 cloves garlic, smashed and minced
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon olive oil
- lemon or lime slices, for garnish if desired
For the Potato Side Dish
- 500 grams potatoes, cut into 1 to 1½ inch pieces, (1 lb)
- pinch saffron threads, if desired, 5-6 threads
Instructions
- Cut your fish fillets in half to make more manageable sizes, this makes them so much easier to lift out of the water after they are poached. Good fillets would be Pangasius and Barramundi.
- In a large pot, add the water, salt, garlic, bay leaves, and olive oil. Bring to a boil and hold for about 3-4 minutes to blend the flavors.
- Place the fillets in the boiling water and return to a boil for about 2-3 minutes or until just cooked through. Use a slotted spatula to remove the fish to a plate and cover with foil to keep warm. Let the fish rest for about 5 minutes before serving, or go ahead and make the optional potatoes.
For the Potatoes
- Bring the water to a boil that was used to cook the fish, add just a pinch, and I mean a small pinch, most expensive spice in the world no less, of saffron in the pot. Saffron is for the color and just a hint of flavor. If no saffron, add an even smaller pinch of turmeric, this is for color mainly and just a smidgen of taste.
- When boiling, add the cubed potatoes, these can be skin on or skin off, up to your preference, into the water. Cook for about 15 minutes or until fork tender.
- Drain potatoes, plate with the fish, serve and enjoy.
Notes
For the fish, go with about 130 Baht/1 kilo of Pangasius fillets. For 4 servings, this is about 96 cents per serving.
Variants: 1. After fish is added to the water, add shrimp, mussel meat, or lump crab.
Fish & Mushroom Chowder
I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
Ingredients
- 1 onion, white or purple, diced
- 1 tablespoon bacon fat
- 1 large daikon, diced
- 1 carrot, diced
- 3-4 spring onions, sliced
- 1-2 bunches fresh coriander, choppped
- 4 Pangasius fillets, cut into 1 inch pieces
- 4 Barramundi fillets, cut into 1 inch pieces
- 2 cups mushroom stock, or vegetable stock
- 2 cans evaporated milk
- 150 grams fresh Shiitake mushrooms, stem removed, chopped, (5 oz)
- 100 grams fresh Shimeji mushrooms, root end trimmed, chopped, (3½ oz)
- salt and black pepper, to taste
Instructions
- In a medium size pot, heat the bacon fat, when hot, add the onion and sauté until softened and starting to brown.
- Add the stock, daikon, carrot, spring onion, and coriander, bring to a boil then reduce to a simmer. As that is simmering cut up the fish and add that, then add the evaporated milk, then chop up the mushrooms and add those.
- Simmer for about 15 to 20 minutes to cook the fish and mushrooms.
- Ladle into bowls and enjoy.
Notes
For the fish, just figuring all Pangasius (6-8 fillets) figure about 200 Baht. For 8 servings, this is about 74 cents per serving.