Archive for the ‘#1 Go-To Recipes’ Category
Bak Kuet Teh (Hokkien)
This is a pork rib soup of Chinese origin, and this is the Hokkien (Malaysian) version. This soup is herb based and the broth is generally dark. I use a seasoning packet, Lobo brand (Thailand) to prepare this. I first made this on 27 June 2017, wonderful flavor, tender ribs, and your kitchen and house will smell wonderful. I make this at least once a month.
Ingredients
- 1 packet Bak Kuet Teh Soup mix, Lobo brand
- 500 grams pork ribs, (1 lb)
- 3 cups water
- 1 daikon, (white radish), sliced, optional
Instructions
- This is the spice packet used, Lobo brand. Even the Thais know Lobo is the best brand for soup and spice mixes. Inside of the packet is a cloth bag, that contains the spices, the bag is simply placed in the water and removed before you serve.
- Rinse and cut ribs into 1 bone sections.
- Bring 3 cups of water to a boil in a pot, when it is boiling, add the spice bag from the packet to the water and add the ribs. Boil for 5 minutes then reduce to a simmer and cook for 45 minutes or until the meat is tender. If adding daikon, when the meat is tender, add the sliced daikon and simmer for 15 minutes more. Discard the spice bag.
- Serve with rice on the side.
- Or place rice in a bowl and spoon the soup over the rice, this is my preferred method.
Notes
The Lobo brand spice packet for this costs 17 Baht and the pork ribs is about 115 Baht/kilo. For 3 servings, this is about $1.30 per serving.
Variants: 1. Lamb, beef, and ox tail can be used instead of pork. Simply 1/2 cup more water and simmer for 2 hours. 2. Daikon can be replaced with carrot or used together. 3. Add hard boiled chicken, duck, or quail eggs.
Isaan Sausage (Sai Krok) I
This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. I took lots of photos to show exactly what this is. This version uses a store bought seasoning packet complete with the casings and string.
Ingredients
- 1 packet Northeastern Thai Sausage seasoning (Sai Krok), Lobo brand
- 500 grams pork belly, (1 lb)
Instructions
- This is the seasoning packet, kit, used for this sausage, it contains everything, you just have to supply the meat. Lobo brand, best brand I have used, instructions are in English as well on the back, including photos.
- This is the contents of the kit, there is three packets, salt, rice, seasoning pack is mainly garlic and black pepper. There is also the collagen casings (5) and the strings needed to tie the sausages.
- I like to grind meat for Thai sausages as it does need to be quite fatty. This is the 500 grams (1 lb) of pork belly with the skin removed and cut into strips for the grinder. Grinding plate used is the course one, commonly called a wagon wheel.
- In a large bowl, add the pork and the contents of the three foil packets, using your hands, mix until sticky, this takes just a few minutes. Divide into approximately 5 equal size portions, I basically make 5 meatballs that are the same size, you can leave them in the same bowl. Wash and dry your hands, important that your hands are dry when handling the casings.
- Open the casing packet and unfold the casings and separate them. One end is already tied.
- I use a funnel to stuff sausages and the plunger for my meat grinder is what I use to push the meat through the funnel. You can use any method you are familiar with to stuff the casings. Place a casing on the end of the funnel and slide it on all the way to the knotted end. Pick up one portion of the meat and place in the funnel, use your fingers or a plunger from a meat grinder to fill a casing. (I jumped the gun here and stuffed all 5 casings, instead of tying it into the smaller ones before stuffing the next.)
- Now with a casing stuffed, lay it on a plate and starting from the knotted end, use the string and tie into 5 smaller links, just wrap the string around and pull tight (do not twist the links). When you get to the open end, give that a twist and tie that off with the string.
- Let the sausage sit on the counter for 1 hour (fermenting, then refrigerate until you want to cook them). Cook on a charcoal grill over low heat until cooked through, or bake at 140 C (280 F) for 30 to 40 minutes. Serve with fresh vegetables like cabbage, lettuce, cucumber, carrot.
Notes
The seasoning packet for this is 37 Baht, and it includes the casing and string. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.
Variants: Beef, chicken, and shrimp can be used instead of pork.
From a recipe on a spice packet.
Party Size Italian Meatballs
Sounds good! This recipe makes lot of meatballs. This is a make ahead recipe that you can freeze to keep on hand, just thaw, add to a slow cooker with pasta sauce (or sauce of choice) and heat up. You can make the party size as appetizers or larger ones for dinners. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
For the Meatballs
- 2 1/2 kilos ground beef, not lean
- 2 cups bread crumbs, OR make from a shortcut
- 4 eggs
- handful fresh parsley, chopped
- 1 cup Parmesan cheese, grated
- 1/4 cup tomato sauce, OR make from a shortcut
- 1 tablespoon Italian seasoning, OR make from a shortcut
- 2 teaspoons salt
- 1 teaspoon black pepper
To Serve
- tomato sauce, OR make from a shortcut
Instructions
- I grind meat I purchase so I know the fat content and freshness of the meat. For this recipe I cut it nearly in half for a first test and used pork shoulder which is the perfect amount of fat.
- In a very large bowl, mix all Meatball ingredients together by hand but don't over work it.
- Form into ping pong size balls with your hands as evenly and smooth as possible, for dinner meatballs shape into larger ones. I made dinner size meatballs, this is 12 from just half the meat mixture. Place meatballs on rack of broiler pan or wire rack, evenly apart but not touching.
- You may have as many as 60-70 party size meatballs if just making those.
- Preheat your oven to 180 C (350 F).
- Bake for about 25 minutes or until well browned and fully cooked for the party size meatballs, large dinner size meatballs may take 30 minutes or more.
- If freezing, allow meatballs to cool to room temp, bag in single layers then freeze.
For Serving as Appetizers
- Place the meatballs, just cooked, thawed if frozen, amount is up to you, in your slow cooker, top that with the amount of pasta sauce to cover them and mixed in, and heat on Low setting until good and hot. Serve.
For Serving Dinner Meatballs
- Use as needed for Spaghetti & Meatball type dishes. If using frozen, just thaw out first then use as needed.
Notes
Figure about 500 Baht/2 1/2 kilos of beef. Source it locally and you may get it for less. Figure about 150 Baht for the Parmesan cheese. For 30 servings of party size, this is about 63 cents per serving. Use pork and cost is much less.
Shortcuts: Bread Crumbs, Tomato Sauce, Italian Seasoning.
Variants: 1. Use pork instead of beef or a combination of the two. 2. Use a 4 cheese blend instead of the Parmesan.
Used in Recipe Listed on this Site:
- Meatballs & Gravy I.
- Meatball Dinner, made it, GO-TO recipe.
- Meatball Stew II, made it, GO-TO recipe.
- Meatball Stew I (Slow Cooker).
- Easy Stuffed Shells, made it, GO-TO recipe.
Cha Lua Soup
Asian soups are very easy to make, and most times, normally no quantities of ingredients is needed and is easily adapted to suit your choice for a soup. I made this on 28 Oct 2017 and I wrote down what I used, so the quantities listed are in fact, a good base to work from. This soup was very much liked by the Thai family as well as myself. This soup is a keeper. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 chicken breasts, bone in, skin on
- 360 grams Vietnamese sausage, cut into ½ inch cubes, (13 oz)
- 12 hard boiled quail eggs, peeled
- 225 grams crab meat, or crab sticks, (8 oz)
- 2 cups sweet corn, fresh cooked, frozen, or canned (drained)
- 5 spring onions, sliced, white and green parts
- fresh cilantro leaves, chopped, for serving, or chopped dill
- raw chicken eggs, for serving, optional
For Thickening, Optional
- 1 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- In a medium pot, fill about ¾ full with water and add the chicken breasts, bring to a boil then reduce to a simmer, you are making the broth. Skim any foam from the water as that forms. About 30 minutes for bone in chicken breasts and 15-20 minutes for boneless and skinless. When the chicken is done, remove from the pot, shred or chop, and add back to the pot. Here I am cooking the chicken breast and three small ears of corn, which provided 2 cups when cut off the cobs.
- This is optional but if you want to make a really great broth, add a chopped carrot, an onion cut in half, and a chopped stalk of celery (Trinity), after the chicken is cooked through, let it cool to room temp, then your chicken will be juicier, strain the broth and return it to the pot, discard the vegetables. I made some great broth 3 days ago, had a quart of it I put in the fridge, I added that to the pot you see in the photo after the chicken was cooked.
- While the chicken is cooking, cube the sausage, chop the spring onions and cilantro, and if using crab sticks in place of real crab meat, chop that up as well.
- After the chicken is shredded and added back to the broth, add in the sausage, spring onion, crab meat, corn, and quail eggs. Simmer for 10-15 minutes to heat everything through.
- Ladle into bowls, sprinkle on some cilantro or dill, and optionally, crack in a fresh egg if desired, enjoy.
For Thickening, Optional
- Mix the cornstarch in the cold water, and mix that into the soup to slightly thicken the soup. This is totally optional, and I did not do this step as I was very happy with the consistency of the soup.
Notes
Low cost.
Shortcut: Perfect Hard Boiled Quail Eggs.
Variants: 1. I think spaghetti, just bit, broken into 1-2 inch pieces, added to the soup would be good way to change it up. 2. Use Cha Hue (peppered Vietnamese sausage) in place of Cha Lua.
Vietnamese Sandwich (Banh Mi Cha Lua)
In Vietnamese, banh mi means bread, so the translation would be sausage sandwich. What makes this unique is what is added to the sandwich such as the pickled carrot and radish. I made these on 21 Nov 2017, excellent flavor, I really like the addition of the pickled carrot and radish. Cha Lua is a fully cooked sausage that is refrigerated when you buy them, so they can be eaten as is right from the fridge. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 baguette, or roll or just sandwich bread
- Vietnamese sausage, sliced lengthwise about ¼ inch thick
- cucumber, sliced lengthwise
- pickled carrot and radish, Shortcut
- spring onion, chopped
- fresh coriander leaves, chopped
- mayo
Additional Fillings if Desired
- cheese, sliced
- chilis, sliced lengthwise
- soy sauce
- salt and pepper
Instructions
- I pan fried the sausage, this is optional, in a splash of olive oil and seasoned with lemon pepper.
- Cooked just to brown them up a bit. These are fully cooked when you buy them.
- I used the shortcut to make the pickled carrot and radish.
- Split the baguette or roll, or just use sandwich bread, spread mayo on both pieces, layer on some Vietnamese sausage, then the cucumber, pickled carrot and radish, coriander leaves, spring onions, top with the other half of the bread, enjoy.
Notes
Low cost.
Variants: 1. Cook the sliced sausage in soy sauce and black pepper, then add to the roll. 2. Cook the sliced sausage with olive oil and lemon pepper. 3. Use Cha Hue, the peppered version of Cha Lua.
Shortcut: Pickled Carrot and Radish.
King Oyster (Eryngii) Mushroom Steaks with Mayo
This is Japanese in origin, and is delicious! Don't be fooled by the name, these are not served with mayo, they are cooked in mayo. I made this on 4 Sep 2017 and was well received by the family. This is an adjust as you need recipe, like if using less mushrooms, use less mayo, etc.
Ingredients
- 6-8 King Oyster mushrooms, small to medium size is best
- 1-2 tablespoons mayo
- 1-2 tablespoons white wine
- black pepper, to taste
- soy sauce, to taste
- dried parsley, for garnish
Instructions
- Trim off the root end and rinse the mushrooms and shake off excess water. Slice each one in half lengthwise.
- Heat a frying pan over medium heat and add the mayonnaise and the sliced mushrooms. Cook on both sides.
- Pour in the white wine, place a lid over the pan, reduce temp to low, let the mushrooms simmer until wilted, season with black pepper and a drizzle of soy sauce.
- Top with some parsley, serve as a side with rice or pasta.
Notes
Low cost.
Adapted from an internet recipe.
Crab Cakes I
These are delicious! I made these on 4 Jan 2022, exactly as written, and used canned crab. Nothing short of perfect, I and the family loved these! Even a grand niece who does not care for seafood, loved the taste of these. Next test will be with imitation crab, then will test again with fresh cooked and picked crab. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 eggs
- 2½ tablespoons mayo
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning, Shortcut
- ¼ cup celery, finely diced
- 2 tablespoons fresh parsley, finely minced
- 500 grams lump crab meat, fresh cooked, canned, frozen cooked, (1 lb)
- ½ cup panko breadcrumbs
- cooking oil, as needed for frying
- tartar sauce, optional, Shortcut
Instructions
- To a mixing bowl, add the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, celery, and parsley in a large bowl and mix well.
- Drain and check the crab meat for any shell fragments, add the crab and panko to the wet mixture. (I used four 170 g (6 oz) cans, drained weight is 120 g (4¼ oz) that makes the 480 g (17 oz) which worked perfect for the recipe.
- Gently fold mixture together until just combined, being careful not to shred the crab meat.
- Use a ½ cup measuring spoon and scoop out mixture ½ cup, packed, add that to your hands and shape into a ball, place on a large plate and press down and shape the sides to make a patty. You will make 6 cakes using the ½ cup measuring spoon to measure. Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat a large nonstick pan on medium heat and coat with the cooking oil. When oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes per side.
- Serve with sides of your choice or with tartar sauce or lemon wedges.
Notes
I used canned crab that I shipped from the US, which is actually a product of Indonesia. It is here in the larger western stores for a hefty price as well. I will try this recipe with imitation then fresh cooked and picked crab. For now I will say this is High cost per serving using canned crab, and probably Fair cost per serving using imitation / fresh cooked crab. Crabs from a local fisherman would be the cheapest, buying canned would be costly.
Shortcuts: Old Bay Seasoning, Tartar Sauce.
Northern Thai Sausage (Sai Oua) I
This recipe is from a Thai brand (Lobo) seasoning pack to make this sausage, the recipe is on the back of the package, and the package even contains the collagen casing. I made this on 16 June 2017 and it is delicious! Lot of lemon grass flavor and not overly spicy, the Thai family really enjoyed this. The packet contains the collagen casings, there is 5 casings, already knotted on one end and are easy to use.
Ingredients
- 1 packet Northern Thai Sausage seasoning (Sai Uoa), Lobo brand
- 100 milliliters warm water
- 500 grams pork belly, skin removed, coarsely ground, (1 lb)
Instructions
- In a medium size bowl, dissolve the contents of the seasoning pack in the warm water. This is the seasoning pack used.
- Add the pork belly to the seasoning mix and blend well until sticky, use your hands for this, takes just a few minutes for this. Shape into 5 equal size balls.
- Now for the collagen casing, first, it is used dry, never soak them. I used a funnel when I made these as I have never used casings before. If you are experienced using casings, use the method of your choice. Grease up the funnel tube with vegetable for the first sausage, and fit the casing onto the tube all the way to the knotted end.
- Fill the casing with the pork mixture by pressing it into the funnel tube, pierce any air pockets with a pin or toothpick.
- Repeat for all 5 casings. Use kitchen string to tie off the ends. Five sausages ready for the grill.
- Cook on a charcoal grill over low heat until cooked through, or bake at 140 C (280 F) for 20 minutes. Slice diagonally and serve with sticky rice and vegetables such as cabbage, lettuce, or cucumber. These were grilled, Sai Krok on the top, Sai Oua on the bottom.
Notes
The seasoning packet for this is 37 Baht, and it includes the casing. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.
Variants: Beef, chicken, and shrimp can be used instead of pork. For shrimp, increase to 600 grams and do not use any water, just mix the seasoning packet into coarsely chopped shrimp.
From a recipe on a spice packet.
Spicy Chicken-in-Rice (Rice Cooker)
This is a recipe from a seasoning packet, Lobo brand. I made this on 1 Oct 2017 and I will state this will be my go to chicken and rice dish, very good flavor, next to no spiciness to it at all.
Equipment
- Rice Cooker
Ingredients
For the Chicken and Rice
- 500 grams chicken legs, or thighs, (1 lb)
- 1 packet seasoning mix, see Step 1
- 300 grams dry rice, 1½ cups of dry rice
Mixture used in the Dipping Sauce and Salad
- 4 tablespoons vinegar
- 4 tablespoons water
- 6 tablespoons sugar
- ½ teaspoon salt
For the Dipping Sauce
- 3 green Bird's Eye chilies
- 3 cloves garlic
- 10 leaves mint
- 1 bunch fresh coriander leaves
- 3-4 tablespoons Mixture
For the Cucumber Salad
- 2 cucumbers, sliced
- 2 red Bird's Eye chilies, sliced
- 5 shallots, sliced
- remaining Mixture
Instructions
For the Chicken and Rice
- This is the brand of seasoning for this chicken, Lobo brand. This packet contains TWO packets inside, for 4 servings, only one packet is used, so for 26 Baht, you can get two 4 serving meals out of it. Great value.
- Place the chicken in a bowl and add the contents of 1 seasoning packet for 4 servings, use both packets for 8 servings. coat the chicken with the seasoning mix and let sit for 15 minutes.
- Put the rice in the rice cooker, add the chicken and mix into the rice. Add the appropriate amount of water and switch on the rice cooker to Cook. While it is cooking, prepare the dipping sauce and cucumber salad if desired.
Mixture used in the Dipping Sauce and Salad
- Add all of the Mixture ingredients to a small pot and bring to a boil and stir well.
For the Dipping Sauce
- Add the ingredients for the Dipping Sauce to a mortar and grind up with the pestle. Add 3-4 tablespoons of Mixture and stir well, pour this into a small serving bowl.
For the Cucumber Salad
- Add the Salad ingredients to a bowl and the remaining Mixture and mix well.
To Serve
- Place rice and a piece of chicken in a bowl with the dipping sauce and cucumber salad on the side. Enjoy.
Notes
The chicken will cost about 35 Baht/500 grams of legs. For 4 servings this is about 26 cents per serving, even less if using quarters.
Chicken Parm Stuffed Peppers
This is delicious! This is a great alternative to regular stuffed peppers. Not a $1 per serving meal due to the cheese used, but is certainly worth it. I made this on 1 June 2017 Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3-4 bell peppers, any colors, halved, seeded
- 3-4 chicken breasts, boneless, skinless, cubed
- 3 cups Mozzarella Cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated
- 3 cloves garlic, smashed and minced
- 1 1/2 cups pasta sauce, OR make from a shortcut
- 1 teaspoon dried parsley
- pinch red pepper flakes
- 1/2 cup chicken stock, fresh or from powder
- salt and pepper, to taste
- olive oil as needed
Instructions
- Preheat your oven to 200 C (390 F). Get out a 9x13 baking dish.
- Heat a skillet with a splash of olive oil and add the cubed chicken, season with salt and pepper as desired.
- Cook until just cooked through for tender chicken, drain any oil, I use a colander for this and just let the chicken sit in the colander until it is needed.
- Cut bell peppers in half and remove the stem and seeds. Place in a 9x13 baking dish, fit them in there tight.
- In a large bowl, combine 2 cups Mozzarella, Parmesan, garlic, pasta sauce, parsley, and red pepper flakes, and season with salt and pepper to your liking. Stir until combined, then gently fold in chicken.
- Spoon chicken mixture into halved bell peppers and sprinkle with remaining 1 cup Mozzarella cheese.
- Pour chicken broth into baking dish to help the peppers steam and cover the dish with foil.
- Bake until peppers are tender, about 1 hour. Uncover and broil 2 minutes.
- Garnish with fresh chopped parsley and Parmesan cheese, serve.
Notes
Chicken will cost about 75 Baht/kilo, that should be 5-6 breasts, get a kilo and use the rest in another recipe. The Mozzarella will cost about 280 Baht for two 200 gram blocks. For 4 servings, this is about $2.60 per serving.
Shortcut: Pasta Sauce.
Adapted from an internet recipe.
