Archive for the ‘#1 Go-To Recipes’ Category
Crab Salad with Cucumber & Tomato
This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using this. This is a use what you have recipe, and I will say, wow, this is good! I made this on 8 August 2017. The amounts listed are approximate, use what you have, I used a bit more imitation crab, but probably less spring onion.
Ingredients
- 500 grams imitation crab
- 2 medium cucumbers, diced small
- 2 medium tomatoes, diced and drained
- 1/4 cup spring onions, chopped
- 3 cloves garlic, smashed and minced
- 1/2 cup mayo, or as needed
Instructions
- Prepare the imitation crab by chopping and shredding. No kidding, use your hands like you would mix a meat loaf! Place in a bowl with all the remaining prepared vegetables and mix together.
- Add the mayo and mix to coat everything, use more mayo as needed. Store in the fridge for several hours to chill before serving.
Notes
Crab stick prices vary widely, from 90 to 270 Baht/500 grams, not sure of the taste or quality as I have only bought Tesco brand at 94 Baht/450 gram package and the taste is quite good. For 6 servings, this is about 46 cents per serving.
Inspired by the recipe Crab Salad with Cucumber and Tomato from Natasha's Kitchen.
Steamed Salmon (Rice Cooker)
Canned salmon here for me is pricey, about $4.50, and that is the small can, I have never seen a large can of salmon here. Frozen Norwegian salmon fillets, about 140-160 grams each are just over $2 each, so in addition to just a steamed fillet for dinner, the fillets can be steamed and used in recipes calling for canned salmon, win win! Steamed salmon seemed to be the answer to that. This is a 2 in 1 recipe, one if you want steamed salmon for a dinner (seasoned) and one for just steamed to use in another recipe, such as salmon patties or a salmon pasta salad. I use a rice cooker with a steamer basket to cook these when I make them.
Equipment
- Rice Cooker , with steamer tray, or a dedicated Steamer
Ingredients
To Serve Steamed Salmon
- 3 salmon fillets, (140-160 grams / 5-6 oz each)
- sea salt and pepper, to taste for the fillets
- 2 cups water
- 1 bay leaf
- 2 cloves garlic, smashed, don't even have to peel
- 1 cup white wine, or just use 3 cups of water
- 2 teaspoons dried thyme
- 1 lemon or lime, quartered and squeezed, rind added
- pinch black pepper
- pinch salt
To Cook for another recipe
- salmon fillets, (140-160 grams / 5-6 oz each)
- 2-3 cups water
Instructions
To Serve
- You can use the small fillets, a large fillet, or the steak cuts. I leave the skin on and will remove the skin and bones after they are steamed. If using frozen, thaw, remove from the package, quick rinse. For fresh, quick rinse.
- For each fillet, if there is thin ends, just fold them to make a more uniform thickness, this is to ensure even cooking. Season with salt and pepper.
- You can use a rice cooker with a steamer basket, or a pot with steamer insert and tight fitting lid. Lightly oil the steamer basket or insert. Use either method, heat the ingredients except the salmon to a boil.
- Simmer the liquid for 20 minutes to allow the flavors to blend, then quickly open the rice cooker or pot, place the salmon in, and close, steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove skin, it will easily pull right off.
- Serve with a green salad and bread for a light, nutritious meal.
To Use in another recipe
- Add water that is below the steamer basket in a rice cooker or below a steamer insert in a pot and bring to a boil.
- Place the skinned salmon fillets, folded as needed, in the steamer when the water is boiling and steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove from the steamer and allow to cool to room temp.
- Figure three 140-160 gram (5-6 oz) fillets to equal about a standard can (not the tuna fish size can), about 2 cups of cooked salmon.
- Once cooled, flake or chunk with two forks. There, you just made a large can of salmon. Use in recipes calling for canned salmon.
Notes
Each salmon fillet (140-160 Baht) is 69 Baht, about $2. Using 3 fillets of this size is $6 per large can, not $4.50 per small can like tuna. Still costly, but much better than the small cans of salmon, and much better taste. For 3 servings, this is about $2 per serving. For serving when 3 fillets are steamed and used as a large can of tuna, the price per serving will be less.
Used in Recipes Listed on this Site:
Creamy Chicken Noodle Soup
This is a 2 in 1 recipe, Creamy Soup, and Regular Chicken Soup. Sounds great as I love a good chicken noodle soup. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 6 cups chicken broth, fresh or from powder, Shortcut
- 5 cups water
- 3-4 chicken thighs, skinless, bone in for more flavor
- 1 medium onion, finely diced
- 3 medium carrots, see Step 1
- 2 stalks imported celery, or a handful of Thai celery, finely chopped
- 2 cups dry pasta, egg noodles, spirals, or wide Fettuccine would be good
- 1 can corn, drained, or 1 1/2 cups fresh cooked
- 4 tablespoons unsalted butter
- 1/3 cup all purpose flour
- 1/2 cup heavy cream
- 3 tablespoons fresh dill, chopped, or 3 teaspoons dried
- 1 teaspoon Mrs. Dash Seasoning, Shortcut
- salt, as need and to taste
- 2 tablespoons olive oil
Instructions
- For the carrots, shred 2 carrots with the largest holes on a box shredder and thinly slice 1 carrot, halve that one if it is large. Now prepare all the rest of the ingredients so everything is ready. For the chicken, just remove the skin if using bone in, do not trim the fat, fat is flavor. (I made the broth from scratch, and when letting the broth and chicken cool, I prepped the vegetables.)
- Bring a large pot with the broth, water, and 1/2 tablespoon salt to a boil. Add the thighs, continue to boil for 20 minutes and spoon off any foam from the surface.
- While the chicken is cooking, heat the olive oil in a large skillet on medium heat. When the oil is hot, add the onion and cook until soft and starting to turn translucent, raise the heat to medium high and the celery and only the shredded carrots and cook for about 6 minutes or so until soft and beginning to brown, stir often.
- Remove the thighs from the pot and set aside to cool slightly. Skim off any remaining foam from the chicken then add the cooked celery, onion, and carrots.
- Add the dry pasta, the sliced carrot, and the corn to the soup and cook on a low boil to cook the pasta until tender, about 15 minutes. Spoon off any excess oil on the surface if you want a lighter soup, but keep in mind, the fat adds great flavor. (Showing the soup right after adding the veggies and egg noodles.)
- Shred the chicken with forks or just use your hands, discard bones and excess fat. Add the chicken back to the soup.
- For the REGULAR version of this soup, just go right to the last step. For the CREAMY version of this soup, continue here. In a medium sauce pan, melt the butter over medium heat then whisk in the flour and whisk continuously until just starting to turn brown, about 1 or 2 minutes. Remove 1 cup of broth from the soup and add to the flour butter mixture, whisk until blended and the mixture is smooth, then whisk in the cream until blended and stir this into the soup until mixed in well.
- Season the soup with Mrs. Dash Seasoning and salt to taste. A touch of black pepper would work well also. Add the fresh dill and return the soup to a boil for 30 seconds, then remove from heat. Serve with bread and enjoy.
Notes
For the chicken thighs, 4 thighs are probably less than a kilo, so I will estimate 60 Baht for the chicken. For 8 servings, this is about 23 cents per serving.
Shortcuts: Chicken Broth (Pressure Cooker), Heavy Cream.
This recipe for Creamy Chicken Noodle Soup is from Natasha's Kitchen.
Mom's Meatball Soup
Not my Mom, Natasha's Mom. This is absolutely delicious! I made this on 26 July 2017, and as I predicted, big hit with the Thai family. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
For the Soup
- 15 cups water
- 1 tablespoon salt
- 6-8 medium potatoes, cubed
- 2 large carrots, thinly sliced, halved first if very large
- ½ cup dry spaghetti, broken into ½ inch pieces
- ½ onion, finely diced
- 2 stalks import celery, or a handful of Thai celery, finely diced
- 3 tablespoons cooking oil
- 1 egg, lightly beaten
- 2 tablespoons fresh dill, chopped
- ½ teaspoon Mrs. Dash Seasoning, Shortcut
- ¼ teaspoon black pepper
For the Meatballs
- 1 kilo ground pork, (2 lb)
- 1 teaspoon Mrs. Dash Seasoning, Shortcut
- ½ teaspoon black pepper
- 2 teaspoons salt
- 1 egg, lightly beaten
- ½ onion, finely diced
Instructions
- Add the water, potatoes, and salt listed for the soup to a large pot on high heat and bring to a boil and cook for 10 minutes to soften the potatoes.
- Reduce the temp to maintain a medium simmer on the pot, add the carrots and the spaghetti pieces to the pot.
- In a large bowl, mix together all the ingredients listed For the Meatballs. Once mixed well, use your hands to roll small meatballs, no need for perfection here, as you make them, add them to the soup. They will cook in the hot water and make the broth for the soup. (I chopped up 3 spring onions and added those as well after the meatballs were added.)
- Heat a non stick pan on medium heat and add the 3 tablespoons of cooking oil, your choice of oil. When the oil is hot, add the onion and celery, cook until softened then add this to the soup.
- Soup is simmering after the onion and celery were added.
- While stirring the soup, pour in the lightly beaten egg. Season with the dill, black pepper, and Mrs. Dash Seasoning. (I also added the chopped tops of the celery.)
- Serve with fresh bread.
Notes
Ground pork at Tesco will cost about 100 Baht/kilo, another option is to grind your own pork with the medium plate on your grinder, use pork shoulder for this as fat is needed. Pork shoulder is also about 100 Baht/kilo. For 12 servings, this is about 25 cents per serving, very reasonable.
Shortcut: Mrs. Dash Seasoning.
Variant: 1. Add some chopped spring onions to the soup after the meatballs are in.
Chicken & Mushroom Patties (Kotlety)
Kotleti is Russian meat cakes that are juicy and delicious due to the mushrooms. These are unbelievably delicious! I made these on 26 July 2017, excellent, even my wife who does not care for chicken, loved these. Juicy patties and a wonderful flavor from the mushrooms.
Ingredients
- 500 grams ground chicken, thighs would be best if grinding, (1 lb)
- 500 grams fresh cremini mushrooms, or button mushrooms, (1 lb)
- 1 small onion, grated, large grate
- 2 eggs, lightly beaten
- ½ cup panko breadcrumbs
- 1½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ cup all purpose flour, for dredging
- olive oil, as needed for frying
Instructions
- For the mushrooms, White Button or Cremini (which is a brown button mushroom) work well. For those in Thailand, think White Shimeji or Buna Shimeji (brown) mushrooms or Shiitake mushrooms. For this recipe I used mostly Buna Shimeji and Shiitake mushrooms.
- Slice/chop the mushrooms and cook in a non stick pan with 2 tablespoons of heated olive oil. Cook until lightly browned and softened and most of the water is cooked off. Drain.
- Add the cooked mushrooms into a food processor and mince, or if grinding the chicken yourself, just run them through the grinder. If you really have time, mince yourself by hand if desired. (I course ground chicken thighs then simply ran the mushrooms through the grinder right after the chicken was run through.)
- In a large bowl, add the chicken, the mushrooms, onion, eggs, panko, salt and pepper, mix to combine. I just used a large spoon, it mixes very easily.
- Use an ice cream scoop to make perfect size small patties, hand shape into 2-3 inches across for fritters , or just make larger patties for say a sandwich roll.
- In a large non stick pan, heat a splash of olive oil, add the patties, cover and cook about 3-4 minutes per side. When golden brown on each side, remove to paper towels to drain.
- Serve with a dipping sauce of your choice, or if you make lager patties, enjoy on a sandwich roll with lettuce and mayo.
Notes
I will price this when I get the rate for 500 grams of mushrooms. I will estimate right now, low cost.
Variants: Think large patties, use on a sandwich roll or hamburger bun, dress with lettuce and mayo.
Cheesy Chicken Fritters
This sounds not only tasty and easy to prepare, they are! I made these on 3 Sep 2017, exactly as written, perfect.
Ingredients
For the Fritters
- 750 grams chicken breasts, cut into 1/3 inch cubes, or coarse ground
- 2 eggs, lightly beaten
- 1/3 cup mayo
- 1/3 cup all purpose flour
- 1 1/3 cup Mozzarella Cheese
- 1 1/2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- cooking oil, any high heat oil is fine
For the Garlic Aioli Dip
- 1/3 cup mayo
- 1 clove garlic, pressed
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place the cubed (or coarse ground) chicken in a large bowl, add the rest of the Fritter ingredients except the oil.
- Mix well, cover and refrigerate for at least 2 hours or even overnight.
- When you are ready to cook, heat the cooking oil in a large non stick pan over medium heat. Add heaping tablespoons of the meat to the hot pan, use the back of the spoon to slightly flatten each fritter. Cook for 3-4 minutes or until the bottom and edges are golden brown, flip and cook the other side until golden brown and chicken is cooked through.
- To make the Garlic Aioli dipping sauce, just add all of the aioli ingredients to a small bowl and mix together. Feel free to use any dipping sauce you prefer, toum would be a good choice, and for a Thai flair, use chili garlic sauce for dipping.
- Serve with the dipping sauce.
Notes
The chicken would cost about 60 Baht 750 grams. I will estimate about 4 servings, that works out to about 44 cents per serving.
Variants: Change the dill to parsley or rosemary. Add minced spring onion, shallots, or garlic. For dipping sauces, try just mayo, sour cream, toum, chili garlic sauce, etc. You could make this a different fritter each time you prepare this dish.
This recipe for Cheesy Chicken Fritters is from Natasha's Kitchen.
Cilantro Lime Rice (Rice Cooker)
I am always looking for ways to change up rice. This is a great side dish with chicken or fish. I made this on 5 Dec 2017, and it is perfect, very well liked by the family as well. I use a simple Cook and Warm rice cooker for this.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry rice, white or brown is fine
- 2 cups water
- 1 clove garlic, minced
- 1 juice from 1 lime, about 2 tablespoons
- ½ teaspoon olive oil
- ½ teaspoon salt
- ¼ bunch cilantro, finely chopped
Instructions
- Add the garlic, rinsed rice, and water to your rice cooker, then set to Cook. After it has finished cooking and switches to Warm, fluff with a fork.
- In a small bowl, mix together the lime juice, oil, and salt. Drizzle over the fluffed rice and add the cilantro, mix together until the cilantro and dressing is evenly distributed.
- Serve as a side with chicken or fish, a topping in a taco, in a burrito, many options.
Pan Fried Pork Chops
When I lived in the US, pork chops were very common, and even better was pork steaks with milk gravy, but for where I live now, pork chops are not common outside of touristy areas, and I do not live near those. So an alternative, just buy a pork loin and cut into 1 inch thick chops, problem solved. I will adjust the cook times when I make these. For bone in thick cut chops, the cook time is perfect. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 6-8 pork loin chops, about 1 inch thick
- 1 cup all purpose flour
- 1 teaspoon Lawry's Seasoned Salt, OR make from a shortcut
- 1 teaspoon black pepper
- 1/2 cup cooking oil, rice bran oil would be good
- 1 tablespoon butter
- salt and pepper, to taste
Instructions
- Rinse pork chops. Salt and pepper both sides of the pork chops.
- Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
- Heat oil over medium heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. Chops should be browned and no pink juices remain. Remove to a plate and repeat with remaining chops.
- Serve with your favorite sides, like mashed potatoes, rice, long beans, etc.
Notes
Pork loin at Tesco would run about 115 Baht/kilo, slice yourself into chops. I cannot price this until I try to see how many thick chops from a kilo of loin. I also found thick cut bone in chops in Tesco recently, 100 Baht/250 gram chops. This is $2.95 per serving.
Shortcut: Lawry's Seasoned Salt.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Sardine & Sliced Egg Sandwich
Another tasty sardine sandwich recipe. I made these on 11 May 2019, and these are delicious. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Toaster
Ingredients
- 4 slices bread, toasted, wheat would be good
- mayo, as desired
- 1 tin sardines in olive oil, (120 g / 4¼ oz, Ayam or any brand), Shortcut
- 2 hard boiled eggs, sliced, Shortcut
- lettuce leaves, as needed
- red onion, thinly sliced, as needed, think mandolin
- ½ teaspoon lemon juice, or lime juice
Instructions
- Spread some mayo on the toast and add lettuce leaves to two slices of toast.
- Divide the sardines between the two sandwiches and split them, the tin I used had 5 sardines. The bones are are tender, don't worry about those, it's calcium.
- Sprinkle some lemon juice on the sardines, top with some onion slices (which I skipped as had no onion) and top that with the egg slices.
- Top each sandwich with the other slices of toast, cut each sandwich in half. Enjoy.
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 at 59 Baht for 2 sandwiches, this is about 87 cents per sandwich.
Shortcut: Sardines in Olive Oil, Perfect Hard Boiled Chicken Eggs.
Variant: 1. In place of mayo, just drizzle olive oil on each slice of toast.
Grilled Cheese & Tomato Sandwich
Delicious, all I can say. This is how I will make grilled cheese sandwiches from now on. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 slices bread, of your choice
- 2-3 slices tomato, enough to cover the bread
- 2 slices Provolone cheese, or Swiss cheese
- mayo, as needed
- salt and pepper, to taste
- pinch Italian seasoning, (Shortcut)
- garlic powder, to taste
- butter, as needed
Instructions
- Spread both slices of bread with a light layer of mayo. This is for the inside of the sandwich.
- Put slice of cheese on one piece of bread, add tomato slices, sprinkle with salt, pepper, and Italian seasoning. Cover tomato slices with other slice of cheese, then cover with other piece of bread mayo side down. (I use block cheese so I slice myself, hence the slices are smaller.)
- Heat a skillet on medium heat with butter and garlic powder. Spread butter on the top slice of bread. Place sandwich in the skillet, buttered bread facing up.
- Cook until golden brown, flip and cook the other side, serve.
