Archive for the ‘#1 Go-To Recipes’ Category
Chinese Sausage & Chicken in Soy Sauce
This is very good! I made this on 16 May 2017. We received some Chinese pork sausage from Issan, we can find it locally here as well. I started looking for recipes that used this as an ingredient. Chinese sausage is a sweet, cured pork sausage. Recipe slightly updated with my findings and pricing updated as well.
Ingredients
- 4 links Chinese sausage, short ones or two long ones
- 5 chicken thighs, boneless, skinless, cubed
- 2 tablespoons cooking oil
- 4 cloves garlic, smashed and minced
- 1 spring onion, thinly sliced
- steamed rice, for serving
- handful fresh Thai Basil, chopped
For the Sauce
- 1/4 cup water
- 3 tablespoons dark soy sauce
- 1 tablespoon sugar
Instructions
- Prepare a steamer and steam the Chinese sausages for 5 minutes. Remove from the steamer and cut into thin slices diagonally. The reason for the steaming is to soften the sausage as it is quite hard out of the package. Photo shows steaming complete before cutting them.
- While the sausage is steaming, in a measuring cup mix the sauce ingredients together and set aside.
- Heat oil in a frying pan or wok on medium heat and cook the garlic until fragrant. Add the sliced sausage and cook for a quick 30 seconds, then add the chicken.
- Cook until the chicken is no longer pink or very little pink, this is good right here.
- Pour the sauce in and bring to a boil. Reduce heat, cover and simmer for 10 minutes, or until chicken is fully cooked and the sauce has reduced a bit. Remove from heat, stir in the spring onion and basil, cover and let stand for 5-10 minutes.
- Ready to serve.
- Serve with rice on the side and some of the sauce spooned over the rice.
Notes
The thighs would be about a 1 kilo, so I will estimate this at 75 Baht. The sausages will cost about 75 Baht. For 4 servings, this is about $1.10 per serving.
Adapted from an internet recipe.
Slow Cooker Chicken with Bacon Gravy
Slow cooker, chicken, bacon, and gravy, what's not to love here? This is delicious! I made this on 29 June 2017, easy to put together, great flavor. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 750-1000 grams chicken breasts, boneless, skinless, cut into 3 pieces, or use fillets uncut
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 cloves garlic, smashed and minced
- 6 slices smoked bacon
- 2 packets dry chicken gravy mix, OR make from a shortcut
- 1 1/4 cups water
- 2/3 cup heavy cream, or use evaporated milk
Instructions
- Chop and cook the bacon in a pan on the stove top until crispy, drain on paper towels.
- In a small bowl mix together the 1 1/4 cups of water and the gravy mix packets until smooth.
- Place the chicken in your slow cooker, I used 1.2 kilos of chicken breast fillets, uncut, these were perfect.
- Sprinkle over the pepper, garlic, thyme and the bacon.
- Pour the gravy mixture over the chicken. I spread out the bacon after the photo, this looks better than just looking at gravy.
- Cover and cook on High setting for 3 1/2 hours without opening the lid.
- At the end of the cooking time, pour in the heavy cream or evaporated milk and gently stir to mix into the gravy. I used evaporated milk, this photo shows after it was mixed, perfect creamy gravy.
- Serve over mashed potatoes with a vegetable on the side for a complete meal.
Notes
The chicken will cost about 75 Baht for 1 kilo. For 4 servings, this is about 55 cents per serving.
Shortcut: Gravy Mix.
Provided courtesy of good friend, Ken Ritter.
Japan.
Japan.
Tender Oven Fried Chicken
Oven fried chicken, sounds great to me! I made this on 11 Oct 2017, and tender and juicy chicken it is.
Ingredients
- 4 chicken breasts, boneless, skinless
- 1/2 cup butter, this is 1/2 standard block
- 1 cup all purpose flour
- 1 tablespoon Lawry's Seasoned Salt, OR make from a shortcut
- buttermilk, Or just milk
Instructions
- Soak the chicken in buttermilk for 30 minutes to an hour.
- Preheat your oven to 205 C (400 F). Put the butter in a baking dish and place in the oven to melt, you can do this while the oven is heating. I used a 9x13 Pyrex dish.
- Put the seasoning salt and flour into a gallon size zip lock bag and shake to mix. When the butter is melted in the baking dish, remove from the oven.
- Take out one piece of chicken at a time from buttermilk and shake off excess then put into bag and shake to coat well, place chicken into butter in baking dish. Repeat with other pieces.
- Bake for 25 minutes then turn the chicken over, bake for another 30 minutes or until juices run clear and chicken is nicely browned. I cut one in half to check the inside, perfect.
- Serve with mashed potatoes and gravy, pasta, or rice, and a steamed vegetable.
Notes
Chicken will run about 75 Baht or so for 4 breasts. For 4 servings, this is about 55 cents per serving.
Shortcuts: Lawry's Seasoning Salt, Buttermilk.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Perfect Hard Boiled Quail Eggs
Quail eggs are a lot smaller than chicken eggs and there is a slightly different method to cook them. Tesco sells quail eggs in cartons of 25 eggs, and can be pricey (Tesco 52 Baht/25 eggs, vice a local vendor for when I bought them, 20 Baht/23 eggs). Buy from the local markets and the egg vendors, and will be sold for x number of eggs per money amount. The common size order you would receive at a market for cooked eggs, either hard boiled or fried is 10, so for this, let's just go with a 'carton' or rather 20 Baht worth, which right now is 23 eggs. I did verify this recipe today, the steps and time are 100% correct. For perfect hard boiled chicken or duck eggs, those links are listed in the Recipe Notes section below.
Ingredients
- 25 qual eggs, local vendor, room temperature
Instructions
- Heat a medium size pot of water to boiling. While that is heating, get a smaller pot out and fill with water and place under the tap so when you run more water in, the overflow will simply go into the sink.
- Lower eggs into the water with a large spoon, 3-4 eggs at a time but do not over crowd the pot. At 4 minutes for a hard boiled egg, at 2 1/2 minutes for a soft boiled egg, remove the eggs with a large slotted spoon.
- Place eggs the smaller pot and turn on the tap to keep water going into the smaller pot. Cool the eggs like this running the water on them for about 5 minutes or so.
- Peel and enjoy. Yes, the inside of quail shells is a light blue.
- Uses can be; enjoy as is as snack; cut in half and added to a green or pasta salad; mini deviled eggs; mini Scotch eggs; added to pasta, etc. Photo shows a chicken egg for size comparison, and a hard boiled egg that is perfect.
Notes
Low cost, quail eggs on average are 20 Baht for 23 eggs from a local vendor, and can be as high as 52 Baht for 25 eggs from Tesco (another reason to buy from local markets).
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
Used in Recipes Listed on this Site:
- Chinese Tea Eggs (Marbled Eggs), made it, GO-TO recipe.
- Mixed Vegetables with Quail Eggs, made it, GO-TO recipe.
- Corn Soup with Quail Eggs, made it, GO-TO recipe.
- Braised Shrimp & Quail Eggs.
- Indonesian Style Prawn & Quail Egg Curry.
- Cha Lua Soup, made it, GO-TO recipe.
- Sipo Egg II, made it, GO-TO recipe.
- Sipo Egg I.
- Bak Kuet Tah Soup, made it, GO-TO recipe.
- Hard Boiled Eggs in Thai Curry.
- Ginkgo Barley.
- Braised Quail Eggs & Mushrooms, made it, GO-TO recipe.
- Kow Piek Sen (ເຂົ້າ ປຽກ), made it, GO-TO recipe.
- Quail Egg Wontons, made it, GO-TO recipe.
- Kwek Kwek.
- Za'atar Quail Eggs.
- Quail Egg Potato Carrot Soup, made it, GO-TO recipe.
- My Pasta Salad, made it, GO-TO recipe.
- Spicy Caramelized Quail Eggs (Khai Luk Khoei).
- Asadong Pork Giniling with Quail Eggs & Mushrooms, made it, GO-TO recipe.
- Quail Eggs in Soy Sauce II.
- Quail Eggs in Soy Sauce I.
- Caramelized Pork & Quail Eggs.
- Burmese Egg Curry.
Pea & Pasta Salad I
I love a good cold pasta salad, this one is a basic one but very good.
Ingredients
- 350 grams maccheroni pasta, or shells, spirals, or macaroni
- 280 grams frozen peas, thawed
- 1/2 small onion, diced
- 1/2 cup mayo, or as desired
- 2-3 dashes tobasco sauce, optional
Instructions
- In a large pot of salted boiling water, cook pasta until tender, then cook for 1-2 minutes more, drain and rinse under cold water and drain well.
- In a mixing bowl, combine the pasta, peas, onions, mayonnaise, and dash of hot sauce. Mix well and chill for at least 2 hours before serving.
- Serve as a side with any dish.
Notes
Low cost.
Adapted from an internet recipe.
Pea Salad I
Excellent salad, even my wife enjoyed this.
Ingredients
- 2 cans peas, drained, or 2-3 cups frozen
- 1/4 cup spring onion, sliced
- 2 tablespoons dill pickle relish, or a couple of chopped diced pickles
- 1 hard boiled egg, chopped
- 1/2 cup mayo
- 250 grams Cheddar cheese, cubed small, (8 oz)
- salt and pepper, to taste
Instructions
- Open and drain canned peas, or steam frozen peas and allow them to cool. I used 3 cups of frozen peas.
- To cube the cheese, I sliced a 250 gram block of Cheddar into 1/4 to 3/8 inch slices, then with 2 slices stacked on the wide side, sliced that into 3 strips.
- Take each stack of strips and slice into cubes, add to the peas as you cube the stacks.
- To the peas and cheese, add the onion, relish, chopped egg, mayo, and black pepper as desired. (This time I left out the egg and relish, still delicious.)
- Mix together and taste, season with salt as desired, then cover and chill for at least two hours before serving.
- Serve as a side with any main dish, enjoy.
Notes
Low cost.
Variants: 1. Add cooked cubed ham. 2. For cheese, Swiss or Gouda would work well also.
Adapted from an internet recipe.
Fried Corn & Onions
This sounds really good, can change this up every time you make it as well. This would make a great side dish with barbecued ribs or chicken, and with burgers. I made this on 11 Dec 2017, excellent!
Ingredients
- 4 ears fresh corn
- 2 tablespoons butter
- 1 small onion, diced
- salt and black pepper, to taste
Instructions
- Husk the corn, add to a pot of boiling water for 1 minute and remove and place in ice water (you just blanched corn) then cut the kernels off the cob. The amount of corn will be about 2-3 cups. You can also use 2 cups of drained canned corn or even thawed and drained frozen corn.
- Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper.
Notes
Low cost.
Variants: Add 1/4 cup of diced red or green bell pepper.
Used in Recipes Listed on this Site:
Basic Pickled Eggs
You either like them or hate them. I love them, been years since I had one. I was chatting with a friend on facebook the other day and pickled eggs came up, so here is a basic recipe, several more will follow. I made these 5 July 2017 and tested them on 12 July, outstanding! This is a great basic pickled egg recipe.
Ingredients
- 12 hard boiled eggs, peeled
- 1½ cups white vinegar
- ½ cups water
- 1 tablespoons pickling spice, whole cloves removed
- 1 clove garlic, crushed
- 1 bay leaf
Instructions
- Place the eggs in a large heatproof container, a 1 quart wide mouth jar would work well.
- In a saucepan, combine the rest of the ingredients and bring to a boil. Remove from heat and carefully pour over the eggs. I fit 9 eggs in this 1 quart mason jar.
- Let cool to room temperature, cover and refrigerate the eggs for 7 days. Enjoy.
Notes
Variants: 1. Add sugar, maybe several tablespoons for a sweeter pickled egg, also try adding ground horse radish for a more intense flavor.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Ham & Cheese Pasta Salad
I was making another dish and wanted to make a pasta salad as a side and to make room in the fridge as well, glad I made this, it is excellent! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams dry small pasta, small shells, spirals, or macaroni, (8 oz)
- 250 grams ham, cubed, (8 oz)
- 200 grams bacon, chopped, fried crispy, cooled, (7 oz)
- 125 grams Swiss cheese, cubed, (4 oz)
- 125 grams Cheddar cheese, cubed, (4 oz)
- 5 small dill pickles, sliced, Shortcut
- mayo, as needed
- black pepper, to taste
Instructions
- Cook the pasta in a pot of boiling salted water, to just tender, this way when it cools, it will be a perfect tender pasta for a cold salad. Drain well and place in a large bowl.
- While the pasta is cooking, go ahead and cube the cheese, ham, and cook the bacon. Here I used only Gouda cheese.
- Add the remaining ingredients to the bowl, except the mayo and black pepper, and gently mix together.
- Start adding mayo, couple of large spoonfuls and mix, add more mayo as needed to just coat everything, not dripping with mayo. Season to taste with black pepper. Refrigerate for several hours before serving. Serve as a side or as a main dish.
Notes
The ham will cost 135 Baht, the bacon 130 Baht, Swiss cheese is half a 250 gram block so that is 90 Baht, and the Cheddar cheese is half a 250 gram block to that is 90 Baht. For 10 servings, this is about $1.30 per serving, over all, not bad.
Shortcut: Fridge Dill Pickles.
Variant: 1. In place of Swiss use Gouda or use all Gouda.
Crispy Sardines & Garlic Mayo
These are very good. Serve as an appetizer or with a nice pasta salad or vegetables for a light dinner. I made this on 30 Aug 2017 and is highly recommended if you like sardines in olive oil. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 tin sardines in olive oil, (120 g / 4¼ oz), Shortcut
- ½ cup all purpose flour
- 1 egg, lightly beaten
- 1 cup breadcrumbs, Shortcut
- cooking oil, for frying
- chili powder, for garnish
For the Garlic Mayo
- ½ cup mayo
- 3 cloves garlic, minced
- 1-2 tablespoons oil from the sardine can
- salt, to taste
Instructions
- Drain the tin of sardines and reserve the olive oil, this is the 120 gram tin, then split each sardine in half lengthwise. Or use 3-4 pieces of homemade sardines in olive oil.
- For garlic mayo, mix all the garlic mayo ingredients. Season to taste with salt and leave it in the fridge to let flavors to build.
- Lightly coat sardines in flour, followed by egg, then breadcrumbs. Heat oil in pan and pan fry till golden brown and crispy. (I did not have breadcrumbs, totally forgot that so I used tempura flour after the egg wash, that works well too.)
- Serve hot with garlic mayonnaise and a sprinkle of chili powder.
Notes
One tin of sardines in olive oil, Ayam brand costs 59 Baht. For 2 servings, this is about 87 cents per serving.
Shortcuts: Sardines in Olive Oil, Breadcrumbs.
