Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Chicken Katsu – Japanese Chicken Cutlets
December 1, 2016 Lee
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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
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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
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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
Baked Fish with Shrimp II
November 28, 2016 Lee
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Baked Fish with Shrimp II

Simple recipe of just fish and shrimp covered in a white sauce and baked, sounds wonderful. Lots of possibilities here! The recipe is based on Pangasius fillets.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo whitefish fillets, Pangasius or Barramundi would be good here, 5-6 fillets
  • 250 grams medium shrimp, peeled, deveined, tails removed
  • 1/4 cup Parmesan cheese, grated
  • salt and pepper, to taste
  • 3-4 cloves garlic, smashed and finely minced
  • dried thyme, to taste
  • dried parsley, to taste
  • spring onions, chopped, white and green parts, for garnish

For the White Sauce

  • 3 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk

Instructions
 

  • Preheat your oven to 180 C. get out and lightly grease a 9x13 baking dish.
  • Bring a pot of water to boiling and add the shrimp (remember, no tails) and cook until just pink, about 2-3 minutes, remove from heat and drain.
  • Season the fillets lightly with salt and pepper to your liking then lay them in a single layer in the baking dish, sprinkle some thyme and parsley over the fish, then place the shrimp in a single layer over of the fish, top with a sprinkling of thyme, rosemary, and salt to your liking.
  • In a small sauce pan, melt the butter over medium heat then whisk in the flour and salt to make a paste, slowly whisk in the milk and stir until the sauce thickens to coat the back of a spoon, remove from heat and pour over the shrimp in the baking dish. Sprinkle the Parmesan cheese on top of the sauce, bake uncovered for 20-25 minutes until hot and bubbly. Remove from the oven, let this rest for 10 minutes, sprinkle the chopped green onion over the top.
  • Serve with a tomato salad or a potato salad.

Notes

The Pangasius will run about 110 Baht for 1 kilo. The shrimp if bought from say Tesco is about 70 Baht for 250 grams, you can source this from local markets near the ocean for less. For 4 servings this is about $1.32 per serving.
Variants: Keeping in mind that variants will increase cost per serving as well; use less whitefish and cut into chunks then add some salmon cut into chunks as well. In the shrimp layer, reduce the shrimp and add in cooked oyster or mussel meat, or even crab meat, or a combination of all three. Add a finely diced red bell pepper for crunch and color.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - White Fish
Baked Spaghetti & Meatballs
November 26, 2016 Lee
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Baked Spaghetti & Meatballs

Sounds really, can be made in a cast iron pan (or any oven safe pan then baked right in the pan or put into a baking dish and then baked. On my to cook list. There is several shortcuts you can make as well to save costs. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 12-18 meatballs, cooked, OR make from a shortcut
  • 3 cup pasta sauce, OR make from a shortcut
  • 1 small onion, diced
  • 3 cloves garlic, smashed and minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 350 grams spaghetti
  • 1-2 cups Mozzarella Cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Instructions
 

  • For the meatballs, you can use cooked and frozen from a store or homemade fresh cooked or cooked and frozen meatballs. Chicken, beef, or pork, up to you. I have a shortcut for basic chicken meatballs listed in the Recipe Notes or you can make the meatballs with any recipe you have.
  • In a large oven proof skillet, or a large regular skillet if you are going to use a baking dish, heat the olive oil over medium heat and cook the onion until soft, then add the garlic and cook for another 1-2 minutes, then add the meatballs, pasta sauce, and the Italian seasoning. Simmer for 20-30 minutes to warm the meatballs through.
  • While the meatballs are warming up, bring a pot of water to a boil and cook the spaghetti until just tender then drain, retaining the water from the pot.
  • With a slotted spoon remove the meatballs from the sauce and set aside.
  • Add the spaghetti to the pasta sauce, add in 1/2 cup of water from the pasta and gently stir to coat the spaghetti. Spread the spaghetti evenly in the skillet then add the meatballs on top.
  • If you are going to be using a baking dish (or two) pour the spaghetti into the baking dish and spread it evenly in the dish, then add the meatballs on top.
  • Sprinkle the cheeses on top of the meatballs and bake for 20-30 minutes or until hot and bubbly and the cheese is melted. Serve with a salad and bread.

Notes

I cannot price this right now until I make it, considering the cheese, I will say fair cost right now but that will be adjusted after I make this.
Shortcuts: Chicken Meatballs, Pasta Sauce.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,MEATBALLS,PASTA
Baked Chili Barramundi
November 25, 2016 Lee
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Baked Chili Barramundi

The Domestic Goddess Wannabe, Dianna Gale, Singapore.
This sounds real good, you will know Barramundi as Giant Sea Perch, buy them whole and fillet yourself skin on, very easy. The fillet is baked in parchment paper to essentially steam the fish. On my to cook list. Plate size Barramundi are the common size sold in Tesco, figure 1 fish for 2 people, this recipe is listed as 2 servings. This recipe will also step you through the filleting steps as well.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Asian
Servings 2 servings

Equipment

  • Oven
  • Parchment Paper
  • Baking Sheet

Ingredients
  

  • 1 whole Barramundi, these are called Giant Sea Perch in Tesco
  • chili paste, mild or hot is up to you
  • red bell pepper, cut into rings
  • yellow bell pepper, cut into rings
  • salt and pepper, to taste
  • spring onions, chopped, for garnish
  • parchment paper

Instructions
 

  • First you need to get a Barramundi, these are commonly sold at Tesco but labeled as Giant Sea Perch.
  • Next thing you need to do is scale the fish. Grab a large spoon, and best to head outside for this part as it is messy. Using your spoon, start at the tail end work towards the head end, scrape the scales off, only takes a few minutes, scale the whole fish.
  • One your fish is scaled, now you need to fillet it. Using a narrow knife, cut just behind the gill plate then turn the knife 90 degrees so the edge is headed towards the tail, then cut along the back bone to the tail and you have one fillet. Turn the fish over and repeat this. Now you have your two fillets but you have rib bones to remove, you can either scrape them out to leave just a tiny bit of meat or just cut the rib section out, easy! There is no pin bones. Yes, you can eat the skin. This photo is two fillets, skin on, no ribs, ready for cooking.
  • After filleting the fish, rinse it under the tap. Now feel the skin side and remove stray scales that did not come off with the spoon. This is important as biting into scale is a real appetizer killer. Take each fillet and cut in half so you have two large pieces from each fillet, this reduces the chance of the fillet breaking when you serve.
  • Preheat your oven to 200° C (400° F), get out a baking sheet.
  • Slice up some of the bell pepper into rings and then lay out some parchment paper, use one sheet per fillet (two pieces). On one side of each paper, place the two pieces from one fillet, skin side down, season with salt and pepper to your liking then spread on some chili paste, how much you want to use is up to you. After the paste, lay some bell pepper over each piece of fish, alternating red and yellow. Then fold the paper over the pieces and fold the edges together to seal the fillet in a pouch. Gently place this on a baking sheet and repeat for the other pieces.
  • Bake for 20-25 minutes, remove from the oven and open one packet to check doneness, fish should easily flake with a fork. Open the packets and gently lift the fillet pieces out with a spatula and plate. Serve with rice or potato salad or even fried potatoes and a vegetable.

Notes

Barramundi costs around 96 Baht, this is per fish, not per kilo, the price fluctuates as well. For 2 servings from one fish, this is about $1.41 per serving, overall not bad for an excellent tasting fish, and a quickly assembled meal.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Barramundi
Cheesy Stove Top Pasta
November 24, 2016 Lee
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Cheesy Stove Top Pasta

Sounds really good and is open to changes to suit your taste. This is not a cheap meal based on the cheese used.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams pasta, spaghetti, penne, spirals, up to you
  • 1/4 cup butter, this is 1/4 a standard block
  • 3 tablespoons all purpose flour
  • 2 cups milk
  • 2 teaspoons Dijon mustard
  • 1/4 cup Cream cheese, this is 1/4 of standard block
  • 2 cups Cheddar cheese, shredded
  • 1 cup white Cheddar cheese, shredded
  • 3 dashes Sriracha Chili Garlic sauce

Instructions
 

  • Cook the pasta in a pot of boiling water until just tender, drain and set aside.
  • In large saucepan over medium low heat melt the butter. Whisk in flour and cook until smooth and lightly bubbling. Slowly whisk in the milk and Dijon mustard and continue cooking over low heat until it is thicken, stirring often, about 5 minutes. Whisk in the cream cheese and continue cooking over low heat until melted, then slowly add both Cheddars until melted, whisking frequently. Whisk in Sriracha sauce. Mix in the pasta and serve.

Notes

Cream cheese will be about 30 Baht for 1/4 of a standard block. Cheddar will cost about 180 Baht for a block of 250 grams, figure about 2-2 1/4 cups of shredded, White Cheddar will cost about 90 Baht for 1/2 block shredded (about 1 cup). For 6 servings, this is about $1.47 per serving, overall a fair price.
Variants: Add cooked chopped bacon or cooked and cubed ham, or even add cooked mushrooms.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Slow Cooker Lasagna Soup
November 20, 2016 Lee
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Slow Cooker Lasagna Soup

Sounds really good, on my to cook list for sure! Several shortcuts here to save you money as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Italian sausage, OR make from a shortcut
  • 1 large onion, chopped
  • 2-3 carrots, chopped
  • 4 cloves garlic, smashed and minced
  • 1 can whole peeled tomatoes, chopped and with juice, this a 565 gram can
  • 1 3/4 cup tomato sauce, OR make from a shortcut
  • 250 grams fresh mushrooms, any type you like, sliced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon fennel seeds
  • salt and pepper, to taste
  • 1 3/4 cups water
  • 1 cup dry rotini pasta, or any small pasta
  • 2 cups Mozzarella Cheese, shredded, for topping
  • olive oil, as needed

Instructions
 

  • In a large non stick skillet, heat with a splash of olive oil, and add the sausage, onion, and carrots, cook until the sausage is browned and the carrots are soft, then add the garlic and cook for another minute. Drain most of the fat then add to the slow cooker.
  • Add to the slow cooker the chopped tomatoes, tomato sauce, mushrooms, water, and seasonings. Cover and cook on Low setting for 8 hours or High setting for 4 hours.
  • Stir in the dry pasta, cover and continue cooking for another 20 minutes or so to cook the pasta. Serve topped with shredded Mozzarella in each bowl.

Notes

The Mozzarella cheese will run about 142 Baht for 200 grams which is about 2 cups shredded. I have never seen bulk Italian sausage here as I have always made my own, takes just minutes, so I will figure the sausage at the cost of minced pork (keep in mind, if you grind yourself, it costs even less), cost for minced pork is about 65 Baht/500 grams. For 6 servings, this is about $1.05 per serving, more than reasonable.
Shortcuts: Italian Sausage, Tomato Sauce.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Soups, Stews, Chili - Slow Cooker
Tamales
November 15, 2016 Lee
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Tamales

Adapted from an internet recipe.
These sound really good but it may be a bit of a stretch to find some of the ingredients here. This does take a bit of time to make this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 16 servings

Ingredients
  

For the Filling

  • 600 grams pork loin, (20 oz)
  • 1 large onion, cut in half
  • 1 clove garlic
  • 4 dried California chili pods
  • 1½ teaspoons salt

For the Dough

  • 2 cups masa harina
  • 1¼ cups broth, from cooking the meat
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • â…” cup lard, very important to use real lard, Shortcut
  • 1 package dried corn husks, (about 225 g / 8 oz)

Instructions
 

  • Using a large, big enough to hold the pork loin, add about 3 inches of water and add the chili pods, onion, garlic, salt. Boil this for about 30 minutes, then remove the chilies and 2 cups of the liquid from the pot and put in a bowl to cool.
  • Place the pork loin in the same pot and add water to cover the meat. Bring to a boil then reduce to a simmer and cook for about 2-3 hours, until it can easily be shredded with two forks or with your hands. Remove the pot from the burner and leave the meat in the pot and let cool to room temperature.
  • When the chilies and 2 cups of water is cooled, add both to a blender and blend until smooth, pour into bowl and stir in a pinch of salt. When the meat has cooled, remove that from the broth and drain for a few minutes, retain the broth in the pot, then place the meat in a large bowl and shred with two forks or your hands, then pour in half of the half of the chili mixture and mix that into the shredded meat, set aside.
  • In another pot, bring some water to a boil and add the corn husks, reduce to a simmer for about an hour, this is to make the husks very soft.
  • In a large mixing bowl, beat the lard with a tablespoon of the broth from the pot until fluffy. Combine the masa harina, baking powder, and salt, then stir that into the lard mixture, adding more broth as needed to form a spongy dough.
  • Take one of the husks and pull some strands from it, making each strand about an â…› inch wide, these will be used to tie each tamale.
  • Place husk on your work surface, at the large end of the husk, spread some dough about ¼ to ½ inch thick, keeping away from the edges and away from the tapered end, place one tablespoon of meat mixture on the dough in the center, then fold the sides of the husks towards the center to cover the filling, then fold the tapered end up and tie one of the strands around the tamale, then stand this up in your steamer, open end up, repeat to fill the steamer. Steam for an hour or until the husk easily pulls away from the tamale. Remove the husks from what you are going to serve and drizzle the remaining chili sauce over and top with sour cream.

Notes

I cannot price this other than the pork, some of the ingredients I have yet to see here although I was never looking for those items. For now I will say fair cost.
Shortcut: Rendering Lard.
* Fair Value $1.01 to $1.50 per Serving,TEX-MEX, sort of
Slow Cooker Creamy Ranch Chicken
November 12, 2016 Lee
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Slow Cooker Creamy Ranch Chicken

Sounds really good, there is also two shortcuts you can make as well for additional savings. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo chicken thighs, boneless and skinless OR use breasts
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1 packet dry Italian salad dressing mix, OR make from a shortcut
  • 1/2 cup water
  • 1/4 cup red bell pepper, finely chopped
  • 125 grams Cream cheese, this is 1/2 of a standard block, cubed
  • 3 tablespoons Parmesan cheese, grated

Instructions
 

  • Add the soup and dressing mix to your slow cooker and mix, slowly whisk in the water and mix until little to no lumps are present then stir in the bell pepper. Add the chicken, cover and cook on Low setting for 6-8 hours or on High setting for 3-5 hours. Check the tenderness of the chicken at the first time shown.
  • When the chicken is tender, add the Cream cheese and the Parmesan cheese and cook for another 30 minutes, covered. Stir the sauce to ensure the Cream cheese is fully blended in. Serve over rice or pasta.

Notes

Chicken thighs (you would have to debone them and remove the skin) runs about 73 Baht/kilo, breasts would run about 61 Baht/kilo. The Cream cheese would be about 60 Baht for a 1/2 block, and the Parmesan would be about 50 Baht. For 4 servings this is about $1.35 per serving, less for 6 servings. Make the shortcuts for greater savings.
Shortcuts: Condensed Cream of Chicken Soup, Dry Italian Dressing Mix.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker