Archive for the ‘SOUPS, STEWS, CHILI’ Category
Basic Chili II
This is a revision to my basic, yet delicious chili, that I have been making for 40+ years. I received a chili mix packet from a good friend in Texas, and I used that spice mix to make a pot of chili yesterday, 2 Feb 2018. The taste is nearly spot on with my basic chili but some of the steps are a bit different so I decided to post a second Basic Chili. I also used red kidney beans I cooked in a pressure cooker to reduce the time. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo minced pork, OR ground beef (2 lbs)
- 500 grams red Kidney beans, canned, OR make from a shortcut (1 lb)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 can whole peeled tomatoes, chopped plus juice
- 1 tablespoon ground cumin, or more to taste
- 1 tablespoon chili powder, or more to taste
- 1 teaspoon ground black pepper, or more to taste
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper, optional and to taste
- 1/2 small can tomato paste, 220 gram can (8 oz)
- 2 small cans water, plus 1 cup of water
Instructions
- For the beans, you can use canned (drained), make from dry by soaking and simmering, or by soaking and using a pressure cooker. If using dry, use 500 grams dry.
- In a large pot, add the minced pork or ground beef and chop up with a spatula and brown. Drain off most, not all of the fat, the fat adds flavoring. Pork is just starting to cook at this point.
- Add the beans, these were right out of the pressure cooker and drained.
- Add the tomatoes and juice, tomato paste, water, spices and mix. Let chili simmer for about 30 minutes.
- Serve.
Notes
Pork mince is about 85 Baht/kilo. For 6 servings, this is about 42 cents per serving.
Shortcut: Kidney Beans (Pressure Cooker).
Inspired by a packaged chili mix.
Quick Vietnamese Beef Pho
Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Ingredients
For the Broth
- 2 large onions
- 2-3 inch piece of ginger
- 2 sticks cinnamon, 3 inches long each
- 2 whole star anise
- 3 cloves garlic
- 2 teaspoons coriander seeds
- 6 cups beef broth, low salt if you have that
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
For Serving
- 250 grams sirloin steak, (8 oz)
- 250 grams dried rice noodles, (8 oz)
- 3 spring onions, thinly sliced, white and green parts
- 1 Bird's Eye Chili, thinly sliced
- 1-2 limes, cut into wedges
- 1 cup bean sprouts
- 1 cup fresh herbs, cilantro, basil, Thai basil, mint, or a mix
- Sriracha Chili Garlic sauce, or hoisin sauce
Instructions
- Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
- Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
- In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
- When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
- While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices ¼ inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
- In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
- When the broth is ready at 30 minutes, a little longer does not hurt, place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
- Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
- Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
- Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
- Let people add their own toppings as they choose, enjoy.
Notes
I will price this when I get a good cut of beef. For now I will say fair cost.
Hachée with Chicken Hearts
This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
Ingredients
- 500 grams chicken hearts, (1 lb)
- 500 grams chicken livers, (1 lb)
- 100 grams dry egg noodles, (3½ oz)
- 2 tablespoon olive oil
- 1 cup coconut milk
- 1 medium onion, diced
- 4 cloves garlic, smashed and minced
- 5-10 candle nuts, or kemiri paste, optional
- 1 teaspoon white pepper
- salt, to taste
- spring onion, chopped, for garnish
Instructions
- If using fresh egg noodles, soak them in hot water. If using dry egg noodles, cook those in a pot of boiling water until tender. Set aside. I used dry Japanese noodles and boiled them.
- Rinse the hearts and livers, trim the top of the hearts as desired. Place only the hearts in a pot and cover with about 1 inch of water. Bring to a boil then reduce heat to a gentle boil for 10 minutes, skim any foam off that forms on the top of the water. Here the hearts are in first, untrimmed as that is flavor in the fat, I trimmed them after they were removed from the broth.
- Three minutes after the hearts are simmering, add the liver, they take less time to cook. Here the hearts and livers are removed to drain, perfect broth on the right.
- At the 10 minute mark, remove the hearts and livers and drain, set the pot of broth to the side. Cut each heart and liver in half.
- While the hearts and livers are cooking, add the onion, garlic, and candle nuts (if using) to a mortar and pound with a pestle to form a paste.
- In another pot, add the onion mixture from the mortar, saute until a light yellow color, then add the hearts and livers, broth you made, and the coconut milk. Season with a teaspoon of pepper and salt to taste. Simmer until meat is heated through and is piping hot, about 5-7 minutes. I added some chopped spring onion and cilantro as well.
- To serve, place some drained egg noodles in bowl, ladle on the meat and broth, garnish with chopped spring onion and or cilantro. Steamed bok choy would also be a good addition to add as well when serving. Enjoy.
Notes
Chicken liver will cost about 55 Baht/500 grams and hearts will cost about 35 Baht/500 grams. For 4 servings, this is about 66 cents per serving.
Variants: 1. This can be prepared with just hearts, just livers, or a mix of both. 2. A blender can be used in place of a mortar and pestle. 3. Add some chopped spring onion, and or cilantro to the pot after adding the coconut milk. 4. Just saute the onion and garlic, that worked well for me.
Lentil & Potato Stew
Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 500 grams potatoes, washed, cubed 1/2 inch
- 250 grams carrots, washed, sliced 1/4 inch
- 4 cloves garlic, smashed and minced
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon apple cider vinegar
- 3 cups water
- 1 cup dry brown lentils, soaked overnight
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 3 tablespoons fresh thyme, finely chopped
- 3 cups fresh greens, or frozen, thawed, and squeezed dry
Instructions
- Heat the oil in a large pot with the oil, then add the onion cook until softened, the add the potatoes and carrots and cook for 5 minutes to just brown them.
- Add the garlic and rosemary until fragrant then the salt, pepper, cayenne, and paprika and stir to combine the flavors for 30 seconds to a minute.
- Add the vinegar and water and stir, bring to a boil and add the lentils and reduce to a simmer, simmer for 25 to 30 minutes, or until the potatoes and carrot is tender and the lentils are tender.
- Remove from heat and stir in the honey, mustard, thyme, and greens. When the greens are wilted and hot, serve.
Notes
I will price this when I can find dried lentils here, for now I will say low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Kow Piek Sen (ເຂົ້າ ປຽກ)
This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 whole chicken, see Step 1
- 10 cups water, more if needed
- 1-2 onions, quartered
- 1 teaspoon salt
- 1 stalk fresh lemongrass, beaten and tied in a knot
- 300 grams pork balls, (10 oz)
- 1 can quail eggs, drained, or 25 fresh hard boiled, Shortcut
- 1½ cups dry macaroni
For Seasonings
- 1-2 teaspoons chili oil
- 1-2 teaspoons fish sauce
- 1-2 teaspoons soy sauce
- pinch cane sugar
- 3-4 spring onions, sliced
- fresh cilantro, stems and leaves, chopped
For Garnish
- fried garlic
- fresh cilantro leaves, chopped
- spring onion, sliced
Instructions
- You can go with a whole chicken (in Asia, remove the head and feet first if desired), in the US, remove the giblet pack, save those for a snack later. Now you can boil the chicken whole, or you can cut it into the standard pieces or I will just go with two breasts and two quarters (separated), no need for the wings or back.
- In a large pot, add the water, onion, lemongrass, and salt and bring to a boil.
- Once boiling, carefully lower in the chicken, using pieces would be much easier than a whole chicken. Return to a gentle boil and cook the chicken through (you are making the broth). Chicken cooking on the left, quail eggs cooking on the right.
- While the chicken is cooking, open and drain the drain the eggs if using canned, or hard boil them if using fresh, shortcut for hard boiled is Recipe Notes. Prep the pork balls by simply slicing each in half. And then measure out the dry macaroni.
- When the chicken is fully cooked, carefully remove the chicken and the lemongrass bundle from the pot. Then add the dry macaroni and let that cook.
- While the macaroni is cooking, use two forks and shred the chicken, removing skin, bones, and any gristle, good snack for your dog.
- When the macaroni is tender, add the chicken, eggs, pork balls, spring onion, and cilantro to the pot, reduce heat to a simmer and use the Seasonings as listed to taste. Let this simmer for about 10 minutes.
- Ladle soup into bowls and use the Garnishes listed as you desire to taste. Serve.
Notes
I will price this when I gather up all the ingredients. I will say Low cost for now.
Shortcut: Perfect Hard Boiled Quail Eggs.
Variants: 1. Use 1-2 Cornish game hens in place of chicken. 2. Omit the eggs or the pork balls, or both.
Wonton Soup
This is a basic broth based soup, feel free to make this as spicy as you want it with the crushed red pepper flakes (non Thailand) or the chili powder (Thailand).
Ingredients
For the Wontons
- 300 grams ground pork
- 2 teaspoons soy sauce
- 2 teaspoons chives, thinly sliced
- 1 teaspoon rice wine vinegar
- 1 teaspoon cornstarch
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, smashed and minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sesame oil
- 1 package wonton wrappers, more as needed
- 1/4 cup water
For the Soup
- 4 cups chicken stock, fresh or make from powder
- 2 inches fresh ginger, peeled
- 2 teaspoons soy sauce
- 2 cloves garlic, peeled
- 1/4 teaspoon sesame oil
- 2 tablespoons spring onion, sliced, for garnish
Instructions
For the Wontons
- Combine the Wonton ingredients, except the wrappers and water in a mixing bowl until fully mixed.
- For the wrappers, there is two ways to do this, the simple, and the fancy. First thing, add some water to a small dish and keep near you, this is for sealing the wontons.
- For the simple way, place a wrapper on your palm, one corner towards you and the opposite corner pointed away from you. Place some pork filing in the center of the wrapper, 1/2 teaspoon to 1/2 tablespoon, you will get the feel for this as you make them. Now dip a finger into the water and wet the two edges that are farthest from you, then take the corner nearest you and fold over away from you to the opposite corner, to make a triangle, and use your fingers to seal the two edges. (I will have photos soon to show this). Set the wonton on a sheet of parchment paper. This completes the simple method, repeat until all the filling is used in each wrapper. OR, read the next step for the fancy method.
- For the fancy method, once you have the triangle shape, and the two edges sealed, take the two opposite corners and fold over each other and seal those. (I will have photos to show this soon as well). Set the wonton on parchment paper and repeat until all the filling is used in the wrappers.
For the Soup
- Add all of the Soup ingredients to a pot and bring to a boil, then reduce to a simmer and cook for 10 minutes, lets the flavors blend. Remove the ginger and garlic.
- Bring back to a boil, then lower in the wontons, and cook for 10 minutes. Ladle into bowls and top with spring onion.
- Serve.
Notes
Low cost.
Adapted from an internet recipe.
Dumpling Egg Soup II
This is another version of the original soup, with the main ingredients being the potato, eggs, dumplings (wontons), and broth. For this version, the type of eggs was changed and I added Vietnamese sausage. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Ingredients
- 3 cups beef broth, fresh or from powder
- 6-9 vegetable dumplings, or wontons
- 15-20 hard boiled quail eggs, peeled
- 1 small potato, cut into 1 inch pieces
- 1 bunch fresh coriander, chopped
- salt and white pepper, to taste
- 180 grams Vietnamese sausage, cubed
Instructions
- Add the broth to a small sauce pan and add the potato and bring to a boil, then reduce to a simmer until the potatoes are almost fork tender, 8-10 minutes or so.
- Just when the potatoes are almost fork tender, add the eggs and Vietnamese sausage. Let this simmer for another 5-10 minutes or so to finish cooking the potatoes and to heat the eggs and sausage through. Vietnamese sausage is already cooked when you buy it, here you just need to heat it through.
- For the dumplings or wontons, you can do this two ways. You can pan fry them first then add to the broth, or for raw wontons, you can just add to the broth when you add the eggs and let them cook that way.
- When the potato is tender, season with salt and white pepper to taste and stir in some chopped coriander.
- Ladle into bowls with plenty of broth, sprinkle some of the coriander on the top and serve.
Notes
Low cost.
Shortcuts: Perfect Hard Boiled Quail Eggs, Vegetable Wontons.
Inspired by the original recipe provided courtesy of good friend, Drew Padilla.
United States.
United States.
Corn Soup with Quail Eggs
This is a Filipino soup, and it is unbelievably delicious, and quick to prepare. This is from a good friend so it is authentic. This can be a breakfast, lunch, or light dinner. This was enjoyed by 4 of us at the house last night, 22 Aug 2018. Link to the Shortcut is listed in the Notes section.
Ingredients
- 24 hard boiled quail eggs, peeled, Shortcut
- 2 cans cream style corn, (410 g/14½ oz each)
- 2 cups chicken broth
- 1 cup water
- ¾ cup spring onion, chopped
- 1 chicken egg, lightly beaten
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
- salt and pepper, to taste
Instructions
- In a medium size pot, add the water and broth and bring to a boil. Add the creamed corn, stir, and allow to come to a boil again then reduce to a simmer and cook for 15 minutes, stirring often.
- Add the spring onion and season with salt and pepper to taste. Simmer for 2 minutes. Pour in the cornstarch and water mix (slurry), stir and simmer for 1 minute.
- Slowly stir in one direction while slowly pouring in the chicken egg. Then add the quail eggs, stir, then cover, turn off the heat and leave on the same burner. Let this sit for 5 minutes.
- Stir and then ladle into bowls, enjoy.
Notes
Dumpling Egg Soup I
I got this from a friend, who had an Asian friend make this soup for him, and as my friend calls it, 'comfort soup, right up there with chicken noodle soup'. My friend never kept the recipe and just goes by how he remembers it, and it not only looks great, it tastes great! This is a simple to prepare soup with plenty of nutrients. I will be making several versions of this easy and delicious soup. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Ingredients
- 3 cups beef broth, fresh or from powder
- 2-3 vegetable dumplings, or wontons
- 3 hard boiled eggs, peeled, chicken or duck
- 1 small potato, cut into 1 inch pieces
- 2-3 spring onions, 1-2 chopped, 1 for the side
- salt, to taste
Instructions
- Add the broth to a small sauce pan and add the potato and bring to a boil, then reduce to a simmer until the potato pieces are almost fork tender, 8-10 minutes or so.
- Just when the potatoes are almost fork tender, add the eggs. Let this simmer for another 5-10 minutes or so to finish cooking the potatoes and to heat the eggs through.
- For the dumplings or wontons, you can do this two ways. You can pan fry the dumplings first then add to the broth, or for raw wontons, you can just add to the broth when you add the eggs and let them cook that way. (And I totally forgot to add the wontons that I made just 2 hours before.)
- When the potato is tender, season with salt as desired, scoop the potato, eggs, and dumplings or wontons into a bowl, ladle over plenty of broth, top with 1 or 2 chopped spring onion.
- Serve with a spring onion or two on the side.
Notes
Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Vegetable Wontons.
Recipe provided courtesy of good friend, Drew Padilla.
United States.
United States.
DIY Chowder
This is a Do It Yourself (DIY) Chowder. This is what I have come up with for you to make a different chowder each time you prepare this. The basics are you need a fat, vegetables, stock, evaporated milk or cream and milk, and seafood.
Ingredients
For Fat - pick 1 item to use
- 1-2 tablespoons bacon fat
- 1-2 tablespoons butter
For Vegetables - pick 1 or more items to use, some are required
- 1 onion, required, white or purple, diced
- 1 carrot, required, diced
- 2-4 potatoes, skin on or off, diced
- 1 large daikon, diced
- 3-4 spring onions, sliced
- 1-2 bunches fresh coriander, choppped
- 150 grams fresh Shiitake mushrooms, stem removed, chopped
- 100 grams fresh Shimeji mushrooms, root end trimmed, chopped
For Stock - pick 1 item to use
- 2 cups mushroom stock, fresh or from powder
- 2 cups vegetable stock, fresh or from powder
- 2 cups chicken stock, fresh or from powder
For Cream - pick 1 item to use
- 2 cans evaporated milk
- 2 cups whipping cream, plus 1 cup milk
For Seafood - pick 1 or more items to use
- 4 whitefish fillets, boneless, skinless, cut into 1 inch pieces
- 2 cups chopped clams, and juice
- 2 cups oyster meat, and juice
- 2 cups fresh shrimp, peeled, deveined, tails removed
- 2 cups mussel meat, cleaned well of any grass
- 2 cups lump crab meat, or imitation crab
Instructions
- Some good combinations:
If using whitefish, mushroom or vegetable stock works well, plus onion, carrot, daikon, spring onion, and mushrooms. For the cream I normally use the evaporated milk.
If using clams or oyster meat, with the juice they come in, chicken or vegetable stock work well, plus onion, carrot, and potatoes. For the cream I normally use the evaporated milk.
For a seafood type chowder, go with a mushroom or vegetable stock, and a little of each seafood listed, plus onion, carrot, potato or daikon. and mushrooms. For the cream I normally use the evaporated milk. - Let's get started. In a medium size pot, heat the bacon fat or butter, when hot, add the onion and saute until softened and starting to brown up.
- Add the stock of your choice, the carrot, and 1-3 vegetables of your choice and bring to a boil then reduce to a simmer. As that is simmering add the fish or seafood of your choice, then add the evaporated milk or cream and milk, season with salt and pepper as desired. If using mushrooms add those as well.
- Simmer for about 15 to 20 minutes to cook the seafood through and the carrot, and potatoes or daikon are tender.
- Ladle into bowls and enjoy.
Notes
This can be low cost up to high cost depending on what seafood you use.
My own creation, Lee Thayer.
Thailand.
Thailand.