Archive for the ‘: THAI’ Category
Cinnamon & Star Anise Pork Chops
The flavors are wonderful and is a good change from regular pork chops. This is a Thai recipe for pork chops that poaches them, which is a fancy word for simmering. I made this on 16 July 2018, and this is a keeper!
Ingredients
- 3 pork chops, bone in
- 3 pieces whole star anise
- 1-2 sticks cinnamon, 1 thick or 2 thin
- 1/2 small onion, finely diced
- 4 cloves garlic, smashed and minced
- 1 teaspoon salt
- 1/2 teaspoon white pepper powder
- 1/2 teaspoon sugar
- 2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon cornstarch
- water, as needed
Instructions
- Mix together the salt, sugar, onion, garlic, white pepper, and soy sauces. I used two thin pieces of cinnamon.
- Rinse the pork chops. This photo shows how the pork chops can vary.
- You can tenderize if you like with a mallet or needle tenderizer. Add the chops to a sturdy zip lock bag. I use a needle tenderizer, both sides, not to tenderize the meat but to allow the marinade to soak into the meat.
- Add the remaining liquid mix and the star anise and cinnamon to the zip lock bag, squish the chops around, mindful of the where the bones are next to the bag. Remove as much as air as you can from the bag and zip close. Place the bag in the fridge for at least 3 hours but overnight is recommended. For 3-6 hours, flip the bag once an hour.
- Place the chops and the marinade in a pot,
- Add water to just cover the chops. Bring to a boil then reduce to a low boil, and let the chops cook until the liquid is reduced by half and the chops are tender.
- Remove the chops to a dish with a slotted spoon leaving the liquid in the pot.
- Mix together the cornstarch and 2 tablespoons of water to make a slurry. Whisk the slurry into the liquid while the pot is on medium heat, whisk or stir for several minutes to slightly thicken the sauce. Remove the star anise and cinnamon sticks.
- Serve the chops with rice on the side and spoon the sauce over the chops.
Notes
I will price this when I get pork chops again in the city, I will say low price now.
This recipe for Cinnamon & Star Anise Pork Chop is adapted from Appon's Thai Food.
Mushroom Stir Fry
A good stir fry needs at least 2 things, good fresh vegetables and a sauce. For this recipe, ingredients and even the types used are up to you, but the mushrooms are key here, and for this I am using fresh Straw and Oyster mushrooms and fresh vegetables. So with Mushroom Stir Fry, we are going to use mushroom sauce, soy sauce, and oyster sauce. The ingredients listed is exactly what I used for this dish, feel free to change the amounts as desired.
Ingredients
- 1 head fresh cauliflower, 260 grams (9 oz), chopped
- 1 carrot, diced
- 2 packs snap peas, 160 grams (6 oz) total, trimmed, cut in half
- 275 grams fresh Straw mushrooms, (10 oz), cut in half lengthwise
- 130 grams fresh oyster mushrooms, (5 oz), torn into 2-3 pieces each
- light soy sauce, as needed
- mushroom sauce, as needed
- oyster sauce, as needed
- black pepper, to taste
- white pepper, to taste
- water, as needed
- cooking oil, as needed
Instructions
- Prep all the veggies and put them in bowls according to cook time needed. Sauces and peppers are also line up on the counter for ready use. First item to cook will be the carrots, then the peas and cauliflower, then lastly the mushrooms.
- Heat a non stick pan with a tablespoon or two of oil. When hot, add the carrot and stir fry for about 5 minutes or so until they are starting to soften. Then add the peas, cauliflower, a few dashes of soy sauce, mushroom sauce, and season with black and white pepper as desired. Stir fry for about 5 minutes or so. Add about 1/4 cup of water to help steam them and let them cook for a few more minutes, stirring often to soften them up.
- Add the mushrooms, and other dash or so of soy sauce, mushroom sauce, and season with black and white peppers as desired. Stir everything together to mix the sauces in and let the mushrooms cook down, stirring often, as they release water.
- When the mushrooms have cooked down and nearly all the water is cooked off, taste and adjust seasoning with a dash or so of oyster sauce and peppers as desired and mix together.
- Serve as a side with a meat dish or simple with rice.
Notes
Low cost.
Common Asian method for cooking vegetables, nothing new here.
Sticky Mushrooms & Oysters
Excellent dish that goes together quickly. Perfect use for oyster meat, and you can use any fresh mushrooms you prefer.
Ingredients
- 1 pint fresh oyster meat, drained, (2 cups)
- 75-150 grams fresh mushrooms, your choice, (3-5 oz)
- 2 eggs
- 3 tablespoons rice flour
- 1 tablespoon corn starch
- â…” cup water
- ¼ cup light soy sauce, or more to taste
- ½ teaspoon white pepper powder
- ½ teaspoon sugar
- 6 cloves garlic, smashed and minced
- ¼ cup spring onion, sliced, white and green. or chopped coriander
- 2-3 tablespoons cooking oil
Instructions
- Mix together the rice flour, corn starch and water to make a slurry. Set aside.
- Place the well drained oyster meat in a mixing bowl. Add the eggs and mix together well.
- Mushrooms, coriander, and garlic all prepped. I used 75 grams of Shiitake mushrooms, stems removed and sliced, and coriander in place of the spring onion.
- Heat the oil in a large non stick pan then add the garlic and fry until fragrant, about 1-2 minutes.
- To the pan, add the mushrooms and oysters and stir in the flour slurry, stir to remove any lumps.
- When the mixture is lump free, add the soy sauce, sugar, white pepper, and spring onions, cook, stirring often, for about 30 seconds to a minute. Remove from heat.
- Serve with rice on the side.
Notes
I buy oysters from local fishermen for 50 Baht/pint. This is low cost. If sourcing from Tesco, you might be over $1 per serving. I will verify the Tesco cost.
Hotdog & Spring Onion Chili Salad
Thais love hotdogs, they have as many brands of hotdogs as they do brands of canned fish and rice. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. This is a typical side/snack served with beer in the evening. Serve with rice for a complete meal.
Ingredients
- 1 package quality hot dogs, slice at an angle, about ¼ inch thick
- 1 onion, diced
- ½ cup spring onions, chopped into ½ inches
- â…“ cup fresh mint, chopped
- â…“ cup fresh coriander leaves, chopped
- 1-4 green Bird's Eye chilies, chopped, to taste
- 1 large red chili, chopped
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- ½ teaspoon sugar
- water, as needed
Instructions
- Heat a medium size pot half full of water to boiling, then add the hotdog slices. Cook for 2 minutes to heat them through, drain, and place in a mixing bowl.
- Add to the mixing bowl the onion, spring onion, coriander, and chilies. Mix together.
- To the mixing bowl, add the fish sauce, lime juice, and sugar. Toss to combine.
- Serve on a large plate (family style) and sprinkle the mint over the top.
- Serve as a side dish with evening drinks, or with rice for a complete meal.
Notes
Low cost.
Thai Style Hotdogs
Thais love hotdogs, they have as many brands of hotdogs as they do brands of rice and canned fish. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. Thais do not normally eat hotdogs with a bun or bread, they are either grilled on a stick or deep fried. And the best hotdogs to use are the small ones labeled as cocktail hotdogs or sausages, there is no casings on these, bonus!
Ingredients
- 1 package quality hot dogs, or 2 small packages of cocktail sausages
- lard, or cooking oil for frying
- sweet chili sauce, for serving
Instructions
- Remove the casings on hotdogs, cut each hotdog into 3 equal pieces, then cut an X in each end, about ¼ inch deep. I used 2 packages of chicken cocktail sausages so just cut the X into each end.
- Heat the lard or oil in a large deep pan, you are going to shallow fry them. When the lard is hot but not smoking, carefully add the hotdogs. Fry for a few minutes, basically stir frying but be careful of the oil.
- As they fry, the ends open giving each hotdog more surface area, more surface area means more crispy. When lightly browned and crispy, remove to paper towels to drain.
- Serve with sweet chili sauce for dipping.
Notes
Low cost.
Thai Sweet Sausage
This is the Thai version of Chinese Sausage. This is a mildly sweet, air dried sausage, and is not cured, and needs to be fully cooked before eating. Two ways to dry this will be explained.
Ingredients
- 500 grams minced pork, fatty pork is best, (1 lb)
- 6 tablespoons sugar
- 4 tablespoons white wine
- 1 tablespoon salt
- 2 tablespoons soy sauce
- pinch black pepper
- sausage casings, see Step 1
- string
Instructions
- If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
- Add everything to a mixing bowl, except the sausage casings, mix together well using your hands. Cover and place in the fridge for 1 hour.
- Prepare your casings and using your preferred method, stuff the casings. Tie into about 6 to 8 inch links.
For Air Drying
- Wrap the sausage in parchment paper and leave in the hot sun for 3 days to dry out (like on a window ledge, but out of reach of cats or dogs.) When dried out and firm, store in a sealed bag in the fridge.
For Oven Drying
- Place the sausage on a parchment paper lined baking sheet and place in a 80 C (175 F) oven for 3-4 hours or until the sausage is firm. When dried out and firm, store in a sealed bag in the fridge.
To Cook
- The sausage will be quite firm. If to your going to use is a stir fry, best to steam the sausage for about 5-10 minutes to soften it up.
- You can also just place on rice in your rice cooker and cook the rice as normal, this will lightly flavor the rice and cooks the sausage through for a light meal.
Notes
Low cost.
 This recipe for Thai Sweet Sausage is adapted from Appon's Thai Food.
Northern Thai Sausage (Sai Oua) II
As the name implies, this is a Thai sausage from Northern Thailand, the Chiang Mai region. I have enjoyed this many times, and have made it using a spice packet which is very easy, but for those wishing to do this without the packet, here you go. This version uses common ingredients. You will need casings and string.
Ingredients
- 200 grams ground pork, see Step 1, (7 oz)
- 50 grams fresh galangal, chopped, (2 oz)
- 50 grams fresh lemongrass, chopped, (2 oz)
- 5 cloves garlic, peeled
- 5 coriander roots, chopped
- 5 fresh kaffir lime leaves, stems removed
- 1 tablespoon Thai red curry paste, or to taste
- 1-2 teaspoons salt, as desired
- sausage casings, see Step 2
Instructions
- For the pork, ground pork from the store is ok to use. For a fattier pork mix, grind your own using pork belly or a mix of pork belly and pork shoulder. A fattier pork mix is perfect for this sausage.
- If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
- Add the galangal, lemongrass, garlic, coriander roots, and lime leaves to a blender, and finely chop. You are not looking to make a paste, just chip fine. If using a mortar and pestle, grind with the pestle until mixed, again, no need for a paste.
- Place the ground pork, chili paste, and the blender or mortar contents in a large mixing bowl and using your hands, mix completely.
- Stuff the casings as you prefer. Tie into about 8 inch links.
- Grill or bake until cooked through.
- Slice, serve with fresh cucumber, cabbage, or lettuce.
Notes
Low cost.
This recipe for Red Curried Sausage is adapted from Appon's Thai Food.
Isaan Sausage (Sai Krok) II
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. You can ferment this at room temp for 2-3 days or if you are not comfortable doing that, you can store in the fridge for 2-3 days. Fermentation is not necessary to do, feel free to simple prepare these and grill and there is a few ways to do that as well. This version uses common ingredients. You will need casings and string.
Ingredients
- 800 grams ground pork, see Step 1, (1 3/4 lbs)
- 1 head garlic, large
- 1 cup cooked rice, room temperature
- 1 tablespoon salt
- 1 1/2 tablespoons black pepper
- hog casing, see Step 2
- string, for tying
Instructions
- For the pork, you can use ground pork, but if you are grinding yourself, pork shoulder, or preferred would be pork belly minus the skin. Use the wagon plate (coarse plate) for a nice mince.
- If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
- Peel the garlic and mince well.
- Add the ground pork, minced garlic, rice, salt, and pepper to a large mixing bowl. Using your hands, get in there and mix well.
- Using the method of your choice, stuff the sausage casings. Once stuffed, use sting tie off the sausage into 1 1/2 inch links. Do not twist the links, just use the string and tie, tightly.
- Once everything is tied tightly, you can either cook now, or leave to ferment for a few days. The fermentation happens with the salt and rice.
- To ferment, use the fridge, there is less chance of spoilage of the pork. Place the sausage in a large bowl and cover with plastic wrap, place in the fridge for 2-3 days.
- The fermenting is not really needed, you can prepare the sausage and grill the same day, no harm.
- You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
To Cook on a Charcoal Grill
- After you have lit your charcoal, and get a nice bed of coals, cover the grill with foil, place the sausage on the foil and cook until cooked through and juices run clear.
To Cook in an Oven
- Preheat your oven to 180 C (350 F). Line a baking sheet with foil.
- Steam the sausages in a steamer until nearly cooked through. Use any steaming method you prefer.
- Place the sausage on the baking sheet and bake for 10 minutes or until nicely browned, then turn them over and bake for another 5 minutes or until nicely browned all over.
- Remove to a plate and cut them apart where the strings are tied (remove the bits of string as well).
- Serve with fresh sliced cucumber, celery, lettuce or cabbage, and chilies. Enjoy.
Notes
Ground pork will cost about 85 Baht/800 grams. For 6 servings, this is about 45 cents per serving.
Adapted from an internet recipe.
Chicken & Basil Sausage
This is an excellent Thai sausage. Easy to make and flavorful.
Ingredients
- 500 grams ground chicken, (1 lb)
- 2 cups cooked white rice
- 2 teaspoons white pepper powder
- 2 teaspoons fresh coriander, chopped
- 15-20 Thai basil leaves, chopped
- 10 cloves garlic, peeled
- 10 coriander roots, or 1 teaspoon coriander root powder
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon salt
- sausage casings, see Step 1
Instructions
- If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
- You can use store bought ground chicken (which is rare in the town near me) or you can grind your own. For this I used breasts, an ideal mixture would be breasts and thighs. The white bits on the right is from bread. To get the remaining amount of meat out of your grinder, tear up a slice of bread and run that through last.
- In a mortar, add the white pepper, garlic, and coriander and pound with a pestle to combine. You can also use a blender for this if you desire. If using mostly powders, just pound the garlic.
- Mix the pounded garlic mixture with the remaining ingredients, except the casings, by hand until fully mixed.
- You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
- Shape the mixture into 5 sort of equal balls. Here I have the balls shaped, my funnel and pusher from my meat grinder, as well as 5 collagen casings.
- Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube. Tie off the ends of each link with string.
- The sausage is ready now, but to firm it up, place the sausage in the fridge overnight, totally optional to do this but recommended.
- Poach then pan fry on low heat until cooked through and browned, turning often to prevent burning, or grill until cooked through.
- Serve and enjoy.
Notes
Low cost.
Pork, Noodle & Mushroom Sausage
This is a Thai sausage and sounds tasty. On my to make and cook list. When I make this I will determine a lot of the missing or unclear information.
Ingredients
- 175 grams fresh Shiitake mushrooms, chopped, (6 oz)
- 200 grams dried glass noodles, (bean curd noodles), (6 oz)
- 25 grams fresh galangal, chopped, (.80 oz)
- 10 grams fresh kaffir lime leaves, stems removed, (.35 oz)
- 25 grams fresh lemongrass, chopped, (.80 oz)
- 450 grams minced pork, see Step 1, (1 lb)
- 10 cloves garlic, peeled
- 4 coriander roots
- 1 teaspoon black pepper
- 1 tablespoon salt
- sausage casings, see Step 2
Instructions
- For the minced pork, if it is good and fatty, use 450 grams (1 lb) of that. If the pork does not look really fatty, go with 350 grams (12 oz) of that and 100 grams (3.5 oz) of ground pork belly. Grinding the meats yourself is always best as you can control the fat content, and for this, a higher fat content is needed. If grinding yourself, Use pork shoulder with a bit of pork belly, use the coarse plate (the wagon wheel) on the first grind.
- If using hog casings packed in salt, you will need to soak and rinse them following the suppliers instructions. If using dry hog casing, set them aside until needed, the just need a minute or two in water and can be used. You can also use collagen casings if you prefer.
- Soak the glass noodles in hot water for about 30 minutes, drain and gently squeeze out the remaining water. Add the glass noodles to the ground pork and mix together.
- Add the chopped mushrooms to the ground pork and mix together.
- To a blender, add the galangal, lime leaves, garlic. Blend until well mixed.
If using your own meat grinder:
- Add the mixture from the blender to a large mixing bowl with the meat and or meat and pork belly, and use your hands and mix that in.
- Switch out the coarse plate for the medium plate, and run the meat mixture through the grinder again.
If just using bough ground pork:
- Add the mixture from the blender to a large mixing bowl with the ground meat, and use your hands and mix that in thoroughly.
To assemble:
- You can taste the sausage mixture and adjust as needed by first pan frying a small amount or microwaving a small amount.
- Pipe the meat mixture into the hog casing as you prefer, such as a funnel, sausage maker, hand or electric grinder with sausage tube.
To cook:
- Pan fry on low heat until cooked through, turning often to prevent burning, or grill until cooked through.
Notes
Pork mince in Tesco-Lotus will cost about 50 Baht/500 grams. Once I figure out how much sausage this makes, I will give a serving price, low cost for sure.
This recipe for Pork Noodle & Mushroom Sausage is adapted from Appon's Thai Food.
