Archive for the ‘: THAI’ Category
Thung Thong, Thai Crispy Dumplings
February 11, 2018 Lee
Leave a comment

Thung Thong, Thai Crispy Dumplings

These are Thai dumplings, also known as Golden Purses. These sound absolutely delicious. These can be made with pork or chicken.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Thai
Servings 18 dumplings

Ingredients
  

  • 7 spring onions, white finely sliced, green part reserved
  • 1 tablespoon cooking oil, plus more for frying dumplings
  • 1 tablespoon aromatic paste, listed below
  • 115 grams white button mushrooms, diced to 1/2 inch pieces (4 oz)
  • 250 grams ground pork, or ground chicken (8 oz)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • 1/2 teaspoon sugar
  • 1 can whole water chestnuts, optional, 250 gram (8 oz), drained, rinsed, diced 1/4 inch
  • 18 wonton wrappers, square or round
  • sweet chili sauce, or plum sauce

For the Aromatic Paste

  • 1 head garlic, separated into cloves and peeled
  • 1/4 teaspoon white pepper powder
  • 1/4 cup cilantro stems , loosely packed

Instructions
 

To Make the Aromatic Paste

  • Grind together the garlic, pepper, and cilantro with a mortar and pestle until a smooth paste. Set aside 1 table of the paste for the dumplings, the remaining can be frozen for up to a month.

For the Dumplings

  • Heat a large non stick pan with 1 tablespoon of oil on high heat. When hot, ad the sliced spring onion white parts, aromatic paste, and the diced mushrooms, stir often and cook until the spring onion is softened. Add the pork, soy sauce, oyster sauce, fish sauce, sugar, and water chestnuts (if using). Break the ground pork up as it cooks with your spatula, until cooked through and no liquid remains in the pan. Set the pan aside, this is the dumpling filling, and allow this to cool to room temperature.
  • When the filling has cooled. Heat a small pot of water, about half full, to boiling. When the pot is boiling set out a bowl with ice water near the the pot. Add the spring onion green parts to the boiling water and blanch for 30 seconds, keep them submerged in the water as well. After 30 seconds, remove them to the ice water to cool them. Remove from the ice water and pat dry, then cut each green piece in half lengthwise, these are the ties for the Golden Purses.
  • Open the refrigerated wonton wrappers and place on a plate, place one wonton wrapper on a work surface, keeping remaining wrappers covered with a towel to prevent them from drying out.
  • Depending on the size of your wrappers, place between 1 teaspoon and 1 tablespoon of filling in the center of the wrapper. wet the 4 edges of the wrapper with water on your fingertip, draw up all the sides and pinch together at the top, so that it looks like a little bag an the bottom is rounded. Use a piece of the spring onion green and tie that around the top of the dumpling, and knot that. Trim the ends of the green.
  • Repeat with the remaining wontons.
  • Heat about 2-3 inches of cooking oil in a large pot, when the oil is hot, add a few dumplings at a time with a slotted spoon and fry until golden brown, remove with the slotted spoon to paper towels to drain, continue to fry remaining dumplings.
  • Allow dumplings to cool for a few minutes, serve with a sweet chili sauce or plum sauce for dipping.

Notes

Low cost.
This recipe was inspired by good friend, Daniela Dalaa Payerl.
Thailand.
Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.
* Best Value $1 or Less per Serving,: THAI
Pork Rib Curry I
February 9, 2018 Lee
2 Comments

Pork Rib Curry I

My wife makes most of the Thai dishes here at the house, and certainly all the ones that use shrimp paste. My wife made this on 8 Feb 2018 for the family, served 4, twice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 1 kilo pork ribs, separated between the bones (2 lbs)
  • 3-4 shallots, peeled and smashed
  • 1 palmful black peppercorns
  • 2-3 tablespoons red chili paste
  • 2-3 tablespoons shrimp paste
  • 1-2 handfuls hot Thai basil, this is the large Thai basil
  • cooked rice, for serving

Instructions
 

  • Heat a pot of water and add the shallots and peppercorns.
  • When the water is boiling, add the pork ribs. Here is the ribs used.
  • And into the pot.
  • Now get your chili and shrimp paste out and ready. Shrimp paste on the left, chili paste on the right.
  • And wash the basil and get that ready.
  • When the meat is tender, about 30 minutes to an hour, mix in the chili and shrimp pastes. and let simmer / low boil for another 30 minutes.
  • Then add the basil and let that wilt down, takes just a minute or so.
  • Stir the basil into the curry and let it simmer for a few more minutes.
  • Ready to serve with rice.

Notes

I will estimate 120 Baht for the ribs. For 6 servings, this is about 59 cents per serving.
Family recipe by my wife, Rrayada Thayer.
Thailand.
* Best Value $1 or Less per Serving,: THAI,PORK
Boiled Cuttlefish
February 1, 2018 Lee
Leave a comment

Boiled Cuttlefish

Rrayada Thayer, Thailand.
This is a Thai dish, and the cuttlefish is just rinsed and cooked whole. I have eaten these and they are very good.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 kilo fresh cuttlefish, (2 lb)
  • 5-6 shallots, peeled and smashed
  • salt, as desired

Instructions
 

  • Rinse the cuttlefish. Fill a pot about half full of water, add the shallots and bring to a boil.
  • When the water is boiling, add the cuttlefish. After about 5 minutes the cuttle bones come out (those are the white objects floating at the back of the pot, there is one in each cuttlefish) reduce heat to a simmer and cook for another 5 minutes or until tender. Taste the broth (it is black) and adjust taste with salt as desired.
  • Typically served over rice with some broth.

Notes

The cuttlefish cost me 80 Baht/kilo. For 4 servings, this is about 60 cents per serving.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,SEAFOOD - ALL,Seafood - Cuttlefish
Garlic & Pepper Blue Prawn
November 14, 2017 Lee
2 Comments

Garlic & Pepper Blue Prawn

Blue prawn are the Giant River Prawn, long front legs with claws, the body has a slight blue tint to it, the legs are a striking blue color, so I typically call these Blue Prawn. These are large and can be prepared is many ways, this is just one way. No quantities given for the prawn, this is a prepare with what you have or want to prepare. This is a typical Thai recipe.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Thai
Servings 0

Ingredients
  

  • blue prawn
  • black pepper, as needed
  • 8 cloves garlic, smashed and peeled, no need to mince
  • cooking oil, as needed

Instructions
 

  • This is a Giant River Prawn, aka Blue Prawn. Unlike regular shrimp where you remove the head and eat the tail only, the whole body on these is used minus the legs and shell. Important note, if buying these live, don't get pinched by the claws, quite painful. Normally when buying these they will be dead and on ice.
  • To prepare the prawn, first thing, remove those two long front legs and discard those. Most important, do not remove the head section, that remains intact with the tail. Then peel the shell off by just splitting between the legs on the bottom with your thumbs, removing the shell from the head and the body, and remove the tail shell as well. Once all the prawn are prepped, rinse in water. Eyes can remain as well as the gills.
  • Heat a large pan with a few splashes of oil, when the oil is hot, add the garlic and the prawn in a single layer, if cooking a lot, work in batches. Season well with black pepper, cook for 5 minutes or so or until you start to see the tail meat turning pink and the bottom is getting browned.
  • Turn the prawn over and cook for another 2 to 3 minutes or until the nice and golden brown on the bottom.
  • Remove from the pan to a platter and serve with rice.

Notes

I bought these from a local farmer, 8 prawn was 1 kilo, cost was 120 Baht. 4 people enjoyed this, so about 88 cents per serving.
Family has been making these for many years like this.
Thailand.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Red Curry Shrimp
September 23, 2017 Lee
Leave a comment

Red Curry Shrimp

This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 1 kilo shrimp, heads, shells, and tails removed
  • 2 handfuls clove basil leaves, rinsed, or Thai basil will work
  • 2 tablespoons red curry paste
  • 2 tablespoons shrimp paste

Instructions
 

  • Heat a non stick pan and add the curry paste. This is real, hand made red curry paste here, this is spicy stuff, basically, Bird's Eye chilies, black pepper, red onion, garlic, and lemongrass.
  • Add the shrimp paste right after the curry paste. This is local made shrimp paste, shrimp and spices pounded in a mortar into a paste, very common ingredient in Thai cooking.
  • Mix and cook for just a few minutes then add the shrimp and mix into the curry and shrimp pastes, the shrimp will release water, then add the clove basil and mix that in, stir fry until the clove basil is good and wilted.
  • Serve, how easy was that? Good dishes to go with this is a Thai Omelet and rice.

Notes

Figure about 400 Baht for small white shrimp from Tesco, 2 kilos, removing the heads, peels and tails will give you about a kilo. Save all the scrap for shrimp stock later if you like and just freeze that. For 6 servings, this is about $1.97 per serving.
Watched my wife, Rrayada Thayer make this.
Thailand.
* High Cost $1.51+ per Serving,5 Ingredients or Less,: THAI,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Steamed Salmon in Lime Sauce (Rice Cooker)
September 17, 2017 Lee
Leave a comment

Steamed Salmon in Lime Sauce (Rice Cooker)

Adapted from an internet recipe.
Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Thai
Servings 1 serving

Equipment

  • Rice Cooker

Ingredients
  

For the Salmon

  • 1 salmon steak, or fillet
  • 5 kaffir lime leaves, torn
  • 1 sprig fresh cilantro leaves, chopped
  • 1 stalk lemongrass, pounded, cut into 2 inch pieces
  • 6 slices lime
  • salt, as desired

For the Lime Sauce

  • 2 tablespoons lime juice
  • 1½ tablespoons fish sauce
  • 1½ teaspoons sugar
  • 1-3 red Bird's Eye chilies, sliced thin
  • 5 cloves garlic, smashed and minced
  • 2 sprigs fresh cilantro leaves, chopped

Instructions
 

  • Heat your steamer, rice cooker or pot with a steamer insert.
  • Rinse the salmon steaks, pat dry, and sprinkle salt on both sides. Divide the prepared vegetables for the Salmon into two parts. On a heat proof plate that will fit in your steamer, add one part of the veggies, place the salmon on top, place the second part of the veggies on top of the salmon. Top with the 3 remaining lime slices.
  • When your steamer is hot, quickly, but carefully plate the plate in the steamer, a pair of steamer handles to lift the plate would be ideal. Cover and let steam for 5-10 minutes or until the salmon is just cooked through and flakes with a fork.
  • While the salmon is steaming, prepare the lime sauce by mixing all the Sauce ingredients in a small bowl.
  • When the salmon is cooked, quickly open the steamer and lift out the plate, pour out the water that collected on the plate, then pour the sauce over the salmon and place the plate back in the steamer for 5 more minutes.
  • Remove from the steamer and serve.

Notes

For 69 Baht per fillet, this is about $2.03 per serving. High cost but good for a once in a while, healthy meal.
* High Cost $1.51+ per Serving,: THAI,FISH - ALL,Fish - Rice Cooker,Fish - Salmon
Bottle Gourd Soup
September 4, 2017 Lee
Leave a comment

Bottle Gourd Soup

This is a standard Thai soup, very inexpensive. This is a side dish to a Thai meal. Measurements are estimates based on the size of the gourd you are using, my wife made this today and used about a 5 inch diameter gourd.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side
Cuisine Thai
Servings 6 servings

Ingredients
  

  • 1 bottle gourd, sliced into this pieces
  • 1 small onion, chopped
  • salt, to taste
  • chicken stock powder, to taste

Instructions
 

  • As you slice up the gourd, place in a large bowl of water. Add the chopped onion to a medium size pot.
  • Drain the gourd slices and add to the pot. Add water to the pot and cover the gourd by about an inch, bring to a boil. Add chicken stock powder and salt to taste.
  • Once boiling, reduce to a simmer for 10-15 minutes. Spoon into a large bowl, serve, just that easy.

Notes

Low cost.
Variant: Boil some chicken when cooking to make the stock and to add a bit of meat to the soup.
Watched my wife, Rrayada Thayer make this.
Thailand.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,SOUPS, STEWS, CHILI
Roast Red Pork (Char Siu)
September 3, 2017 Lee
1 Comment

Roast Red Pork (Char Siu)

Lobo Brand Seasoning Packet, Thailand.
This is Chinese in origin, but adapted to Thai cooking. This recipe is from a seasoning packet, as many westerners seem to be cautious with using these. This is straight forward and easy. And keep in mind, the Lobo brand packet has two packets inside for making this dish twice, cost savings right there. This packet is available in the US at most Asian markets. This is a very nice, mild flavor, the red is not from chili powder.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Appetizer, Main Dish
Cuisine Chinese, Thai
Servings 4 servings

Ingredients
  

  • 600 grams pork loin, (about 1â…“ lb)
  • 1 packet package has 2 packets, Lobo brand package
  • ½ cup water

Instructions
 

  • Cut the loins into 1 inch thick strips about 6 to 8 inches long.
  • Mix 1 packet of seasoning in the ½ cup water in a shallow bowl, then add the pork loin in a single layer, turn the loins every 15 minutes or so. Marinate for 2-3 hours.
  • This is the package I use, excellent quality, Lobo brand.
  • Heat a large non stick pan on low heat, add the loin strips in a single layer, cover and cook for 5 minutes, turn over, cover, and cook for another 5 minutes. Remove the lid and cook turning occasionally until tender, about 5-10 minutes more.
  • Transfer to a plate.
  • Slice and serve with rice, vegetables, and Roast Pork Gravy if desired (also available in Lobo brand).

Notes

Pork loin would cost about 75 Baht/600 grams. For 4 servings, this is about 56 cents per serving.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: CHINESE,: THAI,PORK
Pan Fried Enoki Mushrooms & Bacon
August 27, 2017 Lee
1 Comment

Pan Fried Enoki Mushrooms & Bacon

Enoki mushrooms are long and slender with very small caps, in the US these would be known as Golden mushrooms. Enoki goes well in soups also as they maintain their crispiness well. This is a make as much as you want recipe.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Side
Cuisine Asian
Servings 0

Ingredients
  

  • 1 package Enoki mushrooms
  • 1 package bacon
  • olive oil, as needed

Instructions
 

  • Trim off the root end of the mushroom bundle(s) and quickly rinse them.
  • Divide the mushrooms into smaller bundles.
  • Cut the bacon slices in half. Wrap half a slice of bacon around the middle of a mushroom bundle and secure with a toothpick.
  • When you have all the bundles of mushrooms you want, heat a non stick pan to medium heat with a splash of olive oil, then as the bacon cooks you will have enough oil in the pan.
  • Add the mushroom bundles to the pan, turning as needed to cook the bacon through.
  • When the bacon is cooked, they are ready to serve and enjoy as a side dish or appetizer. I had some leftover bacon so I just cooked that as well.

Notes

Low cost.
From a family member.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,MUSHROOMS,PORK,SIDES
Panang Curry with Beef or Chicken
August 27, 2017 Lee
Leave a comment

Panang Curry with Beef or Chicken

Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 packet Panang Curry paste, Lobo brand
  • 1 cup coconut milk
  • 1 cup water
  • 250 grams beef, sliced, or chicken in bite size pieces
  • kaffir lime leaves, as desired
  • Bird's Eye Chilis, as desired
  • fish sauce, to taste
  • cooked rice, for serving

Instructions
 

  • This is the packet you need, widely available in the US and is at nearly every grocery store in Thailand.
  • Heat a skillet on medium heat and add the coconut milk and the contents of the packet and stir to mix together.
  • Add the beef or chicken. Stir fry and cook until cooked through. Add 1 cup of water and bring to a boil.
  • Add kaffir lime leaves and chilies as desired and cook until meat is tender. Taste and season with fish sauce as desired.
  • Serve with hot cooked rice.

Notes

Low cost.
Recipe from a curry paste packet.
* Best Value $1 or Less per Serving,: THAI,BEEF,CHICKEN & TURKEY