Archive for the ‘* Best Value $1 or Less per Serving’ Category
Cha Lua Kimbap
June 11, 2017 Lee
Leave a comment

Cha Lua Kimbap

Adapted from an internet recipe.
Kimbap is Korean in origin, think of a California Roll type of sushi and you will get the general idea. No raw fish involved, meats are cooked, vegetables can be pickled, steamed, or raw. Cha Lua Kimbap uses, you guessed it, Vietnamese sausage. These can be rolled in kim (roasted seaweed) or nori sheets. ingredients are approximate until I test this out. Link to the shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Korean
Servings 4 servings

Equipment

  • Sushi Mat

Ingredients
  

  • 4 cups cooked white rice, short grain, warm
  • 300 grams Vietnamese sausage, (11 oz)
  • 1-2 cucumbers
  • 2-3 eggs
  • pickled carrot and radish, Shortcut
  • sesame oil
  • salt
  • 4 sheets kim or nori

Instructions
 

  • For this you will want to get everything ready and set out first. For the rice, you want it to be warm, not hot or cold, this will help in spreading it out better. The pickled carrot and radish are or should be, julienned.
  • For the sausage and cucumber, slice those lengthwise into ¼ inch strips or just a bit larger.
  • For the eggs, mix together and fry a basic flat omelet, let this cool and cut into strips as well.
  • Lay out a piece of kim in front of you on the bamboo mat. Take approximately 1 cup of rice and spread evenly over the bottom ⅔ of the sheet, leaving a ¾ inch border of riceless space. Sparingly brush the rice with sesame oil and sprinkle a pinch of salt on it as well.
  • With about an inch of empty rice space at the bottom, place the filling ingredients on top of and next to each other.
  • Slowly and gently roll over the bamboo mat end that is closest to you, and keep rolling while pulling back that same bamboo mat edge. Once you've started the roll, the roll shape should be maintained. After fully encircling the kimbap filling, give a couple of extra squeezes with your hands to firm up the roll.
  • Now to slice it. Keep a paper towel soaked with some sesame oil nearby to wipe your knife, you will need to wipe it every so often to keep the knife from getting too sticky. Serve and enjoy.

Notes

Low cost.
Variant: 1. Feel free to use any fillings you like.
Shortcut: Pickled Carrot and Radish.
* Best Value $1 or Less per Serving,: VIETNAMESE,Pork - Sausage
Vietnamese Sandwich (Banh Mi Cha Lua)
June 10, 2017 Lee
Leave a comment

Vietnamese Sandwich (Banh Mi Cha Lua)

Adapted from an internet recipe.
In Vietnamese, banh mi means bread, so the translation would be sausage sandwich. What makes this unique is what is added to the sandwich such as the pickled carrot and radish. I made these on 21 Nov 2017, excellent flavor, I really like the addition of the pickled carrot and radish. Cha Lua is a fully cooked sausage that is refrigerated when you buy them, so they can be eaten as is right from the fridge. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Lunch, Main Dish
Cuisine Vietnamese
Servings 1 sandwich

Ingredients
  

  • 1 baguette, or roll or just sandwich bread
  • Vietnamese sausage, sliced lengthwise about ¼ inch thick
  • cucumber, sliced lengthwise
  • pickled carrot and radish, Shortcut
  • spring onion, chopped
  • fresh coriander leaves, chopped
  • mayo

Additional Fillings if Desired

  • cheese, sliced
  • chilis, sliced lengthwise
  • soy sauce
  • salt and pepper

Instructions
 

  • I pan fried the sausage, this is optional, in a splash of olive oil and seasoned with lemon pepper.
  • Cooked just to brown them up a bit. These are fully cooked when you buy them.
  • I used the shortcut to make the pickled carrot and radish.
  • Split the baguette or roll, or just use sandwich bread, spread mayo on both pieces, layer on some Vietnamese sausage, then the cucumber, pickled carrot and radish, coriander leaves, spring onions, top with the other half of the bread, enjoy.

Notes

Low cost.
Variants: 1. Cook the sliced sausage in soy sauce and black pepper, then add to the roll. 2. Cook the sliced sausage with olive oil and lemon pepper. 3. Use Cha Hue, the peppered version of Cha Lua.
Shortcut: Pickled Carrot and Radish.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: VIETNAMESE,BURGERS & SANDWICHES
Vietnamese Pickled Carrot & Daikon (Đồ Chua)
June 10, 2017 Lee
1 Comment

Vietnamese Pickled Carrot & Daikon (Đồ Chua)

Adapted from an internet recipe.
These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side
Cuisine Vietnamese
Servings 0

Ingredients
  

First Method

  • 1 medium carrot, julienned
  • 1 medium white radish, julienned
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ¼-½ cup rice vinegar, or white vinegar

Second Method

  • 1 medium carrot, julienned
  • 1 medium white radish, julienned
  • 1 empty jar with lid
  • 2 tablespoons sea salt
  • 1 tablespoon white vinegar
  • 1 teaspoon fresh peppercorns

Instructions
 

First Method

  • The measurements are just a guideline, if you are cutting up a large carrot and radish, you may need a bit more sugar, salt, and vinegar.
  • Spread out the julienned veggys in a small glass baking dish, sprinkle enough sugar for just a light coating, sprinkle a pinch or two of salt over the veggys, and add the rice vinegar to submerge half of the veggys.
  • Every 15 minutes stir the veggys around so the vinegar is mixed in well. In 30 to 45 minutes, you can use, store excess in a jar with all the liquid from dish, and top up to cover them with either more rice vinegar or if you used white vinegar, top up with water to dilute the strength. Store unused in the fridge.

Second Method

  • Carrot and white radish (Daikon) julienned and ready for pickling.
  • Fill the jar about halfway with very hot water and dissolve the salt in the water. Add part of the peppercorns and vinegar to the hot saltwater and stir.
  • Add the julienned carrot and radish to the jar, pack in as much as you can. Add more water as needed to fill the jar and completely cover the carrot and radish.
  • Let the jar cool down to room temp, put the lid on and refrigerate for 1 to 2 days before use.

Notes

Used in Recipe Listed on this Site:
* Best Value $1 or Less per Serving,5 Ingredients or Less,: VIETNAMESE,CONDIMENTS
King Oyster (Eryngii) Mushroom Steaks with Mayo
June 10, 2017 Lee
1 Comment

King Oyster (Eryngii) Mushroom Steaks with Mayo

This is Japanese in origin, and is delicious! Don't be fooled by the name, these are not served with mayo, they are cooked in mayo. I made this on 4 Sep 2017 and was well received by the family. This is an adjust as you need recipe, like if using less mushrooms, use less mayo, etc.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side
Cuisine Japanese
Servings 2 servings

Ingredients
  

  • 6-8 King Oyster mushrooms, small to medium size is best
  • 1-2 tablespoons mayo
  • 1-2 tablespoons white wine
  • black pepper, to taste
  • soy sauce, to taste
  • dried parsley, for garnish

Instructions
 

  • Trim off the root end and rinse the mushrooms and shake off excess water. Slice each one in half lengthwise.
  • Heat a frying pan over medium heat and add the mayonnaise and the sliced mushrooms. Cook on both sides.
  • Pour in the white wine, place a lid over the pan, reduce temp to low, let the mushrooms simmer until wilted, season with black pepper and a drizzle of soy sauce.
  • Top with some parsley, serve as a side with rice or pasta.

Notes

Low cost.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: JAPANESE,MUSHROOMS,SIDES
King Oyster Mushroom Scallops
June 10, 2017 Lee
Leave a comment

King Oyster Mushroom Scallops

This is a pasta dish using King Oyster mushrooms in a light sauce of broth, white wine, and tomatoes. Sounds good.
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

For the Mushrooms

  • 4 King Oyster mushrooms, fresh
  • 1 cup vegetable stock, or chicken stock
  • 1/4 cup white wine
  • 1 tablespoon butter
  • 2 cloves garlic, smashed and minced
  • 1 shallot, minced

For the Pasta

  • 2 cups cooked pasta, spaghetti or fettuccine
  • 1 cup vegetable stock, or chicken stock
  • 1/4 cup white wine
  • 1 clove garlic, smashed and minced
  • 1/2 cup fresh tomatoes, diced
  • 1/4 cup fresh parsley, finely chopped
  • pinch red pepper flakes

Instructions
 

  • Take your mushrooms and cut just a bit of the root end and discard that. Cut of the top and set those aside. Now take the stem section and cut into 1 inch thick slices, probably 4 slices to each stem. Soak the stem slices in hot water for 1-2 hours, this softens them up a bit. Drain well in a colander, While those are draining, slice the tops and place in the fridge until needed.

For Cooking the Mushrooms

  • On medium-high, place the well drained mushroom stems into a skillet. Add broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes). Please note that they will shrink in size a little once cooked.
  • Add the butter, garlic, and shallot, and nicely brown the stems on each side, making sure you don't burn the garlic and shallot. Remove from heat and place the "scallops" on a plate. Keep the garlic and shallots in the pan for the pasta.

For the Pasta

  • Add the vegetable broth, wine, and minced garlic to the same skillet and allow to simmer over medium heat until half of the liquid is absorbed.
  • Mix in the tomatoes, parsley, sliced mushroom tops, and pepper flakes into the skillet. Simmer for another minute and then add the cooked and drained pasta. Allow the liquid to almost completely absorb, you want the bottom of the pan to be lightly coated with liquid.
  • Divide the pasta onto two plates, top with the mushroom "scallops" and garnish more fresh parsley. Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,MUSHROOMS,PASTA
Khuushuur
June 9, 2017 Lee
Leave a comment

Khuushuur

This is Mongolia’s version of a handheld meat pastry. It’s a circle of wheat flour dough folded in half around a filling of minced or ground or beef, and pan or deep-fried. Sounds good to me, this would be similar to pasty.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Mongolian
Servings 4 servings

Ingredients
  

  • 250 grams flour, wheat or all purpose is fine
  • 150 milliliters water
  • 400 grams fatty mutton, or fatty beef
  • 1 small onion, finely diced
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon caraway seeds
  • 3 cups cooking oil, rice bran oil would be good
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C. To make the dough, put the flour in a large bowl then gradually add the water, mixing to a firm dough. Knead lightly for a minute or two, then wrap in plastic wrap and put in the fridge while you make the filling.
  • Mix the meat with the onion, garlic, caraway seeds, and season with salt and pepper to your liking. Take the dough out of the fridge and divide into 16 pieces, then roll one out to a 10 cm (4 inch) diameter circle. Place a couple of heaped teaspoons of the meat mix on half of the circle but away from the edge, then fold one side over the meat. Press the edges together, then fold the sealed edge over again, crimping as you go. Repeat with the remaining meat and dough.
  • In a wok or large frying pan, heat the oil to around 180 C, or when a piece of bread sizzles and turns golden in less than a minute. Gently lower the khuushuur into the oil in batches of 3 or 4, and cook for around 4 minutes until golden. Once all the khuushuur are cooked, place on a foil lined baking sheet and cook for 10 minutes in the oven, then serve.

Notes

The beef would cost about 100 Baht/500 grams. For 4 servings, this is about 75 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF
Southern Smothered Pork Chops
June 8, 2017 Lee
Leave a comment

Southern Smothered Pork Chops

These sound very good, pan browned then baked in the oven with a nice gravy, on my to cook list.
Print Recipe
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 pork chops
  • 1 1/2 cups all purpose flour
  • 1/2 cup butter
  • 2 teaspoons rotisserie seasoning, OR make from a shortcut
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1 cup celery, finely diced
  • 1/2 onion, finely diced
  • 1 green bell pepper, finely diced
  • 5 cloves garlic, smashed and minced
  • 4 cups chicken stock, fresh or from powder
  • cooking oil, as needed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • In a bowl, mix together rotisserie seasoning, sage, rosemary, paprika, salt and pepper. Season pork chops evenly with 1/2 the mixture.
  • To fry the pork chops, there is two methods. 1. Put a large pan on medium high heat. Add 1/2 inch of oil. 2. If you prefer to use less oil, simply sear the chops using only 2 tablespoons of oil. I would say number 1 is truly southern.
  • While oil is getting hot, place 1 cup of flour on a plate. Dip all sides of the chops in flour, and tap off any excess.
  • Carefully place the chops into the hot oil, and brown on both sides. Adjust the heat as needed. You are browning them, the trick to a juicy pork chop is to brown them then bake in the gravy to cook them through. When browned on both sides, remove to a plate lined with paper towels.
  • Preheat your oven to 190 C, get out a large baking dish.
  • Discard the oil from pan and turn heat to medium low. Add in butter. When butter is melted, add in celery, onion, and bell pepper. Cook for 5 to 8 minutes until vegetables are softened.
  • To the skillet whisk in the flour and garlic. Adjust the heat as needed, and continue to cook the roux for 7-10 minutes until golden brown, then gradually add in chicken stock while whisking. Adjust the heat as needed, and allow to come to a boil to thicken. Then add in remaining rotisserie mixture and stir. Remove from heat.
  • Place the pork chops in the baking dish in one layer, pour in the gravy from the pan, cover with foil and bake for 1 1/2 hours.
  • Remove from oven, serve with mashed potatoes and the gravy spooned over the chop and potatoes.

Notes

The price for pork can vary widely, my preference would be to use pork loin, which is basically a boneless chop and is readily available. Standard Tesco pork loin is about 132 Baht/kilo, Betagrow brand is 300 Baht/kilo, and an open market I cannot price until I get some. For these you have to slice it as well. Going with 132 Baht as an estimate until I make this, for 4 servings, this is about 97 cents per serving.
Shortcut: Rotisserie Seasoning.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,PORK
Beer Braised Chicken Thighs II
June 8, 2017 Lee
Leave a comment

Beer Braised Chicken Thighs II

Chicken thighs, mushrooms, and beer, sounds like a winner. Simple, easily available ingredients as well. Start to finish in as little as 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 34 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken thighs, bone in, skin removed
  • 3 1/2 tablespoons all purpose flour, divided
  • 2 teaspoons fresh thyme, chopped, or 1/4 teaspoon dry
  • 1/4 teaspoon paprika
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 250 grams fresh cremini mushrooms, halved
  • 3/4 cup dark beer
  • 3/4 cup chicken stock, fresh or from powder
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup fresh parsley, chopped
  • 250 grams dry egg noodles

Instructions
 

  • Combine 3 tablespoons flour, thyme, and paprika in a large zip-top plastic bag. Sprinkle chicken with salt to taste. Add chicken to bag; seal. Turn and shake bag to coat the chicken well.
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirl to coat. When the oil is hot, remove chicken from flour mixture and discard flour. Add chicken to pan and cook 4 minutes or until browned. Turn chicken and cook 2 minutes. Remove chicken from pan to a plate, you are just browning, not cooking all the way through.
  • Add onion and mushrooms to the same pan and cook 5 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining 1/2 tablespoon flour, beer, stock, Worcestershire sauce, and season with salt and pepper to taste. Bring to a boil, cook 2 minutes.
  • Return chicken to pan and reduce heat to a simmer and partially cover, cook for 15 minutes or until chicken is done.
  • While the chicken is simmering, bring a pot of water to a boil and cook the egg noodles until tender, drain and set aside.
  • To serve, plate noodles on a plate, top with a chicken thigh, spoon on some sauce and mushrooms from the pan, sprinkle with parsley.

Notes

Maybe 60 Baht for 4 thighs, for 4 servings, this is about 44 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Shrimp Stuffed Avocado
June 7, 2017 Lee
Leave a comment

Shrimp Stuffed Avocado

Sounds yummy! Avocados are grown here and there is imports, and if you have good friends that have a tree or were lucky enough to get some avocados, you can grow your own. On my to cook list. Seems like a lot of steps but this would come together quickly.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Side
Cuisine American
Servings 4 servings

Ingredients
  

For the Shrimp

  • 500 grams shrimp, peeled, deviened, tail removed
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • salt and pepper, to taste
  • olive oil, as needed
  • 2 ripe avocados, halved, pitted, scopped whole

For the Mayo Dressing

  • 1 1/2 tablespoons mayo
  • 1 1/2 tablespoons Greek yogurt
  • juice from 1/2 lime, tiny Thai limes use 2-3
  • 2 tablespoons orange juice
  • 2 tablespoons red bell pepper, finely diced
  • 2 tablespoons yellow bell pepper, finely diced
  • 2 tablespoons red onion, finely diced
  • 1/4 teaspoon chili powder
  • salt and pepper, to taste

For the Lime Sauce

  • juice from 1 lime, tiny Thai limes use 3
  • handful fresh cilantro, finely chopped
  • 1 clove garlic, smashed and minced
  • splash red wine vinegar
  • splash olive oil
  • salt, to taste
  • lettuce leaves, for serving

Instructions
 

  • Add the shrimp to a bowl, season with the spices listed for the shrimp, add a splash of olive oil as well, let this marinate while you make the sauces.
  • Meanwhile, to make the Mayo Dressing, mix together the combining mayo, yogurt, juice of half a lime, orange juice, bell peppers, red onion, a dash of chili pepper, salt and pepper. Set aside.
  • For the Lime Sauce, combine cilantro, garlic, juice of one lime, a splash of red wine vinegar, olive oil, and salt in a blender. Or mix by hand. Set aside.
  • Cook the shrimp in a hot pan with a splash of olive oil, once they begin to brown slightly and turn opaque, turn them and cook for 1-2 minutes more. Remove from pan and place on paper towels to drain and cool.
  • While the shrimp is cooking, halve, pit, and scoop out the whole avocado from the skin using a large spoon. Place lettuce leaves on each plate, top with each piece of avocado.
  • When the shrimp has cooled, roughly chop and mix into the Mayo Dressing.
  • Fill avocados with the shrimp filling equally divided between the 4 pieces. Drizzle on the Lime Sauce, serve as an appetizer or side.

Notes

Shrimp prices can vary a lot, from farm raised to wild caught, choose wisely. Small White Shrimp from Tesco will cost about 80 Baht/500 grams. For 4 servings, this is about 60 cents per serving. Keep in mind, many of these ingredients can be locally sourced.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SIDES
Traditional Roast Beef Hash
June 6, 2017 Lee
Leave a comment

Traditional Roast Beef Hash

I have made this countless times when growing up, probably weekly for years, but we used venison for this. Key thing here is equal amounts of beef and potatoes with an onion or two thrown in. Servings, prep, and cook times are approximate for now until I make this here using an electric meat grinder.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams cooked beef, roast, boiled, pressure cooked, etc.
  • 500 grams potatoes, boiled, skin on is fine
  • 1-2 onions
  • cooking oil, your choice, as needed
  • salt and pepper, to taste
  • ketchup, for serving, very important

Instructions
 

  • Cut the beef, regardless of how you cooked it into chunks that fit in the hopper of your grinder. Cut the potatoes into quarters and for big potatoes, cut the quarters in half as well. Cut the onion(s) into quarters and cut each piece in half.
  • Run everything through your grinder, chuck of beef, potato, onion, until everything is ground.
  • Heat the cooking oil, bacon fat would be perfect, in a large frying pan, preferably a cast iron, on medium high to high heat.
  • Add the hash to the frying pan so that a half an inch of hash covers the bottom of the pan. If you have more hash to cook, do so in separate batches. Brown the hash, stirring only infrequently at first to make sure that the hash has an opportunity to brown well.
  • As you cook the hash, add pinches of salt and fresh ground pepper. Do this a couple of times with each batch of hash. Cook for at least 10 minutes and until the hash is well browned. Serve with ketchup, important.

Notes

The beef would cost about 100 Baht/500 grams, for 4 servings, this is 75 cents per serving.
Been making this for many years.
* Best Value $1 or Less per Serving,BEEF