Table of Contents
Instructionals
Remember school, a basic course was listed as a 101, like English 101, Math 101, etc? With 101 being the indicator of a basic course, and 201, 301, 401, and on as more advanced courses. I wanted to use the same format as many people will recognize the 101 indication of being a basic or introductory guide to the subject.
Brief information is given here on this page, and the main info is linked to the page on the recipe site. And as a bonus, recipes that use the the 101 subject are listed as well. So you can figure the recipes that use the items you are going to prep as follow on courses, like 201, 301, etc.
✔ indicates recipes that I have prepared myself and my family. Newest recipes added will be at the top of the lists under the bold 101 instructional. Enjoy.
As more 101 subjects are added they will be listed on the right in alphabetical order. Enjoy.
Arabiki Sausage 101
Arabiki sausage is a smoked Japanese coarse pork sausage in sheep casings, the casing give it a distinctive snap when bitten into. Here in Thailand, they come plain and also with cheese. These are typically small sausages, about the size of a finger, and these have to be cooked first. Oddly, the only brand of this sausage I have ever seen is only available at none other than 7-11.
Asian Mushrooms 101
This pertains to fresh, store bought, mushrooms in the seven varieties I have used. I do not forage for wild mushrooms, I prefer to buy fresh packaged mushrooms from Tesco or even fresh from an open market if I know it is not wild foraged.
Pork Hearts 101
A very common organ meat available in the grocery stores as well as local markets is pork hearts. Takes just a few minutes to clean one to get it ready as an ingredient for a dish. Once cleaned and prepped, they will look nothing like the starting shape.
Pork Kidneys 101
Another common organ meat in the markets is pork kidneys. I have never cleaned and prepped kidneys before so I did some reading then I took photos to document the steps. After they are prepped, they look like nothing you started with. It does take time, and patience, to properly clean and prepare pork kidneys, but the result is an excellent meat.