Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

http://yumyum.com/printrecipe.htm?ID=12551&yield=1

Black Chili Paste - Nam Prik Pow *
Serves: 1
Ingredients:
Syd Bigger
1 c Oil For Deep-Frying
4 oz Dried Green Jalapeno Peppers
1 c Chopped Shallots
1 c Chopped Garlic
8 oz Dried Shrimp
2 tb Shrimp Paste
1/3 c Fish Sauce (Nam Pla)
1/4 c Sugar
Instructions:
This dip will give any food a much richer taste, and add spiciness.
~-———————————————————————————————————— Heat a small pan with the oil and deep-fry the dried peppers, shallots and garlic until dark brown.
Place the fried ingredients with all the others in a blender, and process until a smooth mixture forms.
Pour the entire mixture into a medium skillet and fry on medium heat for 5 minutes.
Remove, cool, and place in a jar with a tight fitting lid and use as needed.
It will keep indefinitely.
From: Thailand The Beautiful Cookbook.
Typed by Syd Bigger.

Thai index:

http://yumyum.com/rsearch.htm?title=browse&cat=all&keyword=Thai&letter=&startrows=90

Mushroom Satay (satay Het Hom)
Serves: 3
Ingredients:
8 oz Presoaked Chinese mushrooms
1 ts Salt
2 tb Oil
1/2 c Coconut milk
-———— THE PEANUT SAUCE -————
1 tb Oil
1 tb Red curry paste
1 c Coconut milk
2 tb Sugar
1/4 ts Salt
1 tb Lemon juice
1 ts Ground cumin
1 ts Powdered coriander seed
2 tb Sugar
-———— THE MARINADE -————
1 ts Finely chopped galangal
1 ts Finely chopped lemon grass
1 ts Kaffir lime leaf
-(finely chopped)
2 Coriander roots
4 sm Garlic cloves
- coarsely chopped
1/2 ts Curry powder
1 tb Light soy sauce
3 tb Ground roast peanuts
Instructions:
Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go.
Set aside.
THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste.
Place this in a mixing bowl and stir in all the other ingredients, mixing well.
Place all the mushroom strips in this marinade and leave for at least 30 minutes.
PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil.
Add the coconut milk, lower the heat and stir well until a rich red colour appears.
Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside.
Take the mushroom strips from the marinade and thread each one on to a satay stick.
Grill/broil until cooked through.
Serve with the peanut sauce and fresh cucumber pickle.
Little triangles of toast may also be served for those who wish to mop up more sauce.

http://yumyum.com/printrecipe.htm?ID=16635&yield=1

Nam Phrik Kaeng Daeng (red Curry Paste)
Serves: 1
Ingredients:
13 Small dried chilies
2 tb Chopped shallots
4 tb Chopped garlic
1 tb Chopped galangal
2 tb Chopped lemon grass
2 ts Chopped kaffir lime rind
1 tb Chopped coriander root
20 Peppercorns
1 ts Shrimp paste
1 tb Coriander seed
1 ts Cumin seed
Instructions:
Soak dried chilies in hot water for 15 minutes and deseed.
In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.

http://yumyum.com/printrecipe.htm?ID=740&yield=4

Mushroom Balls (look Chin Het)
Serves: 4
Ingredients:
5 oz Flour
1 sm Red chili; finely chopped
1 sm Preserved plum (Chinese)
4 tb Sugar
6 tb Rice vinegar
-———— PLUM SAUCE -————
Oil; for deep-frying
- left whole
8 oz Fresh button mushrooms
1 Egg
1 ts Sesame seeds
1/2 ts Ground white pepper
1/2 ts Salt
6 tb water
1 sm Green chili; finely chopped
Instructions:
In a bowl mix together the flour, water, salt, pepper and sesame seeds.
Break the egg into the mixture and stir well to make a batter.
Set aside.
Blanch the mushrooms in boiling water then immediately plunge them into cold water to arrest the cooking, drain and dry them.
Dip the mushrooms in the batter, coat well, then deep-fry until golden brown and serve with the Plum Sauce.
PLUM SAUCE: Gently heat the vinegar and sugar until the sugar dissolves.
Break up the preserved plum into the mixture and stir until it thickens.
Remove from the heat and allow to cool.
Add the chili and pour into a serving dish.

http://yumyum.com/printrecipe.htm?ID=16304&yield=6

Masaman (muslim) Curry Paste (kruang Koeng Masoman)
Serves: 6
Ingredients:
10 md Dried Red Chillies OR
2 ts Chili Powder
2 tb Vegetable Oil
2 md Onions, Chopped
1 tb Chopped Garlic
1 ts Dried Shrimp Paste
2 ts Finely Chopped Lemon Grass
-OR
2 ts Lemon Zest
1 tb Galangal OR
2 ts Powdered Galangal
2 tb Coriander Seeds Or Ground
-Coriander
2 ts Cumin Seeds Or Ground Cumin
1 ts Fennel Seeds Or Ground
-Fennel
1 ts Ground Cinnamon
1/2 ts Ground Cardamom
1/2 ts Ground Nutmeg Or Mace
1/4 ts Ground Cloves
Instructions:
Yield: 6 Fluid Ounces (About 3/4 Cup) Influenced by the Muslims from India, as evidenced by the use of fragrant spices.
Break the chilies and shake out the seeds.
Soak the chilies in boiling water for 10 to 15 minutes.
Heat the oil and fry the onions and garlic, over low heat, until they are soft and starting to turn brown.
Add the shrimp paste and fry for a minute longer, crushing it in the oil with the back of a spoon.
Remover from the heat and when cool, put it into the container of an electric blender with the soaked and drained chillies, lemon grass and galangal.
Blend to a smooth paste, adding a little water, if necessary, to facilitate blending.
In a dry pan, toast the coriander seeds until brown, shaking the pan or stirring frequently.
Turn out and allow to cool while toasting the cummin and fennel seeds slightly.
Pound all the seeds, in a mortar and pestle, to a fine powder.
If using ground coriander, cummin and fennel, they may be combined and dry-roasted in a small pan, using low heat and stirring constantly to ensure they do not burn.
Roast until they are a rich brown colour and have a fine aromatic smell.
Combine with the pureed ingredients and add the ground cinnamon, cardamon, nutmeg and cloves.
Bottle and store in the refrigerator.

http://yumyum.com/printrecipe.htm?ID=15965&yield=1

Kwan’s Sweet And Sour Sauce
Serves: 1
Ingredients:
1 c Sugar
2 ts Salt
3/4 c Vinegar
Instructions:
This is an all-purpose sauce that is used as a base for other sauces.
It will keep for about 6 months in a covered jar in the refrigerator.
From “Thai Cooking From the Siam Cuisine Restaurant” (North Atlantic Books, 1989).
Combine sugar, salt and vinegar small saucepan.
Heat over medium heat until sugar and salt are dissolved, stirring occa- sionally.
Makes 1 1/2 cups.
PER TABLESPOON: 35 calories protein, 9 g carbohydrate, 0 g fat, 0 mg cholesterol, 178 mg sodium, 0 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

http://yumyum.com/printrecipe.htm?ID=9032&yield=6

Kang Cheud Tang-Ran Sodsai - Stuffed Zucchini Soup.
Serves: 6
Ingredients:
3 Zucchini, Medium Size.
1 1/2 c Lean Ground Pork or Chicken.
2 Eggs, lightly beaten.
2 tb Fish Sauce.
Ground White Peppers.
2 tb Cilantro, chopped.
6 c Chicken or Pork Stock.
Instructions:
Peel zucchini and cut into approximately 1-1/2” lengths.
Make the lengths of zucchini into cups by scooping out the seeds in the center, but leaving small amount to form the bottom of the cup.
You may need more or less zucchini than the amount given, depending on the size.
In a bowl, mix the ground pork or chicken with fish sauce, eggs, ground white peppers, and cilantro.
Fill the zucchini cups with the mixture, and overfill slightly to make a small mound.
Cook the filled zucchini cups by steaming for about 1/2 hour.
Bring the chicken or pork stock to a boil, and season to taste.
Place the precooked zucchini cups into a serving tureen, pour the boiling stock over them, and serve.

http://yumyum.com/printrecipe.htm?ID=15891&yield=4

Jungle Curry (kaeng Paa Moo)
Serves: 4
Ingredients:
1/2 lb Pork tenderloin, trimmed
1 ts Vegetable oil
1 tb Minced garlic (3 cloves)
3 tb Jungle Curry Paste (recipe
-follows)
2 c Defatted chicken stock
1/2 lb Chinese eggplant, coarsely
-chopped
1/2 lb Long beans, trimmed, cut
-into I inch pieces
2 tb Fish sauce
1/4 c Thinly sliced fresh krachai
-or:
2 tb Loosely packed dried *
2 Fresh kaffir lime leaves or:
4 Dried **
1/2 c Chopped fresh basil
Instructions:
* soaked in warm water for 15 minutes, drained and sliced (optional) ** soaked in warm water for 20 minutes and drained, or I tsp.
grated lime zest Unlike most other Thai curries, jungle Curry is made without coconut milk because coconuts don’t grow in the jungles of northern Thailand.
The curry paste is hot and full of flavor.
Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime Zest.
Cut pork in half lengthwise and cut into 1/4-inch-thick slices.
Set aside.
In a large, nonstick skillet or wok, heat oil over medium-high heat.
Add garlic and stir-fry for 2 minutes, or until browned.
Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok.
Add pork and stir-fry for 2 to 3 minutes, or until light brown.
Add stock and bring to a boil.
Add eggplant, beans, fish sauce, krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or until the vegetables are tender.
If using lime leaves, discard them.
Remove from heat and stir in basil.
Serve with sticky rice.
Serves 4 as a main dish or 6 in combination with other dishes.
113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.

http://yumyum.com/printrecipe.htm?ID=15759&yield=12

Indonesian Chili Peanut Sauce
Serves: 12
Ingredients:
2 tb Oil
1 ts Garlic; minced
1/2 c Peanut butter
1/2 c Chicken stock or broth
2 tb Cider vinegar
2 tb Karo, light or dark
1 tb Black soy sauce
2 tb Sesame oil
Red pepper; to taste
Instructions:
Heat oil in a pan; add garlic and sautÃ© 30 seconds.
Add peanut butter, and stir until blended.
Add the rest of ingredients.
Heat, stirring constantly with a whisk, until the sauce is smooth and just beginning to boil.
Serve.
Variation: Add 1/2 a very ripe, thoroughly mashed banana just before serving.

http://yumyum.com/recipe.htm?ID=15460

Hell Dipping Sauce - Nam Prik Na-Rok *
Serves: 1
Ingredients:
2 c Oil For Deep-Frying
2 lb Freshwater Fish Fillets
1 c Dried Green Thai Chili
-Peppers
1/2 c Unpeeled Garlic Cloves
1/2 c Unpeeled Whole Shallots
2 tb Shrimp Paste
1/4 c Fish Sauce (Nam Pla)
3 tb Palm Sugar
Instructions:
Because it keeps well, this sauce was traditionally used by travelers.
~-———————————————————————————————————— Heat the oil in a large skillet to 375Â°F.
Deep-fry the fish fillets until very crispy and golden brown.
Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred.
Remove the garlic and shallot skins.
Place the fried fish, chilies, garlic and shallots in a mortar and mash with the pestle until smooth, or use the blender.
Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat, so that the mixture is reduced to a paste.
Thoroughly combine the mashed ingredients with the reduced sauce ingredients.
Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking.
From: Thailand The Beautiful Cookbook.
Typed by Syd Bigger.

http://yumyum.com/printrecipe.htm?ID=15025&yield=12

Garlic Oil
Serves: 12
Ingredients:
1/2 c Vegetable oil
2 tb Minced garlic
Instructions:
Prepare this oil in advance and store in a covered jar in the refrigerator.
Heat vegetable oil in a small saucepan over medium-high heat.
When oil is hot, add minced garlic and saute until lightly brown.
Remove from heat and set aside.
Makes about 1/2 cup.
PER TABLESPOON (made with corn oil): 125 calories, 0 g pro- tein, 1 g carbohydrate, 14 g fat (2 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

http://yumyum.com/printrecipe.htm?ID=18842&yield=8

Thai Sweet Chili Sauce
Serves: 8
Ingredients:
1/2 c Rice vinegar
1/4 c Sugar
2 tb Plum sauce
1 tb Thai fish sauce
1 tb Fresh lime or lemon juice
2 ts Tomato paste
1 ts Minced garlic
1/2 ts Minced serrano chili
1/2 ts Ground red chili paste
1/2 ts Sweet paprika
1/2 ts Salt
1/2 ts All-purpose flour*
1 tb Water; *mixed into flour
Instructions:
Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil.
Reduce heat and simmer for 4 minutes.
Let cool.
Will keep in refrigerator for 3 days.

http://yumyum.com/printrecipe.htm?ID=5745&yield=4

White Radish Cake With Beansprouts (kanom Pad Tua Ngok)
Serves: 4
Ingredients:
-———— FOR THE CAKE -————
1 Egg
2 tb Light soy sauce
1 ts Dark soy sauce
1/2 ts Sugar
Ground white pepper
1/3 c Fresh beansprouts
- rinsed and drained
3 Spring onions/scallions
- finely chopped
2 Garlic cloves
1 Mooli, white radish (2 lb)
1/2 c Rice flour
2 tb Wheat flour
2 tb Water
-———— TO FINISH -————
3 tb Oil
1/2 Batch radish cakes
- cut into rectangles
- cut into 1” slivers
Instructions:
Trim and peel the radish and cut into small cubes.
Using a food processor or blender, mash the radish as finely as possible.
This will have to be done in 2-3 batches.
Mix the radish thoroughly with the rice and wheat flours and the water.
Turn the mixture into a shallow tin or heatproof dish, about 8inches/20cm square: it should come about 1inch/ 2.
5cm up the sides.
Heat up your steamer (or use your largest saucepan with an upturned bowl in the bottom on which to rest the tin) and steam the cake for about 30 minutes from the time the steamer is hot.
If you are using a thicker dish you will have to steam it for a little longer.
When an inserted knife comes out clean, remove from the heat and allow to cool and dry out completely.
It will set more solidly as it cools.
Cut the cake into rectangles, about 1 x 2 inches ( 2.
5 x 5 cm).
In a frying pan/skillet (preferably non-stick), heat half the oil.
Add the radish cake pieces and, stirring and turning constantly, fry until they are browned on all sides.
Remove from the pan and set aside.
Add the rest of the oil and re-heat.
Add the garlic and fry until golden brown.
Break in the egg, stir to mix and cook for a few seconds until the egg starts to set.
Add the reserved radish cake and mix thoroughly.
Quickly add both soy sauces, the sugar, pepper, beansprouts and spring onions.
Mix quickly and thoroughly.
Turn on to a serving dish.
The remaining radish cake can be fried with other ingredients.
This dish goes well with Prik Nam Som or Sriacha Chili Sauce.

http://yumyum.com/printrecipe.htm?ID=10222&yield=4

Vegetable Sausage (hoy Jaw)
Serves: 4
Ingredients:
1 tb Flour
2 oz Pre-soaked Chinese mushrooms
- coarsely chopped
1/2 c Beansprouts; coarsly chopped
2 tb Light soy sauce
1 ts Sugar
3 lg Beancurd sheets
Oil; for deep-frying
-———— TO GARNISH -————
Lettuce
- coarsely chopped
1/2 c Water chestnuts
- coarsely chopped
2 tb Water
1 ts Coarsely chopped garlic
1 ts Coriander root
- (coarsely chopped)
1 ts Whole black peppercorns
2 tb Oil
2 oz Taro; peeled
- and coarsely chopped
1 Carrot (more if desired)
Mint leaves
Instructions:
Mix the flour and water to form a paste and set aside.
In a mortar pound together the garlic, coriander root and peppercorns to form a paste.
Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly.
Add the flour and water paste and stir to thicken.
Remove from the heat and leave to cool.
Drain the beancurd sheets and spread out on a flat surface.
Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage.
Place the 3 sausages in a steamer and steam for 15 minutes.
Remove and leave to cool.
When ready to serve, deep-fry the sausages until golden brown, drain and slice into 1/4-inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce.
Vatcharin Bhumichitr “Thai Vegetarian Cooking”

http://yumyum.com/printrecipe.htm?ID=17230&yield=1

Pickled Garlic - Grayiem Dong
Serves: 1
Ingredients:
10 Heads Fresh Garlic, Unpeeled
1/2 c White Vinegar
3/4 c Sugar
1 tb Salt
Instructions:
Wash the garlic heads in cool water.
Trim the stem end without cutting into the cloves and set aside.
Combine the vinegar, sugar and salt in a small saucepan and bring to a rolling boil.
Stir and boil for 1 minute.
When the sugar and salt are dissolved, reduce the heat and simmer gently until slightly thickened, about 5minutes.
Remove from the heat and cool to room temperature.
Place the garlic in a jar or crock with a tight fitting lid and pour in the pickling brine to immerse the garlic completely.
Seal tightly and store in a cool, dark place for 2 to 3 weeks before using.
Makes about 1 quart.
Typed by Syd Bigger.

http://forums.egullet.org/index.php?showtopic=73180

The 87-year-old mother of a friend of mine makes these pickles that I’ve never seen before and I was wondering if anyone else had or knew if there is a story behind them. She uses large cucumbers, peels them, then scoops the seeds out of the middle (leaving a ring shape). The secret ingredient is...red-hots candies. The pickles come out bright red, looking and tasting like those pickled apple rings you see at Thanksgiving. The woman lives in Ahoskie, in rural eastern NC. Here’s her recipe, as written:

Red Ring Cucumber Pickles
2 gal. cucumber rings, peeled
2 cups pickling lime
8 1/2 cups cold water
Soak 24 hrs. & drain; wash and soak 3 hrs in cold water. Put in pot and cover with water, with 1 cup vinegar, 1 T alum, 1 oz. red food coloring. Simmer in this for 2 hrs., drain & throw away solution.
Heat the following and pour over cukes:
2 c. vinegar
2 c. water
10 c. sugar
8 cinnamon sticks
20 oz. red hot candy
Let stand over night; drain off & reheat two mornings; put back over cukes, keep covered; 3rd day, reheat together and pack in jars.

They are really quite good...if odd.

What’s pickling lime? I have pickling salt but I suspect that it isn’t the same thing.
Do the pickles turn out red? That would be kinda fun! tongue.gif

edited to add...whoops! reading your post a bit closer I see that they DO turn out red. Dang. Never heard or seen of the like. Hm. A Valentines Day pickle , perhaps?
*

I think pickling lime is a calcium mixture that adds crispness. It falls to the bottom and doesn’t get into the final product.
*

I’ve never seen or heard of these, and my grandmother (from rural Virginia) made lots of different sorts of pickles.

She did use red hot candies to make apple butter. The flavor’s subtle once it’s diluted out by all the apples, and the color’s only a little bit different from the version without the candy, just a slightly warmer brown.

These have been a mainstay at potlucks in my area for years. And I love ‘em! I prefer apple rings, but these are an acceptable substitute.

[Granny is thinking of sliced onions, added or alone...........or the small white pearl onions...granny]

http://forums.egullet.org/index.php?showtopic=64398

Pear Honey

4 medium sized pears, peeled and cored, cut in half.

3 cups sugar.

Place 1/3 of the sugar on the bottom of a pan that is large enough to hold 4 pear halves laying flat, cut side down.

Place the rest of the pears, cut side up, in and around the ones on the bottom.

Pour the remainder of the sugar over the top of the pears.

Cover the pan and place over low heat and cook for 1 hour.

Remove the pan lid and continue cooking over low heat for 1 1/2 hours.

Using a potato masher (the wire type) smush the pears and mix well with a wood spoon (or silicone spoon, just don’t use metal).

Return to the low heat and cook for an additional 45 minutes.

Pour into a quart jar (or two pint jars and seal. Store in the fridge unless you want to process it in a hot water bath for 15 minutes. Then it can be stored at room temperature.

If there is some that won’t fit into the quart jar, use it immediately or within a couple of days.

http://forums.egullet.org/index.php?showtopic=21279

Here’s one that I’ve seen in a couple of church cookbooks... if you have a Bible, then look it up. Actually makes a cake.

A Scriptural Cake

1 cup Judges 5:25
2 cups Jeremiah 6:20
3 1/2 cups First Kings 4:22
2 cups First Samuel 30:12
1 cup Numbers 17:8
6 Isaiah 10:14
1 tablespoon Exodus 16:31
Pinch Leviticus 2:13
2 teaspoons I Corinthians 5:6
Sweets in I Kings 10:2

Mix in order given and follow Solomon’s advice given in Proberbs 23:14.

1 cup Butter - Judges 5:25, He asked water, and she gave him milk; she brought forth butter
2 cups Sugar - Jeremiah 6:20, 20. To what purpose cometh there to me incense from Sheba, and the sweet cane from a far country?
3 1/2 cups Flour - First Kings 4:22, And Solomon’s provision for one day was thirty measures of fine flour
2 cups Raisins - First Samuel 30:12, And they gave him a piece of a cake of figs, and two clusters of raisins
1 cup Almonds - Numbers 17:8, brought forth buds, and bloomed blossoms, and yielded almonds.
6 Eggs - Isaiah 10:14, And my hand hath found as a nest the riches of the people: and as one gathereth eggs that are left
1 tlbs Honey - Exodus 16:31, and the taste of it was like wafers made with honey.
Pinch Salt - Leviticus 2:13, And every oblation of thy meat offering shalt thou season with salt
2 tsp Baking Powder - I Corinthians 5:6, Know ye not that a little leaven leaveneth the whole lump
Spices - I Kings 10:2, And she came to Jerusalem with a very great train, with camels that bare spices,

http://forums.egullet.org/index.php?showtopic=55572

Here is a recipe from a 100 year old West Virginia woman (a friend’s mother-in-law). She usually uses homemade apple butter in between the layers.

Molasses Stack Cake

2 cups molasses
1/2 cup shortening
1 cup sugar
2 eggs
1 tsp. ginger
2 tsp. cinnamon
2 heaping tsp. soda
2 heaping tsp. baking powder
pinch cloves
nuts if desired

Mix together enough flour to make a soft dough. Roll thin. Using a dinner plate, cut in rounds for layers and bake at 350 degrees. Put the layers together with either apple butter or cooked, spiced dried apples. May stack as many layers as desired. May also make into cookies.

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.