This week in my kitchen…Week 16…Carbonara, KFC Chicken strips, Thai Larb Moo…

I missed last week in my kitchen…Did you notice?… It is school holidays here and I have been sidetracked by my grandchildren, their friends etc…Which didn’t give me much time to cook …Now the last of my visitors have gone home I am just left with my two grandkiddies who are very good eaters but have been more demanding in their wants regarding food…

Although today I put my foot down and said come on play fair I have made all your favourite foods so tonight you are getting one of my dishes …A first for this dish and there was some screwing up of noses but Nannie insisted they at least try it…Grandad was no better…I sort of left out one of the main ingredients when I was pushed as to what was in the dish…They actually all loved it and had seconds…Even after me fessing up and telling them what was really in it…The recipe will be revealed next week it is one of my recipes for mine and Sally’s cook from scratch column about vitamins…

So without further ado, I will tell you what I have been cooking for the kiddie winks…

Carbonara...Always a kids favourite and no cream…

spaghetti carbonara

  • 130 g spaghetti
  • 2 large eggs
  • 1/ 2 clove garlic crushed
  • 2 egg yolks
  • 150 g of pancetta
  • 40g parmesan cheese
  • Freshly cracked black pepper

I have seen so many versions of Carbonara and tasted a few as well..some were to die for and some quite frankly I felt like killing the chef!

I was watching Masterchef  “The Professionals” a while ago and one of the quickfire tests they were given was to make a Carbonara in 15 mins. What an eye-opener and these were chefs so it’s no wonder that some of us do not know the proper way to make  Carbonara and folks that included ME!

Not any longer I set to and made one the right way…NO CREAM…..The outcome was everyone loved it!

BONUS: I had egg whites to make a Lemon/Lime Meringue Pie.

A good traditional Carbonara does not need cream just eggs and a little of the pasta cooking water.

It is a very quick meal and served with a lovely salad and a glass of vino…Perfecto!

To serve two people for the main meal.

Put the eggs and egg yolks into a bowl, finely grate in 40 gm of Parmesan, season with pepper, then mix well with a fork and put to one side.

Take your piece of Pancetta and cut any hard skin off….. put the skin to one side and chop the meat.

Cook the spaghetti in a large pan of boiling salted water until al dente..remove the pan from the heat.

Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil., then place over medium-high heat.

Peel a clove of garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up…..If you use ham instead of Pancetta then cook very lightly as ham already cooked so really you are just warming it through.

Pick out and discard the garlic from the pan…I leave mine in the pan…I also sometimes add chilli or a few sliced mushrooms…

Drain the pasta reserving some of the cooking liquid and add the spaghetti to the pan. Toss well over the heat so it really soaks up all that lovely flavour, remove the pan from the heat.

Make sure you remove the pan from the heat as if the pan is too hot then the eggs WILL scramble.

Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.

Serve with a grating of Parmesan, an extra twist of pepper and a little chopped flat leaf Parsley.

Enjoy!

The kids also love what they call KFC chicken...As you know I cook from scratch, therefore, make my own …

homemade KFC Chicken

I either cut a chicken breast into slices or use chicken tenders, then dip in an egg wash and coat with homemade breadcrumbs…I then cook in batches in hot oil until cooked and golden brown then serve with sticky rice and freshly chopped vegetables normally cucumber and cabbage.

The kids also love Thai Larb which can be made with minced chicken or pork…Lily always helps make this as she can cut the salad and stir in the spices etc I just cook the meat for her…This one of her favourite dishes…She would eat it every other day if she had her way…But she eats lots of raw vegetables with it which is good…

Ingredients: Serves 2/ 3 people.

  • 200 gm Pork or chicken mince.
  • 3 shallots finely sliced.
  • 2 spring onions finely sliced green tops as well.
  • A handful of fresh Mint, pick the leaves from the stem and tear the leaves into large pieces( mine is a big handful)  I love mint.
  • A handful of fresh coriander chopped.
  • A few Thai Basil leaves for the decoration.
  • I Lime.  use half to a whole lime juice depending on personal taste.
  • Dried chillies..dry roasted in a pan and grind in pestle and mortar.
  • 1 large tbsp toasted rice. ( recipe below)
  • 1-2tbsp Fish Sauce.

Let’s Cook!

Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.

Stir until cooked, remove the pan from the heat.

Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.

SAM_7585

Stir in the mint and coriander, shallots and spring onions, stir well but carefully. Add fish sauce and half of the lime juice. Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish. Garnish with Thai Basil leaves.

larb Moo

Serve with sticky rice and lettuce or cabbage leaves and extra lime and chillies if required…

NB: To make dried rice mix, take a thick bottomed pan put it on a medium to low heat, cover bottom with uncooked sticky rice( if you don’t have) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

N.B. Glutinous rice is gluten-free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.

You can store the rice in a small container and it will keep for 6-8 weeks…

Thank you for reading this post I hope you have enjoyed the recipes…xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

19 thoughts on “This week in my kitchen…Week 16…Carbonara, KFC Chicken strips, Thai Larb Moo…

    1. CarolCooks2 Post author

      Thank you, Robbie…Easter is not celebrated here at all …No eggs or nought…One of the times of the year I miss but hey ho you can’t have evrything in life 🙂 xx

      Like

      Reply
  1. Mary Smith

    I saw that Masterchef programme! I do a similar KFC dish but I put the chicken (bone-in thighs or quarters) in buttermilk overnight before coating with a mixture of breadcrumbs and parmesan and cooking in the oven.

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      That sounds tasty, Mary we prefer meat cooked on the bone but for the kids they like theirs cooked in strips sometimes I add a little parmesan or some spice but generally they like them just plain 🙂

      Liked by 1 person

      Reply
  2. cookingwithauntjuju.com

    All three recipes look delicious and I have made two of them. The Thai Larb is new for me but I love all the ingredients, except the cilantro. I am one of those people who don’t like it – I will just use parsley like I always do. I hear you about trying to satisfy “taste buds” especially kids 🙂

    Like

    Reply

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