Welcome to this week’s travel and traditions where I am taking you down on the farm where everything is still done how it was many years ago no mod cons just hard, back breaking work…
Everything in the garden is coming up roses as the saying goes it looks like we will have fruit and vegetables galore.
Some of the fruit and vegetables I am familiar with as you can get them almost everywhere.
Others are very new to me and I am having to do a little research as sometimes there isn’t an English pronunciation for the Thai word.
This one looks quite creepy I think and I was quite expecting to see a snake so I go along quite gingerly watching where I tread.
Snake Gourd Riata.
2 cups of natural yoghurt.
2 small snake gourds diced.
The snake gourd has a naturally occurring waxy white surface so rub some salt on the surface before cooking or using to remove.
4-5 green chillies
2tbsp grated fresh coconut
10-15 shallots finely chopped.
1 tsp mustard seeds
2 tsp urad dal powder/paste
A handful of coriander leaves chopped
Salt to taste
Oil as required.
Heat some oil on a medium flame and fry the mustard seeds and urad dal for 20 seconds.
Add green chillies and chopped shallots saute for 2 minutes, add diced snake gourd cook 1-2 minutes and add grated coconut and mix well.
Remove from the heat allow to cool slightly, stir in yoghurt and add salt to taste.
Garnish with coriander and serve. What is raita served with? Cool, creamy raita is vegetarian and gluten-free. It is an excellent foil to the searing heat of Indian recipes and spicy foods in general.
Here…Thais choose young fruits for cooking use. The flesh of young fruit is extremely crunchy and attractive, good for soups and stir fry. Cook the leafy tendril shoots and leaves as greens. It would be unusual for Thais to make raita but as I make Indian curries for me it is ideal…
Here are some more facts about the fascinating Snake gourd.
The snake gourd or Buap nguu, serpent gourd, chichinga or Padwal are some of the other names it is known under.
Native to south-east Asia it is a vine which grows around a tree or trellis and then unfurls its large white frayed flowers. Then fruits which grow straight down towards the ground.
Can grow up to 5 feet in length sometimes a stone is tied to the small gourd to help it grow straight down as it can grow into all sorts of shapes.
Also because of its length, it is used to make the traditional didgeridoo in Australia.
It turns orange when it is fully ripe but this is when it is very bitter so it is usually used in curries and raitas before it ripens fully. When ripened the flesh is sometimes used as a replacement for tomatoes.
The leaves, tendrils and other leafy parts are used as vegetable greens lightly steamed or raw.
It’s strange names and appearance have often caused it to be overlooked for its health benefits. It is proven to be very effective at improving the strength of the body’s immune system, reducing fevers and treating diabetes. Currently there much medical research into other health benefits of the Snake Gourd.
Update on the farm: The rice is growing nicely as we have had plenty of rain it does mean though that a few holes have appeared as we have a stream running through the land and when we get torrential rain the water gets quite high and can overflow ..Water also finds weak spots and comes up causing holes sometimes quite big but of course they have to be filled in so there is always plenty to do in the rainy season…
It also means that the nets can be cast and fishing is good when the rain comes and there are also plenty of frogs they are everywhere …When I went to the market not only were they being sold fresh but there were lots of BBQ frogs for sale…
I hope you have enjoyed your trip down on the farm…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 are now regular columns on my blog this year. It is important that we are mindful of the world we live in…These honeybees dining on forget me knots say it all to me…
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
Carol is a contributor to the Phuket Island Writers Anthology:
Connect to Carol
Thank you once again for reading this post I hope you all have a creative week ahead xx