Saturday Morning trip to the Market …Not this Saturday morning or until further notice although as it is a food market it is still open…I passed it yesterday as we were travelling to Makro for our monthly shop and it was heaving… no social distancing that I could see so my plan to avoid this market stays firmly in place…
I was, however, lucky to find purple carrots and purple sweet potatoes so I am one happy bunny…my lemongrass is still happily drying in the sun just one more day methinks.
I also purchased some buckwheat flour and some flour to make Patongko which are lovely fried doughnut bites of delight which I eat with golden syrup. Taste Teaser…Recipe to follow next week…
What is Buckwheat? Despite the name, buckwheat is not related to wheat and does not contain gluten. Raw buckwheat contains 71.5% carbs, while cooked buckwheat groats contain about 20% carbs. Buckwheat is very nutritious, containing both protein and fibre. It also has more minerals and antioxidants than most grains. It is also gluten-free.
Next time I make cookies or pancakes or anything which I don’t need it to rise then I am going to use the buckwheat flour or half and a half all-purpose flour depending on the recipe…
This week we have had a roast, a Thai green curry, lasagne, a good old fashioned stew with pearl barley, a shepherds pie and tonight it is toad in the hole…me I don’t eat lasagne or shepherds pie or even a roast very often so I often just cook myself Thai food…This particular stir fry is one of my favourites but boy is it hot…
This lovely spicy squid stir fry is not for the faint-hearted even I find it a tad hot but I eat it anyway…
But if you like a bit of heat, then this is just the curry for you. Just by looking at the image, you can see how hot it is…
This recipe is for two people but it is quite easy to double up the ingredients, it is also very quick to cook so prepare all your ingredients first and then in as much time as it takes to cook your rice you will have a beautiful curry.
- 200 gm squid cleaned and cut into rectangles I normally score mine with a sharp knife( it just makes them look prettier).
- 1 shallot sliced
- 2 cloves of garlic crushed and chopped
- 1 tbsp Thai red curry paste
- 1 tomato cut into 8
- A handful of pea eggplants( optional)
- Sm piece of fresh ginger finely cut into slivers or cubes
- Black pepper
- Half tbsp of coconut oil
- 200 ml coconut milk
- 1/2 to 1 tbsp fish sauce.
- Sm bunch of Thai basil
Heat the oil in a wok until it is very hot and add garlic, shallots and curry paste, stir fry for 30 seconds.
Add tomatoes, ginger and pea eggplants if used and stir-fry for 1 minute.
Add squid and pepper and stir-fry for a further 1 minute.
Add coconut milk and fish sauce stir well and cook on low heat for 2 minutes, stir in Thai basil.
Serve with steamed rice and……. Enjoy!
What are pea eggplants? As the name suggests they look just like peas…Don’t they?
But that is where the similarity ends…an exciting heirloom of exotic old Siam they are round, green and the size of peas with fruit hanging in clusters of 10-15 fruit. They have a wonderful, strong, rich eggplant taste, perfect for stir-frying, relish, pickles, soups and curries.
Pea eggplants are thin-skinned and contain numerous flat, round, brown seeds and can taste slightly more bitter than Thai apple eggplant which is used in Thai Green Curry. If you really want to achieve an authentic Thai taste especially when making curries, don’t try cooking without it!
I love it! Not so the rest of the family they pick them out…Another love it or hate it food…
However, this little berry is packed with potassium just watch out though when they’re cooked because they can explode in your mouth, like a little heat bomb, if you’re not careful…
That’s all for today…we are now on a nightly curfew and an alcohol ban until the end of April…But bless the little man from the corner shop he popped round this morning to ask if we wanted him to drop some beer round and how many cases… were the men relieved ..Yes, they were as after a long hot day they love their cold beer…
Wishing all who celebrate Easter or Passover a joyous one but stay safe and well…
Thank you for reading this post I hope you have enjoyed it and the recipes xxx
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.
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!
Thank you again for reading enjoy your weekend and stay safe and healthy xxx