Here we are again…I hope you all have had a productive week and are still safe and well…Time to tell you what has made me laugh, cry or cringe this week…time to tell you what I have been cooking…of course…
No dead man’s fingers, geckos and snakes this week just rain and lots of it…the low season aka rainy season has set in…yesterday was the first day of continuous rain a steady downpour although the tropical storms are fierce and spectacular they come and go with half an hour…
However, I did come across a rum called... Dead Man’s Fingers which is a blend of Rum and spices created at the Rum & Crab Shack in St. Ives, Cornwall. Inspired by local flavours such as Saffron cake, spiced fruit, and the Shack’s own Pedro Ximinez ice cream. Enjoy it mixed or neat, either way, this is not your usual rum…This is Cornish Soul.
Dead man’s fingers are also found in Blue crabs…they are the gills of a blue crab. They have a greyish, shriveled appearance, which some people think makes them look like the fingers of a corpse.
Contrary to what some people believe, they are not toxic or harmful in any way. They just don’t look or taste good.
Thai Crab Cakes or a delicious crab curry although messy to eat is finger lickin so good!
Today it is Thai Crab Curry…
Thai crab curry is a wonderful thing and has to be eaten with your hands which will smell of curry for a while afterwards but leave you with a feeling of satisfaction which is amazing.
- 1 Large crab ( 2.5-3lbs)
- 1 1/2 cups spring onions and coriander chopped
- 2tbsp garlic rough chopped
- 1 egg beaten
- 1tbsp roasted chilli in oil(prik pao)
- 1/2 cup of milk or coconut milk
- 1/4 tsp Thai pepper powder
- 1tbsp Waugh’s curry powder
- 2tbsp Oyster sauce
- 3tbsp oil
- 3/4 cup of water.
Wash and clean crab, remove the shell and internal organs. Chop into large pieces.
In a small bowl mix milk, egg and chilli paste. Set aside.
Heat oil over medium heat add the garlic and cook for 1-2 minutes.
Add crab and stir then add curry powder. Stir well and add water. Cook for 5 minutes. Pour in egg and Oyster sauce stirring until the egg mixture is cooked then cook 6-8 mins or until crab is cooked.
Add spring onions and coriander stir well and add Thai chilli oil. Sprinkle with Thai pepper powder.
Transfer crab to a serving dish and serve with steamed rice.
Enjoy! But don’t forget the finger bowls..x
I often wish I had taken more photos when my kids were growing up…There was the time when our pet python escaped it was even on the local news..where did we find him well one time as he escaped twice he was found curled up in my sons millennium falcon ..a star wars space ship for those who don’t know… the second time he was in our bed closer to my hubby than he liked….he has never got up so quick and I captured none of it…This video is a tad sweeter as it is a child’s outdoor play area and no snakes for those of you who have an aversion to them…
It’s time again for Sally @Smorgasbord Blog and her brilliant new series Project 101 Resilience this week it is Vitamin D… a vitamin which is very important for our health…Sally will tell you why and how if you are deficient in Vitamin D… how easy it is to rectify.
If you missed Part 1 of Vitamin D there is a link at the bottom of part 2…
Finally, It was on the 4th of July…Independence Day In America…back in 1831 “America (My Country ‘Tis of Thee)” was 1st sung in Boston…For my family and loyal readers who live in the US…this is for you…xxx
God Bless America!
That’s all for Saturday Snippets this week…Stay safe and be well…Wash your hands and please wear a mask when out in public and practice social distancing…I believe we haven’t seen the end of this virus yet and that there is more to come…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.
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 once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx