Category Archives: Authentic Thai Recipes

Smorgasbord Blog Magazine – The Food and Cookery Column – Carol cooks Stir Fries

Thank you, Sally, for hosting me once again… Nearly time for all the Christmas recipes…I love this time of year just wish it was a little colder(sort of)…lol…It adds to the atmosphere of Christmas…Hugs x

Smorgasbord Blog Magazine

Hello and welcome wasn’t it fun last Wednesday at Sally’s Halloween party? I hope you all enjoyed our post on Onions and Garlic it certainly kept the vampires away and didn’t our Sally look absolutely amazing?

The week before Halloween I posted on how to make perfect Fried rice and it seemed from the comments to be a popular post…I also discovered that many of you love stir fries and dishes which can be made quickly and are just as easy to make for one as for 6 people. A boon when you are working or have writing deadlines to meet and know that you do need to eat but don’t want to spend hours in the kitchen but want a tasty meal…

Most Thai meals are stir fried…Thais don’t have ovens like we do and many just cook on one ring or an open fire so one wok and…

View original post 1,906 more words

Thai Meatballs and Dipping Sauce…With Thai Mixed Vegetables ผัดผักรวม Pad Pak Ruam.

Made from scratch Thai meatballs

Meatballs …Wherever you go here in Thailand you can be sure you will find meat or fish balls…The processed ones I steer clear of as I do any processed balls or sausages like Hot Dogs and the like.

These meatballs are made with meat and herbs no nasties just made from scratch…I am giving you the recipe for two different ones the Red Curry Rice Balls being my favourite…

Thai Meat Balls:

Ingredients:

  • 450 gm of ground pork or chicken.
  • 4 Spring (green) onions
  • 2/3 cloves of garlic
  • 2 tsp of lemongrass  very finely chopped
  • 1 tbsp of mint, chopped
  • 2 tbsp of coriander, chopped
  • 3 tbsp of fish sauce
  • 50 gms of caster sugar to balance the flavours
  • Salt and Pepper
  • 1 tbsp of oil for cooking.

Let’s Cook!

Heat the sugar and fish sauce in a pan until the sugar has dissolved and the mix starts to thicken remove from the heat and allow to cool down a little.

Stir in the pork/chicken and the other ingredients mix thoroughly I use my hands it is far better than a spoon…

With damp hands roll into small balls the mixture makes 15-20 …

N.B At this stage whenever I make meatballs, burgers or sausages I make a small extra patty to cook and to test for seasoning. Adjust as required.

Chill the balls until you are ready to cook them they can also be frozen at this stage.

Heat the oil and cook the meatballs in batches turning until evenly browned and cooked through.

Serve hot with a dipping sauce as a starter or snack or serve with noodle or rice and a mixed vegetable stir-fry ผัดผักรวม Pad Pak Ruam.

Before I came to Thailand I was absolutely the worst at making any stir-fry and they were the worst…Learning how to cook the Thai way has been a revolution for me and taught me so much about cooking and tasting…Stir fries are not as easy as they look…This lady does the best videos and shows you plain and simply how to do it to perfection. Like she does I often just stir fry some veggies and eat with rice…It is also a lovely dish to eat with these Thai meatballs.

Thai Dipping Sauce:

Ingredients:

  • 1 tsp of chopped coriander
  • 3 spring (green ) onions finely chopped
  • 1 tsp of freshly grated ginger
  • 1/2 garlic cloves finely chopped
  • 2 tbsp of lime juice
  • 2 tbsp of light soy sauce
  • 1 tsp of sesame oil
  • 1 tbsp of honey.

Combine all the ingredients and whisk together…Taste and adjust seasoning if required.

My next recipe for spicy Rice balls can be made just with rice or with the addition of some ground Pork or chicken…I like both equally and eaten with a cabbage leaf and some ginger and lime they are sublime a beautiful taste of Thailand.

Red Curry Rice Balls.

Spicy Pork Balls (5)

Ingredients:

500 gms of cooked rice

1-2 tbsp of red curry paste

3 tbsp fish sauce

1 tsp sugar

100 gm of fresh coconut

2 eggs

Let’s Cook!

Mix all the ingredients together and with damp hands form into 5cm balls.

Heat some oil in a pan until hot but not smoking and cook the rice balls( in batches)until golden brown 10-20 minutes.

Serve with lime wedges, sliced or diced fresh ginger, fresh herbs( coriander, mint, basil), Fresh chillies and cabbage leaves.

To eat put the ball in the cabbage leaf and add your accompaniments as desired and lots of lime, fold the cabbage leaf around the ball and eat… One of my all time favourites…

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!

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://blondieaka.wordpress.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 week 🙂 xx

 

 

 

 

 

 

 

 

 

Thai Chicken Noodle Soup

Noodle-soup-Thai-chicken

There is nothing like a bowl of Thai Chicken noodle soup…With stalls on every market and street corner, it is one of Thailand’s iconic dishes… Sometimes served with a spicy dish or by itself and it can be a lovely flavoured chicken dish with no spice or it can be a fiery as you like…

The choice of noodles is yours and the spices and other condiments are served on the side to add as little or as much as you like …

Not sure which noodle are which then here is a previous post on the noodles and what they are :

rice-noodles

https://blondieaka.wordpress.com/2018/07/25/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-thai-noodles/

Made with tender slices of chicken or with chicken on the bone. the choice is yours..I prefer chicken on the bone as it is more flavourful and would be how it is mainly served here on the street stalls but the choice is yours…

Starting with the stock recipe which you can freeze and use as required…Freeze in maybe 2 cupfuls in a zip loc bag and lay flat it takes up less room in your freezer and thaws out much quicker…It also enables you to make one bowl or a bigger portion…

Chicken Stock:

Makes about 6 cups

  • 2 lb chicken bones, remove any big chunks of fat  and skin
  • 3 L water
  • 5 cloves garlic, smashed
  • 4-inch section daikon, peeled, or use 1 onion instead (or use both like I did)
  • 2-3 cilantro roots, or about 8 stems
  • ¼ tsp white peppercorns, crushed just until broken
  • 2 stalks of lemongrass, top half only, cut into chunks (optional, only if you’ve got some handy) When I use lemongrass I just chop the tops and freeze ..The tops add a fresh flavour but are not as strong and as perfect for the stock as we don’t want a strong lemongrass flavour.

Cooks Tip: When peeling daikon, peel a few layers off until the colour turns from bright, opaque white to a bit darker, more translucent white. I find the outer layer of the daikon a bit bitter. 

Let’s Cook!

Add the bones to a big pot and cover with the water. Bring to a simmer over high heat, then once bubbling, reduce the heat to maintain a very gentle simmer. Simmer bones for about 45 -50 mins.

Skim off scum, foam and fat that has floated to the top. It is easier to do this if you haven’t added your aromatics but add them after…

Add all the remaining ingredients then simmer for about another hour.

Remove all the bones and aromatics with a wire skimmer or strain the stock through a colander. The stock is now ready to use or to freeze once cooled down.

Cooks Tip:  There is often a lot of meat left on chicken bones, so if you want, you can pull off the meat from the bones after removing them from the stock, and you can use it in soups, chilli, stir-fries, fried rice…anything!

The meat will be bland so make sure you add it to something that will have a lot of flavourful sauce added to it or it is perfect in a rice soup for a child.

We are now ready to make this lovely Chicken Noodle soup…

chicken noodle soup

Ingredients:

  • 1 litre of your prepared chicken Stock
  • Soy sauce
  • Fish Sauce
  • Sugar(optional)
  • Head of garlic chopped for fried garlic
  • 1-2 Chicken breast or legs…I normally allow 1 per person plus a couple extra sometimes the men or Aston want two.
  • 250 gm of rice noodles or noodles of your choice soaked at room temperature until just softened as they will continue to cook when added to your soup.
  • Thai chicken ball (optional) I don’t eat these but they will always be an option on a street stall and most Thais do eat them…
  • 1 cup of bean sprouts ( optional)
  • Bok choy or spinach ( optional)
  • Garnishes: Fried garlic, chopped green onions, dried chilli, chilli oil, sliced bitter gourd, fresh herbs. preserved cabbage ( Tang chai)

Let’s cook!

Bring your stock to a slow simmer and add your chicken poach slowly in the stock, when tender then remove the chicken and allow to cool down then if using chicken breast shred it now and put in a bowl and set to one side.

While the chicken is poaching cook your chopped head of garlic in some oil until nicely golden and crispy remove from the oil and set to one side the oil can now be used for the soup or to use as a chilli oil.

We can now assemble our soup and it really is now made to your taste and choice…

Add your noodles and chicken to your bowl with Bok choy, bean sprouts or chicken balls if using…

Pour over your hot stock and now to garnish. If I am using shredded chicken I will toss in some soy sauce with a dash of fish sauce and add to the top of the bowl and then add fried garlic and my other garnishes as required.

chicken noodle soup

You can see in this picture that I have added Thai basil and sliced bitter gourd my dried chilli and chilli oil I have stirred into my stock and added soy and fish as per my taste.

This picture shows the chicken balls as my Thai daughter-in-law’s taste.

Thai chicken noodle-2402571_1280

It may sound complicated but it truly isn’t once you have made your stock, you can make that in bulk and freeze you only have to poach your chicken and then use the garnishes of your choice…

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 that I cook with have 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!

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://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

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

Thank you for reading I hope you enjoy the soup …Or maybe you have already tried it…Do you love it?? Please let me know in comments xxx

Next week I will be showing you how I make Pork stock both the chicken and the pork stock are widely used in Thai Cuisine. xx

 

Retired No One Told Me!… Weekly Roundup…Green Chicken, Smoked Watermelon and little known Thai Fruits

Weekly roundup 11 Aug

Welcome to my weekly roundup of posts by now you should know the drill comfy chair, favourite drink, relax and prepare to have a great read…

lady relaxing kindle-1867751_1280

The first post of the week was Green chicken a really lovely stir fry with coriander, mint, spinach and green chillies and the result is awesome with some lovely flatbread and an Indian pickle it is really lovely…

Green-chicken-spinach

https://blondieaka.wordpress.com/2018/08/06/spicy-chicken-with-spinach/

Next, it was the really good news that after a week of no biscuits( and ) I still haven’t had one or any haribos I lost 4 LB…Week 2 and I am still keeping my food diary it is certainly keeping me focussed and that little chart of Sally’s and the shopping list has really focussed me …If you haven’t already check out the links and you will find some great sensible advice.

https://blondieaka.wordpress.com/2018/08/07/healthy-eatingno-more-dietseat-yourself-slim-2/

I then read a post from fellow blogger John Reiber and it was about roasted watermelon a fascinating post and I would definitely try it not saying I would like it but who knows …Have you heard of this dish? Have you tried it???

It would certainly mess with your taste buds…

https://blondieaka.wordpress.com/2018/08/08/a-smoked-watermelon-roast-incredibly-creative-cooking-recipe-disguised-chinese-desserts-too/

Wednesday already and time for part two of my cookery column over at Sally’s …Last week I gave you the sauce mixes and spices so this week I gave you the recipes …

chicken satay

This is one of my favourite Thai starters nice and fresh…

https://smorgasbordinvitation.wordpress.com/2018/08/08/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-family-favourites-and-spices-in-action-part-two/

Thursday and my blog hopping continued I was over at Esme’s Salon for my monthly post on the Culinary Alphabet and this week it was the letter G…Obviously, there was garlic, ginger and galangal to see what else I had for you then pop over and have a read.

cauliflower cheese

https://esmesalon.com/the-culinary-alphabet-this-month-it-is-the-letter-g/

It then was time to get a bit more serious and you have or do suffer from anaemia then you will know what I mean …Sally always offers good sound advice on how we can use our diets to help build up our immune system to keep us healthy.

smorgasbord Health Column

https://smorgasbordinvitation.wordpress.com/2018/08/07/smorgasbord-health-column-the-cardiovascular-system-and-the-components-of-blood-anaemia/

Lastly, it was Fruity Friday where I showcased some unusual Thai Fruits like the Matum Fruit, Thai cherries which look very much like cherry tomatoes but not in taste also the Mangosteen Fruit which I think you may find outside of Thailand and the Gac Fruit also some lovely recipes… I do hope you will enjoy learning about some of the fruits I  enjoy here in Thailand.

thai cherries 1

https://blondieaka.wordpress.com/2018/08/10/fruity-friday-thai-fruits/

Well that’s it that concludes my weekly roundup …Until next time thank you for reading.

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

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

Thank you  for reading this weekly roundup I do hope you enjoyed it until next time stay safe, laugh a lot and enjoy your weekend  xxx

Retired No One Told Me!..Weekly Roundup… It’s all about the Flavour…

Welcome to my weekly roundup …you know the procedure by now..comfy chair, a drink relax and enjoy!

lady relaxing kindle-1867751_1280

My first post week was one which bought back memories of a lovely holiday in Malta and their lovely National dish of rabbit stew which in turn made me remember my granddad and my uncle Ken…Both of who worked on the land and taught me much when growing up…The rabbits were mostly poached(shhh) and his ferret definitely not a pet but that is life and how it is…The rabbit stew, however, my mum and Nan used to make..I loved it!

Enjoy recipes and I think I will be making my first octopus dish as Jovina’s recipe sounds and looks glorious…

https://blondieaka.wordpress.com/2018/07/29/cooking-the-mediterranean-island-countries/

Then it was my regular Tuesday No more Diets …Healthy Eating… I started keeping a food diary as I had decided no more biscuits with my morning cuppa…Day 6 and No biscuits I sent Lily home with the biscuits so as to avoid temptation…How did all this come about? I read the lovely Sally’s post and perused the chart she provided and was shocked that those two biscuits could have such an impact so I duly weighed myself and started my food diary…

The plan??? Keep the diary and weigh myself every Monday( no hopping on and off the scales)…Well…Today is Sunday and the lure of the scales just too much…4LBS… OFF!

 

You two are so dumped from my diet…

I will also be truthful and did dump the Haribos only little packets of jellies but nearly every night… 2 things and 4 LB in 6 days…

Thank you, Sally, for getting me refocused …Hugs! xxx

https://blondieaka.wordpress.com/2018/07/31/healthy-eatingno-more-dietseat-yourself-slim/

Wednesday is the day I can indulge my passion for cooking courtesy of Sally and this week it was my favourite recipes …The recipes I make the most instead of buying them…

Healthier, it saves me money…A no-brainer really and it takes less time to make them than it takes to get in the car, negotiate the traffic, find a car parking space and then queue at the till and you still have to drive home…

https://blondieaka.wordpress.com/2018/08/01/smorgasbord-blog-magazine-the-cookery-and-food-column-with-carol-taylor-fajita-spice-tahini-peanut-butter-hummus/

Following on from Fruity Friday and the red Bananas I discovered along with some things I didn’t know …That all red bananas are not naturally red…The ones on the bunch are but not the pretty looking red bananas in a dessert…They are red because they are cooked in Lime water?? A trip to the local market with my daughter in law and we found the red paste…Spoiler Alert!

Small cooking bananas

Today I will be cooking the green bananas and turning them into a red dessert and all will be revealed on Friday…..

https://blondieaka.wordpress.com/2018/08/02/what-is-lime-water-nam-pboon-sai/

It was then the turn of one of my archived posts about the tradition of charcoal making down on the farm which the lovely Sally once again showcased for me …Such a generous lady is our Sal xxx

charcoal-pit

The tradition of making charcoal here in rural Thailand.

https://smorgasbordinvitation.wordpress.com/2018/08/02/smorgasbord-posts-from-your-archives-travel-thailand-down-on-the-farm-making-charcoal-by-carol-taylor/

Date time…I should be so lucky as sung by Kylie… Stuffed with blue cheese they are a wonderous thing or wrapped in bacon… I love those beautiful patterned Tagines, don’t you???Fruity Friday Dates (1)

https://blondieaka.wordpress.com/2018/08/03/fruity-friday-dates/

Lastly …Are you still with me??? Do you need to take five, top up your cuppa ???

Lastly, I took you on a journey through the 5 tastes of  Thai cuisine the ingredients which make up those tastes of Spicy, Sour, Sweet, Salty and Bitter…

fresh cut limes-1239267_1280

How you don’t get a starter, main course and then a dessert here… Even in a restaurant that serves western food Thais don’t get the concept of individual courses as their food is about the whole meal and how the flavours compliment each other how if you have a hot curry you will get a mild but tasty soup and stir-fry…

Which is why a Thai recipe is a guide as chillies vary in heat, fish sauce can vary by brand, depending on the time of year the taste of limes vary which takes me back to what I always say to you TASTE and TASTE again build your flavours to suit your palate and then you may be able to say I can cook Thai Food …

It has taken me 10 years and I am still learning…

https://blondieaka.wordpress.com/2018/08/04/thai-cooking-sweet-sour-spicy-salty-and-bitter/

I hope you have enjoyed this roundup if you have please share or pin to your favourite board or media…Thank you xxx

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

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

Thank you so much for reading this I hope you have a lovely weekend …xxx

 

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – #Thai #Noodles

This week it is oodles of Noodles….Want a cure for a hangover it’s all here 🙂 xxx

Smorgasbord Blog Magazine

Last week I explored rice which is one of the staples in Thai cooking this week it is noodles which are also very much in the forefront of Thai Cuisine… Again noodles are sold everywhere both dried and fresh…

There are many types and thicknesses of noodles here made from wheat flour, mung bean, rice and or egg.

Egg noodlesmade with buck wheat and egg which gives them that yellow colour are generally used in soups or stir fries with chicken and herbs.

Quick to make it is a favourite in this house of hubby as he prefers food less spicy than me and the kids like it as it is mild flavoured but tasty and filling.

Glass Noodles as the name suggests look just like glass …made from mung beans they require no cooking just a quick soak in hot water to soften them before adding them to…

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Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor – Thai Curry Pastes and #recipes

Authentic recipes for Thai Curry Pastes made from scratch 🙂 I hope you enjoy these recipes to make your own curry pastes …

Smorgasbord Blog Magazine

I hope you enjoy making these curry pastes All these recipes are authentic Thai recipes and very easy to make, most ingredients are available at most major stores or Asian shops around the world.

Thai Curry Pastes made from scratch.

Before we start Thai food is all about the TASTE those important flavours of sweet, sour, hot and salty so my advice always taste and taste again, start with less and taste you can always add you cannot take away.

I am lucky in that I can buy these pastes ready made from the local markets but I know only too well from when I lived in the UK that the ones I could buy were not quite the same and obviously have preservatives in them also Coconut milk always check that it is 100% as they are not always and will split when you cook your curry.

Once you…

View original post 1,802 more words