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
Category Archives: Authentic Thai Recipes
Thai Meatballs and Dipping Sauce…With Thai Mixed Vegetables ผัดผักรวม Pad Pak Ruam.
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.
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/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://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
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 :
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…
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.
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.
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…
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
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
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 …
Healthy Food which may help to reduce your blood pressure and recipes…
This is an updated post from last year which I thought deserved another airing as this is a very important subject and something which affects very many people and also something which we could help control by eating sensibly and the right foods really can make a difference…We only have one body and need to take charge and give it all the help we can… This post contains health information from Sally and recipes from Moi with some additional chat from Moi as those who know me well know that I just love to talk and my fingers are an extension of my mouth… lol… I hope you enjoy this post and take away some positives…
via Healthy foods which may help reduce your blood pressure.
Retired? No one told me! 