Category Archives: Saturday Morning Market

Saturday Morning Market…Day Lily, Water Chestnuts, Bamboo and Lotus Seeds…

I love Saturdays as the small traders come with their produce from their little bit of land this is where I find the unusual fruits or vegetables which are not raised commercially but just local grown like they have been for centuries…I am also pleased to see how many of the stalls now are ditching the plastic and using banana leaves to wrap foods like the lovely flower pods pictured..as the preparations are in swing for the annual fair and big market it means that the smaller market on the left-hand side is no longer there they have taken residence along one of side soi’s(streets),,,

Saturday Morning Market 7th March

Lively and bustling the markets here sell everything from meat, fish, fruit, vegetables, curry pastes, rice, clothing, garden pots and knives you name it it is sold here…

Do you ever have a hankering for certain food and then it is right in front of you sometimes in the most unexpected places? Strange world… When your thoughts take you unexpectedly to what you were looking for.

Usually available in speciality groceries or supermarkets, freshwater chestnuts should be washed thoroughly and peeled with a sharp knife, especially if to be eaten raw. At this point, adding a few drops of lime juice keeps them from turning brown when steamed or sautéed.

The water chestnut is however not a nut at all, but an aquatic vegetable that grows in marshes, underwater, and in the mud. I have always connected water chestnuts to Chinese cookery however here in Thailand they are more often used in desserts using coconut milk and often dyed a pretty pink…

Water chestnuts are an excellent source of nutrients and antioxidants, making them a good addition to a healthful diet.

Some evidence suggests that consuming water chestnuts could help reduce free radicals in the body and lower blood pressure, among other benefits.

Water chestnuts are quite versatile —  use them in many types of cooking or eat them raw.

Once peeled, they’ll only remain fresh in water that’s changed daily for two to three days.

Chinese Chicken with Water Chestnuts.

Water chestnuts

Ingredients

  • ½ lb of chicken breasts or pork finely sliced.
  • 1 tbsp dry sherry
  • 3 tbsp soy sauce
  • 1 tsp of cornflour or arrowroot
  • 3 tbsp sesame oil
  • 2/3 cloves of garlic crushed
  • 2 tbsp of spring onions
  • 1 tbsp fresh ginger grated or julienned
  • 2 cups of water chestnuts peeled and sliced ( tinned are fine) and can be found in most Asian sections of supermarkets.
  • 1 cup of bamboo sliced (optional) or bean sprouts.

N.B.…I have started using arrowroot instead of cornflour it is tasteless and gives a glossy sauce and where corn flour has a slight taste and cloudy appearance arrowroot is glossy and clear. It is a great thickener and can easily replace cornflour.

Arrowroot powder is fast gaining in popularity in the western world as people are looking for substitutes and alternatives to cornstarch either because they have corn allergies/sensitivities or they want to avoid anything GMO and laden with pesticides.

Let’s Cook!

Mix the sherry, soy sauce and arrowroot together, and set to one side.

Heat the oil in a pan and add chicken /pork and stir fry for 2 minutes add garlic, spring onions, ginger and bamboo and stir fry for a further 3 minutes or until meat is cooked.

Add water chestnuts and stir fry I minute then add the arrowroot mix and stir fry for another minute or two until the juice thickens slightly add beans sprouts if using.

I always add my bean sprouts if used at the very end as I like mine crisp and just cooked.

Serve immediately with steamed rice or noodles…

 

Enjoy!

I love snake beans and eat them regularly I particularly love the red variety…Thais eat many types of flower buds and this red-coloured spinach is lovely in a stir fry,,,

The cream-coloured flower buds are called Daylily ดอกไม้จีน usually used in soups and very popular with Thais and often used in herbal medicine and healing but also used in stir-fries we stir-fried ours with the Ceylon Spinach and it was very nice. The Ceylon spinach had a sort of beetroot taste. It is also used in natural medicine here and is believed to have many healing properties…

Lotus Seeds are a popular snack here...our first introduction was when we visited local wetlands here and the man who was steering the boat picked some for us to try…They are a pretty regular sight on the street markets here…

 

The picture shows Aston holding one… to eat you just hook the seeds out with your fingers and munch away…Sometimes you will find the seeds sold in bags for convenience…The seeds are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Protein, Thiamin, Magnesium, Phosphorus and Potassium, and a very good source of Manganese.

This is what I love here there are so many lovely little snacks which are healthy natural nibbles.

Bamboo…(Mai Pai)…is grown everywhere here and is one of the most versatile plants I know…We have all seen those pictures of a cute Panda eating bamboo, haven’t we…?…

There are nearly forty different species of bamboo growing in Thailand and with its wide variety of use, this plant could be considered the most important Thai plant. With bamboo being so common that we can see it everywhere, we take it for granted and tend to forget how much we rely on it daily, not only in the villages but in the cities as well.

bamboo-1028699_640

Bamboo is one of the most iconic plants, with some species growing over thirty metres in height, while other species have culms(The stalk or stem of grain and grasses including the bamboo, jointed and usually hollow). that can hold more weight than steel! That is why you can see bamboo stems used in construction work all over the country. Thai workers rely on its strength to build houses, apartment buildings, hotels, shopping malls and more.

Bamboo shoots are also very nice to eat…Bamboo shoots (no mai) are used as the main ingredient in a variety of traditional Thai dishes, they can be cooked, pickled, and eaten raw. Bamboo shoots have a high amount of vitamins A, B1, B2 and C.

See the little shoot peeking its head above the ground this is what we look for and when peeled they look like the second image…Always available year-round on the markets, it is a very healthy vegetable which is a staple of the Thai diet…Lovely in a red curry…

Bamboo is also the fastest-growing plant in the world, the record holder is a bamboo that was measured to grow 121 cm in 24 hours! …It really is an all-around wonder plant…

Although many of the plants look like a tree it actually belongs to the group of woody perennial evergreen plants in the true grass family Poaceae. Who would have thunk…xxx

That’s all for this week’s Saturday Market…

Thank you for reading this post I hope you have enjoyed this post and  have a fabulous weekend xx

Saturday Morning Market…Mandarin Oranges and Rosella…Jam and Relish…

I love Saturdays as the small traders come with their produce from their little bit of land this is where I find the unusual the fruits or vegetables which are not raised commercially but just local grown like they have been for centuries…I am also pleased to see how many of the stalls now are ditching the plastic and using banana leaves to wrap foods…

Lively and bustling the markets here sell everything from meat, fish, fruit, vegetables, curry pastes, rice, clothing, garden pots and knives you name it it is sold here…On a Saturday I will share with you what I have found…

This week there were lots of mandarins in all shapes and sizes but the kids love the small juicy ones, dragon fruit is plentiful as were the mushrooms today some of which have already found their way into a carbonara for the kiddies…I have noticed that certain veggies were a lot smaller I think the lack of rain is hindering their normally prolific growth. Tomatoes are all lovely red just right for a base for chilli, curry or spag bol…There are also still lots of Dragon fruit a very pretty fruit which is not a favourite of mine but lovely in a smoothie…I think I have so many choices that I am getting picky…

Often though the fresh fruit and vegetable sections are bargains especially when there is a glut of produce or it’s the end of the season…The best time to buy as many veggies and fruits can be pickled, frozen, or made into pesto…You could double quantities and freeze a portion or two…vegetable stir-fries are lovely and a good way to use ods of veggies or just as a lovely side dish…

Fruit is plentiful here I would say all year round…Fruit and vegetables can be used in smoothies it will all help to boost your vitamin intake …, especially with all the bugs around due to a drop in temperatures.

Here are some ideas about what you can add to a smoothie…

tropical sunshine in a glass header

https://carolcooks2.com/2017/03/20/tropical-sunshine-in-a-glass-take-5/

Rosella Fruit.

When I first saw this beautiful fruit I had only ever seen them dried before not fresh…it was something new to try… I just love it when I come across something I have not used or seen before…I get so excited.

Rosella grows easily here as it loves a tropical climate it is also a very pretty plant the species grown here in Thailand have broader leaves and pink rather than cream flowers and the leaves are used more than the fruits.

In Australia, it is still thought by many to be an exotic plant but has been mentioned in early Australian history and known by many as “Bush Tucker”

Also known by the more recognisable name of Hibiscus it is rich in Vitamin C and when made into a tea plus it is promoted as a cure for colds if taken regularly.

Very nice sugar syrup can also be made for use in cocktails…Just saying!

The first time I made this jam …I only made a small amount as I was not familiar with the fresh fruit or the taste…but what a revelation it was beautiful…
Ingredients:

rosella flowers

  • 500 gm Rosella fruit, seedpod separated from the Calyx and Bracts ( cut into small pieces)
  • Approx 2 cups Sugar depending on the exact weight of the fruit.
  • Approx 2-3 cups Water

Firstly I soaked the fruits in cold water for about 20 minutes so as to not only clean them but remove any insects as these flowers can be susceptible to little bugs.

It was then a case of removing the seed pod from the inside of the fruit…Covering the seed pods with water and cooking them for about 20 minutes.
The seed pods contain naturally produced pectin…I simmered these for about 20 minutes and then removed the pods and disposed of them aka compost binned them. Remember to keep the cooking water.

I weighed the flowers before cooking them and then I measured exactly half their weight of sugar.

rosella fruit in pan
The Rosella flowers were then added to the cooking water in which the seed pods were cooked and the fruits cooked until they were softened and the liquid starts to turn syrupy which took about 10 minutes I then added the sugar and cooked the fruit until it softened and turned jam-like…

Remove from the heat and put in sterilised jars…

The key to this recipe is to weigh the fruit and do the exact amount of sugar and water.
This makes a very nice fruit preserve and one which I make again and again every year.

N.B. I  now cut the fruit into smaller pieces rather than leave them whole.

Now you all know me well and know I can’t resist thinking would it be like if I added some ginger and chilli…very nice as it happens…

Rosella Relish

rosella-fruit-relish

Ingredients.

  • 250 gm Rosella fruit
  • 60 ml of sugar
  • 2cm piece fresh ginger grated finely
  • 2 red shallots chopped finely
  • 5 ml red chilli powder/flakes
  • 10 ml apple cider vinegar
  • 375 ml of water
  • A pinch of salt

Let’s Cook!

Remove the red portions/calyces & discard the seed pods
Wash & place in a pan along with water, shallots, ginger, sugar, salt and chilli flakes
Bring to a soft rolling boil and cook until the liquid is greatly reduced. This takes approx 25-30 mins.
When the chutney is almost done, add the vinegar and stir well.
Remove the pan from the heat and allow to cool slightly and put in a sterilised glass container.

Lovely as a relish with cold/ hot meats or in a burger… with brie and freshly made bread, it is very nice.

That’s all for this week’s Saturday Market…

Thank you for reading this post I hope you have enjoyed it and the recipes enjoy your weekend  xxx

Saturday Morning…In my kitchen…Mangoes…

Hello from my kitchen here in Thailand…There will be no Saturday morning trips to the market for a little while yet as the lockdown is still in place as is the curfew although an hour has been shaved off of that…

Up early this morning even though there was no trip to the market…I have a big box of mangoes which need to be used…My Thai family dropped mangoes and bananas off the other morning…The bananas are still green so not urgent at the moment…Six lovely big hands of bananas fresh from the banana tree…They are so caring and think of us ..bless them…I am trying to think of how I can repay them when all this is over…

smart

smart

My neighbours were happy to receive them although as they gave me mangoes the other day… their tree is in full fruit I knew they wouldn’t appreciate the gift of more mangoes…Their mangoes are the giant mangoes…some of which weigh a kilo…

Back to my mangoes… some have been used to make mango smoothies all round every morning…some I have made puree and it is now drying in the sun and will make lovely dried mango rolls…So easy to do just puree a mango or two, then spread it very thinly on a tray and let the sun do its thing when it has set and dried… cut and roll..Enjoy!

dried mango

A lovely healthy little snack…

The mango jam is now made and boy was it hot in the kitchen this morning…But the jam is now in jars…The remainder of the mangoes…Yes, there are more…

But first the recipe for Mango Jam…

  • 8 ripe mangoes
  • 2 organic limes/lemons
  • 2 kaffir lime leaves, torn (optional)
  • 3 cups of raw sugar.

Peel and chop the mangoes I also added 3 of the mango pits as they were a little stringy to cut put in a heavy-based saucepan.

Wash and squeeze the lime juice into the pot and throw in the lime skin.

Add the sugar then slowly bring to a soft rolling simmer and simmer until the jam reaches 220 degrees…About 50/60 mins.

Remove the mango pits if used plus the limes plus lime leaves.

Mangoes have hardly any pectin which is one reason why I use lime or lemon is fine. It is more of a preserve than a very sticky jam but we prefer that anyway. The lime plus the Kaffir lime leaves add another dimension I think it cuts through the sweetness.

You could also add a green apple to the mango as they are high in pectin.

smart

Mmmm we all agreed it was lovely on the homemade bread…This is the bread recipe I always make however I replaced a cup of the white flour with a cup of buckwheat flour.

smart

The addition of the buckwheat flour gave the bread a better texture for sandwiches not quite as soft ….everyone commented that it was nicer and lovely toasted…I also added a little more salt the second time.

 

Mango curry is on the menu although as my son put it…there is no meat…No it is a mango curry…Heathen!…

Ingredients:

  • 3 semi-ripe mangoes…my mangoes are ripe so I picked the least ripe but they were fine.
  • 1/2 tsp Turmeric powder
  • 1/2.1 tsp Red chilli powder
  • 1/2 tsp Coriander powder
  • 1/4 tsp Cumin powder
  • 1 tbsp grated palm sugar…if you can’t get palm sugar normal sugar will do but use slightly less.
  • Salt to taste

For the seasoning:

  • 1 tbsp Oil(I used ghee)
  • 1/4 tsp Mustard seeds
  • 1/2-1 tsp Cumin seeds
  • a pinch of Fenugreek seeds ( I used fennel)
  • 4-6 Curry leaves
  • 2-3 cloves of Garlic, crushed or finely sliced
  • 1-2 green chillies, slit and deseeded
  • 1 medium-sized Onion, sliced thinly

Let’s Cook!

Peel and cut up the mangoes some recipes recommend leaving on the skin and that’s fine I prefer not to…

To the mango add chilli powder, turmeric powder, coriander powder, cumin powder and salt. Mix well and let it marinate for 10 minutes.

Heat oil/ ghee in a pan on medium heat. Add mustard seeds, cumin seeds, fenugreek (fennel)seeds to it and when it sputters, add the green chillies and curry leaves followed by garlic and sliced onions. Fry until the onions are soft and translucent.

Add the marinated mangoes and mix well. Then add about a cup of water and cook the mangoes with lid covered on a low heat for approx 5 minutes it will depend on the ripeness of your fruit so may take a few minutes longer.

Add the palm sugar and cook until it thickens about 5/10 mins.

Coorg Mango curry

Serve hot with bread or rice…

N.B I fried some curry leaves for the top as a garnish…I do love my curry leaves… if you like fruity curries you will love this…

Aston has put in an order for mangoes with coconut sticky rice and the remainder will be smoothies for the next few days…The kitchen is now shut though…I am mangoed out…

mango sticky coconut rice Thai dessert

Next week the bananas will be ready and I am assuming more mangoes will also be ready…

That’s all for this week from me please stay safe and think of others we are all in this together…x

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 will be more on this on my blog this year

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!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

 

Saturday Morning trip to the Market…Not for a few more weeks…

Saturday Morning trip to the MarketNot this Saturday morning or until further notice although as it is a food market it is still open…This market is a daily one so maybe I will try it midweek and see if it is less busy I normally go on a Saturday as there are more stalls but the no social distancing worries me…although there have been no new reported cases for 14 days now so fingers crossed,  for now my plan to avoid this market stays firmly in place…

We have been given more watermelon…It is so lovely of my neighbours but I don’t have the heart to say please no more…Watermelon overload…

Originating in Africa watermelons are pretty much available worldwide, prized not only for its water content in many countries it is also used medicinally and records show used as far back as the Egyptians.

Packed with vitamin C it is like the tomato packed with Lycopene which is a powerful antioxidant.

For me…I really am not a fan of watermelon I don’t mind it in this smoothie with other fruits and vegetables.

I used a large chunk of  Pineapple, Watermelon, yellow melon and dragon fruit. A slice of tomato, a slice of beetroot, a piece of carrot and a little crushed ice.

I have learnt a trick by watching how the stalls make a smoothie and I have a drink container that I use as a measure…Fill it with my fruit and or vegetables and then blitz and it is the perfect glassful which is great if you are just making it for one.

Then into the liquidiser and a blitz for a minute or two, add some crushed ice and blitz again…voila a lovely smoothie.

I know many of you are coffee lovers and maybe it is colder where you live at the moment …Just for you, this is a recipe my daughter gave me…I  love it …  not a coffee drinker…I am an Oolong tea girl…

However, I love coffee and walnut cake( my ) mum makes the best one of those, Martini Espresso and this smoothie…

foodiesfeed-com_oatmeal-chia-banana-walnuts1

This is a recipe that my daughter gave me along with a packet of Chia seeds as I can’t always get them here. Bananas we have in spades as they grow in abundance here so my freezer always has plenty of frozen bananas ready to make a smoothie.

  • 1 frozen Banana… I have used a freshly sliced banana.
  • 1 cup of coconut milk.
  • 2 tbsp oats.
  • 1tbsp peanut butter or you can use halved walnuts as in the picture.
  • A shot of espresso or two…
  • 1 cup of crushed ice
  • 1tsp of cinnamon, nutmeg, chia seeds and honey.

Put all ingredients in your blender and blitz away.

Pour into a glass and enjoy!

Today is also National Homemade Animal Cracker Day...I kid you not…

Animal crackers originated in Britain in 1889, when P.T. Barnum toured with his circus. British manufacturers called them animal biscuits, biscuits being the British word for cookie. The cookies were exported to the U.S. When American manufacturers made their own versions, they changed the word biscuit to cracker instead of cookie possibly because crackers have less sugar than cookies/biscuits.

 

Lily’s version of animal crackers…

iced biscuits 1

Ingredients:

• 140 gm of butter
• 100 gm of soft brown sugar
• 3 tbsp golden syrup
• 1/2 tsp vanilla essence
• 350 gm flour
• 1 tsp baking soda
• 1 egg beaten

Let’s Cook

Melt the butter, sugar and syrup and then let it cool for 10 minutes.

Sieve the flour, baking soda and pour in the melted butter plus the egg. Stir to combine.

Wrap in cling film and chill for at least 10 minutes

When chilled roll out to 5 mm thick and cut out shapes. Put on a baking tray lined with parchment and bake at 200C for about 12 minutes until golden turning the tray halfway through cooking.

Turn out onto a wire tray to cool down.

When cold enough to ice…Have fun…Lily wanted pink and white with sugar strands so everything was pink…lol
The icing apart from the first one when I showed her how to flood the biscuits she did herself…

This particular biscuit recipe is nice and the biscuits are quite soft in the middle but firm on the outside when cooked…easy for kids to cut out… it is a little crumbly and soft when not cooked but manageable…Well, Lily managed so I am sure anyone else can.

When the kiddies have made theirs #animalcrackersday

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

Saturday Morning trip to the Market…Not for a few weeks…

Saturday Morning trip to the MarketNot 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…

Saturday Morning Market 11th April (1)

 

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…

Patongko thai fried bread

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.

Ingredients:

  • 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

Ok…Let’s Cook!

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?

Pea egg plants

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

Enjoy your weekend and stay safe and healthy xxx

 

 

Saturday Morning Market…Not for a few weeks…

Saturday Morning MarketNot this Saturday morning or until further notice although as it is a food market it is still open…

Saturday Morning Market 4th April

I am torn between supporting the local community and the small farmers however my survival instinct has kicked in and I do not want to take a chance, not just with my health but my families health.

I have also been very, very lucky as my Thai family arrived at the crack of dawn the other morning masked up and left us sacks of rice, boxes and bags of fresh vegetables, fruit, herbs plus meat and fresh honey all fresh from the farm…How wonderful was that… it made me cry they are so loving, caring and thoughtful …Beautiful souls…

Much more than we could possibly eat/freeze which meant  I  could share with my neighbours… the remainder I am madly cooking and searching for recipes for lemongrass and eggplants…

Today is also National Carrot Day…

Carrots…The national carrot day was founded fairly recently in 2003 to be exact…Its aim to encourage people to eat carrots and promote the health benefits of eating carrots.

I love carrots but my new favourite carrot is the purple carrot…it looks vibrant on the plate and makes sure I eat my purples…

My Pineapple and Carrot Cake...tried and tested.

This is a really lovely moist cake and we all liked the addition of the pineapple and for Easter. You could also add some of those little carrot icing shapes you can buy but it is so hot here that the icing melts within minutes as you can see………

pineapple and carrot-cake

Ingredients:

• 2 and 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 and 1/2 tsp ground cinnamon
• 1/2 tsp EACH ground cloves, ground ginger, + ground nutmeg
• 1 cup of coconut oil
• 1 and 1/4 cup packed light or dark brown sugar
•  4 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 3 large carrots, grated (about 2 cups)
• 1 cup (8 ounces) crushed pineapple, drained
• 1 cup chopped walnuts

Cream Cheese Frosting

• 8 ounces full-fat block cream cheese, softened to room temperature
• 1/2 cup butter, softened to room temperature
• 3 cups icing sugar, plus an extra 1/4 cup if needed
• 1 tsp pure vanilla extract
• 1/8 tsp salt

Let’s Cook!

Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use my glass dish.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.

Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined.

Fold in the grated carrots, pineapple, and walnuts.

Spread batter into the prepared pan. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours.

The cake is done when a toothpick inserted in the centre comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminium foil.

Remove the cake from the oven and set on a wire rack. Allow the cake to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up it’s so hot here nothing cools down properly unless you put it in the fridge.

Make the frosting:

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese and butter together on high speed until smooth and creamy.

Add the icing sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

If you want the frosting a little thicker, add the extra 1/4 cup of icing sugar (I added it).

Spread the frosting on the cooled cake.

Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.

Cover leftover cake tightly and store in the refrigerator for 5 days although that was immaterial here it just disappears…lol

Eggplants something I have kilos of...I have shared as many as I can so we are eating eggplants raw and cooked with everything it was with spicy liver the other night and also with the stirfried pork I cook with grapow instead of beans I have been using eggplants…

  • 100 gm Pork loin thinly sliced
  • 6-8 Thai eggplants quartered.
  • 2-4 cloves of garlic
  • 1-5 Thai chillies
  • Krapow …A big bunch of Thai sweet basil  Leaves picked and as you can see from the photo I use quite a lot.
  • 1 tbsp Oyster sauce
  • 1 tbsp soy sauce
  • 1/2 tsp black soy.
  • A splash of cooking oil…I use Coconut oil.
  • A good shake of seasoning..not sure if you would get the one I use here but if not just a little pork/chicken seasoning salt.

Peel garlic and cut chillies finely at this point I put in a pestle and mortar as it brings out the flavour. If you don’t eat your food very hot like us then just cut chillies and garlic finely.

Add a splash of oil to a hot wok and add chillies and garlic cook stirring for 1 minute being careful the garlic doesn’t burn.

Add the eggplants and cook for 1-2 mins then add pork and stirfry until pork cook about 3-4 mins.

Add all sauces and stir cooking for 1 minute. Add a little hot water if the sauce is too strong.

Lastly, stir in your herbs and allow to wilt slightly serve with rice and a fried egg if liked.

I have tried this with the herb grapow and Thai basil but any basil would suffice.

Enjoy!

You can also make a very nice, spicy dip called Jeow Mak Kheua which is eaten with sticky rice and or fresh vegetables a very popular eggplant dip here in Issan(Northern ) Thailand.

The Thai Eggplant…

smart

Eaten both cooked and raw here …Eggplant is a high-fibre, low-calorie food that is rich in nutrients and comes with many potential health benefits. From reducing the risk of heart disease to helping with blood sugar control and weight loss, eggplants are a simple and delicious addition to any healthy diet.

The Thai eggplant is about 1.5 inches in diameter and looks pretty similar to a golf ball with a stem. The colour can be medium green, pale green, or white with green stripes. What makes it unique is the crunchy texture and mild flavour. That’s why it can be enjoyed raw without removing the skin.

Surprisingly while the eggplant is eaten as a vegetable here it is, in fact, a fruit it also belongs to the Nightshade family.

That’s all for today…

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