Category Archives: Thai Deserts

Thailand…Down on The farm… Snake Gourd,Cassava…

 

Good morning after a week of rain it is now steaming hot…the upside of a tropical climate is everything is lush and green…

Last week I introduced you to a very local Thia potato this week it is one which is more widely grown and well known…Thai potatoes which in Thai are called Man sam Palang but are also known as Cassava, Yuca or Tapioca root. It is widely grown throughout the east and north-east Thailand as cattle food and also for starch and Tapioca flour.

It is a very drought resistant vegetable and there are two main sorts sweet or bitter with a hard brown outer shell and yellow or white flesh. It is the bitter one which contains more of the chemical bound cyanide.The smaller sweet rooted varieties which are used for desserts here in Thailand like the famous Khanom man sam palang where cooking is deemed to be enough to break down the cyanide.

There are a lot of warnings about eating raw roots and how they should be prepared carefully before eating as it can cause death.

Modern thinking is that it is not as dangerous as it was originally thought to be however it is always wise to err on the side of caution.

This root should NOT be eaten raw.

Cooking is said to cause the cells to break down and the cyanide to be broken down which renders it safe to eat.

Thailand is the world’s largest importer of dried Cassava.

Down here on the farm it is grown for animal feed and to make flour. The potato is harvested when it is around 3-4months and the roots 30-45cm, harvested by hand although now some farmers use mechanical means generally the lower part of the stem is raised and the roots pulled from the ground.

It is then cut into approx 15cm pieces and sun-dried for 2 days. As cattle feed, it is high in proteins and contains tannins and is valued as a good source of roughage for cattle food.

The cassava root which is going to be used for next season’s crop is soaked and treated for termites before planting prior to the next wet season.

The remainder of the outer shell from which the flesh is extracted is sometimes used for wood or just burnt as it has no further use. The picture below is the empty root with the flesh extracted.

Other uses for the root  are:

  • To make starch for clothing.
  • To make tapioca, the tapioca beads are balls of Cassava. When fermented it is called garri.
  • Crackers for frying as in a previous post can be made from tapioca flour. Thai pancakes
  • It is used in the making of MSG ..Monosodium glutamate.
  • Boiled as a vegetable it is similar to British potatoes.

Now for a recipe:

 

Khanom man sam palang is a cross between a cake and a dessert and is very popular here in Thailand. It is thick, hearty, smooth and sticky. A steamed tapioca cake.

Ingredients:

  • 2   cups of grated Cassava
  • 6 tbsp of tapioca flour
  • 1 tbsp of mung bean starch
  • 1/2 cup of sugar
  • 1/2 cup of coconut milk
  • 1 cup of shredded coconut.
  • Food colouring

Let’s Cook!

Put all ingredients except salt and shredded coconut in a bowl. Mix well for 5 minutes get your hands in there and work it until the sugar has dissolved.

Add the colour and mix well to combine. Add 1/2 cup of the shredded coconut and salt and mix together. Set to one side.

Put small cups into a steamer and pour some mixture into each cup. Steam for 15 minutes then either stir in the remainder of the shredded coconut or spread over the top of the cake before serving. If you spread it over the top of the cake then it is lovely toasted before spreading it over the cake.

Enjoy!

It was also time to plant some more banana trees as the land has been built up and there are lots of bananas for frying and making Somtam…A Thai salad where banana is used instead of green papaya. These ones are for eating and the trees don’t grow as tall as the other banana trees the bananas are lovely eating ones and a nice sized banana.

Everything in the garden is coming up roses as the saying goes it looks like we will have fruit and vegetables galore.

Some of the fruit and vegetables I am familiar with as you can get them almost everywhere.

Others are very new to me and I am having to do a little research as sometimes there isn’t an English pronunciation for the Thai word.

This one looks quite creepy I was quite expecting to see a snake so I was going along quite gingerly watching where I trod.

Then it was back to the drawing board to find out a little more about this creepy looking gourd…

I was then on the hunt for some baby ones as those big boys are not for cooking…This is what I discovered…A recipe for…

Snake Gourd Riata.

  • 2 cups of natural yoghurt.
  • 2 small snake gourds diced.

The snake gourd has a naturally occurring waxy white surface so rub some salt on the surface before cooking or using to remove.

  • 4-5 green chillies
  • 2tbsp grated fresh coconut
  • 10-15 shallots finely chopped.
  • 1 tsp mustard seeds
  • 2 tsp urad dal powder/paste
  • A handful of coriander leaves chopped
  • Salt to taste
  • Oil as required.

Let’s Cook!

Heat some oil on a medium flame and fry the mustard seeds and urad dal for 20 seconds.

Add green chillies and chopped shallots saute for 2 minutes, add diced snake gourd cook 1-2 minutes and add grated coconut and mix well.

Remove from the heat allow to cool slightly, stir in yoghurt and add salt to taste.

Garnish with coriander and serve.

Here are some more facts about the fascinating Snake gourd.

The snake gourd or Buap nguu, serpent gourd, chichinga or Padwal are some of the other names it is known under.

Native to south-east Asia it is a vine which grows around a tree or trellis and then unfurls its large white frayed flowers. Then fruits which grow straight down towards the ground.

It can grow up to 5 feet in length sometimes a stone is tied to the small gourd to help it grow straight down as it can grow into all sorts of shapes.

Also because of its length, it is used to make the traditional didgeridoo in Australia.

It turns orange when it is fully ripe but this is when it is very bitter so it is usually used in curries and raitas before it ripens fully. When ripened the flesh is sometimes used as a replacement for tomatoes.

The leaves, tendrils and other leafy parts are used as vegetable greens lightly steamed or raw.

It’s strange names and appearance have often caused it to be overlooked for its health benefits. It is proven to be very effective at improving the strength of the body’s immune system, reducing fevers and treating diabetes. Currently there much medical research into other health benefits of the Snake Gourd.

There are so many fruits and vegetables with health benefits which to me is quite amazing…I personally think it should be on the school curriculums and children should be taught about what they are eating and why…maybe that would help curb obesity if kids were more aware. Just my thoughts.

Thank you for reading about my life and discoveries in Thailand I do hope you enjoy it 🙂

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!

Thank you once again for reading this post I hope you all have a creative week  xx

 

Life on The farm… Thai Potatoes, Rice and Banana leaf wrapped desserts…

Thai potatoes which in Thai are called Man sam Farang but are also known as Cassava, Yuca or Tapioca root. It is widely grown throughout the east and north-east Thailand as cattle food and also for starch and Tapioca flour.

SAM_8849

It is a very drought resistant vegetable and there are two main sorts sweet or bitter with a hard brown outer shell and yellow or white flesh. It is the bitter one which contains more of the chemical bound cyanide.

The smaller sweet rooted varieties which are used for desserts here in Thailand like the famous Khanom man sampalang where cooking is deemed to be enough to break down the cyanide.

There are a lot of warnings about eating raw roots and how they should be prepared carefully before eating as it can cause death.

Modern thinking is that it is not as dangerous as it was originally thought to be however it is always wise to err on the side of caution.

This root should NOT be eaten raw.

Cooking is said to cause the cells to break down and the cyanide to be broken down which renders it safe to eat.

Thailand is the world’s largest importer of dried Cassava.

Down here on the farm it is grown for animal feed and to make flour. The potato is harvested when it is around 3-4months and the roots 30-45cm, harvested by hand although now some farmers use mechanical means generally the lower part of the stem is raised and the roots pulled from the ground.

cassava-285033_1920 root

It is then cut into approx 15cm pieces and sun-dried for 2 days. As cattle feed, it is high in proteins and contains tannins and is valued as a good source of roughage for cattle food.

The cassava root which is going to be used for next season’s crop is soaked and treated for termites before planting prior to the next wet season.

The remainder of the outer shell from which the flesh is extracted is sometimes used for wood or just burnt as it has no further use. The picture below is the empty root with the flesh extracted.

SAM_8852

Other uses for the root  are:

To make starch for clothing.

To make tapioca, the tapioca beads are balls of Cassava. When fermented it is called garri.

Crackers for frying as in a previous post can be made from Tapioca flour. Thai pancakes

It is used in the making of MSG ..Monosodium glutamate.

Boiled as a vegetable it is similar to British potatoes.

Now for a recipe:

dessert-1549271_1920 steamed

Khanom man sampalang is a cross between a cake and a dessert and is very popular here in Thailand. It is thick, hearty, smooth and sticky. A steamed tapioca cake.

You will need:

  • 2   cups of grated Cassava
  • 6 tbsp of tapioca flour
  • 1 tbsp of mung bean starch
  • 1/2 cup of sugar
  • 1/2 cup of coconut milk
  • 1 cup of shredded coconut.
  • Food colouring

Let’s Cook!

 

Put all ingredients except salt and shredded coconut in a bowl. Mix well for 5 minutes get your hands in there and work it until the sugar has dissolved.

Add the colour and mix well to combine. Add 1/2 cup of the shredded coconut and salt and mix together. Set to one side.

Put small cups into a steamer and pour some mixture into each cup. Steam for 15 minutes then either stir in the remainder of the shredded coconut or spread over the top of the cake. before serving. If you spread over the top then it is lovely when toasted before spreading over the top of the cake.

Enjoy!

It was also time to plant some more banana trees bananas we also have trees with bananas for frying and making Somtam…A Thai salad where banana is used instead of green papaya. These ones are for eating and the trees don’t grow as tall as the other banana trees the bananas are lovely eating ones and a nice sized banana.

The rice crop is growing well but it is hard work when it is farmed the traditional way …Weeding has to be done as if you don’t then your crop will not be as bountiful but it is backbreaking we also harvest it the old way and not by machine as again you don’t get as much rice…But it is all done with a smile and it is a real community event…

         Harvest time- Rice- rural Thailand

Sticky rice and banana parcels made by Tik’s mum…we couldn’t get a smile out of her still…But? I was allowed to take photos for my blog…These banana leaf-wrapped parcels are hand made and sold almost everywhere…Always check the filling though as it varies somewhat…

25075402_10155396952754865_661740917_o

Everything is ready to make these lovely sticky rice and banana parcels

Bananas cut into halves, uncooked sticky rice ( Khao niao), sugar pot, banana leaves cut into rectangles and bamboo strips to tie the parcels. These are then cooked in hot water for 2 to 2 1/2 hours.

The halved bananas are rolled in the sticky rice..which is uncooked with a little sugar added.

They are then wrapped in the banana leaves and made into a neat little parcel tied together with the bamboo.

The parcels are then stood upright in a pot of hot water and covered with some bamboo and cooked for 2 to 2/12 hours until the rice is cooked.

sticky rice and banana

When ready you have these lovely parcels of sticky rice …These type of sweet snacks are very popular here …

These ones are what we were given yesterday by one of our Thai neighbours…It is one of the things I love about living here as when I go out walking I see chillies, mushrooms, fish or meat drying in the sun…Like these little parcels below the coconut was hand grated from the drupe, the bean curd mixed in a bowl by hand and grandma was sitting in the shade cutting the squares from the banana leaves always a proper family affair…They are then steamed as the ones above were…Such a lovely pace of family life…

The brown you can see through the yellow outer is coconut mixed with tamarind the yellow is a type of bean curd which is slightly chewy…

I do hope that you enjoy my tales of life on the farm and can see how many things are still made and harvested the traditional way…

Until next time stay safe and laugh a lot …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.

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!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

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://carolcooks2.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 creative week ahead xx

 

 

 

 

 

 

 

 

 

 

 

 

Thailand… Travel and Tradition… Handmade Thai pancakes..Khao Gle-at.

Today I will be taking you to the village where many old traditions are still observed and passed down the generations …Much is still hand made using homemade implements and utensils.

Making these pancakes the traditional way is still done in the Thai villages and I am very lucky to be able to witness these traditions which are passed down through the generations. The working of the wooden presses is a sight to behold again these are family heirlooms and passed down.

Also, it is something which all the family participates in and learn how to make, the oldest passes on her knowledge and the young ones start at the bottom and learn but if you look at the smiling faces everyone is enjoying it. There is a real feeling of family and community in the villages…Thais also look down on anyone who does not care for the elderly my daughter in law carries on most alarmingly if she sees an old person begging on the streets…I am sure she puts a hex on their absent families…

coconut mix

If you look closely when the old lady is pounding the flesh from the coconuts the children are working it by jumping up and down at the opposite end it is just like a see-saw and as much fun.

pounding the coconut

These pancakes are made from the flesh of the older coconuts and mixed with palm sugar, sticky rice which is ground into a flour and sesame seeds. There are many variations on this some are mixed with eggs.

Once the mixture is made it is shaped into pancake shapes with a wooden press. See below.

Flattening the pancake mix

Pancakes drying

They are then left to dry for about 3 days and then toasted over the open flames of a Thai BBQ rotated by hand between two wooden fans like paddles to ensure even cooking.

It is fascinating to watch and you can both see and feel the unity when cooking…I am sure that little lad in the final image is wondering when they will be ready to eat…

I have seen these sold on the roadsides and now know how they are made in the homes. It certainly is a family affair as from the youngest to the oldest they all have a part to play.

I hope you enjoyed this little visit into these Thai families homes….It is just one of many which I hope to share with you…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!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

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://carolcooks2.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 creative week ahead xx

I am off to Bangkok for the weekend and I am sure I will try some awesome street food so to get your tastebuds zinging I have reposted an older post …Enjoy

Thai Street Food

via Travel Thailand… Street Food and Markets…

Thank you so much for reading this post If you have any thoughts please add a comment I always respond 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.

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!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

 

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://carolcooks2.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 weekend xx

Elephants Ears?

I was taking part in The Recipe Hunters monthly Challenge and this month’s challenge is the letter E and you can choose your option from a list….Me… I chose Espresso as that was easy I already had the recipes. One intrigued me so I went back to the said list and it was Elephants Ears? Somewhere at the back of my mind, it rang a bell…Ding Dong!

taro-1707892_1920

So I asked my friend Mr Google who laughed at me and as soon as he showed me….The penny dropped…..We had them in Phuket by the Rai in the field near our house and the river that runs alongside had massive ones some of those leaves reached 3 feet long and 2 feet wide and the plants can grow 8 feet tall.

The elephant ears thirst for water is why they are so prolific in soggy areas and they are also popular here not only for landscaping but also near water features they are quite an impressive plant.

… The corms or roots are also to be found on every market stall it’s Taro. Silly me!

taro-1686669_1920

As it is in most other Asian countries, taro is also a popular flavour for ice cream in Thailand. Like with many plain or ugly fruits they make something quite delicious.

Most Thai sweets & puddings do not include wheat flour, which makes these desserts gluten-free and suitable for those who are gluten-intolerant.

The typical list of ingredients is simply rice or tapioca flour, water, coconut milk and eggs cooked with the taro and or pumpkin the multitude of resulting variations is just amazing.

Ingredients:

  • 115gm taro root, cut into 1” pieces
  • 115gm pumpkin cut into 1” pieces
  • 1 1/2 cup thick coconut cream ( see note below)
  • 3 Tbsp palm sugar.

Let’s Cook!

Add taro and pumpkin to the coconut cream and palm sugar, then bring to boil. Reduce to low heat and cook for approximately 10 minutes, until tender.

Pour into small ramekins or one large dish and when set cut into squares. Sometimes this dessert is also cooked in small pumpkins, either way, it is very nice.

pumpkin custard

N.B. Coconut Cream:

For recipes requiring coconut cream, do not shake the can of COCONUT MILK before opening; spoon out the thick cream on top. On hot days, refrigerate the can so that the cream will harden and can be easily separated from the lighter milk.

This is a very easy dessert to make and when it is ready to eat just close your eyes, and pretend you are in the lush tropics of Thailand while spooning a smooth cool coconut dessert into your mouth… Heaven on earth.

N.B…Although all parts of the plant can be eaten including the leaves…which are edible, BUT they (and all parts of the plant) contain needle-like crystals of calcium oxalate which are a skin irritant, so they must be cooked and prepared correctly first…

Saying that they are used a lot in Indian cookery as wraps or the greens or stems are sauteed.

Thank you for reading this post on the interesting Elephants Ears…

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!

Thank you once again for reading this post I hope you all have a creative week  xx

 

 

 

 

 

 

 

 

 

Down on The farm… Thai Potatoes…

Thai potatoes which in Thai are called Man sam Palang but are also known as Cassava, Yuca or Tapioca root. It is widely grown throughout the east and north-east Thailand as cattle food and also for starch and Tapioca flour.

SAM_8849

It is a very drought resistant vegetable and there are two main sorts sweet or bitter with a hard brown outer shell and yellow or white flesh. It is the bitter one which contains more of the chemical bound cyanide.

The smaller sweet rooted varieties which are used for desserts here in Thailand like the famous Khanom man sampalang where cooking is deemed to be enough to break down the cyanide.

There are a lot of warnings about eating raw roots and how they should be prepared carefully before eating as it can cause death.

Modern thinking is that it is not as dangerous as it was originally thought to be however it is always wise to err on the side of caution.

This root should NOT be eaten raw.

Cooking is said to cause the cells to break down and the cyanide to be broken down which renders it safe to eat.

Thailand is the world’s largest importer of dried Cassava.

Down here on the farm it is grown for animal feed and to make flour. The potato is harvested when it is around 3-4months and the roots 30-45cm, harvested by hand although now some farmers use mechanical means generally the lower part of the stem is raised and the roots pulled from the ground.

cassava-285033_1920 root

It is then cut into approx 15cm pieces and sun-dried for 2 days. As cattle feed, it is high in proteins and contains tannins and is valued as a good source of roughage for cattle food.

The cassava root which is going to be used for next season’s crop is soaked and treated for termites before planting prior to the next wet season.

The remainder of the outer shell from which the flesh is extracted is sometimes used for wood or just burnt as it has no further use. The picture below is the empty root with the flesh extracted.

SAM_8852

Other uses for the root  are:

To make starch for clothing.

To make tapioca, the tapioca beads are balls of Cassava. When fermented it is called garri.

Crackers for frying as in a previous post can be made from Tapioca flour. Thai pancakes

It is used in the making of MSG ..Monosodium glutamate.

Boiled as a vegetable it is similar to British potatoes.

Now for a recipe:

dessert-1549271_1920 steamed

Khanom man sampalang is a cross between a cake and a dessert and is very popular here in Thailand. It is thick, hearty, smooth and sticky. A steamed tapioca cake.

You will need:

2   cups of grated Cassava

6 tbsp of tapioca flour

1 tbsp of mung bean starch

1/2 cup of sugar

1/2 cup of coconut milk

1 cup of shredded coconut.

Food colouring

Let’s Cook!

 

Put all ingredients except salt and shredded coconut in a bowl. Mix well for 5 minutes get your hands in there and work it until the sugar has dissolved.

Add the colour and mix well to combine. Add 1/2 cup of the shredded coconut and salt and mix together. Set to one side.

Put small cups into a steamer and pour some mixture into each cup. Steam for 15 minutes then either stir in the remainder of the shredded coconut or spread over the top of the cake. before serving. If you spread over the top then it is lovely toasted before spreading over the top of the cake.

Enjoy!

It was also time to plant some more banana trees as the land has been built up and there are lots of bananas for frying and making Somtam…A Thai salad where banana is used instead of green papaya. These ones are for eating and the trees don’t grow as tall as the other banana trees the bananas are lovely eating ones and a nice sized banana. The rice has just been planted also and it is fingers crossed that this last downpour didn’t wash all the rice away…Time will tell.

I hope that you enjoyed this trip down on the farm. Some more posts on life in rural Thailand can be found on my Niume posts.

I do hope that you enjoy my tales of life on the farm. This week’s post was going to be about our new baby turkeys which we went to collect on Saturday. Unfortunately, there was very high winds and very heavy torrential rains during this last week and the chicks got too cold and died. I was so sad as we were looking forward to getting them and settling them into their new home. The plus side was we got to see the baby calves one which had only just been born which will be our next acquisition. He was so very cute and beautiful.

 

Until next time stay safe and laugh a lot …