Tag Archives: Authentic Thai Food

CarolCooks2…Week One… Join me in my kitchen…

Welcome to my new series… Week One …In my kitchen… where you will get an insight into what I have been cooking this week…Plus a bit of chat and trivia it would be boring otherwise…

It has been a bit slow this week as we all know the week after Christmas and the New Year just eases itself in with a whisper…Or comes in with a bang…and no I haven’t blown up my new oven…

The last of our guests went home today so peace and quiet reigns…It has been hectic but lovely so hubby is out in the garden sweeping up the leaves although a stinker of a tropical storm is expected the first New Year storm of this magnitude for 68 years we are not in the direct path although we may still experience high winds I haven’t had the heart to tell him his sweeping may be in vain…

My son has gone back to the UK and has probably just about landed…When he returns he goes back with his suitcase packed with goodies…Fresh herbs ones which he can’t get in the UK…a blow your head off  Thai Curry paste for his brother and bottles of cooking sauces again which he cannot get there and coconut milk because believe it or not he cannot get 100% Coconut milk…The max % is about 60% of brands the ones we buy here are 100%…

When he told me this I was appalled but as he said it is cheaper for manufacturers to add guar gum and the like … for example coconut extract (56 per cent), water, stabiliser (E466), emulsifier (E435), antioxidant (citric acid). E466 is another name for carboxymethyl cellulose. E435 is another name for polysorbate 60. 

Mine here 100% Coconut Milk…

 

100% coconut milk carton cover

Kitchen Tip:  Try to find a brand which only contains coconut milk and water and if you can’t and use one of the other brands be careful not to let the liquid boil as it will separate. 

I also made him some Indian spice mixes to take with him…

Chettinad Masala Powder:

Ingredients:

  • 16 dried red chillies
  • 4 tsp of black pepper
  • 3 tbsp cumin seeds
  • 3 tbsp dried unsweetened coconut
  • 4 tbsp coriander seeds
  • 2 bay leaves
  • 4-star anise
  • 8 cloves
  • 4 x 1 inch sticks of cinnamon
  • 4 tbsp fennel seeds
  • 20 fresh/dried curry leaves

Dry roast all the ingredients you may have to do this in a couple of batches depending on your pan but be careful not to burn the spices.

Transfer to a plate or dish and allow to cool down before grinding to a powder.

Masala chettinad spice powder

Store in an airtight container. This recipe makes enough for 3/4 curries.

The original recipe I found on Madraasi @ a Tamilian Tales and is now my go-to Indian curry spice mix and one we all love…

Get the full chicken curry recipe here…

The second Indian spice I made for him to take back was a Garam Masala Powder.

Ingredients:

  • 3 tbsp Coriander seeds
  • 3 tbsp cumin seeds
  • 6 whole cloves
  • 10 green cardamom pods
  • 2 large bay leaves
  • 4 dried red chillies
  • 2-inch piece of cinnamon
  • 1 large piece of mace
  • 2 1/2 tsp ground black pepper
  • 2 tbsp of fennel seeds

Roast each spice in a non-stick pan until warm and fragrant. Cool completely then grind the spices to a fine powder this will keep in an airtight container for about 3 months and then the spices will start to lose their flavour.

Use as per your recipe.

I always grind my own spices as it is so easy to do they are fresh and much cheaper than buying those small pots or packages with of course additives.

It also makes a lovely present with a handwritten recipe everyone likes to receive a homemade gift …I love to send them x

I came across this recipe for Gluten Free Banana Pancakes when I was reading blogs this morning and as I have a glut of bananas I thought I have most of the ingredients although I did a little tweak here and there and they were very nice even hubby liked them…Thank you, Bailey, from bites by bai they were lovely.

Maple Walnut Banana Pancakes…

Ingredients:

  • 1 ripe banana
  • 3/4 of a cup of rolled oats
  • 2 large organic eggs
  • 1 tsp of baking soda
  • 1 tsp of maple syrup
  • Chopped banana, blueberries, walnuts and maple syrup to serve.

Put the banana, oats, eggs, baking soda and maple syrup in the blender and blitz until smooth and well combined.

Heat your pan and add some mix cook for about 2 mins each side I did find they cooked quite quickly so watch you don’t burn them…

banana maple syrup pancakes

Serve with sliced banana, blueberries or fruit of your choice, walnuts and maple syrup…They were actually very yummy…

I didn’t have gluten-free oats so mine were not gluten-free but still healthy and I had no maple syrup extract so substituted maple syrup, the walnuts I caramelised and I didn’t have blueberries…and I cooked mine in grass-fed butter… I will make them again and next time will add blueberries as they will add that touch of tartness…

Last night we had Grapow moo with morning-glory which is a lovely Thai vegetable stir-fried with garlic and chillies.

grapow moo cooking adding herbs

Get the recipe here

Morning Glory…One of my favourite vegetable stir fries…

Thai vegetable morning glory

Stir-fried Morning Glory or Pad Pak Boon Fai Daeng is also known as water spinach…It is a very popular vegetable dish in Thailand and one I have for breakfast/brunch quite often with rice.
This is a very quick dish to cook once you have all your ingredients prepared..5 mins at the most.
Ingredients:

  • 1 bunch of Morning Glory
  • 4-6 cloves of garlic
  • 3 or more Thai Chillies
  • 2 tbsp of Oyster Sauce
  • 1 tbsp of Thai Fish Sauce
  • 1 tbsp of fermented soybean paste or oil with soya beans
  • 1 tsp sugar
  • 1/2 to 1 tbsp of oil
  • 1/4 cup fresh veg or pork stock


Let’s Cook!
Wash and cut your morning-glory into 4-6 inch pieces.
Bash the chillies and garlic in a pestle and mortar
Heat the oil in a pan until very hot.
Add the garlic and chillies and stir-fry ( stirring) for 15-20 seconds be careful not to let garlic burn.
Add morning-glory and all other ingredients except for the vegetable stock.
Stir-fry for 40 seconds and add vegetable stock and stir-fry for another 10 seconds.
Serve with steamed rice.
Enjoy!

On my trip to the market the other morning I came across some lovely pigs trotters I haven’t cooked them for years they used to be a favourite of my dads and I remember my mum cooking them…I will be checking out some recipes and will share with you next week I am going to cook them in the slow cooker and try to crisp up the skin…

That’s all for this week from me I will be back in full swing next week so I hope you will join me …If you love what you read then please share, reblog or pin the recipes I am trying to raise my profile on Pinterest  it would help me lots 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!

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

 

 

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

Crispy Pork and Kale

Kanaa Moo Krob ผักคะน้าหมูกรอบพิเศษ

Ingredients:

  • 2 Belly Pork Strips.
  • 8 Large leaves of Kale.
  • 3/4 cloves Garlic. squashed with the flat blade of a knife.
  • 2/3 birds eye chillies.
  • 2 tbsp Oyster Sauce
  • 1 tbsp Soy Sauce
  • 2/3 shakes of Maggi Sauce.
  • Half tbsp. Oil.

Let’s Cook!

Cook Belly Pork in the oven until tender and crispy. For about 30 mins.

pork belly strips crisoing in the oven

I normally cook on about 180/200 degrees to start and then reduce heat slightly to160 degrees. When the pork is tender turn up the heat to crisp the pork. When nice and crispy remove the pork from the oven and chop into bite pieces.

Heat the wok or large frypan and add half tablespoon oil.

Add crushed garlic and chillies, add little hot water and cook for 1 min…at this point the chillies may overpower you..ha ha….turn on expel fan and add chopped Kale.

Stems first if using as they take longer to cook. I use stems of Kale also if they are quite thick slice into 2-inch pieces.

Cook for 2 mins and add remainder of Kale leaves and turn over a few times ….I use fish slice as I find it easier to just turn kale over.

Thai crispy pork and Kale

Add 2 tbsp Oyster Sauce and 1 tbsp Soy along with few shakes of Maggi ( seasoning Sauce). Taste and adjust if necessary. Cook for further 2/3 mins.

Add crispy Pork turn or stir a few times to mix.

Kanom Moo Krob Thai crispy pork and kale

Check the seasoning again and serve with steamed rice.

Enjoy!

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 Pork Noodle Soup…Gaeng Jeud Woon Sen…

Pork-noodle-soup-authentic-recipe

Today I will show you how to make a Pork Stock for this lovely soup…Thai’s make beautiful stocks either chicken( last weeks) or Pork and they are the basis for many of their dishes.

Using the neck pork bones this is a very tasty stock…a basis for soups and stir-fries.

Ingredients:

  • 2 lb of Pork Bones
  • 4-5 cloves of garlic crushed
  • 1/2 tsp white peppercorns, crushed
  • 1 med onion chopped
  • The top part of the lemongrass…When I use lemongrass I keep the top and again freeze for stocks. It does not have such a strong lemongrass taste as the white part but you don’t want the stock to have a strong lemongrass taste
  • 2 coriander roots ( I remove the roots from coriander when I use it and keep a small bag of them in the freezer handy for stocks or anything which calls for coriander root.
  • 3 1/2 litres of cold water

Let’s cook!

Wash the pork bones and put in a pan and cover with the water bring slowly to a slow rolling boil any scum will rise to the top. Cook very slowly for an hour and them skim off any scum on top of the water.

Add the aromatics and simmer for about 1 hour.

Strain the stock and throw away the aromatics if the bones have any meat on them pick the bones when they have cooled down and add the meat to stir-fries or as I do give the bones to Saangchai, he loves them.

If not using the stock immediately then store in a portion in zip lock bags…Don’t fill too much and then you can store it flat…easier to thaw out.

Ingredients for Pork Soup.

The ingredients for the soup have no amounts apart from the stock and garlic the reason being that it is down to taste and the amount of soup you are making…Thai food is very much about taste and taste again.

  • 1 litre of Fresh Pork Stock
  • About 150 gm of minced pork.
  • Soy Sauce
  • Fish Sauce
  • 1 head of garlic, Chopped
  • Napa Cabbage break the leaves into pieces.
  • Glass Noodles soaked in water 10-15 mins and then cut into pieces.
  • White Pepper/Salt

Garnish:

  • Green Onions
  • Coriander
  • Fried garlic plus garlic Oil

Let’s Cook!

Firstly cook the chopped garlic in some oil until it is golden and crispy ..make sure you watch it as it very quickly goes from not quite brown enough to burnt…Once the garlic is cooked remove from the oil and set both the garlic and oil to one side as it is for the garnish.

Slowly bring the pork stock to a simmer and then add the ground pork seasoned with a little soy and white pepper…form into small balls and drop into the stock.

Cook for a couple of minutes and add the cabbage.

Thai-noodle-soup-pork

Cook for a few minutes until the cabbage has wilted and season with white pepper and salt if required. Taste and also add a little more soy sauce and a splash of fish sauce..just be careful as I overdid the soy last time…

Add the soaked noodles and check the seasoning… Put into individual bowls to serve and garnish with spring onions and garlic and if liked add a swirl of the garlic oil.

pork-noodle-soup Enjoy!

This is a lovely noodle soup the kids love it as it is mild in flavour..no chilli and can also be served with a spicy dish as a foil to the heat…For the adults or chilli lovers, you can add a touch of dried chilli…

If you missed the Chicken Noodle recipe then I have added the link here.

https://blondieaka.wordpress.com/2018/09/13/thai-chicken-noodle-soup/

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

Thai Green Curry

Authentic Thai Green Curry

Thai-green-curry

Ingredients:

  • 2 chicken breasts cut into cubes or if you prefer and they are much tastier then use thighs or a leg cut into two…I normally use legs and allow 2 pieces per person which means I normally have some left over for another day…
  • 6 Thai eggplants. cut into quarters……They are the larger ones in the pictures.
SAM_7044 SAM_7045 SAM_7046 SAM_7048
  • sm bunch small egg-plant ( optional) Pea-like size in above Picture.
  • 5/6 stems of Thai sweet basil (pick of leaves)
  • Large can or two sm cartons of coconut milk or fresh from the market if you are lucky like me
  • 10 straw mushrooms quartered or use button mushroom.
Let’s Cook!
Start with 1 tbsp curry paste .. and add more if desired   I don’t know how hot you eat curry.
Cook with a tiny amount of oil to release the flavour, add 1 tbsp fish sauce cook for 2 mins slowly add the coconut milk and simmer gently.
Add chicken, cook on simmer for 20 mins then add vegetables and Thai basil cook for further 20 mins.
11889504_10153277334104865_2790896918943462311_n

Serve with steamed rice or noodles.

 

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…

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Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – #Recipes Beef Stroganoff, Corned Beef, Thai Beef Salad ( Nam Doc Nua)

It’s Wednesday again and this week my recipes are using Beef …I hope you enjoy!

Smorgasbord Blog Magazine

Welcome to Carol’s cookery column I have just discovered a lovely little shop which sell Thai/French beef…Now I am not a great beef eater at all but this beef has the best taste and I could quite easily have eaten so much more… I have my old, old recipe for Beef Stroganoff, a recipe I have been making for about 50 years and I have tried to remember where I got that recipe from with no success… I have trawled books and the internet and have found many versions none the same as mine…so I decided that even way back then I was experimenting…

My original recipe was sliced rump steak, onions, mushrooms, cream, white wine and lots of freshly ground black pepper.

Onions in the pan then the steak, quickly cooked, add the mushrooms, cream and wine , copious amounts of black pepper and served with rice.

Quick and…

View original post 1,283 more words