Tag Archives: Authentic Thai Recipe

Fruity Fridays! The Pineapple…

 

 

Good morning and welcome to Fruity Fridays and the delicious Pineapple…

I hope you enjoy the recipes and chit-chat that I will be bringing to you on a Friday. Pineapple is a fruit which is available in one form or another all over the world.

It grows here quite freely and is available everywhere and as crisps, smoothies, in curries, ice cream the pineapple is a very versatile fruit and it always looks very pretty when the outside is kept and used to put your Pina colada in or your pineapple fried rice.

The pineapple is packed with vitamin C, minerals and antioxidants it is also used in smoothies and cocktails and there is nothing better than sitting on the beach with a lovely Pina colada watching the sunset…

pina-colada-837059_1920

I know you are all now probably thinking that it is alright for some while you are dealing with the cold and rain but we have rain to it is just interspersed with hot sunny spells…Soz…but it also makes a beautiful curry it pairs with duck really well and is one of my favourites.

Tip:   It is also a great meat tenderizer.

Red Duck Curry ( Kaeng Ped Pett Yang)

I had the pleasure of eating a  Duck curry for the first time on a little island just off Phuket, Thailand it is a fiery curry offset by pineapple and tomatoes. Some add lychee as well as pineapple but we found it a little sweet for us but experiment, everyone’s taste is different….I also add some vegetables, mange tout or sugar snap peas may be a few florets of brocolli..really whatever I have in the fridge.

Duck Curry

 

Ingredients:

  • 2 duck Breasts.
  • 400 ml of coconut milk
  • 1 tbsp fish sauce
  • 3/4 cup fresh pineapple cut into bite-sized pieces.
  • 10 cherry tomatoes.
  • 6-10 mange tout..or other vegetables of your choice.
  • 100 gm Thai eggplant cut into quarters.
  • Pea egg plants

    Tiny pea eggplants used in Thai Curries

  • 100 gm pea eggplants.
  • If you can’t get these any small eggplant will be ok I sometimes use small purple ones if I can’t get the green.
  • 1-2 tbsp red curry paste.
  • 6 kaffir lime leaves torn
  • Bunch Thai basil washed and leaves picked…
  • 2 tsp lime juice.

Lets’s Cook!

Firstly cook your duck breasts, we like ours medium-rare.

Put the duck skin side down in a cold pan, turn the heat to medium and cook the duck breasts for 6-8 minutes until the skin is golden and crispy, turn the breasts over and just sear the other side for 1 minute. Turn over so they are breast side up and put in a pre-heated oven at 200 degrees for 7-9 minutes. Remove from oven and rest for 10 minutes before slicing the breasts thinly.

To make sauce put a very tiny drop of oil in the pan over medium heat add your curry paste and stir to cook for 1 min, add fish sauce. Gradually add coconut milk whilst still stirring.

Bring to a slow boil and add torn lime leaves and eggplants cook for 5/6 mins and add tomatoes and pineapple, cook for a further 10 minutes then add the mange tout and stir in some Thai basil leaves and lime juice.

Now taste and adjust curry paste if you want more heat. If any other seasonings need to be adjusted you can also do that now. Thai flavours are very pronounced and if you get it balanced ..very nice if not…I have had some disasters and I don’t mind admitting that…which is why I always say TASTE and Taste again.

The very first duck curry I made was ok…so we left out the lychee next time and it was much better…also, I know which curry paste to now use as they are all so different….Please don’t let this put you off making it as when you get it right it is a lovely thing. Thai curry pastes are now available around the world not only in Asian stores but many high street stores now stock them… Brands like Mae Ploy are very good…

N.B, I am thinking of selling authentic Thai brands if food and cooking pots on this blog what do you think? Would you buy them? (Of course when the post is back to normal) Covid-19 has affected all areas of our lives…

When you are ready to serve then add sliced duck to the sauce and just warm through and serve with some Thai basil over the top and a sliced red chilli if you like.

Serve with steamed rice.

Enjoy!

I also love pineapple in an upside-down pudding my mum used to make it… She just used to make a normal cake mix and put pineapple in the bottom of a heatproof dish and put the cake mixture on top. Bake it and then serve it with custard…It is one of those childhood memories… Mine …well I had to tweak it somewhat but I am sure you didn’t expect any different from me…Did you??

Pineapple and ginger upside-down cake.

pineapple-636562_1920

Ingredients:

  • 25 g (1 oz) sultanas
  • 100 g (4 oz) castor sugar
  • 2 medium eggs, beaten
  • 175 g (6 oz) self-raising flour
  • 1 tsp cinnamon Powder
  • 2 tbsp golden syrup
  • 2 tsp fresh ginger grated
  • 115 g (4 1/2 oz) butter
  • 227 g (8 oz) tin pineapple rings, drained or fresh pineapple cut into rings.
  • maraschino cherries( optional)

Let’s Cook!

Preheat the oven to 180C/350F/Gas mark 4.

Grease and baseline a 20.5cm (8″) round /square cake tin. Heat the golden syrup and 1 tsp grated Ginger with 15 gm (½oz) butter until melted.

Meanwhile, arrange the pineapple in the base of the tin, sprinkle over the sultanas and pour over the syrup mixture.

If you are using cherries then just pop them in the middle of the pineapple…they look so pretty…

Whisk the remaining butter with the sugar until pale and fluffy. Gradually add the eggs. Mix the flour with the Cinnamon and remaining Ginger and fold into the cake mixture. Spread on top of the pineapple.

Bake for 45 minutes until firm to touch. Allow the cake to cool slightly before turning out.

Serve with custard and enjoy!

Well, I can’t go without just mentioning that I pickle almost everything and pineapple is no exception…It is actually very nice…pickled with jala[eno peppers they are perfect with cheese…

Pickled Pineapple.

Ingredients:

  • 300 gm of fresh pineapple cut into smallish chunks
  • A handful of shallots finely sliced
  • 1 pickled jalapeno sliced
  • 1/4 cup of water
  • 1 1/2 cups of white vinegar
  • The juice of 2 fresh limes
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • A handful of chopped coriander
  • 3 sterilised jars with lids.

Heat the vinegar, water, sugar, salt, limes and Jalapenos together and bring to a rolling boil. Turn off the heat add the shallots and leave the mixture to cool down.

Spoon the pineapple and coriander into the prepared jars and cover with the vinegar mixture. Add the lids and leave to cool down before putting in the refrigerator.

pickled-pineapple

Leave for 1-2 days before eating.

N.B Some recipes say use pickled jalapenos and some say to use fresh Jalapenos… I use either …

If you use pineapple juice the cut down on the sugar you use.

If you enjoy pickles what unusual pickles do you make????? Please let me know in the comments…I would love to know 🙂 x

I hope you have enjoyed my recipes for the lovely pineapple until next Friday when I will bring another lovely fruit…Take care and stay safe, have fun and laugh a lot..laughter is free and the best medicine 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.

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 fabulous week and stay safe these are troubling times xx

 

 

 

 

 

 

 

 

 

 

 

Eat Smart! Eat Healthily!… Recipes, wacky diet corner …The K.E.Diet…

Green tea, Greek Yoghurt and passionfruit was what I started my day with today…I have also mislaid another lb this week only 6 kg to go until I reach my goal…

Last week I talked about Clean eating and guilty pleasures and how advertising is all geared to make us feel guilty…I have lost my weight just by eating pleasurable, eating what I fancy, no gimmicks, nothing, of course, I have upped my exercise which for me is walking and doing some arm exercise just to firm them up…

Pool flowers-1058876_640

This week I will be adding some swimming to my exercise as the hotel where we are staying has a lovely pool so I would be silly not to wouldn’t I? …I also want to show off my nice new swimsuit…I bought it off the peg… not from a website so no one would know what size I was…I looked at the rack in the shop and saw this pretty blue costume with a lace up front and it fits a treat just a normal-sized costume…A first for very many years…I am so chuffed…

It just so happened that also last week one of the blogs I follow wrote about the same subject …Guilt titled…Decadence/Tuesdays with Laurie she told about how she has completed her 10,000 steps and some and then chanced upon a cafe…I will let you pop over to Laurie’s and read the rest…

I will just say who in their right mind would resist Fine handcrafted chocolate???

Wacky Diet Corner…Feeding Tube Diet(KE Diet)

The KE Diet stands for Ketogenic-enteral nutrition and has attracted a lot of publicity for its novelty… it has been pitched at brides trying to lose weight for their wedding. It involves inserting a plastic or rubber tube through the nose and down into the oesophagus into the stomach.

Founder of this diet Dr Oliver di Pietro said it is a medically controlled jump start to rapid weight loss using No Drugs, No Surgery and no hunger pangs…

Why would you? By eating sensibly and exercising I have lost mine yes it has taken longer than 7 days but please …What is wrong with having a bit of will power and learning how to say No!. What comes off slowly stays off..Most quick fixes might take the weight off quickly but it generally goes back on just as quickly once you start eating normally.

Recipe Corner…

Today I am giving you one of my favourite dishes  Prawns and Asparagus…

prawns asparagus Thai stir fry

Asparagus is very plentiful here and one of my favourite stir-fries are with prawns, lemongrass and lime leaves.

Very quick and easy to do once you get your ingredients together.

Ingredients:

  • 250 gm asparagus cut in half…asparagus is very thin here but if you are using thicker asparagus then either shave the asparagus or cut into 3-inch pieces.
  • A small piece of ginger peeled and grated.
  • 1 stalk of lemongrass bashed and very finely chopped.
  • 4 lime leaves very thinly sliced
  • 3-4 tbsp of fish sauce
  • 1 tbsp palm sugar or light muscovado sugar
  • 1 tbsp coconut oil
  • 10 raw king prawns either peeled or leave the tails on.
  • 1 shallot thinly sliced
  • 1-2 Thai birds eye chillies finely sliced
  • 2-3 cloves of garlic finely chopped
  • 4 spring onions cut into 2-inch pieces

Lets Cook!

Mix together the ginger, lemongrass, lime leaves, fish sauce and sugar and put to one side.

Meanwhile, heat the wok on high and when it’s really hot add the oil. Once the oil is shimmering, add in the king prawns and stir-fry for one to two minutes, until the prawns have gone pink with slightly golden edges. Remove with a slotted spoon.

Add the onion to the wok and stir-fry for two minutes. Add the chilli, garlic and spring onion and stir-fry for a further four minutes until the onions have softened. Add the asparagus and stir-fry for a further minute.

Finally, add the prawns, pour over the sauce which was prepared earlier, and cook until the sauce becomes sticky (around three minutes).

Serve immediately with Thai steamed rice and enjoy!

Now no one said losing weight is easy and it is alright for me or anyone to spout out advice but sometimes we just have to have that something that we crave…

Cravings are real but sometimes they can be due to a deficiency in our bodies…Sally’s series on Cravings is very useful and worth a read it has helped me enormously… cravings can be down to a number of reasons and whether it is a need for an essential nutrient or is down to a habit that has formed or just because we are stressed.  …This week  Sally discusses Salt and trace minerals…

Tomatoes are one of my favourites… I love them in a smoothie…I also like them if I am having them as veg…Eaten just like this little hint below, it perks them up a little…

tomatoes

Cheesy Breaded Tomatoes

2 roasted plum tomatoes sliced and topped with 2 tablespoons breadcrumbs and sprinkled with Parmesan cheese….Lovely xxx

Pickled red and yellow cherry tomatoes…

Ingredients:

  • 30 cherry tomatoes I mixed different colours.
  • 1-2 green Thai chillies finely sliced
  • 3 tbsp Fish Sauce
  • 6 tbsp rice wine vinegar
  • 1/2 tsp sugar.

 

red-yellow-thai style-pickled-tomatoes

Red and yellow pickled tomatoes

Let’s get pickled!

Mix together all the ingredients in a small bowl. Take a cocktail stick and prick the tomatoes a few times this allows the brine to infuse nicely.

Put the tomatoes in a sterilised jar or a Tupperware container and cover with the marinade mix.

Put in the refrigerator …these can be eaten after one day and within 4 days. The juice can then be used as a marinade for fish or added to salads.

I hope that you have enjoyed reading this and that it proves helpful to you in your healthy eating journey 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!

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

Eat Smart! Eat Healthily! Recipes, Wacky Diets…

Interestingly I was reading an article from a news journalist who had given up alcohol and watched the pounds slip away just by eating moderately and increasing her exercise a little…It was pretty much what I have been saying as I have shared my Healthy eating plan with you…Although my son who has returned after a few months back in the Uk commented that I looked like I needed to eat a nice burger…haha…and was also overjoyed that the lovely bottle of Tanqueray Gin he bought me ( one) of my favourite tipples…meant as I was abstaining meant he could partake…Although I did enjoy one sundowner yesterday evening…

gin tonic

Followed by the remains of the Chicken Chettinad masala I had previously made and a little piece of nan bread.

Today I will be doing 10,000 steps as over the last few days we have been out and about and eaten out…Time to atone for my excesses although I have lost 1.5 pounds this week it seems on average I have settled into a 1 pound loss which over a month is 4/5 pounds I am happy with that…

How is your healthy eating going? Are you finding you are beset by craving crisps, chocolate…a doughnut dripping with jam…Then head over to Sally’s new series on why and how we can get over those cravings…and we all have them..Even me…

box four doughnuts iced

https://smorgasbordinvitation.wordpress.com/2019/06/19/smorgasbord-health-column-new-series-what-causes-your-cravings-part-one-dehydration/

We now get to the bit where I tell you about yet another crazy diet which makes all these celebrity doctors and actors very rich and us …Well, only a fool and his money are soon parted in the pursuit of a quick solution…Which will never work and may harm your health…People have died on this die(t)…

Wacky Diet Corner…Week 2…Breatharianism…

The Breatharian Institute of America promotes the diet and offer a workshop to help you get started for the low price of just $10,000, which, according to their website: “is not a misprint”. These courses are run by Wiley Brooks who previously charged up to 25 million dollars for his courses. Occasionally Wiley eats a cheeseburger and a diet coke claiming that when he’s surrounded by junk culture and junk food, consuming them adds balance.

To say I admire the man’s entrepreneurial genius is an understatement…Nuff said…I am very slightly speechless and gobsmacked…

Time for a recipe…This is one of the first Thai salads I ever ate years ago and a favourite of Aston who loves this salad as does Lily…

Squid Salad

I used to hate squid with a passion…..the only squid I had ever tasted was those squid rings in batter..fried to death and tasting like a rubber tyre…that is until my son bought his Thai girlfriend home and she introduced me to this amazing salad with the softest squid I have ever tasted. Doesn’t that just look amazing?

Ingredients:

  • 400 gm(14 oz) baby squid.
  • 5 Spring Onions. (sliced)
  • 5 sm shallots.( thinly sliced)
  • 20 cherry tomatoes. ( halved)
  • half sm cucumber sliced and quartered.
  • Coriander big bunch or again to taste…I like lots…(chop)
  • Mint. ( optional)
  • 1-3 birds Eye Chillies chopped( seeds optional)
  • 2 tbsp Fish Sauce.
  • Half lime,  juice.
  • Palm Sugar ( up to 2 tbsp ) again optional I don’t use it but depends on personal preference.

Let’s Cook!

Clean the squid. Getting all membrane off and remember to pull out the plastic quill.

Cut head/parrots beak off leaving the  tentacles(the best bit)

Slice squid into 3/4 to inch slices.

Heat a small amount of water in a pan and add squid,  cook until opaque less than a minute, Drain on kitchen paper and combine with other ingredients.

Again TASTE and check to season. You cannot taste too much. It is just getting those delicious Thai flavours of sweet, sour, spicy and salty just right for you..it took me a while so just keep tasting…Enjoy!

I hope that you have enjoyed reading this and that it proves helpful to you in your healthy eating journey 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

Eat Smart! Eat Healthily! No Excuses…

Last week I blogged about supplements and promised recipes this week, recipes which I make and eat and have been a factor in my weight loss…

This week I have mislaid another 0.5 kilos or 1.1 lbs which I think on its own doesn’t sound very much but if you take that over a month or a year it makes a huge difference and it is done by eating moderately whatever I fancy nothing is banned, I exercise every day by walking and I ensure I get enough sleep…

It also doesn’t cost me a fortune in specialised food or tablets and is an eating plan for life and one I can stick to…No one waved a magic wand… some weeks I lose nothing just stay the same that is when if it runs into two weeks then I up my walking and check my eating normally it is because I have got lazy and maybe had a little more of what I fancy but which truly I don’t need,,, empty calories…usually it is ice cream…

Of course, if you want a quick fix and want to believe what all these celebrity doctors endorse then go ahead because I defy anyone who says long term they are happy with the outcome, never feel hungry and are healthy…At the end of every post each week I will have a silly diet corner…Some are actually quite laughable…and dangerous…

What do I eat and drink throughout the day ...There are quite a few drinks in my list and in any one day, I might just have two of those plus water…I like to change it up as to what I fancy…

  1. Green Tea…I have tried a few different teas but in all honesty, it is all in the brewing as even now if I take my eye off the ball and go do something and forget to take out my little strainer I get bitter tea and do I kick myself because it isn’t pleasant…My favourite is Oolong tea and by buying the leaves(little) pearls I only use a tsp and can reuse that over the day which means it is very cost effective.
  2. Rosella Tea…Is a beautiful red colour slightly tart which suits my palate but if your taste wants a little sweeter add a little honey… I use 10 buds which last me the day..topping up…Rosella is if you can find it fresh lovely for making jam..
  3. Butterfly Pea Shoots..This can be drunk either hot or cold it has a mild flavour is a very pretty blue colour naturally which doesn’t stain…
  4. Ginger tea…I drink this about twice a week as when I go to market there is a young man who makes this it is very strong ginger tea and when I get home I add a tsp of honey.
  5. Fresh Coconut Juice… One of my favourites very good for you and I drink nearly every day…
  6. Passionfruit Juice…One of my favourite fruits and a drink I love again I probably treat myself once or twice a week…
  7. Beetroot and Orange Juice…Is my new favourite drink and when I go shopping I buy 2 bottles all freshly juiced while I watch…
  8. Water…Is not at number eight on the list for any reason as I drink water all the time more than any other drink…Living here it is important to keep hydrated as it is also very warm or hot all the time…
  9. Apple Cider, Honey and Ginger… A drink I love I don’t drink it daily just sometimes and especially if I get a hint of a sore throat…

I would say Green tea and water are my main drinks and the others fit in between when I am thirsty or fancy a change…

Carbs…

Rice is my main carb and I don’t advocate cutting out carbs although when my son was doing Keto I did look at what else had carbs and that is why I wouldn’t try the Keto diet it is too high in fat and much which has carbs is food I like to eat as part of my healthy balanced diet. I wasn’t prepared to not eat what I deem as healthy. Although many people swear and rave about the inches they lose there are no long term trials which would give an accurate picture as to what it does to your body long term.

Potatoes and Pasta I eat maybe once a week…Not because I don’t like potatoes or pasta I just prefer my rice and chillies…My son bought me back some Jersey Royal from the Uk…Trust me I will be eating them with butter and mint and a joyous look on my face…I can taste them now…

Bread…I love good bread and unless I make it then it is not available here…If I make sourdough or soda bread then I have a slice…Just not regularly …I don’t compromise on food I like good food and food which is not processed and which I make myself most of the time…

Sourdough Wholemeal loaf

Vegetables…We all love veg even the kids and Thais eat a lot of veg raw and cooked but it is served at every meal… I am lucky in that we grow some vegetables and herbs and the rest I buy fresh from the market as and when I need them…Most vegetables that I could buy in the UK are grown or available here with just a few exceptions but that is the same wherever you live…

Most eaten by me…Kale. Carrots. broccoli, cauliflower, long green beans( snake) beans, sugar snap peas, baby corn, white cabbage, green onions, shallots, asparagus, sprouts, water spinach, water chestnuts and chillies…I love and miss swede, parsnips and celeriac …Parsnips my son bought back from the Uk so they will be a treat this week…I cook either steamed or in a stir fry/curry or raw…

Herbs...we eat with every meal all fresh some we grow or again I buy fresh from the market…Again Thais use and eat raw herbs daily…

Fruit…Mangoes, bananas, jack fruit, passion fruits and papaya we grow and I just eat whatever fruit is in season…Apples I can get here and mandarin oranges …Navel oranges are imported so I only buy occasionally…

breakfast bowl, mango, apple and feta cheese

I always have a bowl of fruit daily with some greek yoghurt or with a small piece of cheese…I have found a source of greek yoghurt and cheese is imported although I have found some lovely feta which is made here also goats cheese as we have a micro-dairy. here…Feta is my favourite…I love the saltiness and the fact it is said to be the healthiest of cheeses…I try to eat a piece of cheese as I don’t drink milk except for coconut milk.

The meat I either buy from a family farm (Beef/Pork) so I know they are grass-fed and no hormones…We have our own turkeys and chooks including black chickens…

So overall I am pretty lucky as I know the source of most of my food…I also keep my carbon footprint to a minimum…

On a daily basis, I generally have two main meals one of fruit and one of a stir fry/curry with rice…If I snack I have either fruit, some dates and the other day I had a doughnut…Why? Because I could…I did tell you nothing was banned just eaten in moderation…

Pork/Chicken and Basil.

Ingredients:

For 1 serving.

  • 100 gm pork loin/chicken sliced finely
  • 2/3 birds eye chillies. cut in small slices.
  • 2/3 cloves garlic finely sliced.
  • 2 long beans( snake beans) chopped in small pieces.
  • 2 stems Thai Sweet Basil called Horapa in Thai
  • 1 tbsp Oyster Sauce.
  • Shake or 2 of Maggi ( seasoning sauce)
  • 1/2 tsp black soy.

 

SAM_6054

Let’s Cook!

Put a tiny bit oil in a small frying pan.

Add Oyster Sauce, Maggi and Black Soy stir to combine.

Add chillies and garlic and cook for  1 minute then add your finely sliced pork loin-stirring until cooked about 2- 3 mins. Add Green Beans and Thai Holy Basil cook for further 2 mins.

In the picture, I have served it with cauliflower rice but I also serve with steamed rice it depends just how I feel…

Enjoy!

This is one of my favourite dishes…Holy basil is also used when making Thai Green Curry and also Thai pork salad… Called Larb here……Holy basil is truly a  lovely herb….

Yesterday was one of my favourite fish dinners… Fried Fish with peppercorns in black bean sauce.

fish black bean sauce
Serves 1.
125 gm white fish cut into smallish pieces and rolled in rice flour.
Small onion roughly cut
2 spring onion sliced
1-2 chillies sliced diagonally
1 stem of fresh peppercorns
1 tbsp black bean sauce
1-2 cloves of garlic finely chopped
Sm piece fresh ginger minced or finely julienned
Fish sauce to taste.

Lets Cook!

Heat up oil in a wok and shallow fry fish quickly on each side until it becomes golden brown, it will take around 2 to 3 minutes on each side.
In the same wok where fish is fried sauté garlic, chilli, onion and ginger.
Add green onion and peppercorns then stir fry for a minute. Then add fish.
Add splash water, black bean sauce bring to a rolling boil, add fish and turn over once to coat with the sauce and simmer for 2 mins. If the sauce is thin you can add a bit of cornstarch slurry to thicken it.
Flavour with fish sauce and season with freshly ground black pepper.
Serve with steamed rice and a chilli dip( optional)

I hope you enjoy recipes which are all tried, tested and authentic….I also don’t count calories or carbs I just have a moderate portion suited to my needs and enjoy it…Over the last seven years, I have lost a total of 7 stone (44kg) I have 8 kg still to lose which takes me to my ideal weight NOT the weight which I weighed at 20 years old and was the weight for my height but the weight I have deemed I think to be correct for my age…I don’t conform to stereotypes and I don’t listen to what others think I should be I already feel much healthier for my weight loss I don’t do fads and I eat what I fancy and when…It works for me…

Processed foods …Mainly are my Thai cooking sauces I buy naturally fermented soy and other sauces like fish sauce. My coconut milk I buy freshly made at the market.

Cakes and biscuits are an occasional buy if I have been lazy or busy and hubby likes a bit of cake many of the cakes here are Thai Style Soft Cake (Pui Fai Cake) which are very soft fatless sponges which are steamed not baked then topped with fruit or cream/chocolate. It is like eating air …

Wacky Diet Corner…Week 1…

I mean would any sane person do this???

IV weight loss therapy combines lipotropic, hydrating fluids, and a special formulation of vitamins to help boost your metabolism.

IV drip

Now excuse me if I am a little puzzled here but how hard is it to make sure you drink enough in a day and how hard is it to make sure that your diet contains the nutrients that your body needs???

Why would you voluntarily pay to have a needle and a drip to aid your weight loss…?

dollar signs clouds-96588_640

I mean the advice given with this is that you have to eat a healthy diet take regular exercise and it states it doesn’t replace exercise or act as a nutritional substitute or fix metabolic issues which make my question even more pertinent,,, WHY?

Answers on a postage stamp……

I hope that you have enjoyed reading this and that it proves helpful to you in your healthy eating journey 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!

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

Healthy Eating…No more Diets…But a way of life…

Good morning…We have had some much-needed rain my curry plant which I moved is now sprouting  I have stopped watering that as ( hubby) was overzealous and it didn’t like it. My sourdough is looking good…Fingers crossed dogged persistence seems to be paying off…I am nothing if not stubborn…haha…I give myself the same talk every day…

No-diets-No-excuses

Who do you cheat??? Yourself!

The fibre in our diets was the topic last week and it raised some interesting questions…

Robertawrites said

I am sure you are right about our fibre intake being too low, Carol. Wild rice is nice but it takes a long time to cook.

Yes, it does …However…I know wild rice takes longer to cook however to cut down on the cooking time for brown or wild ricesoak it overnight. For brown rice, the water-to-rice ratio is 2 to 1. For wild rice, cover with a generous amount of water, several inches above the riceSoak the rice in a covered pot and keep in the refrigerator about six hours or overnight. It works a treat and even hubby ate some yesterday and that was a first he is getting quite adventurous in his old age…

Tidalscribe said…

I always use wholemeal flour for baking and brown basmati rice – I love the smell when it’s cooking. But I encounter great opposition when I try to sneak in wholemeal pasta! However, Cyberspouse does make a great vegetarian bolognaise with mushrooms, a can of five beans, peppers, courgettes and of course tomato, onion and garlic.

Janet has the same problem I have always encountered and we have to be sneaky…haha…Isn’t it funny how families can be opposed to some changes try making your own using half and half whole wheat flour to start and colouring with a vegetable colour…My grandkids love the coloured pasta. Cyberspouse’s spag bol sounds nice I love mixed beans.

But if they are getting adequate fibre from your baking and rice depending on how much pasta they are consuming in a week does it matter?… I would do sneaky, sneaky, slowly, slowly…haha Or get them to help make pasta it is known fact that what you help cook you are more likely to eat/try…Good Luck 🙂 x

There were also comments about how increasing fibre in the diet had helped with medical conditions and how doctors are recommending that we increase our fibre which is lovely to hear please keep those comments and experiences coming everyone loves to hear what works and if something doesn’t for you …Did you try an alternative that did? no one size fits all we need to experiment and find what we like to eat and what improves our health.

My alcohol-free February is going well day 14 TODAY and I feel great…Tummy is a little flatter I have increased my fibre and am cutting out those added sugar items eating lots of lovely fruit…my new favourite smoothie is tomatoes and passionfruit just whizz them together with some crushed ice ..very nice …I love passionfruit and there are lots at the moment so a lovely way to use them…

I know sometimes if you are trying to lose some pounds, eat healthily and we get those urges to just eat. It does seem that sometimes we try so very hard and are met with problems around every corner sometimes it is not us…There is a real reason and there may be something we can do … Sally’s posts are great, informative, sensible advice …Factual and common sense… Sally said…

I explored the physical events in my life from childhood that might have resulted in the inability to sustain a healthy weight. Whilst I could pinpoint a hormonal imbalance from puberty, and a cycle of crash dieting as contributors to my eventual morbid obesity. It was the more important discovery of a series of extended courses of antibiotics at age 10, that was to result in a breakthrough.

It is not just my health that was compromised, many millions of the population, particularly in developed countries also have been put at risk, with an estimated 70% of us with a candida albicans overgrowth, seriously undermining our health.

What is Candida Albicans

Candida is a fungal infection of the intestine. There is a delicate balance of bacteria in our gut and it works very much like a waste-disposal unit. However, certain conditions can activate…

.Read more by clicking the link below…

https://smorgasbordinvitation.wordpress.com/2019/02/16/smorgasbord-health-column-size-matters-the-sequel-candida-albicans-sally-cronin/

Of course, I cannot go without leaving you with an easy and healthy recipe…

Thai food is a great choice for gluten-free and dairy-free eaters because it is rice-based and uses a lot of coconut milk. … Traditional Thai soy sauce is gluten-free, but just be careful when eating out as restaurants may use wheat-based Chinese soy sauce.

Thai food is low on carbs,  includes lots of fresh vegetables and herbs and most dishes are cooked very quickly so everything retains its colour and flavour, in fact, preparation most times takes longer than the actual cooking.

This Larb recipe can be made using chicken or Pork. I have used Pork Mince for this.

Larb Moo.

larb Moo

Ingredients: Serves 1-2 people.

  • 200 gm Pork or chicken mince.
  • 3 shallots finely sliced.
  • 2 spring onions finely sliced green tops as well.
  • A handful of fresh Mint, pick the leaves from stem and tear the leaves into large pieces( mine is a big handful)  I love mint.
  • A handful of fresh coriander chopped.
  • A few Thai Basil leaves for the decoration.
  • I Lime use half to a whole lime juice depending on personal taste.
  • Dried chillies..dry roasted in a pan and grind in pestle and mortar.
  • 1 large tbsp toasted rice. ( recipe below)
  • 1-2 tbsp Fish Sauce.
  • A small amount of palm sugar….I use it sparingly or not at all.

Lets Cook!

Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.

Stir until cooked, remove the pan from the heat.

Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.

Stir in the mint and coriander, shallots and spring onions, stir well but carefully.

Add fish sauce and half of the lime juice.

Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish.

Garnish with Thai Basil leaves.

Serve with steamed organic brown or wild rice /Thai sticky rice or if you don’t want to eat rice it is lovely served in lettuce cups.

As an accompaniment serve with sliced cucumber, sliced white cabbage, green beans and Thai basil leaves.

Thai’s eat a lot of raw vegetables with Larb which is why it’s a fairly healthy meal and if a chicken is used it has even fewer calories.

It is an ideal dish if you are watching the calories as are many Thai dishes.

NB: To make the dried rice mix, Take a thick bottomed pan and put it on a medium to low heat, cover bottom with uncooked sticky rice( if you don’t have any) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

N.B. Glutinous rice is gluten-free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.

You can store the rice in a small container and it will keep for 6-8 weeks…

I hope you enjoy this dish as much as I do…I love this salad.

Having lived here 7 years and just discovering that this salad mix can also be shaped into little patties fried in a little oil and you have those lovely little Thai cakes they serve as a snack… Wrapped in a cabbage leaf and a squeeze of lime juice they are very tasty… You live and learn ..Don’t you?

prawn cakes

 

That’s all from me for this week I hope you have enjoyed this post…How is your healthy eating going ???

Thank you for reading this post I am happy that you joined me today for our little chat on how we can improve the health of both our body and our purse/wallet.

I hope you thought so  too 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!

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 week xx

Week 5…In my Kitchen…

Welcome to my kitchen already one month has gone and we are in February…I still haven’t tackled that cupboard as I have been sorting out bookshelves and moving them.

My sourdough starter which was on day 7 has died I think because it was lively and I put it in the fridge overnight it was not strong enough ( Celia did warn me)…I killed it!

Today I started again…Day 1… Still, it gives my proving basket time to arrive and I found a bargain half the price of Amazon and the same make…

Our chicken dish this week was another Thai curry this time a Massaman Curry…

Thai massaman is a rich, creamy fairly mild Thai curry sometimes tomatoes are added and traditionally cashews but can be optional. Vegetables are also varied depending on what is available or in season… play with the flavours. some variations add fruit like pineapple or oranges. The curry paste also has a distinctive orange colour and is in oil so immediately recognisable from other Thai red curry pastes. Some of the ingredients used in the making of massaman paste are not traditionally used in other Thai curries for example star anise, cloves and cardamom but are believed to have been introduced to Thai Muslims by Persian traders. The name massaman is believed to have evolved from the word Mussulman which is another word for Muslim.

chicken massaman gai Thai curry

  • 500 gm chicken breasts/ thighs
  • 2 med potatoes cut into cubes
  • 1 tbsp of massaman curry paste
  • 1 tbsp fish sauce
  • 1 tbsp of oil
  • Bunch coriander chopped
  • 6 baby corns halved
  • Handful sugar snap peas halved
  • Few mushrooms quartered
  • Med tomato sliced ( optional)
  • ¼ cup unsalted cashews( optional)
  • 400 ml Coconut milk

Let’s Cook!

Add oil to a pan and stir in 1 tbsp massaman curry paste add tbsp fish sauce and cook for a minute to release flavours.
Add chicken and stir to combine with curry mix add coconut cream and potatoes. Bring to a soft simmer and cook for 20 minutes or until chicken is cooked. And potatoes are soft.
Taste and adjust seasoning if required more fish sauce or curry paste.
Add corn, peas, mushrooms and tomato if used and cook for a further 7-10 minutes stirring occasionally.
Stir in coriander reserving some for garnish.
Add cashews and cook for 2 mins.
Serve with steamed rice and garnish with coriander and chopped cashews.

Enjoy!

My new dish this week is a vegetarian one the recipe given to me by Darlene author of the Amanda books… A lentil stew from Syria.

Yakhmat ‘Adas (from Syria and Lebanon)

  • 1 cup lentils, rinsed
  • 5 cups water
  • 4 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 cloves of garlic, crushed
  • 1/4 cup rice, rinsed
  • 1/4 cup fine noodles
  • 2 cups stewed tomatoes
  • 1 teaspoon ground ginger
  • salt and pepper to taste
  • 4 tablespoons finely chopped fresh basil or 2 teaspoons dried crushed basil

Place lentils and water in a saucepan and bring to a boil. Cover and cook over medium heat for 20 minutes.
In the meantime, heat oil in a frying pan and sauté onions over medium heat until they begin to brown. Stir in garlic and rice and stir-fry for another 3 minutes.
Add frying pan contents along with remaining ingredients, except basil, to lentils and bring to a boil. Cook another 20 minutes, adding more water if necessary. Remove from heat and stir in basil. Enjoy! Nice with pita bread.

Note: I usually cut the recipe in half as it makes a lot.
*Did you know that lentils are good for anaemia, low blood pressure and ulcers.
From my favourite cookbook, Classic Vegetarian Cooking from the Middle East and North Africa by Habeeb Salloum.

Thank you, Darlene it was delicious I used really fine vermicelli noodles, fresh ginger as I grow my own and don’t use dried and Thai basil…It definitely makes a lot though I am pleased I halved the recipe on your advice xxx

Lastly, I am trying to cut down not only on added sugars but fat and I have seen many recipes for making a non-dairy cream with coconut cream/milk that I thought it was time I tried it as this is the home of coconuts…haha…

Coconut milk is in the fridge as is the stainless steel pot and the whisk blades…Christmas Pudding on to steam …Yep you heard it correctly my Thai daughter in law loves Christmas Pudding and we have some left so our treat after dinner is a bit of Christmas pudding with this coconut non-dairy cream…

Wow..that was easy it whipped up in about 2 minutes if that I added nothing and it was very nice even hubby who loves fresh cream and lots of it had to admit it tasted good…I think it is easier here as our coconut milk is 100% no additives at all…I will be making this in future and it is so much healthier. A non-dairy cream which would go with any dessert.

I would also like to thank everyone who follows my blog…If I don’t message you a thank you it is because I can’t as your Gravatar doesn’t link to your blog or there is no outside link to your self hosted blog …Not having that could potentially lose you, readers, it does seem to be a common mistake when setting up a blog and indeed one I made until someone kindly pointed it out to me…Pete has outlined everything in this blog post which for me was most opportune I hope it helps you…How to link your Gravatar to your blog.

Have a great weekend and please share with us anything you have made this week or even any kitchen disasters all your comments make my day 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!

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