Tag Archives: Baby Squid

It is easier to get older than wiser!

I am in the process of updating my older posts… spellcheck was definitely required… lol…This one gives you an insight into my daily life and my favourite salad and the first one I was taught to make…The jewellery making now is on the back burner for the moment… So much to do and so little time… 30 hour days would be nice at the moment…Only kidding about the days xx

Retired? No one told me!

Well, that’s true… am I wiser…Depends…lol……….TIT ( This is Thailand )
TIT ONLY IN THAILAND……..I  never cease to be amazed at how much or how many people you can get on a bike a or in car or lorry.

Do you know if I could have just 1 wish ……it would be to pick this up and drop it smack in the middle of the M25…Ha Ha and watch the reaction……..For anyone who hasn’t experienced the M25 car park, it’s in the UK.

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It’s  Thai lesson time soon, my young grandson is helping me with my pronunciation and tones and I am feeling quite pleased so far…..but long way to go…..the teller is when you go out and ask for something in what you think is brilliant Thai and you get that blank look that says ..what!…..but hey ho will keep trying…..

It’s 86 degrees and rising..lovely……but no snow…xmas trees up and decorated, looks lovely…..but…

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Recipe: Thai Squid and Pineapple Curry

I love squid and with pineapple this sounds amazing 🙂 Thank you 🙂

By now, you should know that I am a great fan of Thai cuisine and I am sure there are many of you who are too from the response we received since I started sharing this Thai Steamed Squid with Lime Garlic and Chili Sauce (Pla-meuk neung prik ma-nao) recipe.

I have seen a lot of recipes on Thai Shrimps and Pineapple Curry but have not come across Thai Squid and Pineapple Curry. Armed with a whole pineapple on hand, I decided to take up the challenge by using squid instead of prawns and to my amazement, it works out super well. I love the sweet, tangy, spicy and creamy taste of this curry!! Of course I served this in the pineapple skin bowl. So glad I tried something different. 🙂

Once you have tried this recipe, we hope that you could provide us with some feedback/comments either via…

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Laughter is timeless, imagination has no age, dreams are forever.

Hello from sunny Phuket where some will say I am living my dream ..well never wearing stiletto’s again is one of them realised…Long live bare feet and flip-flops!

Anyway, I digress by popular demand especially for Susan and Ian ( and let’s see how close mine is to an Aussie staple.

 

Ta Daa!

Beetroot Chutney:

Ingredients:

1.5k Beetroot.

3 Brown Onions.

3 Apples (Granny Smiths)

450ml Balsamic vinegar.

80ml Fresh Orange Juice.

350gm raw sugar.

1/2 tsp ground cloves.

2 large sprigs Rosemary.

Method:

Set oven to 200c. Wrap Beetroot in foil and bake for 1 hour. Remove from oven and allow to cool.

Chop Onions and Apples finely, chop cooled Beetroot and put in large pan.

Add remainder of ingredients. Except for Rosemary.

Stir until sugar dissolves, add Rosemary, reduce heat and simmer for at least 1 hr or until mixture thickens slightly. When ready, remove Rosemary and spoon into sterilised Jars.

SAM_6987

This can be enjoyed in Burgers or with cold cuts meat.

My next recipe for those of you who love fish is a Thai Squid Salad. This is one of the very first Thai dishes I was shown how to make  and a favorite with my grandson and for me who had only ever had the dreaded rubbery battered squid a revelation and a converted eater of squid whether it be in a salad or curried which is also very yum and the recipe to follow in another blog post

Thai Squid Salad.

Thai- squid-salad-authentic

Ingredients:

6 small baby squid, cleaned and sliced in 1/4 in strips.

2 birds eye chillies, sliced.

3 shallots sliced.

10 cherry Tomatoes, quartered.

Bunch coriander chopped, I use stalks as well as love the taste of coriander.

1-2 tbsp Fish Sauce.

Juice of half Lime.

Method:

Cook squid in boiling water for 1 to 1 half mins (too long and it will be rubbery)

Remove from water. Add chopped tomatoes, chillies, shallots and coriander.

Mix gently to combine.

Add fish sauce and Lime juice and Taste and taste again..if more fish sauce or lime juice required then add a little at a time and taste. I use quite a lot of fish sauce and lime but this is not to everyone’s taste so I can’t say it often enough “taste” and if more is required add.

 

This is a lovely refreshing salad, serve with steamed or Thai sticky rice and enjoy.

Have a lovely relaxing Sunday until next time ..Enjoy…Love you all x

 

 

It is easier to get older than wiser!

Well, that’s true… am I wiser…Depends…lol……….TIT ( This is Thailand )
TIT ONLY IN THAILANDI  never cease to be amazed at how much or how many people you can get on a bike a or in car or lorry.

Do you know if I could have just 1 wish …...it would be to pick this up and drop it smack in the middle of the M25…Ha Ha and watch the reaction……..For anyone who hasn’t experienced the M25 car park, it’s in the UK.

traffic-Jam

It’s  Thai lesson time soon, my young grandson is helping me with my pronunciation and tones and I am feeling quite pleased so far…..but long way to go…..the teller is when you go out and ask for something in what you think is brilliant Thai and you get that blank look that says ..what!…..but hey ho will keep trying…..

It’s 86 degrees and rising..lovely……but no snow…xmas trees up and decorated, looks lovely…..but no snow……apparently the Uk is going to get some ferocious weather soon and when I see the pics and hear the moans bet I will be glad I have no snow.

The recipe for this week is Squid Salad. ( Yam pra muek ) which is one of my favourites and also one of the first Thai dishes I ever tried or have made.

Ingredients: 

  • 400 gm(14oz) baby squid.
  • 5 Spring Onion. (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)
  • 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 but depends on personal preference.

Let’s Cook!

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

Cut head/parrots beak of tentacles(the best bit)

Slice into 3/4 to inch slices.

Combine all ingredients.

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.

SAM_6224Again taste and check the seasoning. You cannot taste too much.

I just love Thai food one because of the taste and also because of the ease of preparation. It takes longer to chop ingredients than to cook the dish the majority of the time.  And as long as you remember to taste, taste and adjust seasoning to your personal taste and as you know by now I love chillies, fish sauce, coriander and mint in abundance.

Enjoy!

Oh and serve with  Sticky/ Steamed Rice or noodles.

Yesterday was our Craft Groups Xmas Lunch at a local Thai  Restaurant, I had one of my favourites…Massaman Gai and Keow Suey ( Steamed Rice ). Oh…and I think a copious amount of vino…Massaman is quite a mild Thai   Curry with potatoes ( Man Farang) and what I always have if I am not sure about the other food on the menu…… somehow most restaurants get Massaman right……haha…..

The New Year sees me giving a demo on how I make my jewellery..not sure about this as it comes from within…how do you demonstrate that?……. I just take my materials, cotton, string, beads in my chosen colours and twist and knot as I go …all very individual but no pattern and no two alike so think I will just take my box of goodies, choose my colours and away we go..wish me luck….. If you fancy looking at my creations I have a FB page…Taylor Originals……Don’t quite know why I did that as I don’t sell them just make them for gifts…..just a means of showing my friends and family what I get up to as I am so far away from them.

Very excited as some friends are over from the Uk….meeting them Monday and so looking forward to it……..

Tchau…..anyone guess correct? it’s goodbye in Germanic.

Not long now folks 13 days…don’t know about you but I still have lots of shopping to do……So if you have to brave the hoards of shoppers this weekend…Good Luck…..Or are you an armchair shopper?……I’m a bit of both…..Have a great weekend all of you and Happy  Shopping, Cooking or Partying.

Until next time Joigin.