Tag Archives: Bananas

Travel, Traditions and Recipes…Go Bananas… with Fruity Fridays

Good morning…from sunny Thailand…It’s Friday and time for some recipes and a chat…Bananas… I reckon everyone can buy a banana and has most certainly eaten or made banana bread and or a banana muffin…But do you know much about the banana, its health benefits and uses?

Bananas grow everywhere here...In gardens, by the roadside and on plantations…

Its scientific name is Musa Sapientum which roughly translated  means  Fruit of wise  men

Here it is called Kluay pronounced glue eye.

Seasons vary slightly around the regions and it is a tree-like perennial and officially classed as a herb, the world’s largest herb as it can reach 25 feet in height. The fruit is also classed as a berry. Did you know that?

Here in Thailand leaves are used to serve food on or wrap food in like these little parcels of tri-coloured sticky rice topped with shredded pork floss.

Tri Cloured sticky rice with pulled pork

The saying that you eat with your eyes certainly applies here as so much of the food is just so beautifully served and such lovely colours like this rice aren’t they pretty and all wrapped in a banana leaf.

Banana flowers are, as the name suggests, the blossoms from a banana tree. Left on the tree, considered as a vegetable.  It’s a very good source of fibre and has many medicinal values.

Banana flower

Banana flowers are the purplish-red flowers growing at the end of the long banana stem. The mature flower often has hard husks on the outside. When the husks have been peeled away, the leaves in the middle can be used to cook. It is also used to make a salad in some countries as well. If you are about to buy some for cooking, you should make sure to choose the fresh ones which are tight and undamaged. The outer husks should be closely overlapped each other for freshness purposes.

The flower can be eaten steamed with a spicy dip or made into a salad…For banana, recipes see this post…

As well as Thailand being known for a great source of Bananas...How about a trip to  Banana Beach in Phuket?

A small beach which can only be accessed by climbing down …Just as well I had Aston to help me and take my hand he is such a good boy to his Nannie…

It was a little way down and a bit slippery in places…But finally, we were on the beach…

It was well worth the climb apart from somewhere to buy a soft drink and a snack, a few boats offering trips to neighbouring islands just lovely sand and blue sea…

We spent a lovely few hours there just relaxing it was beautiful…

Nam Pboon Sai…A red banana dessert…

How was it made…The translation from my daughter in law was it is lime powder…from limes? Apparently not…It is a red powder she said…Ok…

Where does my red Lime powder fit in well it is sold here and apparently some of the powder is rubbed under the top gum of the mouth…I was warned( not) that I had any intention of doing that …To be careful it may burn!!!!!!!!

I was also getting a lot of surprised looks and smiles which translated I think meant what is this lady doing buying that… just as well I had Tik with me to translate that I wasn’t intending to smoke or rub it under my gums but cook…They still looked slightly bemused but I am used to that now.

I just wanted to know and see what made this Banana dessert red…..

To make red lime, powdered turmeric is added to the mixture. Instead of turning yellow like turmeric, this pasty mixture turns bright red. Nam Pboon Sai or limewater is made when more water is added to the mixture. When the lime settles, the clear, pinkish water above is used in cooking.

Limewater is used in Thai cooking to keep fruit used in long cooking like a banana in syrup or breadfruit in syrup. The fruit is peeled and cut and let soak in the lime water.

The grandmother here stores her red lime paste in a jar filled with water. The heavier lime sinks to the bottom while the clear limewater floats above.  When she needs the limewater, it’s ready. She would pour the clear pinkish water out from the jar. She just tops up the limewater by adding more water to the jar. There is also no need to refrigerate limewater or lime paste.

Just a word of warning…

sweet radish croneck squah and red lime powder

The powder I bought was available in red or white but apparently also comes as a red paste. It is pictured here with the pretty eggplants I found…

If you get pickling lime from hardware stores, which often have canning materials available, make sure you get the food-grade quality. The lime building material may contain a metal such as lead.

This is where I began to get quite scared as I know that there are some who just mix whatever they have to sell with no regard for the consequences.

The bananas in this desert look bright and shiny and sweet but are not as sweet as they look… I have found a recipe and now need to find the right bananas…So that is for another day…

That is all for today...Thank you for joining me 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!

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

 

The Culinary Alphabet in reverse…

Welcome to my new series…food-related of course…I was challenged way back at the beginning of this year by Pete…who suggested that maybe I should use ingredients and cooking methods where the A, for example, was the last letter i.e Pizza…

On reflection, I think it was a good idea although how I will fare when I get to some letters I am not sure if it will be doable but I will give it a good go… I am not one to back of if challenged…hehe

These posts will be Bi-weekly starting today…

Aquafaba…

I have a confession to make…I haven’t even kept count of the number of times I have thrown bean juice straight down the sink….Not anymore…

chana-166988_1920

The juice also has a name aquafaba a term coined by a vegan baker Goose Wohlt.

It can be produced from the liquid from both tinned chickpeas and the bean cooking water now I  sort of already knew that this liquid could be used as a base for soups, stews, and sauces but I wasn’t aware that if it was reduced down by cooking until it thickens then it can be used in the same way as the juice from the tinned chickpeas and is used by vegans or anyone who has an egg allergy as a substitute for egg whites in many recipes.

For example, it can be used in cookies, cakes, icing, creams, even meringues, and also mayonnaise the recipe made with aquafaba by Esme salon is below. ( you can use bean liquid or tinned bean liquid.

https://esmesalon.com/ess-vegan-aquafaba-chickpea-liquid-mayosauce/

The liquid can also be frozen for future use I either freeze in zip lock bags or ice-cube trays.

Just a little word of warning:

If you are using the juice from canned beans please make sure you are using brands which DON’T contain preservatives are organic and grown without using synthetic fertilizers or pesticides also look for low salt or no salt varieties and BPA free cans as the white lining inside the cans is a known endocrine disruptor and can leach from the can lining into the food causing many health problems, including brain development abnormalities, cancers, and heart disease.

Asafoetida…

Asafoetida powder is commonly known as Hing…It is derived from a species of giant fennel…although the smell can be unpleasantly strong while uncooked it is mellow and garlicky once cooked. To some, the smell can be offputting. The Germans call it Teufelsdreck which translated is Devils Dung. It comes in a very small container and you need a very small amount in a recipe…

smart

Bagna Cauda (BAHN-yah KOW-dah) – is an Italian term that means “hot Bath.”  It is like a Swiss fondue except that it has a much more robust flavour.  The original recipe called for walnut oil, but olive oil is now used and is considered to make an equally successful sauce.  The sauce is made up of anchovy fillets, olive oil, garlic, cream, butter, and vinegar.

Banana…

Bananas the whole stem

Bananas

I am sure most of you can get Bananas in your supermarket which will probably be the Cavendish by name as the original Banana favoured by the supermarkets was the  Gros Michel which became extinct by 1960 as it was wiped out by a fungus called the Panama Disease.

This could happen at any time as Bananas are actually clones and if they become infected with a fungus it just runs rampant and kills them all.

Bananas...here in Thailand and in my garden Bananas grow in abundance.

Bhuna…

The dish “bhuna” is an extension of that process where meat is added to the spices and then cooked in its own juices which results in deep strong flavours but very little sauce. The restaurant bhuna is a well-spiced Indian curry with a thick sauce.

Cocoa…

cocoa-beans-499970_640

Cacao vs. Cocoa. In one sense, the two words mean the same thing as “cocoa” is the English adaptation of the word “cacao.” However, there are also important distinctions between the two. While cacao refers to cacao beans that have not been roasted, what is called cocoa is made of beans that have been roasted.

Dolma…

Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia, and the Middle East. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant, and pointed gourd.

Dukka…

Dukka(h) is a crunchy blend of nuts and spices. … Combine pistachios, with cumin seeds, sesame seeds, and coriander. This is wonderful over any dish or just with some bread and olive oil.

Feta…

greek-feta-cheese-3548_640

Feta is one of my favourite cheeses and I can always get it here…The ancient Greeks called the product that emanated from the coagulation of milk “cheese”. The name Feta, literally meaning “slice,” originated in the 17th century, and probably refers to the practice of slicing up cheese to be placed into barrels—a tradition still practised today.

Halva…

Its primary ingredients are nut butter and sugar. Halva may also be based on various other ingredients, including beans, lentils, and vegetables such as carrots, pumpkins, yams and squashes. Halva is a dense, sweet confection originating in the Middle East.

Luffa…

Before I lived here I thought a Luffa was something you scrubbed your back with and that it came from the sea…How wrong was I?

This long brown, crispy baton-like object that when shook sounded like a babies rattle revealed… when the skin was peeled away a ” Loofah”

To say I was amazed alongside lots of my blog readers is the understatement of the year.

This led me to do some research and it is an amazing plant.

Not only are the flowers edible you can cook this edible squash-like gourd and have a Loofah. The plant produces both male and female flowers…

loofah-vine-loofah-flower-vine-flowering-vine

It is known as both a fruit and a vegetable. The male flowers come first followed by the female ones. It flowers all summer long and produces blooms up to 5 inches across..it makes a wonderful screen in your garden and grows very quickly once established. In fact, the fruits grow 1 1/2 inches per day. If you wish to eat them then they must be picked when they are gherkin size or no more than 4 inches in length as once the fibres inside toughen then they can longer be eaten.

For more on the luffa click here

Napa…

Thai-noodle-soup-pork

The word “napa” in the name napa cabbage comes from colloquial and regional Japanese, where Nappa (菜っ葉) refers to the leaves of any vegetable, especially when used as food.

Okra…

Also, known as lady’s Fingers is a flowering plant in the mallow family. Okra is eaten fried or in gumbo, but it’s actually a fruit. Okra, a staple of Southern cuisine, appears to be a vegetable at first glance. However, the plant’s pods, the part that you eat, contain seeds, making it a plant thus botanically it is a fruit.

Pasta…

sausage and pasta

Italian name given to a type of starchy noodle or dumpling food or dish typically made from grain flour, commonly wheat, mixed into a paste or dough, usually with water or eggs, and formed or cut into sheets or other shapes. It is usually cooked by boiling, baking or frying. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different flavour and texture, or as a gluten-free alternative. Pasta is a staple food ingredient of Italian cuisine it comes in two forms fresh or dried.

Pitta…

Are yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighbouring areas. Eaten with hummus or taramasalata (which) I love or stuffed or rolled up with meat and vegetables.

Pizza…

pizza-346985_1920

Originating from Italy…Pizza is a popular takeaway with many varieties of toppings from cheese and tomato to a meat feast …Pizza can also be a dessert with toppings of chocolate, fruit ..really anything goes now as a pizza topping…Pineapple seems to be one of the latest controversial toppings some say it should never be allowed to top a pizza others love it…I don’t mind pizza with pineapple.

Quinoa was once the staple food of the Incas and was known as “the mother grain” in ancient times.  It has just started to catch on in the U.S.  It is a very small ivory-coloured grain, which you can purchase in grain and flour form.  It cooks like rice, but cooks in half the time and expands to four times its size.  The flavour is delicate and has been compared to couscous with a slightly bitter aftertaste.  To remove the bitter taste, you need only to rinse the quinoa in a sieve before cooking.  Many chefs are using it as an interesting side dish.  Sometimes it is called a Superfood because it is a good source of iron, plant protein, potassium, magnesium and lysine.

Rioja…

One of my favourite wines I love a glass of good Rioja…Rioja is the name of the region where Rioja wine is produced…made from the Tempranillo grape a big fruity grape with good ageing properties combined with barrels made from American Oak this is a beautiful wine.

Salsa…

There is nothing nicer than a great salsa…Papaya is classed as one of the worlds healthiest foods and Christopher Columbus likened it to a fruit of the angels…In a salsa?? I made a small bowl to start and was pleasantly surprised.

I used 1 ripe tomato, a cup of papaya, 1 spring onion, a small shallot, a handful of chopped coriander and a cheek of fresh lime. Cut everything up small and mixed together…It was very nice…I also added as an afterthought just a little chilli…It has to be done…haha

Papaya tomato onion salsa

Eaten with my flatbreads it makes a lovely healthy little snack.

Yukka…

Also known as Cassava…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.

https://carolcooks2.com/2020/03/10/thailand-down-on-the-farm-snake-gourdcassava/

I hope you enjoyed this reversed back to front alphabet…xx

Please stay safe as it seems in some places lockdowns are being introduced again…not good 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 well being.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…Then, I will be happy!

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

 

 

CarolCooks2…weekly roundup 26th January -1st February 2020…

It’s that time of the week again… Time to relax and have a read…My tea this morning is Oolong Green Tea…What’s your early morning cuppa?… Thank you to those of you who shared with us your early morning cuppa last week…It has turned cold again here in the mornings not as cold as November but cold for me…Hubby laughs at me as he is in a thin tee shirt and I have dug out a long-sleeved, long too big jumper which I can snuggle into…I am warming up nicely now as I sip my Oolong tea…

Cup of green tea-1887042_640

Just a little extra info to those of you and I was one of them who don’t like green tea because of its bitterness…It is all in the brewing…   Green Tea is a lovely drink if brewed properly…

Enough of my chit chat… could talk the hind legs of a donkey….lol x

Grab your cup and join me for a cuppa and a catch-up…x

Monday…The day when I try to find the good news on recycling and Climate Change…The day when I try to decipher just what is happening around the world and it certainly is a mish-mash…a hot potato…Lots of truths and half-truths…The bottom line methinks is we have to start doing just that little bit more, teach our children and grandchildren …make them aware…we need to be more aware…I also will name and shame as you know…I also think as a consumer we need to be calling out those companies who are blatantly flouting the rules…

In my naughty corner, last week was Coca Cola…I mean it is pretty low to pass the buck and blame YOU the consumer as to why they will not be changing their plastic bottles isn’t it? I am not going to be adding to their media profile by showing an image of their bottles here. I think we all know what a Coke bottle looks like …Don’t we?

pollution-1603644_640

https://carolcooks2.com/2020/01/27/recycling-and-climate-change27th-january-2020banana-leaf-technolgy-and-roof-top-gardens/

Tuesday…now one of my designated writing and recipe testing days …This week as you know it is all about bananas and more bananas…Naughty but nice…haha

smart

Especially with ice cream…Aston ate two bowls…

Wednesday…

Carols Cookery Column over @ Sally’s where she is reposting my A-Z …and very well received it has been so far on its second release…This week it was the letter B not only Brocolli but tada..Bananas…haha

There really is no getting away from the number of bananas I have here…green, red, yellow…..By now I think you must sense a common thread here…x

https://smorgasbordinvitation.wordpress.com/2020/01/29/smorgasbord-blog-magazine-food-column-carol-taylor-a-z-of-food-baking-soda-bananas-brocc

Whimsical Wednesday…

And not a banana recipe insight…It was National Soup Month and last week was a lovely Mushroom soup I mean who doesn’t love a bowl of banana mushroom soup…? I have been begged NOT to make this…Have you eaten Banana Soup?

I must admit I am tempted lots of lovely Thai flavours in this…Aston is still pulling a face which is saying Noooooo….haha

https://carolcooks2.com/2020/01/29/whimsical-wednesday-with-carol-24/

Thursday… Still a non-blogging day…I spent the day in the kitchen…

Friday…Is the day I invite you into my kitchen…A bit of a mixture this week Bananas Chicken Feet Curry, BananasJackfruit Salad, my favourite bananas Asian Beef Brisket… and finally Bananas Fried Banana Balls…

 

https://carolcooks2.com/2020/01/31/carolcooks2-this-week-in-my-kitchen-chicken-feet-curry-thai-vegan-jackfruit-salad-crispy-fried-banana-balls/

Saturday…

Time for part 4 of Sally’s fabulous new series shopping by Nutrient…There are times in all of our lives when we may have been lacking in iron, Vit C anything and we may have been at a loss as to what we can eat instead of popping a pill…

Sally had done all the work for you, easy to read and all ingredients which most of us buy anyway…Do pop over and have read…

https://smorgasbordinvitation.wordpress.com/2020/01/30/smorgasbord-health-column-weekly-grocery-shopping-list-by-nutrient-part-four-phosphorus-to-zinc/

That’s all for this week…Thank you for reading and thank you to all of you who have commented and shared my posts this week …I love your comments so please keep them coming…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.

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 great Sunday and a fabulous week xx

CarolCooks2…Weekly Roundup…Budgets, Fire in the Amazon, Bananas and more…

Just in case you missed any posts this week…Or if you like to do what I do and that’s snuggle down in your favourite chair and have a read…They are all here in one post so grab your favourite chair, a drink, settle down and enjoy…There are recipes, music and more…You could even add a healthy snack of popcorn, your favourite music and read…Personally, I love weekly roundups as I am a busy lady like most of you and I don’t always have time to read posts daily…Life or writing just get in the way…Don’t they?…Especially if you have a deadline or a plan…Enjoy!

steriped socks feet and coffee

Image by congerdesign from Pixabay

Last week I was away so apologies if I didn’t answer your comments as timely as I usually do…I think I have nearly caught up. I had a lovely few days with my bestie and it was lovely to just chat with a real person…I am sure you know what I mean …just sitting and chatting…

I nearly didn’t get back on time and I even thought I may not even get there  …

I picked up a passport out of the drawer and put it in my bag…I had already checked in online so proceeded straight to security who checked my passport against my boarding pass (really)..I sat down ready to board…the hostess came round checking boarding passes and asked is that your passport??? Glancing down I realise …It was hubbies…Panic...The only acceptable ID I had was my British driving licence…She went away to check if it was ok…more panic...She came back and assured madam she could board the plane..wrote on the top of my boarding pass and advised me to check at arrivals whether I could return using the said driving licence…

Jobsworth at the other end said...NO!…Next instalment Wednesday…

Monday…As is the norm is waste and recycling…and Climate change…

Sadly the Amazon rainforest has been on fire for the past month, and Brazil has declared a state of emergency in the region. The fires are destroying the homes of indigenous tribes and threatening millions of animal species.

More to follow tomorrow…

https://carolcooks2.com/2019/08/26/latest-recycling-and-environment-news-26th-august/

Tuesday…Last week it was a hash up of previous posts as I was away on a jolly…But always good to recap on what works and what doesn’t…Isn’t it?

No more...Diets Healthy eating (5)

Also some great advice from Sally…I am back home now and didn’t add a thing even though I had a few drinks …and some delicious food although most of it was seafood and some lovely larb tort which is a Thai larb salad made into little balls and fried…Absolutely delicious…I will give you the recipe next week…

https://carolcooks2.com/2019/08/27/healthy-eating-no-more-diets-10/

Wednesday…Is my day to indulge myself…It was also National Red Wine Day…It would have been rude not too…So we sat and watched the sunset at the beach and partook in a lovely bottle of the red stuff…Moderation was shelved…haha

sunset at bangsaray beach

 

https://carolcooks2.com/2019/08/28/whimsical-wednesday-with-carol-10/

Thursday… Go Bananas...I did not realise there were so many different types and colours of bananas until I moved here…It just opened up a whole new world…I went from liking bananas to loving them…

The whole of the plant is used here… the leaves, fruit and flowers just amazing recipes and uses…

https://carolcooks2.com/2019/08/29/travel-and-traditions-go-bananas/

Friday…My last day…Time to go home so as you know I did no cooking last week…just eating out…A lovely break I even left my laptop at home…I decided to have a little change and talk about budgeting and it seems as if it went down well…

coins-1015125_640

 

Shopping wisely is the way to go and it leaves you some money for a few treats…Like my few days away…

https://carolcooks2.com/2019/08/30/this-week-in-my-kitchen-feeding-a-family-on-a-budget/

Chat tomorrow when there is more on the raging fires in the Amazon and lots on food waste…

Thank you for reading this post I hope there was something that piqued your interest xx Have a great Sunday

About Carol:

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 to 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

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Thank you once again for reading this post and if you love it please feel free to share or bookmark for later.  If you have any queries then drop me an email carolcookstwo@gmail.com  xx