Tag Archives: Carol Cook’s

Whimsical Wednesday..with CarolCooks2…

Good morning it is a lovely day here the birds are singing quite loudly today although the squirrels were licking up a fine racket with their antics so I think the birds are joining in…

We have had two uninvited guests over the last two days…the snake shows no sign of wanting to move but as long as he stays away from the house we are happy…The spider was trying to get in…

Both are harmless of left to their own devices…

Did you know?

Anna Maria “Marie” Tussaud, the woman behind one of London’s most famous tourist attractions, died on this day at the age of 89. She had spent a lifetime creating lifelike waxworks of the famous and the infamous from murderers to monarchs; from pop stars to politicians; from the beautiful to the beastly.

Today Madame Tussauds – there is no longer an apostrophe – has branches around the world and is now owned by the Merlin Entertainments group, which also runs Legoland and other theme parks.

For those of you who are cocooned at home and confined to the house and garden someone has been inventive…

Weatherwise in the Northern Hemisphere April can be a mixed month. Rainy and wet one day and sunny and warm the next. Sunshine and showers can be the norm.

It also brings the flowers the daisy and the sweetpea are the flowers of April…The daisy symbolises innocence, loyal love and purity…Who remembers making daisy chains and plucking the petals? He loves me, he loves me not…

daisy heart ribbons-3392654_640

The sweetpea is a flower I was never very successful at growing when I lived in the UK it was also a flower I loved such a pretty flower…however although it signifies blissful pleasure they were used to say goodbye…The pea is also one of the oldest food crops on the planet domesticated by humans some 11,000 years ago. The earliest human consumption of wild peas was at least 23,000 years ago, and perhaps by our Neanderthal cousins as long ago as 46,000 years ago.

sweetpea in vase

Photo credit: hehaden on VisualHunt.com / CC BY-NC

That said… Only vegetable pea flowers can be eaten, not sweet pea flowers which are toxic.

Flowers are slightly sweet and, surprisingly enough, taste like young peas. Delicious added to salads. Use candied flowers to decorate fish dishes or cakes. The shoots and vine tendrils are also edible and have the same delicate, pea-like flavour.

I love pea shoots I also love tea made from the beautiful butterfly pea flowers…

Butterfly pea tea in a pot

Hot or cold it is a lovely tea…These pea flowers are so pretty…

To make the tea…

First, rinse the tea with hot water and warm the pot and cups.

You will require about 2 tsp of Butterfly Pea flowers to every 500 ml of hot water (90c-95c) the water should be just under the boiling point.

smart

Infuse the Butterfly pea flowers for 2-4 minutes for the 1st and 2nd brew gradually increase the brewing time for subsequent brews…I use my tea generally 3 times sometimes 4 depending on the tea and your taste.

Did you know?

In 1923 in the month of April Insulin became readily available to diabetics…

diabetes-528678_640

In 1923, Frederick Banting and his team won the Nobel Prize in Physiology or Medicine for the discovery of insulin. … Discovering insulin could have made Banting very rich, but he decided to give the patent away for free. He wanted insulin to be available to everyone, not held out of reach at exorbitant prices…What a great man…

Let’s have a tune…some music…

Yes, folks heed the end…and to the stupid individual whose comment I saw on a friends post…Tell all the relatives of the people who have succumbed to the disease…Whose immune system couldn’t fight it what to…I am sure you must have thoughts on that…

That’s all for today …Well, it should have been yesterday but I had some sad news my brother- in- law in the UK passed away…Please stay safe and well…SO many are dying or are sick with Covid-19…It is real…Be safe 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 fabulous week and stay safe these are troubling times xx

Recycling and Climate change…The Good …No!… the Great News…

Yes, you read it right it is not the good BUT the great news today…

If England had a Prime Minister like Jacinda Arden ( New Zealand) I would happily use my proxy vote and vote for her…To me, she is what a prime minister should be…Jacinda Ardern’s landmark climate legislation has passed in New Zealand parliament, with historic cross-party support, 

A heart map held by a hand

It is those words cross-party support…which gladden my heart …Politicians everywhere on important issues should be working together across the parties and we certainly do not see enough of that…

This blog is not political as you know...Jacinda Arden deserved a mention…She was decisive about the TERRIBLE shooting AND guns and plastic got short shift as well…

Germany has unveiled a zero-emissions train…

 

Ikea…To use mushroom packaging…     That Will Decompose in a Garden Within Weeks

 

Although not without its critics...Sweden has a state-of-the-art waste collection system with recycling stations located no more than 300 metres from residential areas. There are also pipelines under roads that vacuum garbage which is sent by households to the stations.

The waste collection system helps to get rid of the smell of rubbish from neighbourhoods thanks to the use of underground deposits, it also means the rubbish does not occupy any space at street level.

It also boasts nearly zero percent of waste…a system so successful it is importing waste.

This is good news...Pilot plant to recover rare earths using Hydrogen…

Global Science Award for Removing microplastics from the sea goes to Irish teenager…

Here’s how he does it…

I love how young people are taking an interest and doing something about the world’s problems…Kudos to them…

All of the garbage trucks in Toronto, Canada will soon be powered by the biogas produced from the very trash they collect.

Toronto is set to be one of the first cities in North America to launch such an initiative, thanks to its newly-constructed Dufferin Solid Waste Management Facility.

Starting in March 2020, the city’s fleet of garbage trucks will collect all of the organic waste and food scraps from the Toronto Green Bins and bring them to the facility for processing.

How encouraging is that?

I love that around the world much is going on to minimise rubbish and clean up the world …I do think we all need to take part though and learn just how and what can be recycled as many things are made from a mixture of various types of plastics which then means they need specialist recycling. I am much more aware when I buy something now as to its composition so that in the event it will need recycling at some stage I know where and how…or even if it can be recycled.

Lots of good news today…Please share your good news stories we would love to hear them…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 are now regular columns on my blog this year. It is important that we are mindful of the world we live in…We all need to be aware of our own homes carbon footprints…where does our food come from? How far does it travel…Simple to do but if we all did it…Not only would we support local businesses but reduce our carbon footprint…

green foot prints eco system

 

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

National Pumpkin Month…Facts…Trivia…and a delicious Thai Pumpkin Soup…

Halloween is drawing near and I am sure lots of you have decorated your homes already please send me some photos so I can share your marvellous or scary themes and decorations…We would all love to see them…I would as Halloween is not really celebrated here or only by the American communities so no decorated homesteads just a few Halloween themed parties…

So don’t be shy share away and promote your blog on here…

Does China celebrate Halloween? 

There are several days and a whole entire month in China that are similar to Halloween. These are the Hungry Ghost Festival, the Qing Ming Festival, the last day of the seventh lunar month, and the Spring Festival. …

The UK celebrates Guy Fawkes …However  not so widely celebrated by many although growing in popularity… the manufacturers are jumping on the commercial bandwagon.

witch and black cat-1461961_640

Did you know? The word “witch” comes from the Old English wicce, meaning “wise woman.” The plural for wicce is Wiccan. Wiccan were highly respected people at one time. According to popular belief, witches held one of their two main meetings, or sabbats, on Halloween night.

This recipe is an authentic Thai recipe … Pumpkins and squash grow very well here and are found on every market stall and on every street food stall and so much is done with this versatile  vegetable  lots of lovely Thai desserts and soups…but I digress this lovely soup would look equally at home in your hollowed out Halloween pumpkin shell  and add a bit of Thai spice to your table. If you have little pumpkins then it would look beautiful served as individual portions.

Ingredients:

  • 400 gm  pumpkin peeled and diced into 2 cm cubes
  • 1 tsp white peppercorn
  • 2 coriander roots
  • 2 stalks of lemongrass  very finely sliced
  • 3 small shallots diced
  • 1 tsp fermented shrimp paste…You will be able to purchase this from most Asian stores or online.
  • 300 ml of prawn stock….I always keep my prawn heads and bits in the freezer until I have enough to make some stock.
  • 700 ml coconut cream
  • 1 tbsp freshly squeezed lime juice
  • 2 tbsp roasted chilli paste
  • 2 tbsp fish sauce
  • 1 tsp coconut sugar
  • 16 prawns /shrimp, peeled and deveined or crab meat
  • A handful of fresh Thai basil leaves save some for garnish
  • 2 tbsp coconut oil to stir-fry

Let’s Cook!

Firstly pound the peppercorns and the coriander root into a smooth paste. Then in a large saucepan, over a medium heat stir-fry the peppercorn/coriander root paste, pumpkin, lemongrass, onions and shrimp paste, stirring all the time for about 3 minutes until all those lovely Thai flavours are released.

Reduce the heat to very low, cover the pan with a lid and cook very gently for about 20 minutes until pumpkin is soft, stirring occasionally.

Next, transfer the mixture to a food processor and blend with the shrimp stock until smooth. Pour back into a saucepan and add the coconut cream and bring to a slow gentle boil.

Add your seasonings, lime, fish sauce, sugar, chilli paste and stir to combine, add your prawns/ crab meat and cook for 1-2 minutes…Now taste and adjust seasoning if required.

Remove from the heat and pour into serving bowl or bowls. Stir in the basil leaves and garnish with extra leaves.

pumpkin-soup-1804351_1920

The true Thai way is to also garnish with spring onions or garlic stems, some fried crispy garlic or chicken skin and it always looks so vibrant and you just want to dive in and drown in the lovely flavours.

Enjoy!

Owls are one of my favourite birds but in medieval Europe, owls were thought to be witches and if you heard an owl hoot then someone was about to die.

owls-1461952_640

Some Pumpkin facts…

Pumpkin flowers are edible and a pumpkin contains on average about 500 seeds which when roasted make a healthy and delicious snack… the flowers are so pretty and it looks like Mrs bee loves the pumpkin flowers as well…

pollination-3572147_640

Even what I call the scraggy bits of the pumpkin which…hands up I have thrown in the bin…No longer… add it to your stock pot…waste not…want not…

Halloween Superstitions: 

I wonder if anyone still believes or carries out these traditions? What Halloween traditions have been passed down through your family???

  • If a person wears their clothes inside out and then walks backwards on Halloween, they will see a witch at midnight.
  • Scottish girls believed they could see images of their future husband if they hung wet sheets in front of the fire on Halloween.
  • Girls who place the apple they bobbed for under their pillows are said to dream of their future love.

Some of these traditions seem a bit far-fetched to me I would image not very comfortable to sleep with an apple under your pillow…

Now for a real life witches house….

Yes, literally three blocks away from the Waldorf-Astoria is one of the city’s most unique houses!

Tourists gather daily to check out one of the most unique attractions in the 90210 zip code!

Located on the corner of Walden Drive and Carmelita Avenue, this house is just steps away from the ritzy 90210 shopping area of Beverly Hills – but it looks like a world away!

To read all about it head over to John Rieber’s place..He has an amazing blog full of trivia and great recipes..Fact and fiction and the utterly ridiculous at times but always good fun…

But did you know that Agatha Christie’s Halloween Party Mystery Novel was about a girl who was drowned in the Apple bobbing tub ??

A Halloween quiz question for you…

Every Halloween, Charlie Brown helps his friend Linus wait for what character to appear?

Answers in comments, please …

Pumpkin was a cure for freckles? Another old wives tale methinks…

This weeks Halloween cocktail is by Martha Stewart ably assisted by Brendan Foster who measures spirits just the way I do…lol

I am just off to check out the poison Apple cocktails…Laters xxx

witch-1424756_640

Checked and very nice that cocktail was…That Brendan Foster has much to answer for…I followed his advice and nearly fell off my broomstick xxx

I hope you are enjoying these Fang-Tastic Pumpkin posts and please if you have any tried and tested Halloween recipes I will post them and credit you so please let me have them…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 are now regular columns on my blog this year. It is important that we are mindful of the world we live in…

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

Week 8…In my kitchen…Mangosteen and sourdough…

Welcome to week 8 in my kitchen…Sourdough is looking good she said in a whisper although if it goes belly up Tabula Rasa has given me some great tips…Thank you Tabula.

Before I go on just a tip about the cooking of brown/wild rice which does take longer than white rice to cook…soak it in the fridge for a few hours or overnight or a tip from Sally she cooks hers in the microwave…Thank you, Sally…

If you want to hear something funny…One of our neighbours knocked and gave us 30 eggs…Very nice of him…The other day I was cooking and took one out to use they were slightly smaller than the eggs I usually get but for my purpose it was fine… Ready for the egg I tapped it as normal with a knife and went to part the shell…It was a hard boiled egg…I now have 29 hardboiled eggs to use…Egg sarnies anyone???

This week’s Curry…Yellow curry with rambutan fruit.

rambutan open fruit-2477586_1280

Ingredients:

  • 1 lb chicken breast cubed or sliced or boneless thighs
  • 1 tsp. ground turmeric
  • 4 garlic cloves, roughly chopped
  • 4 kaffir lime leaves, torn
  • 3 red Thai chillies cut diagonally
  • 1 stalk lemongrass, smashed, outer layers removed, and inner core thinly sliced
  • One 2-inch piece galangal root, peeled and thinly sliced
  • 8 rambutan
  • 2 tbsp. coconut oil
  • 12 small pineapple, peeled, cored, and cut into 1-inch cubes
  • 1 medium yellow onion, thinly sliced
  • 12 cups coconut milk
  • 2 cups chicken stock
  • 1 tbsp. fish sauce
  • 2 tsp. palm sugar or light brown sugar
  • Coriander leaves, to garnish
  • Lime wedges, for serving
Let’s Cook!
Using a mortar and pestle, pound the garlic, lime leaves, chillies, lemongrass, and galangal with the turmeric until a coarse curry paste is formed.
Using a small knife, halve the rambutan and peel away their outer shell. Remove the soft flesh from the centre nut, avoiding the papery skin that surrounds it, and place the flesh in a bowl.
In a large saucepan, heat 1 tbsp of the oil over medium heat.
Add the pineapple, and cook, stirring, until slightly caramelized, about 4 minutes. Using a slotted spoon, transfer the pineapple to a plate.
Add the remaining 1 tbsp of oil to the pan, and then add the onions. Cook, stirring, until golden brown, 4 minutes. Add the curry paste, and cook, stirring, until fragrant, about 2 minutes more.
Pour in the coconut milk and stock, and bring to a boil. Reduce the heat to maintain a simmer, and cook, stirring, until reduced by half, about 20 minutes.
Stir in the chicken, and continue to simmer until the chicken is cooked through.
Add the reserved pineapple and rambutan, and cook until the fruit is warmed through, about 2 minutes.
Remove the curry from the heat, and stir in the fish sauce and palm sugar. Garnish with coriander and serve immediately with the lime wedges and rice.
Enjoy!
blackberries on the bush
I also made some fruit slices…Blackberry fruit slices to be exact the recipe said blueberries but I didn’t have any so blackberries it was… Who remembers blackberry picking as a child and coming home with purple lips and hands? My mum used to make Jam, pies and crumbles with them and did we have fun  picking them well until we caught our legs or hands on those prickly brambles…haha
Ingredients:
  • 1/2 cup of melted grass-fed butter
  • 1 cup of flour
  • 3/4 cup of rolled oats
  • 3/4 cup of raw sugar
  • A pinch of salt.

Fruit Layer.

  • 2 cups of blackberries, blueberries or fruit of your choice.
  • 1/3 cup raw sugar
  • 2 tbsp fresh lime juice ( I also grated the skin)
  • 2 tsp tapioca powder/cornflour

Heat the oven to 350 F/176C and grease an 8-inch square oven dish.

Add the flour, oats, sugar and salt to the melted butter, stir to combine well and set aside 1 cup of the mixture for the topping.

Put the rest of the mix in the greased pan and flatten down well.

Mix the lime juice with the tapioca powder then add to the fruit and sugar stir well to combine.

Pour the mix over the mixture in the baking tin and then scatter the reserved mix over the top of the fruit.

Bake for about 55 mins until golden if you are using fresh berries then reduce the cooking time. Cool completely and cut into pieces.

Next time I would double the recipe as it was very nice but didn’t make many squares.

Fruit just coming into season this week is the lovely Mangosteen…

Once you get through its hard outer shell you find a white juicy fruit…

About the Mangosteen…

The Mangosteen Garcinia Mangostana has a very hard outer shell and is a widely eaten and available fruit here in Thailand.

When open it is similar with its segments to an Orange. It has a thick outer skin which is about 1/4 of an inch thick. If picked straight from the tree it is easier to open because as the fruit ages it dries and loses water thus the outer shell quickly hardens.

Keeping it in a bag in the fridge slows down the moisture loss.

It grows naturally in South East Asia and is known for its sweet peachy tasting flesh. Its seeds are bitter and should not be eaten.

When young ..freshly picked from the tree the seeds are white but turn brown as the fruit ages so it is a good indication of how fresh your Mangosteen is.

To open the fruit using a thin sharp serrated knife carefully cut around the circumference of the fruit. Then twist to open.

Warning: Be very careful not to cut yourself as the shell is very hard which may cause the knife to slip.

Low in calories and high in fibre with a high Potassium content the Mangosteen also has healthy amounts of manganese and magnesium which is good for intestinal health.

It is known as one of the 5 not so typical fruits noted for its life-changing potential. Scientists believe that an antioxidant in Mangosteen can cause cell death in cancer.

But as with everything we consume moderation is key. Its high fructose levels can be harmful to humans.

You have probably noticed that my recipes are all cooked from scratch contain healthy ingredients which have proven health benefits…I am trying to break the mould or the myths that healthy food is bland and/or boring…There seems to be a barrier to me… we just need to know our food and what the benefits to our health is and cook accordingly.

I don’t spend hours in the kitchen and I don’t think that I buy special foods or expensive foods and I certainly don’t feel deprived in any way at all…It is also foods which we all eat ..grandkids included although we limit the heat for little Lily or take her portion out before we add all the chilli.

the mekong river sunset

That’s all for today I am now off to collect my big boy from the airport I haven’t seen him for 3 years so I am super excited and won’t be around much online this weekend we are off to Nong Khai tomorrow to show him a few sights and how beautiful the Mekong is at sunset  and enjoy some lovely food hopefully I will get to have my favourite egg drop soup….Bye for now 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

The Culinary Alphabet…The Letter L

header culinary alphabet letter L

Welcome to this month’s The Culinary Alphabet beginning with the letter L, bought to you by moi @ CarolCooks2.

I hope you all had a brilliant Christmas and the New Year brings you Good Health and much happiness. I would also like to wish Esmé a Happy New Year filled with love and good health and thank her for letting me loose once again.

Starting with Lamb which is one of my favourite meats although not so easily available here. We enjoy Lamb when it is available to buy…

Egyptian Lamb Flatbreads

Ehyptian-lamb-flatbreads

Cold lamb is not very nice so we decided to make some flatbreads..a first for me I was really pleased with how they came out..very quick and easy to make and a great use for the leftover lamb they made a change to shepherds pie.

To read the rest of the post and to get the recipe then head over to Esme’s Salon…

https://esmesalon.com/the-culinary-alphabet-beginning-with-the-letter-l/

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 and I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits, and vegetable ones 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.

I am also very much into waste and pollution both on land and the sea.

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

Connect with Carol

Blog
Twitter
Facebook
Pinterest

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

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – A Thai Cookery Lesson – #FriedRice

No-ones first efforts at fried rice could be worse than mine…Claggy and clumpy is not good…If you follow these tips you should have perfect fried rice every time…Enjoy!

Smorgasbord Blog Magazine

Welcome to Carol Cooks over at Sally’s… Before I came to live in Thailand I had been on a few holidays here and liked to cook Thai food at home… Mainly it was a disaster I just couldn’t cook a nice fried rice …It was absolutely awful…

Since living here I have had a few lessons from my daughter in law as to the error of my ways and now I can make a stir fry and hold my head up amongst most Thai cooks.

I will now show you how to make the perfect fried rice.

Rice must be cooked and cold so generally if you have had rice the night before and have leftovers then it is a way to use it up.

That was my first big mistake and why I had clumpy rice which stuck to the pan and why I didn’t ever get that nice…

View original post 1,268 more words