Tag Archives: Miang Kham

CarolCooks2…weekly roundup 30th August -5th September 2020… Recipes, Health, Food labels, Whimsy, and …The return of the Wolverines…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed any posts during the week…

Take a pew and get comfy… have a read… I hope you enjoy it!

Relax and Enjoy! (1) Weekly Roundup

Monday always starts with news and my views… always something new to discover…This week was no different…Food Labels…

There are many reasons why food labels are not fit for purpose…The fact that only people who can generally read them are those with 20/20 vision, of course, we want to know what is in our food as if it is chicken I want to know chicken is the main ingredient…I want to know the source of my chicken as the way they are reared is vastly different depending on where they come from and the processing..regulations vary from country to country and of course, I don’t want my chicken to come from 1,000’s of miles away I want to be assured of its global footprint and health.

That is just for starters…

https://carolcooks2.com/2020/08/31/food-labelling-part-2/

Wednesday:

Found me over at Sally’s where it was time for the next letter of my journey through the alphabet and the letter Q…surprisingly there were lots of yummy foods beginning with Q…I also learnt that queso means cheese…doh! however, that just sums me up at the moment…I half wrote a post for Tuesday and it sits in drafts…I don’t like September it is my birth year and although I think age is just numbers..mine are totting up and I don’t like it… it is unsettling me or is it this Covid-19 or a combo but unsettled I am…

Anyways pop over to Sally’s and enjoy Q…

https://smorgasbordinvitation.wordpress.com/2020/09/02/smorgasbord-blog-magazine-food-column-carol-taylor-a-z-of-food-q-for-quince-quail-quenelles-and-quesadillas/

Thursday: How healthy is your breakfast?

Breakfast or brunch is most peoples first meal of the day…For some, it is a slap-up breakfast with all the trimmings and for others a snatched cup of coffee…

In this post, I look at breakfasts around the world and they certainly all have their differences and they all have foods which I would love to eat…

I unravel the breakfasts a little and dig a little deeper to find out more head over and have a read…

https://carolcooks2.com/2020/09/03/how-healthy-is-your-breakfast/

Friday: Tamarind…

One of my favourite fruits as the taste changes as it matures and each taste is different from the last and equally as glorious… I was asked which fruit I could compare it with and I couldn’t it has a unique taste of its own…

fresh young tamarind fruit

 

Picked young like this the fruit is white and slightly tinged with pink, a nutty taste with just a hint of its more grown-up taste of sweet and sour… Like this, they are available for a very short period of time literally a couple of weeks a beautiful snack…

When it ripens it becomes brown and sticky with an awesome sweet and sour taste…

Again they can be eaten as they are and are found in all shops dried in packets with or without the obligatory chilli and with or without the very hard black pit.

For more info and recipes on this lovely fruit please click the link and enjoy!

https://carolcooks2.com/2020/09/04/fruity-fridays-the-tamarind-2/

Saturday Snippets:

Yesterday I think I got some of my mojo back…Saturday Snippetts was more on point…Was it James Veicht who cracked me up it was an oldie but one I hadn’t seen and as I absolutely hate spam it was great…Toasters is all I will say I also defined the word Toast!….

Dr Zhivago was on the same page as Chuck Berry and John Lennon…Long Live Rock n Roll...my era…Omar Sharif used to make my heart flutter and methinks I will have another watch of that great film…It is also national organic month so there will be more on that in the coming weeks…you knew ..didn’t you? the very rare wolverines are back and Sally talks to us about statins in the Health Corner…scary…All in all a jam-packed Saturday Snippets I hope you enjoy! xx

https://carolcooks2.com/2020/09/05/saturday-snippets-5th-september-2020/

I also extend my apologies as I didn’t post the wild mushroom soup or the jalapeno stuffed pork loin…I will this week…I also had the biggest fail I have had in the kitchen for a long time…I absolutely ruined the paella although the power outage didn’t help what a disaster it was awful…I am not going to live that down here for a very long time…Ooppps xx

God bless you all in these turbulent times…be safe and stay well…

My hopes…for the future…

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learnt ..realistically I have my doubts…

Thank you for reading be well and stay 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 well being.

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 stay safe and healthy xx

Fruity Friday’s…The Tamarind

 

 

I just don’t know where the time goes it’s Friday again and this week I am showcasing the lovely Tamarind…The Tamarind is very plentiful here and used in many Thai dishes …I love just eating the fruit it has quite a sour taste but I like it…It is sold in little packs here on the markets the seeds already removed or as a paste to add to food. It is also sold dried and sugared as a snack food and although sugared is still has quite a sour taste…

This rather plain brown podded fruit does, however, have the capacity to elevate your food to something else.

Tamarind like many fruits and vegetables has a long history of healing and aiding stomach disorders and is used as a laxative.

Tamarind preparations are used for fevers, sore throats, inflammation of joints and sunstroke. The leaves dried or boiled are made into poultices to help reduce swollen joints, sprains, boils, haemorrhoids and conjunctivitis.

Tamarind is also great as a marinade for meat as it breaks down and tenderises tougher cuts of meat. It is used to make jams and syrups it is also one of the secret ingredients of Lea & Perrins  Worcestershire sauce which is a fermented sauce which has many uses.

Great for smoothies a mango and tamarind smoothie is very nice it also has many other culinary uses.

This little dip is a recipe from Bali given to me by my grandson’s girlfriend it is very easy to make but made more special by the addition of tamarind. 

Called Rujak sauce it is lovely with mangoes.

  • Take 200 gm of palm sugar shaved.
  • 15 gm of tamarind flesh and 5 tbsp of water leave to infuse for 5 mins and then drain and keep the tamarind flavoured water.
  • 6 or more Thai chillies.
  • 1/4 tsp shrimp paste and 1/4tsp salt.

Blitz all these ingredients together and you have fiery little sauce.

It is hard for me to pick a favourite dish made with Tamarind this recipe for Beef Rendang is a recipe given to me by my friend Mamik and it is very nice the beef is amazing. It is also my go-to recipe if I want that special dish to impress although there are many ingredients and it has quite a long prep time it is so worth it and as I said earlier if I am having guests a really lovely dish. You can see how rich and flavoursome that meat looks and it tastes amazing…

beef rendang

Ingredients:

  • 2” Galangal
  • 2” Ginger
  • 1 kg beef (Bottom Round)
  • 1-litre  Coconut Milk (3 sm tins and made to one litre with water)
  • Grind together and put on one side, 1 tbsp Coriander seeds, 1 tsp Cumin seeds and 1 tsp white peppercorns.
  • 2 Star Anise.
  • Half cup toasted coconut (pound in the pestle until oil is released and it looks like a paste.)
  • 1 Turmeric Leaf (Leave the leaf whole but tear side to stem along the leaf) this releases the flavour.
  • 2 stems lemongrass crushed along the stem.
  • 2 Lime leaves.
  • Soak 1-2 tsp Tamarind pulp in a little water and set aside for later.

Curry Paste:

Blitz the next 4 ingredients together to make the curry paste.

  • 2cm Fresh Turmeric.
  • 10 Shallots
  • 5 Cloves Garlic
  • 10 large red chillies (de-seed if you want a milder curry)

Let’s Cook!

Cut the beef into large cubes.

Put a tbsp oil of your choice in a cooking pot (I use a wok). Add Curry paste, ground coriander seeds, cumin and white peppercorns plus add chopped ginger, turmeric and galangal stir for 5 mins, add beef and stir to combine. Add coconut milk/water mixture and stir to combine.

Slowly bring to a gentle simmer, add torn turmeric leaf, lemongrass and lime leaves and star anise.

Cover the pan and cook until meat is tender at least 3 hrs on a low simmer, stirring occasionally.

Add the ground coconut paste about a half-hour before the end of the cooking time and also the tamarind liquid and this is when the magic happens and the taste goes from just another curry to something wonderful.

When the meat is cooked and tender remove the turmeric leaf and lemongrass stalks although if we are not eating the curry until the next day I leave them and remove them before we eat the curry.

This curry should traditionally have a very thick paste and is also best eaten the next day to allow the flavours to develop.

However, as Europeans prefer a thinner sauce you can choose not to reduce down as much.

Enjoy!

Another of my favourites is Miang Kham although I have made this at home some markets sell all the little bits ready cut in bags with the sauce much easier and they taste just the same as much of the food sold on the markets here is made in home kitchens and sold from a market stall…

miang-kham-1188212_1920

 

Ingredients: Filling:

  • 3/4 cup grated coconut (this is often available in the baking section of most supermarkets) if you are not as lucky as me and can buy from our local fresh markets.
  • 2 small limes, unpeeled (try to get limes with thin skin), cut into small cubes
  • 6 tablespoons shallots, peeled and cut into small cubes
  • 6 tablespoons roasted peanuts
  • 6 tablespoons small dried shrimps
  • 4-5 fresh Thai chillies, cut into small slivers
  • 4 oz fresh ginger, peeled and cut into small cubes.

Ingredients: Sauce:

  • 1 tablespoon shrimp paste, roasted until fragrant
  • 2 oz fresh galangal, cut into slivers and roasted until fragrant (see note below)
  • 1/4 cup grated coconut, roasted in a low-heat oven until lightly brown
  • 4 oz small dried shrimps.
  • 2 oz shallots, peeled and coarsely cut
  • 1.5 teaspoons fresh ginger, sliced
  • 8 oz palm sugar (broken into small chunks)
  • 2 tablespoons table sugar
  • 1 tbsp tamarind soaked in 3 tbsp water for about 10 mins.
  • salt for seasoning

Let’s Cook!

The Sauce.

In a pestle and mortar, pound together the shallots and galangal until fine (note about galangal: it’s ok to use dried galangal as long as it’s placed in a dish of lukewarm water for a few minutes to reconstitute). Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth. Remove the mixture and place in a pot with 1.5 cups water. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less. Add tamarind liquid. Taste, and adjust by adding a bit of salt. Remove from heat and transfer to a small bowl.

Wrapping Leaves

Your choice of what leaves to use is up to you. Some use lettuce or spinach leaves due to ready availability, but to get an authentic flavour you should use the fresh Betel Leaves.

To serve:

Roast the coconut in a low-heat oven until lightly brown. Spoon the roasted coconut into a serving plate. In separate small bowls, arrange each filling ingredient listed above. With a fresh wrapping leaf in hand, fold it once across the bottom then sideways to form a pocket. Place about 1 teaspoon toasted coconut in the leaf together with a small amount of each filling to create a bite-sized quantity. Spoon the sauce on top, pop in your mouth and enjoy!

Although this can be a little time-consuming to prepare it is well worth it.

Lastly a beautiful salad with a Tamarind Sauce.

Yum Takrai (Spicy Lemongrass Salad)

Thai Lemongrass Salad with tamarind dip

 

Ingredients:

  • 15 stalks fresh lemongrass.
  • 14 cup finely chopped ginger
  • 2 tbsp. toasted cashews
  • 2 tbsp. whole dried shrimp
  • 12 tbsp. fish sauce
  • 12 tbsp. fresh lime juice
  • 1/2-1 12 tbsp. sugar
  • 1 tbsp. whole dried shrimp, finely ground
  • 4-6 red Thai chillies stemmed and thinly sliced
  • 2 shallots, very thinly sliced lengthwise
  • 3 raw stemmed long beans, cut into 4″ pieces for garnish.

Let’s Cook!

Trim and slice lemongrass very finely. Transfer lemongrass slices to a medium bowl, separate rings with your fingers. Add ginger, cashews, shrimp, fish sauce, lime juice, sugar, ground shrimp, Thai chiles, and shallots, and toss well. Garnish with long beans. Serve on Banana Leaf or Betel Leaf as in my picture.
We also serve with a tamarind sauce made by combining 3 tbsp tamarind pulp with cup water in a small pan, bring to boil and simmer 5 mins.
Remove from heat and stand 15 mins you can help break tamarind down with a spoon, strain through sieve extracting as much liquid as possible.
Add 2cm peeled finely chopped ginger and 2 cloves finely chopped garlic, 11/2 tbsp palm sugar,2 tsp fish sauce,1 tbsp chilli/garlic sauce and 1 tsp soy sauce to tamarind liquid. Bring to boil, simmer 5 mins.
Whisk 1 tbsp cornflour with little water whisk into sauce cook 1 min or until thickens.
Taste and adjust seasoning add more sugar if required.
Keeps in an airtight container in the fridge for up to one week.
Enjoy!
Now if you ever get the opportunity to try young tamarind fruit are you in for a treat it is both
beautiful to look at and tastes amazing…
fresh young tamarind fruit

The fruit inside starts off white and tastes nutty and as it ripens it goes pink and you can slightly taste a sourness, the last stage when it is dried and you get the dark sticky tamarind is maybe the tamarind you see for sale in bright red boxes in your supermarket.

Thank you for reading this I hope you enjoyed learning about this beautiful fruit……Thank you 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!

Have a great weekend, stay safe and be well xx

 

 

 

Thailand…The Betel Nut and the Jujube Fruit…

Hello and welcome…Going shopping now is quite a treat…for the first time in a number of weeks I visited the big fresh market here as Lily’s other nanny has nearly run out of her Betel Nuts…My daughter-in-law had tried to purchase some more from her local markets without much success…You may think it wouldn’t be a problem…

betel nut

Oh, it would! The reason is that although the Betel Nut is banned here it is also addictive… They are still sold on the local markets … if the ban was enforced then there would be a major problem… methinks lots of elderly people would be having withdrawal symptoms… Can you picture that…I think they are just going to let this particular habit peter out as it is generally only the older generation who have this habit…

old lady betel nut red mouth

Photo credit: Pison Jaujip on Visual hunt / CC BY-NC-ND

Easy to spot as when they smile their teeth and gums are bright red…If you would like to know more on this Betel nut and Nam Pboon Sai (limewater) then please click this link.

The betel leaves I use as a leaf to wrap and eat food as in Miang Kham…

miang-kham-1188212_1920

Just in case you missed that post here is the link …

Anyway all posted and she is happy to report they arrived this morning…Withdrawal averted…Phew!

While in the post office I was surprised at the number of people sending Mangoes the season for which is in full swing and everywhere you look there are mangoes of all sizes and colours…Another symptom of Covid-19 where people can’t travel from the villages to market which means the postal system is running at full pelt as if you can’t get to the mangoes then the mangoes will be sent to you…

I will say though that the postal system here is excellent… post it one day and it arrives bright and early the next day and no extra to pay either…Cheap as chips as the saying goes……

Another fruit in season now is the jujube...It is also known as the Phutsaa Fruit…

jujube-2646606_640

The young fruit is green and tastes very much like apples. In Vietnam, they are known as ‘táo tàu’ which means Chinese apple. As the fruit matures or is dried, they turn red and the flavour changes.

jujube-4497966_640

This distinctive fruit is used for a number of purposes. When dried it is added to food as a flavouring dry jujube has similar taste and nutrition profile as that of dates; packed with energy, minerals, and essential vitamins.

dried jujube-1091228_640

The dried fruit is popular as a special type of herbal tea infusion. It also has a pleasant taste.

Used in traditional Asian medicines the fruit is also considered to be a treatment for a number of ailments, particularly sore throats and modern medicine has found the fruit to be an effective treatment to prevent neonatal jaundice.

STOP PRESS:

UK Coffee Week. and Corona Virus… Postponed until Autumn.

In line with the latest Government advice on social distancing, we have made the decision to postpone the campaign until Autumn.

A message from our Founder Jeffrey Young: “Our partners and sponsors have been incredibly supportive during this very difficult period for all, and we are working with them to agree on a new date.”

“In the meantime, we remain committed to all our supporters, from coffee shops and restaurants to roasters and other food-service businesses. We will do everything we can to prioritise their needs and help them through what is a challenging time for everyone.”

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 are having a good week so far… stay safe and wash those hands xx

Saturday Morning Market…Not this week…

Saturday Morning MarketNot this Saturday morning or until further notice although as it is a food market it is still open…I, however, do not want to take that chance so for the foreseeable I will regale you with fruits and vegetables that I have already discovered…it will help me while away the time …instead of just eating…sigh…

Saturday Morning Market 28st March

I have also taken this exile as a prompt to have a clear-out..some 500 plus posts are now in the Trash and at some point, I probably will resurrect some of them and the others will go to the permanently deleted bin…

In the meantime, I will share with you some of the lovely fruits and vegetables that I have already discovered here and love to eat or not…

This tiny little sweet and sour fruit is part of the Sapindaceae family which includes lychee, longan and rambutan.

It is a tiny little fruit which grows wild and is often called the wild lychee the tree it comes from is enormous and the fruit so tiny it also quite rare to find… I came across this fruit quite by chance when I took a ride back from the market in a tuk-tuk. I have not had the pleasure of finding any since maybe one day as they are a beautiful little fruit.

My tuk-tuk driver had a bag of these in the back of his tuk-tuk and me being nosey asked him what they were he told me to try some which I did ..of course…when I expressed my pleasure he gave me some…Thais are very generous… if you try what they offer and you like it you will always be gifted some. He told me that he had a tree in his village which was where he got the fruit from…his snack for the day…

korlan fruit on bunch

When peeled they look like very small lychees and I could find very little information about this lovely little fruit… It may be found locally on markets or often people just sit on the sidewalk with a few fruits and vegetables from their land which they are selling to make a few baht but this is also where you come across unusual fruits and vegetables which are not commercially grown or they are just grown wild.

Korlan fruit with one peeled

Found also in Laos and Myanmar it is not grown commercially or generally cultivated so quite rare.

Korlan... the rare wild fruit juice has a delicious and unique taste of sour and sweet variety with health benefits from vitamins and antioxidants.

It is said to regulate blood sugar and also to improve concentration and stress. Locals say eaten daily or taken as a syrup/extract made from the fruit it gives increased energy and boosts the immune system, therefore, combating flu viruses and colds. I could certainly do with some of them right now…

korlan fruit in chilli sauce

My daughter in law said they were also eaten with dried chilli, fish sauce and lime they were quite nice and as I didn’t have enough to make a syrup we enjoyed them just like this… this type of dip/sauce is quite commonly eaten with fruits.

The stones if I had thought I could have maybe sprouted them and had my own tree…next time methinks…

Have you come across this fruit?? Do you have any recipes using this fruit?? If so I would love to hear from you in the comments x

The Tamarind is very plentiful here and used in many Thai dishes …I love just eating the fruit it has quite a sour taste but I like it…It is sold in little packs here on the markets the seeds already removed or as a paste to add to food. It is also sold dried and sugared as a snack food and although sugared is still has quite a sour…taste…

These rather plain brown pods of fruit do, however, have the capacity to elevate your food to something else.

Tamarind like many fruits and vegetables has a long history of healing and aiding stomach disorders and is used as a laxative.

Tamarind preparations are used for fevers, sore throats, inflammation of joints and sunstroke. The leaves dried or boiled are made into poultices to help reduce swollen joints, sprains, boils, haemorrhoids and conjunctivitis.

Tamarind is also great as a marinade for meat as it breaks down and tenderises tougher cuts of meat. It is used to make jams and syrups it is also one of the secret ingredients of Lea & Perrins  Worcestershire sauce which is a fermented sauce which has many uses.

Great for smoothies a mango and tamarind smoothie is very nice it also has many other culinary uses.

This little dip is a recipe from Bali given to me by my grandson’s girlfriend it is very easy to make but made more special by the addition of tamarind. 

Called Rujak sauce it is lovely with mangoes.

  • Take 200 gm of palm sugar shaved.
  • 15 gm of tamarind flesh and 5 tbsp of water leave to infuse for 5 mins and then drain and keep the tamarind flavoured water.
  • 6 or more Thai chillies.
  • 1/4 tsp shrimp paste and 1/4tsp salt.

Blitz all these ingredients together and you have fiery little sauce.

It is hard for me to pick a favourite dish made with Tamarind  Beef Rendang is a recipe given to me by my friend Mamik and it is very nice the beef is amazing. It is also my go-to recipe if I want that special dish to impress although there are many ingredients and it has quite a long prep time it is so worth it and as I said earlier if I am having guests a really lovely dish.  rich and flavoursome it tastes amazing…This recipe will be in my cookbook…

Another of my favourites is Miang Kham although I have made it at home some markets sell all the little bits ready cut in bags with the sauce much easier and they taste just the same as much of the food sold on the markets here is made in home kitchens and sold on the market…

miang-kham-1188212_1920

 

Ingredients: Filling:

  • 3/4 cup grated coconut (this is often available in the baking section of most supermarkets) if you are not as lucky as me and can buy from our local fresh markets.
  • 2 small limes, unpeeled (try to get limes with thin skin), cut into small cubes
  • 6 tablespoons shallots, peeled and cut into small cubes
  • 6 tablespoons roasted peanuts
  • 6 tablespoons small dried shrimps
  • 4-5 fresh Thai chillies, cut into small slivers
  • 4 oz fresh ginger, peeled and cut into small cubes.

Ingredients: Sauce:

  • 1 tablespoon shrimp paste, roasted until fragrant
  • 2 oz fresh galangal, cut into slivers and roasted until fragrant (see note below)
  • 1/4 cup grated coconut, roasted in a low-heat oven until lightly brown
  • 4 oz small dried shrimps.
  • 2 oz shallots, peeled and coarsely cut
  • 1.5 teaspoons fresh ginger, sliced
  • 8 oz palm sugar (broken into small chunks)
  • 2 tablespoons table sugar
  • 1 tbsp tamarind soaked in 3 tbsp water for about 10 mins.
  • salt for seasoning

Let’s Cook!

The Sauce.

In a pestle and mortar, pound together the shallots and galangal until fine (note about galangal: it’s ok to use dried galangal as long as it’s placed in a dish of lukewarm water for a few minutes to reconstitute). Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth. Remove the mixture and place in a pot with 1.5 cups water. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less. Add tamarind liquid. Taste, and adjust by adding a bit of salt. Remove from heat and transfer to a small bowl.

Wrapping Leaves

Your choice of what leaves to use is up to you. Some use lettuce or spinach leaves due to ready availability, but to get an authentic flavour you should use the fresh Betel Leaves.

To serve:

Roast the coconut in a low-heat oven until lightly brown. Spoon the roasted coconut into a serving plate. In separate small bowls, arrange each filling ingredient listed above. With a fresh wrapping leaf in hand, fold it once across the bottom then sideways to form a pocket. Place about 1 teaspoon toasted coconut in the leaf together with a small amount of each filling to create a bite-sized quantity. Spoon the sauce on top, pop in your mouth and enjoy!

Although this can be a little time-consuming to prepare it is well worth it.

Thank you for reading this post I hope you have enjoyed it and the recipes 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 again for reading enjoy your weekend and stay safe and healthy xxx

 

 

 

 

 

CarolCooks2…This week in my kitchen…Chocolate Cupcakes, Morning Glory, Miang Kham, Sea Bass with Fennel

Welcome to Carol’s Kitchen and it just happens to also be Valentine’s Day…For those of you who are being taken out or having a meal cooked for them…Enjoy!

This week in my Kitchen 14th Feb 2020

I don’t cook very many chocolate cakes apart from brownies and cupcakes are little Lily’s forte…

Lily’s Chocolate Cakes… Makes 12.

Preheat the oven to 177 C/Gas mark 4

  • 3/4 cup of all-purpose flour
  • 1/2 cup of good cocoa powder
  • 3/4 tsp Baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large egg at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup of brown sugar I used raw cane sugar
  • 1/3 cup of coconut oil
  • 1/2 cup of buttermilk
  • 2 tsp real vanilla essence

Let’s Bake…

Add all the dry ingredients to a bowl except for the sugars and stir or whisk to combine.

Lily making cupcakes

In a separate bowl add the eggs and whisk with the sugar and vanilla essence.

Pour half of the egg mixture into the dry ingredients and combine, then half of the buttermilk and repeat stirring until combined the mixture will be quite thin and batter-like.

Pour the mix into 12 cake cases it will only come halfway but will rise… Cook for about 20 minutes…The recipe stated 20 mins but my (Thai) oven needed a further 7 mins…and I increased the heat to Gas 5…

When the cakes are cooled then the fun begins …The icing…

Lily is getting to be quite a little cake maker…

I love Tamarind and it is that time year when the young tamarind can be found on the market stalls …

fresh young tamarind fruit

They are very pretty looking and have a soft nutty texture with just a slight hint of that sweet-sour tamarind taste which I love…

This tamarind sauce is a lovely dipping sauce or you can drizzle it…

 3 tbsp tamarind pulp with cup water in a small pan, bring to boil and simmer 5 mins.
Remove from heat and stand 15 mins you can help break tamarind down with a spoon, strain through sieve extracting as much liquid as possible.
To the tamarind liquid add…
  • 2cm peeled finely chopped ginger
  •  2 cloves finely chopped garlic
  • 1 1/2 tbsp palm sugar
  • 2 tsp fish sauce
  • 1 tbsp chilli/garlic sauce
  • 1 tsp soy sauce
Bring to boil, simmer 5 mins.
Whisk 1 tbsp cornflour with little water and whisk into sauce cook 1 min or until the mixture thickens.
Taste and adjust seasoning add more sugar if required.
Keeps in an airtight container in the fridge for up to one week.
I love this tamarind sauce with my favourite snack...Miang Kham…although I have made it at home some markets sell all the little bits ready cut in bags with the sauce much easier and they taste just the same as much of the food sold on the markets here is made in home kitchens and brought to market…
miang-kham-1188212_1920
I just love snacks here as many are just so healthy..fresh ginger, garlic, lime, shallots, nuts and wrapped in a Betel leaf after drizzling with tamarind sauce…definitely a favourite…
If you are at home and cooking a Valentine’s meal how about fish…easy to do it cooks itself while you are either chilling with a cocktail and reminiscing or watching a favourite movie…

This recipe was just sort of made up ..we had a friend staying with us from England and decided to steam some fish the Thai way but it was too big for our steamer so instead, we baked it in the oven covered with foil and just removed the foil 5–10 minutes from the end of cooking and it was very nice.

Sea Bass with Lime, Ginger and Fennel

Ingredients:

  • 2  Sea bass/ Bream or Carp – whole, scaled and gutted
  • Bunch fennel fronds or you can use while fennel sliced we just stuffed the cavity with the fennel fronds.
  • 3 Shallots – peeled and halved (for fish cavity)
  • 1  Bulb Garlic – unpeeled, halved (for fish cavity)
  • Thumb of Ginger – Sliced finely (for fish cavity)
  •  Lemon or Lime, (remove the skin because the skin makes it bitter)

This was a tip I picked up after we had made ours… from my  Thai daughter in law…. Always something to learn about cooking…

For the Sauce:

  • Dark & Light Soy Sauce
  • Splash of coconut oil  or a splash of Chilli Oil
  • Sugar
  • Lime
  • Fresh Chilli

Garnish (optional)

  • A few sprigs Coriander chopped
  • Spring Onions – sliced longways

 

Let’s Cook!

Preheat the oven to 180 C

.
Place the fish on a baking tray.

Fish with Lime and fennel

Prepare the vegetables and stuff inside the fish and around the tray. Make some diagonal cuts across the fish and push in a slice of lime… Drizzle with some olive oil and cover with foil.
Bake for 40 mins, then remove the foil and turn up to 250 C for a further  5-10 mins till skin is golden brown and crispy.

Fish with lime and fennel (2)
Rest for 5 minutes.

Serve with steamed rice, some morning glory or Thai Papaya Salad…A lovely light meal…

Morning Glory…One of my favourite vegetable stir-fries…

Thai vegetable morning glory

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

Ingredients:

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


Let’s Cook!

Wash and cut your morning-glory into 4-6 inch pieces.
Bash the chillies and garlic in a pestle and mortar
Heat the oil in a pan until very hot.

Add the garlic and chillies and stir-fry ( stirring) for 15-20 seconds be careful not to let the garlic burn.
Add morning-glory and all other ingredients except for the vegetable stock.
Stir-fry for 40 seconds and add vegetable stock and stir-fry for another 10 seconds.

Enjoy!

Have a great Valentines Day however you are celebrating or not as the case may be…xx

 

Thank you for reading I invite your comments as always 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.

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 weekend xxx

CarolCooks2…This week in my kitchen…Chicken, cashew nut, lemongrass, Jalapeno rolls and Frogs…

Lots of rain this week albeit it warm…The rainy season is here…Lots of frogs the rain brings them out in droves… they are one of my favourite animals…Thais love them too served up for a snack or dinner…The market is full of tubs of frogs…

It took a while but finally, I succumbed…In a soup..maybe not yet but crispy they are delicious…

Who would have thunk that seven years down the line I would have tried so many different foods…certainly not me…

Now for something a tad more normal…Chicken with cashew nuts and lemongrass.

Chicken with cashew nuts

Serves 4 people.

  • vegetable oil/coconut oil
  • 1cup roasted unsalted cashews
  • small dried chillies
  • tbsp lemongrass, chopped finely( the white part)
  • tbsp crushed garlic
  • 4 green onions, cut into 5cm pieces
  • chicken breasts
  • 1tsp sugar
  • tbsp oyster sauce
  • tbsp light soy sauce
  • tbsp fish sauce
  • tbsp chicken stock
  • Betel leaves to serve…Optional

In a bowl add the sugar, oyster sauce, fish sauce and chicken stock.

Heat a wok and add a little oil, once sizzling add the dried chillies, followed by the garlic.

Slice chicken into 1-inch cubes. Add the chicken slices in small amounts and stir fry until golden. Remove chicken from wok.

In the empty wok, add the cashew nuts and stir fry, followed by the lemongrass. Add the bowl of sauces then the chicken. Stir fry until all the sauces are covering the chicken, Add the remaining ingredients including the spring onions and stir fry a further minute.

chicken and betel leaves

Serve with rice and a selection of raw vegetables and herbs.

Betel leaves are also used for Miang Kham another one of my favourite snacks…

miang-kham-1188212_1920

Miang Kham… Is a treat that I buy sometimes at the market…The sauce is a tamarind based sauce which I love… It is also very easy to replicate at home and if you can’t obtain betel leaves then basil or another big leaved herb would be fine…

Take-Two…Jalapeno and cream cheese rolls…

The first attempt at these rolls was …not so good…The pastry wasn’t the right one, too much filling and the fat was just too hot…

On the plus side, they had crispy bits and the filling was delish and made up for the pastries shortcomings…So much so it was worth making them again…

Take-Two!

Ingredients:

  • A Pack Cream Cheese (250 gm)
  • 1/2 cup grated cheddar cheese
  • 4/6 jalapenos diced fairly small
  • 3/4 cloves garlic finely chopped
  • 3 green onions finely sliced
  • Salt to season
  • Spring roll wrappers

Mix your cream cheese with all the ingredients once done you are ready to assemble…

Place a dessertspoon of the cream cheese mixture about 1/4 way in the wrap and proceed to roll…

This video is quite good as it shows you how to wrap in more than one way and also how to make your own pastry…I bought mine as it is for sale everywhere here and if you like you can watch them being made which is fascinating.

I used about 3/4 of a pack of cream cheese which made11 small rolls… I always make small amounts when I am trying a recipe…Jalapenos we like the heat but if you like less heat reduce the amount you use there are no hard and fast rules with this it is personal taste…

jalapeno rolls showing cream cheese filling

If you love jalapenos these rolls are just delicious, spicy and hard not to eat another one…

As my daughter law is at the farm...I had to cook peanuts..Simple…Not for me …If you cook them for too long…. they carry on cooking when removed from the heat they can very soon become..burnt …which is what happened to my first attempt…

Peanuts with crispy curry leaves

Today…Not wanting a repeat of that episode on my first attempt they were undercooked…Back in the pan…2nd attempt they just passed muster I think…I also crisped some curry leaves…Basil is also a good leaf to deep fry and add to peanuts.

It then gives a little something extra to a snack…

Out shopping I saw Coconut flower sugar…also a syrup…small containers and quite pricey…so I did a little research…

My first thought was it must be healthier than normal sugar…Nice clean packaging…

It turns out however it is promoted… sugar is sugar…Yes, coconut sugar may have a few more minerals however you would have to consume copious amounts to benefit…Sugar is Sugar after all…

Do you use Coconut flower sugar or syrup?

That’s all for this week I hope you have enjoyed the recipes…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

Carol is a contributor to the Phuket Island Writers Anthology: 

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Thank you once again for reading this post I hope you all have a lovely weekend  xx