Tag Archives: Oyster Sauce

Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food – ‘O’ for Oats, Offal, Octopus, Oranges and Oysters.

Over half way through time just seems to fly…The letter O…Thank you Sally for promoting this series you are a star…Hugs xxx

Smorgasbord Blog Magazine

Welcome to this month’s The Culinary Alphabet beginning with the letter O bought to you by moi @CarolCooks2. It seems to me that the time is just flying by… Such a funny year so far unprecedented in so many ways…

The letter O…Not as many culinary terms or fruits or vegetables beginning with O but I have a few for you, I hope you enjoy!

Oats

As children, in the winter months, my mum always started our day with a bowl of oats and when it is cold there is no better start to the day…Oats are whole grain, meaning the grain is intact and the kernel is composed of three distinct parts: the bran, endosperm, and germ. Because they are whole grain, they have more nutrients, including vitamins, minerals, and fibre, than other processed grains. Oats also have more soluble fibre than most grains, much of which is beta-glucan…

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Krapow( grapow) Moo Pork with Basil

 

ingredients for grapow Moo

Krapow Moo is my favourite Thai dish and one which we often have for brunch..we are a two meal a day family. It can be made with Chicken mince but I prefer pork mince. For maximum heat, I always grind my chillies and garlic together in my pestle.

Ingredients: This serves 3/4.

  • 200 gm Pork mince
  • 4 snake beans cut into 1/4 inch slices.If you can’t get the beans pictured then ordinary green beans will be fine.
  • 2-4 cloves of garlic
  • 1-5 Thai chillies
  • Krapow …A big bunch of Thai sweet basil  Leaves picked and as you can see from the photo I use quite a lot.
  • 2 tbsp Oyster sauce
  • 1 tbsp soy sauce
  • 1/2 tsp black soy.
  • A splash of cooking oil…I use Coconut oil.
  • Good shake of seasoning..not sure if you would get the one I use here but if not just a little pork/chicken seasoning salt.

Peel garlic and cut chillies finely at this point I put in a pestle and mortar as it brings out the flavour. If you don’t eat your food very hot like us then just cut chillies and garlic finely.

Add a splash of oil to a hot wok and add chillies and garlic cook stirring for 1 minute being careful the garlic doesn’t burn.

Add the minced pork( chicken) and stir until cooked 3-4 mins.

Add all sauces and stir cooking for 1 minute. Add a little hot water if the sauce is too strong.

grapow moo cooking adding herbs
Then add the green beans and cook 1 min then add Grapow and stir until wilted.
Taste and adjust seasoning if necessary.

grapow- krapow-egg-pork

Serve with rice and a fried egg which is traditionally how Thais eat this dish.

herb grapow

N.B.Holy Basil is available now in many Asian stores throughout the world.

Please note I have put for example 1-5 chillies it all depends on how hot you like your food and the same with garlic I love lots of garlic and herbs BUT as I always say start with a litle you can always add and most importantly TASTE AND TASTE again and again while you are cooking trust your palate…

Enjoy!

Fish Friday… Thai Fish with crispy kale and ginger.

Ok… I know it is Saturday here but some of you are on different timelines to me …so I think I can still sneak this in as Fish Friday…

Beautiful Picture of Steamed Fish 25 rest I think

Doesn’t that look amazing and I had so many requests for the recipe… It is also far easier than it looks and doesn’t it look impressive…

Mainly I can get sea bass/bream or locally caught fish here but this recipe can be adapted to whatever fish you can get regionally where you live like rainbow trout, Tilapia.

Ingredients: 

  • 1 or 2 whole sea bass, sea bream fresh or frozen or fish of your choice.
  • 1 handful fresh coriander
  • 1 handful fresh Thai basil
  • For the Sauce:
  • 1/4 cup oyster sauce
  • 1/4 cup soy sauce
  • 8 to 10 cloves garlic, minced or finely chopped
  • 1 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1/4 tsp black pepper
  • 1 tbsp freshly squeezed lime or lemon juice
  • To garnish julienne very finely a large piece of fresh ginger ( sometimes I also add some garlic.
  • Shredded kale for garnish.

Let’s Cook!

Preheat oven to 375 F  or fire up the BBQ…..Here I use a kettle BBQ and cook the fish on a banana leaf.

Stir all sauce ingredients together in a bowl. Set to one side.

Place fish on a cutting board and score it by making vertical cuts an inch or more apart along the length of fish from head to tail. Turn fish over and do the same on the other side.

Place fish on a large piece of aluminium foil or banana leaf. Make sure the foil or leaf is big enough to cover and wrap the fish.

Drizzle 3 tablespoons (or more) of the sauce over the fish, covering both sides. Be sure to spoon some into the cuts you’ve made, as well as into the underside cavity. Reserve the rest for later.

Bring the long sides of the foil up and over the fish, scrunching it together. Try to keep the foil off the surface of the fish, making a kind of shallow tent over it. Fold up each end and scrunch to secure. If using banana leaf, fold the sides and ends up and over the fish to cover it. With banana leaf, you actually want the leaf to come into contact with the fish, as this adds to the flavour.

Bake the fish in the foil directly on your oven rack.

My fish is now going on to the BBQ…

N.B. If you are using banana leaf and oven cooking you will require a dish or tray, as a banana leaf is porous.

Bake for 20 minutes or longer, depending on the size and thickness of your fish. Remove fish from oven and check some of the deeper cuts to see if the inner flesh is cooked (it should be opaque, not pink or translucent-looking). If fish still needs more time, return to your oven for another 8 to 10 minutes, or until cooked.

Next remove the fish from the oven or your BBQ open up the foil, scrunching it around the fish to create a kind of bowl. If using banana leaf, simply open up the leaf, which will have become drier and slightly crispy.

Pour remaining sauce over fish and return to the oven. Turn oven to broil setting, and grill for 5 to 8 minutes, or until the fish is nicely browned and crisp-looking.

Meanwhile, crisp your julienned ginger in hot oil and drain on kitchen paper. Then quickly crisp your kale and drain on kitchen paper.

Remove from the oven and sprinkle the fish with the crispy kale and ginger…Just pile it on.

Beautiful Picture of Steamed Fish 25 rest I think

If I am cooking my fish on the BBQ I serve the leftover sauce in a small bowl.

Enjoy!

N.B. My grandson poised to dive in…lol

If you don’t want to miss any of my posts then please subscribe to my blog and if you enjoyed this recipe please reblog or share as sharing is caring…Thank you x

 

 

 

Horapa Moo….Pork and Sweet Basil

Pork and Basil……..recipe as promised.

Ingredients:

For 1 serving.

  • 100 gm pork loin sliced finely
  • 2/3 birds eye chillies. cut in small slices.
  • 2/3 cloves garlic finely sliced.

 

  • SAM_6054
  • 2 long beans( snake beans) chopped in small pieces.
  • 2 stems Thai Sweet Basil called Horapa in Thai
  • 1 tbsp Oyster Sauce.
  • Shake or 2 of Maggi ( seasoning sauce)
  • 1/2 tsp black soy.

Let’s Cook!

Put a tiny bit oil in a small frying pan.

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

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

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

Enjoy!

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

I hope you enjoy recipes which are all tried, tested and authentic….

Until next time stay safe, have fun and laugh a lot…..

You don’t have to live forever, you just have to live!

Merry Christmas!….only 9 days to go….are you all busy braving the hordes of shoppers this weekend…or armchair shopping… I do a bit of both……We have been busy ..still putting up Decorations and tree looks lovely…. but no snow…….I am in a reflective mood as I think we should all remember those less fortunate than ourselves or those alone or recently bereaved as we get into the swing of the festivities…I miss my dad.., especially at Christmas.

He was a strict father and a stickler for meals being on time…..one Christmas I compromised to try to please everyone…as you do… and having about an hour to go…cooking in full swing…my kids said “mum..mum..have you seen what Grandad is doing”?….you would never guess…….there he was sitting up the table in the dining room…knife in one hand and fork in tother……waiting……me… I hissed at the kids ” talk to him..get him a drink..anything” … I laugh now as I picture him in my mind…do miss you dad xxx

SAM_6228My favorite Pork & Basil ( Moo Pad Horapa)…I must cook this at least 3/4 times a week…I have it for breakfast, lunch or dinner and that is another thing I love about Thailand you eat what you fancy and when …no set breakfast dishes, or any meal…just what you fancy. …Recipe next week…

Early morning trip to the market at 6.30 am…..lovely Pork Roast today…..cooked by my son…well he does cook most days… every week…my friends ask if I can hire him out…lol..and love it when they get an invite as his Pork Crackling ” Is the nuts” his phrasing not mine..haha…

SAM_6229I’ll post the before and after pics……the smell of garlic and rosemary stuffing is divine…………….while I am waiting… I am going to watch X Factor before anyone puts the result on FB and spoils it for me..lol

Well no sun today…..just very overcast….no rain yet…..

Tomorrow I think I will get all my Christmas cloths etc out and plan my table and might do a trial run of Mince Pies….the mincemeat has been fermenting, brewing whatever for a few months now so I think a taste testing is in order and just the smell of them cooking may make me feel a little more Christmassy..

it’s definitely the cold and SNOW…that makes that Christmas feeling and atmosphere…you all so know that until Christmas is over I’m gonna keep harping on about snow and cold ….going back to the UK @ the end September for my nieces wedding…first visit in 4 years so think I may stretch it out for a few weeks so I can soak up some Christmas Cheer and do some shopping…proper size wrapping paper for one ! Yay…

SAM_6233Just look at that lovely crackling! I will say my son is a brilliant chef and I will be his Sous chef any day…….Tastes amazing…just saying…sorry peeps if you lived closer I would invite you to taste test…haha…

Once Christmas is over then it won’t be long until my oldest son comes over with his 3 kids and we haven’t seen the kids since we came to Thailand and it is their first visit here so will be busy planning some trips…methinks Big Buddha will be a good one as they can see the Elephants( Chang) and experience some great Thai food and a beautiful view..maybe hire a quad to scoot through the jungle on or an elephant trek.

SAM_3941 (1)

Tchau…any guesses?…..no?……it’s goodbye in Portuguese.

Until next time…Sayonara.

 

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Where to start…help…

The watery sun was just rising. Already warm, time to water my seedlings. The tomatoes are about 2 inches high and the lettuces have just broken through the sandy soil. Collecting my can I wandered into the kitchen half in a dream wondering what the day would bring. Turning on the tap the water came out with a stop-start, stop, start….. immediately something flew out of the watering can, you can imagine I screamed, dropped the can..hubby come running probably imagining that I had chopped off a limb.

Looking up I spied a little tree frog clinging for dear life on my utensil rack..well a pair of tongs is more accurate and that little frog was probably more scared than me. Hubby giving me the look that said it’s only a frog…. gently removed the tongs from the rack and carried it gently outside and over to a tree…poor frog was probably so petrified that it didn’t move a muscle.

“Carol, Come here I think there is frog spawn on the tree.”

I thought frogs laid eggs in water ..but it was a tree frog. Looking I spied mummy frog with her baby clinging for dear life to her back and daddy frog slightly apart but watching warily…Camera quick I yelled…

..008

Wow.. first camera shot of the day over, my thoughts turned to those boxes.
Yes… boxes, the kind you pack when you move and then when you unpack you wonder why on earth you packed some of it.

A productive morning spent unpacking, repacking for storage, some to go into the bin and some put out by the bin. We have a little man who comes by every day to see what we have for recycling. Most days he just gets bottles but today he got a treat, bags, a job lot of colourful unwanted Xmas hats…from when we had our bar.

Handbags.”don’t know why you have so many bags “that was him indoors. So for once……I listened and I acted..well threw two out.

Time to eat.….A first for me winged beans otherwise known as (Psophocarpus tetragonolobus), also known as the Goa bean, asparagus pea, four-angled bean, four-cornered bean, Manila bean, Mauritius bean, and winged pea.

bundle of wing beans

This is one of the most unusual beans; it produces delicious pods with four winged edges. Sliced and cooked with garlic, oyster sauce and a little Maggi( Thai seasoning sauce) they were delicious.

wings beans dish 1

Winged beans are nutrient-rich, and all parts of the plant are edible. Leaves can be eaten like spinach, flowers can be used in salads, tubers can be eaten raw or cooked, seeds can be used in similar ways as the soybean.

Well, that’s it for my first blog I do hope you enjoyed reading it…

Now it’s back to the drawing board.

I am still trying to wrestle with this super, easy to do web site/blog but I think super easy means if you are a bright young thing who was born with their fingers attached to a keypad then it may be, but for me …well good job I don’t need any more grey hairs cos mmmmmm…it sure ain’t.

Thank you for reading I hope you enjoyed it and will come back for more…