Tag Archives: Pomelo Salad

The Culinary Alphabet with a little twist…(teJ)

 

Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…I could only find two foods ending in the letter J so have combined it with the letter K…Enjoy!

Munj:

Munj Haak is a Kashmiri vegetarian dish flavoured with asafoetida…

Tej:

Gesho ( buckthorn) stems, gathered from the highlands of Ethiopia, are sundried and packed fresh. These aromatic sticks and stem flavour centuries-old traditional brewing recipes for Beer and Ethiopian Honey wine.

How do you make Ethiopian Tej drink?
Ingredients:
  • 21 ounces (621 ml) liquid honey.
  • 63 ounces (1.86 L) water.
  • ½ teaspoon (1.6 g) brewer’s yeast.
  • 5 ounces (142 g) gesho.

Mead is considered healthier than beer and wine because it’s made with honey, which is easier for the body to metabolize, and you get the nutritional benefits of honey itself,”

Now onto the letter K…

Beefsteak Plant:

Also called perilla mint, beefsteak plant is a traditional Asian crop used in cooking and is often planted as an ornamental. Rapid growing and invasive in natural areas across the mid-Atlantic region and elsewhere.

Beefsteak Tomatoes:

One of the largest varieties of cultivated tomatoes they are juicy and meaty and make a good base for fresh sauces and dips. They are also an ideal potato to stuff or are lovely coated in breadcrumbs as a lovely side dish.

Bladderwrack:

A seaweed which can be eaten whole either raw, cooked or steamed or dried and made into a tea…with a salty fish taste, it can be used sparingly in soups or dried for future use. It is rich in fibre, antioxidants and iodine.

Breadstick:

Also known as grissini, grissino or dipping sticks, are generally pencil-sized sticks of crisp, dry baked bread that originated in Italy. Eaten with soup or dips they are easy to make at home and lovely topped with some parmesan before baking.

Buldack:

Korean style fire chicken a heavily spiced BBQ chicken dish.

Burdock:

To herbalists, burdock root is a powerful medicine however the leaves, stalks and roots are very tasty if correctly prepared. Cut before the flower is open and stripped of their rind they are a delicate vegetable which when boiled is similar in flavour to asparagus…makes a lovely salad, eaten raw with oil and vinegar some years ago they were candied with sugar which we know as angelica used in baking to decorate cakes, biscuits and sweets.

Buttermilk:

Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream; however, most modern buttermilk is cultured.

Cempedak:

It is very similar to the much more common jackfruit, but while jackfruit is huge and oval in shape, a Cempedak is tubular and about the size of a rugby ball that’s been squished. I first discovered Cempedak in Phuket …The Cempedak fruit in the Thai language is called Champada (จำปา [th] ) which is a relative of the Jackfruit and often called the ugly cousin as when it is ripe the skin goes from green to a muddy brown colour.

It is not however as big as the jackfruit it is more the size of a rugby ball, cylinder in shape with a slightly squished in the centre.

Thai Cempedak Fruit

Photo credit: anwarsiak***sibuk*** on Visualhunt / CC BY

Highly aromatic when ripe with the taste being a mix of banana and pineapple it is lovely eaten fresh or as we discovered very nice lightly battered and deep-fried…I do love the Thai batter as they use mainly rice flour which makes for a lovely crispy batter, not at all stogy like flour-based batters can be. Unfortunately, I don’t have an image of that as they were so very nice they were eaten before I could take a picture…Very yummy they were.

It has quite a large seed which can be boiled and eaten like a small potato.

The tree bark is used as a yellow dye to colour the monk’s robes.

The fruit is rich in Vitamin A & C plus heteriflavon C which is used to eliminate the cause of Malaria parasite. With a high water content, it is also rich in enzymes, bioflavonoid, ascorbic acid and rich in minerals and vitamins.

An around healthy fruit which although found predominately in the south of Thailand I am hoping I can find some here in the North.

Cheesesteak:

A cheesesteak is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania.

Chopstick:

Are equal length pairs of sticks made from bamboo, metal or plastic and are used for cooking or eating utensils over most of East Asia…There is an art to using them which I have mostly perfected since living here.

However, depending on where you live the chopsticks may be slightly different each country has their own styles…

Crabstick:

Is an imitation crab meat made from fish meat to imitate shellfish meat…fresh crab is far healthier and has more nutrients…

Flapjack:

Made from rolled oats, brown sugar, golden syrup and fat they are traditionally cooked in a flat tin and cut into rectangles. Originating in the UK it is thought the word originated for flipping or flapping the cakes on a griddle.

Haddock:

A member of the cod family with firm flesh and a mild flavour. It can be purchased smoked or unsmoked…dyed or undyed…my favourite is traditionally dyed smoked haddock with a poached egg something I can’t get here and writing this I can taste it…sigh

A smoked haddock kedgeree is also a lovely dish with some hardboiled eggs.

Kanafeh:

Kanafeh is a traditional Middle Eastern dessert made with shredded filo pastry, or alternatively, fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region.

Latticework:

Apple pies with lattice tops

Is the pretty topping you see on pies like mine pictured above…

Salak:

Also, know here as snake fruit…a fruit which is very common in and around South East Asia. The skin is very like the markings on a snake I tend to call it snake fruit rather than salak…

A species of the palm tree it belongs to the Arecaceae family. The fruits grow in clusters at the base of the palm. It is also known as snake fruit because of its reddish-brown scaly skin. The fruit inside is sweeter than honey and sour like pineapple and very juicy.

Because the flesh is slightly acidic it makes your tongue tingle. The fruit grows around the base of the tree so often when you buy it fresh they can be covered with dirt a little like potatoes when you dig them up…

They are also quite prickly to the touch and there is a knack to opening them but like everything once you have mastered that it is quite easy. Just be careful as this fruit has a fairly hard albeit thin skin it is just getting your nail in the right place and pressing quite hard. Like everything, once you get the nack it is easy…

This evergreen tree produces fruit all the year-round.

Facts about the Sala fruit:

It is quite beneficial as eye medication and is also known as the memory fruit.

It can be eaten fresh or cooked. It is also sold in cans, like candied fruit or unripe, it can be pickled.

To pickle Salak.

Let’s Cook!

It must be peeled and deseeded. Soaked in a water and salt solution for 1 hour, then rinsed and drained.

Resoak again for 1 hour, then wash and drain.

Put in a vinegar, salt and water solution which has been boiled and cooled and let to stand for 1- 2 days before eating.

N.B. Make sure your fruit is very fresh or the jam will have a dusty taste..not nice at all.

Shaddock:

Is another name for the Pomelo Fruit…Captain Shaddock of an East Indian Company ship introduced the fruit to Barbados the fruit was called Shaddock in English a name which stuck and it still remains a name used among some…Like many fruits and vegetables, names can vary from region to region.

Pomelo salad is one of my favourite salads in Thai it is called Yum Som O…

Spatchcock:

A chicken or game bird split open and cooked…we often cook our chicken this way as it cooks quicker thus being more tender and juicy.

That’s all for today I hope you have found something interesting and unknown…

Stay safe, have fun and laugh a lot as you know what I am going to say it is Free and proven to be good for your health…..Laughter aside…My thoughts and prayers are with all the people who have been or will be touched by this Covid-19 virus…the new lockdowns and restrictions..stay safe be aware and social isolate where required and we will beat this thing…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 although there are now no 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 home’s 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  … xx

 

 

 

 

 

 

 

 

 

 

That’s all for today I hope you have found something interesting…

Stay safe, have fun and laugh a lot as you know what I am going to say it is Free and proven to be good for your health…..Laughter aside…My thoughts and prayers are with all the people who have been or will be touched by this Covid-19 virus…the new lockdowns and restrictions..stay safe be aware and social isolate where required and we will beat this thing…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 although there are now no 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 home’s 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 see some of you have early snow it looks so pretty xx

Fruity Friday’s…Pomelo…

 

Welcome to Fruity Friday’s today I am showcasing a fruit which is similar to the grapefruit but without the bitterness associated with the grapefruit called the Pomelo.

The Pomelo is native to Asia and grows in abundance here it is also one of the original citrus species.

We were lucky to have a pomelo tree in the garden in our previous house…

It ripens from a pale green to yellow when fully ripe and has a sweet white flesh it also comes in a pink and red which is rarely seen much here.

With a thicker skin and a much larger fruit than the grapefruit, it is very popular in Thailand and can be found everywhere, segmented and sold with a  chilli/sugar mix for dipping.

Mostly the skin is discarded but makes a lovely marmalade it is also sold candied here or dipped in chocolate.

I freeze part segments and use instead of ice cubes in my drinks…A tip I was given by my Russian friend and it pairs very well with Vodka…

Did you know? The Liqueur made with honey and brandy was one of the ingredients in a cocktail called Forbidden Fruit which dates back to the early 20th century. It is also an ingredient in the famous Dorchester Cocktail…The Martinez!

The pomelo is also known as Jabong or Jambola and in its early days was also called grapefruit or Shaddock named after a Captain Shaddock who sailed ships for the East India Shipping Company. Which is why in very early recipes you will find a reference to the grapefruit but also reference to the sweetness which the grapefruit does not have. Quite confusing…

Thais eat it raw or use it in salads if you can’t get pomelo then pink grapefruit can be used as it is sweeter and not as bitter as the yellow grapefruits. Pomelo is also drier and not so messy as other citrus fruits to eat raw.

Packed with vitamin C and lots of Potassium it is a beneficial fruit to eat healthwise and is found to be helpful in combating urinary tract infections.

My favourite recipe is called Yum Som O  in Thai.

Pomelo Salad

Pomelo Salad or as it is known here Yum Som O is a wonderful light refreshing salad made with Pomelo or( Pink Grapefruit) can be substituted and there is very little difference in flavour.

Ingredients:

  • 2 Pink Grapefruit or 1 Pomelo.
  • 12-16 peeled prawns.
  • 1 Sm cucumber diced.
  • 1/4 cup finely sliced shallots.
  • 1/4 cup fresh Thai Basil or Mint.
  • 1/4 cup Fresh coriander.
  • 1/4 cup unsalted peanuts/cashews.
  • 2 tbsp shredded coconut.
  • 1 Red Chilli finely sliced.

Dressing:

  • Half to 1 lime.
  • 3 tbsp Fish Sauce.
  • 1-2 tbsp palm sugar.
  • 1 -2 red chillies finely sliced.
  • Kaffir Lime leaf very finely sliced for garnish.

Let’s Cook!

Set a pot of water to boil on the stove. Add the prawns and boil for just a few minutes, until the prawns turn pink and are plump and firm to the touch. Drain and set aside to cool.

Place shredded coconut in a dry frying pan or a wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Tip coconut into a small bowl to cool and set aside. Repeat with the shallots frying in a little oil until golden and crispy then tip into a small bowl and set aside to cool.

Prepare your grapefruit or pomelo:

Remove as much of the white peel/pith as possible from the fruit. Break into bite-size pieces or as I do shred a little finer – 3 to 4 cups is a good amount.

Put the prepared fruit in a salad bowl.

Add the cucumber, basil/mint, coriander, and fresh chilli.

Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.

To put the salad together:

Add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut, shallots and nuts, reserving a little for garnishing, then toss again. Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. For more depth of flavour, add a little Fish Sauce.

Your salad is now ready to serve.  Top with reserved coconut, nuts, shallots and shredded lime leaf.

Enjoy!

Tip: Like most Thai salad dressings, this is an oil-free dressing, so it doesn’t appear to ‘cling’ as well as oil-based dressings, naturally collecting at the bottom of your salad bowl. This isn’t a problem – just be sure to toss a little more than you would for a regular salad

This salad is better served and eaten immediately, the fresher the better. If preparing for a party, keep the dressing apart from the salad until you’re ready to eat, then toss them together just before serving.

I do hope you enjoy as this is one of my favourite salads, I do shred my Pomelo much finer though rather than having too chunky. But as with anything, it is a personal preference.

Pomelo is also lovely mixed with rocket, walnuts some feta cheese and a light dressing…Play with it …It is a lovely fruit mixed with salad ingredients.

They make refreshing sweet fruit salads when combined with pomegranate seeds and lychees.

Despite their size, pomelos only yield enough flesh for one person if eaten plain for breakfast.

When buying a Pomelo choose a fruit which is heavy for its size.

That’s all for the pomelo if you are lucky enough to be able to find one then enjoy…it pairs very nicely with just chillies and fish sauce or as in the salad above.

Please stay safe and be well…Tomorrow I will give you the recipe for the pretzel bread I have baked today it actually looks like a pretzel…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 stay safe and healthy xx

 

 

The Culinary Alphabet …Letter P…Paillard or Poke?

Welcome to this months post it is the letter P in my tour of the Culinary Alphabet over @ Esme’s Salon.  I had quite a few culinary terms and ingredients to pick from.  It is funny how some letters of the alphabet have very few and others you are spoilt for choice.

The culinary alphabet 1 15th May 2019 (1)

Pancakes

I think every country in the world has a different version of the pancake or is it a Bellini or a scotch pancake or a hotcake or Khao-gle-at which are traditional Thai handmade pancakes does it come with lemon and sugar or in a stack or with kimchi.   I could go on and on,  A pancake comes in so many different ways, made with different flours, fillings and toppings or dips.  The list is endless.

Peas

I love fresh garden peas and have many fond memories of pea picking on my grandad’s farm and also sitting at my grandma’s feet and shucking the peas and eating a few as well.  Peas come frozen now and also in their pods as sugar snap peas or flat pods called mange tout, all of which I love.

I also remember the processed peas which have a soft, mealy texture which I used to love as a child but no longer and of course if you are eating Fish & Chips in the North of England they would not be eaten without mushy peas. Even the poshest of restaurants now when they serve fish & chips, you can also have a portion of mushy peas. As the price of fish has risen, it is no longer a poor man’s meal.

Fridays in our house, were always Fish & Chips, and something I will be having as soon as I step off the plane onto British soil again.  The best way to eat them is straight from the fryer wrapped in newspaper and eaten with salt and malt vinegar, a truly British tradition.

To read the full post Click here…

Thank you for reading and please share on your favourite social media if you loved it and the recipes 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 I bid you 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/ 

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

Thank you again for reading this post I look forward to your comments…Have a great weekend xxx

Healthy Eating…Eat Smart…Pomelo Salad…

Welcome to Healthy Eating...It does seem like there is a change in the trends…That more eating plans are advocating eating less processed and more healthy food which is good… I am seeing phrases like Clean Eating, Eating Pegan, Gut Health, Hemp is still being mentioned, Bitters and Un-Dieting… Let’s have a look and see if they are worth following as a diet plan…

Clean Eating…

Foods like whole grains, lean protein, healthy fats and plenty of fruits and veggies are on the menu while refined carbs, alcohol, added sugars and hydrogenated fats should be avoided or limited.

However it is a low carb diet as potatoes, rice etc are not encouraged…

Eating Pegan…

Think about combining paleo with vegan and what do you get? A trendy eating plan dubbed the pegan diet this first hit the diet world in 2014, but the philosophy has only since picked up steam. Pinterest revealed that interest in the pegan diet jumped 337% in the past year, with searches continuing to climb.

The pegan diet borrows principles from both the paleo diet and veganism. Paleo eaters try to consume only foods available in the Paleolithic era 2.6 million years ago: vegetables, fruits, nuts, fish, and meat. It usually excludes dairy, grains, sugar, legumes, oils, salt, alcohol, and coffee.

Veganism prescribes refraining from any animal products and by-products — including meat, fish, eggs, cheese, yoghurt, and honey — and eating plant-based foods instead.

Thus Pegan was born…My thoughts very restrictive and also high in some food groups not an easy eating plan to follow

Gut Health…

Encourages eating more fermented foods, probiotics, keffir, kombucha with the aim of creating a healthy gut…Research shows that plant-based, fibre-rich diets boost the diversity of microorganisms in the gut. Ultimately, the greater the diversity of the bacteria, the greater the beneficial outcomes.

The good news is, bacteria can be altered by diet alone. That means you do not need to purchase over-the-counter high-dose probiotic supplements. a healthy can be achieved by diet although if you have a diagnosed condition see your doctor before you change to any eating plans.

I think it is always a good idea to be mindful of our gut health within the confines of a healthy diet.

Bitters…

Bitter herbs have long been used in traditional medicine to support healthy blood sugar levels. Did you know that we have 25 different receptors for bitter in the gut alone, while only one each to detect sweet and umami compounds?

Waking up those often-ignored receptors can help support healthy digestion and regulate other eating-related issues and functions.

Most veggies naturally contain more bitter substances, tipping your diet in the right direction. For best results, include those that have a stronger bitter flavour, such as kale, arugula, spinach, radicchio, dandelion greens, and broccoli others include asparagus, grapefruit and cucumbers.

Un-Dieting…

Many dietitian nutritionists are hoping that intuitive eating replaces diets altogether and hope that people will begin to recognize the futility of dieting in 2019. Diets can also be harmful to our bodies, causing increased body dissatisfaction, weight cycling, and disordered eating… I am firmly in this camp how about you ?

Hemp…

Hemp is commonly confused with marijuana. It belongs to the same family, but the two plants are very different. Marijuana is grown to contain high amounts of tetrahydrocannabinol (THC), the chemical that is responsible for its psychoactive properties. Hemp describes the edible plant seeds and only contains a trace amount of THC.

Hemp seeds can be consumed or used to produce a variety of food products including hemp milk, hemp oil, hemp cheese substitutes and hemp-based protein powder.

Hemp seeds have a mild, nutty flavour. Hemp milk is made from hulled hemp seeds, water, and sweetener. Hemp oil has a strong “grassy” flavour.

I think we will be seeing an increase in Hemp products this year as it is a hot topic …I will be following this with interest…

Personally, I don’t count calories any more, I know what foods are good to eat and which are not…

Why do people like diet plans is it because it tells you what to eat? But is it also the reason why you don’t sustain that plan…See what Sally has to say…

Sometimes faced with knowing that you need to change your eating habits creates the problem of what can I eat? You want to lose weight so you have to eat less so to start then maybe you will have to decide how you want to lose your weight( not overnight) over what time period…Sally looks at all this and breaks it all down…Plain and simply put …You are in charge so come on have a look at what you are going to do…No Fads. No quick hits, no exclusions maybe limitations …Just a sensible eating plan based on what foods you like and how they can help you lose weight…

https://smorgasbordinvitation.wordpress.com/2019/04/14/smorgasbord-health-column-size-matters-the-sequel-putting-your-plan-together-fats-portion-sizes-part-two-by-sally-cronin/

Smartwatch Corner…

Smart phone and watch

I am still loving this piece of technology… I do like how it focuses me …I have looked Deep Sleep and REM sleep the other stage of sleep is light sleep…

Light sleep is a non-REM stage, and it’s easiest to wake up during this stage. It occurs in stages 1-2.  The first stage of light sleep is a transition phase and only makes up about 3% of our total time asleep; most light sleep happens in the second stage. The second stage of light sleep consists of over half of our time asleep each night. We dream during this stage, but the dreams are not as intense as they are during REM sleep.

Typically as people age, they spend more time each night in light sleep. That makes sense as that takes up the biggest proportion of the little graph I get every day breaking my percentages in the three sleep phrases it seems there’s no specific amount of time needed in this phase although it’s not as refreshing as deep sleep. However, it is a necessary sleep stage for proper brain functioning.

Reading the news I hear that the UK is in for a heatwave which will be lovely for this Easter holiday…

Here is a recipe for one of my favourite salads…Thais certainly know how to make delicious healthy salads will ingredients I never would have thought of using…

Pomelo Salad or as it is known here Yum Som O is a wonderful light refreshing salad made with Thai Grapefruit( Pink Grapefruit) can be substituted and there is very little difference in flavour.

Ingredients:

  • 2 Pink Grapefruit or 1 Pomelo.
  • 12-16 peeled shrimps.
  • Sm.cucumber diced.
  • 1/4 cup finely sliced shallots.
  • 1/4 cup fresh Thai Basil or Mint.
  • 1/4 cup Fresh coriander.
  • 1/4 cup unsalted peanuts/cashews.
  • 2 tbsp shredded coconut.
  • 1 Red Chilli finely sliced.

Dressing:

  • Half to 1 lime.
  • 3 tbsp Fish Sauce.
  • 1-2 tbsp palm sugar.
  • 1 -2 red chillies finely sliced.
  • Kaffir Lime leaf very finely sliced for garnish.

Pomelo Salad

Let’s Cook!

Set a pot of water to boil on the stove. Add shrimp and boil for just a few minutes, until the shrimp turn pink and are plump and firm to the touch. Drain and set aside to cool.

Place shredded coconut in a dry frying pan or wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Tip coconut into a small bowl to cool and set aside. Repeat with shallots frying in a little oil until golden and crispy tip into a small bowl and set aside to cool.

Prepare your grapefruit or pomelo, removing as much of the white peel as possible from the fruit. Break into bite-size pieces – 3 to 4 cups is a good amount. Set prepared fruit in a salad bowl.

Add to the bowl: cucumber, basil/mint, coriander, and fresh chilli.

Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.

To put the salad together: Add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut, shallots and nuts, reserving a little for garnishing, then toss again. Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. For more depth of flavour, add a little Fish Sauce. Your salad is now ready to serve.  Top with reserved coconut, nuts and shredded lime leaf, and

Enjoy!

Tip: Like most Thai salad dressings, this is an oil-free dressing, so it doesn’t appear to ‘cling’ as well as oil-based dressings, naturally collecting at the bottom of your salad bowl. This isn’t a problem – just be sure to toss a little more than you would for a regular salad in order to saturate ingredients with the dressing.

This salad is better served and eaten immediately, the fresher the better. If preparing for a party, keep the dressing apart from the salad until you’re ready to eat, then toss them together just before serving.

I do hope you enjoy as this is one of my favourite salads, I do shred my Pomelo much finer though rather than having too chunky. But as with anything, it is a personal preference.

Enjoy!

Thank you for reading this post I hope you have found it of benefit…Until next week…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!

Thank you once again for reading this post I hope you all have a great week and enjoy your Easter holiday weekend xx

Pomelo-salad-authentic-thai-food

Smorgasbord Christmas posts from Your Archive – Pomelo Salad by Carol Taylor

One of my favourite Thai salads from my archives showcased by Sally and although a salad it could be a welcome addition to a Christmas buffet of rich foods as Sally has said…

Smorgasbord Blog Magazine

This is from the archives of Carol Taylor. Although not official a Christmas post, as we approach the richness of the food in the run up to the holidays you might think about adding in a few dishes that are light and fresh.

 The best way to pay for a lovely moment is to enjoy it!  Carol Taylor

Pomelo Salad

Pomelo Salad or as it is known here Yum Som O is a wonderful light refreshing salad made with Thai Grapefruit( Pink Grapefruit) can be substituted and there is very little difference in flavour.

Ingredients:

  • 2 Pink Grapefruit or 1 Pomelo.
  • 12-16 peeled shrimps.
  • Sm.cucumber diced.
  • 1/4 cup finely sliced shallots.
  • 1/4 cup fresh Thai Basil or Mint.
  • 1/4 cup Fresh coriander.
  • 1/4 cup unsalted peanuts/cashews.
  • 2 tbsp shredded coconut.
  • 1 Red Chilli finely sliced.

Dressing:

  • Half to 1 lime.
  • 3 tbsp Fish Sauce.
  • 1-2 tbsp palm sugar.

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Pomelo Salad (Yum Som O)

It’s a lovely sunny day here. I just love being warm although yesterday we had a tropical down pour and it was still warm………my Pomelo tree in the garden is laden with fruit so this is a yummy and ideal way to use it..although segmented and frozen they make a  lovely addition to your G & T or Vodka tipple…. this was a welcome tip from a Russian friend  who also showed me how to drink and make a Bloody Mary the Russian way…Hic…that post is for another day Hic….

Pomelo Salad.

SAM_6974

Pomelo Salad or as it is known here Yum Som O is a wonderful light refreshing salad made with Thai Grapefruit( Pink Grapefruit) can be substituted and there is very little difference in flavour.

Ingredients:

  • 2 Pink Grapefruit or 1 Pomelo.
  • 12-16 peeled shrimps.
  • Sm.cucumber diced.
  • 1/4 cup finely sliced shallots.
  • 1/4 cup fresh Thai Basil or Mint.
  • 1/4 cup Fresh coriander.
  • 1/4 cup unsalted peanuts/cashews.
  • 2 tbsp shredded coconut.
  • 1 Red Chilli finely sliced.

Dressing:

  • Half to 1 lime.
  • 3 tbsp Fish Sauce.
  • 1-2 tbsp palm sugar.
  • 1 -2 red chillies finely sliced.
  • Kaffir Lime leaf very finely sliced for garnish.

Pomelo Salad

 

Let’s Cook!

Set a pot of water to boil on the stove. Add shrimp and boil for just a few minutes, until the shrimp turn pink and are plump and firm to the touch. Drain and set aside to cool.

Place shredded coconut in a dry frying pan or wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Tip coconut into a small bowl to cool and set aside. Repeat with shallots frying in a little oil until golden and crispy tip into a small bowl and set aside to cool.

Prepare your grapefruit or pomelo, removing as much of the white peel as possible from the fruit. Break into bite-size pieces – 3 to 4 cups is a good amount. Set prepared fruit in a salad bowl.

Add to the bowl: cucumber, basil/mint, coriander, and fresh chilli.

Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.

To put the salad together: Add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut, shallots and nuts, reserving a little for garnishing, then toss again. Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. For more depth of flavour, add a little Fish Sauce. Your salad is now ready to serve.  Top with reserved coconut, nuts and shredded lime leaf, and

Enjoy!

Tip: Like most Thai salad dressings, this is an oil-free dressing, so it doesn’t appear to ‘cling’ as well as oil-based dressings, naturally collecting at the bottom of your salad bowl. This isn’t a problem – just be sure to toss a little more than you would for a regular salad in order to saturate ingredients with the dressing.

This salad is better served and eaten immediately, the fresher the better. If preparing for a party, keep the dressing apart from the salad until you’re ready to eat, then toss them together just before serving.

I do hope you enjoy  as this is one of my favorite salads, I do shred my Pomelo much finer though rather than having too chunky. But as with anything it is personal  preference.

Enjoy, Love you all xx

All photos are my own unless otherwise stated.