Tag Archives: prawns and vermacelli

Saturday Snippets …14th May 2022…Todays one-word prompt is “Glass” inside a Snow Globe


Welcome to Saturday Snippets this is one of my favourite posts of the week I learn much from my research and from your comments so please keep them coming…last week I learnt that the conker tree has candles how cool is that all these years and I didn’t know however my muse has been in fine fettle this last week she has stormed ahead and now my brain is in overdrive but it feels good as I have scheduled up until 9th July….

The Gherkin…London…or to be precise …30 St Mary Axe is a commercial skyscraper in London’s primary financial district, the City of London. It was completed in December 2003 and opened in April 2004…I have always been fascinated by this building and hope to finally go inside very soon… it’s on my to-do list…

The Gherkin has 24,000 metres squared of glass, but only one piece of carved glass—the lens at the top. The way the Gherkin is structured, there are six lightwells with 792 mechanised windows behind the dark spirals on the building to help disperse natural light throughout the building…it also boasts a very fine restaurant so I hear…

Glass Noodles…Glass noodles are made from vegetable starch – most commonly mung bean, and less often sweet potato, or pea. Semi-translucent when dry, when freshly cooked, glass noodles are truly glass-like and translucent…a salad with prawns is one of my favourite way to eat noodles…also known as bean threads…when cooked they really do look like glass…also a little goes a long way and although all noodles are carbs this is way to enjoy your noodles and consume fewer carbs.

These beautiful thin noodles are one of my favourites I don’t like the texture of the very thick noodles very much these noodles are also used in Thai noodle soup.


  • 40 gm dried glass noodles
  • 1 good tbsp dried shrimp
  • 2-3 cloves of garlic
  • 10 sprigs of coriander leaves picked and keep stalks
  • 1-5 Thai chiliies
  • 1 tbsp palm sugar finely chopped..it is sold in little patties.
  • 2 tbsp fish sauce plus 1 tbsp
  • 3 tbsp fresh lime juice
  • 1 tomato cut in wedges
  • 1/4 cup julienned spring onions.
  • 1 stalk of Chinese celery or 2 of the very inner leaves of normal celery
  • 100 gm of minced pork
  • 6 medium prawns(shrimp)
  • 1/4 cup roasted peanuts

Let’s Cook!

Soak noodles in room temperature water for 7-10 minutes until soft and pliable. Drain, then cut the noodles with scissors 2-3 times to shorten them. 

Place dried shrimp in a small heatproof bowl, cover with hot water and let sit for 3-4 minutes to soften. You can also cover the shrimp with room temp water then microwave for 1 minute, then let it sit for a few more minutes. Note these are very small shrimp and may find them in the freezer section of Asian stores or in the dried food section.

Place tomato, onion and Chinese celery into a large mixing bowl. When the dried shrimp are ready, drain and pound them in a mortar and pestle until they are broken into smaller pieces. Alternately you can chop them roughly. Add dried shrimp to the mixing bowl.

Cut cilantro/coriander stems into small chunks and place in the mortar and pestle along with garlic and chilies; pound into a paste. Add palm sugar and pound until dissolved. Add 2 Tbsp of the fish sauce and lime juice and stir to mix.

Bring a pot of water to a boil, add glass noodles and cook for 2 minutes. Remove from the water with tongs (you want to keep the water) and place into a strainer to drain excess water; set aside.

Add fresh shrimp into the remaining liquid and cook for 30-45 seconds or until they are done. Place the shrimp into the mixing bowl…

Pour out the cooking water, leaving just enough water to cover the bottom, and return the pot back to the stove. Once the water boils, add the pork along with 1 tsp of fish sauce and stir until fully cooked. Use a slotted spoon to remove the pork from the liquid and place it into the mixing bowl.  Then add about 1 Tbsp of the pork cooking liquid into the mixing bowl as well.

Add noodles into the mixing bowl, pour the dressing over and quickly toss to combine.

Toss in cilantro/coriander leaves and plate. Sprinkle with peanuts and serve immediately!


I am spoilt for musical choices with songs from Justin Timberlake(no) to Sia, Michael J, Blondie, Simple Minds, Britney S, Kelly Rowland, Oasis it seems they have all found something to sing about glass…even The Beatles with “Glass Onion”

Glass Fish…

The Glass House was designed by Philip Johnson…Inspired by Mies van der Rohe’s Farnsworth House, the Glass House by Philip Johnson was built in 1949 with its perfect proportions and its simplicity, it is considered one of the first and most brilliant works of modern architecture. Johnson built the 47-acre estate for himself in New Canaan, Fairfield County, Connecticut. 

The house was the first of fourteen structures that the architect built on the property over a span of fifty years.

After the glasshouse came glass igloos …of course they did…they do appeal to me a little more than the glasshouse although I do appreciate the concept behind the architect’s thoughts…

Glass Jelly…also known as leaf jelly or herb jelly, is a jelly-like dessert eaten in East and Southeast Asia. It is created by using the Platostoma palustre plant and has a mild, slightly bitter taste. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks. 

Glass Jelly Plant…

Known most commonly as “Cincau Hijau” or green grass jelly, the dessert that is made comes from the plant that is botanically known as “Cyclea Barbata” a slender vine with a hairy root stem and spade-shaped leaves.

Glass Jellyfish…Jellyfish are one of the most fascinating creatures in the marine kingdom. With its almost translucent form,  the movement of the jellyfish is almost hypnotic in nature and man has always had a fascination for these ancient creatures.

Once you know a little bit of the background of the jellyfish, they become even more interesting creatures.

Did you know?

They are perhaps the oldest living creatures in the world. They have existed for at least 650,000 years, even before dinosaurs!

They are found in all the marine waters of the world, from the very surface to the very depths. They are also found in some freshwater habitats.

There are more than 2000 known species of jellyfish and more species are being discovered on a regular basis.

More than 95% of the jellyfish’s body mass is made up of water.

One fertilized jellyfish egg can give birth to millions of jellyfish.

While most species of jellyfish are harmless to man, some of them can kill dozens of men in a matter of seconds…i.e. The Irukandji jellyfish is one of several similar, extremely venomous species of box jellyfish. With a very small adult size of about a cubic centimetre, they are both the smallest and one of the most venomous jellyfish in the world…having been stung by just a normal jellyfish not a poisonous one I can attest to the pain being like no other luckily a local lady made some concoction of leaves and it took the sting out within the hour…if I think jellyfish are about I don’t go in…

I can’t believe how many songs there are to choose from…I’m still debating Oasis but maybe not we were subjected to them at full volume when our son was at home…

What child is not fascinated by a snow globe? the first snow globe was created quite accidentally in the 1900s by Mr Perzy a surgical instrument mechanic… it was part of an experiment to increase the brightness of the invented and not very bright electric light bulb…the Perzy name continues to stand for quality snow globes made in Austria the home of the snow globe and sold all around the world.

The oldest known description of a snow globe-like object comes from an 1880 U.S. Commissioners report on the 1878 Paris Universal Exposition, where a local glassware company showcased a group of “paperweights of hollow balls filled with water, containing a man with an umbrella.” The objects also contained white powder …

The Hour Glass…designed to measure time and again has always held a fascination for both adults and children…Hourglasses are aesthetically pleasing ornaments, rather than accurate timepieces – most hourglasses (except fillable ones) are accurate to within +/- 10%…I still use an egg timer when boiling an egg…

Snow globes and hourglasses have a fascinating history and are very collectable they come with pretty scenes and some dark scenes but are always fascinating.

I hope you have enjoyed this little tour around the word “glass” …which is everywhere around us…there is also an upsurge in glass as we replace our plastic with glass in our kitchens…Thank you for joining me today I look forward to your comments and hearing about your favourite piece of “glass”…Mine is my little hand-blown glass rocking horse…

glass rocking horse

Take care as covid still lurks ready to pounce have a lovely weekend and laugh a lot the best medicine in the world xx

This week in my kitchen…Store Cupboard Basics…Part 2…Pasta and Noodles…

Picture the scene… we are halfway through making a new recipe…We can taste it…Then up pops the ingredient we thought we had in the cupboard or we missed that bit of the recipe…The shop is shut…It is raining…We are in our house clothes…

We all need a well-stocked store cupboard…Of things we use and maybe just a few we don’t use so often but keep and store well…

It takes time (and) money to build up a store cupboard so I am breaking it down into easy stages…

Whether you call it a cupboard or a pantry a savvy cook knows it helps them create delicious, economical dishes without using expensive ingredients or having to pop out and hope no one sees us without our slap…Don’t they always though…haha

Staples range from flour, sugar, canned goods, oils, rice, pasta, dried herbs, stock cubes(bouillon)...Today I am looking at Pasta and Noodles…

Mixed pasta and noodles

Pasta and noodles keep well and are invaluable store cupboard staples as they can be used in many dishes either hot or cold…


Dried pasta keeps for months in an airtight container and can also look very pretty stored on your kitchen counter…Do however always check the pack for information on storage.

Pasta comes in all shapes and sizes. Egg pasta is enriched with egg yolks and has a richer flavour than plain pasta it is also often more expensive than plain dried varieties however it is all in the sauce and bog-standard plain pasta can be elevated with a good sauce…It is all about personal taste or the occasion…

Pasta should be cooked in plenty of water heated to a rolling boil…Just be aware that fresh pasta cooks very quickly and is bought chilled or if you are clever and make your own …Well done…Something I have never attempted…If you buy fresh pasta it can be stored in the fridge for several days or in the freezer for several months.

I am lucky enough to have found a source here which sells lovely coloured fresh pasta which is coloured with natural colours i.e beetroot…

Pasta also comes in tiny shapes which are ideal for soups and kids like them…Thes lovely little alphabet shapes served with a homemade tomato sauce…Kids love it!


alphabet pasta shapes

You can freeze small portions of sauce and keep a supply of pasta in your store cupboard …20 mins and the kids are fed and happy…


Noodles are very very popular here and sold fresh, dried and ready-cooked everywhere…They are a staple in the Thai diet… and served at most meals…

Rice Noodles…

These translucent white noodles are a great alternative to wheat noodles especially for those on a gluten-free diet.  They are available as broad flat or thin noodles that can be added to stir-fries and soups as well as used cold as a base for salads. Easy to prepare as they need no cooking just soak in boiling water for about 5 mins depending on the size of the noodles then use as required.

prawns with glass noodles

This is a typical Thai glass noodle salad…normally quite spicy….Lovely…Quick and easy to use they are a good standby in your store cupboard.

Egg Noodles…

Made from wheat flour and eggs may be thick, medium or thin again very popular in both Chinese and Asian stir-fries or deep-fried as a garnish…who doesn’t love crispy noodles? Here they are used as a garnish for my favourite Khao Soi…A Thai Yellow noodle chicken curry…

Egg noodles can be brought dry or fresh, store accordingly to the type …dry for the store cupboard and fresh for the fridge or frozen…

Egg noodles have a lovely nutty taste and are a good value for money as well as being a versatile store cupboard ingredient…Like rice noodles they can be served in hot or cold dishes they lend themselves to both…

Couscous and Polenta…

Like pasta and noodles are cheap to buy and can be used as a base for many dishes…Mild in flavour they go very well with strongly flavoured food such as aromatics, herbs and spices.

Couscous is made from durum wheat and is often thought of as a type of pasta it is also a handy store cupboard staple. Traditionally couscous needed a long steaming before serving whereas there are now many supermarket instant brands or ones which only need a quick pre-soaking in water. Classically known as an accompaniment for Moroccan tagines it is now more popular and goes well with meat, fish or vegetable stews. Also, an excellent base for salads it is very economical.

My tried and tested recipe for tagine…This was one of my first attempts and using prunes which neither hubby or the grandkids would have tried if they had known…Sometimes we have to be sneaky then food is tried with an open mind…I have learnt that much over the years…haha

Chicken and Prune Tagine/Stew


• 4 large chicken breasts, skinned and cut into cubes
• 1 tbsp Vegetable Oil I used coconut oil
• 1/2 tsp Ground Allspice
• 1/2 tsp fresh ground Black Pepper
• 1 tsp Ground Cinnamon
• 2 tsp Cumin Seeds
• 1/2 tsp Ground Nutmeg
• 1 tsp Ground Turmeric
• 200g/7oz pitted Prunes
• 2 large Onions, sliced
• 1 tbsp freshly grated Ginger
• 3 Garlic Cloves, crushed
• Salt to taste
• 14fl.oz fresh Chicken Stock


Let’s Cook!

  • Heat the oil in a large heavy-bottomed pan then add the chicken pieces and brown on all sides.
  • Add the spices, garlic, ginger, and onions and cook stirring over medium heat until the onions have softened.
  • Add the stock and season with salt then bring to a slow rolling boil and reduce the heat to very low, cover and cook for about one hour stirring occasionally.
  • At the end of the cooking remove the lid and increase the heat to reduce the sauce.
  • Serve with rice or couscous.



The verdict…It is lovely with couscous…

Everyone including little Lily loved it. After they had expressed their delight and hubby said he thought the black things were mushrooms(shitake) and grandson asked for more I confessed the dish contained prunes, a dish which is now a family favourite… I was pleasantly surprised at that given the lack of chilli and some of the spices used. The biggest plus is now the grandkids will try dishes with prunes…Result…


Is made from finely ground cornmeal…Cooked with water and either served soft rather like mashed potato or left to set then cut into pieces and grilled( broiled) or fried. Again a mild flavour and best served with flavourful ingredients…

It can also be used in baking…my preference is a polenta cake rather than as a savoury side…

Again another good store cupboard essential which is now sold both ready-made or a quick cook product…All I would say is check what has been added…Many quick quick and ready-made products contain additives.

That’s all for Pasta and noodles so now our store cupboard can be stocked up a little more…Next week it is rice…


You are reading a recipe and come across something you have never heard of or know it is ridiculously expensive and doesn’t store well…It is well worth the time learning what you can substitute for an ingredient and often it doesn’t alter the taste at all …I will do a post on substitutes at a later date…But always do your research don’t let one ingredient put you off making a recipe…

Thank you for joining me in my kitchen I hope you have some fun and came away learning something or maybe you have some store cupboard tips? If so please share I love it when we have interaction and it benefits us all 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