Tag Archives: Red Bananas

Retired No One Told Me!..Weekly Roundup… It’s all about the Flavour…

Welcome to my weekly roundup …you know the procedure by now..comfy chair, a drink relax and enjoy!

lady relaxing kindle-1867751_1280

My first post week was one which bought back memories of a lovely holiday in Malta and their lovely National dish of rabbit stew which in turn made me remember my granddad and my uncle Ken…Both of who worked on the land and taught me much when growing up…The rabbits were mostly poached(shhh) and his ferret definitely not a pet but that is life and how it is…The rabbit stew, however, my mum and Nan used to make..I loved it!

Enjoy recipes and I think I will be making my first octopus dish as Jovina’s recipe sounds and looks glorious…

https://blondieaka.wordpress.com/2018/07/29/cooking-the-mediterranean-island-countries/

Then it was my regular Tuesday No more Diets …Healthy Eating… I started keeping a food diary as I had decided no more biscuits with my morning cuppa…Day 6 and No biscuits I sent Lily home with the biscuits so as to avoid temptation…How did all this come about? I read the lovely Sally’s post and perused the chart she provided and was shocked that those two biscuits could have such an impact so I duly weighed myself and started my food diary…

The plan??? Keep the diary and weigh myself every Monday( no hopping on and off the scales)…Well…Today is Sunday and the lure of the scales just too much…4LBS… OFF!

 

You two are so dumped from my diet…

I will also be truthful and did dump the Haribos only little packets of jellies but nearly every night… 2 things and 4 LB in 6 days…

Thank you, Sally, for getting me refocused …Hugs! xxx

https://blondieaka.wordpress.com/2018/07/31/healthy-eatingno-more-dietseat-yourself-slim/

Wednesday is the day I can indulge my passion for cooking courtesy of Sally and this week it was my favourite recipes …The recipes I make the most instead of buying them…

Healthier, it saves me money…A no-brainer really and it takes less time to make them than it takes to get in the car, negotiate the traffic, find a car parking space and then queue at the till and you still have to drive home…

https://blondieaka.wordpress.com/2018/08/01/smorgasbord-blog-magazine-the-cookery-and-food-column-with-carol-taylor-fajita-spice-tahini-peanut-butter-hummus/

Following on from Fruity Friday and the red Bananas I discovered along with some things I didn’t know …That all red bananas are not naturally red…The ones on the bunch are but not the pretty looking red bananas in a dessert…They are red because they are cooked in Lime water?? A trip to the local market with my daughter in law and we found the red paste…Spoiler Alert!

Small cooking bananas

Today I will be cooking the green bananas and turning them into a red dessert and all will be revealed on Friday…..

https://blondieaka.wordpress.com/2018/08/02/what-is-lime-water-nam-pboon-sai/

It was then the turn of one of my archived posts about the tradition of charcoal making down on the farm which the lovely Sally once again showcased for me …Such a generous lady is our Sal xxx

charcoal-pit

The tradition of making charcoal here in rural Thailand.

https://smorgasbordinvitation.wordpress.com/2018/08/02/smorgasbord-posts-from-your-archives-travel-thailand-down-on-the-farm-making-charcoal-by-carol-taylor/

Date time…I should be so lucky as sung by Kylie… Stuffed with blue cheese they are a wonderous thing or wrapped in bacon… I love those beautiful patterned Tagines, don’t you???Fruity Friday Dates (1)

https://blondieaka.wordpress.com/2018/08/03/fruity-friday-dates/

Lastly …Are you still with me??? Do you need to take five, top up your cuppa ???

Lastly, I took you on a journey through the 5 tastes of  Thai cuisine the ingredients which make up those tastes of Spicy, Sour, Sweet, Salty and Bitter…

fresh cut limes-1239267_1280

How you don’t get a starter, main course and then a dessert here… Even in a restaurant that serves western food Thais don’t get the concept of individual courses as their food is about the whole meal and how the flavours compliment each other how if you have a hot curry you will get a mild but tasty soup and stir-fry…

Which is why a Thai recipe is a guide as chillies vary in heat, fish sauce can vary by brand, depending on the time of year the taste of limes vary which takes me back to what I always say to you TASTE and TASTE again build your flavours to suit your palate and then you may be able to say I can cook Thai Food …

It has taken me 10 years and I am still learning…

https://blondieaka.wordpress.com/2018/08/04/thai-cooking-sweet-sour-spicy-salty-and-bitter/

I hope you have enjoyed this roundup if you have please share or pin to your favourite board or media…Thank you xxx

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

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Thank you so much for reading this I hope you have a lovely weekend …xxx

 

What is Lime water? Nam Pboon Sai

Down on the Farm Nam Pboon Sai

Limewater is the secret ingredient in Thai cooking that firms up soft fruit for long cooking and makes crispy batter even crisper.

But you know me I couldn’t just leave it there…

When I wrote my post last week on Red Bananas I found out that all bananas that looked red were in fact NOT red bananas but bananas that had been cooked in Lime Water to turn them red… The plot thickens… I hope this doesn’t bore you but I just like to know I will say that when I was telling my son his eyes glazed over and he did say, mum, I really am not interested… But indulge me because I am…

Let’s start with the raw ingredients in making limewater (Nam Pboon Sai). Slaked lime (lime + water = Ca(OH)2 ) or calcium hydroxide is traditionally made with burning shells at high heat and adding the burned shells to water. The water that you get is limewater. In  Thailand, the red lime paste is quite common because the paste is also used in making paan.

What is paan?

The chewing of the product is part of the culture of Thailand. Cultivation of areca nut palm and betel leaves is common in rural areas and is a  traditional cash crop, and the utensils used for preparation are often treasured.

Now, many young people have given up the habit, especially in urban areas, but many, especially older people, still keep to the tradition.

These pictures show the fruit, the chewing tobacco, bits of wood and betel leaves and other bits and pieces which go into rolling up these cigarette shaped smokes.

Although actually illegal now a blind eye is turned in most cases it is generally the older people like my son’s partners mum who continue this tradition …You can tell as the teeth and lips are stained bright red…

Where does my red Lime powder fit in well it is sold here and apparently some of the powder is rubbed under the top gum of the mouth…I was warned( not) that I had any intention of doing that …To be careful it may burn!!!!!!!!

I was also getting a lot of surprised looks and smiles which translated I think meant what is this lady doing buying that… just as well I had Tik with me to translate that I wasn’t intending to smoke or rub it under my gums but cook…They still looked slightly bemused but I am used to that now.

Just in case you missed the post which led to this one here is the link:

Red Bananas (2)

https://blondieaka.wordpress.com/2018/07/27/fruity-friday-the-red-banana/

I just wanted to know and see what made this Banana dessert red…..

To make red lime, powdered turmeric is added to the mixture. Instead of turning yellow like turmeric, this pasty mixture turns bright red. Nam Pboon Sai or limewater is made when more water is added to the mixture. When the lime settles, the clear, pinkish water above is used in cooking.

Limewater is used in Thai cooking to keep fruit used in long cooking like banana in syrup or breadfruit in syrup. The fruit is peeled and cut and let soak in the lime water.

The grandmother here stores her red lime paste in a jar filled with water. The heavier lime sinks to the bottom while the clear limewater floats above.  When she needs the limewater, it’s ready. She would pour the clear pinkish water out from the jar. She just tops up the limewater by adding more water to the jar. There is also no need to refrigerate limewater or lime paste.

Just a word of warning…

The powder I bought was available in red or white but apparently also comes as a red paste. If you get pickling lime from hardware stores, which often have canning materials available, make sure you get the food grade quality. The lime building material may contain a metal such as lead.

This is where I began to get quite scared as I know that there are some who just mix whatever they have to sell with no regard for the consequences.

The bananas in this desert look bright and shiny and sweet but are not as sweet as they look… I have found a recipe and now need to find the right bananas…So that is for another day…

In the meantime on my travels looking for this red powder/paste, I also found… Some lovely squash…I hadn’t seen this variety before, Some large sweet radish which my plan was to pickle but hubby loves radish as it is raw and ate all except for the one pictured.

My red lime paste for my banana dessert and an assortment of foraged mushrooms from down on the farm which made a lovely soup for which I will have to get the recipe from my daughter in law. I have watched her make it and lots of herbs go into it with the mushrooms and it is very tasty… Don’t those whitish ones look just like flowers so pretty.

I hope you have enjoyed this little culture trip that gives you some insight into my life here…

Always interesting and I am always learning something new…If you have enjoyed it and I haven’t bored you then please share on Pinterest or your favourite media xxx

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

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Thank you so much for reading this I hope you have a lovely week and not long now to the weekend …xxx

 

 

Fruity Friday…The Red Banana

Red Bananas (2)

Banana trees are everywhere here in gardens, growing on wasteland, by the side of the road everywhere… Sometimes I can’t even give them away…

They can be frozen, used in fruit shakes and smoothies or banana bread…Banana pancakes are very popular here and we have a little stall just down the road from us.

The kids love them but they are too sweet for me and an occasional treat for them as they pour condensed milk all over them.

You will also see BBQ’S by the side of the road grilling them and serving with some sweet syrup or fried bananas, banana balls which are one of my favourites when I go to market but you name it you can get the banana any which way…

They range from tiny little bananas to fair sized one not sold by the kilo as in western countries but by the hand as bananas are freely available here and very prolific crops.

The red banana I was given as a gift by one of my neighbours they are very nice and so pretty… it has a balanced sweet taste and can be used as a cooking banana even though it isn’t plantain but we just enjoyed eating them just as they were.

Red Bananas (2)

The leaves of the red banana, however, cannot be used to cook, wrap or serve food on. The red banana is not so popular as other bananas as it is harder to grow they also require more water and the skins tend to crack so I think I got a bit of a treat as I hadn’t seen them before. and the skins on these were lovely and smooth so they obviously were well watered.

More so unusual because when I was showing a friend she told me that some red bananas sold as a sweet dish here are not a special variety that is naturally red like mine but rather, the bananas are soaked in red coloured hydrolyzed lime water, made with a lime powder obtained from fossilized shells dissolved in water. The soaking hardens the bananas so that they don’t fall apart when later boiled in syrup. These “Red ” bananas may be eaten on their own or served in sweetened coconut milk.

That was an interesting piece of info not sure if I would like to eat them but I will certainly be keeping my eyes out and have asked my friend to get me some if she sees them…I will now be investigating this fossilized shells they use.

You learn something every day don’t you??? Have you seen this dessert or tried it???

Healthwise the red banana is high on potassium and is alkaline in nature. Since it is red in colour, it has a high content of anthocyanin which acts like an antioxidant. It is also high on fibre and vitamin C.

Even though the basic constitutes of all varieties of bananas are the same, the red bananas are high in all the vitamins and minerals and is a great antioxidant-rich food.

Just a little tip… I was told that Red bananas are great for your skin when made into a paste… To prepare an easy and effective face mask mix powered oats, mashed red banana and few drops of honey to make a paste. Apply it on your face an let it dry and then wash it off.

Not only do they make a great face mask but they are good for your hair…

You can mash the banana with coconut, sesame or almond oil to moisturize your hair and to relieve problems like dandruff, hair fall and dry hair. Add few teaspoons of lemon in the mask and apply it all over your hair. Leave it on for 30 minutes and then wash off for bouncy and shiny hair.

I hope you enjoyed this post about my gift of red bananas…

If you did please hit the share buttons …xxx

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

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Thank you  for reading and have a lovely weekend x