Tag Archives: Sesame seeds

Travel and Traditions…Down on the Farm…Sesame Plant(Ngaa) and Barking Deers Mango

Good morning and welcome…It was a lovely sunny one earlier and now it has clouded over…Are we in for some rain? It is rainy season but we have had a few days of sunny shine and no rain…My weather report tells me 50% chance of precipitation today with scattered thunderstorms…. the temp is hovering around 30C and set to rise a little today…No rain yet…

Today I am taking you on another trip down the farm…

The Sesame plant or Ngaa as it is known here is another plant which has popped up…I am loving it as I am constantly being surprised at what plants and fruits are appearing  Down on the  Farm...It makes it easier for the future I will know and can plan a little it will also help as I will know what and where so we can transplant and not build and destroy.

It is a beautiful and quite delicate looking plant with pretty white flowers.

Sesame seed plant

Of course, I now wanted to know what uses this plant had if any apart from producing seeds which are used mainly in desserts in Thailand. Here on the farm they are dried and used for just that really and to make the lovely sesame biscuits which we love…

The oil from the seeds is not really used in Thai cuisine like it is in Chinese cookery.

The sesame seed is one of the most ancient seeds on earth there have been remains of Sesame seeds found and dated as far back as 3500BC. It was also widely traded in parts of Mesopotamia and the Indian subcontinent around 2000BC.  Always highly valued in Eastern, African and Mediterranean culture it has been used for thousands of years in cooking to flavour foods. Sesame oil has one of the highest oil contents of any seed and a rich nutty flavour. Across the continent’s world-wide sesame oil, tahini and the seeds are widely used.

It is a good source of vitamins and minerals that boost nutrient absorption, it is beneficial to human metabolism and the bodies fat-burning ability.

Sesame oil is a strong antihypertensive and can also help normalize blood pressure levels.

Sesame butter or Tahini is a pretty calorific dense food with 89 calories plus 8 gm of fat per tablespoon BUT the majority of that fat comes from healthy unsaturated fat like Omega 3 oils which help lower inflammation thus lower the risk of heart attacks. However, as always I advise moderation.

How to make your very own Tahini paste/butter..it is so quick and easy and the cost of a packet of sesame seeds is virtually pennies against the cost of a store-bought jar of tahini and no nasties…

Let’s Cook! 

Into the kitchen, for a quick toasting of the Sesame Seeds, then into the mini blender, 3 tbsp Olive oil, and a quick whizz, scrape down the sides, another tbsp Olive oil and another scrape, a  bit more oil and a quick whizz and viola your  Tahini Paste is now made.

How easy is that?

Tahini Paste I have been making tahini for a couple of years…I think I need an updated image as my first batch was back in 2015…

Sesame seeds come in white or black, the white seeds having the highest iron content thus are used in food or as oil.

Black seeds are stronger, more flavorful and have 60% more calcium than white seeds and are used in medicines.

There has been some exciting news on a breakthrough in the research conducted at the Thailand Excellence Center for Tissue Engineering and Stem Cells at the Chiang Mai University  where  it was discovered that “Sesamin” extracted from black sesame seeds contains properties that hinder cancer cell growth as well as stimulate antibodies in the human body to fight cancer.

Dr Prachya stated that patents for the medical breakthrough have been filed and received for the research both in Thailand and internationally.

This is great news.

As I have said before I am always being amazed by the extraordinary benefits that so many plants and seeds are being proved to provide… so much better in many cases than prescribed medicines and supplements although if you are already on prescribed medicines PLEASE speak to your doctor and discuss what alternatives you are looking at taking and remember with plants and seeds …No one size fits all…. All of our bodies are different and react differently…..But ask! Talk to your doctor, do your own research from reputable research bodies.

Called Man Saeng this potato-like root is only found in the jungle surrounding the farm and not sold commercially…..If someone has been foraging in the jungle you may find a few being sold very locally on a market.

Thai potatoes- man saeng- down- on- the-farm

Thai Potatoes called Man Saeng

Man Saeng is not only native to Thailand but neighbouring Burma, Cambodia and Laos.

Here in the North they are often found growing by the river and the vines often attach themselves to a tree and then what I call the runners have the tubers which are light brownish and slightly hairy.

It can be added to soup or fried like the fried bananas in a batter or breadcrumbed and my son who had them boiled for his supper last night said that they tasted a little like our new potatoes and he really liked them. They can also be steamed or ground into a flour to make desserts.

They are quite fibrous and if overcooked have a sticky texture… somewhat glutinous.

This video shows them being harvested from the jungle and also where a few are being grown for the farmer’s own consumption. To me, that soil looks pretty hard and for a few tubers that is hard work…

This week we also harvested a few nuts which are now ready to eat..my nutcrackers do not work as in cracking them..my son’s partners uses a knife..mmmm…I think I will leave that to her or I  will end up minus some digits…That’s for sure…

They taste a little like a cross between a brazil nut and macadamia nuts again I will shell them all and use them in my cooking..well I won’t..lol..That shell is impervious to my nutcrackers…

These nuts are from the Irvingia Malayana, which has the marvellously fanciful English title of the Barking Deer’s Mango. According to The University of Melbourne, it also has the much more prosaic Khmer name of Cham Mo. There’s a similar tree (Irvingia gabonensis) distributed about Western tropical Africa, whose nuts are used fairly extensively as a soup thickener and bread ingredient.

The name Barking deer’s mango is a strange name I can only surmise that it originated from the Indian Muntjac also named barking deer as it was often hunted around the outskirts of agricultural areas as they are considered a nuisance for damaging crops and ripping bark from trees.

indian-almond-289181_1920

This wild evergreen tree can grow as tall as 50 metres high the wood which is of low quality is used for general construction or fuel but is also very sought after and popular here for making charcoal.

The seeds of the tree are a source of a non-drying oil called cay-cay fat which is used in the manufacture of candles and soap making.

I hope you enjoyed this week’s little trip around the farm…there are always lots of surprises to be found and also things for me to learn..my knowledge has increased tenfold since I have lived always something to learn…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.

The environment is also something I am passionate about and there are now regular columns on my blog this year. It is important that we are mindful of the world we live in…These honeybees dining on forget me knots say it all to me…

forget-me-not-257176_640

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 creative week ahead xx

 

Fish Friday…Yellow Tail Fish with Sesame seed crust.

 

Sesame crusted Yellowtail fish

The Yellow Tail fish or Amber Jack is native to the North East Pacific from Japan to Hawaii. It is also not related to the Yellow tail Tuna.

In Japan, this fish is eaten cooked or raw and known as Hamachi or Buri.

As you know I am firmly in the camp of eating healthily and choose my fish carefully …I steer clear of farmed fish and only eat locally caught straight off the boats or fish which is responsibly sourced. It doesn’t mean however that it is expensive which a lot of people seem to think …You can buy fish responsibly and at good prices by researching your local markets or even buying frozen.

This fish has extra lean, firm white meat and if you want a lighter meal then it is a lovely tasting fish with a mild flavour.

For two servings.

  • 2 x 150 g pieces yellow tail fish or any other firm white fish.
  • Freshly ground black pepper
  • Sea salt to season…..I use pink Himalayan or mineral salt which is farmed close to my home.
  • 1 egg white whisked until it is foamy.
  • 3 tbsp sesame seeds.
  • Oil for frying…I use coconut oil.

 

For chilli, lime and soy sauce.

  • 60 ml Soy sauce
  • 2 tbsp honey……I use honey from the comb
  • 1 clove garlic, crushed
  • 1 chilli, deseeded and finely sliced..guess who leaves the seeds in? Moi
  • Juice of 1 lime
  • A drizzle of  sesame seed oil
  • Fresh coriander leaves to serve

Let’s Cook!

Preheat the oven to 180 °C.

Season the yellow tail fillets with a little salt and freshly milled black pepper. I cut the fish into steaks…

Dip the seasoned fish into the egg white and coat both sides with sesame seeds.

Heat a little coconut oil( or oil of your choice) in a frying pan and sear the fish for about a minute on each side or until the sesame seeds are golden brown. Remove the fish and place in a roasting pan.

Cook in the oven for about 10 minutes or until the fish is just cooked through.

Meanwhile, make the soy sauce reduction. Place the soy sauce, honey, garlic, chilli, lime juice and sesame oil in a small saucepan and bring to the boil.

Cook for about 2–3 minutes or until the sauce has reduced slightly and has thickened so it coats the back of your spoon.

Remove the garlic clove and set to one side…

Once the fish is cooked, remove it from the oven and serve immediately, drizzled with a little soy sauce reduction.

Sesame crusted Yellowtail fish

Served with jasmine rice, steamed pak choy and fresh lime wedges.

Enjoy!

If you liked this recipe then please share or reblog on your favourite social media 🙂

This is going to be my last fish Friday post and I will be doing Fruity Fridays the main reason is that I am working on my Cook Book…

As my repertoire of recipes is vast and no one wants war and peace..do they? Also, I have bought big thick cookbooks in the past with many chapters and in all honesty have probably never read the whole book or tried all the recipes not even probably 10% so I decided that I would split them into groups my first one being my favourite fish dishes from around the world…So if fish is your choice then you can pick your cuisine and will have lots of yummy fish recipes all tried and tested by my family and friends all in one place … I find that much better… what do you think?

Please let me know in the comments x

 

Thank you for reading this post and I hope you enjoy the dish x

 

Christmas Recipes…Tahini Paste and Hummus recipes.

christmas-1695531_1920

It’s getting closer it will soon be Christmas and it looks like the Uk may have a white Christmas they have had a bit of snow and in some areas a good few inches…Snow looks so lovely when it is fresh and untrodden..Don’t you think???

My Recipe today is for hummus. and homemade Tahini paste… I had always bought my hummus it has only been since I have lived here and not being able to buy hummus that I investigated how to make it…The other factor was the extortionate cost of Tahini paste. To say I was amazed at how easy and quick it is to make is an understatement…this picture has the date and was my very first batch…I think I  need to update my photo next time I make it…

Tahini Paste

How to make your very own Tahini paste/butter..it is so quick and easy and the cost of a packet of sesame seeds is virtually pennies against the cost of a store-bought jar of tahini and no nasties….

Let’s Cook! 

Into the kitchen, a quick toasting of the Sesame Seeds, then into the mini blender, 3 tbsp Olive oil, and a quick whizz, scrape down the sides, another tbsp Olive oil and another scrape, a  bit more oil and a quick whizz and viola your  Tahini Paste is made.

How easy is that?

Next step…Hummus

Hummus

Combine 3tbsp Tahini Paste with 2tbsp fresh Lemon Juice and blitz in food processor.

Add 2tbsp Olive Oil,1 clove Garlic, half tsp ground Cumin and a half to one tsp salt and blitz.

Add half of drained, rinsed can of chickpeas and again blitz 1-2 mins. Add the other half of Chick Peas and blitz again 1-2 mins.

Put in a suitable container or serving bowl drizzle with tbsp Olive Oil and sprinkle with  Paprika.

Voila, it’s now ready to eat with Sliced pitta bread or cut up vegetables of your choice.

This will keep up to 1 week in the fridge.

That’s it for today…I am going to take a break now as it has gone midnight here and I am still typing away…

Until tomorrow…Nite Nite xx

Still got shopping to do? Snowed under or in then pop over to my other blog Orienthailiving for some inspiration… and if you sign up for my newsletter then I will send you a FREE PDF on how to make your own Thai Curry pastes from scratch.

 

Down on the Farm…Sesame Plant(Ngaa)

 

The Sesame plant or Ngaa as it is known here is another plant which has popped up…I am loving this year as I am constantly being surprised at what plants and fruits are appearing  Down on the  Farm...next year I will know and can plan a little it will also help as I will know what and where so we can transplant and not build and destroy.

It is a beautiful and quite delicate looking plant with pretty white flowers.

Sesame seed plant

Of course, I now wanted to know what uses this plant had if any apart from producing seeds which are used mainly in desserts in Thailand. Here on the farm they are dried and used for just that really and to make that lovely sesame biscuit.

The oil from the seeds is not really used in Thai cuisine like it is in Chinese cookery.

The sesame seed is one of the most ancient seeds on earth there have been remains of Sesame seeds found and dated as far back as 3500BC. It was also widely traded in parts of Mesopotamia and the Indian sub continent around 2000BC.  Always highly valued in Eastern, African and Mediterranean culture it has been used for thousands of years in cooking to flavour foods. Sesame oil has one of the highest oil contents of any seed and a rich nutty flavour. Across the continent’s world-wide sesame oil, tahini and the seeds are widely used.

It is a good source of vitamins and minerals that boost nutrient absorption, it is beneficial to the human metabolism and the bodies fat burning ability.

Sesame oil is a strong antihypertensive and can also help normalize blood pressure levels.

Sesame butter or Tahini is a pretty calorific dense food with 89 calories plus 8 gm of fat per tablespoon BUT the majority of that fat comes from healthy unsaturated fat as Omega 3 oils which help lower inflammation thus lower the risk of heart attacks. However, as always I advise moderation.

How to make your very own Tahini paste/butter..it is so quick and easy and the cost of a packet of sesame seeds is virtually pennies against the cost of a store-bought jar of tahini and no nasties…

Let’s Cook! 

Into the kitchen, a quick toasting of the Sesame Seeds, then into the mini blender, 3 tbsp Olive oil, and a quick whizz, scrape down the sides, another tbsp Olive oil and another scrape, a  bit more oil and a quick whizz and viola your  Tahini Paste is made.

How easy is that?

Tahini Paste

 

Sesame seeds come in white or black, the white seeds having the highest iron content thus are used in food or as oil.

Black seeds are stronger, more flavorful and have 60% more calcium than white seeds and are used in medicines.

There has been some exciting news on a breakthrough in the research conducted at the Thailand Excellence Center for Tissue Engineering and Stem Cells at the Chiang Mai University  where  it was discovered that “Sesamin” extracted from black sesame seeds contains properties that hinder cancer cell growth as well as stimulate antibodies in the human body to fight cancer.

Dr. Prachya stated that patents for the medical breakthrough have been filed and received for the research both in Thailand and internationally.

This is great news.

As I have said before I am always being amazed by the extraordinary benefits that so many plants and seeds are being proved to provide… so much better in many cases than prescribed medicines and supplements although if you are already on prescribed medicines PLEASE speak to your doctor and discuss what alternatives you are looking at taking and remember with plants and seeds …No one size fits all…. All of our bodies are different and react differently…..But ask! Talk to your doctor, do your own research from reputable research bodies.

More news from down on the farm..we have 3 more turkey babies ..2 female and one male and a baby chook who thinks it is a turkey…Yes, it does and any attempts to put it back with the chooks results in it crying and making turkey noises…So we have left it with the turkeys…

The bananas are ripe for picking very soon.

That’s all for now DOWN ON THE FARM…I hope you enjoy these posts of our life and adventures in rural Thailand if you do please share or reblog.

I have also left some links below for previous posts just in case you missed them.

https://blondieaka.wordpress.com/2017/07/22/down-on-the-farm-introducing-our-new-turkey-babies/

https://blondieaka.wordpress.com/2017/04/18/down-on-the-farm-making-charcoal/

https://blondieaka.wordpress.com/2017/04/16/down-on-the-farm-thai-potatoes/

https://blondieaka.wordpress.com/2017/04/04/down-on-the-farm-jambulan-plum/

https://blondieaka.wordpress.com/2017/04/03/down-on-the-farm-snake-gourd-raita/

Until next time stay safe, have fun, laugh a lot as laughter as you should know by now is the best medicine known to man…..

 

 

Yellow Tail Fish with a sesame crust.

Sesame crusted Yellowtail fish

I love to eat fish and we were shopping and having a mooch around the fish stalls when this beautiful fish with a broad yellow stripe down the middle caught my eye. I hadn’t seen this fish here before and assumed that it was now in season.

The Yellow Tail fish or Amber Jack is native to the North East Pacific from Japan to Hawaii. It is also not related to the Yellowtail Tuna.

In Japan, this fish is eaten cooked or raw and known as Hamachi or Buri.

As you know I am firmly in the camp of eating healthily and choose my fish carefully …I steer clear of farmed fish and only eat locally caught straight off the boats or fish which is responsibly sourced. It doesn’t mean however that it is expensive which a lot of people seem to think …You can buy fish responsibly and at good prices by researching your local markets or even buying frozen.

This fish has extra lean, firm white meat and if you want a lighter meal then it is a lovely tasting fish with a mild flavour.

For two servings.
2 x 150 g pieces yellow tail fish.

Freshly ground black pepper

Sea salt to season…..I use pink Himalayan or mineral salt which is farmed close to my home.

1 egg white whisked until it is foamy.

3 tbsp sesame seeds.

Oil for frying…I use coconut oil.

For chilli, lime and soy sauce.

60 ml Soy sauce
2 tbsp honey……I use honey from the comb
1 clove garlic, crushed
1 chilli, deseeded and finely sliced..guess who leaves the seeds in? Moi
Juice of 1 lime
A drizzle of  sesame seed oil
Fresh coriander leaves to serve

Preheat the oven to 180 °C.

Season the yellow tail fillets with a little salt and freshly milled black pepper. I cut the fish into steaks…BUT next time I will leave as a piece it will be easier for the Sesame seeding. I didn’t think it through when I cut the fish into steaks..yep I boobed. My sesame seeds didn’t all stay put.

Dip the seasoned fish into the egg white and coat both sides with sesame seeds.

Heat a little coconut oil( or oil of your choice) in a frying pan and sear the fish for about a minute on each side or until the sesame seeds are golden brown. Remove the fish and place in a roasting pan.

Cook in the oven for about 10 minutes or until the fish is just cooked through.

Meanwhile, make the soy sauce reduction. Place the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.

Put the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.

Cook for about 2–3 minutes or until the sauce has reduced slightly and has thickened so it coats the back of your spoon.

Remove the garlic clove and set to one side…

Once the fish is cooked, remove it from the oven and serve immediately, drizzled with a little soy sauce reduction.

Served with jasmine rice, steamed pak choi and fresh lime wedges.

Enjoy!

If you liked this recipe then please share or reblog 🙂

 

 

 

A lovely carrot hummus…and Tahini Recipe.

Hummus is so addicting, a wonderful taste and colour doesn’t that just  talk to you and  say eat me?

via Preshana’s Roasted Carrot Hummus — The Recipe Hunter     

If like me Tahini paste costs a ridiculous amount of money as it is imported then here is the recipe to make your own and it is so easy you will never buy Tahini Paste again.

Enjoy!

26 Week Letter Photo Challenge “T”

A cute topiary and a spooky truck make Lorr’s  letter ” T” interesting to view click here https://lumar1298.wordpress.com/2016/07/30/26-weeks-letter-challenge-t/

Will mine cut the mustard mmmmmm we will see………

Trees somehow so very beautiful here…

 

Tired out….away in the land of nod a boy and his dog…

Aston & Saang Chai

Teeth…….all I want for Christmas is my two front Teeth…

Charlie

My Homemade ” Tahini Paste

SAM_6922

Well that’s all, for now, I hope you enjoyed my “T ”  until next time when it’s  ” U ”

Oh nearly finished the alphabet  I will miss this challenge.