Tag Archives: Thai flavours

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

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

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

 

Thai Cooking…Sweet, Sour, Spicy, Salty and Bitter…

 

I think Thai food incorporates some of the best flavours in the world…Not laden with thick mayonnaise and cream which mask the taste of the other ingredients but lovely fresh food flavoured with herbs and spices which showcase the true essence of Thai food how the herbs and spices combine and as we all know who has cooked and eaten Thai food that the secret of a great dish is getting that right balance.

Thai cuisine is a marriage of old eastern and western influences combined in something which is uniquely Thai… a dish can be fiery and chilli hot or by comparison quite bland but there is always that balance that harmony which comes together to say this is Thai food at its best…

It is why I always say TASTE and TASTE again start with a little and add an ingredient(s) little by little… everyone has a preference to certain flavours …As you know I love chilli and fish sauce so maybe I use a little more than some who may prefer more lime for example …It is all about the TASTE…and Balance.

Sweet…

There are different types of sugar produced in Thailand from white and brown sugar, palm and coconut sugars.

Palm sugar comes from sugar palm tree or Palmyra while coconut sugar comes from the coconut palm.

Both sugars are produced from the sweet, watery sap that drips from cut flower buds. Palm sugar usually has a darker colour, a more fragrant smoky aroma and a more complex flavour than coconut sugar.

Palm and coconut sugars are usually used in curry dishes but considerably more in Thai desserts.

I use palm sugar mostly as it has a milder sweetness and goes well with foods which contain coconut milk…Coconut sugar has a more intense caramel-like flavour which I use when baking banana bread.

Dark, black soy although strong in taste and salty there is an element of a sweet molasses flavour… Used sparingly it enhances the taste of stir-fries.

Thai Basil has a sweet but strong aniseed flavour which I love and as I really love fresh herbs if a recipe says 2 sprigs I would use 4…I love Thai herbs…

Sour…

The sour flavour is predominant in Thai salads, soups, dips, and some drinks, usually, it comes from the tamarind which I love … lime juice,  fragrant Kaffir lime leaves, Lemongrass and white vinegar.

fresh cut limes-1239267_1280

Tamarind that brown fruit imparts such a lovely sour/sweet flavour I just love the tamarind eaten raw or soaked and the juice used in a recipe ..just love it!

Spicy…

Flavour usually comes from fresh and dried Thai chillies, black and white peppers, garlic, and ginger. This taste of Thai food, spicy, is seldom missed in Thai cooking. Level relatively differs from personal preference.

Thai chillies or birdseye as they are often called are used in many Thai dishes like Thai curries, in salads…green or red or just eaten raw…Yes, raw I don’t go that far unless it is in my salad but many Thais just eat the whole raw chilli quite often the men here in my house have a competition on who can eat the hottest raw chilli….I do not participate I love chilli in my food but why would I just want to chomp on a chilli ????

Chilli plant- hot- spicy- Thai chillies

White peppercorns are used here for heat quite extensively more so than black peppercorns which are mostly used in western dishes.

Garlic is also used frequently and added to the oil first before stir-frying quite often the garlic and the chillies are added first.

Fresh coriander has a very strong smell and taste and the leaves and the roots are used in many dishes or as a garnish.

Bitter…

The bitter flavour in Thai food does not often exist in most Thai dishes. However, the bitter flavour comes from a few kinds of vegetables and fruit which are believed to have a medicinal benefit.

The bitter gourd is commonly used in soups and stocks or in a dish called Khiewchanta…

Thai food-raw prawns-spicy-dip

Thai raw prawns with spicy dip

 

Which is made with uncooked prawns with a blow your head off chilli dip. It consists of very finely chopped white cabbage, finely sliced and halved…arranged round the edge of plate……..Fresh prawns, cleaned, deveined and soaked in Soda Water…..Fresh mint leaves and finely sliced garlic.

Salty…

Salty flavour usually comes from sea salt, soy sauce, and fish sauce. Fish sauce is considerably used in Thai cooking while different kind of soy sauces are mostly used for soups and stir-fry dishes and it may be used instead to one’s personal preference or for Thai vegetarian cooking.

Sea salt is more commonly used in Thai cooking as a preservative for fish and eggs or it is used to help grind other spices sometimes when making Thai pastes.

I am really lucky as I get my salt fresh as we live close to some salt flats …

Salt-farming-northern Thailand

Lighter soy sauces are also used to balance the salty flavours as is shrimp paste which has an incredibly pungent smell and is often dry roasted to develop the taste…Used in curries and fish dishes it actually tastes better than it smells …It took me a while to get used to this one …

Unlike western foods which are often served in courses a Thai meal is served all at once as the balance of spice, salt, sour and sweetness are not only considered in individual dishes but the meal as a whole it has to have balance.

For example, if you have a really hot curry then this would be balanced by a soup and a mild stir-fry. Thai cooking is instinctive the taste is learned by instinct as chillies can be hot or a little milder, your limes may be really juicy or not so which is why I say TASTE and TASTE again as a recipe for Thai food is a guide and cannot take into account individual ingredients which may vary…

I hope this has been helpful and you now have a better idea of the complexities of Thai cooking…

Connect to Carol( Moi)

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

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest https://www.pinterest.com/caroltaylor56/pins/