Tag Archives: Thai Squid Salad

Smorgasbord Blog Magazine – Carol Taylor’s – Culinary A – Z Rewind – ‘C’ for Calabash, Cajun, Curry, Cloud Eggs, Chilli, and Calamari

Welcome to a repeat of the wonderful Culinary A – Z  where today I am taking you on a culinary tour of the letter C …Sally is very kindly rewinding this series…thank you, Sally…I am showcasing some of the amazing variety of food we have available to us today from around the world, plus delicious recipes like Thai Squid Salad, and Cloud Eggs to showcase them. I hope you enjoy!

Once again thank you, Sally…to read the original post please click the highlighted link below…

https://smorgasbordinvitation.wordpress.com/2022/07/20/smorgasbord-blog-magazine-carol-taylors-culinary-a-z-rewind-c-for-calabash-cajun-curry-cloud-eggs-chilli-and-calamari/

 

The Culinary Alphabet…A-Z…The Middle Letter U…

Welcome to series 3 of the Culinary Alphabet A-Z…Where the middle letter is U…

So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Jarlsberg, Korma, Apple and Tursu a variety of Turkish pickled vegetables… how easy that will be who knows I am sure some of the letters of the alphabet could cause the grey matter to rebel or implode…haha…The Letter U which is quite easy I have left some for Pete and Chel…Have fun guys Looking forward to what you come up with …There is of course a generic word like Dough of which there are two types of dough leavened and unleavened doughs…however it doesn’t stop there because if you are talking about pastry dough then you can get a shortcrust pastry, filo pastry, choux pastry, flaky pastry, rough puff pastry, suet crust pastry and puff pastry…Dough could be a whole book …I decided I would leave it there for today…

Let’s go and see what else I have found…

Bagna Cauda…

Literally translated as “hot bath,” this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet…a hot dish made from garlic and anchovies, originating in Piedmont, Italy, during the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it.

Brynzove Halusky…

One of Slovakia’s national dishes is this meal of potato dumplings combined with cheese sheep curds and fried bacon.  Žinčica is traditionally drunk with this meal…this is a drink made of sheep milk whey similar to kefir consumed mostly in Slovakia and Poland. It is a by-product of the process of making bryndza cheese(sheep curds)

Beef Bourguignon…

christmas Eve Supper

Beef Bourguinon was the first meal I ever cooked for my husband a man who when he asked me what was in the dish told me he didn’t like garlic amongst other ingredients..sigh…HOWEVER, this one he loved and it is one that I still cook 40 odd years later for a special occasion or a dish that cooks itself on low and slow and makes a perfect Christmas Eve Dinner…Beef Bourguignon

Potato Croquette…

I like potato croquettes and they are something my mother used to make I didn’t realise that they originated in the Indian subcontinent, a potato-filled croquette called aloo Tikki, which is very popular in Northern India and is typically served with a stew. They are mostly eaten as snacks at home and are also popularly sold by roadside vendors…

They are also popular in Japan…Japanese croquettes are called Korokke and the classic style is made of mashed potatoes mixed with sauteed ground beef and onion. The flat oval-shaped patties are breaded with light and airy panko breadcrumbs and deep-fried till golden brown and crispy…and I thought potato croquettes were just little cylinders of breaded mashed potato that taste quite nice and very English…You live and learn… 🙂

Cucuzza Squash…

Oh well, this post is full of surprises…Cucuzza Squash is the same as the Snake gourd we grow down on the farm…Here is one I prepared earlier…lol

Fruity Friday’s…Snake Gourd (Buap Nguu)

It is also popular in Italian Cuisine…Cucuzza is a summer squash in the botanical family of Lagenaria, which boasts a plethora of other varieties. This edible squash is related to the calabash, also known as water gourd or bird’s nest gourd. A vigorous squash, fruit is born from vines that can grow two feet (0.5 m.) a day.

Gouda Cheese…

Gouda is a semisoft cow’s-milk cheese of the Netherlands, named for the town of its origin. … Gouda has a smooth-textured interior of pale ivory colour. Flavours are bland and creamy, except for aged Gouda, which is darker gold in colour, stronger and saltier in flavour, and harder in texture.

Hakusai…

Otherwise known as Napa Cabbage…Hakusai means ” White Vegetable”…That large expanse of the white stalk is often just thrown away..not in my kitchen and I hope not in yours after you have tried this stir fry… the stalk of Chinese cabbage is often wasted…cut away…I use this stir-fried as it has a little crunch and to use the leaves they wilt and add water which we don’t like… this stir fry is better with just the stalks and the napa cabbage leaves make another meal… They’re great in soups or just stir-fried with a little garlic and salt…Waste not, want not…

For the sauce: 

  • 4 tsp light soy sauce
  • 1 tbsp Chinese black vinegar
  • 2 tsp sugar
  • 1 tbsp oyster sauce

For the rest of the dish: 

  • 1/2 tbsp cornstarch
  • 1 tbsp water
  • 2 tbsp canola or vegetable oil
  • 4 cloves garlic, smashed and chopped
  • 3-6 dried red chillies, deseeded and chopped
  • 1 green onion, chopped
  • 1 pound napa cabbage (stems only, sliced at an angle?
  • Salt, to taste

Start by making the sauce by mixing together all the sauce ingredients until the sugar is dissolved. In another small bowl, dissolve the cornstarch in 1 tbsp of water to make a slurry. Set aside. (Remember, cornstarch settles quickly, so remember to stir the slurry again before adding it to the dish later).

Is it just me or does anyone else dislike the feel when the cornstarch settles?

Heat the oil in a wok over medium-low heat. Add the garlic, chillies, and green onion, and cook for 1 minute.

Add the cabbage and turn up the heat to high. Stir-fry for 2 minutes.

Now add the prepared sauce and cook for another minute. Taste before you season with salt I generally don’t add salt as for us the soy sauce is salty enough. Stir in the cornstarch slurry and stir-fry for one more minute, until the sauce is thickened.

Serve this hot and sour napa cabbage stir-fry with steamed rice as a light snack or as a side with the main dish….It’s quick and easy and saves waste…

Hamburger…

The Hamburger comes in all shapes and sizes from bite-sized to super-sized…According to the Food Lovers Companion, The name “hamburger” comes from the seaport town of Hamburg, Germany, where it is thought that 19th-century sailors brought back the idea of raw shredded beef (known today as beef tartare) after trading with the Baltic provinces of Russia. Some anonymous German chef decided to cook the beef. The hamburger made its first United States appearance at the St. Louis Louisiana Purchase Exposition in 1904. The hamburger is one of America’s favourite foods. It consists of a cooked patty of ground beef sandwiched between two bread halves, usually in the form of a round bun.

Langoustine…

The Langoustine at first look appears to be smaller lobsters, or in some cases, langoustines may look like bigger shrimp(prawn). however, langoustines are closer to lobsters than they are to shrimp(prawn) as they are within the same genus family as lobsters.

The quickest and tastiest way to cook these bad boys is with butter and garlic on the BBQ.

Legumes…

The legume family consists of plants that produce a pod with seeds inside. The term “legume” is used to describe the seeds of these plants. Common edible legumes include lentils, peas, chickpeas, beans, soybeans, and peanuts. The different types vary greatly in nutrition, appearance, taste, and use.

Legumes are highly nutritious, packing plenty of protein and fibre. They’re also cheap and widely available as long as you follow the guidelines for cooking and eating legumes then they are perfectly safe…that said legumes should be soaked and properly cooked and prepared Kidney beans are one such bean … lectin is phytohemagglutinin, which is found in red kidney beans. It’s toxic in high amounts, and several incidents of poisoning have been reported after consumption of raw or improperly cooked kidney beans but fully cooked and prepared by soaking them overnight and boiling them at 212°F (100°C) for at least 10 minutes degrades phytohemagglutinin and other lectins ..my self I tend to use tinned kidney beans.

Other lentils and beans I use dry and soak overnight before cooking.

Loquats…

Loquats grow in semitropical environments. In these regions, they may be purchased from local farmers or even grown in backyards….They are more of a backyard fruit as harvesting them on a commercial scale would be labour intensive plus they have a short shelf life and need to be eaten or preserved very quickly after they are picked…you may be lucky to find some in a speciality store at certain times of the year but I would try local farmers or local markets.

Loquats’ sweet, slightly tart taste pairs well with many dishes. These fruits are delicate and don’t keep for long, so you may want to preserve them through freezing, canning, or dehydrating. You can also make them into jams and jellies.

Moqueca…

Moqueca is a Brazilian Fish Stew…It seems like every culture with a coastline has its own version of a seafood stew. The French have bouillabaisse, the Portuguese bacalhau, New England has chowder all of which I love or would love as I love seafood stews.

If you don’t want to watch the whole video just fast forward to 12.13 and you can see an original Moqueca being made and eaten…I love Mark Weins as he finds the local eating places where the food is delicious and authentic…Enjoy!

Pampushki…

These pull-apart garlic rolls are traditional in Ukraine, where they are called ‘pampushki’ (pronounced pahm-poosh-kee). They are usually served with Ukrainian Borsch and other dishes.

Prune…

Prunes are a childhood memory served with vanilla custard we used to count the pits(stone) and sing “Tinker, Tailor, Soldier, Sailor…“Tinker, Tailor” is a counting game, nursery rhyme and fortune-telling song traditionally played in England, that can be used to count cherry stones, buttons, daisy petals and other items.

Roule…

A French soft cheese made from cows’ milk…usually flavoured with herbs and garlic it used to be hand-rolled into logs of various sizes, rolled in either fresh herbs, salmon and dill or chives and strawberry. It has a melt-in-the-mouth, creamy texture.

Saute…

Sautéing or sauteing is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.

St.Maure..

Is a beautiful classic French cheese made from Goats milk…it is produced mainly in Loire Valley in middle France. This buttery, smooth cheese has a little acidic flavour and a drier, denser texture, and a fine grey-blue edible rind…it is easily recognised as it is made in the shape of a small log with a stick of straw running horizontally through its middle.

Squab Pigeon…

A squab is a young, immature pigeon about 4 weeks old. Because it is too young to fly, the meat is very tender. Squab usually weigh about 12 to 16 ounces, including giblets, and have dark, delicately flavoured meat. They are usually stuffed whole and roasted…Often seen on TV cooking shows and served at high-end restaurants.

Squid…

I have often heard squid and Calamari used in the same sentence…they are not the same…Squid is cheaper and tougher; calamari is more tender and expensive.

You can tell the difference just in case the fishmonger is trying to pull a fast one…You can tell squid from calamari by the fins that form an arrow shape on the end of the squid’s hood. The fins of calamari extend almost all the way down the hood…

However, you can make squid as tender as calamari by marinating it with kiwi fruit…

My favourite dish using baby squid is Thai Squid Salad…

Up until I tried this squid salad I disliked squid with a passion…this changed from that moment on the squid was soft and melt in the mouth the dish was flavoursome with lots of herbs, chillies, fish sauce and lime juice …delicious one of my favourites.

Strudel…

A nice apple strudel with vanilla custard or ice cream is a delicious treat…One of the most popular treats in any traditional Viennese café, this iconic dessert is considered by many to be the national dish of Austria. Often mistaken for being of German origin, the oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library…

A classic apple strudel recipe can’t be beaten! With shop-bought filo pastry, it’s easy to make, too. Apple strudel doesn’t have to take a long time to prepare if you use ready-made filo pastry from the supermarket…

I myself used to wonder if strudel dough is the same as puff pastry it isn’t …it’s the fat! In the Puff Pastry, the butter is folded in, in the Strudel (filo) dough the oil is part of the dough from the beginning and the Phyllo dough is brushed with oil before being baked. …I have not attempted to make Strudel dough… I buy filo pastry…shortcrust pasty I make …filo is easier to buy ready-made why make unnecessary work for yourself…

Tequila…

Why, Yes, please…mine is a Marguerita one of my favourite Christmas tipples…Today on reading a friends post… the benefits of drinking tequila were confirmed by a lady who is a qualified Nutritional expert none other than my friend Sally…I will give you a couple of little exerts from the post and advise you to pop over and read the rest if you wish to have further confirmation of the benefits of this beautiful drink…

Sally said…”I have looked on a worldwide basis for the health benefits of margaritas and this is a summary of the best I could find.”

  1. Apart from the obvious antiseptic, antioxidant and anti-ageing effects of the cocktail there are some other side effects that can be life-changing.
  2. If you have feelings of inadequacy or suffer from shyness and lack of assertiveness then drinking just one margarita may be the answer.
  3. It makes you feel more confidant about yourself and your actions and encourages you to tell the world that you are willing and able to do just about anything. You will notice the effects of the margarita almost immediately. You will find that you are able to dance at a higher intensity (particularly on a table), ….to be continued by clicking this link

Truss…

To truss meat or a chicken…Trussing meat before roasting helps retain its shape while it cooks in the oven and stops the meat from spreading. This method can also be used for stuffed and rolled joints of meat to hold them together. The trussing method works by tying a series of interlinked knots to secure the meat in place.

Easy when you know how…

Thank you so much for joining me today I know what a busy time of the year this is for many of you …your visits and comments are very much enjoyed and appreciated…Merry Christmas xx

 

 

The Culinary Alphabet with a twist…The Letter I(chimichurrI)

 

Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…I have left out a few obvious ones like Spaghetti and some like Ugli Fruit which I mentioned in a previous post…Enjoy!

Acai:

The Acai berry is a small grape-like berry native to the rain forests of South America…deep purple in colour they are being classed as a superfood and there are many claims being made about them however there are no long term studies to back these claims…Many fruit and vegetables offer a range of health benefits, and acai berries are no exception.

Aioli:

A sauce made of garlic, salt and olive oil with lemon juice I think it is similar to mayonnaise. There is an ongoing debate as to whether an aioli is healthier than its cousin mayonnaise. Mayo is essentially any neutral flavoured oil, with egg yolk, vinegar and lemon juice, whereas an aioli begins with pounding garlic, which has many health benefits, with a mortar and pestle and using olive oil instead of canola.

Arrosticini:

Traditional Lamb Skewers from Abruzzo region of Italia,

Basmati:

Basmati rice has long slender grains compared to normal rice. Whole grain Basmati rice has the lowest glycaemic index of all rice types which means once digested it releases its energy slower keeping blood sugar levels more stable.

Bhaji:

Who hasn’t eaten and onion bhaji?…No Indian takeaway is the same without them…This spiced Indian snack originated from the Indian subcontinent and is popular street food.

Did you know? The Guinness Record for the largest onion Bhaji goes to Bradford( an English) city and it weighed an impressive 102.2 kg or 225lb 4.9 oz.

Binjai:

A fruit belonging to the Mango family although it has a more sour taste and is quite fibrous…it is called yaa lam fruit here the tree flowers April-May and the flowers are so very pretty the tree, however, doesn’t bear fruit every year…

The Malay community consider the fruit a delicacy and eat it raw with sambal belacan which is a dip of chilli and fermented prawn paste which the Binjai is dipped into and eaten with rice. It is known as white mango…

Biryani:

Traditionally made with Basmati rice, spices and goat meat it is often now made with chicken or prawns…This rice dish is a favourite of ours and one I have been making for years…A perfect one-pot dish. In some regions of Indian Egg or potato may also be added.

Blini:

A Russian pancake...A blini or, sometimes, blin, is a Russian and Ukrainian pancake traditionally made from wheat or buckwheat flour and served with smetana, tvorog, butter, caviar and other garnishes. Blini are among the most popular and most-eaten dishes in Russia.

Broccolini:

Baby broccoli which has smaller florets and longer thinner stems…Broccolini is actually a cross-breed of broccoli and Chinese broccoli, a leafy vegetable commonly referred to as gai lan in Cantonese or Jie lan in Mandarin.

You get the florets found in broccoli and the longer stems and leaves found in Chinese broccoli.

Calamari:

By many Calamari and squid are thought to be one and the same…Squid and calamari are however two different beasts. Squid is cheaper and tougher; calamari is more tender and expensive. Although many fish stalls class them as one and the same I always by the small ones which are probably classed as calamari but however much does depend on the cooking…

Thai- squid-salad-authentic

This recipe is one of our favourites the kids love it.

Cannelloni:

Cannelloni is a tube-shaped dry pasta about 7 cm / 3″ long and 2cm / 2/3″ wide. It is stuffed with filling, covered in a sauce and cheese then baked. It does not need to be cooked before filling, it softens when baked in the oven.

One of my favourite ways of serving it is with a spinach and ricotta filling topped with a tomato sauce …Perfick!

Chapati:

Chapati, also known as roti,  shabaati, phulka, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean.

Chilli:

Chillies come in all shapes and sizes from mild to blow your head off heat…There are about 4,000 varieties of chilli in the world.

The heat is measured on the Scoville Scale…

Chimichurri:

Always made from finely chopped parsley the other ingredients vary they could include red wine vinegar, garlic, salt, black pepper, oregano, red pepper flakes, sunflower or olive oil is typical (plus a shot of hot water) Some recipes add shallot or onion, and lemon juice…many variations.

Enoki:

Fast becoming one of my favourite mushrooms they are lovely in soups or fried until crispy and used as a garnish they are very popular here…This mushroom has a mild, delicate flavour that is complemented by a slight crunch.  eaten raw or cooked. they are commonly used in Asian cooking but are also excellent in salads, sandwiches and pasta sauce a very versatile little mushroom which is popular in Japanese cuisine.

I love them lightly pickled…

Kiwi:

Also known as Chinese gooseberry is an edible berry about the size of a large hens egg. It has a green flesh which is sweetish and tangy this fruit also has numerous health benefits…The skin is a lightest brown and fuzzy…

Kohirabi:

A very versatile vegetable which can be roasted or paired with apple it makes beautiful fresh salad…

Lovi-Lovi:

Rich in vitamin C and antioxidants this brilliant scarlet colour little fruit is harvested to make chutneys, jam and wines.

Pepperoni:

Pepperoni is an American variety of salami, made from a cured mixture of pork and beef seasoned with paprika or other chilli pepper. Pepperoni is characteristically soft, slightly smoky, and bright red in colour. Thinly sliced pepperoni is a popular pizza topping.

Pequi or Souari fruit:

An edible fruit popular in some areas of Brazil…Pequi pulp is a very popular food in Goiás, Mato Grosso and Minas Gerais, eaten by itself raw or prepared or used as an ingredient in cooking or to flavour beverages. Pequi with rice and chicken is an especially popular preparation.

Pequi pulp will tarnish silver cutlery and, if eaten raw, the fruit is best enjoyed out of hand. Care must be taken to gently scrape the pulp off the pit using one’s teeth: The spines can detach and hurt the mouth, causing considerable pain and being difficult to remove. It can be extremely dangerous to eat – not because it is poisonous or toxic, but because it can seriously damage the unwary eater’s tongue, gums and upper palate. It’s one scary fruit!

Not a fruit I would take the chance to eat…

Piccalilli:

Also known as mustard pickle it is a British version of South Asian pickles…

Pili:

Pili nuts are a rich buttery tasting nut grown in the volcanic soil of the Philippine peninsula. Pili nuts are high in calcium, phosphorus, potassium, and rich in protein.

Ramantchi:

Is a type of plum also known as Governor’s plum, Madagascar Plum, Indian Plum…a small edible fruit which can be eaten raw, made into preserves/jam or fermented and made into a wine…it also has numerous health benefits…the leaves and roots are used in herbal medicines as a treatment for snakebite… the bark is also believed to be effective for arthritis.

Rosti:

Rosti is a Swiss potato dish made with grated potato best described as a cross between hash browns and a potato pancake. It is popular throughout Switzerland. It’s cut into wedges and served with sausages or other meats and cheeses.

Vermicelli:

Or little worms…here in Thailand they are very thin rice noodles and used in soups, stir-fries and salads…in Italy, I am told they are thicker noodles…These translucent white noodles are a great alternative to wheat noodles especially for those on a gluten-free diet.

prawns with glass noodles

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.

Yang mei:

Tasting like a strawberry and blackberry combined this little red berry is also known as waxberry, China Bayberry or Red Bayberry this fruit has a short season and the bush only fruits once a year which makes it a very special treat …the fruit is slightly sweet, slightly tangy and floral.

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

 

 

This week in my kitchen…Squidilicious…Salt & Pepper Squid and BBQ Squid …

Welcome to this week in my kitchen …The kids go back to school next week…I am off to Bangkok to spend the weekend with my big boy which will be really nice…This week I have squid recipes for you as I know many of you love squid but find it tough when you cook it …I hope you enjoy these recipes and you enjoy some nice tender, soft squid if you have any questions then please ask…

Squid is very popular in Thailand it can be found on every menu and every street market…But hang on a minute are squid and calamari one and the same…The answer is no!

Squid is tougher than Calamari which means of the two Calamari is the most expensive…How to tell the difference? You can tell squid from calamari by the fins that form an arrow shape on the end of the squid’s hood. The fins of calamari extend almost all the way down the hood.

The squid I buy I think is classed as calamari as it has long fins and the quill is longer…Calamari is the Spanish word for squid and although species-wise there is a difference cooks and consumers call it either squid or calamari and I think that depends on where you originate from…I always call it squid and it is a called squid here in Thailand whereas Europeans tend to use the term calamari…If you weren’t confused then I am sure you are now…

There are many health benefits from eating Calamari or Squid. Among the benefits, they provide Copper, Selenium, Zinc, and they are a very good source of vitamin B12 and B3. They are also a great source of protein. It also contains very little fat …

A 3-ounce serving of uncooked squid contains around 198 milligrams of cholesterol and 13.2 grams of protein along with 0.3 grams of total saturated fat. It also contains healthy fats: 0.09 grams of monounsaturated fat, and 0.4 grams of polyunsaturated fat.

One of all our favourite squid dishes here apart from the delicious Thai squid salad which I gave you the recipe for last week is Salt and Pepper Squid…

Easy to do and it takes minutes to cook…Between 1 -2 minutes max…Any longer and it will be tough…It is also one of the kids favourite squid dishes after Thai squid salad…

Salt n Pepper Squid

Ingredients:

Two servings as a snack…

  • 2-3 small calamari cleaned, remove the quill and cut into about 5mm rounds.
  • 1/2 cup of flour
  • 1 1/2 tbs pepper
  • 1/2 tbs salt

Put the flour salt and pepper in a bag add the squid slices and jiggle them about until covered…Heat just enough oil to fry and turn over a couple inches and heat until medium hot not smoking. Fry the squid in batches for 1-2 mins turning to colour evenly.

Drain on kitchen paper and serve with a dip of your choice either mayo or a spicy Thai Dip( recipe below)

If you are unsure about the cooking time of squid cook one as a tester but you really do not want to cook for too long as it will not be tender.

Chilli Lime Dip…

Ingredients:

  • 2 green chillies
  • Juice 2 limes and the zest of one
  • 1 Kaffir lime leaf very finely shredded
  • 4 stems coriander chopped
  • 1 clove garlic crushed
  • 2 tsp palm sugar grated
  • A pinch salt.

Blitz all the ingredients and check to season.

This lovely cucumber salad is also a nice accompaniment with squid.

  • 2 cucumbers
  • 1/3 cup rice vinegar
  • 1 tsp palm sugar
  • 1 tsp sesame oil
  • 1 red birds eye chilli  finely sliced
  • 2 shallots finely diced
  • 1/4-1/2 tsp red chilli flakes ( optional)

Let’s Cook!

Combine the chilli, sugar, vinegar and oil and mix together…Put to one side… Then either thinly slice or if you have a spiraliser…I don’t yet! your cucumber. Then finely chop your shallots then combine with your vinegar mix and put in the fridge until required..To serve gently mix in coriander and top with a few peanuts if liked.

BBQ Squid is seen everywhere here in Thailand …

Lady cooking squid

Some are cooked as it is and some coated in a very spicy sauce the one thing that it has in common is how wonderfully tender and delicious it is…

If you want to BBQ your squid at home then working with one squid at a time, make 1″ cuts on squid tubes( like the image) above about halfway through then season with salt and pepper. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Brush squid with oil and, using a grill press or thread them on wooden skewers, cook, until charred and cooked, 4-6 minutes. Transfer to a serving platter and drizzle with sauce; sprinkle with peanuts and coriander.

You may prefer to brush your squid with your chosen dip again as in the image above…

I hope you all enjoy these recipes until next time…Have a great weekend 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 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.com/i/caroltaylor3 

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/

Thank you once again for reading this post I hope you all have a great weekend xx

 

 

 

 

 

This Week in My Kitchen…Thai Squid Salad, Fish Pie and Smoothies…

It has topped 40 degrees today and it is so hot…Too hot to eat I have drunk gallons of water…I am praying for some wind and rain a good tropical storm would be lovely…

When it is hot like this a lovely Squid salad goes down really nicely…I used to hate squid with a passion…..the only squid I had ever tasted was those squid rings in batter..fried to death and tasting like a rubber tyre…that is until my son bought his Thai girlfriend home and she introduced me to this amazing salad with the softest squid I have ever tasted. Doesn’t that just look amazing?

Squid Salad

Ingredients:

  • 400 gm(14 oz) baby squid.
  • 5 Spring Onions. (sliced)
  • 5 sm shallots. ( thinly sliced)
  • 20 cherry tomatoes. ( halved)
  • half sm cucumber sliced and quartered.
  • Coriander big bunch or again to taste…I like lots…(chop)
  • Mint. ( optional)
  • 1-3 birds Eye Chillies chopped( seeds optional)
  • 2 tbsp Fish Sauce.
  • Half lime,  juice.
  • Palm Sugar ( up to 2 tbsp ) again optional I don’t use it but depends on personal preference.

Let’s Cook!

Clean the squid. Getting all membrane off and remember to pull out the plastic quill.

Cut head/parrots beak off leaving the  tentacles(the best bit)

Slice squid into 3/4 to inch slices.

Heat a small amount of water in a pan and add squid,  cook until opaque less than a minute, Drain on kitchen paper and combine with other ingredients.

Again TASTE and check to season. You cannot taste too much. It is just getting those delicious Thai flavours of sweet, sour, spicy and salty just right for you..it took me a while so just keep tasting…

I just love Thai food one because of the taste and also because of the ease of preparation. It takes longer to chop ingredients than to cook the dish the majority of the time. And as long as you remember to TASTE, taste and adjust seasoning to your personal taste and as you know by now I love chillies, fish sauce, coriander and mint in abundance.

Enjoy!

Serve with Sticky/ Steamed Rice or noodles.

It has been a funny old week this week…Quieter because all my visitors have gone home and as it has been hot we have not walked so much…Even the dog has just looked at his lead with that that says you go without me…Normally he can’t get out of the gate fast enough…haha

Saangchai...soi dog Thailand

This dog leaves his carrots and eats chillies he definitely is a Thai Dog…haha

Now although it has been warm hubby likes his potatoes so Fish Pie it was…No pastry just a mashed potato topping…

Fish Pie…

My mum always used to make it topped with potatoes sometimes she sliced them and others she boiled them… I think the slices potatoes look very pretty if you are having someone to dinner but when I am making one for us here  I don’t want to spend too much time in the kitchen…It’s hot!

I top with mashed potatoes either sweet potatoes ( which) I love but everyone one else likes the normal mashed potato as they call it…

Ingredients:

For the filling

  • 400ml/14fl oz whole milk
  • 1 small onion finely sliced
  • 2 bay leaves
  • 500g/1lb 2oz thick white fish fillets, skinned…although if I can I get a pack of mixed fish pieces which includes salmon, smoked fish and other fish and it is very nice.
  • 40g/1½oz butter
  • 40g/1½oz plain flour
  • 150g/5½oz frozen peas/sweetcorn
  • 200g/7oz large raw prawns, peeled
  • sea salt and freshly ground black pepper

For the topping

  • 800g/1lb 12oz medium  potatoes, peeled and quartered
  • 40g/1½oz butter, cubed
  • 3 tbsp milk
  • 100g/3½oz mature cheddar cheese, grated/ or breadcrumbs and parmesan makes for a nice topping.

Let’s Cook!

Preheat the oven to 200C/400F/Gas 6.

To make the filling, pour the milk into a large pan and add the sliced onion and bay leaves. Season with salt and black pepper.

Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.

Remove the pan from the heat and leave to stand and infuse for 20 minutes. Remove the fish and transfer to a colander over a bowl, then pour the milk into a jug.

Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.

Drain the potatoes and cover with a clean tea towel which absorbs the steam. Mash with the butter, milk and three-quarters of the grated cheese. If I have cream in the fridge and feel a bit decadent then I omit the butter and milk and mash with cream.

Season to taste with salt and black pepper.

To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.

Spread one-third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.

Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of the sauce on top.

Spoon the mash over the fish mixture, spreading to the edges with a palette knife. With a fork just take it across the surface and sprinkle over the remaining cheese.

Sometimes I also slice some tomatoes and arrange them around the side of the dish.

Fish Pie Potato topped

Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.

Serve with some lemon slices.

Some steamed vegetables maybe broccoli and cauliflower if a more substantial meal is required.

N.B This is also a nice recipe and can be made in individual servings just divide the mix between 4 bowls and brown the top for about 15 minutes.

Enjoy!

Our neighbours gave us a lovely big well huge watermelon which in this heat has gone down a treat…Soon it will be mango time I am guessing as they look nearly ripe on the tree…It is just as well there is quite a lot of fruit this year as the squirrels seem to like them as well…

Watermelon cut into stars

That is the lovely thing about here nothing gets wasted if anyone has too much of something it shared around the neighbours even the homeless man down the road whenever I walk past he has dishes of food the little restaurants around here keep him fed…I do feel sorry him sitting out in this heat at least we have aircon and fans…

The pickles have taken a bashing this week so I think next week I will be pickling onions and garlic…

It has also been a week of smoothie making as the bananas are going ripe quicker than we can eat them…It is one way to use them up and there is nothing better to start the day than with a smoothie…

Banana and Pineapple Smoothie.  

Banana and Pineapple smoothie (4)

I have never made so many smoothies ever as I have done recently but so much fruit…Also, they are something which the kids can make and love to drink…

This mornings smoothie was Banana, Pineapple, Tomato and Raspberries with a touch of fresh Lime juice.

Yes, tomato...I have had tomato in a smoothie from a fruit stall but never used it at home but again I have lots of tomatoes.

So we get lots of nutritional goodies all in the one glass and it’s yummy. Not like one of those yucky coloured juices which claim to be good and you have to literally hold the nose and down it in one and at the same time hope it doesn’t come straight back up…What is the point of that??? We like nice tasting drinks don’t we girls and boys???

Put 2 small bananas, 2 rings of pineapple chopped, half a tomato skinned and I added a handful of frozen raspberries and a squeeze of fresh lime juice. All together in a blender ….blitz and pour into a chilled glass.

Enjoy!

That’s all for this week in my kitchen…I hope you enjoy the recipes…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.com/i/caroltaylor3 

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/

Thank you once again for reading this post I hope you all have a great weekend xx

 

Laughter is timeless, imagination has no age, dreams are forever.

Hello from sunny Phuket where some will say I am living my dream ..well never wearing stiletto’s again is one of them realised…Long live bare feet and flip-flops!

Anyway, I digress by popular demand especially for Susan and Ian ( and let’s see how close mine is to an Aussie staple.

 

Ta Daa!

Beetroot Chutney:

Ingredients:

1.5k Beetroot.

3 Brown Onions.

3 Apples (Granny Smiths)

450ml Balsamic vinegar.

80ml Fresh Orange Juice.

350gm raw sugar.

1/2 tsp ground cloves.

2 large sprigs Rosemary.

Method:

Set oven to 200c. Wrap Beetroot in foil and bake for 1 hour. Remove from oven and allow to cool.

Chop Onions and Apples finely, chop cooled Beetroot and put in large pan.

Add remainder of ingredients. Except for Rosemary.

Stir until sugar dissolves, add Rosemary, reduce heat and simmer for at least 1 hr or until mixture thickens slightly. When ready, remove Rosemary and spoon into sterilised Jars.

SAM_6987

This can be enjoyed in Burgers or with cold cuts meat.

My next recipe for those of you who love fish is a Thai Squid Salad. This is one of the very first Thai dishes I was shown how to make  and a favorite with my grandson and for me who had only ever had the dreaded rubbery battered squid a revelation and a converted eater of squid whether it be in a salad or curried which is also very yum and the recipe to follow in another blog post

Thai Squid Salad.

Thai- squid-salad-authentic

Ingredients:

6 small baby squid, cleaned and sliced in 1/4 in strips.

2 birds eye chillies, sliced.

3 shallots sliced.

10 cherry Tomatoes, quartered.

Bunch coriander chopped, I use stalks as well as love the taste of coriander.

1-2 tbsp Fish Sauce.

Juice of half Lime.

Method:

Cook squid in boiling water for 1 to 1 half mins (too long and it will be rubbery)

Remove from water. Add chopped tomatoes, chillies, shallots and coriander.

Mix gently to combine.

Add fish sauce and Lime juice and Taste and taste again..if more fish sauce or lime juice required then add a little at a time and taste. I use quite a lot of fish sauce and lime but this is not to everyone’s taste so I can’t say it often enough “taste” and if more is required add.

 

This is a lovely refreshing salad, serve with steamed or Thai sticky rice and enjoy.

Have a lovely relaxing Sunday until next time ..Enjoy…Love you all x