Tag Archives: Turkeys

An Egg, Zero Carbs and No Sugar!

When is an egg, not an egg??? Or how many ways can you eat/cook an egg???

Eggs are probably one of the most versatile and eaten foods around the world.

Chinese and Egyptian records as far back as 1400 BC mention the egg and in 3200 BC records, they talk of domesticated fowls and eggs. Worldwide there are nearly 2oo breeds and a variety of chooks.

Eggs are big business.

turkey-eggs

So let us have a look at whose eggs we favour...Turkey eggs (image above) used to be a staple in North America and were also part and parcel of Olde-worlde cuisine particularly in England. The well-known American restaurant Delmonico’s served Turkey egg omelettes well into the late 19th century.

It was also believed by many chefs that turkeys eggs made the best sauces….They are not commonly found now as they are very expensive. Turkeys are not as prolific egg layers as the Chook and it’s not cost-effective although I guess maybe still eaten in some homes where they have a resident turkey or two….Personally I love a turkey egg…

We had had them for a couple years now as when we struggled to buy one for Christmas here we decided to grow our own and how they have grown and my boys are beauties…

  Doesn’t he look handsome? …We also have a resident Chook who has decided that it’s nicer living with the turkeys and if we try to put her outside she just cries and carries on and has really convinced herself she is a turkey and even makes turkey noises so that could be interesting if she lays eggs.

She follows the turkeys on their foraging expeditions and at night when we bring them in…she comes to…

Here in Thailand eggs come in many guises and colours and are found on most street corners in one form or another.

Cooked and injected with seasoning they are very popular.

My favourites are these little quail eggs, fried and sprinkled with fish sauce a lovely snack.

eggs-1516341_1920

The famous Khai Khao egg which is a developing duck/chicken embryo boiled and eaten from the shell. Is also widely eaten here… The embryo is well-developed and recognisable and mainly eaten by men as they believe it increases their sexual stamina and ladies especially pregnant ladies because of the high-value nutrients they contain. It is however very controversial due to religious, animal welfare and human health concerns. It is definitely one I could not eat and I try most things but I could not eat that.

The preserved century eggs…Khai Yiao ma which translates as “Horse urine eggs” because of their urine-like smell is another no, no for me…I will stick to my little quail’s eggs.

The ” Soy eggs” are ok and quite nice tasting if you like soy and often sold with…

Khao Kaa Moo ( Braised Pork Knuckle)

This pork slow cooked with cinnamon, srar anise and other aromats is delicious.

The mottled tea egg is another egg which is cooked in tea and then the shell is cracked and it is cooked again in tea and spices, this is how it gets its marbled look. Also very popular here.

BBQ Eggs…

EGGS TESSABAN MARKET

Sold on every street corner and market…

I like my eggs well-cooked, the least hint of any uncooked white is another no, no for me…I definitely could not take a drink of something like a Prairie Oyster which is said to be the mother of all cures for a hangover. Yet another use for the versatile egg.

It consists of raw egg mixed with Worcestershire sauce, tomato juice, vinegar, hot sauce and salt and ground pepper. Downed in one!

Dry Salted Duck Eggs.

Dry salted duck eggs

Dry salted Duck Eggs

Dried in mud taken from termite mounds and rolled in a mixture of soot, ashes and charcoal powder these dry salted eggs are produced locally near me in Khon Kaen, Northern Thailand. Traditionally eaten with rice soup for breakfast in a hot country like Thailand this is a way of preserving eggs…Dry Salted Duck eggs are used rather than chicken eggs as the yolks are larger.

I have trawled the internet to find a video so that you can see how these eggs are produced. I find it very interesting but then I love to know and find out about local traditions and this one although I knew about the many ways of preserving eggs and eating them here I hadn’t come across these eggs before.

Although this video is in Thai it is self-explanatory and quite charming to watch.

It is the first time I had seen these eggs, they were given to my son as a gift by a local shopkeeper ..telling him aroy, aroy which means good. Traditionally eaten with rice soup for breakfast here they add a touch of saltiness which the Thais love although being hot we need to increase the salt we lose through sweating.

I hope you enjoyed my little foray into the world of eggs. How do you like your eggs????

All photos are taken by myself( Carol) or are from Pixabay and FREE to use.

Thank you for reading this post…Please stay safe and follow whatever guidelines you have been asked to do …we have had no new cases here for 14 days so some things may be relaxed a little here but I have had this COVID-19 land on my doorstep this week..reality hit…back in the UK…Please stay safe if you go out mask and gloves and keep your distance …Be well 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.

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 hope you all are having a great week…Be well and stay safe xx

 

Thailand…Down on the farm…Man Saeng, Sticky rice parcels and wild almonds…

Good morning we had much-awaited rain last night which was very welcome…it has laid the dust and cooled it down somewhat…

Last weeks post Charcoal making was a very popular post and raised the question that we should all be looking at alternative means to electric and coal burning fuels just in case…

What is happening this week down on the farm? ….

Man Saeng are a Thai potato it is only found in the jungle 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 potato 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 runners are 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.

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…

thai nuts

They taste a little like a cross between a brazil nut and macadamia nuts which I would use in my cooking if someone shells them for me that shell is impervious to my nutcracker…lol

It is generally the old grandmother who gets this job as she is very skilled with her machete type knife no-one will argue with her…lol

Notice there are no mod cons here…

The turkeys are still laying eggs I am getting quite used to turkey eggs now. Scrambled eggs made with turkey eggs are lovely, creamier than scrambled eggs made with chickens eggs and not strong flavoured like ducks eggs.

Sadly our handsome big boy met an untimely end…He had strayed into the road as they do sometimes in the search for food …it is a quiet back road which gets the occasional car or bike…it did toot him and he turned and  ran the wrong way…he was popular with the ladies and I am sure he is missed by them although it gives the other boys a chance now…

Sticky rice and banana parcels made by Tik’s mum…Jamie took the photos but he couldn’t get a smile out of her still…But he carried on and took some photos for my blog..isn’t he a good boy?

25075402_10155396952754865_661740917_o

Everything is ready to make these lovely sticky rice and banana parcels

Bananas cut into halves, uncooked sticky rice ( Khao niaow), sugar pot, banana leaves cut into rectangles and bamboo strips to tie the parcels. These are then cooked in hot water for 2 to 2 1/2 hours.

The halved bananas are rolled in the sticky rice..which is uncooked with a little sugar added.

They are then wrapped in the banana leaves and made into a neat little parcel tied together with the bamboo.

The parcels are then stood upright in a pot of hot water and covered with some bamboo and cooked for 2 to 2/12 hours until the rice is cooked.

sticky rice and banana

When ready you have these lovely parcels of sticky rice with a banana they are very tasty and can also be found on all the markets although it is wise to ask what is in the bamboo as it is not always bananas and rice…

Quite a lot this week with Turkey eggs, nuts, potatoes and banana parcels I wonder what next week will bring…Something new is always coming up and surprises me…

Thank you for reading about my life in Thailand I do hope you enjoy it 🙂

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!

Thank you once again for reading this post I hope you all have a creative week  xx

 

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

 

Down on the farm….

My turkey babies are not babies anymore….

 

He is just such a handsome boy, isn’t he? They love just love wandering about the farm and eating the greens and picking bits here and there….They are a joy to keep and have really lovely natures…..One got attacked by a dog a while ago but let himself be picked up and his leg cleaned so placidly he is lovely….The dog..banished we cannot have an animal which attacks the other animals…The turkey he is alive and well after his little skirmish and none the worse for wear thank goodness. Our chook who thinks he is a turkey is still living with the turkeys he doesn’t want to be with the chooks…

He even speaks like a turkey now…

The banana trees are bearing fruit how is this for a bunch of bananas…..

It is a shame they all ripen at once so if anyone has some nice green banana recipes please let me know…I have shared with the neighbours..even the tuk-tuk driver but know we will be having lots of smoothies and banana bread and chutney and Banana splits have been mentioned…lol

Watermelon

Watermelons are now to be found in abundance and if you need any recipes then Carol and Sally have a treat for you Health Benefits and recipes just in case you missed it!

Today I am busy pickling some more Watermelon Rinds which are a lovely thing…Try them you will be so pleased you did…

Harvesting the rice.

Rice feilds down farm

The early rice is now being harvested and I tell you such hard work and for 200B ( 6 US) DOLLARS a day such long hours  8-5 and back-breaking work.

The main rice harvest is not until November but some people plant a bit earlier and can also harvest it cheaper as in November as it is busy the rate goes up to 300 baht a day…. still a pittance for the work as if the farmers have not weeded the rice regularly then it is harder to harvest…Our rice is always weeded regularly which makes the harvest a little easier…

That’s all for Down on the farm for today I hope you enjoyed the updates and below are links to previous down on the farm posts in case you missed them.

https://blondieaka.wordpress.com/2017/08/17/down-on-the-farm-sesame-plantngaa/

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

 

Thank you for reading and if you loved anything you read please share as sharing is caring…xx

 

 

 

 

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…..