Travel Malaysia…Penang.

Retired No One Told Me! Travel Malaysia

This weekend I am taking you to Penang, Malaysia …

My first trip was a whistle-stop visit as I had to fulfil the terms of my first visa application but I loved my short stopover in Penang and will certainly be returning to explore Penang at leisure.

The capital Georgetown is a UNESCO World Heritage City.

“The islands’ capital” and Malaysia’s second largest city behind Kuala Lumpa.

With such a multicultural population as expected, it is a foodies heaven, there is a wonderfully eclectic variety of culinary delights ready for you to sample and I did I sampled as much as I could in the short time I was there…

I chose to visit The Penang road which is famous for its Teochew Chendul stall, there is always a perpetual queue of locals as well as excited tourists it dates back to 1936 when it founder Tan Teik Fuang began selling these frozen desserts on Penang Road.

My favoured mode of transport is one of these… A rickshaw…

penang-1298828_1280 rickshaw

My driver was a chatty little man who spoke quite good English and pointed out all the things he thought I would like to see a most enjoyable ride.

I was in foodies heaven that is after delighting at the beautiful architecture which consists of both new and old and they marry together delightfully.

I much prefer local transport so off we set to get my cendol…At first, the bright neon green of the jelly noodles put me off slightly… If you read my 5 questions over at Sally’s and the greengage jam and gravy sage you will know why…lol


Chendul also is known as Cendol and is a mixture of shaved ice, coconut milk, palm sugar, red beans and green jelly noodles made from Pandam once I knew this I put any reservations I had to one side.

Each bowl is made to order and what makes this dish..this delicious dessert so very special is that it is not overwhelmingly sweet but has just a touch a very light touch of sweetness and many go back for a second bowl… I was very tempted as having tried it I was a convert but I was saving myself for my visit to the night market and looking forward to sampling an Oyster omelette and I couldn’t leave without also having my favourite Nasi Lemak.

Nasi lemak food-658715_1280

Served on a banana leaf as is most of the food comprises of rice, meat, nuts and a spicy sambal always slightly different and you can choose your preferred meat but always delicious.

The Oyster omelette is made with an egg and rice flour batter which creates a balance between crispness and fluffiness. The briny Oysters are mixed with green onions, chilli and garlic and then fried in the batter and served with a hot chilli dip…Foodie Heaven once again and another dish for which Penang is famous for.

This bustling and vibrant night market which is situated in the New Lane Hawker Centre, Lorong Baru George Town and opens @ 4 pm every day.

During my stay, I stayed at The Banana Boutique which is a lovely little boutique hotel with friendly staff. It is also fairly close to all the amenities that I wanted to visit.

All in all a lovely short stay but next time I will go in search of the beautiful beaches which I am told are well worth a visit surrounded by palm trees and some of the most stunning beaches and only about a 30 minute trip to the North from George Town.

I hope you have enjoyed this post and if you have please share with your favourite social media…Thank you.

Retired no one told me! penang

If you really want to see even more from me???? There are many strings to my bow…If you still want to find out more…

I am a crazy English lady with a quirky sense of humour…  I look forward to meeting you x

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The Charade…Chapter 19




The plot thickens… Who is she? This girl…

Carl is he really the only villain ???

via The Charade – Chapter 19

Thank you for reading and if you enjoyed this post please share… Thank you x

If you really want to see even more from me???? There are many strings to my bow…If you still want to find out more…

I am a crazy English lady with a quirky sense of humour…  Look forward to meeting with you x

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Fruity Fridays…The Passionfruit.

Fruity Fridays Passionfruit

This sort of wrinkled egg-shaped fruit is not exciting to look at but what a little powerhouse of nutrients and all things good it is.

When the skin goes wrinkly it is when the Passionfruit is its sweetest.

Its name came from South American Catholic missionaries who believed that the blossom of the passion fruit was a reminder of Christ. That the corona symbolised a crown of thorns, the stigma, the nails on the cross, the sepals and the petals which numbered ten were the apostles with the exception of Judas and Peter. The stamens were Christ’s wounds. I think that is a lovely explanation of how the passion fruit got its name.

Passion fruit grows in any frost-free warm climate around the world.

Cultivated since ancient times and always enjoyed for its sweet slightly tart flesh.

It has Vitamin C in abundance; in fact, a single serving of passion fruit has more than 100% of the required intake of vitamin C for a healthy diet.

One serving of passion fruit satisfies one-quarter of our potassium needs immediately thus it is proven to relax tension in our blood vessels and promote an increase in blood flow so it is indeed a little powerhouse.

But as with anything moderation is also a factor and as with all fruits they contain natural sugars so people with diabetes should be aware of their sugar levels.

But with passion fruit, it is very obvious that this little fairly unassuming looking fruit it is packed with many benefits for our health and wellbeing.

This is not the first time I have written about Passionfruit well it was a recipe for passion fruit butter but when I make it this time it will be from homegrown fruit.  Prior to growing our own I always buy my fruit from the Royal Project Shop which I support whenever I can as it supports local grown organic crops.

The Royal Project (1969) is a non-profit organisation founded by his late Majesty, King Bhumibol Adulyadej to solve the problem of deforestation, poverty and opium production by promoting alternative crops in Thailand. 

The produce there is top quality so fresh and organically grown but nothing tops growing your own does it?

Passionfruit can be used as a topping for cheesecakes, smoothies, icecreams, glazes or just eaten straight from its shell…

Mixed with Ginger and apple cider it makes a beautiful glaze for chicken breasts.


  • 4 chicken breasts
  • 2 tbsp butter
  • 1 shallot  finely chopped
  • 1 tbsp ginger finely chopped
  • 1 to 2 cups chicken stock
  • 1 1/2 cups passion fruit pulp (divided)
  • 2/3 cup brown sugar (divided)
  • 2 tbsp apple cider
  • 1 tbsp vinegar
  • 1 tbsp sauce
  • 2 tbsp  Arrowroot or cornstarch
  • salt and black pepper to taste
  • Coriander to garnish.

Let’s Cook!

Sprinkle the chicken breasts with salt and pepper.

In a large sauté pan, melt the butter over medium-low heat. Add the shallot and the ginger, and cook on medium heat for a few minutes, stirring, until shallot and ginger are softened.

Add the chicken stock, 1/2 cup of the passionfruit pulp, and 1/3 cup brown sugar. Add the chicken breasts in a single layer. Add more chicken stock if required to ensure that the chicken breasts are just covered with liquid. I leave the skin above the liquid as I like to brown/ crisp my chicken skin.

Bring the cooking liquid to a slow simmer. Cover and cook the chicken breasts for 15-20 minutes,  until just cooked through meanwhile prepare the sauce.

chicken breast

Pour off all but 1 cup of the cooking liquid from the sauté pan. Add the remaining 1 cup of passion fruit juice, the apple cider, the vinegar, the soy sauce, and 1/3 cup brown sugar. Whisk in the arrowroot powder

Bring the sauce to a boil, whisking constantly, and cook until it the sauce has thickened about 5 minutes. Season with salt and pepper to taste.

Pour the sauce over chicken breasts and serve. Serve with rice or new potatoes and lightly steamed vegetables.


This next recipe came about quite by chance as my daughter was telling me what she had for her birthday breakfast I hadn’t heard of passion fruit butter/curd at that point…But as she was raving about it and how good it was …I thought must be good and it was … Served with a slice of homemade banana bread it is a lovely thing…The slightly tart taste of the passion fruit pairs nicely with the sweetness of the banana bread.

Banana bread

Passionfruit Butter/ Curd:


  • The pulp of 5 large passion fruits. ( I used my frozen pulp) thawed of course and half cup.
  • 150g butter.
  • 100g  sugar.
  • Juice of half a lemon.
  • 1/4 teaspoon salt.
  • 5 eggs beaten.

Let’s Cook!

Melt butter and sugar in a heavy bottomed (or enamel) saucepan over low heat. Add lemon juice, salt and passion fruit pulp. Mix well. In a bowl, whisk all 5 eggs lightly. Increase heat to medium-low and add the eggs to the passionfruit mixture, whisking with a whisk. Continue cooking for a couple of minutes, whisking continuously. Once smooth, stir with a wooden spoon while cooking. The butter is ready when the mixture becomes thick and coats the back of the spoon (pouring cream consistency/store-bought pouring custard consistency). Remove from heat. Fill in lidded jars and store in the fridge for up to two weeks.


Of course, the passionfruit mixed with rum makes a lovely Mojito… Cheers!

mojito and passionfruit cocktail

Passionfruit Mojito

Ingredients (serves one)

  • 50 ml White Rum
  • 1/2 a lime
  • 1 1/2 passion fruits
  • 3 sprigs of mint
  • Dash of soda water
  • 2 tsp caster sugar
  • Crushed ice

Let’s mix and muddle

Muddle together the limes, sugar and the pulp of one passion fruit.

Add the leaves from 2 sprigs of mint and muddle some more.

Fill the chilled glass with crushed ice. ( I always keep some glasses in the fridge) Just in case…lol

Pour over the White Rum and a dash of soda water.

Stir together.

Garnish with half a passion fruit and a sprig of mint.



What is your favourite passionfruit recipe ??? Please let me know in comments x

Thank you for reading and if you enjoyed this post please share… Thank you x

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Khao Soi and my favourite restaurants in Udon Thani

Travel Thailand Udon Thani

Khao Soi is a lovely rich coconut curry noodle soup… And is one of my all-time favourite Thai dishes.

Khao Soi originated from here in the North and holds almost iconic status..said to originate from the Chiang Mai area the name means ” cut rice” in Thai although it is thought the word originates from the Burmese word for noodles and is a corruption of the word Khao swe.

Khow Soi


My quest for Khao Soi began when I lived In Phuket myself and my friend Annie made a sort of pact to find the best Khao Soi… Only found in a handful of restaurants there we quickly found our favourite made by a woman who originated from Chiang Mai and only served in her restaurant on a Friday and Saturday lunchtime…

Since moving up to the  North of Thailand I have continued my quest to find the best Khao Soi…

This little restaurant was the first place we came across in my quest to find and sample this iconic coconut soup…

Khao Soi- Udon-

A slight difference in the look of the two but both tasted awesome the second beig more rustic.Made using not only chicken but pork or beef this Khao Soi did not disappoint…Not as creamy as my favourite coconut soup as coconut milk is not used as much in the curries here in the North of Thailand it is also made using chicken on the bone which makes a soup more tasty I think…in the South being more of a tourist destination the food is what I call a little more refined…westernised in fact.

khow soi sign udon

Taste wise this certainly did not disappoint and they didn’t hold back on the chilli…

It was certainly a hot, spicy bowl of delicious coconut curry soup. Topped with crispy fried noodles it now holds the top spot jointly with my favourite from the South of Thailand… Served with a side of Thai pickled cabbage ( Pak Dong) and chopped shallots, lime and a very hot spicy fried chilli paste which is only for the brave… the flavours have a party in your mouth.

The food here in the North of Thailand is definitely hotter and what I describe as real Thai food…Often the food here has no frills but is just good tasty food…I generally stick to roadside stalls or small Thai restaurants frequented by the locals as this is where the best Thai food can be found.

Beautiful Picture of Steamed Fish 25 rest I think

Another of my favourites ” The Spice House” Is located inside Central Festival a modern shopping centre with mostly large chains of fast food shops…This little gem is tucked away on the 3rd floor, frequented mainly by Thais it serves authentic very tasty Thai food…always very nicely presented and as the name infers ” spicy” in fact, it is Thai spicy and certainly packs a punch… The fish fried with ginger and garlic is a must to try as is their duck larb.

Nong Prajak lake Udon Thani is home to some great little food places.


BBQ Salt Fish

They mainly offering BBQ salted fish served with Som Tam and sticky rice with a generous plate of fresh herbs and vegetables. Situated on Tasa Road it is lovely sitting here overlooking the lake and watching the world go by…

The fish is always lovely, fresh and very tasty… There will also sometimes be BBQ chicken livers on skewers and banana wrapped parcels of either fish or sticky rice with red beans…

Early evening at the lake you will find aerobics classes held in the open air just join in or hop on one of the gym machines situated around the lake and pedal away whilst watching the world go by then you can treat yourself to a lovely Thai massage to ease those aching limbs again all situated around this lovely lake so you can enjoy the view and dream…

I find here in the North there are not very many places which sell western food unless you go to the shopping malls and the Thai food is cooked the local Thai way and that is that… But it is how I like it…Real Thai food not westernised …

One of my favourite restaurants is tucked away up a little Soi( side road) quite close to my home on Posri Road and which I discovered quite by chance I am so pleased that I did as the food that comes out of that little open kitchen is just favourite is fish with fresh peppercorn sauce..( which) he told me takes him 3 hours to make that amazing sauce…I could eat it every day and never tire of it…That sauce is to die for…In the mornings the chef has his pork drying out in the sunshine for his very tasty sun-dried pork but his braised pork called Khao Ka Moo is another of my all time favourites it just melts in your mouth and explodes with the taste of cloves and cinnamon…I am in foodies heaven when I go there…I am the only European person there and I am greeted with those lovely smiles and an even lovelier plate of food…

If you have ever eaten Khao Ka Moo and enjoyed it then here is the recipe which you can make in your own kitchen at home…Tried and tested by Moi x… The recipe for Khao Ka Moo

I hope you have enjoyed the posts this week as I have taken you to some of my favourite places in and around Udon Thani, Thailand.

Thank you for reading and if you enjoyed this post please share… Thank you x

If you really want to see even more from me????

I am a crazy English lady with a quirky sense of humour…Still, want to see more from me???

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Until  next time xxx

Retired No One Told Me…Weekly Roundup…Salt Farming, Matcha and the Little Penguin.

Retired No One Told Me! Weekly roundup

Welcome once again to my weekly roundup and I thought I would have fewer posts as I now only have the one blog but no…even more although we had the Bloggers Bash and I have started my travel ones so it soon tots up… So I would make a pot of tea or have that coffee percolator brewing as you get comfortable in your favourite chair and have a read… I hope you enjoy x

First, we have one of my Travel Thailand posts and it is Salt farming in Northern Thailand.

Fruity Fridays and one of my favourites the Tomato which goes with nearly everything…I just love them pickled, dried and I love my fried bread cooked in the tomato juice … Don’t they look lovely just eaten like an apple with a little salt…

Matcha and Green Tea …The differences and how to make a lovely cup of green tea which is not bitter. I always drank Green tea now and again and had to force myself and tell myself it was good for me…Now I know how to make it I can savour a cup and it is lovely.

The Charade it is getting exciting and I am loving co-writing this and even I don’t know what is going to happen next…The only thing I do know is who is the villain here but is he the only one?

Well, lots of people love Green tea and Matcha but it did raise the question which is better for you?? All will be revealed so step inside…

Perth is where my beloved daughter lives and I love it…The very first place we visited was Perth and it did not disappoint…That little penguin on Penguin Island was so cute..

The Bloggers Bash and the Royal wedding came next… The sun shone and the bride was beautiful and the sermon astounding… The Bloggers Bash I watched in between and I was so lucky and got a 2nd place under the Little Gem category….rough diamond maybe and now a Hidden Gem… Thank you to everyone who voted for me…I love you all xxx

hidden gem (2nd)

Sally is a wiz and writes some down to earth sensible posts on Health…That lady knows her stuff so if you have Allergies or intolerances or don’t know which one you suffer from then this is a must read…

Next came the Uk on the obesity chart and I didn’t pull my punches … too many snacks…

Sunday Roast at SR

Oh dear…If you didn’t know very much about me if you read this you will…

Finally the Kings Park and The Lucky Shag both in Perth and well worth a visit a beautiful park which has some formal gardens but also lots of wildflowers and hidden paths and to finish the day a lovely bowl of mussels at the Lucky Shag…

Flowers kings park

I hope you still have some coffee or tea left that was a bit of a marathon but plenty to keep you interested so I hope you have enjoyed this roundup, let me know in comments.

If you want to see even more from me????

I am a crazy English lady with a quirky sense of humour…Still, want to see more from me???

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Until  next time xxx


The Culinary Alphabet…The letter D

The culinary Alphabet DI am loving doing this monthly trawl of the culinary alphabet and I think it was a great idea of mine…I am finding out how much I really know and also how much I don’t know… There is always something to learn and I love that.

You can find me over at Esme’s once a  month and she now has a lovely new blog named Esme’s Salon…So please pop over have a look at my post and then if you like what you see give Esme some love and a follow, please xxx

Until next time, have fun, enjoy and laugh a lot and if you want to see more from me????

I am a crazy English lady with a quirky sense of humour…Still, want to see more from me???

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Until  next time xxx