Monthly Archives: January 2018

A ‘Heads Up’ about that little green padlock (HTTPS – Secure)… or NOT.

No don’t worry I am not getting techy BUT some good sound advice on that little http ( https) symbol and how secure it is…Thanks to Paul who has put it in terms I can understand 🙂

Ramblings from a Writer's Mind

A secure connection does not mean a secure site

The green lock means that the site has been issued a certificate and that a pair of cryptographic keys has been generated for it. Such sites encrypt information transmitted between you and the site. In this case, the page URLs begin with HTTPS, with the last “S” standing for “Secure.”

button-41707_960_720Sure, encrypting transmitted data is a good thing. It means that information exchanged between your browser and the site is not accessible to third parties—ISPs, network administrators, intruders, and so on. It lets you enter passwords or credit card details without worrying about prying eyes.

But the problem is that the green lock and the issued certificate say nothing about the site itself. A phishing page can just as readily get a certificate and encrypt all traffic that flows between you and it.

Put simply, all a green lock ensures is…

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Fish Friday… Thai Fish with crispy kale and ginger.

Ok… I know it is Saturday here but some of you are on different timelines to me …so I think I can still sneak this in as Fish Friday…

Beautiful Picture of Steamed Fish 25 rest I think

Doesn’t that look amazing and I had so many requests for the recipe… It is also far easier than it looks and doesn’t it look impressive…

Mainly I can get sea bass/bream or locally caught fish here but this recipe can be adapted to whatever fish you can get regionally where you live like rainbow trout, Tilapia.

Ingredients: 

  • 1 or 2 whole sea bass, sea bream fresh or frozen or fish of your choice.
  • 1 handful fresh coriander
  • 1 handful fresh Thai basil
  • For the Sauce:
  • 1/4 cup oyster sauce
  • 1/4 cup soy sauce
  • 8 to 10 cloves garlic, minced or finely chopped
  • 1 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1/4 tsp black pepper
  • 1 tbsp freshly squeezed lime or lemon juice
  • To garnish julienne very finely a large piece of fresh ginger ( sometimes I also add some garlic.
  • Shredded kale for garnish.

Let’s Cook!

Preheat oven to 375 F  or fire up the BBQ…..Here I use a kettle BBQ and cook the fish on a banana leaf.

Stir all sauce ingredients together in a bowl. Set to one side.

Place fish on a cutting board and score it by making vertical cuts an inch or more apart along the length of fish from head to tail. Turn fish over and do the same on the other side.

Place fish on a large piece of aluminium foil or banana leaf. Make sure the foil or leaf is big enough to cover and wrap the fish.

Drizzle 3 tablespoons (or more) of the sauce over the fish, covering both sides. Be sure to spoon some into the cuts you’ve made, as well as into the underside cavity. Reserve the rest for later.

Bring the long sides of the foil up and over the fish, scrunching it together. Try to keep the foil off the surface of the fish, making a kind of shallow tent over it. Fold up each end and scrunch to secure. If using banana leaf, fold the sides and ends up and over the fish to cover it. With banana leaf, you actually want the leaf to come into contact with the fish, as this adds to the flavour.

Bake the fish in the foil directly on your oven rack.

My fish is now going on to the BBQ…

N.B. If you are using banana leaf and oven cooking you will require a dish or tray, as a banana leaf is porous.

Bake for 20 minutes or longer, depending on the size and thickness of your fish. Remove fish from oven and check some of the deeper cuts to see if the inner flesh is cooked (it should be opaque, not pink or translucent-looking). If fish still needs more time, return to your oven for another 8 to 10 minutes, or until cooked.

Next remove the fish from the oven or your BBQ open up the foil, scrunching it around the fish to create a kind of bowl. If using banana leaf, simply open up the leaf, which will have become drier and slightly crispy.

Pour remaining sauce over fish and return to the oven. Turn oven to broil setting, and grill for 5 to 8 minutes, or until the fish is nicely browned and crisp-looking.

Meanwhile, crisp your julienned ginger in hot oil and drain on kitchen paper. Then quickly crisp your kale and drain on kitchen paper.

Remove from the oven and sprinkle the fish with the crispy kale and ginger…Just pile it on.

Beautiful Picture of Steamed Fish 25 rest I think

If I am cooking my fish on the BBQ I serve the leftover sauce in a small bowl.

Enjoy!

N.B. My grandson poised to dive in…lol

If you don’t want to miss any of my posts then please subscribe to my blog and if you enjoyed this recipe please reblog or share as sharing is caring…Thank you x

I also now have a new blog called Orienthailiving where I am now posting my travel posts please pop over and say hello…x

 

 

Indeed! Why do I love Thailand!

Oh, lots of reasons and I could come up with a myriad of them…the food now that’s a surprise, isn’t it?

Beautiful Picture of Steamed Fish 25 rest I think

 

The traditions…so many…..

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The constant sunshine and warmth…now that is a big plus… Do I miss the snow???

I love all your pictures of snow…They are beautiful….but I remember the thawing and freezing, trying to drive or even walk in it…Many times I have ended up on my posterior…Yes, you can laugh…haha

But the kids love it!

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Those blue fingers and freezing toes and as a kid those burnt legs from sitting so close to the open fire… But I also remember the toast done over the open fire with chestnuts in the ash pan…Nothing better than toast cooked that way…

No fires here unless its the BBQ or just cooking over an open fire as many do here… But and I have just had a thought I could do my toast over an open flame …Now that is a thought!

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Anyway…Why do I love Thailand….. Is there more??? Of course..so many reasons so come with me over to my NEW blog and all will be revealed…

See you in a minute…

xxx

 

Guest: Winter warmers…Soup

It’s that time of year when many of you are freezing and want something nice and warming…For me it is getting hotter here as I am on the opposite continents to some of you 🙂

The Recipe Hunter

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I think soup has gone through many revivals over the years. I remember my mother making soup from chicken or turkey carcasses or as a treat we had Heinz tomato soup.

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Smorgasbord Blog Magazine – Carol Taylor’s Food Column – Introduction and Egg Drop Soup.

My very first Food Column over on Smorgasbord which is hosted by the wonderful Sally Cronin… I do hope you enjoy my first post 🙂 Enjoy!

Smorgasbord - Variety is the spice of life

I am so pleased that Carol Taylor has joined the blog in a new capacity as the food columnist. I will leave Carol to introduce the topics that she is going to be sharing each week and also a delicious recipe for

Carol Taylor’s Food Column – Introduction and Egg Drop Soup.

Hello, I am beyond excited to be asked by Sally to host a cookery column in her new magazine…Thank you Sally x

Many of you know me by now but for this first post on the cookery column I thought I would set up my stall and tell you a little more about myself.

My passion for cooking and writing is all consuming, I love to cook, find new recipes, unusual foods and living here in Thailand I am discovering foods I haven’t seen before, tasted or even heard of.

The world of blogging has also opened up…

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Garlic Salve

An interesting post on the properties of garlic which I love as much as I love my chillies…

Native Sojourner

IMG_3351[1]If you’re anything like me, you are well aware of garlic and all its perfection! The smell in the air can turn a room into excitement as fresh bread from the oven is sliced up and served with butter. Garlic is what I like to think of as the bacon of the herb world. Have you ever heard bacon makes everything better? Well garlic makes everything better in my opinion. Want green beans? throw some garlic in there and mix it up before baking. That bread going in the oven, throw some garlic in there. Making a stir fry for dinner? Add some garlic…OK, you get my point.

I used to live in California and there was a garlic farm our family would pass by a couple of times a month. You could smell it before you saw it. Not that garlic doesn’t have its moments….. such as bad breath…

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Smorgasbord Health Column – Painkillers – Prescribed and Over the Counter – Side Effects and Addiction.

A very timely and thought-provoking post by Sally which is also scary as the problem is so big and appears to be out of control…

Smorgasbord - Variety is the spice of life

Over the last twenty years, the USA has been on a downward spiral with regard to opioid addiction.

In 2002, 5,000 people died from overdosing with prescription opioids such as extra strength Oxycontin – Pure Oxycodone  ( a semi-synthetic opioid loosely related to morphine and originally based on elements of the opium poppy) and from others such as Percocet, Percodan which are usually oxycodone mixed with Tylenol or Ibuprofen. Other opioid drugs include Fentanyl, Hydrocodone and codeine in various strengths and mixed with NSAIDs or paracetamol.

In 2015 these deaths caused by opioid overdose had increased to 52,000 per annum.

The UK has also seen an increase in addiction. However some of those who are afflicted go unreported, such as when associated with the very elderly. I have personal experience of this with the prescription of Tramadol in excessive doses, and also Oramorph which is a liquid opioid, to my…

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