Author Archives: Carol

About Carol

Retired amongst the pineapple and rubber plantations. Writing, reading, curing ham and bacon, pickling, recycling, making jewellery my dreams becoming reality....well one has, I am now a published Author as of January 2015. Scary? Sometimes, and now I've tried improv and wow never thought I could, "Could you ?"... lol... Retired? No one told me! Having an amazing ride! Going forward into 2018 I also have a second blog and am writing a cookbook..Well who doesn't?

Orienthailiving and Retired No One Told Me, Weekly update…Tamarind, Obesity and Horseradish.

 

Carols Weekly Update 26th April

Quite a mixed bag this week in this weeks update not so many posts. I have lots of ideas but haven’t translated them into posts… I have been trying to do more work on my Cook Book it is taking shape and has lots of recipes so I am now filling in the blanks you all know how I love to chatter …Don’t you?

The first post in this update is my monthly guest post on the Recipe Hunter and this month it was the letter C and surprise, surprise not a chilli in sight… haha… There are Curry Plants, Cloud eggs and much more but I don’t want to spoil it if you haven’t read it yet.

coconut

https://cookandenjoyrecipes.wordpress.com/2018/04/19/the-culinary-alphabet-the-letter-c/

Next, we have Fruity Fridays which is the lovely Tamarind. This week I have a lovely rare Thai fruit for you… The reason I love it here as I come across some little gems quite by chance and this is just one example…It was sooo hot so we decided to get a tuk-tuk back from shopping..The driver was a lovely old Thai man and he had a bag of fruit in the back of his tuk-tuk and of course being nosey well …lol…Tiny little dark pink fruits like small lychee and being generous like all Thais he gave me some…It has taken me a lot of research and I have found out very little really but all will be revealed tomorrow in Fruity Fridays. An unexpected treat, the other one was my neighbours were picking their mangoes and of course gave me some, one weighed exactly a kilo it is a whopper of a mango…

green unripe TAMARIND PODS

https://blondieaka.wordpress.com/2018/04/20/fruity-fridays-the-tamarind/

Next, we have a post reblogged from a lovely lady from the blog Invisiblenomore who gave Sally and me a wonderful little mention and added our links promoting our healthy eating posts…Which was so nice of her…Thank you very much from Sally and myself 🙂

ancient-1807518_1920

https://invisible-no-more.com/2018/04/20/a-to-z-challenge-r-is-for-recipes/

The 4th Annual Bloggers Bash awards…I was so honoured to be nominated and I am amongst great company as I love all the other blogs which have been nominated so if you haven’t voted for your favourite then please do as you will make someone very happy.

voting is now open

https://blondieaka.wordpress.com/2018/04/23/the-fourth-annual-bloggers-bash-awards-last-chance-to-vote-the-end-date-is-in-sight/

Carol’s boot camp… Obesity was the theme this week and will be for the next couple of weeks…I happened on a chart and of course, I wanted to see where Thailand came in and the UK …  a few hours later the idea for a post was born  I started with Thailand as it is where I now live and I will be finishing with the top and the bottom of the chart…Comparing eating habits and the types of food per capita… Just a little exercise really… To see if there are any common factors or foods/lifestyles… I hope you enjoy it!

No to diets Thai food collage

https://blondieaka.wordpress.com/2018/04/24/healthy-eating-no-more-diets-obesity/

Lastly, it is the Horseradish a lovely plant which when the root is grated it makes a great accompaniment to many foods and also to my Bloody Mary’s… just saying!

https://smorgasbordinvitation.wordpress.com/2018/04/25/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-horseradish/

That’s all for this week I will be back tomorrow for Fruity Fridays and with my new-found rare Thai fruit…

Thank you for reading this post and I hope you have enjoyed the catchup if you did then please hit the share buttons… Love you all xx

Connect to Carol( Moi)

New additional Bloghttp://myhealthyretirement.com/welcome-to-orienthailiving-my-first-post/

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

Twitterhttps://twitter.com/TheRealCarolT

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

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Pinterest ( 2 ): https://www.pinterest.com/caroltaylor635035/pins/

My 2nd Pinterest account is my new one connected to my new blog please have a look and follow me I don’t have many boards at the moment but I am adding to them every day…Thank you x

 

 

 

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Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – #Horseradish

It is cookery column time yet again @ Sally’s I hope you enjoy the lovely horseradish and the recipes…Have a lovely day xx

Smorgasbord - Variety is the spice of life

Welcome to Wednesdays Cookery column on Smorgasbord and thank you for all your kind comments on Peppercorns I am now trying to get hold of the Tasmanian peppercorn called Pepper berries which are said to be 10 times hotter than the black peppercorn…I saw these last week on MKR which I love watching… anyway I waffle and this week I am showcasing the Horseradish root which I love and also which I can get here…Happy Days!

The horseradish is one of my favourites it goes with so much and really elevates the flavour and although I don’t eat very much beef at all…Beef and horseradish are one of my favourite combinations.

The horseradish is part of the brassicaceae family alongside wasabi, broccoli, mustard and cabbages. Closer to wasabi and mustard when the horseradish root is sliced the enzymes which are released when the plant cells break down produce sinigrin which…

View original post 1,209 more words

Healthy Eating…No more Diets…Obesity

No to diets Thai food collage

Welcome back to Carol’s Bootcamp…I can’t think why I called it that as this is not about a diet but Healthy Eating and I know some like structure but at some point you will either get fed up with the restrictions of the said diet and then pile the pounds on or spend the rest of your life eating foods which you don’t really enjoy but they are supposed to be good for you… Well to hell with all that!

Life is for living…Food is for enjoying… So what I have decided to do is some comparisons …Which wasn’t my plan for this post .. I was just reading and researching and saw a link which I clicked and three hours later and many links this idea was born…

It started with a headline about obesity …Country by country and percentages and then I got to thinking about the difference in lifestyles and options or just what we have always eaten..But then those stats began to make sense to me…

My diet has changed drastically since I have lived here and it is not just me who has lost weight we all have … Now I know that when it is hot, you sweat more and your appetite diminishes somewhat…You eat less!

But the food is also different and not just Chillies … I have added some pictures to the header picture of food which is on every menu and commonly eaten at home…Fresh raw prawns with bitter gourd …

Firstly I will just pick out a random mix well here many of my readers come from or live I have also included the top and the bottom country… Just because I can but over the next couple of weeks I will look at what is commonly eaten to see if a pattern emerges.

There are 192 countries in this and I have also added the link just in case you want to see where you fit…

  • 192  is Timor-Leste with a percentage of 2.2% ( of their population are obese.)
  • 147 is Thailand with a percentage of  8.5%
  • 95 is Germany with a percentage of 20.10%
  • 66 is France with a percentage of 23.9%
  • 35 is Canada with a percentage of 28.0%
  • 33 is the Uk with a percentage of 28.10%
  • 31 is Australia with a percentage of 28.60%
  • 19 is the US with a percentage of 33.7%
  • 1 is the Cook Islands with a percentage of 50.80%

If you wish to check your country out here is the link https://renewbariatrics.com/obesity-rank-by-countries/

At the end of this little experiment, I will do a post o the 1st and last and see what the differences in diet and lifestyles are.

Eating habits here in Thailand… Meals are eaten together as a family and the meal could last a few hours as Thais enjoy their food but it is a social gathering… Whether it is at home or eating out you will see family and friends all together eating and sharing.

Much of the fruit and vegetables are eaten raw or very lightly steamed and everywhere you go to eat you will get your food plus a dish of fresh herbs and vegetables. The variety is awesome Thais forage a lot and I have given up being surprised at what is eaten.

Lily flowers ..you know the white ones they generally drop overnight and are collected early morning then lightly steamed the stamens removed and eaten with a spicy fish sort of pate… Just fish pounded in a pestle and mortar with chillies, fish sauce, lime juice, maybe dried shrimp or shrimp paste it depends.

The banana flower is a delicacy steamed and eaten with a spicy dip.The lotus flower the seed pods which are left when the flower has finished blooming are eaten.

banana flower 1

A Sticky rice pot filled with fresh rice is a staple and everywhere you will see a pot..the tuk-tuk drivers have their little pot lovingly made by their spouse and the food stalls have some really massive ones absolutely enormous you could feed an army.

Food and time to eat food are very important here… We learnt very early on that you didn’t ask staff to leave their lunch and serve a customer… A definite no-no it could cause a mass walkout and if a Thai is hungry…Look out! You do not want to cross a hungry Thai…

The world stops here for food be it a bus or any form of transport… The foot is to the floor and every shortcut is taken …

If you break down what they eat  there are few carbs, lots of raw fresh herbs and vegetables, Lots of eggs in various forms, lots of BBQ meats chicken, fish in salt, kidneys, sun-dried beef, pork and fish eaten with Som Tam( Papaya Salad) which again comes in many variations but with lots of tomatoes, beans , dried shrimp, chillies, peanuts, maybe some crab…

Thai Platter

A typical Thai meal Som Tam, Mushroom soup, mushrooms just sliced and steamed with a very hot spicy dip some fresh vegetables, crispy pork scratching and sticky rice. Sometimes this will be served with steamed fish or just as it is…

This platter is slightly more substantial with the fish.

Mixed Thai Food

Out for the evening and a little more…

Thai platter in Phuket Town

This plate has rice noodles and some thick rice noodles, a little chicken, Som Tam, vegetables and herbs, bitter gourd and crispy garlic but if you look at all three they are very similar…A large percentage of the food is fresh raw vegetables or plain steamed noodles… Not too much fried or high in carbs quite natural …Not high on processed foods either…

I do think over the next few weeks when I explore other diets we will see where and how much the diets vary from country to country.

Most of this diet I did eat in the UK as we had a large Thai community and my daughter in law who taught me how to cook Thai food and also to enjoy my food in its raw state rather than processed and cooked to death… Not too many nasties on those platters of food.

In Thailand food is to be enjoyed, It is fun and food is savoured, enjoyed and time is taken ..No rushing and bolting down of food but pure enjoyment and if full they talk and laugh and then eat some more… a meal can and does last for a few hours and then in no time at all the next meal is being planned…

I do hope you have enjoyed reading about the food I eat and how much my diet has changed but also how much my health has improved and I no longer eat food just because it is good for me …I eat because I love what I eat.

Thank you for reading this and if you enjoyed the read then please hit the share button.

.

Connect to Carol( Moi)

New additional Bloghttp://myhealthyretirement.com/welcome-to-orienthailiving-my-first-post/

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

Twitterhttps://twitter.com/TheRealCarolT

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

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Pinterest ( 2 ): https://www.pinterest.com/caroltaylor635035/pins/

My 2nd Pinterest account is my new one connected to my new blog please have a look and follow me I don’t have many boards at the moment but I am adding to them every day…Thank you x

 

 

 

 

The Fourth Annual Bloggers Bash awards…last chance to vote the end date is in sight…

 

voting is now open

Competition is very fierce this year and it is just an honour to have been nominated to win would be the icing on the cake.

If you have already voted for Moi then you have my thanks… If you haven’t yet cast your vote then please pop over and tick that box… I will make you a cake …Well, maybe not a cake  BUT  how about a bowl of these…???

 

I bet that got your attention!!

I have been nominated under ” The Hidden Gem” category and my blog is Retired No One Told Me!

There are also lots of other lovely blogs in all of the 9 categories so please if you haven’t already voted for your favourite blog( s) then please vote.

You can vote HERE.

There has been a HUGE number of nominations, so thank you to everyone who took the time to nominate your favourite bloggers.

Voting closes at midnight on April 30th (BST). The winners will be announced on May 19th at the Bash in London. If you can’t make it along to the event don’t worry, we will put winners post out on the evening of the same day. Although we have pingbacks to all the winner’s blogs it would be best for you to check back to see if you won.

TO THE VOTERS – Choose carefully, you can only vote ONCE per award. There are 9 awards (so this is a long post). Yes, you can vote in each category, but only once…

voting is now open

Thank you very much for taking the time to read this and please go and VOTE for your favourite blogger …xxx

R is for recipes… Healthy Recipes!

ancient-1807518_1920

Thank you so much for the shout out  Invisible No More a lovely lady who is like many us when we reached those golden years with so many paths to choose and so many decisions to make…What do we do? What should we do? The world is our oyster and this lady has certainly forged her path so pop over and read her blog it is lovely very stylish and pretty and she climbs..not for me but the marathon…all 26.2 miles and a medal ..that I can relate to…

via A to Z Challenge: R is for Recipes

The Culinary Alphabet …Letter C and not a chilli or a square of chocolate in sight!

Carol Cooks Letter C

The letter C in my journey through the culinary alphabet…I do hope you enjoy it I certainly am it is quite interesting especially now I know that Pork crackling something most of us love is number 6 in the top 100 of foods which are beneficial to your health…Lots of fat but good fat and plenty of vitamins ..so fill your boots… well not quite …Moderation is best but no need to go on a guilt trip it is ok to enjoy it now and again.

To read my full guest post over on the Recipe hunter please click the link below. 

via The Culinary Alphabet. The letter C.

Fruity Friday’s…The Tamarind

Fruity Friday's The Tamarind

I just don’t know where the time goes it’s Friday again and this week I am showcasing the lovely Tamarind…The Tamarind is very plentiful here and used in many Thai dishes …I love just eating the fruit it has quite a sour taste but I like it…It is sold in little packs here on the markets the seeds already removed or as a paste to add to food. It is also sold dried and sugared as a snack food and although sugared is still has quite a sour…taste…

This rather plain brown pods fruit does, however, have the capacity to elevate your food to something else.

Tamarind like many fruits and vegetables has a long history of healing and aiding stomach disorders and is used as a laxative.

Tamarind Preparations are used for fevers, sore throats, inflammation of joints and sunstroke. The leaves dried or boiled are made into poultices to help reduce swollen joints, sprains, boils, haemorrhoids and conjunctivitis.

Tamarind is also great as a marinade for meat as it breaks down and tenderises tougher cuts of meat. It is used to make jams and syrups it is also one of the secret ingredients of Lea & Perrins  Worcestershire sauce which is a fermented sauce which has many uses.

Great for smoothies a mango and tamarind smoothie is very nice it also has many other culinary uses.

This little dip is a recipe from Bali given to me by my grandson’s girlfriend it is very easy to make but made more special by the addition of tamarind. 

Called Rujak sauce it is lovely with mangoes.

  • Take 200 gm of palm sugar shaved.
  • 15 gm of tamarind flesh and 5 tbsp of water leave to infuse for 5 mins and then drain and keep the tamarind flavoured water.
  • 6 or more Thai chillies.
  • 1/4 tsp shrimp paste and 1/4tsp salt.

Blitz all these ingredients together and you have fiery little sauce.

It is hard for me to pick a favourite dish made with Tamarind this recipe for Beef Rendang is a recipe given to me by my friend Mamik and it is very nice the beef is amazing. It is also my go-to recipe if I want that special dish to impress although there are many ingredients and it has quite a long prep time it is so worth it and as I said earlier if I am having guests a really lovely dish. Yu can see how rich and flaversome that meat looks and it tastes amazing…

beef rendang

Ingredients:

  • 2” Galangal
  • 2” Ginger
  • 1 kg beef (Bottom Round)
  • 1-litre  Coconut Milk (3 sm tins and made to one litre with water)
  • Grind together and put on one side, 1 tbsp Coriander seeds, 1 tsp Cumin seeds and 1 tsp white peppercorns.
  • 2 Star Anise.
  • Half cup toasted coconut (pound in pestle until oil is released and it looks like a paste.)
  • 1 Turmeric Leaf (Leave the leaf whole but tear side to stem along leaf) this releases the flavour.
  • 2 stems lemongrass crushed along the stem.
  • 2 Lime leaves.
  • Soak 1-2 tsp Tamarind pulp in a little water and set aside for later.

Curry Paste:

Blitz the next 4 ingredients together to make the curry paste.

  • 2cm Fresh Turmeric.
  • 10 Shallots
  • 5 Cloves Garlic
  • 10 large red chillies (de-seed if you want a milder curry)

Let’s Cook!

Cut the beef into large cubes.

Put a tbsp oil of your choice in a cooking pot (I use a wok). Add Curry paste and cook and stir for 5 mins, add beef and stir to combine. Add coconut milk/water mixture and stir to combine.

Slowly bring to a gentle simmer, add torn turmeric leaf, lemongrass and lime leaves and star anise.

Cover pan and cook until meat is tender at least 3 hrs on a low simmer, stirring occasionally.

Add the ground coconut paste about half hour before the end of the cooking time and also the tamarind liquid and this is when the magic happens and the taste goes from just another curry to something wonderful.

When the meat is cooked and tender remove the turmeric leaf and lemongrass stalks although if we are not eating the curry until the next day I leave them and remove them before we eat the curry.

This curry should traditionally have a very thick paste and is also best eaten the next day to allow the flavours to develop.

However, as Europeans prefer a thinner sauce you can choose not to reduce down as much.

Enjoy!

Another of my favourites is Miang Kham although I have made at home some markets sell all the little bits ready cut in bags with the sauce much easier and they taste just the same as much of the food sold on the markets here is made in home kitchens and brought to market…

miang-kham-1188212_1920

 

Ingredients: Filling:

  • 3/4 cup grated coconut (this is often available in the baking section of most supermarkets) if you are not as lucky as me and can buy from our local fresh markets.
  • 2 small limes, unpeeled (try to get limes with thin skin), cut into small cubes
  • 6 tablespoons shallots, peeled and cut into small cubes
  • 6 tablespoons roasted peanuts
  • 6 tablespoons small dried shrimps
  • 4-5 fresh Thai chillies, cut into small slivers
  • 4 oz fresh ginger, peeled and cut into small cubes.

Ingredients: Sauce:

  • 1 tablespoon shrimp paste, roasted until fragrant
  • 2 oz fresh galangal, cut into slivers and roasted until fragrant (see note below)
  • 1/4 cup grated coconut, roasted in a low-heat oven until lightly brown
  • 4 oz small dried shrimps.
  • 2 oz shallots, peeled and coarsely cut
  • 1.5 teaspoons fresh ginger, sliced
  • 8 oz palm sugar (broken into small chunks)
  • 2 tablespoons table sugar
  • 1 tbsp tamarind soaked in 3 tbsp water for about 10 mins.
  • salt for seasoning

Let’s Cook!

The Sauce.

In a pestle and mortar, pound together the shallots and galangal until fine (note about galangal: it’s ok to use dried galangal as long as it’s placed in a dish of lukewarm water for a few minutes to reconstitute). Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth. Remove the mixture and place in a pot with 1.5 cups water. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less. Add tamarind liquid. Taste, and adjust by adding a bit of salt. Remove from heat and transfer to a small bowl.

Wrapping Leaves

Your choice of what leaves to use is up to you. Some use lettuce or spinach leaves due to ready availability, but to get an authentic flavour you should use the fresh Betel Leaves.

To serve:

Roast the coconut in a low-heat oven until lightly brown. Spoon the roasted coconut into a serving plate. In separate small bowls, arrange each filling ingredient listed above. With a fresh wrapping leaf in hand, fold it once across the bottom then sideways to form a pocket. Place about 1 teaspoon toasted coconut in the leaf together with a small amount of each filling to create a bite-sized quantity. Spoon the sauce on top, pop in your mouth and enjoy!

Although this can be a little time-consuming to prepare it is well worth it.

Lastly a beautiful salad with a Tamarind Sauce.

Yum Takrai (Spicy Lemongrass Salad)

Lemon Grass-Authentic recipe-Thai food

Ingredients:

  • 15 stalks fresh lemongrass.
  • 14 cup finely chopped ginger
  • 2 tbsp. toasted cashews
  • 2 tbsp. whole dried shrimp
  • 12 tbsp. fish sauce
  • 12 tbsp. fresh lime juice
  • 1/2-1 12 tbsp. sugar
  • 1 tbsp. whole dried shrimp, finely ground
  • 4-6 red Thai chillies stemmed and thinly sliced
  • 2 shallots, very thinly sliced lengthwise
  • 3 raw stemmed long beans, cut into 4″ pieces for garnish.

Let’s Cook!

Trim and slice lemon grass very finely. Transfer lemongrass slices to a medium bowl, separate rings with your fingers. Add ginger, cashews, shrimp, fish sauce, lime juice, sugar, ground shrimp, Thai chiles, and shallots, and toss well. Garnish with long beans. Serve on Banana Leaf or Betel Leaf as in my picture.
We also serve with a tamarind sauce made by combining 3 tbsp tamarind pulp with cup water in small pan, bring to boil and simmer 5 mins.
Remove from heat and stand 15 mins you can help break tamarind down with a spoon, strain through sieve extracting as much liquid as possible.
Add 2cm peeled finely chopped ginger and 2 cloves finely chopped garlic, 11/2 tbsp palm sugar,2 tsp fish sauce,1 tbsp chilli/garlic sauce and 1 tsp soy sauce to tamarind liquid. Bring to boil, simmer 5 mins.
Whisk 1 tbsp cornflour with little water whisk into sauce cook 1 min or until thickens.
Taste and adjust seasoning add more sugar if required.
Keeps in an airtight container in the fridge for up to one week.
Enjoy!

Thank you for reading this I hope you enjoyed it and found it helpful if you did please feel free to share……Thank you xxx

Connect to Carol( Moi)

New additional Bloghttp://myhealthyretirement.com/welcome-to-orienthailiving-my-first-post/

Blog: https://blondieaka.wordpress.com/ Twitterhttps://twitter.com/TheRealCarolT

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

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Pinterest ( 2 ): https://www.pinterest.com/caroltaylor635035/pins/

My 2nd Pinterest account is my new one connected to my new blog please have a look and follow me I don’t have many boards at the moment but I am adding to them every day…Thank you x