Category Archives: Cook from scratch

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

 

 

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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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Carol’s Cloud Eggs Aston style

I had to reblog this as I had been meaning to make these for a while and Aston beat me to it…He just loves to cook and will be so excited to see his cooking on here xxx It is also  a Healthier way to eat eggs as they are baked not fried and Aston never eats the white of a fried egg but loved this as he said it melted in his mouth so maybe a good way to get children to eat all of the egg or someone who needs a lighter diet. But also children who cook or help make their food are more inclined to eat it!

The Recipe Hunter

Cloud Eggs Aston styleAnd I thought Sunday mornings were for a lie in.  Aston had other ideas and woke me with a bowl of meringue he was whipping. Time to get up then Nannie!

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A birthday cake and a book cover

Wow…Such patience you have Robbie and what a beautiful outcome…It is an awesome cave cake and that sugar work….

Robbie's inspiration

Today we gathered as a family to celebrate my Dad’s birthday. Family celebrations are always fun and we do have them as often as possible. I like to make an event out of every opportunity, Christmas, New Year, birthday and anniversaries.

I decided to make my Dad a very special cake and I started planning it at the beginning of December 2017. It took a bit of effort.

Firstly, I had to make sugar crystals. This sounded like such an easy thing to do when I looked it up on the internet [my memory from Grade 8 school day science lessons not being very accurate]. It wasn’t that easy. I had to try three times and nearly gave up but third time lucky.

Firstly, I took six wooden kebab stick’s and dipped them into water to half of their length. I then rolled the kebab sticks in sugar and put…

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Fish Friday…Tom Yum Soup with Prawns( Tom Yum Goong)

This is one of my favourite Thai soups and the first time I have made it from scratch. It also brings back memories of a certain lady..Keeleigh who when she visited us could not get enough of this fabulous soup.

Ingredients:

  • 2 litres of water
  • 4 stalks of lemongrass
  • 1-inch chunk of galangal
  • 10 kaffir lime leaves
  • 10 Thai chillies
  • 5 cloves of garlic
  • 500 gm Prawns
  • 300 grams of oyster mushrooms
  • 2 medium tomatoes cut into quarters.
  • 2 white onions (medium-sized) cut into large chunks.
  • 1 and a half tsp of sugar
  • 7 – 10 tbsp of fish sauce (depending on your taste)
  • Juice of 5 -8 limes.
  • Handful of cilantro ( Coriander)

N.B Next time I will use shallots instead of white onions and I recommend using the lowest amount of limes and fish sauce and Taste! Adjust if necessary as everyone’s taste varies.

Let’s Cook!

The first thing to do is put about 2 litres of water in a large pot to boil.

Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all.

Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a rolling-pin or the handle end of a knife to lightly pound the lemongrass to release the flavours. Then just slice it diagonally into 1-inch strips or so.

Take about 1 thumb-sized chunk of the root part of galangal, and chop it into slices.

Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavour.

Peel about 5 cloves of garlic.

I used about 10 Thai birds eye chillies for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you’d still like the chilli flavor but not as much heat.

Throw the lemongrass, galangal, kaffir lime leaves, garlic and chillies into the water.

You can put the lid on just so it starts to boil which releases the herb flavours quicker.

Now prepare your prawns I remove everything except for the tail…..others put in whole prawns…personal preference.

Boil your soup with all the herbs in it for about 10 minutes.

Then add your mushrooms, which you should pre rinse beforehand.

Cook for 4-5 minutes.

.Add tomatoes and onions.

Tom Yum Goon 3

Cook for further 6-8 minutes.

Now add prepared prawns and cook for 2-3 mins max( if overcooked the prawns will sink to the bottom of the pan. If you get any scum on the surface of soup it’s from the prawns then just skim off with a spoon.

Remove from heat and stir in fish sauce, lime juice, sugar and cilantro.

Taste and adjust if necessary.

This delicious soup is now ready to serve.

Tom Yum Goon

You will notice that this soup does not have the bright orange colour of many of the Tom Yum soups which you have in restaurants it is because either a Tom Yum paste or stock cube is used and it is not made from scratch.

This soup can also be made with chicken and coconut milk which is also a popular variation and known as Tom Ka Gai (Coconut Chicken Soup)

Just in case I didn’t tell you…I now have a 2nd blog called Orienthailiving which is more about Thailand and my travels it would be lovely to see you over there and if you sign up to my newsletter you get a free pdf on how to make your own authentic Thai curry pastes.

 

 

 

It is easier to get older than wiser!

I am in the process of updating my older posts… spellcheck was definitely required… lol…This one gives you an insight into my daily life and my favourite salad and the first one I was taught to make…The jewellery making now is on the back burner for the moment… So much to do and so little time… 30 hour days would be nice at the moment…Only kidding about the days xx

Retired? No one told me!

Well, that’s true… am I wiser…Depends…lol……….TIT ( This is Thailand )
TIT ONLY IN THAILAND……..I  never cease to be amazed at how much or how many people you can get on a bike a or in car or lorry.

Do you know if I could have just 1 wish ……it would be to pick this up and drop it smack in the middle of the M25…Ha Ha and watch the reaction……..For anyone who hasn’t experienced the M25 car park, it’s in the UK.

traffic-Jam

It’s  Thai lesson time soon, my young grandson is helping me with my pronunciation and tones and I am feeling quite pleased so far…..but long way to go…..the teller is when you go out and ask for something in what you think is brilliant Thai and you get that blank look that says ..what!…..but hey ho will keep trying…..

It’s 86 degrees and rising..lovely……but no snow…xmas trees up and decorated, looks lovely…..but…

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My 2nd ever blog post from 2014

old-2688341_1280

Update from 2014…Lily is now 5 yrs and at school…The farm has expanded and we are growing turkeys as well as other fruits and vegetables… I haven’t had another prang…since the last one! I hope you enjoy this earlier post…Happy New Year!

via Growing older is inevitable. Growing up is optional!