Category Archives: Cooking from scratch

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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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

 

 

Orienthailiving and Retired No One Told Me, Weekly update…Charcoal covered eggs, Fried Insects and Peppercorns.

CAROL'S Weekly Update 19th April

Well, this has been an exciting week…Songkran celebrations ( Thai New Year) Sunshine and tropical storms and the discovery of some new foods for me…

This was a first for me these dry, salted duck eggs covered in a black, soot ashes and charcoal powder a new year gift from our local shopkeeper. Here in Thailand, there are many ways of preserving and salting eggs which have been passed down through the generations some very nice ( as were) these salted eggs some not so nice …I don’t fancy eating embryos however they are dressed up …

EGGS TESSABAN MARKET

https://myhealthyretirement.com/travel-thailand-dry-salted-duck-eggs/

Fruity Fridays came around and it was the Rosella Fruit one which I had only previously had as tea but on coming across the fruits discovered that they made a lovely jam and an awesome chutney.

Carol cooks! Rosella Fruit

https://blondieaka.wordpress.com/2018/04/14/fruity-fridays-rosella-fruit/

It was then the turn of Sally’s weekly roundup and Mustard seeds were my topic that week… Making mustard is very easy as I soon discovered when I was unable to purchase any here so decided to have a go and make my own.

https://smorgasbordinvitation.wordpress.com/2018/04/15/smorgasbord-weekly-round-up-william-price-king-sings-paul-andruss-and-hellebores-and-carol-taylor-and-mustard/

Songkran and Thai New Year somewhat got in the way so some of my posts fell a little by the wayside.

Healthy Eating and No to Diets was on the subject of snacks … Songkran bought out all the unusual to us westerners bar snacks…Crispy fried insects, pork scratchings, Eggs of all sorts and dried fish which is very popular here…So, of course, I treated you all to a glimpse of those snacks which certainly elicited some comments.

https://blondieaka.wordpress.com/2018/04/18/healthy-eating-no-more-diets/

Over to Sally’s for my cookery column where I discussed peppercorns of various colours and a recipe for some lovely Pork in Peppercorn Sauce.

https://smorgasbordinvitation.wordpress.com/2018/04/18/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-peppercorns/

voting is now open

And of course don’t forget if you have already voted in the Bloggers bash awards then many thanks and if you have yet to vote then please click this link

If you want to vote for me ( I will make cakes) maybe not a lovely Thai meal then.. I have been nominated under the Hidden Gems category and my blog is Retired No One Told Me!…Good Luck everyone xx

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

Well, that’s all rather short and sweet this week…xxx

 

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

My thanks go out once again to Sally for letting me loose and this week it is The Peppercorn a lovely spicey addition to most meals 🙂 xx Enjoy!

Smorgasbord - Variety is the spice of life

Welcome… I hope you have all had a enjoyable weekend and the weather has been kind to you…We have been celebrating Thai New Year…Songkran which is three days of sunshine and water… I have been very wet but in this heat it was most welcome however three days of running the gauntlets at my age is wearing a bit thin so yesterday I pulled the age card and said no more I do not want to go shopping soaking wet and with a floured face…Luckily I got away with it…lol

Peppercorns are something I use daily in my kitchen either fresh as pictured or freshly ground. I use black, white and green peppercorns which are all from the same seed of the same plant they are just at different stages of their development.

You then get the pink peppercorns!

Peppercorns don’t go through the same ripening cycles as many fruits…

View original post 1,379 more words

Healthy Eating…No more Diets…Snacks!

Snacks-crispy fried insects-peanut butter

Welcome to Carol’s Bootcamp….was last week fun it was topping 100 degrees here and it was Thai New Year aka Songkran which means lots of water and if you don’t want to get wet then stay home but it was so hot and the water was welcome and good fun…

Of course, all the food sellers were out and the bars and restaurants were handing out free snacks to entice you in and for a while, they were a safe haven from being soaked.

Our snacks were bowls of those delightful crispy insects you can see above…I can feel you cringing…haha…They are in fact very nice and it sort of got me thinking about snacks and how different the snacks were here to what they were when I lived in the UK.

Here we have the insects, lots of different sorts of dried fish, seaweed, fresh fruits of all sorts, sun-dried beef and pork, pork crackling, all sorts of sausage and balls but not so many things with carbs and sugar… always plenty of chilli …

Street Food in Thailand

Are you bored and craving sugar? Make sure your snacks have 6-10 gms of protein which will fill you up for longer and keep up your energy levels so if you an apple have some peanut butter with it…Maybe slice your apple and just have a couple spoonfuls of peanut butter and dip your apple slices in it.

I know many of you hail from all around the world so tell me what do you snack on? When you go out what are most of the food stalls selling as snacks???

I would love to know so please tell me in comments it could be interesting.

Walking???

I was pleasantly surprised to hear from many of you who like me, love, to walk and who walk with others and older people who I suggested it was lovely to hear that some of you walked with elderly neighbours and your children and how well you all got on…It was so nice to hear how the different generations enjoyed walking and talking together.

Tofu ??? Did you visit Dolly? Do you love her tofu recipes...My shopping trip the other day was disappointing as they didn’t have tofu but I am sure I will find some as tofu is eaten by many people here. I am looking forward to trying one of Dolly’s recipes as I haven’t eaten tofu or cooked with it before but she assures me I will like it as long as I make sure that the tofu is dry.

I love trying new foods….do you?

Anyway, how is your new eating regime getting on …Are you finding it easy? Have you noticed a difference?

Snacks-crispy fried insects-peanut butter

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