Category Archives: Thai Food

Spicy red curry squid.

 

spicy squid

This lovely spicy squid curry is not for the faint-hearted even I found it a tad hot.

But if you like a bit of heat, then this is just the curry for you.

This recipe is for two people but it is quite easy to double up the ingredients, it is also very quick to cook so prepare all your ingredients first and then in as much time as it takes to cook your rice you will have a beautiful curry.

Ingredients:

200 gm squid cleaned and cut into rectangles I normally score mine with a sharp knife( it just makes them look prettier).

1 shallot sliced

2 cloves of garlic crushed and chopped

1 tbsp Thai red curry paste

1 tomato cut into 8

A handful of pea eggplants( optional)

Sm piece of fresh ginger finely cut into slivers or cubes

Black pepper

Half tbsp of coconut oil

200 ml coconut milk

1/2 to 1 tbsp fish sauce.

Sm bunch of Thai basil

Ok…Let’s Cook!

Heat the oil in a wok until it is very hot and add garlic, shallots and curry paste, stir fry for 30 seconds.

Add tomatoes, ginger and pea eggplants if used and stir-fry for 1 minute.

Add squid and pepper and stir-fry for a further 1 minute.

Add coconut milk and fish sauce stir well and cook on low heat for 2 minutes, stir in Thai basil.

Serve with steamed rice and……. Enjoy!

If you love squid then I have a recipe for salt and pepper squid  https://niume.com/post/325935   and squid salad   https://niume.com/post/78755    over on my Niume page.

Until next time stay safe and laugh a lot.

 

 

Amazing foods of Thailand.

 

 

 

Thai food is known and eaten all over the world and for good reason who doesn’t love Thailands unique cuisine with its sweet, sour, bitter, spicy and salty tastes which combined make a Thai meal so memorable.

Here are a few of my favourite Thai foods and ones which if you do come to Thailand and try that you will love as much as I do.

Some are almost iconic Thai dishes and well known around the world.

I have also added the links to some of them with recipes so if you want to try them at home …I hope I have made it easy for you.

Enjoy!

 

Source: Amazing foods of Thailand.

Red Duck Curry ( Kaeng Ped Pett Yang)

One of my favorite curries and one which I don’t have very often…why? Not sure really..I probably save it for special occasions.

Well, this is it..I am now on the letter D for my self-imposed walk through the alphabet. Not much beginning with D…A few fruits and duck…a lot of recipes which say dried this and dried that but only really pre fixing the recipe with dried to say it starts with D.

So I have certainly set myself a task….mmmmmm…i am beginning to ask myself why but not one to give up..

I had Duck curry for the first time on a little island just off Phuket, Thailand it is a fiery curry offset by pineapple and tomatoes. Some add lychee as well as pineapple but we found it a little sweet for us but experiment, everyone’s taste is different….I also add some vegetables, mange tout or sugar snap peas maybe a few florets of brocolli..really whatever I have in the fridge.

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Let’s Cook!

Firstly cook your duck breasts, we like ours medium rare.

Put the duck skin side down in a cold pan, turn the heat to medium and cook the duck breasts for 6-8 minutes until the skin is golden and crispy, turn the breasts over and just sear the other side for 1 minute. Turn over so they are breast side up and put in a pre-heated oven at 200 degrees for 7-9 minutes. Remove from oven and rest for 10 minutes before slicing the breasts thinly.

Sauce:

400ml coconut milk

1 tbsp fish sauce

3/4 cup fresh pineapple cut into bite sized pieces.

10 cherry tomatoes.

6-10 mange tout..or other vegetables of your choice.

100gm Thai egg plant cut into quarters.( Pictured below)

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100gm pea egg plants( Pictured below)

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If you can’t get these any small egg plant will be ok I sometimes use small purple ones if I can’t get the green.

1-2 tbsp red curry paste.

6 kaffir lime leaves torn

Bunch Thai basil washed and leaves picked..

2 tsp lime juice.

To make sauce put a very tiny drop of oil in the pan over a medium heat add your curry paste and stir to cook for 1 min, add fish sauce. Gradually add coconut milk whilst still stirring.

Bring to a slow boil and add torn lime leaves and egg plants cook for 5/6 mins and add tomatoes and pineapple, cook for a further 10 minutes then add mange tout and stir in some Thai basil leaves and lime juice.

Now taste and adjust curry paste if you want more heat. If other seasonings want adjusting you can also do that now. Thai flavours are very pronounced and if you get it balanced ..very nice if not..I have had some disasters and I don’t mind admitting that…which is why I always say TASTE and Taste again.

My very first duck curry I made was ok…so we left out the lychee next time and it was much better…also I know which curry paste to now use as they are all so different….Please don’t let this put you off making it as when you get it right it is a lovely thing.

When you are ready to serve then add sliced duck to the sauce and just warm through and serve with some Thai basil over the top and a sliced red chilli if you like.

Serve with steamed rice.

Enjoy!

Traditional Handmade Thai pancakes..Khao Gle-at.

 

Pancakes drying  Making these pancakes the traditional way is still done in the Thai villages and I am very lucky to be able to witness these traditions which are passed down through the generations. The working of the wooden presses is a sight to behold again these are family heirlooms and passed down. And something which all the family participates in and is learning how to make, the oldest passes on her knowledge and the young ones start at the bottom and learn but if you look at the smiling faces everyone is enjoying it.

coconut mix

If you look closely when the old lady is pounding the flesh from the coconuts the children are working it by jumping up and down at the opposite end it is just like a see-saw and as much fun.

pounding the coconut

These pancakes are made from the flesh of the older coconuts and mixed with palm sugar, sticky rice which is ground into a flour and sesame seeds.There are many variations on this some are mixed with eggs.

Once the mixture is made it is shaped into pancake shapes with a wooden press. See below.

Flattening the pancake mix

Pancakes drying

They are then left to dry for about 3 days and then toasted over the open flames of a Thai BBQ rotated by hand between two wooden fan like paddles to ensure even cooking.

It is fascinating to watch.

I have seen these sold on the roadsides and now know how they are made in the homes. It certainly is a family affair as from the youngest to the oldest they all have a part to play.

I hope you enjoyed this little visit into this Thai families home.

Banana Flowers

I continue in my quest to find you some unusual foods which actually are very tasty.

I hope you enjoy!

Banana flowers are, as the name suggests, the blossoms from a banana tree. Left on the tree, they would become bananas, they are also edible.

What do they taste like? Well…

They have a similar aromatic profile to a banana, but its more delicate when still in the blossom form.

Where would you find Banana Flowers? Well for me in my garden or the local market, road side stalls or even grocery stores…I am so lucky..

If unlike me you don’t live in a tropical paradise with banana trees, you may find banana flowers at Asian food stores or speciality markets, but usually only in the frozen foods section. If you buy them frozen, they work well in cooked preparations, but won’t defrost into anything you’d want to toss in a salad or otherwise serve raw.

Which is pretty much like any other frozen leaves or herbs which have been frozen.

They can be made into soup, salads or just lightly steamed and eaten raw with a lovely spicy Thai dip.

I hope you enjoyed this .Love you all and thank you for reading this… if you liked  it please reblog xxx

    Thailand and it’s more unusual cuisine.

    I got to thinking…….Ha Ha….Yes, you are right every last one of you, when I do that it’s dangerous!

    On our weekend boat trip I was amazed when I learnt what you can do with the Lotus flower.

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    …A long time ago the petals were used basically as fag papers..just like my dad used Rizzlas.

    The flowers are also edible and make lettuce cups look positively boring. The seed pods are lovely to eat just pop those little circles out..take off the outside and eat.

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    and some say they taste like popcorn.

    The stems you can make a lovely soup from.

    This got me thinking..shhhhhh that word again! Of the things I have eaten since I have been here in Thailand and the things I haven’t ..yuk! I have eaten differnt types of veg and things like the banana pod and the lily flowers which can only be harvested at dawn both of which are steamed and eaten with a dip…..Now we come to the more unusual…

    Insects of all sorts ..deep-fried and crispy…

    I quite like, well the ones which look like the witchety grubs they eat on I’m a celebrity get me out of here..Not for me! Yuk!

    Frogs..I like and crispy fried they taste like chicken which brings me on to the Chicken Feet sold by the kilo in Makro and Tesco Lotus are a staple here.

    chicken feet salad

    Lizards…not tried them yet…but I love ants eggs, they make a lovely salad..it tastes lemony and it is actually very nice.

    ant egg salad

    The fermented eggs and fish called Phla I give a miss.

    So when you think of it you should never go hungry here…There is always something to eat…….

    Until next time be happy and laugh a lot 🙂

     

    Chicken Liver Red Curry with Green Beans.

    This lovely  spicy chicken liver dish is very easy and quick to make…..In Thai it translates to  Pad Ped Kuang Nai Gai Tua Fuk Yaao

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    try saying that after a few vino’s.

    This dish is a family favorite..even hubby eats it and he doesn’t really do spicy but I think his love of liver takes over 🙂

    Ingredients:

    350 gm Chicken Livers

    4 or 5 long green beans.

    Tsp Red curry paste….. depending on red curry paste you use you may need to add more…I use a locally made one which blows your head off …so only use a tsp and it is still hot!

    1-2 tbsp Fish Sauce.

    6/8 Lime leaves very finely sliced.

    4 tbsp Coconut Milk.

    Small amount of coconut oil.

    N.B You can use oil of your choice I just always cook with Coconut oil.

    Serve with steamed rice.

    Method:

    Clean and cut up chicken livers..I do bite size pieces.

    Cut up long beans into half-inch long pieces.

    Finely shred lime leaves…..I roll them and shred.

    Heat Pan over fairly high heat, add a small amount of oil, add chilli paste and 1 tbsp Fish sauce stir until paste is liquid, add finely sliced lime leaves and chicken livers , stir  until just cooked.

    Add green beans and coconut milk and cook gently for 2/3 mins.

    Taste and add more fish sauce if required…I generally add about another half tbsp.

    It is now ready to serve..this is quite a dry dish so can be served with a small bowl of miso soup with chopped spring onions if liked.

    My Luffa plant is still growing like mad…..

     

    I hope you enjoy the Spicy Liver my photo is not the best..steam got on my lens but it is a lovely dish……Thank you for reading this stay safe, laugh a lot and be happy!