Tag Archives: Authentic Thai Food

Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor – Thai Curry Pastes and #recipes

Authentic recipes for Thai Curry Pastes made from scratch 🙂 I hope you enjoy these recipes to make your own curry pastes …

Smorgasbord - Variety is the spice of life

I hope you enjoy making these curry pastes All these recipes are authentic Thai recipes and very easy to make, most ingredients are available at most major stores or Asian shops around the world.

Thai Curry Pastes made from scratch.

Before we start Thai food is all about the TASTE those important flavours of sweet, sour, hot and salty so my advice always taste and taste again, start with less and taste you can always add you cannot take away.

I am lucky in that I can buy these pastes ready made from the local markets but I know only too well from when I lived in the UK that the ones I could buy were not quite the same and obviously have preservatives in them also Coconut milk always check that it is 100% as they are not always and will split when you cook your curry.

Once you…

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Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – #Recipes Beef Stroganoff, Corned Beef, Thai Beef Salad ( Nam Doc Nua)

It’s Wednesday again and this week my recipes are using Beef …I hope you enjoy!

Smorgasbord - Variety is the spice of life

Welcome to Carol’s cookery column I have just discovered a lovely little shop which sell Thai/French beef…Now I am not a great beef eater at all but this beef has the best taste and I could quite easily have eaten so much more… I have my old, old recipe for Beef Stroganoff, a recipe I have been making for about 50 years and I have tried to remember where I got that recipe from with no success… I have trawled books and the internet and have found many versions none the same as mine…so I decided that even way back then I was experimenting…

My original recipe was sliced rump steak, onions, mushrooms, cream, white wine and lots of freshly ground black pepper.

Onions in the pan then the steak, quickly cooked, add the mushrooms, cream and wine , copious amounts of black pepper and served with rice.

Quick and…

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Life is short, Smile while you still have teeth!

Another of my archived posts from 2015 …The final chapter and the baby girl gibbon is doing fine… I hope you enjoy and that you are learnng a little more about the lady who loves to cook x

Retired? No one told me!

GRP.( Gibbon Rehabilitation Project)

I have to start with an update on the tiny baby Gibbon…you can actually see how very tiny she is as she snuggles against the person who is feeding her. baby gibbonsbaby girl @ GRPBEING FED 8th Jan

Unfortunately she could not be left with her mother who was becoming increasingly tired and the baby weaker….she is now being hand reared……..GRP made.this decision for both the mother and the baby’s well being. Both parents are being allowed to come to terms with all the trauma before being released back into the wild…which in this case is the right decision for all I think…..This project does such wonderful work for the Gibbons here and are very successful at rehabilitating and returning as many as is possible back to their natural habitat .This little one is now doing much better I wish her well..awwww so cute.

First week of Blogging 101 over enjoyed it in the main especially…

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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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Carol’s Krapow Moo

One of my favourite Thai dishes thank you Esme for sharing 🙂

EsmeSalon

Krapow MooKrapow Moo is my favorite Thai dish and one which we often have for brunch.

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Phat Thai( Pad Thai) The Ultimate in Thai Street Food.

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Pad Thai is the ultimate “street food”  The best of these cooks have cooked the same dish day-after-day, year-after-year and have achieved near perfection.

A great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavour. It should be reddish, brownish in colour.

Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add tofu if you like and viola perfect for a vegetarian.

Ingredients:

1/2 pack  Thai rice noodles

1-1/3 cup bean sprouts.

 1-1/2 cup Chinese chives.

2 tablespoon cooking oil

2 tablespoons tamarind paste

2 tablespoon sugar ( I use palm Sugar)

1 minced or finely chopped shallots

1/2 lime

2 tablespoons peanuts ( Optional )

1/2-1/4 lb shrimp.

ground pepper

1/2 teaspoon ground dried chilli pepper

3 cloves minced garlic

1tbsp Soy sauce

4 teaspoons fish sauce

1 egg

Tips:

The trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, under-soak. You can always add more water in the pan, but you can’t take it out.

In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper.

 For kids, omit the ground dried chilli pepper.

Tamarind adds some flavour and acidity, but you can substitute white vinegar.

Now to cook……

Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. When you are ready to put ingredients in the pan, the noodles should be flexible but not mushy.

Cut the Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince or finely chop shallot and garlic together.

Cooking:

 Heat wok on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. The peanuts can be toasted in the pan without oil as well. Add shallot and garlic, stir them until they start to brown.

Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, soy sauce and chilli pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.

Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp and stir. Sprinkle white pepper around. Add bean sprouts and chives. Stir a few more times. The noodles should be soft, dry and very tangled.

Pour onto the serving plate and sprinkle with ground pepper and peanuts. ( I serve peanuts) on the side as do many restaurants now.

Serve hot with a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.

Enjoy!

If you enjoyed this authentic recipe then please share or reblog as I love authentic dishes as many others do. and that is all you will get from me authentic cooking made from scratch.

Thank you for reading.

 

Thai Sweet Sticky Rice with Mango( Khao Neow Mamuang)

One of my favourite foods…Kow Neow aka sticky rice and my faithful rice pot can be found most days on the BBQ the water simmering away or on the hob.

Which is why the pot looks pretty well used on the outside.

This dessert is almost an iconic Thai dessert…sticky rice soaked in coconut milk with luscious ripe mango. A match made in foodie heaven.

The rice is soaked in water for at least hour and then just put in the rice and steamed this takes about 15 minutes.

To prepare the milk:

 Heat 1 cup of coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. DO NOT let it boil hard as coconut milk will curdle.

 Add  2 tbsp of sugar and 2 pinches of salt. Remove from heat. Pour 3/4 of the hot coconut milk over  1 cup of the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy.

 Spoon the rest of the coconut milk on top of the rice at serving time.

Enjoy!