Tag Archives: Authentic Thai Recipe

Retired No One Told Me! Weekly Roundup…The friendliest animal in the world and the shocking truth about the Cook Islands and Timor Leste…

Weekly roundup (1)14 june

Welcome to my weekly roundup of posts which I hope you enjoy… I love roundups as it means I don’t have to worry about missing any posts from my favourite bloggers. Somedays I am just so busy or I get sidetracked and just miss some posts I think we all do, Don’t we????

The first post out of the starting blocks is Fruity Friday’s and last week it was the Cranberry… A fruit that I always just associated with Christmas but it is a fruit which is worthy and can enhance so many recipes.

cranberry beans-1353042_1280

There is also a bean called the cranberry bean…Did you know that???

https://blondieaka.wordpress.com/2018/06/09/fruity-friday-the-cranberry/

Next up it was one of my Travel Thailand post and a beautiful waterfall which was very close to my house when I lived in Phuket …I love finding out-of-the-way places I don’t really like these revamped, busy new tourist attractions …I like finding the hidden gems and this little waterfall is one of those but it also links to other waterfalls so all is not as it seems at first glance.

Retired No One Told Me! Ton Tai Waterfall

Isn’t it beautiful??

https://blondieaka.wordpress.com/2018/06/09/travel-thailand-ton-thai-waterfallthalang-phuket/

This lovely waterfall was followed by one of my Travel Australia posts and Rottnest Island which is home to one of the friendliest animals on earth …The Quokka…

a smiling quokka-2676171_1280

I love this photo as he is smiling for the camera…

https://blondieaka.wordpress.com/2018/06/10/travel-australia-the-friendliest-animal-on-earth-the-quokka/

How to follow that well I didn’t Sally did with a wonderful post …Her weekly followup which meant I caught up …I still think I will keep my feet on terra firm but it was a lovely read so get your favourite drink settle down and have a read.

You will be treated to more of Sally’s shenanigans, there is a meeting with sharks, some interesting facts about the beautiful Iris flowers and some great news that I will have a partner in crime as Debby will be hosting a travel guide and I can’t wait as that is bound to be fun… So without giving too much away click the link below and say hello.

https://smorgasbordinvitation.wordpress.com/2018/06/10/smo

Next, we have The Charade and guess who is not as brave as he thought he was ???

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This Carl just looks like what he is…A bit of a creep a third-rate, hard man…

https://blondieaka.wordpress.com/2018/06/11/the-charade-chapter-22-by-carol-ann-tay

It was then the turn of the last in a series of posts  I have been writing about Obesity and one which I was shocked to find that the causes of Obesity in the case of the Cook Islanders were the invasion of luxury resorts who built on their agricultural land… The country I thought had it all sewn up who ate healthily and exercised etc…In fact is poverty-stricken and the people malnourished caused by occupation and war… Not the outcome I visualised… It made me so sad…

 

It makes me so sad that my series has had to end this way that a once proud race who lived long lives are now reduced to a race who die prematurely with chronic diseases brought about by the invasion of luxury holiday resorts and a western diet.

The other group a race of people who build beautiful houses like those pictured and have a tradition of beautiful textiles and had their lives torn apart by invasions and war and are now dying from malnutrition brought on by poverty. A sad state of affairs for both and not the ending I thought I would be writing.

https://blondieaka.wordpress.com/2018/06/13/healthy-eating-no-more-diets-obesity-the-cook-islands-and-timor-leste/

Lastly, I have given you the recipes for 5 Thai Curry Pastes you can make at home so head over to my cookery column at Sally’s where you can save them for later 🙂

https://smorgasbordinvitation.wordpress.com/2018/06/13/smorgasbord-blog-magazine-the-cookery-and-food-column-with-carol-taylor-thai-curry-pastes-and-recipes/

I hope you have enjoyed this roundup…Until tomorrow when it is Fruity Friday and the Star Fruit.

If you have found this a thought-provoking read in some aspects please share xxx

If you really want to see even more from me???? There are many strings to my bow…If you still want to find out more…

I am a crazy English lady with a quirky sense of humour…  I look forward to meeting you x

Connect to Carol( Moi)

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

Twitterhttps://twitter.com/TheRealCarolT

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Have a lovely week xx

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A lovely light 3-course meal.

To give me a little break the lovely Sally has put together some recipes from our Cook from Scratch column and created a lovely light 3-course meal…. Thank you, Sally 🙂 x

Tom Yum Goong- Prawns- authentic-recipe

A lovely light Ton Yum Goong Soup

via Smorgasbord Blog Magazine – Carol Taylor’s Cookery Column – A three course meal via Cook From Scratch

Fruity Fridays! The Pineapple…

 

Carol cooks! duck curry 2

Introducing Fruity Fridays which is replacing Fish Fridays I hope you enjoy the recipes and chit-chat that I will be bringing to you on a Friday. I thought I  would start with the pineapple as it is a fruit which is available in one form or another all over the world.

It grows here quite freely and is available everywhere and as crisps, smoothies, in curries, ice cream the pineapple is a very versatile fruit and it always looks very pretty when the outside is kept and used to put your Pina colada in or your pineapple fried rice.

The pineapple is packed with vitamin C, minerals and antioxidants it is also used in smoothies and cocktails and there is nothing better than sitting on the beach with a lovely Pina colada watching the sunset…

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I know you are all now probably thinking that it is alright for some while you are dealing with the cold and snow…Soz…but it also makes a beautiful curry it pairs with duck really well and is one of my favourites.

Tip:   It is also a great meat tenderizer.

Red Duck Curry ( Kaeng Ped Pett Yang)

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 may be a few florets of brocolli..really whatever I have in the fridge.

Duck Curry

 

Ingredients:

  • 2 duck Breasts.
  • 400 ml 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.
  • 100 gm Thai eggplant cut into quarters.
  • Pea egg plants

    Tiny pea eggplants used in Thai Curries

  • 100 gm pea eggplants.
  • If you can’t get these any small eggplant 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.

Lets’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.

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 eggplants 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 need to be adjusted 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.

The 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!

I also love pineapple in an upside down pudding my mum used to make it… She just used to make normal cake mix and put pineapple in the bottom of a heatproof dish and put the cake mixture on top. Bake it and then serve it with custard…It is one of those childhood memories… Mine …well I had to tweak it somewhat but I am sure you didn’t expect any different from me…Did you??

Pineapple and ginger upside down cake.

pineapple-636562_1920

Ingredients:

  • 25 g (1 oz) sultanas
  • 100 g (4 oz) castor sugar
  • 2 medium eggs, beaten
  • 175 g (6 oz) self-raising flour
  • 1 tsp cinnamon Powder
  • 2 tbsp golden syrup
  • 2 tsp fresh ginger grated
  • 115 g (4 1/2 oz) butter
  • 227 g (8 oz) tin pineapple rings, drained or fresh pineapple cut into rings.

Let’s Cook!

Preheat the oven to 180C/350F/Gas mark 4.

 

Grease and base line a 20.5cm (8″) round cake tin. Heat the golden syrup and 1 tsp grated Ginger with 15 gm (½oz) butter until melted.

Meanwhile, arrange the pineapple in the base of the tin, sprinkle over the sultanas and pour over the syrup mixture.

Whisk the remaining butter with the sugar until pale and fluffy. Gradually add the eggs. Mix the flour with the Cinnamon and remaining Ginger and fold into the cake mixture. Spread on top of the pineapple.

Bake for 45 minutes until firm to touch. Allow to cool slightly before turning out.

Serve with custard and enjoy!

I hope you have enjoyed my recipes for the lovely pineapple until next Friday when I will bring another lovely fruit…Take care, have fun and laugh a lot..laughter is free and the best medicine x

If you have enjoyed my post then please share on your favourite social media…Thank you xx

 

 

 

 

 

 

 

 

 

 

Smorgasbord Invitation Blog Magazine – Carol Taylor’s Food Column – The wonder tree…Jack Fruit!

This week over @ Sal’s place https://smorgasbordinvitation.wordpress.com/ I am showcasing the exotic Jackfruit…I hope you enjoy it and I would like to thank Sally for letting me loose on her readers…I hope you all enjoy my occasional detours to bring to you the exotic foods of our wonderful world xx

Smorgasbord - Variety is the spice of life

The wonder tree…Jack Fruit! by Carol Taylor

Wow, doesn’t time just fly by? I can’t believe it has been a week and what a response I got to the soups so thank you for all your kind comments…I thought I would have a change this week and showcase a fruit of which Thailand is a major producer The jackfruit, they are often cut, prepared, and canned in a sugary syrup (or frozen in bags/boxes without syrup) and exported overseas, frequently to North America and Europe. Made into chips which are very moreish …They are also used in various dishes and curries around Asia…

Many people refer to the jackfruit tree as a wonder tree this is because every part of the tree has its own use. The fruits are eaten, the leaves are fed to livestock, and the wood is greatly valued for the manufacture of wood products because of its termite and…

View original post 1,405 more words

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)

J