Tag Archives: Authentic Thai Recipes

Orienthailiving…my new blog

 

santas-elf-2999729_1920Good morning from sunny Thailand…I hope all your Christmas preparations are going really well and you are not too frazzled…I love the Christmas songs and have been playing them non-stop here and I have the only Christmas tree in sight where I live….but it is warm and sunny and no snow although keep the pictures coming as I love them…I feel the cold for you…

Slade..One of my favourites!

I have some great pressie ideas over on my new blog and I would love it if all my faithful followers who I wish a very Happy Christmas would pop over and pay me a visit.

Orienthailiving

Follow me on there and if you sign up to my newsletter do I have a treat for you????

A Free pdf on how to make your own Thai Curry Pastes no less…

Tassabahn Market curry paste

Authentic Thai recipes …You will be the envy of your friends and you could even make some as a lovely Christmas Gift…Now that would be so lovely to receive personally made by you!

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My link to Orienthailiving please pop over and see me… and if you would share or reblog that would be lovely as sharing is caring …..I wish you all a Happy Christmas and a peaceful, healthy new year.

Love and Hugs Carol xxx

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Fish Friday…. Sea Bass with Lime, ginger and fennel…

Wow, where does the time go it’s Friday…Fish Friday I just don’t know where the time goes it just flies by…

I hope you enjoyed the recipe last week I just love fish and would be quite happy to eat fish six days out of seven….

This recipe was just sort of made up ..we had a friend staying with us from England and decided to steam some fish the Thai way but it was too big for our steamer so instead we baked it in the oven covered with foil and just removed the foil 5–10 minutes from the end of cooking and it was very nice.

Sea Bass with Lime, Ginger and Fennel.

Fish with Lime and fennel

Ingredients:

2  Sea bass/ Bream or Carp – whole, scaled and gutted
Bunch fennel fronds or you can use while fennel sliced we just stuffed the cavity with the fennel fronds.
3 Shallots – peeled and halved (for fish cavity)
1  Bulb Garlic – un-peeled, halved (for fish cavity)
Thumb of Ginger – Sliced finely (for fish cavity)
 Lemon or Lime, (remove the skin because the skin makes it bitter) this was a tip I picked up after we had made ours… from my  Thai daughter in law…. Always something to learn about cooking…

For the Sauce:

Dark & Light Soy Sauce  
Splash of coconut oil  or a splash of Chilli Oil 
Sugar
Lime
Fresh Chilli 

Garnish (optional)
Few sprigs Coriander chopped
Spring Onions – sliced long ways 

 

 

Let’s Cook!

Preheat the oven to 180 C

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Place the fish on a baking tray.

Prepare the vegetables and stuff inside the fish and around the tray. Make some diagonal cuts across the fish and push in a slice of lime… Drizzle with some olive oil and cover with foil.
Bake for 40 mins, then remove the foil and turn up to 250 C for a further  5-10 mins till skin is golden brown and crispy.
Rest for 5 minutes.

Fish with lime and fennel (2)

In a pan add a splash of oil and sweat the spring onions being careful not to burn them.  Pour in about 50/50, ( 75 ml altogether) of a mix of dark soy sauce and light soy sauce then add about a tbsp of sugar ( I add slightly less) and a tbsp lime juice. Taste for the balance of sweet, sour and salty. If it is too sweet, add more sour, if it is too salty add more sweet, if it is too sour add more sugar. I prefer mine on the salty, sour side rather than sweet but it really is personal preference

Add fresh chillies of course I do…lol

Then pour all over the tray of baked fish. 
Garnish with coriander and/or strips of fresh spring onions.
Serve with steamed rice.

Enjoy!

This is a very simple fish dish to make and it virtually cooks itself but experiment because if I don’t have fennel I stuff the fish cavity with coriander, Thai Basil, spring onions, really whatever I have in the garden or the fridge…

Just in case you missed previous weeks then here they are… 

Prawns and Asparagus

 

Thai Prawn cakes

My good news for the week is that I have finally launched my self-hosted site….It is called Orienthailiving and I am so excited to present it to you…I do hope you will pop over and have a look, maybe subscribe and share if you like it….There will still be a few tweaks and improvements to make I am sure but please bear with me…

Thank you have a lovely weekend x

Smorgasbord Health – Cook from Scratch with Sally and Carol Taylor – Bean, 12000 years of history.

12,000 years of history …Just a thought how many man-made manufactured foods can boast of such longevity because of the wonderful health benefits they NATURALLY provide for us…..NONE!

Smorgasbord - Variety is the spice of life

Welcome to Sally and Carol Taylor Cook from Scratch.. Actually Carol Taylor does the cooking and I get to tell you about the health benefits of our featured foods.

Beans can be tricky so Carol has been working away in the kitchen to give you some fool proof recipes to try so that you can include this very nutrient dense food. And to start us off today here is my contribution to the dinner…

Mention the fact that you are an ardent bean lover and people automatically give you a wide berth. Unfortunately this very nutritious food group has developed a rather anti-social reputation over the years but prepared and cooked correctly beans can overcome their wind producing properties.

HISTORY OF THE BEAN.

There is evidence going back nearly 12,000 years that peas were part of the staple diet in certain cultures and certainly natives of Peru and Mexico…

View original post 3,481 more words

Papaya Salad…. one of Thailands iconic dishes.

Papaya Salad Som Tam

Papaya Salad or as it is known here, Som Tam.

One of my favorite dishes which is eaten with nearly every meal and sold everywhere on markets, by the roadside with lovely chicken or fish and a dish that I would say every visitor to Thailand will sample and remember.

You will see the trees growing everywhere in gardens, by the roadside and waste land we have at least  6 in our garden alone and not sure how many on the farm and have planted one outside our house so that anyone passing can help themselves.

The papaya tree laden with fruit:

Papaya on tree

 

For those of you who are not lucky enough to be able to buy green Papaya then here is the recipe for you and some alternatives if you can’t buy green papaya.

Ingredients:

A Green Papaya…1 papaya unless you are making a huge dish full will make at least 3 two serving portions. If you keep it covered or put in a plastic bag it keeps very well in the fridge and doesn’t go brown like some fruits and vegetables once peeled.

1 Carrot

Handful cherry Tomatoes or 2/3 med sized tomatoes.

2 long green beans.

Dried shrimp (optional)

1 Lime

4/5 birds eye chillies

Fish Sauce.

Sm amount of palm sugar about a half teaspoon.

Method:

Shred green Papaya and Carrot.

Cut tomatoes up roughly in smallish pieces or cherry tomatoes in half.

Put the chilli, sugar and little fish sauce in pestle and mortar and pound away.

Add papaya, carrots, tomatoes and dried shrimps ( a bit at a time) and keep pounding.

Add lime juice and the lime cheeks, peel ..all of it….. a little more pounding, stir and serve.

Tip 1: TASTE, Taste and taste again because it is about balancing those hot, salty, sweet, sour tastes of Thai Food and your personal taste.

I find that in papaya salad the heat of the chilli is more pronounced so if you only like a little heat start with half a chilli or 1….and TASTE……lime juice and fish sauce the same… taste……..Thai food is all about balancing of the sweet, sour, spicy, salty flavours so once again TASTE as it’s very personal and individual…

I love fish sauce so I am probably..well… nought probable about it… I am….bit free and easy with it…..but that’s my taste and maybe not yours ……I am now becoming in danger of overusing a word…but TASTE…….

Tip 2: If you cannot get Green Papaya where you live then you can use shredded Cucumber or Swede as a substitute. Both are good and particularly with the swede unless you are a connoisseur of Papaya Salad then it would be hard to call.

Another variation on the Papaya is substituting shredded  Green Bananas ..I have not seen it made everywhere… it seems to be more regional but it was good, very good.

I hope you enjoy my little recipes they are not all precisely measured but just how we do it here ….whatever we have goes in the pot or pestle i.e the addition of crab ( in its shell) and yes you do get mucky fingers because again it’s eating with what you were born with.

Som Tam with Phla

Oh, and you serve Papaya Salad with Khao Neow (sticky rice), Chicken or fish..fresh veggies of your choice….

Whatever you fancy and this is one of my favorites and so many variations..but I have found me a little man who makes it just the way I like it…. Sometimes I just want to eat and the beauty of Thai street food is it is just like it has come from your own kitchen…. How fresh does that  Papaya look? Freshly shredded…

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So when I am on my morning walk …I tell my favourite papaya man I will be 30 mins or however long I think I may be..pick up my fresh coconut juice and then my Som Tam and maybe some freshly cooked chicken on the way back home …

I am so blessed that I have such lovely food on my doorstep.

I hope you enjoyed this post if you did please share or reblog as I am sure at least one of your friends would also love the recipe for an authentic Papaya salad and sharing is caring…

It is simple food at it’s best…

Until next time stay safe, have fun AND laugh a lot as laughter is the best medicine and IT’S FREE so please also do me a favour..ASK a question because as you know….I love it when I hear someone question something, please don’t be a follower be a questioner and ask!

And don’t forget if you haven’t already read it…Please look at my new weekly collaboration with Sally from Smogasbord.Health…Healthy recipes made from scratch ( from moi) and great health information on the ingredients from Sally  and how they benefit you and your families health and well being…All in one post…How good is that????

Please click here    It is fun and informative…HAVE A LOVELY WEEKEND!

 

 

 

 

 

Tomorrow is always fresh, with no mistakes in it yet!

 

Oh yes…guess what I have found ???? Recipes for Home Made: Kahlua, Bailey’s and Grenadine and I’m sure if I really looked I could find many more…… ohhhhhh excited or what…yay……

If you can’t find me in the kitchen over the next few days I am probably under the kitchen table…… a girl has got to taste…and my mantra is taste, taste and taste…….what can I say?????…..Merrrrrrrryyyy Christmassssss  x

Bugs or what..kept finding what looked like sugar and thinking someone had been careless..mmmm…..but last couple of days a lot more and my son said mmmmm looks like eggs or something ….having visions of lots of spiders running around…so have had all the cupboards out today in the kitchen and what wasn’t in a sealed container …now is……thrown out a few bits as well…lovely tidy cupboards…my dough dolly which my daughter bought me a few years ago and had not been put up cos couldn’t put anything up in last house…. came to light but she was very soft…think humidity had got through the glaze and so had to throw her away…..sad… but I found some Xmas crackers …bonus….so  even though we live in a tropical climate and lots of my friends envy me…there are down sides it seems to be more humid where I live now than my other house…..but…hey ho….small price to pay, well that and the fact there is no snow!……Ha, Ha…bet you thought I had got over that one……

Brilliant sunshine today again……86 degrees with humidity at  62…..

Do you want the recipe for Bailey’s( Irish Cream)?

Ingredients:

  • 10 oz Irish Whiskey
  • 1/2 pt whipping cream
  • 1 can condensed milk.
  • 3 eggs.
  • 1 and 1/2 tbsp Chocolate syrup.
  • 1/2 tsp each of, Vanilla Extract, Coconut Extract and Chocolate Extract.

Home made Baileys

Blend all ingredients together and refrigerate.

Serve cold and or over Ice.

Now isn’t that easy? and …you can get about 4 batches from one bottle of  Irish Whiskey so by my reckoning that’s a real saving and lots of Baileys…yay……

Just heard the news and the siege in Sidney is over…….and at what cost…..my heart goes out to all those affected by this………..dove-41260_1280

and I am sure I will not be the only one sincerely hoping and praying for peace in the world this Christmas and into the following years…I am not a political person..but please if everyone did or showed a little more kindness to their fellow-men who maybe weren’t so fortunate would the world not be a better place for us and our children to live in?…sorry guys I just had to x

What No Snow! But I have a snowman…..SAM_6240…..he has been around the world with me..bought him in Kentucky and they wouldn’t let him through( when all the liquid scare was on) luckily my cousin was still there and the very kind man run him over to her..he then was posted to the Uk..survived a couple of moves and now is in Sunny  Thailand so a jet-setting snowman…..But my little bit of Xmas cheer…..

Thai Pork and Basil ( Horapa Moo)……..recipe as promised.

Ingredients:

For 1 serving.

  • 100gm pork loin.
  • 2/3 birds eye chillies. cut in small slices.
  • 2/3 cloves garlic finely sliced.
  • 2 long beans( snake beans) chopped in small pieces.
  • 2 stems Thai Basil.
  • 1 tbsp Oyster Sauce.
  • Shake or 2 of Maggi ( Thai seasoning sauce)
  • 1/2 tsp black soy.

Let’s Cook!

Put tiny bit oil in small frying pan.

Add Oyster Sauce, Maggi sauce and Black Soy stir to combine.

Add chillies and garlic and cook for  1 minute add finely sliced pork loin-stirring until cooked 2 mins. Add Green Beans and Thai Basil cook for further 2 mins.SAM_6228

Tip:

Put on Rice first.

Slice meat and cut up vegetables.

Tip: If you can’t get snake beans then french beans will l do. I also sometimes add other vegs i.e asparagus, broccoli, cauliflower or sugar snap peas cut small. Whatever I fancy at the time or have in the fridge.

It’s quick and easy to cook..if you work then you could cut up ingredients and put in the fridge and just as long as it takes to cook your rice you will have dinner…easy peasy… and taste until you get it right for you.

I also buy a piece pork loin cut it into portion sizes and bag and freeze and then just take out as I require ..it thaws quick. If you want  to increase portion for 2 or 3 just double or triple meat, bit more veg but chillies  for 3 people I would use say 3 chillies unless they were like me and like it hot (Ped) just taste and use common sense on veg added….. some like more, some less very personal.

Sayonara if you hadn’t guessed is Japanese…….

 

Goodbye until next time ….off to have some Pork and Basil….they laugh at me here and just know what my brekkie will be……001……view from my office while I eat my brekkie x

Until next time x

 

 

 

 

It is easier to get older than wiser!

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 no snow……apparently the Uk is going to get some ferocious weather soon and when I see the pics and hear the moans bet I will be glad I have no snow.

The recipe for this week is Squid Salad. ( Yam pra muek ) which is one of my favourites and also one of the first Thai dishes I ever tried or made.

Ingredients: 

  • 400 gm(14oz) baby squid.
  • 5 Spring Onion.(sliced)
  • 5 sm shallots.( thinly sliced)
  • 20 cherry tomatoes. ( halved)
  • half sm cucumber sliced and quartered.
  • Coriander big bunch or again to taste…I like lots…(chop)
  • Mint. ( optional)
  • 3 birds Eye Chillies chopped( seeds optional)
  • 2 tbsp Fish Sauce.
  • Half lime juice.
  • Palm Sugar ( up to 2 tbsp ) again optional I don’t use but depends on personal preference.

Let’s Cook!

Clean Squid.Getting all membrane off and remember to pull out the plastic quill.

Cut head/parrots beak of tentacles( best bit)

Slice into 3/4 to inch slices.

Combine all ingredients.

Heat a small amount of water in a pan and add squid cook until opaque less than a minute, Drain on kitchen paper and combine with other ingredients.

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Again taste and check seasoning. You cannot taste too much.

I just love Thai food one because of the taste and also because of the ease of preparation. It takes longer to chop ingredients than to cook the dish the majority of the time.  And as long as you remember to taste, taste and adjust seasoning to your personal taste and as you know by now I love chillies, fish sauce, coriander and mint in abundance . Enjoy!

Oh and serve with  Sticky/ Steamed Rice or noodles.

Yesterday was  our Craft Groups Xmas Lunch at a local Thai  Restaurant, I had one of my favorites…Massaman Gai and Keow Suey ( Steamed Rice ). Oh…and I think a copious amount of vino…..Massaman is quite a mild Thai   Curry with potatoes ( Man Farang) and what I always have if I am not sure about the other food on the menu…… somehow most restaurants get Massaman right……ha ha…..

The New Year sees me giving a demo on  how I make my jewelery..not sure about this as it comes from within…how do you demonstrate that?……. I just take my materials, cotton , string, beads in my chosen colours and twist and knot as I go …all very individual but no pattern and no two alike so think I will just take my box of goodies , choose my colours and away we go..wish me luck….. If you fancy looking at my creations I have a FB page….Taylor Originals……Don’t quite know why I did that as I don’t sell them just make them for gifts…..just a means of showing my friends and family what I get up to as I am so far away from them.

Very excited as some friends are over from the Uk….meeting them Monday and so looking forward to it……..

Tchau…..anyone guess correct? it’s goodbye in Germanic.

Not long now folks 13 days…don’t know about you but I still have lots of shopping to do……So if you have to brave the hoards of shoppers this weekend….Good Luck…..Or are you an arm chair shopper?……I’m a bit of both…..Have a great weekend all of you and Happy  Shopping, Cooking or Partying.

Until next time.

Joigin.