Tag Archives: Chillies

Healthy Food which may help to reduce your blood pressure and recipes…

lady holding veggies

This is an updated post from last year which I thought deserved another airing as this is a very important subject and something which affects very many people and also something which we could help control by eating sensibly and the right foods really can make a difference…We only have one body and need to take charge and give it all the help we can… This post contains health information from Sally and recipes from Moi with some additional chat from Moi as those who know me well know that I just love to talk and my fingers are an extension of my mouth… lol… I hope you enjoy this post and take away some positives…

via Healthy foods which may help reduce your blood pressure.


Healthy Eating…How to lose weight and eat the foods you love !


No more ( 2)

Don’t the weeks just fly by? Welcome back to Carol’s boot camp…How is your new eating plan going??? It would lovely to hear from you in comments…

I am really watching what I eat this week as Easter is coming and I love a Hot Cross bun or two…Don’t you??

What is this I hear about the word Easter being taken of the Easter Egg boxes???  Well apparently it is old news and not quite TRUE..the word Easter is on the back of the box and not the front… I am guessing that it won’t be long before it disappears from the back of the box… Maybe I will take a bet on that…

What have I eaten today…Som Tam ( Papaya Salad)and sticky rice for my brunch…my early morning drink was Coconut Juice fresh and lovely.

Papaya Salad Som Tam

Tonight, as my little granddaughter has come to stay, is Thai Beef Salad …A treat as beef is hard to come by here and expensive. Now when you click on this link you will also see a recipe for Bread Pudding which is a luscious English dish… Moderation and enjoy if you make it! No guilt and moderation…

Nam Doc Nua

Thai Beef Salad

Doesn’t it look lovely and fresh? That is why I love Thai Food  …It is quick to make and when I was working I just froze my meat in portions and took it out of the freezer before I went to work..so when I come home I just had to put on the rice and chop the salad ..flash fry the beef and slice thinly and mix it together and add the chillies etc…20 minutes tops and my dinner was ready…

I also owe all of you who were looking forward to some Tofu recipes this week an apology... I was hoping to get some tried and tested recipes that I could make but no… I won’t go into the why’s and wherefores but if anyone would like to do a guest post on Tofu with tried and tested recipes then please Pm or e-mail me… I am so sorry to have let you down…I myself don’t cook with tofu and haven’t ever wanted to but I know many of you do and I was hoping to be able to feature some on here this week and try some for myself but it didn’t happen I am afraid… So sorry 😦

What did you think of the protein drinks did you try them? Which one is your favourite so far?? Mine is the raspberry and beet one which is pictured below isn’t it a lovely colour so pretty  …There will be another one next week so stay tuned…

Raspberry Protein Shake

Next week I will have another protein drink for you… Also, some recipes using Mango as at the moment Mangoes are plentiful and in season here and I have many mangoes some I eat green and raw with a chilli dip and I also make my own Mango chutney for when I have an Indian Curry which I do maybe once every two weeks…I did tell you that this eating plan does not count anything we just apply MODERATION…

No foods are barred just the ones that I choose not to eat…What do you choose not to eat?? Come on…Be truthful…


We are all grown-ups and we know what we are eating and we know what is good and what isn’t and we know why we are overweight … Who are you cheating??? Not me! I won’t tell you not to eat it…I won’t tell you to stop … I won’t tell you anything except what I eat and what works for me and the rest is up to you…No one else… Just You!

Tell me …How is your eating plan going? Do these posts help? Are there any particular recipes you would like me to feature???

Until next week ..Enjoy what you eat…Just remember…No Excuses and moderation…xxxx

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New additional Bloghttp://myhealthyretirement.com/welcome-to-orienthailiving-my-first-post/

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









Fruity Fridays…Pretty Dragon Fruit.

Carol cooks! Dragon Fruit

It would be lovely AND INTERESTING  to hear about what fruit you get where you live. I know a lot of goods are exported around the world and some you can get everywhere….like The Banana but there are some that you don’t see often or know much about so maybe don’t buy them…. my aim? Maybe you will next time …

But before that…..I will tell you a funny story …… Matum fruit which I will be featuring one week……..I tried to eat the pulpy middle..well I broke a tiny bit away and I could see what looked like clear glue and decided to maybe just taste a little on the tip of my tongue..it was definitely gluey so I didn’t eat any more of it and as I had some more of the fruit thought maybe it was overripe…then my daughter-in-law told me you don’t eat that bit… this is what you eat……Ahhhhhh…the lights were now on…lol

My point? Fruity Fridays are to tell you about different fruits so we know how to use it and enjoy IT and what bits we don’t eat…..

Ok…..Today I give you the very pretty exotic looking Dragon Fruit!

Dragon Fruit

Such a pretty coloured fruit and it just looks so exotic, doesn’t it? Also, known as Pitaya fruit or in Thailand(Kaeo Mangkon). Rich in Vitamin C, B1, B2, B3 and the minerals iron, calcium & phosphorus and one fruit is only 60 calories so a good for you fruit.

It is also said to help lower bad cholesterol levels and its high fibre content can also assist with poor digestion and constipation.

Of course, it also makes excellent smoothies, you can sip your smoothie while it works on your hair follicles..yes if you put the juice on your scalp it will keep the hair follicles open so it’s great for tinted hair.

I am really getting into this smoothie making and today I think is one of my favourite smoothies. I am learning to get the right amount and what I do is take the glass I am going to drink it from and fill the glass with my fruit that way I make just enough and if I am making more than one glass then I double up but it eliminates the guesswork.


Today’s smoothie was a mixture of fruit and vegetables.

I used a large chunk of  Pineapple, Watermelon, yellow melon and dragon fruit. A slice of tomato, a slice of beetroot, a piece of carrot and a little ice.

Then into the liquidiser and a blitz for a minute and voila a lovely smoothie.


Troubled with acne and spots then make a paste from a slice of the dragon fruit apply to the affected areas of your face or skin then rinse off with water. Use twice daily for the best results.

The sap of the dragon fruit is also used by making aqueous extracts of its leaves, bark and fruit pulp and is said to aid wound healing and burns.

I then got to thinking about a recipe I came across all these beautiful desserts..brilliant pink Pannacotta’s..but I am not a dessert person as you know unless it’s a high day or holiday…ha ha….. Often served on a mixed fruit platter here or in little tarts…


Then I come across a recipe for Dragon Chicken..…not a dragon fruit in sight but hey ho….it’s in the name…lol


Let’s Cook!

1lb chicken breasts cut into small chunks or pieces of chicken on the bone.

Marinade for chicken:

1 egg white

1/2 tsp pepper

2 tbsp cornstarch/arrowroot

1 tbsp soy sauce

Salt to taste.

Mix all the sauce ingredients together and coat the chicken thoroughly leave to dry for 30 minutes.

Heat some oil 375 degrees and cook chicken in batches until it is crispy.

For the sauce, you need 2 tsp of finely chopped garlic, 1 tsp red pepper flakes, 1 tsp of finely chopped ginger, 3 tbsp tomato ketchup, 1 tbsp of soy sauce and 1/2 tsp of sugar mix all these together. Heat 1 tbsp oil in a small pan and add the mixture when the sauce comes to the boil add the chicken and heat for a further 1-2 minutes.

To serve garnish with chopped spring onions, niblets of sweetcorn/peas and or sliced green chillies.

I, of course, would add more chilli flakes and probably a tsp more ginger…just saying..lol…But as you know my mantra is TASTE and TASTE again… until it is perfect for you…


Carol cooks! Dragon Fruit

I hope you are enjoying these Fruity Fridays if you are please share on your favourite social media it may help someone to eat the right bit of the fruit..unlike me with my Matum Fruit…lol


 Don’t forget on Wednesdays over at Sally’s it’s Hot Cross Buns xxx See you there xx


Some like it hot! We like it hotter!



Courtesy of my friend Mamik this is one hot curry… A post from a while ago but for those of you who missed it..prepare for the morning after eating this…

For this week only a reblog of a favourite an Indonesian Curry and a beautiful Thai Salad..your taste buds will sing and dance…

Next week I will be back at Sally’s with my cookery column and the lovely Sally who will I am sure have plenty of tales to tell us about her birthday celebrations…We missed you Sally xx


via Smorgasbord Blog Magazine – The Food Column by Carol Taylor – For all you Hot Curry Lovers.

Fish Friday…Yellow Tail Fish with Sesame seed crust.


Sesame crusted Yellowtail fish

The Yellow Tail fish or Amber Jack is native to the North East Pacific from Japan to Hawaii. It is also not related to the Yellow tail Tuna.

In Japan, this fish is eaten cooked or raw and known as Hamachi or Buri.

As you know I am firmly in the camp of eating healthily and choose my fish carefully …I steer clear of farmed fish and only eat locally caught straight off the boats or fish which is responsibly sourced. It doesn’t mean however that it is expensive which a lot of people seem to think …You can buy fish responsibly and at good prices by researching your local markets or even buying frozen.

This fish has extra lean, firm white meat and if you want a lighter meal then it is a lovely tasting fish with a mild flavour.

For two servings.

  • 2 x 150 g pieces yellow tail fish or any other firm white fish.
  • Freshly ground black pepper
  • Sea salt to season…..I use pink Himalayan or mineral salt which is farmed close to my home.
  • 1 egg white whisked until it is foamy.
  • 3 tbsp sesame seeds.
  • Oil for frying…I use coconut oil.


For chilli, lime and soy sauce.

  • 60 ml Soy sauce
  • 2 tbsp honey……I use honey from the comb
  • 1 clove garlic, crushed
  • 1 chilli, deseeded and finely sliced..guess who leaves the seeds in? Moi
  • Juice of 1 lime
  • A drizzle of  sesame seed oil
  • Fresh coriander leaves to serve

Let’s Cook!

Preheat the oven to 180 °C.

Season the yellow tail fillets with a little salt and freshly milled black pepper. I cut the fish into steaks…

Dip the seasoned fish into the egg white and coat both sides with sesame seeds.

Heat a little coconut oil( or oil of your choice) in a frying pan and sear the fish for about a minute on each side or until the sesame seeds are golden brown. Remove the fish and place in a roasting pan.

Cook in the oven for about 10 minutes or until the fish is just cooked through.

Meanwhile, make the soy sauce reduction. Place the soy sauce, honey, garlic, chilli, lime juice and sesame oil in a small saucepan and bring to the boil.

Cook for about 2–3 minutes or until the sauce has reduced slightly and has thickened so it coats the back of your spoon.

Remove the garlic clove and set to one side…

Once the fish is cooked, remove it from the oven and serve immediately, drizzled with a little soy sauce reduction.

Sesame crusted Yellowtail fish

Served with jasmine rice, steamed pak choy and fresh lime wedges.


If you liked this recipe then please share or reblog on your favourite social media 🙂

This is going to be my last fish Friday post and I will be doing Fruity Fridays the main reason is that I am working on my Cook Book…

As my repertoire of recipes is vast and no one wants war and peace..do they? Also, I have bought big thick cookbooks in the past with many chapters and in all honesty have probably never read the whole book or tried all the recipes not even probably 10% so I decided that I would split them into groups my first one being my favourite fish dishes from around the world…So if fish is your choice then you can pick your cuisine and will have lots of yummy fish recipes all tried and tested by my family and friends all in one place … I find that much better… what do you think?

Please let me know in the comments x


Thank you for reading this post and I hope you enjoy the dish x


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.


  • 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)

Just in case I didn’t tell you…I now have a 2nd blog called Orienthailiving which is more about Thailand and my travels it would be lovely to see you over there and if you sign up to my newsletter you get a free pdf on how to make your own authentic Thai curry pastes.




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.


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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