Tag Archives: Coconut milk

Matcha Tea

Good Morning from sunny Thailand…

I am just going out for my morning walk and to the market, it is Thai Green Curry tonight… The recipe which can be found alongside some marvellous health benefits of the beautiful aubergine on Sally’s and Carol’s ( Moi) weekly post.

I am also 5 posts into my new self-hosting venture and am busy doing a little PDF booklet of my favourite Thai recipes as a thank you for signing up to Mailchimp..so watch this space…

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In the meantime, it would lovely in the event there is no re-blog or press this button for self-hosted sites if you could pop over and say hello… I miss you guys when I am over there…No-one to speak to….

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Orienthailiving

Now I need to get a wiggle on and take my morning constitutional walkie….

Until next time…stay safe, laugh a lot and as you know it is Free medicine and proven to be good for you x

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Fish Friday…Thai shrimp cakes and Thai sweet chilli sauce recipe.

It’s Friday and as a child, we always had fish on Fridays and I know that many people in the UK still follow that tradition of fish on Fridays  …

Which made me think and  I am going to give you a fish dish on a Friday it was always battered fish and chips for us but there are so many lovely recipes using fish that I am sure I can find many varied fish dishes for you and if you have a favourite one that maybe you have eaten somewhere and don’t have a recipe..just a name or the fish and what it was cooked with then let me find that recipe for you…

Now that could be a challenge could it not???

These little fish cakes are called prawn or shrimp cakes and vary somewhat but very popular in Thailand. They are generally eaten as a starter or as part of a meal which would consist of other dishes maybe a curry, some stir-fried morning glory or mixed vegetables, maybe a whole steamed fish with herbs or crispy garlic some som tam( Papaya Salad) and always a sweet chilli dip and  sometimes as well a blow your head of chilli dip… Not all Thais like hot food as one would assume…

Let’s Cook!

Thai Shrimp Cakes.

Thai Prawn Cakes (2)

This makes about 20 small cakes/patties or 10 larger ones.

Ingredients:

  • 400gm of fresh prawns deveined/peeled and finely chopped.
  • 100gm chicken meat( we used half a breast) finely chopped.
  • 6/8 very finely sliced lime leaves.
  • 2/3 tsp red curry paste.
  • 2 tsp fish sauce.
  • A tiny splash of coconut milk.
  • 50 gm homemade breadcrumbs or you can crumble panko breadcrumbs.
  • Coconut oil or oil of your choice to fry the cakes.

Mix all these ingredients together with your hands..yes it’s sticky and messy but how we do it…no mods cons here in a basic Thai house.

But of course, if you want to use your food processor then that’s fine, to be honest, I don’t  get mine out if I am just making this amount…hands are easier to wash than all the food processor bits.

But if you have a food processor and want to do it that way then put all the ingredients in and blitz away until smooth.

Finally, form into cakes /patties then heat some oil in a pan and cook turning until browned both sides. Cook in batches.

Drain on some kitchen paper.

Serve as a snack or with your meal with sweet chilli sauce or with a spicy Thai dip although most restaurants here send them out with a sweet chilli dip.

Thai Sweet Chilli Sauce:

Thai sweet chilli sauce

This recipe makes about half cup of sauce which is ideal for me because if I buy a bottle I end up throwing it away either because I have had it in the fridge or cupboard so long or I have read the label.

Ingredients:

  • 1/2 cup of rice wine vinegar
  • 1/2 cup white sugar plus 2 tbsp.
  • 1/4 cup water
  • 3 tbsp fish sauce
  • 2 tbsp sherry if you don’t have sherry then this article gives you replacements for sherry in cooking
  • 2 cloves of garlic grated/ minced or very finely chopped
  • 1/2 -1 tbsp dried chilli crushed ( 1 tbsp is hot) or chilli pepper flakes.
  • 1 plus 1/2 tbsp cornstarch or arrowroot dissolved in 3-4 tbsp water.
  • Optional.. Sometimes I julienne a small piece of carrot or red pepper and add to the mixture during the reduction period of cooking.

Put all the ingredients into a saucepan except for the cornflour mix. Stir to combine and bring to a rolling boil. Reduce the heat to a slow rolling boil and cook for 10 minutes or until the mixture had reduced by half. Lower the heat and add the cornflour mix, stirring until the sauce has thickened. Taste and adjust the seasoning more sugar if not sweet enough for you and if not hot enough then more chilli.

This is so quick and easy to make and far superior to shop bought sauces and without the preservatives.

Enjoy!

N.B. 

MANY RECIPES for Thai prawn/shrimp cakes do not use chicken as well, we do as it adds a bit of firmness to the cakes and the splash of coconut milk is our variation as well.

Until next Friday when I will have another fish dish for you stay safe, have a lovely weekend and laugh a lot as laughter is the best medicine you can get and it’s FREE.

If you have missed any of my recipes which I have done in a collaboration with Sally from Smorgasbord Health 2017 then here is the link https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/ these are published every Wednesday and full of health benefits from Sally and recipes from our chosen theme by moi (Carol)

 

 

Salted Dark Chocolate Fudge (dairy free!)

Well those who know me well 🙂 …it says Fudge in the title and it has coconut milk and proper salt so it must be good as a treat…so go on you know you want to 🙂

The recipe states powdered sugar which in the UK is Icing Sugar for those of you who  were wondering 🙂 I had to double check with my friend Mr Google 🙂

Adventures of a Food allergy dad

Stop whatever you are doing and make this now. Because fudge.

Salted Dark Chocolate Fudge (small)

It’s no secret that I love food.  And it’s not just the eating of food that I like; I love that food can bring people together, can represent and define cultures, and can soothe and comfort.  Typically I prefer savory foods.  I will choose bacon with biscuits and gravy over pancakes every single time.  Night time snack?  Popcorn.  Usually buttered and seasoned with some weird concoction I made up on a whim.  But there is no question: I LOVE FUDGE.

I’m pretty sure there is no point in the day that I would say, “No thanks, fudge just doesn’t sound good right now.”  However, I don’t like making fudge.  True fudge (like the kind you get on Mackinac Island, MI… mmm…….) is a finicky beast, and I don’t have a steady enough hand to do it well. So many…

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Healthy Eating……Turmeric Drinks

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I think most of us have heard of Turmeric by now. It is most commonly used in Asian food and comes from the root of the Turmeric plant. Used in curries it has a warm, bitter taste and has many culinary uses apart from just flavouring or colouring curry powders. I use it when I make mustard which is where mustard gets its yellow colour from also butter and cheeses. I also use the Turmeric leaf when I make the Indonesian dish of Beef Rendang. The root is widely used around the world to make medicines.

Turmeric

This is my little home grown Turmeric plant grown very easily from a piece of Tumeric I bought from the market. I just broke a piece of the rhizome and planted it.

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When buying spices it is always best to buy organic or buy your spices locally if you know who the farmer is and you can verify his farming methods to yourself.

Turmeric is taken by many people now as a medicine or as a preventive health wise. Turmeric is difficult for the human body to absorb so needs to be taken with black pepper as it has been proven to help the absorption. It is the piperine in black pepper which aids this.

The value of taking turmeric seems to be a valid one and yet many people are still not really aware of what a powerful substance it is.

To find out more about Turmeric and its benefits then this post from Sally on Smorgasbord Health 2017  will tell you everything you need to know.

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Golden Milk:

Golden Milk is drunk by many people now and is one way of absorbing the Turmeric.

Golden Milk is a combination of turmeric, coconut milk and or oil please click below for the recipe.

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Photo by Osha Key on Unsplash

http://healthimpactnews.com/2015/golden-milk-recipe-with-turmeric-and-virgin-coconut-oil/  

Turmeric Bombs:

These can be made in bulk, stored in your freezer so handy when you are busy ..You can just pop one in your hot cuppa.

Ingredients:

1/3 Cup of turmeric

3 tbsp of coconut oil

Good pinch of freshly ground black pepper

1 tbsp quercetin

What is Quercetin? A plant-based pigment which helps to improve the absorption of turmeric in the body. A type of flavonoid anti oxidant that is found in plant foods.

To make the Turmeric bombs.

Mix all ingredients together and put in a clean squeezy bottle. Squirt blobs on to greaseproof paper and put in the freezer. Once frozen transfer to a sealed lidded box and use as required.

Just drop one in your early morning cuppa and that’s your dose of Turmeric how easy is that?

Finally, we have TURMERIC TEA.

Most digestive problems can be treated with the following tea.

1 tsp ginger-garlic paste ( made with one-inch piece of peeled ginger and 8 cloves of garlic. This paste can be refrigerated for one month.

1 heaped tsp of turmeric powder

5/ 6 black pepper corns crushed

A handful of fresh or dried curry leaves (stem can also be used)

1 heaped tsp holy-basil (kaphrao )

1/2 tsp green-tea leaves(optional)

Bring all the above to a rolling boil with 5 cups of water and simmer for 10 mins.

Strain and store in a glass bottle or covered stainless-steel cup( not plastic )

Drink 1/2 cup every hour.

So there you have it 3 ways of getting your Turmeric.

Myself, I prefer the tea but my friend loves the Turmeric bombs…Which one is your favourite please tell me in the comments or do you have a  different recipe?

If you enjoy reading my Healthy eating posts please reblog or share as there are many people who still don’t know just what is available in their cupboards or gardens which could benefit them medicinally and why should food not be thy medicine?

Until next time stay safe, have fun and laugh a lot….Because laughter is one of the best medicines known to man …..If you are on any prescribed medications then please ask your doctor.

Warning: As with all herbs, spices or alternative forms of medicines if you are on prescribed medication from your doctor please check that it is safe to take and as always I stress MODERATION.

I learnt this a few years ago when my father took drink more water literally, he drunk gallons and it affected his Sodium levels which meant a hospital visit and stay. Seriously he went way over the top …..

So I cannot stress it anymore…Moderation is key.

 

 

 

 

 

 

 

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.

 

 

Tropical sunshine in a glass…Take 5

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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.

Todays 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.

Enjoy!

If you missed my previous smoothie recipes then I have put them all in this one post just for you along side a little chatter and trivia about some of the fruits.

Banana and Pineapple smoothie (4)

Banana and Pineapple smoothie.  

I have never made so many smoothies ever as I have done recently but so much fruit…

This mornings smoothie was Banana, Pineapple, Tomato and Raspberries with a touch of fresh Lime juice.

Yes, tomato...I have had tomato in a smoothie from a fruit stall but never used it at home but again I have lots of tomatoes.

So we get lots of nutritional goodies all in the one glass and it’s yummy. Not like one of those yucky coloured juices which claim to be good and you have to literally hold the nose and down it in one and at the same time hope it doesn’t come straight back up…What is the point of that??? We like nice tasting drinks don’t we girls and boys???

Put 2 small bananas, 2 rings of pineapple chopped, half a tomato skinned and I added a handful of frozen raspberries and a squeeze of fresh lime juice. All together in a blender ….blitz and pour into a chilled glass.

Enjoy!

Now for some facts about the very versatile pineapple….Well, first things first…who doesn’t like Pina Colada???? Best served cold on the beach….Delicious!

Thailand is the biggest producer of pineapple and in the wild pineapples can live and fruit for up to 50 years.

The pineapple is not an Apple or a pine but a berry….

Eaten fresh, juiced, cooked …it is lovely in a curry or fried rice or preserved. It is also great for tenderising meat.

Strawberry Raspberry banana smoothie (3)

Strawberry and Raspberry smoothie.

Phew, it is now topping 104F here and rising by the day…Lots of strawberries and bananas…The thing is the bananas we pick by the hand and it is big so I have to think of all ways to use them apart from just freezing them. Strawberries well you can only eat so many and we can’t give them away…

So it’s smoothie time again, strawberries, a banana, a few frozen raspberries and 3 cheeks of lime juice and about half small glass of coconut milk. I like my drinks a bit tart and I don’t do sweet drinks so you may want to cut the lime a little and add some honey to sweeten but the beauty of the smoothies is anything goes you can make to order.

If I want it colder and more frozen then I use frozen bananas.

Now for a little bit more about the Strawberry which is cultivated world wide, most people love a strawberry….Don’t they????

The garden strawberry was first bred in the 1750’s in Brittany, France and believe or not they are not technically berries but accessory fruits!

A member of the rose family they are the only fruit to wear their seeds on the outside. Although the seeds can be propagated they are more commonly reproduced by the runners which are then pegged into the soil.

A piece of trivia: There is a museum in Belgium dedicated to the Strawberry.

 

Papaya,Banana,Lime smoothie

Papaya, Banana and Lime smoothie.

This one has just 4 ingredients.

Half a papaya….  seeds removed.

1 banana

4fl oz of coconut milk

1-1 1/2 limes. I like to taste the lime so I would add one and a half hubby prefers just 1 lime.

But like with anything….and you know what I am going to say…Don’t you??? TASTE.

Blitz the papaya and banana with the coconut milk then add your lime juice, Taste and add more if required.

Pour into a chilled glass and enjoy!

If you want a more frozen smoothie then just freeze the papaya and banana. I always keep bags of frozen fruit for smoothies…I just didn’t want brain freeze today…ha ha.

 

 

Mango smoothie

Mango and Tamarind smoothie.

For 2 servings.

8 oz of ripe mango (frozen). You could use frozen mango pulp as I do when mago is out of season.

2 tbsp honey

2 tsp Tamarind paste

7oz coconut milk …chilled.

Put all the ingredients into your blender and whizz until it is nice and smooth. Spoon into 2 glasses and enjoy!

If it is too sour for you then add more honey or sweetener of your choice but I love the sourness of the Tamarind.

I hope you enjoy these as much as I do…. until next time thank you for reading this post and please leave a comment if you try a smoothie and if you wish to share this post then please do.