I have been drinking coconut water now for two years. There is a lot of fans out there and there are certain medical sites who agree with some of the claims, but rubbish the rest. Here is what I believe after drinking over this extended period. I buy Innocent which is about the best I have found in taste and I buy from Tesco where they often to two for about 25% off.
I find it is usually more expensive in the health food shops and certainly it is not economical to buy the small cartons. I don’t buy the ones that are flavoured or have other additives. As an alternative to fizzy drinks it has less sugar and you can also dilute with water 50/50 so that you can drink it all day if you are out of working in a warmer environment.
Good morning from sunny Thailand…I came across this lovely recipe as I was doing my early morning catch up…I love beetroot, coconut and as you know Chilli…This recipe has it all so a definite one for me to try…I hope you enjoy it also 🙂 Have a lovely day 🙂
Beetroot Thoran – A South Indian Style Beetroot Sabzi / Vegetable
I try & include beetroots in our diet by adding them in our weekly meals. Usually it’s a raita (yoghurt based) or boiled, sliced & stuffed as a sandwich for breakfast or the humble Thoran from Kerala that is most loved at home so much so that there are second helpings demanded. People who hate beetroots – Are you listening??
I find a lot of people dislike this vegetable for many number of reasons but the most important being the earthy flavor & aroma. I feel the problem can be solved by steaming them in the right way (excessive steaming leads to nutrition loss & under steaming makes it tough & difficult to digest). Now there is a growing trend amongst bakers to include beetroots in chocolate based cakes, brownies etc. I haven’t tried it yet but will get there…
Making these pancakes the traditional way is still done in the Thai villages and I am very lucky to be able to witness these traditions which are passed down through the generations. The working of the wooden presses is a sight to behold again these are family heirlooms and passed down. And something which all the family participates in and is learning how to make, the oldest passes on her knowledge and the young ones start at the bottom and learn but if you look at the smiling faces everyone is enjoying it.
If you look closely when the old lady is pounding the flesh from the coconuts the children are working it by jumping up and down at the opposite end it is just like a see-saw and as much fun.
These pancakes are made from the flesh of the older coconuts and mixed with palm sugar, sticky rice which is ground into a flour and sesame seeds.There are many variations on this some are mixed with eggs.
Once the mixture is made it is shaped into pancake shapes with a wooden press. See below.
They are then left to dry for about 3 days and then toasted over the open flames of a Thai BBQ rotated by hand between two wooden fan like paddles to ensure even cooking.
It is fascinating to watch.
I have seen these sold on the roadsides and now know how they are made in the homes. It certainly is a family affair as from the youngest to the oldest they all have a part to play.
I hope you enjoyed this little visit into this Thai families home.
These spicy rice balls are a lovely way to use up any leftover cooked rice and are quite delicious. They are one of the first things I was taught to cook by my daughter in law more years ago than I care to remember. Whenever we have a party or anything they are one of the first things to be eaten, adults and kids alike they love them.
We had these last night and we did have a couple left over….. guess what I have just had with some ginger and chilli, lime juice squeezed over it and wrapped in a white cabbage leaf… all the Thai flavours and textures..so yummy!
500 gms cold cooked rice.
250 gms minced pork.
150 gm coconut flesh. I have a funny little gadget that I bought long ago and I scrape the flesh out of a fresh coconut…
1-3 tbsp red curry paste.
2-3 tbsp fish sauce
1 tsp sugar.
2 eggs beaten.
Mix all ingredients together it will be slightly sticky. With wet hands shape into medium sized balls about 3-4 cm.
Heat oil until hot but not smoking as the outside will cook before the inside and cook rice balls 15-20 minutes until brown and cooked through.
These balls are best eaten with a piece of white cabbage, some diced ginger and chilli put ball or part of it on cabbage and wrap around, squeeze some lime juice over it and eat, it is a crunchy fusion of Thai flavours, so yummy.
If you are a vegetarian then omit the pork and you still have tasty rice balls….In fact, a lot of the balls you buy on the markets do not have Pork. If you don’t use pork then adjust your cooking time.
If you are not sure of the level of spice then form a small ball having used the lower level of paste and fish sauce, fry a tester.Then if you need to ..Add more chilli paste.