Tag Archives: Fish sauce

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.

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…

View original post 545 more words

Advertisements

Carol’s Fried Fish with Peppercorns in Black Bean Sauce

I love this dish especially as it is freezing cold here…..Cardigan time….I just want to ask….I can’t remember WHO published a recipe for Pickled Watermelon rinds????? I made it and my Thai family LOVED IT.! Please own up I want to thank you 🙂

The Recipe Hunter

Fried Fish with Peppercorns in Black Bean SauceIt was another freezing cold morning and I fancied something warming for brunch (the men had porridge) and then wished they had had this…haha…

View original post 211 more words

Smorgasbord Christmas posts from Your Archive – Pomelo Salad by Carol Taylor

One of my favourite Thai salads from my archives showcased by Sally and although a salad it could be a welcome addition to a Christmas buffet of rich foods as Sally has said…

Smorgasbord - Variety is the spice of life

This is from the archives of Carol Taylor. Although not official a Christmas post, as we approach the richness of the food in the run up to the holidays you might think about adding in a few dishes that are light and fresh.

 The best way to pay for a lovely moment is to enjoy it!  Carol Taylor

Pomelo Salad

Pomelo Salad or as it is known here Yum Som O is a wonderful light refreshing salad made with Thai Grapefruit( Pink Grapefruit) can be substituted and there is very little difference in flavour.

Ingredients:

  • 2 Pink Grapefruit or 1 Pomelo.
  • 12-16 peeled shrimps.
  • Sm.cucumber diced.
  • 1/4 cup finely sliced shallots.
  • 1/4 cup fresh Thai Basil or Mint.
  • 1/4 cup Fresh coriander.
  • 1/4 cup unsalted peanuts/cashews.
  • 2 tbsp shredded coconut.
  • 1 Red Chilli finely sliced.

Dressing:

  • Half to 1 lime.
  • 3 tbsp Fish Sauce.
  • 1-2 tbsp palm sugar.

View original post 749 more words

Fish Friday!……Beautiful Thai Steamed Mussels.

It’s # Fish Friday# what else could be nicer than a lovely steaming bowl of fresh mussels?

 

Which we had yesterday evening even though it wasn’t Friday but why not? They were calling my name when I went shopping and I couldn’t resist and once you have bought them they just have to be cooked.

The worst job is the debearding and they can tough little buggers to get out but well worth the effort and no one likes to eat the beard do they? It doesn’t look appetising either.

Ingredients:

  • 2lbs fresh mussels scrubbed and debearded.
  • 1tbsp oil
  • 2 shallots sliced
  • 1 cup of chicken broth
  • 3 stalk of lemongrass crushed
  • 3 slices of fresh ginger
  • Zest of half a lime
  • 1 sm chilli sliced
  • A handful of Thai basil.

Let’s Cook!

Heat the oil in a large straight-sided pot and add shallots and cook for 2-3 minutes add the other ingredients except for the mussels and bring to the boil, stirring then lower heat and simmer for 8-10 minutes.

Turn the heat up to medium add mussels and put on the lid cook for 2-3 minutes then stir and cook further 1 minute all the mussels should then be open. Discard any which are not.

Spoon the mussels into individual bowls or one serving bowl and spoon over liquid.

These are lovely served with a spicy chilli dip.

STEAMED MUSSELS WITH CHILLI AND LEMONGRASS

If you want something a little more special then try this instead.

Ingredients:

  • 1 stalk of minced lemon grass
  • 2-3 kaffir lime leaves
  • 1/2 cup chicken stock
  • good 1/4 cup white wine
  • tbsp rice wine vinegar.
  • 2/3 tbsp fish sauce
  • 1/2 chillies sliced
  • 1/2 cup chopped coriander.
  • tbsp finely chopped garlic
  • tbsp brown sugar
  • 2tsp cornstarch dissolved in a little water.

Let’s Cook!

In a large straight-sided pan bring the chicken stock to the boil. Add wine, vinegar, fish sauce, chilli, sugar, lime leaves, garlic and 1/2 cup of chopped coriander when the sauce is gently boiling add the mussels and stir gently, put on the lid.Cook for 2/3 minutes remove lid and stir and cook for further 1 min any mussels which are still closed remove.

Push mussels to one side and add dissolved cornstarch cook 30 seconds and it should have thickened gently stir in mussels.

pot-996977_1920

Now taste and if too salty add lime juice and if not salty enough add more fish sauce.

Sprinkle with Thai basil.

Serve in a large bowl or individual bowls.

I hope you enjoy these mussels as much as we do…Let me know which ones you prefer with or without the wine???

If you want to see more of Thailand and it’s traditions then I now have another blog and can be found over on that blog and would love some company….

ancient-1807518_1920

Orienthailiving

Miss my other Fish Friday posts?

British Fish and Chips

Thai Squid Salad

Seabass with lime, ginger and fennel

Until next time stay safe, have fun and laugh a lot as it is the best medicine and of course its FREE…If you are Lisa then eat more ice cream xx

 

 

 

 

Fish Friday….Thai Squid Salad.

 

Another authentic Thai recipe…

Squid Salad

I used to hate squid with a passion…..the only squid I had ever tasted was those squid rings in batter..fried to death and tasting like a rubber tyre…that is until my son bought his Thai girlfriend home and she introduced me to this amazing salad with the softest squid I have ever tasted. Doesn’t that just look amazing?

Ingredients:

400 gm(14 oz) baby squid.

5 Spring Onions. (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)

1-3 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 it but depends on personal preference.

Let’s Cook!

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

Cut head/parrots beak off leaving the  tentacles( best bit)

Slice squid into 3/4 to inch slices.

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.

Again TASTE and check seasoning. You cannot taste too much. It is just getting those delicious Thai flavours of sweet, sour, spicy and salty just right for you..it took me a while so just keep tasting…

Squid Salad

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!

Serve with Sticky/ Steamed Rice or noodles.

Just in case you missed any of the previous weeks Fish Friday posts they are below:

British Fish and Chips 

Sea Bass with Lime, Ginger and Fennel

Prawns with Asparagus

My new blog link in case you want to pop over and have a look   https://myhealthyretirement.com

ancient-1807518_1920

Thank you for reading I do hope you have enjoyed the recipes and if you try them please let me know what you think…

 

Fish Friday…Prawns with Asparagus.

It’s that time again Fish Friday...I honestly don’t know where the days go they just fly by..when you were kids did you not think that it took so long for Christmas to come round and then, of course, there was Easter but it just seemed like forever until Easter came  now before we know they all seem to merge into one and I can certainly remember last Christmas as if it was yesterday….Is it only me or does time just fly….

Today I am giving you one of my favourite dishes  Asparagus is very plentiful here and one of my favourite stir fries are with prawns, lemongrass and lime leaves.

Very quick and easy to do once you get your ingredients together.

Ingredients:

250 gm asparagus cut in half…asparagus is very thin here but if you are using thicker asparagus then either shave the asparagus or cut into 3-inch pieces.

A small piece of ginger peeled and grated.

1 stalk of lemongrass bashed and very finely chopped.

4 lime leaves very thinly sliced

3-4 tbsp of fish sauce

1 tbsp palm sugar or light muscovado sugar

1 tbsp coconut oil

10 raw king prawns either peeled or leave the tails on.

1 shallot thinly sliced

1-2 Thai birds eye chillies finely sliced

2-3 cloves of garlic finely chopped

4 spring onions cut into 2-inch pieces

Lets Cook!

Mix together the ginger, lemongrass, lime leaves, fish sauce and sugar and put to one side.

Meanwhile, heat the wok on high and when it’s really hot add the oil. Once the oil is shimmering, add in the king prawns and stir-fry for one to two minutes, until the prawns have gone pink with slightly golden edges. Remove with a slotted spoon.

Add the onion to the wok and stir-fry for two minutes. Add the chilli, garlic and spring onion and stir-fry for a further four minutes until the onions have softened. Add the asparagus and stir-fry for a further minute.

Finally, add the prawns, pour over the sauce which was prepared earlier, and cook until the sauce becomes sticky (around three minutes).

Serve immediately with Thai steamed rice and enjoy!

Last weeks post is here just in case you missed it…as it turned out it was a really popular recipe https://blondieaka.wordpress.com/2017/10/06/fish-friday-thai-shrimp-cakes-and-thai-sweet-chilli-sauce-recipe/

I am very happy for you to share these recipes with your family and friends and if you do…. Thank you x

I am now off to the kitchen to cook up another Halloween treat….

Until next time stay safe, have fun and laugh a lot as you know laughter is FREE and one of the best medicines known to man…

Halloween….Thai Pumpkin Soup with prawns or crabmeat.

halloween-2661369_1920

Halloween....Love it or hate it….there are some lovely recipes around and if you live in colder climes just what the doctor ordered to keep away those winter chills.

This recipe is an authentic Thai recipe … Pumpkins and squash grow very well here and are found on every market stall and on every street food stall and so much is done with this versatile  vegetable  lots of lovely Thai desserts and soups…but I digress this lovely soup would look equally at home in your hollowed out Halloween pumpkin shell  and add a bit of Thai spice to your table. If you have little pumpkins then it would look beautiful served as individual portions.

Ingredients:

  • 400 gm  pumpkin peeled and diced into 2 cm cubes
  • 1 tsp white peppercorn
  • 2 coriander roots
  • 2 stalks of lemongrass  very finely sliced
  • 3 small shallots diced
  • 1 tsp fermented shrimp paste…You will be able to purchase this from most Asian stores or online.
  • 300 ml of prawn stock….I always keep my prawn heads and bits in the freezer until I have enough to make some stock.
  • 700 ml coconut cream
  • 1 tbsp freshly squeezed lime juice
  • 2 tbsp roasted chilli paste
  • 2 tbsp fish sauce
  • 1 tsp coconut sugar
  • 16 prawns /shrimp, peeled and deveined or crab meat
  • A handful of fresh Thai basil leaves save some for garnish
  • 2 tbsp coconut oil to stir-fry

Let’s Cook!

Firstly pound the peppercorns and the coriander root into a smooth paste. Then in a large saucepan, over a medium heat stir-fry the peppercorn/coriander root paste, pumpkin, lemongrass, onions and shrimp paste, stirring all the time for about 3 minutes until all those lovely Thai flavours are released.

Reduce the heat to very low, cover the pan with a lid and cook very gently for about 20 minutes until pumpkin is soft, stirring occasionally.

Next, transfer the mixture to a food processor and blend with the shrimp stock until smooth. Pour back into a saucepan and add the coconut cream and bring to a slow gentle boil.

Add your seasonings, lime, fish sauce, sugar, chilli paste and stir to combine, add your prawns/ crabmeat and cook for 1-2 minutes…Now taste and adjust seasoning if required.

Remove from the heat and pour into serving bowl or bowls. Stir in the basil leaves and garnish with extra leaves.

pumpkin-soup-1804351_1920

The true Thai way is to also garnish with spring onions or garlic stems, some fried crispy garlic or chicken skin and it always looks so vibrant and you just want to dive in and drown in the lovely flavours.

Enjoy!

My previous Halloween post in case you missed them…

https://blondieaka.wordpress.com/2017/10/07/halloween-recipes-will-you-dare-to-try/

https://blondieaka.wordpress.com/2017/10/09/halloween-cocktails/  

 

Keep watching as I will have more Halloween recipes for you….until then stay safe, laugh a lot as and you know what I am going to say….Laughter is the best medicine and it is FREE…

IHappy for you to share this post if you loved it…