Tag Archives: Thai food

Down on The farm… Thai Potatoes…

Thai potatoes which in Thai are called Man sam Palang but are also known as Cassava, Yuca or Tapioca root. It is widely grown throughout the east and north-east Thailand as cattle food  and also for starch and Tapioca flour.


It is a very drought resistant vegetable and there are two main sorts sweet or bitter with a hard brown outer shell and yellow or white flesh. It is the bitter one which contains more of the chemical bound cyanide.

The smaller sweet rooted varieties which are used for desserts here in Thailand like the famous Khanom man sampalang where cooking is deemed to be enough to break down the cyanide.

There are a lot of warnings about eating raw roots and how they should be prepared carefully before eating as it can cause death.

Modern thinking is that it is not as dangerous as it was originally thought to be  however it is always wise to err on the side of caution.

This root should NOT be eaten raw.

Cooking is said to cause the cells to break down and the cyanide to be broken down which renders it safe to eat.

Thailand is the worlds largest importer of dried Cassava.

Down here on the farm it is grown for animal feed and to make flour. The potato is harvested when it is around 3-4months and the roots 30-45cm, harvested by hand although now some farmers use mechanical means generally the lower part of the stem is raised and the roots pulled from the ground.

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It is then cut into approx 15cm pieces and sun-dried for 2 days. As cattle feed it is high  in proteins and contains tannins and is  valued as  a good source of roughage for cattle food.

The cassava root which is going to be used for next seasons crop is soaked and treated for termites before planting prior to the next wet season.

The remainder of the outer shell from which the flesh is extracted is sometimes used for wood or just burnt as it has no further use. The picture below is the empty root with the flesh extracted.


Other uses for the root  are:

To make starch for clothing.

To make tapioca, the tapioca beads are balls of Cassava. When fermented it is called garri.

Crackers for frying as in a previous post can be made from Tapioca flour. Thai pancakes

It is used in the making of MSG ..Monosodium glutamate.

Boiled as a vegetable it is similar to British potatoes.

Now for a recipe:

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Khanom  man sampalang is cross between a cake and a dessert and is very popular here in Thailand. It is thick, hearty, smooth and sticky. A steamed tapioca cake.

You will need:

2   cups of grated Cassava

6 tbsp of tapioca flour

1 tbsp of mung bean starch

1/2 cup of sugar

1/2 cup of coconut milk

1 cup of shredded coconut.

Food colouring

Let’s Cook!


Put all ingredients except salt and shredded coconut in a bowl. Mix well for 5 minutes get your hands in there and work it until the sugar has dissolved.

Add the colour and mix well to combine. Add 1/2 cup of the shredded coconut and salt and mix together. Set to one side.

Put small cups into a steamer and pour some mixture into each cup. Steam for 15 minutes then either stir in the remainder of the shredded coconut or spread over the top of the cake. before serving. If you spread over the top then it is lovely toasted before spreading over the top of the cake.


It was also time to plant some more banana trees as the land has been built up and there are lots of bananas for frying and making Somtam..A thai salad where banana is used instead of green papaya. These ones are for eating and the trees don’t grow as tall as the other banana trees the bananas are lovely eating ones and a nice sized banana.The rice has just been planted also and it is fingers crossed that this last down pour didn’t wash all the rice away…Time will tell.

I hope that you enjoyed this trip down on the farm. Some more posts on life in rural Thailand can be found on  my Niume posts.

I do hope that you enjoy my tales of life on the farm. This weeks post was going to be about our new baby turkeys which we went to collect on Saturday . Unfortunately there was very high winds and very heavy torrentail rains during this last week and the chicks got too cold and died. I was so sad as we were looking forward to getting them and settling them in their new home. The plus side was we got to see the baby calves one which had only just been born which will be our next acquisition. He was so very cute and beautiful.

Down on the farm..Star Apple

Down on the farm Snake Gourd Raita

Down on the farm our 1st Passion Fruit

Until next time stay safe and laugh a lot …













Chicken Liver Red Curry with Green Beans.

This lovely  spicy chicken liver dish is very easy and quick to make…..In Thai it translates to  Pad Ped Kuang Nai Gai Tua Fuk Yaao


try saying that after a few vino’s.

This dish is a family favorite..even hubby eats it and he doesn’t really do spicy but I think his love of liver takes over 🙂


350 gm Chicken Livers

4 or 5 long green beans.

Tsp Red curry paste….. depending on red curry paste you use you may need to add more…I use a locally made one which blows your head off …so only use a tsp and it is still hot!

1-2 tbsp Fish Sauce.

6/8 Lime leaves very finely sliced.

4 tbsp Coconut Milk.

Small amount of coconut oil.

N.B You can use oil of your choice I just always cook with Coconut oil.

Serve with steamed rice.


Clean and cut up chicken livers..I do bite size pieces.

Cut up long beans into half-inch long pieces.

Finely shred lime leaves…..I roll them and shred.

Heat Pan over fairly high heat, add a small amount of oil, add chilli paste and 1 tbsp Fish sauce stir until paste is liquid, add finely sliced lime leaves and chicken livers , stir  until just cooked.

Add green beans and coconut milk and cook gently for 2/3 mins.

Taste and add more fish sauce if required…I generally add about another half tbsp.

It is now ready to serve..this is quite a dry dish so can be served with a small bowl of miso soup with chopped spring onions if liked.

My Luffa plant is still growing like mad…..


I hope you enjoy the Spicy Liver my photo is not the best..steam got on my lens but it is a lovely dish……Thank you for reading this stay safe, laugh a lot and be happy!

26 Week Photo Challenge “L”

It’s that time again….I love this challenge so many memories revived as I trawl through my photos…..the lovely Lori has some great ones this week Click Here to view.

My favorite beach ” Layan Beach“, Phuket


Lemon Grass Salad(Yum Takrai) …..one of my favorite Thai dishes.


The recipe can be found here https://blondieaka.wordpress.com/2016/02/23/thai-lemon-grass-saladyum-takrai/

Not only do you get photos here you get recipes!

And not forgetting ” Laughter”

By now you may all be fed up with these photo but they are two of my all time favorites and just epitomizes what childhood should be about….and there are so many children for whom it is not and that’s soooooo sad.

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I hope you enjoyed my journey through my picture albums and like how I depicted ” L”

Take care, stay safe and ” Laugh” a lot 🙂




Tom Yum Soup with Prawns( Tom Yum Goong)

This is one of my favorite Thai soups and the first time I have made it. 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 chilies
  • 5 cloves of garlic
  • 500gm Prawns
  • 300 grams of oyster mushrooms
  • 2 medium tomatoes cut into quarters.
  • 2 white onions (medium-sized) cut into large chunks.
  • 1 and half teaspoons of sugar
  • 7 – 10 tablespoons of fish sauce (depending on your taste)
  • Juice of 5 -8 limes.
  • Handful of cilantro .

N.B Next time I will use shallots instead of white onions  and I recommend using lowest amount of limes and fish sauce and Taste! Adjust if necessary as everyone’s taste varies.



  1. First thing to do is put about 2 litres of water in a large pot to boil.
  2. 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.
  3. 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 flavors. Then just slice it diagonally into 1 inch strips or so.
  4. Take about 1 thumb sized chunk of the root part of galangal, and chop it into slices.
  5. Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavor.
  6. Peel about 5 cloves of garlic.
  7. I used about 10 Thai bird chilies 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.
  8. Throw the lemongrass, galangal, kaffir lime leaves, garlic and chillies into the water.SAM_7862
  9. You can put the lid on just so it starts to boil which releases the herb flavours quicker.
  10. Now prepare your prawns I remove everything  except for the tail…..others put in whole prawns…personal preference.
  11. Boil your soup with all the herbs in it for about 10 minutes.
  12. Then add your mushrooms, which you should pre rinse beforehand.
  13. Cook for 4-5 minutes.
  14. Add tomatoes and onions.SAM_7863
  15. Cook for further  6-8 minutes.
  16. Now add prepared prawns and cook for 2-3 mins( 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.SAM_7864
  17. 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.


I hope you enjoy this soup as much as we do and remember add the smallest amount of fish sauce and lime juice and taste and build , taste and build until you get the right level of salty and sour for you 🙂

Until next time stay safe, have fun and laugh a lot 🙂

26 Week Photo Challenge: “G”

It’s that time of the week again and check out Lori’s “G” they are great pics. https://lumar1298.wordpress.com/2016/05/01/26-weeks-letter-challenge-g/comment-page-1/#comment-7854

Now it’s my turn..well my numero 1 has to be:

One of my favorites Thai ” Green Curry

If the pictures have tickled your taste buds then you can find the recipe here https://blondieaka.wordpress.com/2015/08/29/i-wont-be-impressed-with-technology-until-i-can-download-food/

Now let me see what else can I think of…… ” Grandad” teaching our grandson how to hold and shoot a gun at a local rifle range.

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Next it be “Green ” and lots of it can be found  in my “Garden”. Can you see my lovely Curry Plant which I have natured from a very small seedling?

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Now let’s think ??????? my final one for this week is……. ” Gate ” and the bottom picture is young Saangchai when he was a lot smaller deciding wether or not he could squeeze underneath the gate……he couldn’t but soon found out that it took a lot more than our gates to keep young Houdini in…..Ha Ha

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Well that’s it until next week when it’s ” H ” mmmmmm easy peasy…..so stay safe, have fun and laugh a lot..until next time…love you all 🙂

Quiet the mind and the soul will speak.

Very true, just sitting quietly and freeing your thoughts is remarkably calming. I need calm, having retired, I feel the need for calm and also solitude at times ..not because I am angry, or mad at someone but just because I value time and now I have time to do that…it energises me and gets my thoughts flowing.

Living in Thailand has taught me to meditate and there is no lovelier place to do so….it may be at the beach under the shade of a palm tree,or in my quiet space at home just like Colleen of Silver Threading  click here on her mindful Mondays posts .

In fact meditation is part of daily life here. Most homes and places of business feature a ” Spirit House” just outside the building. In fact if you have a new business Thai’s always get it blessed by monks before it opens and that includes large corporate companies  like Tesco Lotus, Makro they all have an opening ceremony around the Spirit House. A new house or car is always blessed by monks for good luck.


This picture is typical of a Thai House being blessed. The monks come and food is provided for them, they sit and eat with family and bless the house… this is generally done before any furniture is bought into the house.

My garden also has a spirit house which was here when we moved in..I would have loved to touch the paint up but was advised that I should leave it as it was.


Now back to the diet, while trying to be mindful of what I eat I am discovering that vegetables are one of the ways to go and being aware. I have thought for a while that grain fed beef was good for you however I am changing my views and in these days of Gm foods etc Grain fed doesn’t hold such an attraction for me. It seems like quick way to fatten the calf so to speak whereas grass  fed obviously take longer to mature without additives so that’s the route I am taking. Seriously looking at where my food is made and raised and eating a diet filled with lots of veggies and raw to boot or very, very lightly steamed in some cases..so I am following the Thai way of eating .

What way of eating are you following? because I do a little Paleo and have found some lovely recipes which I will share at one point and on occassion I love ice cream …..whats your passion?


Batu and veggies

The fish is called Batu and is very similar to mackerel for the size of the fish it had quite a big backbone. It is quite an oily fish, this fish is also used for a dip like the one in the middle of the dish it is pounded together with chillies, lime also Pla or crab is sometimes added which is a acquired taste…I am getting to not like but can eat in small amounts…lol

Vegetables are varied and include long beans, white cabbage,cucumber,cauliflower, Thai basil, Grapow,banana flower, these white flowers( like lily heads) I don’t know the proper name and they are collected before the sun comes up, the flowers drop off overnight, lightly streamed after having removed stamen and eaten. They seem to be a little bit of a delicacy as only available at certain times of the year. Various vegetables of which I don’t know the names and when I ask the Thais don’t know the English translation.

This is why Thai’s are always eating as  most although it is on the increase, eat very little diary or carbs except for rice, sweet potato,yams. The diet generally is a healthy one as MS is also not as widely used as it once was.

Well that’s it for now stay safe, laugh a lot and be mindful and it will be Songcram here soon so we will be getting very, very wet….ha ha can’t wait…

It’s Salad Time Again!

I am so pleased Colleen started Mindful Mondays click here as it’s made me focus and I have gone back to eating mainly Thai Food again,Eating “Farang” food was creeping into my diet as the pounds crept on and I didn’t feel great either. I felt sluggish and as I love Thai food can’t think why I let other food creep in..laziness maybe, didn’t want to cook different food for every one else.

Starting from last week I went back to having 2 tbsp Cider vinegar and a tbsp raw honey in 2 inches water before I drink anything at all when I get out of bed.

Then it’s my only cup of tea for the  day made by hubby with skimmed milk and no sugar…I have never taken sugar in drinks anyway so that’s no loss.

Breakfast is sliced banana and 2/3 passionfruit. A glass of water.

About an hour later I have  fresh coconut juice which I am having to buy as we have none ready on our trees at the moment…the plus side is they are  ready prepared so I only have to slice a piece of the top and make a hole for my straw. Delicious.

Today I had Nam Doc Moo for my lunch with a very small helping of  plain steamed rice. Nam Doc can be made with Beef or Pork…I use Pork as I eat very little Beef.

The pork( 200gm) is sliced very thinly and cooked in a little hot water. Once cooked about 4/5 mins, strain off water, add couple squeezes of fresh lime juice, dried rice( 1 tbsp), dried chilli ( 1/2 tsp)and stir to combine, Add a big handful of mint( leaves stripped from stem and 2 roots of chopped coriander, plus 2 small finely sliced shallots, stir well in saucepan add fish sauce( 1 tbsp), taste and add more lemon/chilli if required. That’s it… a really fresh, tasty vibrant lunch dish.SAM_7682 SAM_7684

N.B If I have the BBQ going I will cook meat on barbi and slice very thinly..either cooked in water or on BBQ is tasty and can be personal preference.

During the afternoon I drink water  and about 4 ish I partake in a vino or two diluted with a little soda water and lots of ice.

Evening meal is either another Thai Salad or tonight I had crispy Pork with sweet potato mash and lots of veggies and that’s it until tomorrow morning.

I am certainly feeling much better and not sluggish and have dropped a couple of kilos so all good.

So that’s it folks when I am good I am very good and when I am bad..well I don’t beat myself up I start again tomorrow.

Enjoy, stay safe , have fun and laugh a lot until next time love you all.