Thai Banana Blossom Salad

We have spent a lot of the last four years in Thailand, therefore I do cook many Thai style meals. I usually shop at the local SuperCheap (a Thai supermarket) and consequently use mostly Thai vegetables and fruits in our meals.

For over a year now I have regularly seen banana flowers in the veggie section and finally decided to make a banana blossom salad. Using the traditional flavours of Thai cuisine this what I came up with…

Banana Blossom Salad

Ingredients

3 Tablespoons lime juice
2 Tablespoons fish sauce
1 Tablespoon palm sugar*
1 Tablespoon chilli paste or chilli jam
3 Tablespoons coconut cream

1 banana blossom
1 large red chilli
1 large green chilli
1 small carrot (or 1/2 a large carrot)
2 spring onions
bean shoots
4 Tablespoons of Asian fried shallots
2 Tablespoons of crushed peanuts**

Method

Mix the lime sauce, fish sauce, palm sugar and chilli paste in a bowl and stir until sugar is dissolved. Add coconut cream and blend well. Check for the right balance of salty, sweet, sour and spicy. Adjust as needed (fish sauce – salty, sugar – sweet, lime juice – sour and chilli paste – spicy). Set aside.

Cut the chillies lengthwise, remove the seeds and pith. Slice the chillies thinly and add to a large mixing bowl. Grate the carrot and add to the mixing bowl. Finely slice the spring onion and, along with the bean shoots, add to the dish. Set aside.

Thai food

Fill a large bowl with cold water and squeeze some lemon or lime juice into it. Remove the outer leaves of the banana blossom until all dark leaves have been removed. Keep the best two outer leaves for serving. Cut the blossom lengthwise and remove inner core. Finely slice the blossom and place each slice in the water as you do so, to stop it going black.

Thai food cooking

Strain the blossom and add to the mixing bowl, add the dressing and two tablespoons of the fried onion and mix well.

To serve

Place two clean banana blossom leaves on plates and heap with the salad. Garnish with a tablespoon each of fried onion and peanuts.

Banana Blossom Salad1

Bon appetite

Notes

*Use soft brown sugar instead of palm sugar

**I didn’t have peanuts so used a seed mix with the salad in the photos. Peanuts would definitely suit the taste better.

Chilli paste, chilli jam and Asian fried shallots found in Asian grocery stores.

This recipe will serve two as a meal or four to six as a side dish.

Add cooked prawns to make it a meal.

Do you like this recipe? Please share or pin using the image below… thank you!

Thai Banana Blossom Salad

Advertisements

Chickpea Fritters with Chicken Salad

You don’t need hours in the galley to impress your family or friends. I cooked this for Dwayne and myself for lunch when we arrived at Koh Phi Phi Don after sailing there from Ao Chalong in Phuket. This recipe is delicious and straightforward. The salad, with flavours of soy, sesame, lime, coriander, and mint is refreshing and delightful for lunch or dinner. I think this is one of those meals you can cook for your family or dress it up a little for an exciting dinner party entree or main course. Play around with garnishes and add a little colour with a sprinkle of chopped red chilli.

*This recipe can serve up to four people depending on the size of chickpea fritters.

Chickpea fritters with Chicken Salad - simple delicious recipe. chickpeas, chicken, lime, soy, sweet chilli, coriander, mint, sesame oil and sesame seeds

Ingredients
For the fritters

1 x 439g can chickpeas, rinsed, drained.
6 Tablespoons besan flour (or use plain flour)
3 eggs, lightly whisked
5 Tbs milk
2 spring onions, thinly sliced
Salt & pepper
Oil for frying

For the chicken salad

375ml (1 ½ cup) chicken stock
250 ml (1 cup) water
8 fresh kaffir lime leaves, roughly torn
2 single chicken breast fillets, excess fat trimmed
1 Tbs sesame seeds
1/3 cup loosely packed chopped fresh coriander (I have also use Thai basil place of coriander)
¼ cup loosely packed shredded fresh mint
1 Tbs light soy
1 Tbs fresh lime juice
2 tsp sweet chilli sauce
½ tsp sesame oil

Chickpea fritters with Chicken Salad - simple delicious recipe. chickpeas, chicken, lime, soy, sweet chilli, coriander, mint, sesame oil and sesame seeds

Method

For the chicken salad, combine stock, water and lime leaves in a frying pan over medium heat. Add the chicken and simmer, occasionally turning, for 10 minutes or until cooked. Remove from heat. Transfer chicken to a heatproof bowl with 1 Tbs of the stock mixture. Cool to room temperature.

Meanwhile, in a mixing bowl mash half a can of chickpeas using a fork. Add the eggs and milk, and mix well. Add the flour, spring onions and season with salt and pepper, and mix. Add in the other half a can of chickpeas and mix until well combined. Set aside to rest while you make the salad.

To make the chicken salad, finely shred the chicken and place in a bowl. Add the coriander, mint, soy sauce, lime juice, chilli sauce and sesame oil to the chicken and gently toss until just combined.

Heat oil in a non-stick pan over medium heat. Add a couple of spoonfuls of the batter into the pan and spread into a round shape. Repeat to make three (or 7*) more fritters. Cook for 4 minutes or until golden underneath. Turn and cook for a further 4 minutes or until cooked. Transfer to a plate and cover with foil.

To serve place one fritter on each plate and top with a small amount of chicken salad. Top with another fritter and then top with the remaining chicken salad. Sprinkle with finely chopped red chilli if desired and serve immediately.

Like this recipe? Share with friends and family and pin using the image below… Thank you!

Delicious fritters made with Chickpeas, topped with a fresh flavoursome chicken salad - soy, lime, sesame, mint and coriander!
TourRadar

Choco High Fibre Slice

Dwayne and I are trying to shed a bit of weight by cutting out our carbohydrates (i.e. rice, potato, pasta and bread, as well as most fruits).  We are eating a lot of vegetables but it is not quite enough fibre for my loopy gut. So I have come up with a high fibre treat. This recipe is an excellent source of fibre, in fact, every ingredient has significant fibre, it also has a lot of good fats and antioxidants.

This slice is packed full of superfoods! However, I haven’t made it very sweet (it is perfect for my taste buds), so adjust it to suit your needs. It is easy to add a bit of sweetness by adding a couple of tablespoons of honey. If you add the honey just reduce the amount of almond milk a little.

Bonus! This recipe is gluten-free and lactose-free.

Choco High Fibre Slice - Superfood bar, healthy and high in protein

Ingredients

1/2 cup almond meal
1/2 cup psyllium
1/2 cup cocoa or cacao
1/4 cup coconut flour
1/4 cup flaxseed meal
1/4 cup chia seeds
1/4 cup walnut and/or hazelnuts, roughly chopped
1/4 cup desiccated coconut
1/4 cup goji berries
1/2 tightly packed pitted prunes (I used 24 “sunset brand” prunes)
1 and 1/4 cups almond milk


TourRadar

Method

Place the dry ingredients (including nuts, coconut and goji) in a bowl and mix well breaking up and lumps.

Place the prunes and the almond milk into a food processor and give it a whiz. I blend until well chopped but still has biggish lumps of prune.

Mix the prune and almond milk with the dry ingredient. Mix it very well, ensuring all dry ingredients become moist. Set aside for 10 minutes.

Press the mixture into a 15cm x 24cm tray or similar (lined with baking paper) and refrigerate for several hours before cutting into slices.

Store in an air-tight container in the fridge.

Choco High Fibre Slice - Superfood bar, healthy and high in protein

About the ingredients

Almond meal – is a good source of fibre, high in protein (21% by weight), low in carbohydrates, high in Omega-6 fats and gluten-free.

Coconut flour – high in fibre and gluten-free.

Flaxseed meal – high fibre and protein. Flaxseed also has lots of good fats – Omega-3 and Omega-6. It is gluten-free.

Psyllium – an excellent source of fibre and is gluten-free.

Chia seeds – high in fibre and good fats – omega-3 fatty acids, antioxidants, high protein (14% by weight) and gluten-free.

Cocoa – high in fibre, vitamins, minerals and antioxidants. It is also gluten-free.

Hazelnuts –  contain beneficial dietary fibre, vitamins and minerals and is an excellent source of vitamin-E. Is gluten-free.

Walnuts – low Carbohydrates (and most carbs in the walnuts are fibre).  High in good fats omega-6 and Omega-3, and contains huge amounts of antioxidants. Walnuts contain many vitamins and minerals and are gluten-free.

Desiccated coconut – essential nutrients and high in fibre. Contains saturated fat which makes it very filling. Also gluten-free.

Goji berries – good source of fibre and protein, contains vitamins, minerals and antioxidants… and gluten-free.

Almond milk – unsweetened almond milk – lactose-free and gluten-free.

Prunes – high in dietary fibre, and a rich source of nutrients and antioxidants. Also gluten-free.

Do you like this recipe? Pin for later using the image below or share with friends on social media. Sharing is caring…. Thank you!

Choco High Fibre Slice - Superfood bar, healthy and high in protein #highfibre #superfood #recipe #chiaseed #psyllium
TourRadar

Choco High Fibre Slice - Superfood bar, healthy and high in protein

Want more delicious recipes like this?

HIGH FIBRE BLISS BALLS

TRIPPIN’ BLISS BALLS

CHRISTMAS PUDDING BLISS BALLS

APRICOT AND COCONUT BLISS BALLS

POWERSTART FRUIT & NUT BARS

FRUIT AND NUT RUM BALLS

RUM AND RAISIN BLISS BALLS

Thai Fish Cakes

I have been making these for years. They are quick and easy to make, and very tasty when served hot with a nice salad. I have also used this recipe to make finger food, which I can serve cold at picnics or when out sailing, and they have been well received. Swap your dipping sauce flavours to add variety and get creative with garnishes. Spriggs of coriander look pretty or add different texture by sprinkling with deep fried basil leaves.

Thai style fish cakes - white fish, rice flour, coriander, egg, fish sauce, red curry paste - easy to ensure gluten-free (choose gluten-free curry paste)

Ingredients
500g firm white fish fillets
1 egg
1 Tablespoon fish sauce
3 Tablespoons white rice flour
½ cup fresh coriander leaves
3 teaspoons red curry paste
4 – 5 green beans, very thinly sliced
2 spring onions, very thinly sliced
oil for cooking

Method
Process fish in a food processor until well minced and then scoop it into a mixing bowl.

Next place the egg, fish sauce, rice flour, coriander leaves, and curry paste into the food processor and process until well combined. Add this mix to the fish along with the beans and the spring onion. Mix well.

Form one heaped tablespoon of fish mixture into small patties (use damp hands). Heat cooking oil in a frypan over medium heat and cook the fishcakes in batches, for a few minutes each side or until golden brown.

Drain on a paper towel and serve with a dipping sauce such as sweet chilli sauce or Nam Jim

Like this recipe? Save for later by pinning to Pinterest using the image below … thank you!

Thai Fish Cakes - white fish, rice flour, coriander, fish sauce, spring onions, beans, red curry paste. #recipe #fish #thai #fritters #chilli


TourRadar

Larb Moo Tod

Larb Moo Tod are Thai-style fried pork balls. Made with similar flavours like the popular larb moo which is a Thai (or initially a Laos) salad made with pork mince and herbs, they are delicious. We first tried these pork balls at “The Deck” which is the restaurant/bar at Phuket Yacht Haven Marina. We both love these tasty morsels, so I set to work decoding the Larb Moo Tod ingredients. Below is the recipe I created, and Dwayne and I both think it tastes as good as the original.

Larb Moo Tod - Fried Pork Balls Thai style. Displayed in a white bowl. They are being served on a boat and the background has a red and black headsail furler rope in it.

Ingredients

3 Tbsp raw glutinous or sticky rice
4 lemongrass stems (soft white part only)
1 clove of garlic
1 small red onion, finely diced
8 kaffir lime leaves, finely sliced and diced
1 red chilli, finely diced
2 spring onions, finely sliced
500g pork
2 Tbsp fish sauce
1 Tbsp Lime
1 tsp brown sugar
2 Tbsp flour
Oil for deep-frying

Larb Moo Tod - Fried Pork Balls Thai style. Displayed in a white bowl. They are being served on a boat and the background has the headsail furler rope in it.

Method

Firstly you need to roast and grind the rice (Khao Khua). Heat a wok to medium heat and add the rice. Cook while frequently stirring until the grains are toasted and golden; this will take about 5 minutes and might smoke a little. Let the rice cool down for a few minutes before grinding it, with a mortar and pestle, into a coarse powder (or you can use a spice grinder).

Using a mortar and pestle (or a food processor) mince up lemongrass and garlic and transfer it to a large mixing bowl.

Add to mixing bowl all remaining ingredients (apart from the oil) and mix well to combine.

 
Tourradar

With wet hands, shape the mixture into small balls (don’t be fussy any shape will do!). Heat enough oil in a wok to deep-fry the balls in batches.

Fry the lab moo balls for approximately 5 – 7 minutes, until crispy, browned and cooked through.

Remove with a slotted spoon or tongs and place on paper towels to drain.

Serve with or Nam Jim or sweet chilli sauce.

Like this recipe? Share with friends and family and pin using the image below… Thank you!

Larb Moo Tod - Thai style fried pork balls - easy to make, savoury snack. Delicious, bursting with flavour and full of texture. #recipe #thai #pork #chilli

Powerstart Fruit & Nut Bars

I first discovered Powerstart a few months ago when a friend, who joined us sailing, bought a bag of Powerstart along for his breakfast. I was instantly intrigued. I love the idea of superfoods and try to include as many as possible in my diet. What can be better than a food packed full of nutrients! Almost immediately, I was formulating ideas of things I could do with this product. Obvious bliss balls were forefront in my mind, as were fruit and nut bars. This is my first creation using Powerstart. I used the Cacao Powerstart for this recipe. To see what other flavours they have click here.

“Powerstart was formulated to be the most nutritionally dense breakfast possible, attaining the highest possible amounts of protein, omega fats and anti-oxidants” 
Jason Olderoy – Naturopath & Founder of Powerstart

I first made this recipe with 1/4 of a cup of dried fruit and I had a couple of people tell me it wasn’t sweet enough. I don’t have a sweet tooth so it was perfect for me. I made a second batch with more fruit and it was better received by the friends who enjoy a sweet treat or two. I, on the other hand, found it a little too sweet and will go back to using only a 1/4 of dried fruit. So you may want to play around with the amount of fruit you use (ingredient  six**). If you like very sweet start with 1/2 a cup of fruit etc.

Powerstart Fruit and nut Bar1.1

Ingredients

1/2 cup Powerstart
1/2 cup LSA*
1/2 cup desiccated coconut
1/4 cup chia seeds
1/4 cup roughly chopped walnuts
1/4 – 1/2 cup mixed dried fruit** (cranberries, blueberries, goji etc)
1/4 cup cocoa or cacao
2 Tbs psyllium
1/2 cup raisins
3/4 cup coconut milk
A little dark chocolate to melt if desired, to top the slices.

Method

Add the first eight ingredients to a mixing bowl and mix until well blended.

Put the raisins and the coconut milk in a food processor and blend for a minute.

Mix the coconut and raisin into the dry ingredients until well blended.

Press into a tray, sprinkle with coconut and refrigerate for at least 4 hours. Once it is firm slice it into bars. Drizzle with melted chocolate if desired.

Keep refrigerated.

*LSA is a ground mix of linseed, sunflower and almond.

Powerstart Fruit and Nut Bar #recipe #highfibre #nuts #seeds #almondmeal #superfood

About the ingredients

Powerstart (Cacao) –   This mix includes, flax seeds, chia seeds, macadamia nuts, cacao nibs, goji berries and pomegranate powder. For a full list of ingredients click here.  High in protein, omega fats, anti-oxidants and it is gluten-free.

LSA (Linseed, Sunflower and Almond) –  Healthy fats –  omega’s 3 and 6, high fibre, vitamins and minerals and it is gluten-free.

Desiccated Coconut – High fibre, iron and minerals (gluten-free).

Raisins – High fibre, iron, calcium and anti-oxidants (gluten-free)

Psyllium – an excellent source of fibre and is gluten-free.

Chia seeds – high in fibre and good fats – omega-3 fatty acids, antioxidants, high protein (14% by weight) and gluten-free.

Cocoa – high in fibre, vitamins, minerals and antioxidants. It is also gluten-free.

Walnuts – low Carbohydrates (and most carbs in the walnuts are fibre).  High in good fats omega-6 and Omega-3, and contains huge amounts of antioxidants. Walnuts contain many vitamins and minerals and are gluten-free.

Do you like this recipe? Please share with social media and pin using the image below… thank you!

Powerstart Fruit & Nut Bars

Want more yummy recipes like this?

CHOCO HIGH FIBRE SLICE

FRUIT AND NUT RUM BALLS

APRICOT AND COCONUT BLISS BALLS

TRIPPIN’ BLISS BALLS

CHRISTMAS PUDDING BLISS BALLS

RUM AND RAISIN BLISS BALLS

POWERSTART FRUIT & NUT BARS


Brisbane_728x90

Lime Panna Cotta

OMG! I love this dessert. Zesty and fresh, creamy and delectable! AND so easy to make. It really is a decadent indulgence which has been a hit at my dinner parties. On a boat? Believe me this is so easy to make as long as you can refrigerate the panna cotta. Another tip is make one large panna cotta instead of individual ones if it is easier for you to store in your fridge.

PannaCottaLime

Ingredients

600ml cream
200ml milk
3/4 cup caster sugar
4 kaffir lime leaves, torn up*
1 teaspoon finely grated lime rind
1/4 cup lime juice
3 gelatine leaves or 10g powdered gelatine
Lime zest and lime slices, to serve

PannaCottaLime5

Method

I use small 85ml metal moulds and the mix fills 6 of them.

Place cream, milk, sugar, lime leaves and lime rind in a saucepan over medium heat. Cook, stirring, for 7 to 8 minutes. Do not allow it to boil or even simmer (just bring it close to a simmer). Keep a good eye on it and stir continually. Remove from heat. Add lime juice and gelatine (if using the leaf gelatine squeeze out excess water before adding it to the cream mix). Stir to combine. Set aside for 10 minutes to help flavours to develop.

After 10 minutes strain mixture through a sieve into a pouring jug and discard the solids.  From the jug pour the mixture into prepared moulds and refrigerate overnight.

Run a knife around the edge of each metal mould and dip base of each mould briefly in hot water. Turn each panna cotta out onto a serving plate. Top with a slice of lime and a sprinkle of lime zest and serve.

*I think of one kaffir lime leaf as the entire leaf i.e. the double. I separate the two leaves from the stem, so in the end I have eight leaves. I wash the leaves then bunch them up and twist them to tear them, leaving them mostly intact.

Do you like this recipe? Please share with family and friends and pin using the image below… thank you!

Lime Panna Cotta

%d bloggers like this: