I have lived in Thailand now for a few years nearly 7 years in fact…I have moved a few times more than I ever moved in my whole life…We just up sticks and go now… Where we live is very rural Thailand and there is so very much tradition still practised here…
Weaving is still done by hand with the looms often under the houses..cooler I suppose as well…. The markets are held every day of the year wherever you live there will be a fresh market…
Some of the produce is very localised and especially here I am discovering so much and so many different foods that I didn’t know existed and also the medicinal purposes of many and they are still used as many people live too remotely to access a doctor or maybe cannot afford to or just believe traditional is best and sometimes it is…I am a big advocate of the saying ” Let food be thy medicine”.
I just love to wander and am most of the time the only European lady or person and attract much attention….Everyone always offering me food to try and when I say “saab” ( good) very nice they are most happy I get lots of smiles and it goes all around the market that madam loves this…
From freshly made curry pastes, sausages, food of all sorts, frogs,( alive) and kicking and sold by the kilo…
The sights and smells still thrill me today as much as on my very first visit to a Thai market..maybe because I stop and look and I speak a little Thai and buy their wares….The fruits and vegetables are straight from the farms..really fresh, the coconut milk for my curries is extracted before my very eyes and fresh and beautiful…. No additives and nasties here…
The sausages lovingly made by hand and smelling so wonderful as they cook…Some even I don’t dare to try as I am not sure of the content… The stalls with ants eggs which are a delicacy made into a salad or a soup….one of my favourites and what a fitting end to those intelligent creatures who can zoom in on anything within seconds…..not a welcome guest in my kitchen they get in anything…In a salad which a lemony taste it is exquisite …The stalls laden down with fried insects are big business….I have nibbled at some ..the squidgy ones I give a miss….
Today I was having my customary wander around a market new to me in the town of Wanong near Sakon Nakon if you ever travel this way I was lost in the moment just wandering around and taking in the sights and smells of beautiful tempting Thai food.
I spied a few fruits and vegetables which were unknown to me and this one. Although once I knew what it was then I recognised the taste ….without knowing the name I was puzzled I sort of knew the taste but didn’t connect the dots…lol
We were talking and looking for these a few weeks ago when we’re thinking about what to cook for dinner and reminiscing about the Chinese food we remembered having years ago with these crunchy water chestnuts in..you never got many just a few slices… I was then looking in the shops at imported goods to see if I could find them and no luck…
Then there they were the other day right under my nose and fresh ones….strange world… When your thoughts take you unexpectedly to what you were looking for.
I can taste the Chinese chicken and Beef and onions as I type…recipes for another day methinks…I am now salivating with you as you read…Ha Ha
My recipe for today is a Thai dessert made from water chestnuts. It is calledTa-Ko Haew…Sweet Water Chestnut with Coconut Custard.
1/2 cup rice flour
2 tbsp tapioca flour.
1 3/4 cup water.
1/4 cup pandan leaf juice. This gives lovely soft green colour which is often seen in Thai desserts.
8 0z can water chestnuts or fresh if you can get them.
1/3 cup sugar.
1 can coconut milk or again fresh coconut milk if you can get.
2 tsp sugar
1/4 cup rice flour
Dice the chestnuts very small.
Mix both flours and sugar together add water and pandan leaf juice. Mix well. Put in pan and bring to the boil, stirring it until the mixture thickens add the diced water chestnuts and bring back to the boil then remove from the heat.
Spoon the mixture into small individual foil cups. Or if you have banana leaves then they would be traditionally wrapped in a banana leaf or on the markets they are sliced into squares and displayed.
Now make the topping. Mix the coconut milk, sugar, rice flour and salt together bring slowly to a soft boil whilst stirring until the mixture thickens. Remove from the heat and spoon over the bases.
Allow to cool and serve immediately.
These are lovely if you enjoy sweet desserts…
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Retired to sunny Phuket, Thailand where we lived for 5 years we have now moved to the North of Thailand which is vastly different. I say it is the real Thailand and am having so much fun exploring and learning new recipes, traditions which are being passed down through the generations and just how we are adapting to the way of life which is ours now. So join me as I tell you about our life and the authentic Thai food and also recipes which I am gleaning from people who pass through and maybe awhile who hail from the 4 corners of the world. I also am writing a novel and a cookbook well who doesn’t..lol..I am having an amazing ride and don’t want to get off so if you want to join me on my travels and share my recipes then welcome it will be different and fun as I have been described by my writer friends as a quirky, whimsical English lady who definitely doesn’t know she has retired.
Thai Food Markets..the water chestnut
Guest Post by Carol
Carol, the ever smiling face behind the blog Blondieaka, residing in Thailand, loves her current journey of adventure in this part of South East Asia, happily sharing with us her recipes from her love of cooking in Thai and International styles, and I am very grateful to her that she has chosen my blog to do her Guest Post on a new recipe which I hope we will all enjoy 🙂 Whole hearted request to all friends, fellow bloggers to go and visit her blog and enjoy her lovely experiences in Thailand and life as general.