Dying to Eat!

In a recent post I shared the recipe for Thai Squid Salad (yam pla meuk).  As mentioned this is one of those quick, simple and easy recipes.  Due to progressive health failure, such recipes have become essential for me now.

I also shared with you how amazing Mr. Grumps (my husband) is too. Since my original diagnosis with Cancer in January 2010 he has progressed from my best friend and husband to carer and of late, chief cook and bottle washer too.  All this whilst working when possible so as to provide some income.  He deserves a medal.

2011 1st outing after 3 further ops

2014 a few weeks after terminal diagnosis

The original purpose and reasons behind launching this blog have now turned around.  At that time, despite having already been ill, I wanted to simply log my cooking and recipes.  Now though, the recipes may be mine, but Mr. Grumps has become the cook.

Thereby, turning this little space on the Web into a legacy.  The idea being that he can easily find all his favourite recipes in one easy place.

Mr. Grumps making Curry

Since the Cancer was confirmed to be terminal we have had to make a lot of plans and changes in our lives.  Mr. Grumps now becoming the cook is just a drop in the ocean.  Truth be known he has always been a superb cook, just didn’t do it very often.

We’ve had to sort out finances too (amongst other things) which seems an endless task but it’s getting there.

A friend recently asked me what I think is best.  A sudden death where you have no warning? Or, a terminal illness where you have some idea of the time you have left?

How do you honestly answer that?  Like everything in life, there are pros and cons attached to each question/answer.  However, being terminally ill does give you the opportunity to put your affairs in order.

“Life comes with only one guarantee

 You are born – you will die”

I tell myself this everyday and it’s what I’ve told all my family and friends.  I’ve also told them all “I don’t want sympathy or pity; I just want to be treated like normal”.

They have all taken this on board and do just that.  Disappointingly though, there are two people who have been close friends of ours for many years and actually won’t speak to us since they heard the news!  Can you believe that?

Despite them, my family and friends are a blessing; they are the most amazing part of my life.  My husband, Mr. Grumps, is the most special person one could ever meet and my Mother-in-law too for that matter.  They have gone above and beyond the call of duty.  Thank you, you don’t need reminding just how much I love you.

2014 Mum-in-Law enticing Beaux into the pool

2014 Mum-in-Law enjoying a night out

This is not “good bye”, just an opportunity to record my love for you all.

I still have some fight left and fight I will, TTFN.

Bibs, xx

Thai Squid Salad (Yam Pla Meuk)

Summer's end may be imminent but Salads are great throughout the year,  this Thai Squid Salad (Yam Pla Meuk) is a winner anytime.  An amazing starter, snack or light lunch.  Quick and easy to make, you love to hear that don't you?

Quick and easy is for me these days.  Being terminally ill I can no longer cook like I used to.  Dishes I can prepare in stages over a period of time are just what I need now.  Not all dishes need constant attention from start to finish and this is one of them, lucky me.

Mr.Grumps has been amazing though.  In every way possible from looking after me to cooking and cleaning.  I'll write a post about this amazing man soon so stay tuned.

For now though, fancy Thai Squid Salad?

Thai Squid Salad (Yam Pla Meuk)  Serves 1-2

Ingredients:-

5-10 Baby squids, cleaned

3 small shallots (finely chopped)

1 stalk of lemongrass (very finely chopped (or 1 tsp minced lemongrass from a jar)

2 large kaffir lime leaves (central vein removed and sliced finely

3 tablespoons roughly chopped fresh coriander and mint leaves.

Sauce:-

1 tablespoon lime juice

½ teaspoon sugar

½ - 1 tablespoon fish sauce (to taste)

2-3 bird’s eye chillies (deseeded and finely chopped)

First prepare the squid and set aside.

Prepare the sauce by combing all the ingredients in a large bowl and mix.  Taste the sauce and adjust if necessary.

Blanch the squid in boiling water until they are opaque.

Drain the squid; add to the sauce together with the remaining salad ingredients.

Give the salad a stir and serve immediately.

Recipe adapted from - With a Glass  

Thai basil chicken - pad kra pao gai (ผัดกระเพราไก่)

This Thai basil chicken recipe - pad kra pao gai (ผัดกระเพราไก่) is a true classic. It's one of the most popular Thai street food dishes. The chicken is stir fried with Thai holy basil, and traditionally served on top of rice with a crispy fried egg on the side!

No fried eggs for me thanks.  I’m English and what do fried eggs mean to us Brits?  Yup, breakfast, so no further explanation required.

Thai basil chicken is a dish I've been wanting to make at home for so long.  What's stopping you? I'm hearing right now.  Well, quite simply, the Basil!

Living in Spain is amazing but, one problem for ex-pat cooks is sourcing ingredients. Particularly for Asian dishes.  Made almost impossible when fresh, perishable foods are essential.

I was getting so fed up not being able to get my fix of Thai basil chicken I sent a message to our local Garden Centre for one last ditch attempt.  Because the owner is English and occasionally stocks plants not normally found in Spain, I assumed there may be a minimal chance it may be stocked.

Without much hope, I was elated to receive a reply confirming stocks of Thai Basil.  I felt like I had won the Lottery and sent Mr. Grumps to immediately purchase a plant.

It's doing well in our garden too and gives a regular supply of fresh leaves, how happy am I?

You may think this dish is going to be a very spicy dish due to the amount of garlic and chillies required.  Trust me when I say it's perfect so please don't adjust the recipe, you will regret it if you do.  Will you try it and come back to tell me you love it too?

Thai basil chicken recipe (pad kra pao gai - ผัดกระเพราไก่)

Makes 1 large or 2 smaller potions

1 chicken breast (or any other cut of boneless chicken, about 200 grams)

5 cloves of garlic

4 Thai chillies

1 tablespoon oil for frying

1 teaspoon of oyster sauce

½ teaspoon light soy sauce

½ teaspoon sugar

1 splash of dark soy sauce

1 handful of Thai holy basil leaves

1 Crispy fried egg (optional)

Cut the chicken into small bite sized pieces.

Rinse and peel the garlic and chillies, and pound them in a mortar and pestle (alternatively you can just mince them with a knife). They don't need to be super fine, you just want to bring out the oils and flavours from the garlic and chillies.

Pluck a good sized handful of holy basil leaves off the stems.

Now it's time to start cooking. Heat your wok on high heat, and add about 1 tablespoon of oil to the pan.

When the oil is hot, add the chillies and garlic. Stir fry them for about 20 seconds or so until they get really fragrant, but don't let them burn or get too dry.

Toss in your chicken. Keep stir frying continuously. At this stage you want to continue to stir and cook your chicken until it's just about fully cooked all the way through (depending on the size pieces of chicken and how hot your fire is, it should take about 2 - 3 minutes). If it starts to get dry, add just a tiny splash of water.

Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds.

Grab a handful of holy basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat (if you're using an electric stove, you'll want to remove the pan from the burner). The holy basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken. This step is important because if you cook the basil for too long, it loses some of its glorious flavour and gets slightly chewy.



Recipe source Eating Thai Food

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang)

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang)

Thai Red curry, along  with Green are both very popular throughout the globe. Yellow curry is also a great option, a lot milder on the heat though.

It's common place for Thai Red Curry to be served with Beef or chicken, but have you tried it with Duck?

It's makes a pleasing change and certainly surprises guests when served for a dinner party.

Ready for a change?

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang)

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang) - Serves 2

Ingredients:-

1 x large duck breast

1 x 400g coconut milk

1 tablespoon red curry paste (or to taste)

½ tablespoons Thai fish sauce (or to taste)

1 tablespoon palm sugar

3 kaffir lime leaves

½ fresh Pineapple (cut into bite-sized pieces)

1 x handful Thai basil leaves (reserve some for garnish)

Preparation:-

Prepare the duck for braising by scoring the skin. You want your cuts to be just deep enough to cut through the fat, but not enough to slice the meat.

Begin with a cold frying pan.  Add duck, skin side down then turn on heat to medium-high, DO NOT add any oil to the pan, cook until the skin is golden brown. Turn the duck over and sear the other side quickly. We will be poaching the duck in the next step, so it’s OK if it’s not cooked all the way through, we just want to give the duck a lovely brown colour and help seal in the juices.

Remove duck and place on kitchen paper to drain, set aside. Also, set aside pan containing duck fat and see note below.

Pour the coconut cream into a wok or sauce pan and simmer for 2 minutes, stirring constantly until the coconut oil begins to separate.

Add the curry paste, fish sauce, palm sugar kaffir lime leaves. Simmer for 2 more minutes.

Bring to a boil. Then add the coconut milk.  Add the duck, flesh side down and braise in the sauce until cooked to your liking.

Remove duck, loosely cover with foil and let it rest for a few minutes.

Taste curry sauce and adjust seasonings to taste.

Add the pineapple and simmer for 2 minutes. Then add the Thai sweet basil leaves.

Slice the duck (skin can be removed first if preferred).

Add the duck slices to pan, simmer for 1 minute then serve immediately with additional Thai basil leaves.

NOTE – Once cooled, pour duck fat into a container and refrigerate or freeze for other recipes.  I usually keep this for roast potatoes.

Thai Red Curry with Braised Duck Recipe (Kaeng Phed Ped Yang)