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Posts Tagged ‘thai ingredients’

A good 10 years or so ago, I lived in a small town in West Wales. I attempted a degree, but it didn’t work out and I ended up working and eventually managing a busy little cafe there. I loved the social side of it, my friends would come and hang out there, I met so many different people, i loved shopping for the kitchen ingredients, catering and developing new dishes. The people I worked with were like my second family and most of all, I learned so much about food, especially vegan, vegetarian and how to adapt dishes for various intolerances and tastes. It was most probably one of the most influential times in my culinary journey.

Since then, in all my jobs, i have worked with food. People and food. It is my passion. I love to discover new ways of making food, particularly now I prefer not to use animal ingredients. It has been interesting and a real challenge sometimes to try and produce the equivalent vegan dish. I like doing this, because it can demonstrate that some ingredients are just not necessary, if the equivalent can be made with plant based food.

Today I thought I’d share with you my kitchen here and about some of the food I always like to have stocked up and about the new ingredients I have discovered on my stay in Koh Lanta so far.

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I love my fridge to be packed out with fresh green vegetables and herbs. The smell as I open the door is divine and it helps me keep a good mindset when I open it to find foods that I feel are healthy and contributing towards my body being its best.
Amongst other things, today I stocked up on lemongrass, spring onions, holy basil, coriander, galangal, thai aubergines, sweet potatos – about four different kinds, squash and various Asian greens, like Pak Choy, Gai Lan and Choy sum. I’m going to make little Bear a salad later for his tea. He adores any greens, especially lettuce, so I’m going to put those together with some tomato. Another of his favourites.

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We love bananas, well I love bananas. They are my favourite fruit and I eat at least 3-6 a day. Today I think I’ve had about 12, including some of the little thai kind, which are much sweeter and intense in flavour. I have banana in my smoothie for breakfast and then as a snack whenever I fancy something sweet. I really enjoy them in a curry too. They add a rich sweetness that counterbalances the spice. I also love them as a dessert and use them to make dishes like my Raw chocolate pie and Strawberry macadamia ‘cheesecake’. Stephen has a pineapple and ginger smoothie in the morning, or we just cut it up and eat chunks of it as a snack. Best served chilled from the fridge I find.
Onions are an absolute must in my kitchen. I adore them cooked and raw. I also respect their medicinal properties. They’ve helped see colds off!
The other fruit you see in the picture here is Tamarind. When we visited the herb garden last week, we were given some to try. It’s a particularly poignant discovery as Stephen is investigating natural healing and Tamarinds have medicinal properties that are extremely relevant in his research. What makes it more exciting is that we found a Tamarind tree in our garden!

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On my little spice shelves, you can see jasmine green tea, mung beans and chick peas to sprout (I will show you how to do this and why in a future post) garlic, soy sauce, salt, ground cumin and coriander, ginger, dried chillies and the bits you can’t see are young peppercorns, which I am going to stock always now, Kefir lime leaves and these teeny tiny pea aubergines. All in all a wonderful mix of flavours and textures.
Also today, I found a Pomelo! The biggest citrus fruit there is!

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