Thaipan

Something You Should be Aware of

noreply@blogger.com (Bob) — Sat, 28 May 2011 01:42:00 +0000

I have been linked, one way or another, to Richard Barrow's blogs, mainly via Thailand Voice, for a fair few years, now, and have always found his input to be sage, as well as helpful, interesting and complete, in most cases.

Richard has posted a warning to travellers and ex-pats, alike, that there is a certain protocol of behaviour expected, when writing about Thailand.

I will delve no deeper than that, but I strongly suggest you read & heed - this article, posted yesterday!

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Two of my favourite Thai festivals

noreply@blogger.com (Bob) — Sun, 19 Dec 2010 05:44:00 +0000

TWO of my FAVOURITE THAI FESTIVALS

When you live in, or visit Thailand, life can really seem like a year-round festival. Every day, there's something else to amaze you. It may be a different fruit, a different village, a different restaurant, or just different people. But what I especially enjoyed, were two of the Thai festivals - Songkran and Loi Krathong.

The Water Festival, Songkran, ( สงกรานต์ ), occurs in April, and usually lasts for three or four days, however, in the north, around Chiang Mai, can last a week, or more. It celebrates the traditional Thai New Year, and is symbolic of 'cleaning away' bad things, hence it is also a time for household cleanliness in Thailand, and many Thais routinely use this time as an excuse to do a thorough clean up.

Religious ceremonies are also high priority during this time, and many Thais will visit their local Temples (Wats) for various reasons of worship and duty.

If you dare to leave your hotel, expect to get wet! Thais also throw a talcum powder. Thais celebrate Songkran by throwing water at each other, by any means possible. I've seen them standing on the roadside with garden hoses, buckets, water-guns, and water-bombs of many kinds. It really is a fun time and if you assume a jovial demeanor, you'll enjoy it as much as the locals.

It is fortuitous that Songkran coincides with the hottest days of the year, so a drenching is welcome. Also, it is not wise to take your good Nikon out for some candid shots - unless it is waterproof! Therefore, I do not have any images of my own, but here are some from Google Images ...

The Thai Festival of Lights, Loi Krathong, ( ลอยกระทง ), can be a wondrous fairyland, if you are in the right place. The banana-stem Krathongs (little boats) are floated (Loi) on the water of rivers, streams, lakes and the Gulf of Thailand beaches.

This ceremony takes place on the evening of the 12th month of the Thai calendar - usually November. It was originally started as a worship of Buddha, but now is just a fun time. It is symbolic of floating-away those thoughts of jealousy, grudges and bad intentions, or whatever, and the actual floating of the little raft is thought by Thais, to bring good luck.

The Thais include many different things on their 'rafts', from Hair and fingernail clippings to incense and candles. It is really a wondrous sight when the thousands of craft are floating away in the dark night. The most spectacular sight is when Thais send Krathongs aloft, powered by the heat of the candle!

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Is Asian Street Food, Safe to Eat?

noreply@blogger.com (Bob) — Wed, 12 May 2010 09:46:00 +0000

IS ASIAN STREET FOOD, SAFE TO EAT?

How many times have we heard of someone who has suffered from variously named illnesses, such as Bali Belly, Bangkok Belly, Thailand Tummy, Delhi Belly, or whatever? I know I have been on the receiving end, and it's not funny! But, is it just the food? Is it the cleanliness of the food stall? Or, is there some other culprit?

One of the most stupidly ignorant things I have ever heard is that Asian people are so used to their foods, and the way they are prepared, that they do not get sick. What a load of rubbish! Asian people do get sick from much the same causes / reasons, as Westerners. In fact, they die, too, from lack of decent Medical Services.

I have not travelled all over Asia, nor have I eaten at all street stalls, but when I did, I was extremely selective - and I never ate from a stall which I did not watch for at least 15 minutes, to see their 'hygiene' techniques, and from where, and how, their ingredients were sourced, and how they prepared the food, and even then, it was nearly impossible to protect myself.

Most times, if food contains 'bugs' which will make you sick, or are no good for your body, your own digestion system will, generally, reject them. In other words, your stomach will select reverse gear, and you'll vomit. However, it's the sly little pathogens, which can trick your system, and get through the security net, giving you the belly from hell that you do not want - or worse!

Most of those pathogens, such as Cyclospora cayetanensis, E-coli, Trichinella spiralis or Campylobacter jejuni, vary in their causes, potency, and in their effects on you.

For instance, Cyclospora cayetanensis causes gastrointestinal upsets, and is transmitted through food, or water, which has been contaminated by human faeces. Human Faeces? (****!) I had a friend who got really crook from a 'tummy bug'. It prompted me to think!

E-coli lives in the intestines of cattle, sheep, pigs, and poultry. It can get into the water system through animal faeces and can infect humans through improperly cooked and handled meat. Symptoms go from a mild flu-like ailment all the way up to kidney failure, and even death. How many times do you see the farm cattle, such as the buffaloes, wallowing nearby? Does the water come from the same source? Mmmm?

One of the worse pathogens, is Trichinella spiralis which is a worm that is transferred to humans from infected Pork. People who become infected start out with abdominal pain, nausea, vomiting, and watery stools. Then, the face very often becomes puffy and swollen, especially around the eyes, and headache and even delirium occur. Five percent of those infected die. Survivors may take six months to re-cover and be left with permanent heart or eye damage. Was the pig killed in a registered abattoir, or 'on the farm'?

Newer pathogens are discovered as new techniques are developed. Campylobacter jejuni is now the most common bacterial cause of diarrhoea in industrialized countries. Caused by contaminated raw foods it is the most common pathogen in poultry. It brings on fever, headache, muscle pain, diarrhoea, and nausea; in extreme cases it leads to arthritis, blood poisoning, meningitis, inflammation of the heart and other organs, and paralysis.

So, with all those 'bugs' able to get you, and the various ways they are transported to you, is it any wonder that some people get sick - and after they have arrived back in their home country?

I got very sick, back in 2001, from eating watermelon. It was suggested that a common practice of some farmers, was to use a large 50 mls syringe to inject additional water into melons, to increase their weight, and therefore, the prices they got at the market. Unfortunately, for me, and I suppose many others, the water used, was not from a healthy source. I spent one week in Thailand's Hat Yai hospital, then, when they gave up and could not help me any further, I flew home to Australia, to seek medical attention, and recover. I was OK, about a week later.

Leafy vegetables are washed, but what is the water like? Where does it come from? I bet there are not many roadside stalls using bottled water to rinse-off food. Has the stall-keeper washed his/her hands properly after ablutions? Was the meat kept chilled? Was the cutting-board cleaned properly after cutting-up the raw chicken, when they prepared your salad?

I am currently watching a program series on TV, about Asian Food, presented by English Chef, and Writer, Rick Stein. He is travelling through Asia - places like Cambodia, Vietnam, Thailand and Malaysia, and apart from the fact that he is an extremely well-known chef, and should know better, he really is an enigma. I believe he has been to Thailand many, many times, yet, not only can't he say 'Thank you', or 'delicious', in Thai, he eats 'willy-nilly' from food markets, and stalls. I expect that one day, we'll read about him in the papers.

In summary, roadside stalls, and street-vendors are generally, OK. Look at them. Check them out. Ten extra minutes won't hurt. Don't you be the same as many people. Don't spoil your holiday with a trip to the hospital and a week, or more, in bed - wishing you were dead! It will happen. It's just a question of when.

The roadside stalls may well serve great food, and be well worth the experience, as I found out on many occasions, but then again, so is Russian Roulette, I suppose, - if you win!

Ref: Suite 101.com ... Article by Rupert Taylor.

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Pumpkin in Coconut Milk - 'Fak Thaawng Gaeng Buat'

noreply@blogger.com (Bob) — Tue, 11 May 2010 05:13:00 +0000

PUMPKIN IN COCONUT MILK - 'Fak Thaawng Gaeng Buat'

One delicious Thai dessert, is Pumpkin in Coconut Milk - 'Fak Thaawng gaeng buat'. It is similar in ways, to Bananas in Coconut Milk - Kluai Buat Chee, but seems to develop a deeper, richer, flavour, when the pumpkin breaks-down, a little.

This is one dessert you'll be making, time and time again.

Ingredients:

1 cup x water
1/2 tspn x salt
2 cups x Pumpkin - chopped into small cubes
1/3 cup x Palm Sugar
1/2 cup x Coconut Milk - try to limit the amount of fats included.

Method:

Skin the pumpkin, remove the seeds, and cube it into pieces of x ½" x ½". Add the water and coconut milk to a pot, and heat it over low heat. Add the salt.

Add half of the sugar and taste it for sweetness before adding more. If you find it to be too sweet, add more water. Stir to dissolve the sugar. Add the pumpkin, and let it boil until cooked. Serve hot, warm or room temperature.

The key to this dish is thinning-down the coconut milk. Coconut milk, or cream, will curdle when boiled. If your Coconut Milk is creamy, dilute it with water.

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Orange Rice

noreply@blogger.com (Roberto) — Wed, 22 Jul 2009 04:46:00 +0000

ORANGE RICE

I do not think this dessert is strictly Thai. although I did have it for the first time when I was in Bangkok. I have searched for the recipe, many times, and eventually found it on p.134 of *The Margaret Fulton Cookbook.

It is a delightfully tasty, and 'easy-as-pie' dessert.

Orange Rice is one of those simple desserts, which anyone, who can cook rice, can prepare - in minutes.

Ingredients:

1 cup x Rice - Thai - Jasmine, or Basmati - per person.
½ cup x Orange Juice - plus 2 tbspns more, for after the cooking.
1½ cups x Water
1 oz x Butter, or Margarine
½ cup x Sugar
1 tbspn x Grated Orange Rind

Method:

Rinse the Rice and drain it. Just once, is enough. In a small saucepan, bring the Water to the boil. When boiling, add the Sugar and Orange juice - stirring well, to combine. Add this liquid mixture to your Rice Cooker and mix with the Rice. Start the cooking.

When the Rice Cooker stops the cooking, I allow it to sit for 5 minutes on 'warm'. Then, add the couple of tablespoons of Orange juice not used in the cooking, and the Orange Rind. Stir in and allow to cool.

This is delicious on its own, or with some whipped cream, or ice cream. I might even suggest some Candied Orange Peel, too! Mmmm.

* The Margaret Fulton Cookbook^© - Originally Published by Paul Hamlyn Pty Ltd. 1968.

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Khao Man Gai - Hainanese Chicken Rice

noreply@blogger.com (Grumpy1) — Mon, 13 Oct 2008 03:30:00 +0000

KHAO MAN GAI - ( ข้าวมันไก่ ) ... (lit: rice, oil, chicken)

This dish is celebrated as an 'Up Town' dish, and is not always easy to find, although there are some particular food carts on, and around Sukhumwit, in Bangkok, which always seem to have it. It is done in a Hainanese-style, and is very widely eaten in Asia - especially in Vietnam. My wife and I love it, and always had it, weekly, at home. I also, always enjoyed it in Hat Yai, when I had lunch after my Visa-run to the border at Pedang Besar. There was a great restaurant inside Robinson's Department store in Hat Yai, not far from the Railway. Mmmm, please, take me back!

It is essentially a complex dish, though easy to make, and uses Boiled Chicken, rather than fried. Many times I have found it with skin on, though I prefer it off.The complexity comes mainly in the composition and balance of the sauce and accompanying soup ...

Serves: - Two people

Preparation: - around 1 hour

Ingredients:

For Cooking the Chicken:

1 x med. to lge. chicken
2 x tspns salt
1.65ltrs (3.5 pints) x water

For the accompanying salad:

1 x Cucumber
1 x sml bunch Spring Onions
4 x Hard Boiled Eggs

For the Soup:

2½ ltrs (5 pints) x Water
2 tspns x Pepper
3 tbspns x Light Soy Sauce
3 or 4 x Chinese Green Spring Onions
Bunch x Parsley
500gms x Ash Pumpkin - Waxy Gourd, Winter Squash - 'Fak Kiaow '

For the Sauce:

¼ cup x chopped Garlic
½ cup x Soy Beans sauce (or preferably, Yellow Bean sauce)
¼ cup x chopped fresh Ginger
½ cup x Light Soy Sauce
¼ cup x Dark Soy Sauce
½ cup x grated Palm Sugar
6 x chopped Chillies - with, or without seeds

For the Rice:

2 - 3 cups x Rice - (Jasmine is best)
2 - 3 cups x Stock, (preferably Chicken - to depth of one finger knuckle above rice.
1 tbspn x chopped Garlic
2 tbspns x Canola Oil

Method:

Add the water, chicken and salt to a large-enough pot, and boil on a low heat until thoroughly cooked.

You can add some of the Ash Pumpkin during this process, if preferred. Drain well, and remove the skin. Some prefer to also remove wings and drumsticks, too. I prefer to break the chicken into smaller pieces, although it would be OK to cut it.

Wash the rice well, removing as much starch as possible. The Garlic should be lightly fried in the Canola oil until aromatic, then added and mixed with the rice. Cook like that until the rice starts to show signs of drying out. Then transfer it all to the rice cooker. Add the Chicken Stock and set to cook in your rice cooker. There should be enough stock in the rice cooker to be around ½" to ⅝" above the rice.

To make the soup, add the water to the pot you used for the Chicken, or Garlic and Rice, (getting some of that flavour, too), and boil it. You can also add some Ash Pumpkin to it. (I like to add a cube, or two, of Chicken Stock, as well). After 30 minutes, add the Pepper, and diced Spring onions. Just before serving, add the Parsley.

The accompanying Sauce is just a mixture of all the ingredients. If lazy, or you don't have all ingredients, you can also use a BBQ sauce.

To serve, I prefer separate bowls of choices. That way, I can pick and choose.

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Our Secret Restaurant

noreply@blogger.com (Bob) — Thu, 05 Jun 2008 02:53:00 +0000

OUR SECRET RESTAURANT

Living in Cha Am Beach, Cha Am, Petchaburi Province, Thailand, is not only a pleasure, it's a mouthful to say! Speaking of mouths full, Penny (my Princess), and I, ate at many restaurants, but for some reason, or another, I never seemed to have my camera with me - except on a rare occasion, like this one.

We frequented, what appears to be, a rarely patronised restaurant, to most people, on the North Beach. I say, what appears to be , because no-one ever seemed to be there during the day. At night, you couldn't move - unless you knew the 'boss-lady', as we did. The restaurant specialises in Seafood. You arrive - choose your fare from the tanks of live fish, crabs, prawns, mussels etc, and instruct the staff how you want them cooked. Fabulous.

My favourite is the Prawns entree, followed by BBQ Sea Bass, Rice and Phrik Narm Som, and a 'few' bottles of Heineken, or Chang beer, although the Thais call it Beer Chang.

I also love the peaceful tranquillity of the place - right on the beach, if you want a walk before dinner. The surf never gets too full in Thailand, and the constant breeze tempers the overall experience.

You do not have to dress up - just jeans, T-Shirt, shorts or whatever. Service is great, and the food - wonderful!

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Getting around

noreply@blogger.com (Bob) — Wed, 28 May 2008 06:34:00 +0000

GETTING AROUND

One of the most common sights in Thailand is the Motorcycle. I'd love to have the franchise!

There's two things to remember, when thinking of hiring/buying or borrowing a motorbike, in Thailand:-

1) It doesn't matter whether, as a Farang, you are in the right, or the wrong - you are in the wrong!
2) There are rules, but no-one worries about them until the inevitable bingle/crash/policeman/problem.

Hiring a motorbike is as easy as ordering a cup of coffee. The costs vary according to the town/city you are in, how well you try to speak Thai, how well you are dressed, whether you have a Thai-friend arrange it for you, or how long you want it for. I actually hired a motorbike with my Library Card!

They can go for as little as 120 - 150 baht (A$5.00) per day for something around 100cc.

If you are in Bangkok, wear a helmet. The Police are getting very well paid by non-wearers, and they like it! So, expect to get pulled-over. Cars do not worry about hitting motorbikes, either. Too much traffic around to stop and figure things out, so they just keep going - disappearing into the traffic.

I bought a Yamaha for around 46,000 baht. It was a 125cc and was great for my wife Penny, and I, to scoot around town in. I wouldn't take it on the highway, as with me at 125 kgs (275lbs) and Penny at 55 kgs (121lbs) it lacked any get up and go! One fellow, who serviced our bike said; "Oh. Very fast bike - but you too big!" Thanks, mate!

Great fun, but beware. Make sure your travel insurance is current - and fully paid-up! I know there are many folk who have 'no worries' on a bike. I am the same. But, it's little things like cuts and scrapes which become infected, and put you either, in hospital, or on the plane home, which are annoying!

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Penang Curry - with Pork

noreply@blogger.com (Grumpy1) — Thu, 22 May 2008 03:34:00 +0000

PENANG CURRY - WITH PORK

This would have to be one of my all-time favourites - in the curry line.

Penang Curry, (or Panang curry), is usually done with Chicken, or Beef. I like it with Pork, as well. In Thailand, Beef is not always as good as it should be, and Chicken and Pork are more readily used, due to their ubiquity.

SERVES: This quantity feeds two people adequately.

INGREDIENTS:

300 gms x Chicken, Beef, or Pork meat. (I prefer it to be prepared as per stir-fry)
1½ Cups x Coconut Milk
1 tbspn x Fish Sauce
1 tbspn x Sugar
1 tbspn x Olive Oil
1½ tbspns (up to 50 gms) x Penang Curry Paste - (Mae Ploy brand is popular (see photo) - although Mae Pranom is the one I prefer. I can't find it (so far) in Australia.)
2 x Kaffir Lime Leaves
2 x Small branches of Bai Horapa - (Sweet Asian Basil) - (20 - 30 Leaves)
Rice - Jasmine, preferably - 1 cup per person

METHOD:

Put your Rice in the Rice Cooker and start it.

In a large frypan, cook off the Panang Curry paste until you can 'smell' the aromas. Then add the Coconut milk, turning to a low heat, and simmering. When the curry becomes drier, add the Meat, Kaffir Lime leaves, Fish Sauce, Sugar and another ½ cup of Coconut Milk. Stir and cook until meat is done.

Taste before adding any seasoning, as this is already very spicy!

At the very last, add the Basil leaves, quickly stirring them in. They do NOT require cooking - just warming.

Serve on, or aside, your rice.

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Magnificent Malaysia

noreply@blogger.com (Bob) — Mon, 05 May 2008 00:23:00 +0000

A Trip to Malaysia...

One of the very few, but the greatest of, the pains, about living in Thailand, is the inevitable Visa Run. Either you are lucky enough to live near the border and motor across, or you have to fly out of the Kingdom. I preferred flying but was often restricted to a quick mini-van run from Nakhon Si Thammarat to Hatyai in the south - 120 baht each way, to either Sadao, or Pedang Besar, which was 50 baht - each way.

Yes, it is a hassle getting up early, cramming my 185cms/120 kgs frame into a 'mini-van' for the two hours, or thereabouts, to Hat Yai. Then, another half an hour to the Immigration Checkpoint at the border. Once there, mingle with one hundred thousand other 'tourists/farangs' from buses and cars, trucks and bikes, and hope to get through as soon as possible, only to face it again at the Malaysian border. It wasn't over then, either, because you'd have to come back!

Note: It is far better to go to Pedang Besar, than Sadao, because it is a road less travelled by most tourist buses. Once there, and the mini-vans will drop you off at the checkpoint, it's a good idea to hire a motorbike-taxi for the short distance from the Thai checkpoint, down to the Malaysian checkpoint and return. This costs about 40 baht - including a tip! Then, after phoning the mini-van depot for the pick-up time, all you have to do is wait for a short while - perhaps at the little restaurant near the Police Station opposite the Thai Checkpoint.

I remember when I lived in Cha Am, many ex-pats used to travel to Burma, via Ranong, which was a mammoth test of endurance, lasting, sometimes, around a day in duration. It was a good excuse for a drink, too, but well and truly over 15 hours - non-stop. Yeach!

However, once per year, I had to go to Penang, Malaysia, and re-new my Visa. This was the trip I really looked forward to. For those who may have never been to Malaysia, do it! I think it is a beautiful country. The highways are grand, well-surfaced, spacious and in good repair. The roadside restaurants are all relatively clean and serve food which has never made me sick (touch wood). Make sure you have changed some bahts to ringgits (generally, around 10 to 11 baht/ringgit) before you go, too.

From Sadao, it takes about 4 to 4½ hours to reach Georgetown, a suburb, where I always stayed, as it is cheaper, and more cosmopolitan. It also has a great Indian Restaurant. This is mainly due to the fact that the afternoon traffic can be 'thick'.

The unfortunate part of the trip was, for me, that by the time I got to Penang, it was generally around 5.00pm. Now, those people who frequently apply for Visas will know, Embassies and Consulates most probably have acceptance of applications in the morning, and distribution/return of Visas and Passports in the afternoon - generally, the next afternoon.

So, what to do for 16 hours? First, book in to the hotel, which in my case, was always the same one, at 70 Penang Rd. Why not? It only cost 55 Ringgits (600 Baht/ A$20) per night, and was half-decent). I've yet to find a 'dirty, grotty hotel in Malaysia, not that I'm looking for one, either.

A quick dinner and into bed by 21.00 hrs, as it's been a long, long day.

So, a late arrival in Penang meant that I had this overnight stay, to submit my application the following morning, then wait another night until the following afternoon, to get my Visa. So, two nights accommodation were a minimum requirement. No problems, though, for me. I loved it. I got a business card the first time I went to Georgetown, and used the same Taxi driver all the time. I'd haggle a price with him for the four trips, and waiting time, that I would need him available, and he never let me down. Including a 10% tip, it used to cost me around 25 Ringgit. He also showed me some nice sights and often shared a cuppa.

Once settled in, I'd 'hit the toe' for a couple of hours of sightseeing, or shopping. This is always worthwhile in most ex-British territories. Georgetown is very similar to the 'old' parts of Singapore. I love the architecture of that period, although most of it looks ancient, now, and in need of repair. The gardens are always wonderful to observe and the often seen wildlife of birds, lizards and sometimes, monkeys, a wonderful treat.

By 17.00 hrs, I'd be heading 'home' to shower for dinner, which was always Indian (see photos). I absolutely love Indian restaurants, all of the smells and aromas, the way they make coffee, watching them make Rotis and other breads, preparing some of the foods and especially, the comings and goings of a myriad of customers from different cultures, ways of life and, perhaps, countries. My favourites are the curries. Hot, mild, sweet or sour. No problems. I have only ever, been sick once - and that was from eating too much, I think.

Next morning, after a walk and some Curried Vegetables, wrapped in Rotis, coffees and newspaper, I got in the taxi and went to the Consulate (around 10 minutes from Georgetown to the Thai Consulate), submitted my application and then back to the hotel, or on some sightseeing trip. The rest of the day was really open to me.

The third day, I'd arrive at the Consulate by 13.00pm, hopefully, near the head of the line, get my Passport, back in the taxi and off to the Mini-van check-in point, for a two o'clock departure for the four, or so, hours back to Hat Yai. Arrival - 18.00pm!

Now, I am lucky. I have my wife, Penny. There are NO mini-vans departing Hat Yai, after 18.00 hrs, on a return trip to Nakhon Si Thammarat! I'd call Penny on my mobile, as soon as I reached Thailand, and let her know my ETA in Hatyai. Penny would then ring the Nakhon Si Thammarat mini-van company, and offer to pay for two seats, if they'd wait an extra ten minutes for me to arrive. They did, and this worked out a lot cheaper than an overnighter in Hat Yai - plus dinner. The other customers showed a little annoyance, though. Ten minutes is, after all, a big inconvenience! It's amazing how so many people travel by mini-van expecting to reach somewhere, exactly on time...irrespective of traffic hold-ups, mishaps, or fat chaps! hahaha.

Home by around 20.30 hrs, in time for a play with the dogs, a walk around the garden, a super-supper, and some quality computer time, before bed. Easy.

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Getting there, is half the fun!

noreply@blogger.com (Bob) — Tue, 01 Apr 2008 20:21:00 +0000

GETTING THERE, IS HALF THE FUN!

When I lived in various parts of Thailand, getting from one place to another was always an adventure - an adventure in diversity of scenery, culinary delights, language variances, and, yes, endurance. Sometimes by an antiquated Bus, Tuk Tuk, Mini-van, or Rattler... The Rapid Train - more often, the 'Rabid' Train.

Getting from Australia to Thailand can be nearly the same, if you are not too pushed for time. Naturally, if you want to 'get there' and 'get started' quickly, of course, fly by Thai Airways, or Qantas, or Emirates. But, if you don't have time restrictions, and you are on a budget, like me, economy is directing my mode.

That's why I fly ...

Tiger are now flying, albeit in stages, into most places of Australia - even Newcastle, which suits me fine! Darwin, Perth, Melbourne, Mackay, Gold Coast and a few others. Fingers crossed for a Darwin-Sydney leg!

I've heard many stories about disappointments with the so-called 'Cheap Flights', and I can understand the passengers emotions. Well, that's the risk, unfortunately. The companies are quite open and up-front about the possibilities of Flight Changes, or Cancellations. It's a pain, I believe, though it hasn't actually happened to me - yet. I pay insurances.

The Princess and I always fly Tiger, as we have had no problems. It's comfortable, clean, the staff are courteous and capable, and it's CHEAP! For example...

I just did an itinerary for Penny... in May.

Bangkok to Perth - Dep. 08.20 - stopover Singapore - Arrive Perth 21.05pm - same day.
Perth to Melbourne - Dep. 00.25 - Arrive Melbourne 05.50 next day.
Melbourne to Newcastle - Dep. 13.45 - Arrive Newcastle 15.15 same day. (I pick her up).

Total Cost? A$ 382 + Insurances. (It's slightly cheaper going back!) Pretty cheap, eh?

This price will vary slightly, too. Sometimes greatly, as a 'special' might be announced.

We are fortunate, too, in that Penny has friends in Perth and can bunk-in with them, if needed. She doesn't mind looking around the airport shops, either!

As I said, time is not a problem for us, and I add, that I think the best part of flying, is the take-offs and landings. So the more of those, the more I, at least, enjoy the overall trip. PLUS - I'm not cooped-up for 8-10 hours at a stretch - which detracts from my enjoyment level. Penny just sleeps. I can't - even after counting clouds!

Try building a trip, like this one. It can be fun!

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No Call from Lotto, yet.

noreply@blogger.com (Bob) — Thu, 31 Jan 2008 02:08:00 +0000

NO CALL FROM LOTTO, YET.

Here it is, nearly February, 2008, and I still haven't got the phone call from Lotto, telling me of a Multi-Millions of Dollars win! Oh, well, maybe soon. I am just as deserving as the next person, and I already know people I am going to assist with some dollars, and things I am going to do. So hurry up, folks!

Christmas came and went as per usual, but this time, the first time in 6 years, I was surrounded by my family, and it was great! I was fortunate to be asked to sleep-over for a few days, at my sister, Helen's place. It's very nice - and has Air Conditioning all through it. The only problem for me was, the weather wasn't hot enough for the Air/Con. Damn! Since coming 'home', the weather has been in total reversal to what I had experienced, all my life, in Newcastle. Normally, from December to March, the weather in the coastal area of New South Wales, say from five hundred miles either side of Sydney, is warm to bloody hot. 30C to 40C, with constant sea-breezes from mid-afternoon onwards. Not, this year. It's hardly cracked 30C. (92F). It must be that La Niña weather system. We just got rid of her cousin, El Niño, after 10 years of droughts. But, that's Australia for you - and with thanks to Dorothea MacKellar's wonderful, and patriotic - 'My Country' - "...a Sunburnt Country, a land of sweeping plains, of ragged mountain ranges, of droughts and flooding rains"!

Christmas wasn't as good without Penny here, but today, 31/01/2008, I received news that may be the reversal of all bad things I have been saying about the Australian bloody Government. So, it looks like Penny's application for Migration Visa, which we submitted in September 2007, could well be approved, by mid-February! (Fingers crossed) - (and so little was I to know how things would change, as soon as it was granted!).

I've sort of settled back into things in 'The Australian Way', but I would move back to Thailand this afternoon, if I could. I am constantly ill-at-ease here, in Newcastle. I live where I can afford to, and have to put up with some of the most debauched, depraved, drunken, disrespectful detritus, known to mankind. The police don't want to know about problems, as they are short on numbers. No fool would ever say anything directly to these young people, for fear of great reprisals, and I can't afford to move. Of course, there is also the question, where would I move to? Young people appear to be the same - everywhere. What has gone wrong with us, as a society? Why is there so much hatred and anger emanating from these young folk? It's scary. For example, I live in the top flat. The fellow in the flat, immediately below me, thinks it's his god-given right to come home at 4 o'clock in the morning, and entertain his drunken friends - with loud disco music! When I chatted him about it, he wanted to fight me! I'm 56 now, and couldn't go 1 round with a bag of marshmallows, anymore. Fight? WTF?

Maybe I am lucky, because he only does it four nights per week. I can sleep, eventually, on three.

When Penny gets here, finally, things may be different. Maybe we'll move, but, one thing for sure, it'll truly be the completion of My Last Legs, (the blog with the same name, is now merged with this blog) for "...I'll never play the Wild Rover no more!"

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One Way to Prepare a Mango

noreply@blogger.com (Bob) — Thu, 17 Jan 2008 09:40:00 +0000

Mango - (Ma-Muang)

Cut off the end (where the stalk attached)

Peel the mango - preferably with a Peeler. This way, little flesh is taken from the fruit.

Using the seed as a guide, and a sharp knife, slice through the mango from end-to-end.

Cut the mango cross-wise to your liking and slide it onto the plate, then do the other side.

Enjoy your mango!

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Ghang kaew wan - gai - Green Curry - with Chicken

noreply@blogger.com (Bob) — Thu, 17 Jan 2008 09:21:00 +0000

GHANG KAEW WAN - GAI- (Green Curry - with Chicken)

A 'Spicy' Thai Green Curry is always been one of the most popular dishes, in any household. It is also sold in most restaurants. It takes little time to make, and even the Thai Green Curry Paste, can be purchased in a jar (see photo of ingredients). There are many different ways to make this lip-smacker of a curry. Some cooks use ground Coriander root, Garlic and Pepper. These are entirely up to you. The only thing I suggest is, when using the already prepared Curry Paste, cook it a bit first to release the flavours.

Servings: 2 - 4 people.

Ingredients:

In the next photo, we have used (Top L.to R.) - Bai Horapa (sweet Asian Basil - pron. Holapa), Thai Eggplant Makheua) - (not to be confused with Makheua-Teht - Tomatoes), Chicken, Chillies, Green Curry Paste, Palm Sugar. (There is a small tray in the middle with Green Curry Paste in it, too).

1 kilogram x Chicken Fillet - Sliced or torn to small sized pieces.
1 x 250gms Coconut Milk
200gms x Bai Horapa (or Kaffir Lime leaves if preferred)
2 - 3 x Medium Chillies
1½ tspn x Salt and a little Pepper
4 - 6 x Thai Eggplant - (Makheua), or a quantity of Pea Eggplant - (Makhuea puong)
2 tbsp x Palm Sugar
2 - 2½ tbsp x Green Curry Paste
A little good quality Fish Sauce, may be desired
2 - 3 cups x Rice - put on to cook in your Rice Cooker.

Method:

Prepare the Chicken and season it with some salt. Lightly fry the Curry Paste, in a little oil if needed, to begin the release of aromas. Combine the Chicken and a little Fish Sauce, if desired, and add it to the Curry Paste, stirring occasionally, until cooked. Place the cooked Chicken and Curry Paste into a large pot, add the Coconut Sugar and Coconut Milk. Then add the Egg Plant, and then taste it. The taste must be strong, but not overpowering - a little sweet, as well. When this all comes up to the boil, add the Bai Horapa , or Kaffir lime leaves, the prepared Chillies, and simmer until the rice is ready.

Serve over, or with, Rice.

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Khao Neow Darm - Black Sticky Rice

noreply@blogger.com (Bob) — Thu, 17 Jan 2008 09:12:00 +0000

BLACK STICKY RICE - (Khao Neow Darm)

(( Khao = Rice, Neow = Sticky,(Si-) Darm = Black ))

Serves: Two (2) People

Ingredients:

2 x cups Black Rice - sometimes called Forbidden Rice, or Indonesian Black Rice
5 x cups Water
2 x cups Sugar
1 x tspn Salt
1 x carton 250mls Coconut Milk

Method:

In your Rice Cooker, cook the Black Rice with the Water - until it is soft. This is very important, as Black Rice is a harder rice than its white cousin.

Once it is soft, add the Sugar, and stir until the sugar dissolved.
Allow to cool.

Mix the Coconut milk with the Salt, and serve in a separate bowl for self-service, as an accompaniment.

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Kuay-tiao phad se-iew

noreply@blogger.com (Bob) — Thu, 17 Jan 2008 08:09:00 +0000

KUAY-TIAO PHAD SE-IEW

This popular Noodle dish is found all over Thailand. Once again, as with the very popular, ubiquitous, vegetable soup Kuay-tiao rad na, the flat River Rice Noodles Kuay tiao sen yai, (large) are used.

This is a relatively quick and easy snack, or can be a Main Meal.

Serving: 2 people

Ingredients:

... from the above photo, Top centre - clockwise - we have some of the ingredients: Noodles, Garlic, Pork, Chinese Kale, Eggs and Sweet Soy Sauce.

300 gms x Noodles - Noodles, cut into strips, about 2 cms wide.
150 gms x Pork Fillets - cut as per stir-fry
2 x cups of Chinese Kale- (Kha na)
1 tbsp x Garlic
2 tbsp x Sweet Soy Sauce
1 tbsp x Sugar
1½ tbsps x Light Soy Sauce
2 tbsps x Canola Oil
1 tspn x Crushed Pepper
2 x Eggs

Method:

To a wok, or frypan, add the Oil and the Garlic. Fry until the Garlic is a golden colour. Add the Pork and stir-fry until cooked. Then add the Noodle strips, Soy Sauces and Sugar and stir until cooked. When cooked, add the Vegetables and cook again until the Vegetables are wilted. Then crack two eggs over the lot and lightly turn in the pan until the egg starts to cook.

Just before serving, add the Pepper to freshen the aroma. Chili can be used as well, depending on your taste.

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Kluai Cheum - Sugared Egg Bananas

noreply@blogger.com (Bob) — Wed, 16 Jan 2008 13:50:00 +0000

KLUAI - CHEUM

One of my great treats, is when Penny makes a batch of Kluai Cheum.

The well-known Kluai Khai tao (Turtle-Egg Banana) is a tiny variety, not much bigger than your thumb, but has a lovely, very thin, yellow skin and a mild taste. They are not like the baby bananas, (Click on the image in this next link, and look in the lower right corner, Kluai Khai), nor like the Kluai Nam-wa, in the sweetness stakes, but still, very delicious. You could sit and eat a whole hand of these without getting full. Yummy!

This treat can be eaten at anytime, but, I think, is best after dinner - maybe with some... ICE CREAM?

Serving: 2 people. Maybe 5 - 6 bananas per person

Ingredients:

1 x hand Kluai Khai tao Bananas
½ x kg Sugar
½ x cup Water

Method:

Mix the sugar and water in a pot. Place over gentle heat and stir until very thick and syrupy. This is now near boiling point.

Peel the bananas. Once the syrup is like runny-toffee, put the bananas in and cook slowly. The Bananas are ready when they have 'taken-on' the sugar mix and are noticeably softer and really yellowy/golden in colour. Once cooked, remove from the pot and allow to cool on a plate.

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Tom Yum Goong

noreply@blogger.com (Bob) — Wed, 16 Jan 2008 13:36:00 +0000

SPICY PRAWN (and Seafood) SOUP

I know many of you have been waiting for this wonderful Thai, spicy Prawn Soup. It is my no.1. favourite soup, and I hope, soon to be one of yours, too. Apart from Prawns, you can add whatever seafood you like - a little fish, perhaps a little squid, shellfish etc.

Servings: 2 to 4 people.

Preparation Time: about 20 - 25 minutes

Ingredients:

2-4 cups x Rice (for accompaniment), to be cooked in the Rice Cooker - preferably, if desired.

For the Soup:

200 gms x Medium-sized Prawns - peeled and de-veined
100 gms x Mushrooms - Shitake, and/or Enoki Mushrooms
1 stick x Lemongrass
3 cloves x Garlic
2-3 x large Tomatoes
5 x Kaffir Lime leaves
2 tbsps x Mae Pranom Brand - Thai Chili Paste
1 tbsp x Sugar
1 tspn x Salt
2 tbsps x Fish Sauce
1 cup x Evaporated Milk
3 tbsps x Lemon Juice
3 cups x Water
3 small x Onions

Method:

Slice the Lemon Grass thinly, or pound it slightly in a mortar and pestle, if desired. Slice the Garlic, Tomatoes, Onions and tear the Kaffir Lime leaves into smaller pieces. This helps release the natural oils, therefore, the flavour.

Put these into the 3 cups of water in a medium cooking pot. Bring to the boil and simmer for about five minutes. The aromas of the Lemon Grass will tell you it's time to add the Prawns, Mushrooms, Tom Yum Paste, Fish Sauce, Lemon Juice and Milk. The Salt and Sugar are used as a balance of Flavour. Test by taste.

Once the Prawns are cooked, the soup is ready for serving, either just as a soup, or with the rice accompaniment.

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Tom Yum Haeng - (Dry) Tom Yum Goong

noreply@blogger.com (Bob) — Wed, 16 Jan 2008 13:23:00 +0000

(DRY) TOM YUM GOONG -(Tom Yum Haeng)

A wonderful variation on the fantastic Tom Yum Goong soup which is relished by all Thai food lovers.

Servings: Two (2) people

Ingredients:

2 cups x Rice
300 gms x medium-sized Prawns - peeled and de-veined.
1 cup x Onion - quartered only
1 tspn x Garlic - crushed
1 tbsp x Canola Oil
1 cup x Bai Horapa leaves (Sweet Asian Basil)
½ cup x Evaporated Milk
1 tbsp x Sugar
1 tbsp x Light Soy Sauce
2 tbsp x Thai Chili Paste - Nam Phrik Phow

Preparation:

Start the rice in your Rice Cooker.

Place the oil in a wok, and fry-off the Garlic until soft and yellow, then add the Prawns. Once the Prawns have nearly cooked, add the onion. Cook until soft. Add the Nam Phrik Phow - (Thai Chili Paste), Soy Sauce and Sugar. Stir-fry until everything is well cooked.

Just before serving, add the Bai Horapa leaves and the Evaporated Milk. Allow to cook only for another minute or so, to heat the milk and soften the leaves.

Serve with, or over, rice.

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Massaman Curry - Chicken

noreply@blogger.com (Bob) — Wed, 16 Jan 2008 13:06:00 +0000

MASSAMAN CURRY - CHICKEN

Although this curry is difficult to find in Thailand, it is considered a Thai favourite, by many. It's roots are from the border area with Malaysia, with a strong Muslim / Malaysian influence, however. It truly is one of the greats, and it is not a big time consumer to make.

There are as many varieties of this curry, as there are varieties of ingredients, but you'll tend to find one that you like better than the others. So, this is how Penny makes it:

Servings: 4 - 6 people

Ingredients:

1½ kilograms x Chicken thighs, (or a mixture of thighs and breast pieces - even wings)
8-10 x Potatoes (the Waxy-Yellow Variety)
400 gms x small peanuts
2-3 tbsps x Palm Sugar
2-3 tbsps x Tamarind water (juice)
200 mls x Coconut Milk
600 gms x Massaman Curry Paste
2-4 cups x Rice
1 tbsp x Salt

Optional:

3-5 x Onions
Fish Sauce
250 gms x Dessicated Coconut

Method:

Roast the peanuts until they are a yellow colour, peel them and then boil them until tender.
Peel and cut the potatoes into small pieces or cubes. Marinate the chicken pieces in some salt for 15-20 minutes.

Fry the Massaman Curry paste quickly, to release the aromas and flavours. Add the chicken pieces and stir fry until cooked. Add the coconut sugar (and a little Fish Sauce if desired). While it is frying, add a little of the coconut milk and don't allow it to boil dry.

When the chicken is cooked, transfer it to a large pot, with some thin coconut milk. Add the potatoes and peanuts. When the potatoes are soft and cooked, add some Tamarind juice, some more of the coconut sugar.

At this stage, turn down the heat, and simmer for as long as you need, to allow the three fantastic characteristics of this curry, to come through - sour, salty and sweet.

Upon tasting , if to your liking, add the remaining coconut milk.

Cook your rice while the curry simmers - and like all good curries, the longer you leave it, the better!

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Pork and Shrimp Wonton Soup

noreply@blogger.com (Bob) — Wed, 16 Jan 2008 12:44:00 +0000

Penny's PORK and SHRIMP WONTON SOUP

This delightful meal is one of my all-time favourites. It doesn't take too long to make, and is worthwhile. If you are into making things yourself, instead of buying ready-made items, then have a look at Rhonda Parkinson's recipe for Home-Made Wonton Wrappers. It's easy and quick, too.

The secret is to ensure a fine processing, and combining, of the two meats, and NOT to put too much in each wonton wrapper. Also, make sure there is no air bubbles in the parcel, (or clouds), as the Chinese call them - (I learned that from Rhonda).

Serving Quantity: 4 people (eight (8) wontons per person)

Ingredients:

500 gms x Pork Fillet - cut into small pieces for processing
300 gms x Prawns (peeled and de-veined)
Salt and Pepper - if desired.
3 x Spring Onions
2 Litres x slightly salted water for cooking the wontons
2 Litres x a Broth, or Stock, preferably Chicken
1 Packet x Wonton Wrappers
Small amount of water in a dish/bowl

Method:

Place Pork and Shrimp together in equal quantities, into a processor. Grind to a fine texture (optional). Once done, remove and season, if desired, continuing to mix it together, briefly, by hand.

Prepare the wonton wrappers (...and you need a small bowl of water to wet the edge of the wrappers for sealing).

Place a wonton wrapper in the palm of you hand, and measure out one (1) teaspoon of the meat mixture. Place the meat mixture in the centre of the wrapper. Gently, wet the tip of the spoon handle, with the water, and moisten the entire edge of the wrapper. Then fold one corner to the diagonally opposite corner. Gently press all edges together, and you have your little 'triangle' wanton. Repeat until all the Mixture is used.

N.B. Please ensure there are NO air bubbles in your wonton parcel. This gentle squeezing also helps the wontons to wrinkle as they shrink during cooking.

Bring two litres of Slightly Salted water to a gentle boil, and carefully insert the wontons, keeping them moving for a few moments, to avoid sticking. This may take some time as you do not wish to overcrowd your cooking process. Cooking should take around five (5) minutes, or until they float. Remove them and place in the bowls for serving. Over-cooking, or air-bubbles, will loosen the wrappers!

Quickly bring a Broth/Stock to the boil. This can be a weak chicken broth, made as simply as possible. You don't want to over-power the flavour of the wontons. Dice some of the Green Shoots of the Spring Onions into the broth. Ladle the broth over the wontons and garnish with some of the spring onions. Serve.

I like mine with a little Cantonese Suki Sauce.

HINT: Don't make more than required, as the wontons NEVER really taste good the next day!

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Spring Rolls - 'Fresh' and 'Un-fried'

noreply@blogger.com (Bob) — Wed, 16 Jan 2008 12:10:00 +0000

SPRING ROLLS - 'FRESH' and 'UN-FRIED'

These delightful tasties, are, essentially, a Salad-type meal. They are Spring-Rolls made without the normal frying/cooking, (although the pork mince needs to be cooked, prior to making them).

Simply done, they are an easy meal to prepare, and won't leave you feeling full, - (unless you eat as many as I do).

The finished product...

Quantity: - As desired

Preparation: - 30 minutes

Ingredients:

Some x Rice Paper Wrappers - (dip briefly in a bowl of cold water, then remove excess)
300 gms x Pork Mince
1 cup x Ground Peanuts
150 gms x Sweet Pickled Radish
2 x Garlic Cloves
1 tbsn x Parsley Roots - Grind in Mortar, with the Pepper
1 tspn x Pepper - Grind in the Mortar with the Parsley Roots
1 tbsn x Canola Oil
3 tbsn x Sugar

*Phrik nam som ...

Salad leaves as per choice, though I would suggest Lettuce, Parsley, Bai Horapa, and Pepper Leaf (Bai Chaa pruu - 'Lalot' Leaf). The minced Pork is also in the photo.

Method:

Pork Mince... Put the Oil in a pan with the Garlic and fry it off, briefly. Add the Parsley and Pepper mix. When issuing a good, fragrant aroma, add the Pork Mince and cook it. When cooked, add and stir in, the Sweet Pickled Radish, Sugar and Peanuts. Briefly allow them to heat up, then remove it from the heat, and allow to cool.

Then simply, briefly, dip a Rice Wrapper in cold water, shake the excess water from it, and start to wrap your Spring-Rolls, as per Photo. Start with a little Pork Mince, wrap it a little, then a leaf of lettuce, a Pepper leaf, some Parsley, some Bai Horapa, maybe, even some more Pork Mince, then wrap fully, turning the sides in to seal the Roll. Easy!

These rolls are also tasty with Penny's Thai Barbeque Sauce.

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Thai Barbeque Sauce

noreply@blogger.com (Bob) — Wed, 16 Jan 2008 11:33:00 +0000

Penny's THAI BARBEQUE SAUCE

There's not much to this one. It's a tangy sauce which is served with cold Chicken dishes such as - Khao Manh Gai.

Ingredients:

½ cup x Tomato Ketchup
¼ cup x White Vinegar
¼ cup x Water
1 x Onion - Chopped
1½ tspns x Brown Sugar
1½ tspns x Mustard - Powdered
1½ x tspns Worcestershire Sauce
1 tspn x Iodised Table Salt
¼- ½ tspn x White Pepper

Method:

Mix all ingredients together and place in a dipping bowl for serving.

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Narm Phrik Plaa - sauce

noreply@blogger.com (Bob) — Tue, 15 Jan 2008 11:58:00 +0000

NARM PHRIK PLAA

Chillies in Fish Sauce, with lemon

This is another of the famous Narm Phrik Dipping Sauces/Accompaniments, which Thai people love to have with their meals. Very popular all over the central part of Thailand. It will enhance the saltiness and spice of any dish.

Ingredients:

50 mls x Fish Sauce
1 x shallot
¼ tspn x Palm Sugar
1 tbsn x Lime (or Lemon) juice
10 x fresh Green Chillies - Medium-sized (finger-sized)

Method:

Slice the Chillies and the Shallot into small circular pieces, add all the other ingredients together, and serve in a small bowl. It will keep for 'ages' in the fridge.

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Narm Phrik Plaa Raa - sauce

noreply@blogger.com (Bob) — Tue, 15 Jan 2008 11:47:00 +0000

NARM PHRIK PLAA RAA - Thai Fermented Fish Dipping Sauce

The North-Eastern Thais love this sauce. Plaa raa literally means rotten fish, in Thai, and it has a very distinctive, though memorable, odour. The process of making this 'fish' is a time consuming one, as well.

When preparing any of these fish, it is imperative that they be cooked, to eliminate the possibility of parasite infection. But, don't let all that put you off this wonderful taste of Thailand.

Ingredients:

3 x small fermented fish - (Plaa Raa) - these may be Mud Fish, or Mackerel
1 x small piece of Galangal
6 - 7 x shallots- finely chopped
2 cloves x Garlic - finely chopped
1 tspn x salt
2 tbsps x Lime, or lemon, juice
12 x small 'bird' Chillies
2 - 3 x Kaffir Lime Leaves
1 tbsp x Fish Sauce
1 tbsp x Lemongrass - finely chopped

Method:

Cooking the 'Fish'...Wrap the fish in Aluminium foil, add the Chillies, Galangal, Shallots and Garlic, seal it, and roast it on around 200F for about five minutes. Then, remove the Chillies, and continue to cook for another 3 - 5 minutes.

Once the 'fish' are cooked, they will probably break up. This is normal. Chop them up finely.

In a Mortar, grind the Chillies, Galangal, Garlic and Shallots together, to a medium consistency. You could even use a food processor here, but, pulse it, do not make the past too fine.

Then introduce the fish to the other ingredients and mix them all together, adding the salt and lemon/lime juice.

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