Monthly Archives: February 2016

Pomelo Salad (Yum Som O)

It’s a lovely sunny day here. I just love being warm although yesterday we had a tropical down pour and it was still warm………my Pomelo tree in the garden is laden with fruit so this is a yummy and ideal way to use it..although segmented and frozen they make a  lovely addition to your G & T or Vodka tipple…. this was a welcome tip from a Russian friend  who also showed me how to drink and make a Bloody Mary the Russian way…Hic…that post is for another day Hic….

Pomelo Salad.


Pomelo Salad or as it is known here Yum Som O is a wonderful light refreshing salad made with Thai Grapefruit( Pink Grapefruit) can be substituted and there is very little difference in flavour.


2 Pink Grapefruit or 1 Pomelo.

12-16 peeled shrimps.

Sm.cucumber diced.

1/4 cup finely sliced shallots.

1/4 cup fresh Thai Basil or Mint.

1/4 cup Fresh coriander.

1/4 cup unsalted peanuts/cashews.

2 tbsp shredded coconut.

1 Red Chilli finely sliced.


Half to 1 lime.

3 tbsp Fish Sauce.

1-2 tbsp palm sugar.

1 -2 red chillies finely sliced.

Kaffir Lime leaf very finely sliced for garnish.

Pomelo Salad



  1. Set a pot of water to boil on the stove. Add shrimp and boil for just a few minutes, until the shrimp turn pink and are plump and firm to the touch. Drain and set aside to cool.
  2. Place shredded coconut in a dry frying pan or wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Tip coconut into a small bowl to cool and set aside.Repeat with shallots frying in a little oil until  golden and crispy tip into small bowl and set aside to cool.
  3. Prepare your grapefruit or pomelo, removing as much of the white peel as possible from the fruit. Break into bite-size pieces – 3 to 4 cups is a good amount. Set prepared fruit in a salad bowl.
  4. Add to the bowl: cucumber, basil/mint, coriander, and fresh chilli.
  5. Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.
  6. To put salad together: Add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut, shallots and nuts, reserving a little for garnishing, then toss again. Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. For more depth of flavor, add a little Fish Sauce . Your salad is now ready to serve.  Top with reserved coconut, nuts and shredded lime leaf, and
  7. Enjoy!
  8. Tip: Like most Thai salad dressings, this is an oil-free dressing, so it doesn’t appear to ‘cling’ as well as oil-based dressings, naturally collecting at the bottom of your salad bowl. This isn’t a problem – just be sure to toss a little more than you would for a regular salad in order to saturate ingredients with the dressing.

This salad is better served and eaten immediately, the fresher the better. If preparing for a party, keep the dressing apart from the salad until you’re ready to eat, then toss them together just before serving.

I do hope you enjoy  as this is one of my favorite salads, I do shred my Pomelo much finer though rather than having too chunky. But as with anything it is personal  preference.

Enjoy, Love you all xx

All photos are my own unless otherwise stated.

Thai Lemon Grass Salad(Yum Takrai)


This recipe is for all you veggies as promised. I personally love this salad it is so fresh and vibrant, you could leave out the dried shrimp if you really eat no meat or fish products, slightly different taste but still good as if I don’t have any to hand then I leave them out.

Yum Takrai (Spicy Lemon grass Salad)

15 stalks fresh lemongrass.

14 cup finely chopped ginger

2 tbsp. toasted cashews
2 tbsp. whole dried shrimp
1 12 tbsp. fish sauce
1 12 tbsp. fresh lime juice
1/2-1 12 tbsp. sugar
1 tbsp. whole dried shrimp, finely ground
4-6 red Thai chillies, stemmed and thinly sliced
2 shallots, very thinly sliced lengthwise
3 raw stemmed long beans, cut into 4″ pieces for garnish.
Trim and slice lemon grass very finely. Transfer lemongrass slices to a medium bowl, separate rings with your fingers. Add ginger, cashews, shrimp, fish sauce, lime juice, sugar, ground shrimp, Thai chiles, and shallots, and toss well. Garnish with long beans. Serve on Banana Leaf or Betel Leaf as in my picture.
Serve with steamed jasmine rice or cauliflower rice if eating Gluten free.
We also serve with a tamarind sauce made by combing 3 tbsp tamarind pulp with cup water in small pan, bring to boil and simmer 5 mins.
Remove from heat and stand 15 mins you can help break tamarind down with a spoon, strain through sieve extracting as much liquid as possible.
Add 2cm peeled finely chopped ginger and 2 cloves finely chopped garlic, 11/2 tbsp palm sugar,2 tsp fish sauce,1 tbsp chilli/garlic sauce and 1 tsp soy sauce to tamarind liquid. Bring to boil, simmer 5 mins.
Whisk 1 tbsp cornflour with little water whisk into sauce cook 1 min or until thickens.
Taste and adjust seasoning add more sugar if required.
Keeps in an airtight container in the fridge for up to one week.
I hope you enjoy this little salad, if you love Thai food then please have a look around my blog for more authentic Thai Recipes.
Love you all xxx

Shame on You AOL/Huffington! NO More Literary Booty Calls

Another great Kristen Lamb post …..wet knicker time again 😉

Kristen Lamb's Blog

Screen Shot 2016-02-18 at 6.39.59 PM Kristen goes FULL VIKING.

Okay, so I just about calm down then see something that fires me up. So yes folks, I put on my war paint. And Huffington Post? You have simply gone too far.


Some of you may be asking what has gotten my panties in such a bunch. A friend of mine, Chuck Wendig, who’s a fantastic writer and legendary blogger brought this quote to our attention yesterday in his post Scream It Until Their Ears Bleed—Pay the Fu&%ing Writers. In Chuck’s post, it’s easy to tell what set him off. Check out this quote:

Um…bite me? Um…bite me?

THIS Folks, is what happens when we let FREE get out of hand. FREE has side-effects and one of the primary side-effects are hallucinations that the other person likes it and needs it and actually you’re doing them a favor.

Jackass. Jackass.

Before we go any further, yesterday I…

View original post 1,994 more words

I am back on the blogging train!

Now fully recovered my first task is my contribution to Colleen @ Silver Threading  for Mindful Mondays here my very favorite Thai dish ..a Larb Moo

This is also my first attempt at a pingback so with mega thanx to Hugh here   Hugs Hugh.

Now for my recipe….I find sticking to Thai Food does wonders for losing a few pounds as Thai food is low on carbs,lots of fresh vegetables and herbs most cook very quickly so everything retains its colour and flavour, in fact preparation most times takes longer than the actual cooking.

This recipe can be made using chicken or Pork. I have used Pork Mince  for this.

Larb Moo .


Ingredients: Serves 1-2 people.

200gm Pork or chicken mince.

3 shallots finely sliced.

2 spring onions finely sliced green tops as well.

Handful of fresh Mint pick leaves from stem I just tear in large pieces( mine is a big handfull) love mint.

Handful of fresh coriander chopped.

A few Thai Basil leaves for top .

I Lime.Use half to whole lime juice depending on personal taste.

Dried chillies..dry roasted in pan and grind in pestle and mortar.

1 large tbsp toasted rice.

1-2tbsp Fish Sauce.

Small amount palm sugar….I use it sparingly.


Using small saucepan dry cook mince, I add a small amount of water to stop sticking.

Stir until cooked, remove pan from heat.

Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.

Stir in mint and coriander,shallots and spring onions, stir well but carefully.

Add fish sauce and half of the lime juice.

Taste! if required add more chilli,fish sauce and or lime juice. Put in serving dish.

Garnish with Thai Basil leaves.

Serve with steamed boiled rice or  Thai sticky rice.

If really cutting carbs then serve with sliced cucumber, sliced white cabbage, green beans and Thai basil leaves.

Thai’s eat a lot of raw vegetables with Larb which is why it’s a fairly healthy meal and if chicken is used even fewer calories.

NB: To make dried rice mix, take thick bottomed pan put on medium to low heat, cover bottom with uncooked sticky rice( if you don’t have) normal rice will do . Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

Can store in small container and will keep for 6-8 weeks…mine doesn’t as I make Larb at least twice weekly.


Enjoy ! More next Monday.


Love you all 🙂






Okay. I feel better now!

Well it feels good to be back in the land of the living after having the virus from hell…..and I have slept now for 2 nights yehhhh..I do not want a repeat of this ..ever.. as the last 3 weeks have been…urghhhh wouldn’t wish this on my worst enemy…well maybe …ha ha.

I have had the attention span of a gnat, couldn’t write , read, eat..never even had a vino….

Well that’s enough of the wallowing..thank you to everyone who expressed their sympathy it did make me feel loved, so thanx guys 🙂

So, What’s next???? What’s happened in my absence?????

One of my besties has gone, returned to Canada..left sunny Phuket….I will miss her so much as she was my friend, my mentor..the one who encouraged me to write…Love you Annie…

Our volume 2, Phuket Writers AnthologyAn Anthology of Short Stories By Phuket Writers

will be coming out about April so now I need to get a wiggle on and finish my last short story.  Engage brain if I can…

A temple visit to Wat Phra Nang Sang is needed to take some more pics now the festival has finished . You can then see what a beautiful temple it is.

Next week sees that start of Chinese New Year celebrations , noisy firecrackers, colourful processions and local entertainment as the Phuket enters the Year of the Horse. Vibrant celebrations as Phuket’s local Chinese community prepares for its most important festival. I will be there snapping away and enjoying some of the lovely food.

I need ro revisit Hugh’s views and News  post on Pingbacks..thank you Hugh just the tutorial I need…..

Made my first proper Larb Moo yesterday so that will be a post very soon.


The best news is a publisher wants ” first refusal” on my novel..yehhhhh..that came out of the blue….wants to read my first shitty draft so I need to get my head down and finish it… excited…so need to eat lots of Oranges and get my brain up to speed……make a rota( and stick to it).


Please forgive my ramblings , this is the first stirring of an inactive brain …3 weeks of fog…..and sleepless nights……Love you all ❤