Phuket and Pakora

Phuket in Thailand is another one of those islands where we have enjoyed fantastic holidays.  After spending our holiday one year in seedy Patong at the Western side of the island, exploring the crazy sights and sounds that is nightlife in this tourist heavy concrete jungle, we decided to enjoy a different part of the island during a return visit two years ago. We ended up spending a month in a tiny village bordering the river just south from Phuket City, enjoying authentic Thai life and food.

It was absolute bliss, we were in the middle of the jungle, hardly saw any tourists and were able to eat along the locals at the night market every evening, lunch in open air eateries during the day and chill as if there was no tomorrow. We rented scooters and explored the island whenever we felt the need to venture further afield. We were also able to spent a morning with Buddhist monks in the forest. Aaaaah the memories. We also absolutely love Thai food and I was lucky enough to take Thai cooking classes from a Thai lady living in the Middle East who believed in cooking only with the freshest organic ingredients, no MSG of course.

River Life

Last night I whipped up Money Bags and Thai Pakora for a quick, light dinner. The Tweens love cooking and are very adept in the kitchen - I left the making of the Money Bags up to them. The recipes are easy enough and the flavours will simply explode on your tongue. I never even thought of taking photos, but here we go with the recipe for the Pakora anyway.

Thai Pakora

This is a great little dish which can be served as snacks or as a vegetable with chicken kebabs/meatballs/any other meat dish. I almost always fry up a bunch when we get guests over.


Vegetables diced to sweet corn size (about half cm by half cm).
1 cup diced carrots
1 cup chopped white onion
1 cup sweet corn kernels
1 cup diced potato
1 egg
1 tablespoon soya sauce
1 table spoon fish sauce
2 teaspoons red curry paste
4 pieces Lime leaf shredded
Tempura flour
Mix all and use enough tempura flour to bind the veggies. Spoon into medium hot shallow oil, fry  and turn once golden. Serve by dipping into sweet chilli sauce.

The amazing beach where we whiled away the hours when not exploring the island on scooters or errr, eating!


 'Night Market' Cuisine

A piece of newspaper became a light shade in the second part of its existance

The Moken Sea Gypsies in Phuket. They are a are an Austronesian ethnic group with about 2,000 to 3,000 members who maintain a nomadic, sea-based culture. They speak their own language which belongs to the Austronesian language family.

Photos all my own.

Enjoy a great weekend full of fun and food!

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