Thailand, I'll be back!

On 19/09 we landed in Thailand (Bangkok). We went to our hotel for night, preparing for a big day tomorrow (my birthday). Everything was planned and  organised in advance; I booked hotel, transfer and a guide for a day. Later on, I would realize it was excellent move, as Thai language is unique and we wouldn't be able to understand anything from their signs (although airport and some tourist zones have English writings as well). 

If I had to describe Bangkok in a few words it would be People, Food, Temples and Royals.

People are genuinely nice and so quite, very polite and kind.

Food is unbelievably tasty, fresh and natural. I'd be happy to go back to Thailand just for food.

Temples are grandiose, beautiful and with so many details. I like the fact that you have to be decently dressed and take your shoes off when entering temples.

Royals are well respected here, their pictures are everywhere; Thai people love their King and Queen, who take good care of country and citizens.

19/09 smo sletjeli u Tajland (Bankok). Smjestili smo se u hotel, pripremajuci se za sutradasnji veliki dan (moj rodjendan). Sve je vec bilo isplanirano i rezervisano; hotel, transport i vodic za jedan dan. Kasnije sam shvatila da je to bio odlican zahvat, posto je Tajlandski jezik sasvim unikatan i ne bismo bili sposobni ista shvatiti iz njihovih znakova (mada aerodrom i neke turisticke zone imaju i Engleske natpise).

Kad bih morala opisati Bankok u parrijeci, to bi bilo Ljudi, Hrana, Hramovi i Kraljevina.

Ljudi su ovdje istinski fini i tako tihi, veoma ljubazni i usluzni.

Hrana je nevjerovatno ukusna, svjeza i prirodna. Rado bih se vratila u Tajland samo zbog hrane.

Hramovi su grandiozni, prekrasni i sa mnogo detalja. Svidjelo mi se to sto morate biti pristojno obuceni i izuti svoju obucu pri ulasku u hram.

Kralj i kraljica su ovdje veoma postovani; njihove slike svuda po gradu. Tajlandjani vole svoje 'royals', koji vode divnu brigu o zemlji i stanovnicima.

Grand Palace

 Can you imagine how much time would take for1,5 cm small tiles to be stuck on this huge golden building? The Golden Mount (Wat Saket) / Mozete li zamisliti koliko vremena je trebalo da se 1,5 cm zlatne plocice polijepe po povrsini ove ogromne gradjevine? Zlatno Brdo (Wat Saket)

Temple of Dawn (Wat Arun) / Hram Zore (Wat Arun)

Lots of gold and beautiful details / Gomile zlata i divnih detalja!

 

 

Blessings at Temple of the Emerald Buddha (Wat Phra Kaew) / Blagoslovljavanje u Hramu Emerald Bude (Wat Phra  Kaew)

 

Grandious buildings with many different styles; many temples and hundreds of Buddhas. / Grandiozne gradjevine sa razlicitim stilovima; mnogo hramova sa stotinama Buda.

Temple of the Reclining Buddha (Wat Pho) / Hram Lezeceg Bude, Wat Pho 

Preparing for Canal tour / Pripremamo se za obilazak naseljenih kanala

Accsess to homes is available only from water side. /  Prilaz kucama je moguc samo sa vode.





Canal names are neatly displayed , so you don't get lost. / Nazivi kanala su postavljeni, tako da se ne zagubite.

Poor and rich live in canal areas. / Siromasni i bogati zive na vodi.

Lunch on 'floating market'. I thought I know how good are Thai flavours...I was so wrong! Nothing is so fresh and tasty as here.

Rucak na 'plivajucoj' pijaci. Mislila sam da znam kako je Tai hrana dobra... Greska! Nista se ne moze usporediti sa ovako svjezom i ukusnom hranom ovdje.









Through Bangkok's busy streets to China market; OMG, so many products, and so crowdy!

Kroz zastopane ulice Bankoka do Kineske pijace; Moj boze, toliko razlicitih proizvoda i tako puno ljudi!

 

Tuk-Tuk as most common form of transport. /
 Tuk- tuk je najzastupljenije prevozno sredstvo.

 

Best guide ever, lovely Po. /  Najbolji vodic ikada, draga Po.

I recommend / preporucujem   http://www.thaitourguide.com/privatetourguide.html

Poppy Seeds and Pumpkin Strudel

Regards from Bosnia! Happy holiday to those who celebrate today.
I have arrived to my birth town and adapted to new time zone well. I will write about cities that I have visited when return to Australia ( and will have a look at your posts).

I am delighted with this sweet creation; I made it first time a month ago, and decided to introduce recipe here in my birth country, as autumn has brought beautiful pumpkins in my parents garden. Not too sweet, light and with beautiful taste. Perfect for breakfast or snack with tea / coffee.

Ingredients:
Dough-
1 1/2 cups flour
1 egg, beaten
pinch of salt
water (added to the egg - should be 165 ml egg/water mixture)
Filling-
4-5 cups grated pumpkin (sweet-one please)
1 tsp cinnamon
1/2 cup poppy seeds, grounded
1/2 cup brown sugar
50 g butter, melted
1 tbs semolina (if pumpkin too wet)
oil (3-4 tbs) and flour for stretching

Method:
Make soft dough (have a look here) and let it rest.
Mix all ingredients for filling.
Preheat oven to 180-190*C, prepare a baking tin.
Stretch the pastry and fill it as shown in photos.
place onto baking dish and bake for 30 minutes. Let it cool slightly before sprinkling with icing sugar. Serve warm or cool.

Štrudla sa slatkom bundevom / tikvom i makom

Pozdrav iz Brčkog! Sretan praznik onima koji danas slave.

Stigla sam i vec se prilagodila novoj vremenskoj zoni; o mjestima koje sam posjetila cu vam pisati po povratku u Australiju (i pregledati vase objavljene postove).

Odusevljena  sam sa ovom kreacijom, koju sam prvi put isprobala prije nekih mjesec dana. Odlucila sam je ponovo praviti ovdje, jer je basta mojih roditelja ponudila divne slatke bundeve. Štrudla je divna, taman onoliko slatka kako volim (blago) i neobicnog ukusa. ..I nije mnogo masna i teska. Perfektno za dorucak ili uzinu, a može i kao desert.

Potrebno:

Jufka-
1 1/2 solja brasna
1 jaje, umuceno
malo soli
voda (dodati na jaje da se dobije 165 ml tekucine)
Fil-
4-5 solja rendane tikve / bundeve (slatke)
1 k cimeta
1/2 solje mljevenog
 maka
1/2 solje braon secera
50 gr maslaca, istopljenog (moze i ulje)
1 K griza / krupice (ako je tikva pre-vodenasta)
ulje i brasno za razvlacenje jufke

Nacin:
Umijesite tijesto , ostavite odmarati (pogledaj ovdje).
Pomijesajte sve sastojke za fil.
Ukljucite rernu na 180-190*C, pripremite pleh.
Razvucite jufku, filujte sa mjesavinom. Smjestite na pleh i pecite oko pola sata. 
Prohladite malo prije nego pospete sa secerom u prahu. Servirajte toplo ili hladno.

 

Spanish Orange Cake

My bags are packed! Only 24  hours left 'till long awaited holiday. First stop Bangkok, then Vienna and after that Bosnia. I won't be able to comment for 3 weeks; please excuse me!

This cake is made from whole oranges. I made something similar before ( Greek Orange Cake), so I expected it to be good.  No butter and no flour, but it's surprisingly moist and aromatic. The secret is in cooked oranges!

Ingredients:
2 oranges (organic, 280-300 g)
4 eggs
1 cup sugar
300 g almond meal
1 tsp baking powder

Method:
Wash oranges and place them in a pan; cover with water and cook for 1 hour 30 minutes. Take out, cut discard pips and process it into paste.
Preheat oven to 170*C,prepare 22 cm cake tin.
In another bowl, beat eggs and sugar until thick and fluffy. Add orange paste, almond meal and baking powder.  Fold in, transfer to cake tin and bake for 45-50 minutes.
After cooling, sprinkle with icing sugar and decorate with orange skin curls.
(Mine has cream cheese icing on top)

Španski kolač sa cijelim narandžama

Putne torbe spakovane! Sutra pocinje dugo ocekivani odmor. Prvo zaustavljanje Bangkok, zatim Bec i napokon Bosna. Tri sedmice necu biti u mogucnosti komentirati na vase postove; opravdajte me :-)

Ovaj kolac je pravljen od cijelih narandzi. Pravila sam nesto slicno prije (Grčki kolač sa narandžama), pa sam ocekivala da bude dobar. Bez brasna je i bez maslaca, ali je iznenadjujuce vlazan. Tajna je u kuhanim, pasiranim narandzama.

Potrebno:
2 narandze (neprskane, 280-300 gr)
4 eggs
1 solja secera
300 gr badema, samljevenih
1 k praska za pecivo

Nacin:
Stavite narandze u lonac, pokrijte vodom i kuhajte oko 1 sati 30 minuta. Izvadite, prohladite, isijecite i izvadite kospice. Ispasirajte narandze u sjeckalici.
Ukljucite rernu na 170*C, pripremite 22 cm obruc za kolace.
Umutite jaja sa secerom u gustu pjenu. Dodajte ispasirane narandze, mljevene bademe i prasak za pecivo. Uspite u obruc i pecite oko 45-50 minuta. Malo prohladite, zatim pospite secerom u prahu i ukrasite koricom narandze.
(Moj ima povrsinski sloj od zasladjenog krem sira)

Steamed Pork Buns (Dim Sim / Dim Sum)

This is an easy  and quick version of famous Chinese Pork buns. Traditionally, Dim Sums are made with yeast dough and leftovers from grilled pork. These are nothing less delicious and quick.

Ingredients:

Dough-

2 1/2 cups SR flour

1/2 tsp salt

1 cup water

Filling-

250 g pork mince

1 small onion, diced

1 tbs oil

3-5 garlic cloves, crushed

1 piece of ginger (2-3 cm), grated

1-2 tbs soy sauce

2-3 tbs Hoisin sauce

pepper to taste

Method: 

Heat oil, saute onions, garlic and ginger. Add mince and cook until change colour. Add sauces and seasoning, and let it evaporate until half juices gone. Cool slightly.

Make soft dough, divide into 8. Roll out each into a circle. Fill with a spoonful of cooled mixture and enclose edges, making a ball. Place each ball onto a piece of baking paper.

Bring your steamer to boil; place prepared dough onto steamer with some space between (they will grow), cover and steam for 12-15 minutes. Take out carefully and serve with soy sauce (optional).

Dim Sim / Kineski napareni hljeb sa punjenjem od svinjetine

Tradicionalno, Dim Sim se pravi sa kvascem i preostalog grilovanog mesa (svinjetina) i 'pece' se na pari u bambusovim posudama. Ovo je brza verzija, koja ne zaostaje za ukusom u odnosu na originalne. Za one koji nemaju 'steamer' (posuda  za pecenje na pari), predlazem da iznad kljucale vode u loncu stave neku resetku ili cjediljku i poklope odgovarajucim poklopcem.

Potrebno:

Tijesto-

2 1/2 solje samodizajuceg brasna

1/2 k soli

1 solja vode

Fil-

250 gr mljevene svinjetine

1 manji crveni luk, sjeckan

1 K ulja

3-5 cena bijelog luka, protisnutog

1 komad (2-3 cm) djumbira, sitno rendanog

1-2 K soja sosa

2-3 K Hoisin sosa (Kineski slatkasti, tamni sos) - nije neophodno

biber prema ukusu

Nacin:

Zagrijte ulje, proprzite luk, djumbir i bijeli luk. Dodajte meso i przite dok ne promijeni boju. Zacinite i ubacite soseve, zatim ostavite da polovina tekucine ispari. Prohladite.

Umijesite tijesto i podijelite na 8. Razvucite svaki dio u krug i filujte sa punom kasikom fila. Zatvorite ivice stiskajuci prstima, pa svaku pripremljenu lopticu stavite na komad ne-prijanjajuceg papira. Zagrijte vodu u posudi do kljucanja, postavite tijesto sa papirom na resetku (sa razmakom- narast ce, a ako se dodiruje ostace zalijepljeno), poklopite i pecite iznad pare oko 12-15 minuta. Ponovite postupak radije, nego da pretrpate posudu!  (Ja sam 'pekla' po 3 sa dosta razmaka i odvojene papirom). Pazljivo izvadite i sluzite sa soja sosem

Hummus Dip / Homus

Super healthy, super quick and super tasty! Please serve it with vegetable sticks and non-fat rice crackers.

Ingredients:

1 can chick peas (reserve some liquid)

1 garlic clove, crushed

1 lemon, juice (to taste)

1/4 cup tahini

salt and pepper to taste

extra virgin olive oil ( as much or little as you want - I put 2-3 tbs)

1/2 tsp cumin powder

Method:

Place everything in a food processor and run it until smooth (add liquid from can, to desirable texture).

Serve in a bowl, with some oil on top and with a sprinkle of paprika (optional).

Homus

Super zdravo, super brzo i super ukusno! Servirajte sa pruticima povrca i nemasnim krekerima od rize.

Potrebno:

1 konzerva slanutka / leblebije (sacuvajte malo tecnosti)

1 ceno bijelog luka, protisnuto

1 limun, sok (prema ukusu)

1/4 solje Tahini paste

so i biber prema ukusu

Djevicansko maslinovo ulje, onoliko koliko ga zelite - ja stavim 2-3 K)

1/2 k kima u prahu

Nacin:

Stavite sve u elektricnu sjeckalicu i ukljucite da se sve pomijesa i stvori u pastu. Dodajte tecnosti iz konzerve ako zelite vise tecno. Servirajte u posudama, sa malo ulja na povrsini i posuto paprikom (po zelji)

Bosnian Mushroom 'Pita'

Have you tried Bosnian pita? My favourite (for last few years) is mushroom 'pita'. Here's how to make it!

Ingredients:

Dough / pastry-

2 cups plain flour, sifted

3/4 tsp salt

220 ml water

How to prepare and stretch pastry!

Oil and flour for stretching

Filling-

1 tbs oil

800 g mushrooms, (medium sized are best), sliced

1 garlic cloves, crushed

2-3 tbs sour cream (or thickened cream)

salt and pepper to taste

Method:

Make dough (as stated in link), cover and let it rest.

Preheat oven to 190*C; prepare baking dish.

Heat oil in a pan, add mushrooms, garlic and cream. Saute until most of liquid evaporated; season to taste and then let it cool.

Stretch dough, fill with prepared mushrooms. Place in oven and bake for 30 minutes, or until golden-brown. Serve with some extra sour cream on top (or with drinking yogurt).

Pita Šampinjonka

Jeste li probali pitu sa gljivama / šampinjonima? To je moja (u posljednje vrijeme) najdraza pita.  

Evo kako je pravim!

Potrebno:

Tijesto-

2 solje brasna (znaci 500 ml), sitno/ meko za pitu, prosijano

3/4 k soli

220 ml vode

Kako pripremiti i razvuci tijesto!

Ulje i brasno za razvlacenje

Fill/ Punjenje-

1 K ulja

800 gr sampinjona (oni srednje velicine su najbolji), isjeckani

1 ceno bijelog luka, protisnuto

2-3 K vrhnja (kiselo ili slatko)

so i biber prema ukusu

Nacin:

Umijesite tijesto i ostavite odmarati, kako je opisano u linku.

Ukljucite rernu na 190*C. Pripremite pleh.

Zagrijte ulje, ubacite gljive, vrhnje i bijeli luk i dinstajte. Vecina tecnosti treba da ispari; zacinite prema ukusu, promijesajte i ostavite hladiti.

Razvucite tijesto i filujte. Pecite oko 30 minuta, ili dok ne postane zlatno-zuta. Servirajte sa malo vrhnja po povrsini (ili sa tecnim jogurtom).

Devilled Eggs / Mimosa Eggs

A retro recipe that was very popular  some time ago, but originated in ancient Rome (more or less same version). Still loved in my family...Mostly served as entry or  'meze'.  ('Devilled' means heavily spiced; has nothing to do with Devil!)

Ingredients:
4-6 eggs (usually 1 for each person), boiled for 8 minutes (with some salt)
2-3 tbs mayonnaise
salt and white pepper
Tabasco or mustard (or both), to taste

Method:
Boil eggs, but no longer than 8 minutes, or yolks' outside will become grayish- green. Cool eggs, then carefully peel them.  Halve them (or cut into 3, as I like to do) and remove yolks. Place yolks in a small bowl, add mayo and season to your liking. Mush it really well (for smoother consistency, pass everything through a sieve), place in a piping bag and replace yolk spaces with a decorative swirl. Refrigerate (covered with plastic wrap) if not serving immediately.



Mimoza Jaja / 'Devilled Eggs'

Jedan retro recept, koji je bio popularan prije izvjesnog vremena, ali zapravo potice jos od Rimskog doba (u manje-vise istoj verziji). Jos uvijek rado pravljen i konzumiran u mom domu...servirano kao predjelo ili meze. (Naziv 'devilled' nema nikakve veze sa devilom; prakticno znaci tesko zacinjeno).

Potrebno:
4-6 jaja (obicno 1 jaje po osobi), kuhana 8 minuta u zasoljenoj vodi
2-3 K majoneze
so i bijeli biber 
Tabasko ili senf (ili oboje), prema ukusu

Nacin:
Kuhajte jaja, ali ne duze od 8 minuta, ili ce zumanjak postati sivo-zelen sa spoljne strane. Ohladite i ogulite pazljivo jaja. Prepolovite ih (ili rasijecite na 3 dijela, kako sam ja to ucinila) i odstranite zumanca. Stavite ih u manju posudu sa ostalim zacinima i dobro izradite viljuskom (mozete smjesu protjerati kroz manju cjediljku, ako zelite sasvim glatku masu bez grudica). Smjestite zatim u poslasticarsku vrecicu i punite prostor preostao od zumanjaka. Pokrijte plasticnom folijom i smjestite u frizider, ukoliko ne zelite servirati odmah.