18 Sep 2016 308 views
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photoblog image Ipomoea in the garden

Ipomoea in the garden

Ipomée dans le jardin

Ipomoea in the garden

Ipomée dans le jardin

comments (11)

  • Martine
  • France
  • 18 Sep 2016, 04:46
Superbe couleur. Le bleu est ma couleur préférée.
Richard Standley: L'ipomea est une superbe fleur, Martine! Merci.
fantastic shot, Richard. the lead is just as interesting as the flower.
Richard Standley: Much appreciated Ayush! Thank you.
  • Ray
  • Thailand
  • 18 Sep 2016, 05:25
Morning Glory...quick...get a wok hot...this stuff is delicious!
Richard Standley: Many thanks for yuo recipee Ray! Much Appreciated! All the best to you and yours.
  • Ray
  • Thailand
  • 18 Sep 2016, 05:41
From RayStorey's Thai Cookbook...

Morning Glory

When I first came to Thailand I had a chuckle while reading the menu every time I went to eat at a restaurant.

Like restaurants everywhere, Thai restaurants all carry the staple dishes; in Australia it is likely to be things like rack of lamb chops, porterhouse steak and tirimasu [Give me a break!]; in Thailand one can expect every restaurant will have chicken green curry, fried rice with crab meat...and pad puk boong fie daeng.

What's so funny about that? nothing really! It's the English name for the dish that makes me chuckle...morning glory. He he he! There I go again!

[Morning Glory, of course, is the name we give to that glorious involuntary stiffy that turns the bed sheet into a tent as we wake in the morning after a long, languid sleep.]

“This has got to be one of the simplest, but most delicious, dishes.

Ingredients are:

Large handful [better make that a couple] of the vegetable called puk boong, rinsed and perhaps torn coarsely.

Several fresh, crushed red chillis.

Several crushed cloves of garlic.

Quarter cup of oyster sauce.

Tablespoon of cooking oil.

Cooking Instructions:

1. Bung a wok on a large roaring gas ring.

2. Tip in the cooking oil.

3. Fling in the chilli and garlic, and get it moving so it doesn't burn. Count to 20.”

“4. Splat in the oyster sauce.

5. Heave in the vegetable; move it around for a few seconds so it is all covered with the sauce. As soon as the tips of the leaves have gone limp...

6. ...tip it into a serving bowl; rush it to the table; step quickly back from the table to avoid being doused in uncontrolled gushes of salivary gland excretions from the diners.

pak boong basically means "vegetable known as boong". It is some kind of water weed. It has long straight hollow stems, each with about 2 to 4 long thin delicate leaves on it. It is dirt cheap; a fat bunch of fresh vegetable will cost about 4 or 5 baht in the local market. It is very versatile; can be eaten raw, served in soup, included as the green substance in vegetable curries, or stir fried, as described above.

Preparing chillis:

Method #1....drop a handful of small red chillis into ”

“a mortar, and pestle 'em till your eyes smart.

Method #2....tip a handful of the little buggers onto a preparation board and smack 'em once with the side of a meat cleaver.

Preparing garlic:

Place a handful of unpealed cloves onto a preparation board and smack 'em once with the side of a meat cleaver.

Every Thai kitchen has at least one mortar/pestle, made from wood, terra cotta or granite.

Likewise, every kitchen has a meat is actually the chef's knife of choice for everything. I once even saw a cook use the enormous tool to delicately clean the food gunk out from under his thumbnails.”

Excerpt From: Ray Storey. “A Thai Cook Book.” iBooks.
en attente de recevoir des signaux de la nature!

Richard Standley: Absolument Oscar! Merci. Bonne soirée.
My friend planted Heavenly Blue morning glory as well and they are blooming beautifully now.
Richard Standley: Aren't they just wonderful Mary?
That is a lovely flower and very well photographed.
Richard Standley: Many thanks to you Brian! Much appreciated.
A beautiful blue!
Richard Standley: Wonderful Isn't it Tom?
They come in so many colours in Malaysia. But I hardly see them here in England.
Richard Standley: I havn't seen any other colour here LC!
That is beautiful, Richard.
Richard Standley: Isn't it just Michael?
Elle est magnifique cette Ipomée et quel bleu !
Richard Standley: Elle est magnifique Mari!
Bonne journée

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Saturday morning stroll.Saturday morning...