The dressing that is served with Khao Yam (a delicious salad with rice and fresh herbs and vegetables) is originally made with fermented fish, which gives it special flavor. The sauce is served with the Khao Yam salad of course, but goes well with other salads too. It has a fresh, tangy, salty and sour taste. KHAO YAM DRESSING/ SAUCE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 1,5 cup of sauce INGREDIENTS 1 1/2 cup of vegan fish sauce 2 cups water 3/4 cup brown sugar, packed 2/3 cup sugar 1 tablespoon of tamarind pulp (if no tamarind paste, make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice as a replacement) 2 large shallots 4-5 kaffir lime leaves 2 stalks lemongrass (the tough parts) 4-5 slices of fresh galangal or 1 tablespoon of galangal powder EQUIPMENT Large saucepan Strainer A glass jar to store the dressing PREPARATION FOR THE DRESSING Make the vegan fish sauce Make the replacement for the tamarind pulp if needed (make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice as a replacement) Smash the shallots Tear and bruise the kaffir lime leaves Bruise the lemongrass stalks Slice the galangal METHOD Add all ingredients to a large saucepan. Bring to a boil. Lower the heat, the mixture keeps simmering until the sauce is reduced about half Strain the sauce. Add the syrupy sauce to a glass jar with lid The dressing can be stored in the refrigerator for 1 month. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Khao Yam (ข้าวยำ) is a rice salad from Southern Thailand. It is made with cooked rice (colored blue with the butterfly pea flower), a number of fresh vegetables and herbs and an wonderful dressing. The dressing is normally made with fermented fish, but we have a vegan version for you. We name it rainbow rice salad, the reason for that is obvious! Khao Yam (Rainbow Rice Salad) Prep time: 30 minutes Cook time: 5 Total time: 35 minutes Serves: depending on the amount of ingredients you prepared 1 or more plates INGREDIENTS FOR THE SALAD You can basically add any fresh vegetable or herbs you want to this salad, below you will find a list of ingredients we use in Paksong 1 cup of Cooked blue rice (per plated) Toasted coconut flakes. Sour fruit: green mango or pieces of pomelo Fresh bean sprouts Fresh lemongrass Fresh kaffir lime leaves Winged beans or green beans Flower of the wild ginger (Dalaa) or carrot Pumpkinseeds or sunflower seeds Young peas or beans INGREDIENTS FOR THE DRESSING 1 1/2 cup of vegan fish sauce 2 cups water 3/4 cup brown sugar, packed 2/3 cup sugar 1 tablespoon of tamarind pulp (if no tamarind paste, make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice as a replacement) 2 large shallots 4-5 kaffir lime leaves 2 stalks lemongrass (the tough parts) 4-5 slices of fresh galangal or 1 tablespoon of galangal powder EQUIPMENT Large saucepan Strainer A glass jar to store the dressing Serving plate Small bowl for the dressing PREPARATION FOR THE DRESSING Make the vegan fish sauce Make the replacement for the tamarind pulp if needed (make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice as a replacement) Smash the shallots Tear and bruise the kaffir lime leaves Bruise the lemongrass stalks Slice the galangal PREPARATION FOR THE SALAD Make the blue rice Make the toasted coconut flakes Make the bean sprouts Slice the lemongrass very fine Slice the kaffir lime leaves in very thin long strips Slice the beans in very small pieces Slice the dalaa flower (or carrot) in thin long strips Roast the pumpkin seeds METHOD FOR MAKING THE DRESSING Add all ingredients to a large saucepan. Bring to a boil. Lower the heat, the mixture keeps simmering until the sauce is reduced about half Strain the sauce. Add the syrupy sauce to a glass jar with lid The dressing can be stored in the refrigerator for 1 month. METHOD FOR MAKING AND SERVING THE SALAD Scoop the rice in a small bowl, press it in and turn it upside down in the center of the serving plate. Remove the bowl. Arrange all the salad components you prepared around thee rice. In a small bowl add some of the dressing and place it next to the plate. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Asiatic Pennywort is a herb and creeper you can find all around the restaurant of Eco-Logic Thailand. It is used to decorated our drinks, make wonderful healthy detox drinks, you can find it in our green salads and we make an amazing pesto with it, served with our fabulous flatbread as one of the dips. Scroll down for the pesto recipe. More information about Asiatic Pennywort can be found here. ASIATIC PENNYWORT PESTO RECIPE Prep time: 3 minutes Cook time: 3 minutes Total time: 6 minutes Serves: 1 jam jar INGREDIENTS 3 cloves of garlic 3 packed cups of Asiatic Pennywort 1/2 teaspoon. salt 3-4 tablespoons of oil 3 tablespoon lime juice 1/2 cup of roasted peanuts EQUIPMENT Blender PREPARATION Pick the Asiatic Pennywort Wash and clean the Asiatic Pennywort Clean the garlic Juice the lime Ground the peanuts METHOD Add garlic to the blender and process it for some time to mince Add the Asiatic Pennywort, lime juice, salt and 2 tablespoons of the oil. Blend the mixture, scrape down the edges a few times, until the leaves are all finely chopped. Add the remaining oil a bit at a time until the pesto reaches your desired consistency Scoop into a bowl Add the ground peanuts and stir in the pesto Decorate with some Asiatic Pennywort leaves Serve immediately or store in a tightly-closed container in the fridge for up to a week. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Garlic oil is a great condiment to add to soups and salads. It is easy enough to make with the recipe you will find below. Garlic oil Prep time: 5 minutes Cook time: 10 minutes Total time: 2 hours and 15 minutes Serves: 1/4 cup INGREDIENTS 1/4 cup vegetable oil 6 garlic cloves EQUIPMENT Glass jar with airtight lid Small pot PREPARATION Clean the glass jar and rinse with boiling water Chop the garlic roughly METHOD Place oil and garlic in a saucepan over medium heat. Cook until garlic is golden, then remove from heat Pour into jars. Seal jars Garlic oil will keep for 1 week at room temperature. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

This light clear vegetable soup - Kaeng Cheud in Thai - is made with fresh vegetables, glass noodles and egg tofu. Egg tofu is a typical Asian product, made from water, eggs, and soy milk. At the Food Forest Kitchen Restaurant you will find this clear soup at the lunch buffet table. If you want to make this dish as a vegan dish, you can replace the egg tofu for silken tofu. Thai Clear Vegetable soup Prep time: 5 minutes Cook time: 12 minutes Total time: 17 minutes Serves: 2 bowls INGREDIENTS 1 cup of egg tofu 1 carrot 5 Chinese cabbage leaves 1 liter of vegetable stock 40 gram of glass noodles 1 tablespoon of soy sauce spring onion for garnish coriander for garnish garlic oil for garnish EQUIPMENT Pot PREPARATION Wash and slice the cabbage leaves Clean and slice the carrot Make vegetable stock Chop the spring onion Chop the coriander Make garlic oil METHOD Heat the vegetable stock in the pot on a medium to high heat When hot, add 1 sliced carrot, and let it cook for about 5 minutes. Then add the sliced Chinese leaves, and stir. Lower the heat Let the Chinese leaves simmer in the broth for a couple of minutes Add the glass noodles and the egg tofu Stir gently (careful with the egg tofu), let simmer for about 5 minutes Add the soy sauce, stir, and let the soup simmer for a final 2 to 3 minutes until the glass noodles are cooked (they are clear when cooked) Scoop in a boil, garnish with chopped spring onion, coriander, and garlic oil. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Thai salads cannot be compared with the salads we eat in the West. Thai salads often do not have raw vegetables or fruit as their main ingredient but use minced meat, tofu, seafood or noodles instead. Similar to salads in the West, these dishes often have a souring dressing, usually lime juice, and have lots of fresh herbs and other greens. The spicy Woon Sen salad you find the recipe below of, is one of these salads. Spicy Woon Sen Salad Prep time: 10 minutes Cook time: 10 Total time: 20 minutes Serves: 1 plate INGREDIENTS 50 gram glass noodles 3 small cloves garlic 3 Thai chilis (or less if you don't want it too spicy) 2 teaspoons brown sugar 1 small lime 1 tablespoon homemade vegan 'fish' sauce 50 gram firm tofu 1/2 small red onion 1 stalk of cellery 1 small tomato 1/2 teaspoon salt 1 teaspoon soy sauce 1/4 cup coriander 1/8 cup toasted peanuts vegetable oil for frying 1 liter of water EQUIPMENT pestle and mortar frying pan tongs 2 bowls serving plate PREPARATION soak the glass noodles in cold water slice the celery into small pieces slice the red onions finely, set aside chop the coriander and set aside make the vegan 'fish' sauce toast the peanuts juice the lime crumble tofu with your hands boil the water METHOD MAKE THE DRESSING: pound the garlic and chili in a pestle and mortar into a paste add the sugar, add palm sugar, lime juice and vegan 'fish' sauce mix well until sugar is dissolved Set aside Add oil to a frying pan. Fry the crumbled tofu on medium heat until tofu starts to color. Add salt and soy sauce and continue frying for about 2 minutes. Turn off the heat and add in the celery and red onion. Stir around for a minute and then transfer into a bowl. Drain the glass noodles and place in a bowl Pour the boiling water over the noodles (should be covered) Leave noodles in for about 10 seconds Remove the glass noodles from the boiling water with tongs Shake off access water and add it to the bowl with the tofu, celery and red onion. Pour on the dressing. Add in the chopped coriander, tomatoes and toss to combine. Transfer to a plate and sprinkle some toasted peanuts on top. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Wood sorrel is the name of the little clover like leaves you see everywhere on the premises of the Thai Child Development Foundation and Eco-Logic Thailand. They are completely edible (roots, leaves, flowers) and taste a bit sour. The Thai name is SomDin (earth orange). This little creeper makes a great decoration for drinks and meals, can be eaten as a salad, turned into a great pesto and makes a wonderful tea. More information about wood sorrel can be found here. HERBAL WOODSORREL TEA RECIPE Prep time: 3 minutes Cook time: 8 minutes Chill time: 30 minutes Total time: 45 minutes Serves: 2 glasses INGREDIENTS 1 cup wood sorrel, chopped loosely (or twisted and bruised) 2 cups water FOR SERVING: Honey Some fresh woodsorrel leaves and stalks EQUIPMENT A pan with lid Cups or glass for serving PREPARATION Pick the wood sorrel Wash and clean the wood sorrel Boil the water METHOD Pour the boiled water over the leaves. Allow it to steep for half an hour or so. Chill SERVING: Add ice cubes to the glasses Add a teaspoon honey per glass. Add the tea. Add some fresh leaves and stalk for decoration This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Rosella (aka wild hibiscus) fruit tea is one of the herbal teas the Food Forest Kitchen serves for free to our guests. The tea is known as Cha Krajiab in Thai. Rosella Tea is a simple drink to make. The dried flowers of the Rosella are boiled in water, making a bright red drink that has a sour, tart flavor similar to cranberry. You can find the rosella plants everywhere on the premises of Eco-Logic and the Thai Child Development Foundation. More information about the rosella plant can be found here. HERBAL ROSELLA TEA RECIPE Prep time: 3 minutes Cook time: 8 minutes Total time: 10 minutes Serves: 6 glasses INGREDIENTS 1 liter of water 15 dried rosella flowers FOR SERVING: Honey EQUIPMENT A pan A slotted spoon strainer or cloth filter Cups or glass for serving PREPARATION Boil the water METHOD When the water has boiled turn add the dried rosella flowers and boil for 5 to 8 minutes. Scoop the flowers out with a slotted spoon The tea should have a bright red color Pour it through a cloth filter or tight mesh strainer to remove any remaining flower particles. SERVING: Add a teaspoon honey per glass. Add the tea. NOTE: Always serve in a glass or glass cup: the color is so beautiful to see! This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

The flowers of the hummingbird tree - aka Sesbania Grandiflora - can be eaten in many ways. One of our favorite recipes is the Flower Fritter, served as a snack or a side dish, accompanied by our delicious, home made sweet chili sauce. And of course: we get the flowers from our own trees! FLOWER FRITTERS Prep : 10 min Cook: 10-15 minutes Ready in: half an hour Makes: 4 portions INGREDIENTS 30-35 white or red Sesbania flowers 2 cups of coconut milk 1 cup rice flour 1/4 cup sticky rice flour 1/2 cup cornstarch 2 tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder EQUIPMENT Bowl Measuring cups Wok for frying Slotted spoon Paper towels PREPARATION If you like: make your own coconut milk first. Clean the Sesbania flowers: cut the stems of the flowers and take the stamens out Rinse the flowers with cold water Heat the oil in a deep wok or pot. METHOD Mix dry ingredients Add coconut milk and whisk well. It looks a bit like pancake batter. Dredge your flowers, allowing the excess batter to fall back into the bowl. Then drop into the oil, fry until golden brown Drain on a slotted spoon, then on paper towels Serve the flower fritters hot with home made sweet chili sauce for dipping. This recipe is made at the @THEFOODFORESTKITCHEN, the slowfood restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rainforest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Pandan leaf tea is one of the herbal teas the Food Forest Kitchen serves for free to our guests. A fresh, healthy tea which can be served hot or cold. In Thailand it is called Nahm Bay Teuy. We get the pandan leaves for the tea from our own gardens of course. You can find the pandan leaves growing near the restaurant of Eco-Logic and near the school of the Thai Child Development Foundation. More information about the pandan plant can be found here. HERBAL PANDAN LEAF TEA RECIPE Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes Serves: 6 glasses INGREDIENTS Per glass of tea: 4 pandan leaves 1 liter Drinking Water FOR SERVING: Honey EQUIPMENT A pan with lid Strainer Jug or teapot PREPARATION Wash the pandan leaves. Fold the leaves and tie it into a knot. Add water in the pan METHOD Place the pan on a medium heat and add the knotted pandan grass. Bring to a boil, lower the heat and let it simmer for ca. 5 minutes. Remove the knotted leaves from the water. Strain the tea concentrate into a jug or teapot. SERVING: Add a teaspoon honey per glass. Add the tea. Use the knotted, boiled leaves as decoration in your glass! NOTE: This tea can also be served as a cold drink or ice tea. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

When Sapodilla fruit is in season we make the most delicious smoothie with them. The taste of Sapodilla in combination with coconut milk is amazing! Try your own, use the recipe below! VEGAN SAPODILLA SMOOTHIE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 1 glass INGREDIENTS 1 1/2 cup coconut milk 4-5 sapodilla's 3 crushed ice cubes EQUIPMENT Blender Glasses PREPARATION Peel and remove the seeds from sapodillas. Make your coconut milk Crush the ice METHOD Put all ingredients in blender and blend until smooth. Pour into glass Serve This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Pennywort is considered a very healthy herb/vegetable and at Paksong on the premises of our Food Forest Kitchen Restaurant we have an abundance of penny wort growing everywhere! We use it for healthy juices, decoration of food and drinks and to make this salad, served with our buffets. THAI HERBAL SALAD Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes Serves: 4 portions INGREDIENTS 2 cups of Asiatic Pennywort, including the stems ½ small onion 1 Thai green chili 50 gram freshly grated coconut (or coconut flakes) ½ teaspoon of ground turmeric juice of ½ lime Salt and pepper to taste EQUIPMENT A cutting board A very sharp knife A mixing bowl A serving bowl PREPARATION Pick the leaves and stems of the pennywort Clean the leaves and stems Shred the pennywort leaves and stems finely Grate the coconut Chip the chili finely Juice the lime METHOD Place the shredded penny leaves in a bowl with all the remaining ingredients and mix together. Season to taste with salt and pepper, and a little more lime juice if needed; the salad should taste tangy. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant