It is not a standard breakfast for many of our guests, but once they tried the Thai rice soup, they usually order it the next day for breakfast again! Thai rice porridge, or congee, is a rice breakfast dish, served with a variety of Thai condiments and topping such as fried onions, garlic, chiles, fish sauce, sliced ginger, green onions, and cilantro. An easy recipe that can turn your breakfast into a Thai start of the day! THAI RICE SOUP/CONGEE JOG Prep time: 15 minutes - Cook time: 1 hour 15 minutes - Total time : 1 hour 30 minutes - Makes 6 bowls INGREDIENTS FOR THE CONGEE 1-2 cups of rice 8 cups of vegetable stock INGREDIENTS FOR SEASONING Ginger Scallions Fried onion Soy Sauce Black or white pepper EQUIPMENT big pot bowls airtight container for storage PREPARATION Make vegetable stock Sliced the ginger into matchsticks Chop the spring onions Fry the onion METHOD Rinse 1 cup of rice in water a few times. Add the broth and bring to a boil. Turn heat down and simmer gently for 60 - 90 minutes until rice breaks down and forms a porridge-like consistency. Stir frequently to avoid burning and add more water if needed. Remove the congee from the heat and serve in bowls with the condiments separate. You can keep the congee in an an airtight container the fridge for up to 2 weeks. 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

Potatoes as we know in the Western world are also know in Thailand, but are not as popular. They are more seen as a vegetable and our chef can make an amazing flavorful soup from the potatoes (called man farang: foreign potato). It is an easy recipe to make, and as with all soup: the next day the flavor is even better. Enjoy! THAI POTATO SOUP Prep Time: 10 mins - Cook Time: 25 mins - Total Time: 35 mins - Makes: 4 servings INGREDIENTS Water Salt 4 medium size potatoes 4 garlic cloves - minced 1 tablespoon fresh, grated ginger 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon of curry powder 4 cups vegetable stock 2 cups of coconut milk FOR SERVING 1/2 cup of cashews 2 tablespoon cilantro 1 lime EQUIPMENT Big pot Blender Measuring cups Airtight container PREPARATION Peel and chop the potatoes in cubes Clean the garlic and mince it Grate the ginger Make the vegetable stock Make the coconut milk Toast and chop the cashews Mince the cilantro Cut the lime in small wedges METHOD Place potatoes in a pot of cold salted water and bring to a boil until tender. Remove, drain and add potatoes to a blender. Add the vegetable stock and blend until smooth. Place in a pot and add all spices and coconut milk and bring to a boil. Reduce heat and simmer for 1 hour. Add cashews to a pan and lightly toast over medium heat. Remove and chop. When soup is done, ladle into bowls and garnish with fresh cilantro, the toasted cashews and lime wedge. Serve and enjoy! Thai potato soup can be stored for 3 days in the fridge in an airtight container. 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

Cucumber is usually eaten raw in the Western kitchen. In Thailand however, it is stir fried into delicious recipes, like this one with egg. Cucumber becomes sweet and tender upon cooking and great in combination with Thai herbs and condiments. Of course, at Eco-Logic Thailand, we get the cucumbers from our organic garden and the eggs from the ladies in our hen house. CUCUMBER AND EGGS STIR FRY Prep time: 5 minutes Cook time: 5 Total time: 10 minutes Serves: 1 portion INGREDIENTS 150 gram cucumber 3 tablespoons vegetable oil 1 tablespoon minced garlic 2 large eggs 1 tablespoon oyster/mushroom sauce 1 tablespoon salted yellow soybean paste, beans included (you can replace it with vegan fish sauce (a bit less, because salty) or with soy sauce. 1 teaspoon sugar EQUIPMENT knife a large wok spatula PREPARATION Peel and cut the cucumber Clean and mince the garlic Set a large wok over a medium heat. Add the vegetable oil. METHOD When the oil warm, add the garlic and cucumber in the wok. Stir-fry them steadily, let the cucumber cook until it slightly translucent When the cucumber is ready, clear an opening in the middle of the wok. Crack the eggs in the middle of the wok. Mix the yolks and whites a bit with your spatula Let the eggs set a bit and then break the eggs up and mix them with the cucumbers. Take the wok off the heat Add the oyster sauce, yellow soybean paste, and sugar. Taste, add more of any of the seasonings if necessary. 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

Laarb Tofu vegetarian version of of a dish from Esan area in Thailand. Our recipe is made from ground tofu and combined with a savory salad dressing.  It is a very easy recipe, done in about 15 minutes and it is great to serve with sticky rice. LAARB TOFU Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes Serves: 2-4 portions INGREDIENTS 1 block of extra firm tofu 1 sliced spring onion ¼ cup of sliced red onion 3 tablespoons of soy sauce 3 tablespoons of fresh lime juice 1 teaspoon of sugar ½ teaspoon of crushed red pepper ¼ cup of fresh mint leaf ¼ cup of vegetable stock or water Some roasted peanuts (not salty) EQUIPMENT A big pan A bowl to make the dressing and serve the laarb PREPARATION Make your own vegetable stock slice the spring onion Slice the red onion Squeeze the lime Wash the mint METHOD Mince the tofu by fork or hand Add the vegetable stock or water in a large pan Add the tofu to cook in the vegetable broth and bring to boil To make the dressing, you add the rest of the ingredients in a medium bowl and combine everything until mixed well. Add the tofu to toss in the dressing. Decorate with some peanuts and mint Serve with with sticky rice. 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

Rice milk is a healthy alternative to cow’s milk. It’s smooth, full of flavor, and perfect to have with anything that calls for regular milk. It’s a delicious, smooth, and tasty drink We make this milk with brown rice, because that is the rice we serve at our food forest restaurant in Paksong, but you can also any type of rice. RICE MILK Prep time: 5 minutes - Total time 5 minutes - Serves: 2 1/2 cup INGREDIENTS 1/2 cup cooked rice (100 g) about 2 cups water (500 ml) Optional: vanilla, cinnamon or cardomom for flavoring your rice EQUIPMENT Blender Measuring cups Strain Ricecooker Jar for storage PREPARATION Optional: before boiling the rice, you can soak it in water with a drup of lime for 2 to 3 hours. Lime improves the flavor. Boil the rice. For flavor you can add spice to the rice before cooking it: 1 teaspoon of vanilla, or 1 teaspoon of cinnamon or 1 teaspoon of cardamom as you favor. Let the rice cool down after boiling Sterilize your bottle or jar (hot water) METHOD Add the rice to the blender, use a cup and count the amount of cups you add to the blender. Add a double amount of cups of water to the blender (you can use the cooking water of the rice if any) Blend as fine as possible After blending you can strain the rice milk for a more silky and smooth consistancy Store in the refrigerator for 4 to 5 days. Shake before use. 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

Lassi is a popular traditional yogurt-based drink that originated in India. At the Food Forest Kitchen Restaurant we use our own home made yogurt and the fresh fruit- and even with vegetables and herbs - from our gardens and food forest to make this amazing thirstlessing healthy drink. Fresh coconut water and coconut meat makes an amazing lassi. Worth trying! COCONUT LASSI Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 2 glasses INGREDIENTS 1 ¾ cups home made yogurt 6 cubes ice, crushed 1 ½ cups ice water (or coconut water if you have it) 1/4 cup Grated Coconut 2 teaspoons honey 1 pinch salt Mint leaves for decoration EQUIPMENT Blender Glasses PREPARATION Make the yogurt Crush the ice Cool the water METHOD In a blender, blend the yogurt, grated coconut, ice water, honey and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses. NOTE You can also add home made coconut milk 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 spring rolls are delicious and made with a pastry that only has 3 ingredients! We make our own at Eco-Logic Thailand and so can you! Please note that these are not the rice paper wrappers that are used for the transparent rolls, but the flour ones for the deep fried Thai spring rolls. TIP: you can also fill these wrappers with a curry or Thai Tofu Basil. Or maybe a dessert filling? Anything is possible! PASTRY FOR SPRING ROLLS Prep time: 60 minutes - Cook time 40 minutes - Total time: 100 minutes - Makes ca. 16 wrappers INGREDIENTS 1/4 teaspoon salt 1 cup all-purpose flour 3/4 cup water EQUIPMENT Large bowl Tea towel Vegetable oil Brush Skillet Spoon Measurement cups PREPARATION Juice the lemon Mix the salt and lemon juice with the water Remove the banana peel and put raw banana in the salted water with lemon juice (removes stickiness and preserve color). In the mean time heat the cooking oil in a pan on medium heat Dry the banana's with paper towel or napkin Peel the banana into thin strips with the potato peeler INSTRUCTIONS In a large bowl, stir the salt into the flour. Mix the water into the flour to form a batter. Cover and let rest for 1 hour. Use a brush to cover a skillet with some cooking oil Heat the skillet over medium-low heat. Turn the heat down to low and add a heaping tablespoon of the batter to the middle of the pan. Quickly spread the batter out evenly to form a circle 10-15 centimetre in diameter. Continue smoothing out the batter as the skin cooks. Cook the skin, until it is cooked on the bottom and the edges curl slightly. Don't overcook! Remove carefully and refrigerate or freeze until ready to use NOTE The wrappers can be frozen, but make sure to separate individual wrappers with parchment paper so they do not stick to one another. 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

Cha om is one of the tropical varieties of acacia plants, at Eco-Logic we have a number of these shrubs.  The leaves of cha om are mixed with eggs to make our restaurant's famous green omelet (diced as a side dish). If you can find cha-om in the area where you live, don't hesitate, make this delicious omelet! GREEN OMELET WITH CHA OM Prep time: 5 minutes Cook time: 5 Total time: 10 minutes Serves: 4 portions INGREDIENTS 6 eggs 2 teaspoons salty soy sauce (or fish sauce 1/2 cup cha om vegetable oil EQUIPMENT bowl fork a flat-bottom wok or pan PREPARATION Remove the cha-om leaves from the branches (carefull thorny!) Wash the leaves Combine the cha om leaves with the eggs and soy sauce in the bowl Whip with a fork or whisk until the eggs are frothy. Heat a generous amount oil in your pan . METHOD When the oil warm, pour the egg mixture in. Once browned on one side, flip to the other and allow to cook through. Remove the omelet from the pan Cut into small squares. 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

Lassi is a popular traditional yogurt-based drink that originated in India. At the Food Forest Restaurant we use our own home made yogurt and the fresh fruit- and even with vegetables and herbs - from our gardens and food forest to make this amazing thirstlessing healthy drink. We have a regular harvest of our lime and kumquat trees in Paksong, so a lassi with lime is served often. LIME LASSI Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 2 glasses INGREDIENTS - INGREDIENTS 1 ¾ cups home made yogurt 6 cubes ice, crushed 1 ½ cups ice water 2 –3 tsp lime juice, or to taste the zest of 2 limes 2 teaspoons honey 1 pinch salt Mint leaves for decoration EQUIPMENT Blender Glasses PREPARATION Make the yogurt Grate the zest from the limes (as fine as possible) Squeeze the lime Crush the ice Cool the water METHOD In a blender, blend the yogurt, lime juiste, lime zest, ice, water, honey and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses. 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

Oil free baked vegetable chips are done very fast (less then 20 minutes) and are very easy to prepare. They are yummy, healthy, crunchy, crispy and great looking snacks. Use any root vegetable you like (beetroot, zuchinni, carrot etc). The veggie chips in our restaurant are usually made from sweet potato, which we have in orange, yellow and purple version in our garden. Delicious with a dip of sweet chili sauce, or even with some hummus. . NO OIL VEGGIE CHIPS Prep time: 5 minutes - Cook time 15 minutes - Makes about 4 portions INGREDIENTS 4 different sweet potatoes 1/2 tsp sea salt 1/2 tsp pepper 1/2 tablespoon of oil EQUIPMENT Knife Potato peeler Oven Baking pan Baking paper PREPARATION Preheat oven to 200° Celsius Line your baking pan with bakingpaper Peel the potatos Slice the potatoes in thin slices INSTRUCTIONS In a bowl, toss the potatoes with oil , salt, and pepper until evenly coated. Spread out on baking pan lined with parchment paper, leave space in between the slices of potato. Bake for 10 minutes. Flip. Bake for another 5-10 minutes until crispy and slightly brown. Be careful they don't burn. Remove from the oven and allow to cool for a few minutes before eating. 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

In Thailand dipping sauces are traditionally served with many meals and raw vegetables. Most of the time the sauces are quite salty and spicy. And fresh fruit can also be used. The sauce from this recipe is served At the Food Forest Kitchen @Ecologicthailand when we serve our seafood barbecue. THAI SEAFOOD DIPPING SAUCE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 1 cup dipping sauce INGREDIENTS 10 fresh chilies 2 tablespoons coriander (stalk and leaf) 5 cloves of garlic 3 tablespoons sugar 1/2 cup of lime juice 1 tablespoon of oyster sauce 2 tablespoons of fish sauce 3/4 teaspoon salt EQUIPMENT Bowl Knife Blender PREPARATION Chop the coriander (stalk and leaf) Clean the chilies Clean the garlic Squeeze the lime METHOD Add the cloves of garlic, chillies, and coriander to a blender Blend for ca. 1 minute dd the salt, oyster sauce, fish sauce, lime juice, and 3 sugar Blend for a ca. 20 second Scoop into a bowl and 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

Banana fritters can be found on every street corner of Thailand's bigger cities, on markets, on fairs. It is a real popular street food and dessert found throughout Thailand. When did you try them while on holiday in Thailand: on a long bus ride from one of the vendors, while on a market, or in a restaurant as a dessert. They are easy to make, scroll down for the recipe! THAI FRIED BANANAN (BANANA FRITTERS) Prep : 10 min Cook: 10-15 minutes Ready in:half an hour Makes: 30 pieces INGREDIENTS 1 kg of bananas (1 bunch) bananas 1 liter cooking oil 2 cups of coconut milk 1 cup rice flour 1/4 cup sticky rice flour 1/2 cup tapioca starch 2 tablespoons sugar 1 tablespoon salt 1 cup shredded coconut 2 teaspoons baking powder 1 teaspoon white sesame seeds EQUIPMENT Bowl Measuring cups Wok for frying PREPARATION If you like: make your own coconut milk first. Peel the bananas and slice them length wise. Heat the oil in a deep wok or pot. METHOD Mix dry ingredients, except for the shredded coconut and sesame seeds Add coconut milk and whisk well. It looks a bit like pancake batter. Then add the shredded coconut and sesame seeds, spread them over the top of your batter, don't mix them in to much. Dredge your bananas, allowing the excess batter to fall back into the bowl. Then drop into the oil. Cook for 3-5 minutes, flipping occasionally until golden brown. Rest to cool and allow excess oil to run off. 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