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 thirst lessing healthy drink. Cucumber can be picked in our vegetable gardens when in season; cucumber lassi is a very interesting, fresh and lovely refreshing drink. CUCUMBER 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 1 small cucumber, peeled if desired ⅛ teaspoon ground turmeric 2 teaspoons honey 1 pinch salt Mint leaves for decoration EQUIPMENT Blender Glasses PREPARATION Make the yogurt Squeeze the lime Peel (if you want) the cucumber, trim the ends and cut into pieces Crush the ice Cool the water METHOD In a blender, blend the yogurt, lime juice, cucumber, turmeric, 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

When traveling in Thailand many people tried the little fried spring rolls you can buy from cart vendors anywhere in Thailand. They are easy to make (you can even make the pastry by yourself) and are a wonderful addition to our buffet meals as a side dish, or a snack, served with some delicious sweet chili sauce. VEGAN THAI SPRING ROLSS Prep time: 30 minutes Cook time: 10 minutes Total time: 40 minutes Serves: 16 spring rolss INGREDIENTS 16 spring roll wrappers 1 large onion 5 cloves garlic 1 tbsp ginger 2 cups savoy cabbage 2 cups carrot 2 cups bean sprouts ½ cup green onion 350 gram firm tofu 3 tablespoon vegetable oil 3 tablespoon soy sauce 1 tablespoon vinegar ½ teaspoon pepper 2-3 tablespoon cornstarch vegetable oil for frying crumble the tofu with your hands or fork EQUIPMENT Large skillet Baking sheet Wire rack Tongs PREPARATION If you use frozen spring roll pastry, let it thaw Slice the onion thinly Mince the garlic Mince the ginger Grate the cabbage Grate the carrot Make your beansprouts Chop the spring onions METHOD FOR THE FILLING: Heat a large skillet on medium heat. Add 2 tablespoons of oil and the sliced onion, and stir. Cook for 3-4 minutes,. Stir in the minced garlic and fresh ginger, and cook for 1 more minute. Add the cabbage, carrot, bean sprouts, and tofu, and mix thoroughly. Stir in the remaining tablespoon of oil, plus the soy sauce and pepper. Let the mixture cook down for several minutes, then add the spring onion. Stir in the cornstarch, one tablespoon at a time, until no liquid remains in the pan. Remove from heat and allow to cool MAKE THE SPRING ROLLS Place the spring roll wrappers on a plate and cover with a damp cloth (to prevent them from drying out). Take one wrapper and place in a 'diamond' shape. Place two large spoonfuls of filling ca. 5 cm above the bottom of the wrapper. Fold the pastry as an envelop, leaving the top open. Then, using your fingers to hold the filling in place, roll the pastry to close. Seal with a few small dabs of water. Place the finished rolls on a baking sheet. FRY THE SPRINGROLLS IN OIL Fill a large skillet with vegetable oil (make sure it will cover more than half of the spring rolls) and heat to 165°Celsius. Once the oil is hot, test fry one spring roll. Cook for 3-4 minutes per side, or until a nice, golden brown. Cook the remaining spring rolls. Once golden on both sides, remove with tongs. Allow excess oil to drip back into the pan before placing on a wire rack set on top of a baking sheet. Sprinkle with salt FRY THE SPRINGROLLS IN THE AIRFRYER: Preheat the air fryer to 200° Celsius Spray air fryer basket with cooking spray or brush with some oil. Brush the springrolls with some oil Place spring rolls into basket, working in batches as needed. Cook spring rolls in air fryer for 5 minutes; turn over and cook until evenly browned, about 5 minutes more. Sprinkle with salt Serve with Thai Sweet Chili Sauce 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 Tofu Satay with home made peanut sauce is the best combination for a snack, a wonderful appetizer or even a great dish for lunch! Find the recipe for the best peanut sauce ever here and serve the satay together with the sauce. A match made in heaven! This tofu satay can be made in an oven, on the barbecue or on your stove. TOFU SATAY Prep time: 25 minutes Cook time: 15 minutes Total time: 60 minutes Serves: 10 - 12 skewers INGREDIENTS 2 Blocks of 220 gram firm tofu MARINADE SAUCE 2 tablespoons of Soy Sauce 1 tablespoon of Peanut Butter 1 tablespoon of brown sugar 1 teaspoon of fresh basil 2 cloves of garlic For Serving: Fresh Cilantro Fresh Lime Crushed Peanuts EQUIPMENT Blender or food processor A deep plate for marinating the tofu Baking tray Baking paper Wooden skewers PREPARATION Wash your basil and cut it until you have 1 teaspoon Clean the garlic Mix all ingredients for the marinade in a blender Cut the tofu into strips or dice it to your preference Line your baking tray with baking paper Soak wooden satay sticks at least 10 minutes in water to prevent burning afterward When using the oven: Preheat the oven to 220° C When using a grill/bbq: preheat your bbq METHOD (OVEN) Place the tofu in the marinade and make sure the marinade is on top and bottom of the tofu Leave the tofu in the marinade sauce for at least 20 minutes. Get the tofu on the wooden skewers, 5 to 6 pieces) Place the tofu on the baking paper/baking tray Set oven to broil (top heating element of your oven), and place a rack high up in your oven. Place the tofu in the oven and grill for 5 minutes per side or until tofu is nicely browned While the tofu is baking prepare your peanut sauce. Remove the tofu from the oven Serve with the peanut sauce, fresh cilantro, fresh lime and crushed peanuts. METHOD (BBQ) Place the tofu in the marinade and make sure the marinade is on top and bottom of the tofu Leave the tofu in the marinade sauce for at least 20 minutes. Get the tofu on the wooden skewers, 5 to 6 pieces) Brush your grill with some oil, then place skewers over the fire. Grill until tofu lightly browned. While the tofu is grilling prepare your peanut sauce. Remove the tofu from the bbq Serve with the peanut sauce, fresh cilantro, fresh lime and crushed peanuts. 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 Curries are a side dish that are on our buffet table daily. At the Food Forest Kitchen we make these curries with a vegan curry paste, which are easy to make. Here is our version of a vegan Thai pumpkin curry made with a yellow curry paste (check recipe here). We give you the recipe for a vegetarian pumpkin curry, but you can add fish or chicken or beef if you want in stead of tofu. VEGAN THAI PINEAPPLE CURRY Prep time: 15 – 20 minutes Cook time: 15 minutes Total time: 35 minutes Serves: 2-6 people (in Thailand curry is just one side dish, if you have more side dishes, you can serve more people) NOTE: We have used a red curry paste to make this dish, but you can also use a yellow curry paste or even a green curry paste. INGREDIENTS Yellow curry to your taste Pumpkin or squash, cut in bite sized cubes Some long beans, cut in 1 inch pieces A bit of salt 1 cup of coconut milk (see recipe here) Tofu, diced in bite sized cubes Vegetable oil for cooking Soy sauce Sugarcane sugar Some cilantro for decoration EQUIPMENT A heavy bottom saucepan or wok A big spoon A bowl for serving PREPARATION Cut the pumpkin in bite sized cubes Cut the ling beans in 1 inch pieces Dice the tofu in bite sized cubes METHOD Make your own coconut milk and yellow curry if you like Add some vegetable oil in a medium to large sauce pan Using medium heat, add in four tablespoons of coconut milk, and let it come to a boil. Add in 2-3 tablespoons of curry paste. Depending on your taste. Add the tofu, and stir until the tofu is cooked. Add in half of the remainder of coconut milk. Keep stirring. Add the soy sauce and the sugar. Add in the rest of the coconut milk. When the coconut milk thickens, add in the pumpkin and the beans. Give it a taste. You may need to add in more soy sauce, curry or sugar depending on your preference. Cover the pan, turn the heat to low and simmer for another 5 minutes. Serve the Thai Pumpkin Curry along with steamed brown rice and sprinkled with the cilantro leaves on top 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

Red Curry Paste, or “Kaeng Pet” in Thai, is used in some to the Thai curry recipes you will find on this website. The paste includes ginger, turmeric, lime, chili and more herbs and spices. It is considered a spicy curry paste, but of course you can dim that spiciness down when making a curry with this paste (just use a bit if you don't want it too spicy). Our advice: make the curry paste spicy and use less in the curry recipes. VEGAN RED CURRY PASTE Prep time: 5 to 10 minutes - Cook time: 5 minutes - Total time : 10 - 15 minutes - Makes 1 cups INGREDIENTS 1/2 teaspoon coriander seed (or ground coriander) 1 teaspoon of cumin seed (or ground cumin) 1/2 teaspoon black peppercorns (or ground black pepper) 1 medium red bell pepper* (seeds removed and chopped) 2-4 medium Thai red chilies (more if you want it spicy) 1 stalk lemongrass (root and tip trimmed, then chopped) 1 heaping tablespoon of fresh ginger or galangal 3 cloves garlic (skins removed) 1 tablespoon fresh turmeric 1/2 teaspoon salt 3 tablespoons lime juice 1 medium lime, zested and juiced 6 stalks spring onions (sliced // or sub 1/2 cup diced shallot per 6 stalks green onion) 2-3 tablespoons vegetable oil 1 tablespoon honey EQUIPMENT Blender Mortar and pestle Jar for storage PREPARATION Trim the root and tip of the lemongrass and chop it in pieces Grate the ginger Remove the skin from the garlic Clean and grate the turmeric Zest the lime Juice the lime Cut the spring onions in pieces Toast the whole coriander, cumin seeds and peppercorn over a medium low heat for 4-5 minutes (if you use powder, you don’t need to do this) METHOD Add toasted seeds to a mortar and pestle and crush it a bit. Set aside Add to the blender: the (crushed spices), red bell pepper, chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest, spring onions, oil and honey. Blend until a paste forms, scraping sides down as needed. Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil for creaminess / or to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor. Store the curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 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

Maybe you ate it while on your holiday in Thailand: mango (ripe or unripe), or other fruit with a mix of salt and chili over it? The combination of fruit with salt and spice is a way to highlight the flavors of fruit and even makes you more aware of the sweet flavor of the fruit itself! Here is how to make it to eat with any fruit you might have at home. HOMEMADE PUMPKIN PIE SPICE Prep time: 0 minutes - Cook time: 10 minutes - Total time : 10 minutes - Makes 1/2 cup of dipping salt INGREDIENTS 12 dried Thai chilies 1/2 cup sugar 1/4 cup salt EQUIPMENT a mortar and pestle a bowl for serving airtight container PREPARATION None METHOD Firmly pound the chilies in the mortar to a fairly fine powder. Add the sugar and pound to a fine powder. Add the salt, mix, then pound until the mixture has the texture of granulated sugar. Keep in 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

At the Food Forest Kitchen' Restaurant we bake our delicious vegan cakes in the oven, but what if you want just 1 cake?? If you have a microwave you can make this delicious 'mug' in a matter of minutes! GINGER CAKE IN A MUG Prep : 2 min Cook: 1 min Ready in: 5 minutes Serves: 1 INGREDIENTS DRY INGREDIENTS 5 tablespoons flour 4 1/2 tablespoons sugar 1/4 teaspoon baking soda a pinch of salt WET INGREDIENTS 1/2 teaspoon white vinegar 1/4 teaspoon vanilla extract 2 teaspoons vegetable oil 2 1/2 tablespoons of ginger puree (1 inch of ginger) 2 tablespoons of water EQUIPMENT Cup, suitable for microwave Hand blender Spoon Measuring cups PREPARATION Puree the ginger with a hand blender. Please make sure the mug is big enough. The cake mix should not be over half of the mug when placed in the microwave. If more it will rise over the edge of the mug. METHOD Mix the dry ingredients in the mug Make 3 depressions in the mix (2 small depressions and 1 large depression) Add oil in the large depression Add vinegar in one of the small depressions Add vanilla to the other small depression Pour the water and ginger puree over it all Mix it all together until smooth Place the mug in the microwave Set the microwave on high and wave for ca. 65 seconds Use a toothpick to check if the cake is done (the toothpick is clean when it comes out) NOTE: Each microwave has a different way of baking, try out if the period of baking is longer of shorter for you. 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 amazing banana cup cake is one of our favorite cakes in the Food Forest Kitchen Restaurant @Ecologicthailand! Really easy to make, no eggs, no dairy, the most delicious and moist chocolate cake. Now you can make it at home! BANANA CUP CAKE Prep : 10 min Cook: 35 min Ready in: 45 minutes Serves: 12-14 INGREDIENTS DRY INGREDIENTS 1,5 cup flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt WET INGREDIENTS 1 teaspoon white vinegar 1 teaspoon vanilla extract 5 tablespoons vegetable oil 4 medium sized, ripe bananas, pureed 1/2-1 cup of water EQUIPMENT paper cup cakes bowl Spoon Measuring cups Oven PREPARATION Preheat the oven to 180 ° Celsius METHOD Mix the dry ingredients in the mug Make 3 depressions in the mix (2 small depressions and 1 large depression) Add oil in the large depression Add vinegar in one of the small depressions Add vanilla to the other small depression Pour banana puree and water over everything Mix it all together until smooth (your batter should be like thick pancake batter, add more water if needed) Pour in your paper cupcakes, fill half way Place in the oven Bake for ca. 25 minutes Check with a toothpick if your cakes are done (the toothpicks should come out clean) 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

Bread is not eaten a lot in Thailand, so French toast is also not very common. Unless you stay in Western hotels. At Eco-Logic's restaurant, the Food Forest Kitchen, we make our own version of French toast. We use our own home made bread of course, our home made coconut milk and we serve it with our home made condensed milk. Give it a try at home with this recipe. FRENCH TOAST: THAI STYLE Prep : 15 min Cook: 5 minutes Ready in: 20 minutes Makes: 4 pieces of toast INGREDIENTS ½ cup coconut milk ½ tablespoon granulated sugar Pinch salt 4 slices home made bread 2 cups vegetable oil For serving: Homemade condensed milk Some wedges of lime Some brown sugar EQUIPMENT Wok A medium bowl A deep plate Saucepan Measuring cups PREPARATION Make your coconut milk Make your condensed milk METHOD In a medium bowl, whisk together the coconut milk, sugar and salt. Pour some of the mixture in a deep plate Dip each slice of bread into the mix, stacking the slices and letting them sit in the dish while you heat the oil. In the wok, you heat the vegetable oil. Add 2 slices of bread at the time in the oil. Turn the slices until golden brown, 1 to 2 minutes per side. Transfer each slice to a plate Place the Thai version of French toast on the plates, with some homemade condensed milk, some brown sugar and wedges of lime on the side. 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

If you have a garden full with the delicious, flavor full Thai Basil, making a variation to Pesto is a given ;) Thai basil has flavor that has a bit of anise, peppery, spice and it is super fresh. A great ingredient for this Thai Pesto. Combine it with your home made flatbread or use it as a sauce for your rice or noodles. THAI BASIL PESTO Prep time: 5 minutes - Total time 5 minutes - Makes 1 small bowl INGREDIENTS 2 cups Thai basil leaves 3 tablespoon plain roasted peanuts 1 tablespoon honey 1 tablespoon white vinegar 2 tablespoons vegetable oil 3 cloves garlic 1/2 teaspoon red pepper flakes 1/2 teaspoon soy sauce EQUIPMENT Blender/hand blender jar or bowl for storage PREPARATION Remove the basil leaves from the stems Roast the peanuts Clean the garlic METHOD Combine all ingredients and puree 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

Oh to live here, and just go into the garden to pick a banana, a coconut and dig up ginger! We are extremely lucky to have access to this fresh organic produce at our Food Forest Kitchen Restaurant. To make the most amazing meals and drinks, like this wonderful coconut banana ginger smoothie. VEGAN COCONUT BANANA GINGER SMOOTHIE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 1 glass INGREDIENTS 1 1/4 cup coconut milk 1 frozen banana 3 crushed ice cubes 1 tablespoon fresh ginger, EQUIPMENT Blender Glasses PREPARATION Freeze the banana (remove peel before freezing) Make your coconut milk Chop the ginger Crush the ice METHOD Put all ingredients in blender and blend until smooth. Pour into glass and garnish with mint or piece of banana 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

How about that noodle soup you had in Thailand? It is a very popular street food and known by all. Great thing about this soup are the condiments, you make your own soup, you decide how spicy or what flavors you prefer. Make it fresh, with noodles and your own vegetable stock and make it look good on the table with a series of condiments. THAI NOODLE SOUP Prep Time: 20 minutes - Cook Time: 10 minutes - Total Time: 30 minutes Makes: 4 portions INGREDIENTS FOR SOUP 3 tablespoons. coconut oil 1 block firm tofu (ca. 250 gram) firm tofu 3 cloves garlic 1 tablespoon fresh ginger 1/2 medium yellow onion 1/2 medium eggplant 2-3 tablespoons red curry paste 6 cups vegetable stock 450 gram coconut milk 225 gram brown rice noodles 1/2 teaspoon salt Juice of 2 limes 1/4 cup cilantro 1/4 cup fresh basil INGREDIENTS FOR CONDIMENTS ON TABLE some chili powder some garlic beansprouts ginger minced peanuts, ground soy sauce vinegar EQUIPMENT A large wok A large soup pan PREPARATION Make the vegetable stock Make your coconut milk Make the red curry paste Cut the tofu in cubes of 2 cm Mince the garlic Mince the ginger Dice the onion Cut the eggplant in 2 cm cubes Squeeze the limes Mince the cilantro Mince the basil METHOD Heat 2 tablespoons of coconut oil in the wok over medium-high heat. Place the tofu in the hot oil and fry for 3-5 minutes, until tofu is brown on all sides. Remove from heat and set aside. Heat the remaining 1 tablespoon of coconut oil in the soup pan over medium-high heat. Add the onions and garlic and saute for 3-5 minutes. Stir in the ginger, fry for an additional minute. Add the eggplant and continue to fry for an additional 2-3 minutes until eggplant begins to brown. Stir in the red curry paste. Add the tofu Add the vegetable broth, and coconut milk to the soup pot. Bring soup to a boil and then reduce heat to a simmer for 3-5 minutes. Add brown rice noodles and continue to cook the soup until the noodles are tender, about an additional 4 minutes. Remove from heat and add lime juice, salt, cilantro, and basil. Serve immediately ON THE TABLE: Place the additional condiments in bowls on the table to use as needed/prefered. 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