When stir frying vegetables you can use many different ingredients and oils. In Thailand you can find many store bought stir fry sauces, but it is easy to make your own and add it to your stir fry or recipe whenever you need it. An easy and delicious sauce you will want to use for not just your Thai stir fry! VEGAN STIR FRY SAUCE Prep time: 5 minutes Cook time: 3 minutes Total time: 8minutes Makes: 1,5 cups INGREDIENTS 1/2 cup soy sauce 1/2 cup vegetable stock 1 tablespoon corn starch 1 tablespoon honey 1 teaspoon sesame seed oil 1 teaspoon rice vinegar 2 inch piece of ginger 2 garlic cloves EQUIPMENT Bowl Whisk Bottle for storage PREPARATION Make the vegetable stock Peel and grate the ginger Peel and grate the garlic METHOD Whisk all ingredients together. Pour in bottle (air tight) NOTE: When adding to your stir fry, allow to cook for 3 full minutes to allow the corn starch to thicken the sauce. Will keep refrigerated in an airtight container for 1 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

Use this recipe of vegan Tom Yam paste to make Tom Yam soup or a pizza or any other dish. It is a great base for spicing up stir fries, marinades or dip sauces. VEGAN TOM YAM PASTE Prep time: 25 minutes - Cook time: 5 minutes - Total time : 30 minutes - Makes 1 cup INGREDIENTS Juiced tamarind paste 3 cloves garlic 10 – 15 dried red chilies 3 fresh red chilies 3 stalks lemongrass 5 small shallots 1 inch galangal 5 kaffir lime leaves 2 tablespoons brown sugar 2 tablespoons coconut oil 1 cup fresh cilantro leaves EQUIPMENT Blender Mortar and pestle Jar for storage PREPARATION Soak the dried red chilies in a bowl of warm water for about 15 minutes In a separate small bowl, soak 1 tablespoon of tamarind paste in 1/4 cup of warm water for about 15 minutes Squeeze the tamarind paste to extract as much of the juice as possible. Discard the pulp (and tamarind seeds, if any) Slice and remove the seeds from the soaked dried chilies Slice the fresh red chilies into pieces of 1/2 centimeter Slice the white part of the lemongrass very thin Grate the galangal Remove the stems of the kaffir lime leaves and slice in thin strips METHOD Add all ingredients into a blender Blend the ingredients to a paste. Keep the Tom Yum Paste in an airtight jar or container in the fridge for up to 1 week For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 6 months. 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 sauce that is served with Khao Man Gai (boiled chicken with rice) is easy to make and delicious, and not just for Khao Man Gai! One of the essential ingredients for this sauce is fermented bean sauce, which can be found in Asian supermarkets. Once you have that, it only takes 10 minutes to make this sauce. KHAO MAN GAI SAUCE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 1 cup of sauce INGREDIENTS 180 ml Soy Bean Sauce, 6-7 tablespoons ginger, 1.5 tablespoons fresh green and red chilies, 1.5 tablespoons garlic, 4 tablespoons of rice vinegar, 5 tablespoons of brown sugar, 2 tablespoons of Sweet soy sauce, 1 lime EQUIPMENT Blender Knife PREPARATION Chop the ginger finely Deseed the chilies and chop the chilies finely Chop the garlic finely Squeeze the lime METHOD Add all the ingredients together in theblender. Blend. Serve right away! You can keep the sauce in a sealed box for 2 days in the fridge. 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

Oyster sauce is used on a regular base in the Thai cuisine. There are vegan 'oyster' sauces available, but it can be hard to get where you live maybe. It is an easy recipe to make by yourself, the base is dried mushrooms (we hope you can get those more easier), and you can make a small batch in a couple of minutes. The oyster sauce is also good to use as a base for dipping, for seasoning your tofu and so on. VEGAN 'OYSTER' SAUCE Prep time: 1 HOUR Cook time: 15 minutes Total time: 1 hour, 15 minutes Makes : 16 servings INGREDIENTS 1-1 1/2 cups dried mushrooms (any mushroom will do, shii take are the most flavorfull) 2 cups hot water 1/4 cup soy sauce 3 tablespoons of honey 1 teaspoon ginger, grated 2 teaspoons Cornstarch 2 teaspoons Water EQUIPMENT Large bowl for mushrooms to soak small bowl for cornstarch mix Blender Small sauce[an Measuring cups Knife PREPARATION Put the dried mushrooms in a large bowl, and pour the hot water over the mushrooms, making sure they are submerged. Let the mushrooms soak for at least an hour. Clean and grate the ginger METHOD Add the soaked mushroom AND the water to a blender. Blend on high until the mushrooms and water have made a very smooth mixture. Pour the mushroom mixture into a small sauce pan. Then add the soy sauce, the honey and the ginger to the pan, whisk to combine. Heat the pan on medium, bring to a simmer, reduce heat to low. Simmer for about 10 minutes to cook the mushroom mixture and thicken slightly. In a small bowl, whisk together the cornstarch and water u Whisk the cornstarch mixture into the pan. Stir in well. Then continue to simmer for about 5 minutes, the sauce should be nice and thick. Let cool and then keep in an air tight container in the refrigerator. The sauce will stay good in the refrigerator for several 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

Don't you love the taste of Thai palm sugar? The sugar has a mild caramel flavor and when made into syrup it resembles honey. Make this simple recipe and add this delicious syrup to your banana or vegan pancakes to make them even more yummy. THAI PALM SUGAR SYRUP Prep Time: 0 mins - Cook Time: 10 mins - Total Time: ca. 10 mins - Makes: 2 servings INGREDIENTS 75 gram (ca. 5 tablespoons) of palm sugar, coarsely chopped 5 tablespoons water EQUIPMENT Small saucepan Liquid and dry measuring cups Funnel (optional) Jar or bottle PREPARATION none INSTRUCTIONS Combine the sugar and the water in the saucepan, on medium heat. Cook, stir and break up the sugar as it gets soft, until the sugar has completely dissolved. If the water begins to bubble before the sugar has completely dissolved, turn off the heat and let it finish dissolving in the hot liquid. Let it cool before storing. 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

How to make the best Thai Peanut Sauce ever!  This Peanut Sauce Recipe can be used as a dipping sauce with steamed vegetables, salad dressing, over your french fries or with your satay. SPICY PEANUT SAUCE Prep time: 2 minutes Cook time: 5 minutes Total time: 7 minutes Makes: 1 cup INGREDIENTS 2 tablespoons peanut butter 2 tablespoons sweet chili sauce 1/2 cup of water 2 Thai chilies (to taste) 1 tablespoon soy sauce a handful of fresh green herbs (cilantro, basil, mint) EQUIPMENT Bowl Blender/hand blender Airtight Jars for storage PREPARATION Make your peanut butter Make your sweet chili sauce Pick your green herbs Clean and de-seed your chilies (if you don't want it too spicy) Sterilize your jars (hot water) METHOD Add all ingredients to your blender Mix Store in jars NOTE: The sauce can be eaten cold or warm (just warm it up in a saucepan on low heat) 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

Tahini is a condiment made from toasted ground sesame. seeds It is served by itself or as a major ingredient

We serve it as a condiment our buffet table. And as a spread with our flatbread.

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

A condiment that is a delicious extra at our buffet table.

We grown our own cucumbers in Paksong and we love making some of the excess of cucumber into pickles. Getting pickling spice that most recipes ask for is not possible her in the Thai jungle ;). So we make our own. Here is the recipe. HOMEMADE PICKLING SPICE Prep time: 5 minutes - Cook time: 5 minutes - Total time : 10 minutes - Makes 1/2 cup of spice INGREDIENTS 2 tablespoons whole mustard seeds (if not available you can use the same amount of mustard the moment you start pickling) 1 tablespoon cinnamon powder 2 teaspoons coriander powder 1 teaspoon black pepper corns 1 teaspoon ground ginger 1 cinnamon stick (halved) 2 cloves EQUIPMENT a small airtight jar PREPARATION None METHOD Place mustard seeds, coriander, and pepper into glass Shake to combine. Add ground ginger to seeds and shake again. Place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for 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

The Food Forest of the Thai Child Development Foundation has many, many papaya trees. And we use papaya as a vegetable when green unripe, or as a fruit when orange. Green papaya chutney is a great way to use that abundance of unripe papaya. We serve it as a crunchy salad at our buffet table. And as a spread with our flatbread. PAPAYA CHUTNEY Prep time: 5 minutes - Cook time 10 minutes - Total time 15 minutes - Makes 5 servings INGREDIENTS 1 1/2 cup of grated green (1 small papaya) ½ tablespoon vegetable oil ½ teaspoon mustard 2 green chilies 7 basil leaves 2 garlic cloves ¼ teaspoon turmeric powder ¼ teaspoon sugar or add as required ¼ teaspoon lime juice or add as required EQUIPMENT Stove Big pan Wooden spoon Blender/hand blender Airtight Jars for storage PREPARATION Peel and grated the papaya Slice the green chilies in large pieces Chop the basil leaves roughly Mince the garlic and saute in oil Squeeze the lime Sterilize your jars with hot water METHOD Heat ½ tablespoon oil in a pan and add ½ teaspoon mustard on a low flame After the mustard is fried, add add the green chilies, the basil leaves and the sauteed garlic. Saute until the green chilies get slightly crisp Add the grated papaya and ¼ teaspoon turmeric powder. mix well. Add ¼ teaspoon sugar and salt. mix very well. Stir often and bake the chutney mixture for 3 to 4 minutes on a low flame. Add ¼ teaspoon lime juice. Mix very well. Take off the heat Serve the raw green papaya chutney with flatbread or as a side dish with 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