Served with our homemade flat bread or raw veggies, this dip sauce, made with steamed pumpkin , this dip sauce makes an amazing snack and a wonderful appetizer. VEGAN STEAMED PUMPKIN DIP SAUCE Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes - Makes: ca. 1 cup INGREDIENTS 500 gram pumpkin 4 cloves garlic 1/2 big onion 2 small tomatoes 2 tablespoons soy sauce 2 tablespoons lime juice 1 teaspoon ground pepper a bit of chili powder vegetable oil EQUIPMENT Blender Bowl Skillet Measuring cups PREPARATION Clean and dice the pumpkin Steam the pumpkin. Set aside Chop the garlic fine Chop the onion fine Chop the tomatoes fine Juice the lime METHOD Mix in a bowl: the soy sauce, lime juice, pepper and chili powder. Set aside Add vegetable oil to a skillet, medium heat Add garlic, onion and tomatoes Stir fry until the garlic is golden brown Add the soy sauce mix to the skillet Stir fry for about 5 minutes In the blender: add the stir fry mix and the steamed pumpkin Blend until smooth Scoop in a serving bowl and serve with flatbread Store in an airtight container up to 2 days in the refrigerator. 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

Like all food in Thailand, the looks of each dish is important. Even more important then the taste sometimes. The stuffed Thai omelette is certainly a pleasure to look at! It is a meal on it's own, served with some rice. We serve it as a side dish with our greet and meet lunches. This recipe uses tofu as filling, which can be replaced by any meat you prefer. STUFFED THAI OMELETTE Prep time: 5 minutes Cook time: 15 Total time: 20 minutes Serves: 1 omelette INGREDIENTS 2–3 cloves garlic ¼ teaspoon peppercorns 1 cilantro root ¼ cup onion ½ cup tomato 125 gram tofu 1 ½ teaspoon soy sauce 1 tablespoon (vegan) oyster sauce 1 teaspoon of sugar 1/4 cup long bean 1–2 teaspoon tamarind water (optional, if no tamarind it can be replaced by t teaspoon of lime and 1/2 teaspoon of sugar, mixed) 2 large eggs ½ teaspoon vegan fish sauce Some red bell pepper and cilantro for decoration vegetable oil EQUIPMENT mortar and pestle 2 bowls fork a wok large skillet spatula serving plate PREPARATION clean the garlic chop the cilantro root Dice the onion fine Dice the tomato Dry and crumble the tofu Cut the long beans into pieces of 0,5 centimeter Make the tamarind water (squeeze the dried tamarind n some water) or replacement Finely slice the red bell pepper and cilantro METHOD THE FILLING In a mortar and pestle pound together the garlic, white peppercorns, and cilantro roots into a paste In the bowl, mix together the crumbled tofu and soy sauce. In a wok, heat a little vegetable oil over medium heat. Add the garlic mixture and stir until the garlic starts to turn golden. Add onion and tomato and cook until the onion is glazing, about 1-2 minutes. Add the crumble tofu mix, the sugar, oyster sauce Stir and cook the mix until the tofu is cooked Add long beans and stir for another 30-45 seconds. Remove from the heat (make sure there is no liquid on the bottom of the wok) Keep warm while you make the omelette. THE OMELETTE Beat 2 eggs with fish sauce in a bowl. Heat some vegetable oil in a large skillet over medium heat. Once the oil is hot, add eggs. Tilt the pan until the entire surface of the pan is coated. Reduce heat to low, let the omelette cook until the top is dry and the bottom is a light golden brown When the egg is dry, remove from heat and run a rubber spatula along the edges of the omelette to release it from the pan. Transfer the egg to a plate (brown side down) Place the filling in the middle of the omelette ( reserve about 2 tablespoons) Fold the edges over on 4 sides, creating a square package. Flip the omelette over to a serving plate SERVING Use a knife to make an “X” on top of the egg with a knife Open up the flaps and add the reserved filling on top of the filling Close the flaps (or fold them open) and garnish with some cilantro sprigs and finely julienned red bell pepper. Serve with brown 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

A wonderful Thai salad made with Thai green eggplant (they are the size of a ping pong ball with white and green stripes). This salad is eaten luke warm as a side dish. We serve it with the lunch buffet at the restaurant of Eco-Logic Thailand. Yum Makua Yao: Thai roasted Eggplant salad Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Serves: 2-4 portions INGREDIENTS 500 grams Thai green eggplants (or the purple aubergine) ½ cup cilantro 2 spring onions 1 shallot 2 Thai red birds' eye chilies 2 limes 1 garlic clove 1 teaspoon brown sugar 1 tablespoon homemade vegan fish sauce, (you can replace it with soy sauce) oil, salt and pepper for seasoning EQUIPMENT Roasting pan (or wok) cooking brush Bowl for mixing Serving plate or bowl PREPARATION Make the vegan fish sauce, Chop the cilantro Chop the spring onions finely Deseed and mince the Thai chillies Juice the limes Mince and crush the garlic Cut the shallot in thin half mooned pieces. Quarter the Thai eggplants (or slice the aubergines in strips) Brush the eggplant with some oil, and season with salt and pepper. Place the eggplant strips into a roasting pan and roast the eggplant for about 15-20 minutes until the eggplants are browned and soft. Let the eggplants cool down METHOD In a small bowl add the shallots, the chilies, cilantro, spring onions, lime juice, garlic, sugar and vegan fish sauce. Mix well When the eggplant are cool downed a bit, place them on a serving plate Add the dressing and toss it together Serve with 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

Right in front of the riverside bungalows of Eco-Logic Thailand, close to the river we can pick this edible fern: the Paco Fern, Pak Khrood in Thai language. Stir fried with some garlic and (vegan) fish- and oyster sauce a delicious, healthy and very easy side dish. Served with our lunch and/or dinner buffets at the Food Forest Kitchen Restaurant in Paksong. Stir Fried Paco Fern Prep Time: 3 minutes - Cook Time: 7 minutes - Total Time: 10 minutes Makes: 1 serving INGREDIENTS 100 gram fresh Paco Fern 1 tablespoon vegan oyster sauce 3 cloves of garlics 1 teaspoon brown sugar 1/2 teaspoon vegan fish sauce 1 teaspoon vegetable oil 1 tablespoon vegetable stock or water EQUIPMENT Wok Knife PREPARATION Make the vegan oyster sauee Make the vegan fish sauce Make the vegetable stock Cut the garlic in pieces Rinse the fern and let dry METHOD On high heat: add oil to the wok Add the garlic Add the fern. Stir and scoop the fern. Add the vegetable stock (or water) Add the sugar Keep stirring Scoop on a serving plate. Serve as a side dish with brown 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

A funny name for a traditional Thai dish, the story goes that boiled eggs are the only dish a son-in-law could cook. One day, a mother-in-law came for a visit, and the son-in-law had to make her lunch. So he boiled eggs, then fried them and the end result was this dish. Of course, his mother-in-law loved it. The special thing about this meal - except from boiling and frying eggs - is the tamarind sauce that goes with it. EGGS 'SON-IN-LAW' Prep time: 15 minutes Cook time: 10 Total time: 25 minutes Serves: 4 portions INGREDIENTS 2 sprigs cilantro 2 - 3 Dried whole chilis 4 eggs 1 tablespoon vegan fish sauce 3 tablespoons Palm Sugar 2 - 3 spring onions (or dried onions) 1/3 cup vegetable oil 2 teaspoons tamarind paste (if you have no tamarind paste, you can substitute it for substitute with 2 teaspoons fresh lime juice, mixed with 1 teaspoon brown sugar) 2 tablespoons of water EQUIPMENT Wok Skillet Sharp knife PREPARATION Boil the eggs for 5 minutes Cool the eggs down under running cold water Peel the eggs Dry the eggs Peel and thinly slice the spring onions Add the dried tamarind to a bit of water for ca. 15 minutes, then squeeze the tamarind and discard. The tamarind water is used for the sauce later. METHOD EGGS: Add the oil to the wok and heat it on a medium heat. If the oil is hot, add the dried boiled eggs to the oil. Turn the eggs to brown the egg white. It will take about 5 minutes Remove the eggs and drain them. Set the eggs aside Turn down the heat and use the hot oil to quickly fry the dried chilies. Scoop out the fried chilies and set aside. Over the medium to medium low heat, add the sliced spring onion to the wok. Stir to brown evenly for about 5 to 7 minutes. Drain the fried spring onions and set aside SAUCE: Place a skillet on a low heat. Add palm sugar, vegan fish sauce and tamarind water Stir until the palm sugar is dissolved Let the sauce cool down SERVE Use a knife to half the boiled eggs. Make sure your knfe is sharp to ease this proces Place the halve eggs on a plate Pour the sauce over the eggs. Sprinkle the fried peppers and onions over it Decorate with a some cilantro 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

Pad See Ew is made with thick rice noodles, crispy tofu, and a rich soy sauce flavor! It’s vegan and loaded with fresh green vegetables, and ready in less than 15 minutes! The name of the dish translates to "fried (with) soy sauce" VEGAN PAD SEE EW Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes Serves: 2-4 portions INGREDIENTS 250 gram wide rice noodles 250 gram firm tofu 1 cup Thai kale (aka chinese broccoli) 1 cup bean sprouts (make your own!) 4 tablespoon soy sauce 2 tablespoons hoisin sauce 2 teaspoon (homemade) baked chili sauce 2 tablespoons coconut oil 1/2 cup water 1 spring onion, sliced ¼ cup roasted peanuts, not salty 1 lime Water EQUIPMENT Pot for boiling the water A serving plate A bowl for the noodles Tongs PREPARATION Chop the Thai kale Make the baked chili sauce Slice the spring onion Crush the peanuts Quarter the lime Cut the tofu in small cubes Boil water METHOD Place rice noodles in a large shallow bowl. Boil water and pour over the rice noodles, set aside Heat 1 tablespoon of coconut oil in a large skillet on medium-high heat. Add the tofu to the pan, cook for 2-3 minutes on each side, until golden brown. Push tofu over to the side of the pan, and add the remaining tablespoon of coconut oil and reduce to medium heat. Add the Thai kale to the pan, cook for 1-2 minutes. Remove the noodles from the bowl with hot water, using tongs Add the rice noodles, stirring everything together. Add the soy sauce, hoisin sauce, and baked chili sauce and mix until combined. Add water, 1 tablespoon at a time if the noodles begin to stick, and are still a bit tough. Taste the noodles until the desired texture. Add the bean sprouts, stir everything together. Give the noodles a taste and add in any more soy sauce or hoisin sauce if desired. Serve with chopped green onions, crushed peanuts, and a lime wedge. 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 tea is made with freshly picked pennyworth leaves. It is one of the herbal teas the Food Forest Kitchen serves for free to our guests. Pennyworth tea is said to improve and help with poor memory, low mental abilities, anxiety, speech issues and sleeplessness. You can find the Pennyworth growing around the restaurant area of Eco-Logic Thailand and in and around the Special School building of the Thai Child Development Foundation. More information about the pennyworth plant can be found here. HERBAL THAI BASIL TEA RECIPE Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes Serves: 6 glasses INGREDIENTS Per glass of tea: 1 teaspoon of finely shredded fresh or dried pennyworth leaves 6-8 cups of drinking water FOR SERVING: Honey (optional) EQUIPMENT A pan with lid Strainer Jug or teapot PREPARATION Add water in the pan and bring to a boil over medium heat Pick the pennyworth leaves Wash the leaves Shred the leaves finely METHOD Add the leaves to the boiling water, 1 teaspoon per cup of water Simmer for ca. 15 minutes. Strain the tea concentrate into a jug or teapot. SERVING: Add a teaspoon honey per glass (optional) Add the tea. 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

Thai-style sticky rice flour dumplings filled with delicious palm sugar and covered with shredded coconut is actually eaten as a breakfast dish in Thailand. Most people know this sweet from markets, where the can be in different colors. Green: colored by pandan leaf, blue: colored by butterfly pea flower. Originally this is a recipe from Southern Thailand, but you will find it everywhere in Thailand. VEGAN KANOM KOH Prep : 10 min Cook: 20 min Ready in: 30 hours Makes: 70 pieces INGREDIENTS 250 gram Glutinous rice flour 200-250 gram Coconut milk, Pandan water (for green kanom koh) or Butterfly tea (for blue kanom koh) 50 grams Coconut sugar 200 grams Shredded coconut salt Water for boiling EQUIPMENT Mixing bowl Tea towel Pot for boiling PREPARATION Make your own coconut milk Make the pandan tea or butterfly tea (highly concentrated). let it cool down Crumble the coconut sugar METHOD In a bowl mix the flour with the coconut milk and the green or blue tea Kneed until soft Roll into small balls (ca. 2,5 centimeter), cover with a tea towel to prevent drying out For the filling: push down a dough ball and spread it thinly, add a bit of coconut sugar. Wrap the dough around the filling and mold it into a small bowl again Fill a pot with water. Heat the pot over high heat. Place the filled rice balls in the boiling water and boil for ca. 10 minutes In a bowl mix the shredded coconut with a bit of salt Remove the balls from the pot, drain them Roll the balls after draining through the coconut/salt mix Place on a serving plate Serve and enjoy 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

Yum Woon Sen is a Thai salad with glass noodles. The noodles are transparent and the base of this fresh and delicious salad. Like many other Thai salad dishes, the flavors for this dish are spicy, sour and a little sweet. At the Food Forest Kitchen restaurant we serve it for lunch. VEGAN THAI GLASS NOODLE SALAD Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Serves: 2-4 portions INGREDIENTS 50 gram glass noodles 3 cloves of garlic 1 birds eye chilli 2 teasoons of palm sugar (or brown sugar) 1 small lime 1 tablespoon homemade vegan fish sauce, 50 gram firm tofu 1/2 red onion 2 long beans (or 8 regalur green beans) 1 small tomato 1/4 cup coriander 1/8 cup peanuts, toasted not salty some vegetable oil 1/2 teaspoon salt 1 teaspoon soy sauce water EQUIPMENT Pestle and mortar Skillet A serving plate A bowl for the noodles A bowl for the dressing A big bowl for mixing Tongs PREPARATION Make the vegan fish sauce, Soak glass noodles in cold water. Cut the end of the beans, clean and cut in pieces of 2 centimeter Slice the red onion in thin strips Finely chop the coriander Squeeze the lime Make the dressing METHOD FOR MAKING THE DRESSING Pound the garlic and chili in a pestle and mortar into a paste. Add the sugar, the , lime juice and homemade fish sauce Mix well until palm sugar has dissolved. Set aside. METHOD FOR MAKING THE SALAD Add vegetable oil to skillet and warm on medium heat Crumble tofu with hands into small pieces into the skillet. Fry on medium heat until tofu starts to get a golden color. Add salt and soy sauce and fry for about 2 minutes more. While the tofu is frying boil some water. Turn off the heat underneath the skillet and add in the beans and red onion. Stir around for a minute and then transfer into a bowl. Pour the cold water from the glass noodle bowl and pour in the boiling water to cover. Leave noodles in for about 10 seconds then remove the glass noodles using with tongs. Shake off access water and add it to the bowl of minced tofu, beans and red onion. Pour on the dressing. Add in the chopped coriander, tomatoes and quickly toss to combine. Transfer to a plate and sprinkle some toasted peanuts on top. Serve with 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

Thai Basil tea is made with fresh holy basil leaves, picked from our gardens. It is one of the herbal teas the Food Forest Kitchen serves for free to our guests. Basil tea is said to promote oral health, relieve arthritis, boost immunity and treat headaches. You can find the Thai basil growing around the restaurant area of Eco-Logic Thailand and in and around the Special School building of the Thai Child Development Foundation. More information about the pandan plant can be found here. HERBAL THAI BASIL TEA RECIPE Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes Serves: 6 glasses INGREDIENTS Per glass of tea: 2 tablespoons of chopped basil leaves 6-8 cups of drinking water FOR SERVING: Honey (optional) EQUIPMENT A pan with lid Strainer Jug or teapot PREPARATION Add water in the pan and bring to a boil over medium heat Cut the basil leaves from the plant Wash the leaves Chop the leaves finely METHOD Add the basil to the boiling water, 2 Tablespoons per cup of water Simmer for ca. 7-10 minutes. Strain the tea concentrate into a jug or teapot. SERVING: Add a teaspoon honey per glass (optional) Add the tea. 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

Frozen Yogurt (aka FroYo) with lime is a healthy and delicious treat for children and adults. A fresh light dessert, made with your home made yogurt and fresh limes! FRUITY FROZEN LIME YOGURT Preparation time: 5 minutes - Cooking time: 30 minutes - Freezing time: 4 hours total time: 4 hours 35 minutes - Makes:: 6 portions - INGREDIENTS 1/2 cup home made yogurt 3/4 cup fresh lime or lemon juice 3/4 cup sugar (or honey) 1/4 teaspoon salt 1 teaspoon grated lime zest EQUIPMENT Blender Freezer Molds or tray for freezing your yogurt Measuring cups PREPARATION Grate the lime for the zest Squeeze the lime Make your home made yogurt METHOD In a blender, blend together the juice, yogurt, honey, and salt until smooth. Transfer the mixture to your molds or tray Freeze until firm, about 4 hours (24 hours is preferred to allow the flavors to develop). 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 favorite dessert, served with Xmas at Eco-Logic Thailand! It is a combination of our best vegan chocolate desserts: the chocolate pudding, the chocolate cake. Placed in a nice glass, decorated with some chocolate chips and some mint if you have some: the triple choc dessert! Triple Choc Dessert Prep time: minimum 2 minutes - Cook time: 5 minutes Total time: 7 minutes Serves: 3-4 glasses. If you have to make your chocolate pudding and chocolate cake first, add more time for preparation. - INGREDIENTS vegan chocolate cake vegan chocolate pudding chocolate chips Some coconut milk mint or butterfly pea flowers for decoration EQUIPMENT Knife glasses PREPARATION Make the chocolate cake Make the chocolate pudding Slice the cake in small pieces/circles METHOD Add a slice of chocolate cake on the bottom of the glass Add a scoop of chocolate pudding Add a slice of chocolate cake on top Add a teapoon of chocolate milk on the pudding for decoration Sprinkle some chocolate chips on top Decorate with mint or flower NOTE: Keep in the fridge until serving 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