2 tablespoons ginger, sliced 2 tablespoons galanga, sliced 1 teaspoon fresh peppercorns, coarsely crushed carrot Chop the coriander rood Bruise the limeleaf Slice the celery Slice the ginger Slice the galanga Crush

minutes Serves: 1 glass INGREDIENTS ¾ cup coconut milk 1 small frozen banana 1 teaspoon honey 2 ice cubes crushed

pieces pineapple 6 leaves of basil ice cubes EQUIPMENT Shot glasses Serving glass Blender (suitable for crushing

10 minutes Serves: 1 glass INGREDIENTS - INGREDIENTS 2 full cups cubed pineapple, frozen 1 1/2 cups crushed

1 glass INGREDIENTS - INGREDIENTS 2 full cups cubed watermelon, chilled and without seed 1 1/2 cups crushed

(if you use powder, you don’t need to do this) METHOD Add toasted seeds to a mortar and pestle and crush Set aside Add to the blender: the (crushed spices), red bell pepper, chilies, lemongrass, ginger, garlic

ariala, mint or basil) 3 shots water some ice cubes EQUIPMENT Spoon Serving glass Blender (suitable for crushing

time: 15 minutes Total time: 15 minutes Serves: 1 big jar INGREDIENTS 4 cups of roasted - non salty crushed

INGREDIENTS 1/2 kilo green beans 1 tablespoon vegetable olive oil 1/2 teaspoon minced garlic Pinch of crushed

Chop the oyster mushroom in chunky pieces Clean the basil and chop roughly Clean and mince the garlic Crush

Jug for mixing fork or spoon for mixing Glasses PREPARATION Make the coffee Make the condensed milk Crush

1 tablespoon vegetable Oil EQUIPMENT A bowl a wok PREPARATION Clean the Pak Boong Mince the garlic Crush