The Thai name for this recipe is Phat Phrik Khing, 'khing' refers to curry paste. The recipes with Phat Phrik in their name use a curry paste to stirfry as one of the ingredients. The other ingredients with this recipe is tofu from our local provider, long beans and ginger from the vegetable garden, A fast, delicious and spicy addition to your dinner table. Served with rice of course. Stir fried spicy Tofu - Green beans and Ginger Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 20 minutes Makes: 1 plate (2 portions) INGREDIENTS 1 tablespoon vegetable oil 250 gram firm tofu 4-5 kaffir lime leaves (no leaves? replace it with zest from lime or lemon) 2 tablespoons ginger 3 teaspoons vegan Thai red curry paste (or more if you like it really spicy) 2 tablespoons brown sugar 1 tablespoon vegan fish sauce 3/4 cup water 500 gram green beans EQUIPMENT a wok straining spoon serving bowl or plate PREPARATION Dry the tofu and cut in cubes Cut the kaffir lime leaves in threads Make the vegan red curry paste Make the vegan fish sauce Wash and clean the green beans, cut them in pieces from 2,5 cm Cut the ginger very fine METHOD Heat a wok or skillet on high heat. Add the vegetable oil. Add tofu cubes and stir fry until golden brown. Remove the tofu from the pan and set aside. Add red curry paste and half of kaffir lime leaves (or all of the zest) in the wok. Stir fry for about 1 minute. Add brown sugar, water, ginger and vegan fish sauce. Stir. Add the green beans and cook them, stir constantly for about 6-8 minutes. The beans should be tender, crisp Reduce heat to low. Add the tofu Stir well Remove from the heat and transfer to a serving bowl or plate. Sprinkle with remainder of kaffir lime leaves. Serve with steamed 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

Combine the taste of Massaman Curry with its potato and cashew (or peanut) mild spicy taste with a pizza! A nice spicy bite and a wonderful thin (home made vegan) crust: an amazing fusion of east and west! VEGAN MASSAMAN CURRY PIZZA Prep : 20 min Cook: 25-30 minutes Ready in: 1 hour Makes: 1 pizza INGREDIENTS Pizza dough Vegan Massaman Curry Paste 1 potato 1/2 cups fresh green beans 1/2 red sweet pepper or red banana pepper a piece of firm tofu 1 tablespoon of vegetable oil 1 spring onions sliced 1/4 cup cashew nuts, chopped some vegetable oil EQUIPMENT Pizza pan Skillet Bowl Whisk Measuring cups PREPARATION Preheat oven to 260° Celsius Cut the potato in cubes of 1-2 cm Chop the beans in pieces of 2,5 to 5 centimeter Dice the red pepper in bite sized cubes Drain and press the tofu and crumble the tofu Chop the cashew nuts Slice the spring onions Preheat oven to 260° Celsius Make the Pizza dough METHOD Bake your pizza crust for 3-5 minutes or until the dough starts to become less doughy. Boil your potato cubes until soft. Set aside Add some oil to a skillet and bake the crumbled tofu with the beans and red pepper. Set aside. Spread the Massaman curry paste over the bottom of the pre baked pizza Spread the potatoes, the tofu, bean and red pepper mix evenly Finally add the cashew nuts and spring onions. Place the pizza in the center of the oven and bake for 15 minutes or until crust is browned Remove from oven 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

We are very lucky here in Paksong to have our Oyster mushrooms fresh from the Thai Child Development Foundation's mushroom farm. You can make this recipe with any type of mushroom if you are not so lucky as we are with our mushroom supply. Stir fried Oyster Mushrooms Prep Time: 5 minutes - Cook Time: 5 minutes - Total Time: 10 minutes Makes: 4 portions INGREDIENTS 2 - 3 cups Oyster Mushrooms (cut into chunky pieces) 1 Cup Thai Sweet Basil 6 large cloves Garlic 6 - 8 Thai Hot Chilies 2 tablespoons vegan Oyster Sauce 1 teaspoon Light Soy Sauce 1 teaspoon Sugar water Vegetable oil for frying EQUIPMENT a wok PREPARATION Chop the oyster mushroom in chunky pieces Clean the basil and chop roughly Clean and mince the garlic Crush the chilies open a bit Make the vegan oyster sauce if needed METHOD Add oil to the wok on medium heat Fry the chopped garlic and chili, until fragrant Add the vegan oyster sauce, soy sauce, and sugar. Fry until smooth. Add the cut mushrooms with a little water Fry until the mushroom are soft Turn off the heat and toss together with fresh basil. Serve with steamed brown rice. Garnish with fresh basil tops. 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 deep fried onions are often eaten with fried rice, curries, noodle dishes and fried chicken in Thailand. They are delicious and crunchy. And you pay quite a lot for them if you buy them ready made in the supermarket! Make them yourself, it is an easy recipe! THAI STYLE DEEP FRIED ONIONS Prep : 5 minutes - Cook: -15 minutes Ready in: 20 minutes Makes: 1 1/2 cup INGREDIENTS 500 grams shallots 475 ml vegetable oil salt EQUIPMENT Mandoline for slicing the shallots Paper towels Strainer Medium size skillet PREPARATION Peel the shallots Using a mandoline, slice shallots very thinly Prepare a baking sheet with layers of paper towels. METHOD Heat the oil on a medium to low fire When hot set the heat to high Add the shallots to the hot oil Cook the shallots, stir constantly The shallots begin to bubble (after ca. 3 minutes). continue cooking and stirring When the shallots turn golden brown remove the shallots from the oil and transfer them to the paper towels Spread them out into an even layer, and season with salt. Allow shallots to drain, then carefully lift the top layer of paper towels and roll shallots onto second layer, blotting gently with the first. Repeat until shallots are on the last layer of paper towels and mostly grease-free. Allow shallots to cool to room temperature, then store in airtight containers. NOTE You can keep the oil, let it cool down and strain it. You can then use this flavorful oil for salad dressing or use it for fried rice or pad thai. 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

Served with our homemade flat bread or raw veggies, this dip sauce, made with steamed carrot, this dip sauce makes an amazing snack and a wonderful appetizer. And the color makes it a joy for the eye! VEGAN STEAMED CARROT DIP SAUCE Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes - Makes: ca. 1 cup INGREDIENTS 500 gram carrots 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 carrots Steam the carrots. 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 carrots 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

Radna is a Thai-Chinese noodle dish. It is especially know for the large amount of gravy served on top, it is usually served with pork, beef, chicken or seafood. We have a vegan version for you, gravy and all. Enjoy! VEGAN RADNA (FLAT NOODLES WITH GRAVY) Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 20 minutes Makes: 3 portions INGREDIENTS 2 servings fresh flat rice noodles or dried ones 1 cup (Chinese) broccoli chopped (130g) 200 gram firm tofu pressed & cut into the desired shape⁣ (200g) 3 cloves garlic finely minced 1 tsp dark soy sauce1 1 serving cornstarch slurry vegetable oil for cooking salt to taste Tofu marinade 1 teaspoon soy sauce 1 teaspoon of home made stir fry sauce cornstarch Sauce 1 tablespoon of stir fry sauce 1 tablespoon of home made vegan fish sauce 1 teaspoon of fermented soy bean pasta pinch of sugar 1 cup home made vegetable broth 1 cup water (use less for a thicker sauce ) EQUIPMENT Measuring cups A non stick pan for the noodles pair of tongs A frying pan for the tofu A pan for the sauce PREPARATION Chop the broccoli Make the stirfry sauce Make the vegan fish sauce Press the tofu and cut in dices Marinade the tofu (let it sit for 20 minutes or more) Rub the noodles with the soy sauce Mince the garlic finely Make the cornstarch mix (6 tablespoons of water with cornstarch mixed to a thick paste) Make the vegetable stock METHOD Mix all ingredients for the sauce in a pan and warm it while stirring Pan fry the tofu in vegetable oil until golden brown on all sides Heat a non-stick pan, then add 1 tablespoon of oil. Add in the noodles and using a pair of tongs, toss noodles until you get a charred look. Remove from the pan and set aside.⁣ Using the same pan, add 3 teaspoons of oil and sauté the garlic. ⁣ Add broccoli, pan-fried tofu, and sauté for another 30 secs.⁣ Then, add sauce, taste test, and season accordingly.⁣ Using a spoon, slowly add the cornstarch slurry (added about 5 tablespoons) and let the mixture simmer until thickened.⁣ Finally, add the noodles and toss them with the sauce until all incorporated.⁣ 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

Jasmine Flower tea is made with fresh jasmine flowers, picked from our gardens. Normally jasmine flowers are added to a green or black tea, but you can also make the tea with just the flowers and buds. It has a nice fragrance and subtle taste. You can find the jasmine growing around the restaurant area of Eco-Logic Thailand More information about the pandan plant can be found here. JASMINE FLOWER TEA RECIPE Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes Serves: 6 glasses INGREDIENTS Per glass of tea: 2 teaspoons of jasmine flowers and/or buds 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 jasmine flowers Wash the flowers METHOD Add the flowers to the boiling water, 2 teaspoons per cup of water Simmer for ca. 7-10 minutes. Strain the tea concentrate into a jug or teapot. SERVING: For maximum jasmine flavor, rub the rim of the glass or cup with a freshly plucked blossom. Add a teaspoon honey per glass (optional) Add the tea. Add some flowers to the glass 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

The Coco Bongo is served in a young coconut at our restaurant. It is one of the favorite cocktails and it looks really great! In the recipe we mention Thai Whiskey, but it is actually rum. You can use any rum you like, not whiskey for this tropical drink. And if you cannot get fresh young coconuts, a glass will do too! Coco Bongo Cocktail Prep time: 5 minutes - Cook Time: 2 minute - Total Time: 8 minutes - Servings: 1 young coconut INGREDIENTS 1 shot glass of Thai whisky (or rum) Juice of half a lime drinking glass of young coconut meat 1 shot of coconut milk 1 shot of coconut water 1 spoon of ice EQUIPMENT A jar shot glass Serving glass PREPARATION Climb in a tree and get a young coconut ;) Open up the coconut and pour the coconut water in a jar Scrape the young coconut meat out with a spoon Juice the lime Make the coconut milk METHOD Add all ingredients together in the blender, except for the icecubes Add the ice cubes to the young coconut Pour the coco bongo from the blender in the coconut Pour in tall glass, serve with a metal straw. 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

Served with our flower and vegetable packages this peanut dip makes an amazing combination. And it looks great! We use a local vegetable and flowers for the packages in rice paper and of course our home made peanut butter as base for the dipping sauce. VEGAN GREEN VEGGIE DIP SAUCE Prep time: 2 minutes Cook time: 5 minutes Total time: 7 minutes - Makes: ca. 1 cup INGREDIENTS 2 tablespoons peanut butter 2 tablespoons home made sambal 1/2 cup of water or soy milk 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 Sterilize your jars (hot water) METHOD Mix all ingredients in the blender Pour in a small pot Over medium heat stir until warm Serve in a bowl or store in a jar Store in an airtight container up to 2 days in the refrigerator. Warm the sauce up if you want to serve it after storage. 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 traditional Thai snack, made from sweet potatoes. You can find these balls in orange, purple or yellow, depending on the type of sweet potato used. It is a delicious vegan snack. These little potato balls are great as a snack on their own, but are also a great side disc with Southern style Thai food. KANOM KAI NOK KRATA Prep : 30 min Cook: 10 min Ready in: 40 hours Makes: ca. 25 balls INGREDIENTS 250 grams peeled sweet potato, cut into chunks 1 cup tapioca starch 2 tablespoons rice flour or regular flour 2 tablespoons sugar ½ teaspoon baking powder ¼ teaspoon salt 3 cups of vegetable oil (for deep frying) EQUIPMENT Pot for boiling Steamer or colander Masher Bowl for mixing Wok Strainer PREPARATION Peel the sweet potato and cut into chunks Steam the potatoes for 15-20 minutes. Let the potatoes cool down. METHOD Mash the cooled sweet potato, add in a bowl Add all ingredients, knead with your hands until you have a soft and smooth (slightly sticky) dough. Make balls from the dough (table spoon size) Place the wok on a medium low heat. Add 3 cups (ca. 5 cm) of oil to the wok and let it heat Fry the balls in the hot oil until golden brown, stir them around often, to make sure the are cooked evenly. About 7-10 balls per batch for frying. Each batch will take 2-3 minutes. Strain the balls on kitchen towel Serve and enjoy NOTE: The balls are best eaten right away, but if you want to store them, place them in an airthight container. They keep from maximum 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

A bit of alcohol, some bubbles and lime make a refreshing summer drink: the Beer Splash. A lovely cool drink to sip while admiring the view from our Food Forest Kitchen Restaurant. The Beer Splash Prep time: 2 minutes - Cook Time: 1 minute - Total Time: 3 minutes - Servings: 1 tall glass INGREDIENTS 1 small glass of beer 1 small glass of sprite 1 lime 1 spoon of ice EQUIPMENT small glasses Serving glass Shaker PREPARATION Juice the lime METHOD Add all ingredients together with some ice cubes in the shaker Shake! Pour in tall glass, serve with 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

A very easy recipe for a delicious treat. The best combination of flavors: chocolate and coconut combined in a fudge bar that melts in your mouth! Here is the recipe for Chocolate Coconut Fudge Bar. VEGAN CHOCOLATE PEANUT FUDGE BARS Prep time: 5 minutes Cook time: 3 minutes Total time: 30 minutes Serves: 12-15 bars INGREDIENTS 1/4 cup of coconut milk 1/3 cup of grated coconut 1/2 cup chocolate powder 1/2 cup coconut oil 1/4 cup of honey 1 teaspoon of vanilla EQUIPMENT a blender Silicone bar shape - or a baking tray and wax paper Freezer/fridge Aluminum foil for packaging Box for storage PREPARATION No preparation needed METHOD Mix all ingredients in the blender Spread the mixture on wax paper (it will stay in the shape you make it!) or put it in your silicone bar mold Sprinkle some grated coconut on the top Let it cool down Place in the fridge for 1 hour Cut the bars or pop them out of the mold Package and store the bars in the fridge until used 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