airtight jar or container in the fridge for up to 1 week For longer storage, transfer paste to an ice cube tray

Maybe simple to make, but it qualifies as a number one Thai vegetable dish! In Thai cooking, the combination of color is almost as important as the flavor! mushrooms (sliced or left in halves or quarters) 2 to 3 cups kale or morning glory 1 handful fresh Thai

In the organic vegetable garden of the Thai Child Development Foundation we grow fresh peppercorns. leaves 1 tablespoon fresh green peppercorns 2 tablespoons soy sauce 1 teaspoon coconut sugar 2 fresh red Thai yellow curry paste Drain the tofu and dice in bite size pieces Slice the kaffir leaves thinly Slice the Thai

Most of the time we serve brown rice, made in the rice cooker at our restaurant. But every now and then we have this beautiful blue rice served with a special dish (kao koo kapee). The color is made naturally with the help of the butterfly pea flower, which can be bought in dry form in Asian supermarkets. We just pick it in our garden of course. The recipe is for cooking the rice on your stove, because not everybody has a rice cooker. BEAUTIFUL BLUE RICE Prep Time: 10 minutes - Cook Time: 30 minutes - Total Time: 32 minutes (plus 10 minutes for steaming) - Makes: 3 cups of blue rice INGREDIENTS 5 - 10 dried butterfly pea flowers 1 cup rice 8 cups of water EQUIPMENT Measuring cups A pot for cooking the rice PREPARATION Rinse the rice under running water to remove excess starch. Add the water to a pot and boil it with the butterfly pea flowers METHOD Remove the butterfly pea flowers from the boiling water Add the rice to the boiling blue water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve. NOTE: if you sprinkle some lemon over the blue rice, it will turn purple! 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. potato balls are great as a snack on their own, but are also a great side disc with Southern style Thai

The dressing that is served with Khao Yam (a delicious salad with rice and fresh herbs and vegetables) is originally made with fermented fish, which gives it special flavor. The sauce is served with the Khao Yam salad of course, but goes well with other salads too. It has a fresh, tangy, salty and sour taste. KHAO YAM DRESSING/ SAUCE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 1,5 cup of sauce INGREDIENTS 1 1/2 cup of vegan fish sauce 2 cups water 3/4 cup brown sugar, packed 2/3 cup sugar 1 tablespoon of tamarind pulp (if no tamarind paste, make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice as a replacement) 2 large shallots 4-5 kaffir lime leaves 2 stalks lemongrass (the tough parts) 4-5 slices of fresh galangal or 1 tablespoon of galangal powder EQUIPMENT Large saucepan Strainer A glass jar to store the dressing PREPARATION FOR THE DRESSING Make the vegan fish sauce Make the replacement for the tamarind pulp if needed (make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice as a replacement) Smash the shallots Tear and bruise the kaffir lime leaves Bruise the lemongrass stalks Slice the galangal METHOD Add all ingredients to a large saucepan. Bring to a boil. Lower the heat, the mixture keeps simmering until the sauce is reduced about half Strain the sauce. Add the syrupy sauce to a glass jar with lid The dressing can be stored in the refrigerator for 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

Khao Yam (ข้าวยำ) is a rice salad from Southern Thailand. It is made with cooked rice (colored blue with the butterfly pea flower), a number of fresh vegetables and herbs and an wonderful dressing. The dressing is normally made with fermented fish, but we have a vegan version for you. We name it rainbow rice salad, the reason for that is obvious! Khao Yam (Rainbow Rice Salad) Prep time: 30 minutes Cook time: 5 Total time: 35 minutes Serves: depending on the amount of ingredients you prepared 1 or more plates INGREDIENTS FOR THE SALAD You can basically add any fresh vegetable or herbs you want to this salad, below you will find a list of ingredients we use in Paksong 1 cup of Cooked blue rice (per plated) Toasted coconut flakes. Sour fruit: green mango or pieces of pomelo Fresh bean sprouts Fresh lemongrass Fresh kaffir lime leaves Winged beans or green beans Flower of the wild ginger (Dalaa) or carrot Pumpkinseeds or sunflower seeds Young peas or beans INGREDIENTS FOR THE DRESSING 1 1/2 cup of vegan fish sauce 2 cups water 3/4 cup brown sugar, packed 2/3 cup sugar 1 tablespoon of tamarind pulp (if no tamarind paste, make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice as a replacement) 2 large shallots 4-5 kaffir lime leaves 2 stalks lemongrass (the tough parts) 4-5 slices of fresh galangal or 1 tablespoon of galangal powder EQUIPMENT Large saucepan Strainer A glass jar to store the dressing Serving plate Small bowl for the dressing PREPARATION FOR THE DRESSING Make the vegan fish sauce Make the replacement for the tamarind pulp if needed (make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice as a replacement) Smash the shallots Tear and bruise the kaffir lime leaves Bruise the lemongrass stalks Slice the galangal PREPARATION FOR THE SALAD Make the blue rice Make the toasted coconut flakes Make the bean sprouts Slice the lemongrass very fine Slice the kaffir lime leaves in very thin long strips Slice the beans in very small pieces Slice the dalaa flower (or carrot) in thin long strips Roast the pumpkin seeds METHOD FOR MAKING THE DRESSING Add all ingredients to a large saucepan. Bring to a boil. Lower the heat, the mixture keeps simmering until the sauce is reduced about half Strain the sauce. Add the syrupy sauce to a glass jar with lid The dressing can be stored in the refrigerator for 1 month. METHOD FOR MAKING AND SERVING THE SALAD Scoop the rice in a small bowl, press it in and turn it upside down in the center of the serving plate. Remove the bowl. Arrange all the salad components you prepared around thee rice. In a small bowl add some of the dressing and place it next to the plate. 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

In the recipe we mention Thai Whiskey, but it is actually rum. Cook Time: 2 minute - Total Time: 8 minutes - Servings: 1 young coconut INGREDIENTS 1 shot glass of Thai

of Eco-Logic Thailand, close to the river we can pick this edible fern: the Paco Fern, Pak Khrood in Thai

Fish sauce is used in quite a lot of Thai recipes. It has a distinct flavor and is hard to replace.

We serve it with breakfast at our restaurant and the smell of baking the cinnamon rolls takes over the VEGAN CINNAMON ROLLS Prep : 20 min Cook: 25-30 minutes Ready in: 1 hour Makes: 8 cinnamon rolls INGREDIENTS ROLLS 4 tablespoons yeast 1 teaspoon sugar 1 cup warm water 2 1/2 cup flour 2 tablespoons vegetable ) Whisk Spatula Measuring cups Rolling pin Baking paper PREPARATION In a bowl: mix the sugar, yeast and Then with a bread knife or a string of floss, cut the dough into 8 rolls Place the rolls in the baking

The Thai name for this recipe is Phat Phrik Khing, 'khing' refers to curry paste. replace it with zest from lime or lemon) 2 tablespoons ginger 3 teaspoons vegan Thai red curry paste