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

The color of these purple sweet potato fries is amazing. And so is the taste. Not at all like French fries, but a bit more sweet. It is amazingly easy to make and we prefer to bake them in the oven over deep frying them. Of course we get the potatoes from our own gardens. It is really easy it to make a healthy, delicious alternative to the frozen French fries in a bag you usually get served in Thailand. OVEN BAKED SWEET POTATO FRIES Prep : 10min Cook: -30 minutes Ready in: 45 hour Makes: 4 portions INGREDIENTS 4-5 large purple sweet potatoes 2 tablespoon cornstarch 3 tablespoons vegetable oil 2 teaspoons of salt 2 teaspoons of chili powder (or paprika if you don't like it too spicy) EQUIPMENT Large bowl Oven Baking sheet/baking paper PREPARATION Preheat your oven to 200° Celsius Peel and slice your potatoes into fry shapes METHOD Add the potato fries into a large bowl mix with the cornstarch. Mix well with your hands. Next, pour in the oil and spices and mix again, until until each fry has been coated. Spread your fries on a baking sheet and bake for 13 minutes. Remove and toss the fries so that they can cook evenly Return them to the oven and bake them for another 15-17 minutes. Remove from the oven Serve with some hummus or tahini. 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 special chicken dish, served with rice and a really nice sauce (check here for the recipe of the sauce). The name is khao man gai (ข้าวมันไก่), which is simple translated in chicken with rice. The dish includes boiled chicken, rice cooked in the chicken broth and oil, the special sauce, and finally a chicken soup side. Here is the recipe. Khao Man Gai (chicken with rice) Prep time: 30 minutes Cook time: 3 hours Total time: 3 hours 30 minutes Serves: 4 portions This recipe is split in 3 parts: the chicken the rice the soup The sauce is essential with this recipe, you will find the recipe here. INGREDIENTS Part 1: Chicken 1 whole chicken ½ tbsp. salt Water to cover chicken Part 2: Rice ½ kg. uncooked rice Chicken stock (2 cups of stock to 1 cup of rice) ⅛ tablespoon salt 50 gram garlic Vegetable oil for frying Part 3: Soup The rest of the chicken stock ½ wax gourd (about 500 gram) Sprigs of cilantro Salt to taste Pepper to taste EQUIPMENT a big pot for boiling the chicken and make the soup a wok a strainer a rice cooker or pan for cooking the rice serving bowls for the soup Plates for rice and chicken small bowl for sauce PREPARATION Part 1: the chicken : Make sure the chicken is gutted and cleaned completely Part 2: the rice. Mince the garlic. * Wash the rice Part 3: the soup. Take of the skin of the wax gourd, remove the seeds and dice the gourd into 5 cm pieces. * Remove the oil that is on top of the chicken stock (scoop with a spoon). * Chop up the cilantro. METHOD Part 1: Boil the chicken Put enough water into a pot to cover your chicken, and then bring it to a boil (without the chicken!). Once your water is boiling, reduce the heat to low. Add the salt into the water and dissolve it. Add the chicken to the boiling water and boil for about 30 - 40 minutes Once the chicken is firm, remove the chicken from the pot, an let it cool down. After cooling down, you can slice the chicken in thin parts Part 2: Rice Mince the garlic Add vegetable oil to a wok and deep fry the garlic on a medium low heat until golden brown. Remove the garlic from the oil, strain and drain it. Add the rice to the rice cooker. Add the fried garlic to the uncooked rice Add the chicken stock to the uncooked rice. Add a bit of salt. Mix the rice, the broth, the salt and garlic. Cook the rice. Part 3: the soup Bring the chicken stock to a boil. Add the gourd Add salt and pepper to taste. The soup is ready when the gourd is soft. Add the cilantro, stir it in the soup Serving the khao man gai Scoop the soup with some wax gourd in serving bowls Add some sauce to a small bowl Scoop the rice on the plate, Drape the chicken on the plate Serve! 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 curries are a side dish that are on our buffet table on a regular base. At the Food Forest Kitchen we make these curries with a vegan curry paste, which are easy to make. Here is our version of a vegan Thai yellow curry with tofu. The base is our home made yellow curry paste. This recipe is made with tofu, but you can add fish, chicken or beef if you want, if you don't want a vegan curry. VEGAN PENANG CURRY WITH TOFU Prep time: 15 – 20 minutes Cook time: 20 minutes Total time: 40 minutes Serves: 2-6 people (in Thailand curry is just one side dish, if you have more side dishes, you can serve more people) INGREDIENTS 3 teaspoons home made yellow curry paste 2 cups home made coconut milk 2 cups home made vegetable stock 2 small onions 2 red big chilies (or bellpepper) 1 eggplant, small 200 grams firm tofu pinch of salt 1 tablespoon vegetable oil EQUIPMENT A heavy bottom saucepan or wok A big spoon A bowl for serving PREPARATION Make the yellow curry paste Make the coconut milk Make the vegetable stock Mince the shallots Chop the eggplant Deseed the red chilies and chop them Dice the tofu METHOD In a pot heat a spoon of vegetable oil. Add yellow curry paste and fry it, while stirring. Pour in half the coconut milk and continue cooking on medium heat, stir. Cook the milk with the curry paste for ca. 5-10 minutes, until the fat in the coconut milk starts to separate. Add the onion, the red peppers, the eggplant, the rest of the coconut milk, and the vegetable stock. Season to taste with salt, and cook the curry on low until the vegetables turn soft. 5 minutes before the vegetables are done, add diced tofu. Scoup in a serving bowl, add chopped coriander on top for decoration Serve the Yello2 Curry with tofu, 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

Okara is the bean mass you get when you make your own soy milk. The bean mass can be used for a number of snacks and dishes. To make a 'meat' loaf using this ingredient is a way to make a meatless loaf. Served warm with some home made tomato ketchup or sweet chili sauce. OKARA 'MEAT'LOAF Prep time: 15 minutes Cook time: 20-30 minutes Total time: 45 minutes Serves: 1 okara loaf INGREDIENTS 1 cup of okara bean mass 1/4 cup of flour 3/4 cup onion 1/4 cup of tomato ketchup 2 cups flour 1 tablespoon of soy sauce 1/4 tablespoon of thyme 1 teaspoon of mustard salt and pepper to taste EQUIPMENT Big mixing bowl Measuring cups\ Cake or bread tin Baking paper PREPARATION Make the soy milk to get the okara Make the tomato ketchup Dice the onion Preheat the oven to 190° Celsius Line your cake tin with baking paper METHOD Mix all ingredients in a big bowl, use your hands to make a nice consistency Place the mix in your baking paper lined tin Place in the middle of your oven and bake for 20-30 minutes until golden brown on top The okara loaf is best eaten when warm. Serve it with some home made tomato ketchup on top and sprinkle some greens on top. 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

Detox drinks filter out toxins from the food we consume and also help provide digestive juices to disintegrate them from the healthy nutrients. Beside that, depending on the ingredients you use, they taste really good. We use herbs and green plants from our gardens to combine them in a wonderful green herbal detox, with ginger and turmeric as the main detox ingredients.. HOMEMADE LEMONADE Prep time: 4 minutes - Cook Time: 1 minute - Total Time: 5 minutes - Servings: 1 tall glass INGREDIENTS 2 spoons of turmeric 1 soup spoon ginger 5 leaves of penny worth 5 other green herbal leaves (we use ming ariala, mint or basil) 3 shots water some ice cubes EQUIPMENT Spoon Serving glass Blender (suitable for crushing ice) PREPARATION Clean the turmeric Clean the ginger Pick the green leaves Add ice to the glass METHOD Add all ingredients to the blender Blend Serve over ice in a tall glass, decorated with a penny worth leaf 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

Pizza is a dish that is not typical Western anymore: it is eaten all over the world. And of course our restaurant serves pizza too: a very special Thai pizza is the Tom Yam pizza (Pizzah Tom Yum). A nice spicy and sour flavored pizza with tofu and a wonderful thin (home made vegan) crust: best Thai pizza in town! VEGAN THAI TOM YAM PIZZA Prep : 20 min Cook: 25-30 minutes Ready in: 1 hour Makes: 2 pizza crusts INGREDIENTS Pizza dough 3 tablespoons tomato ketchup 2 tablespoons tom yam paste 200g fresh soy cream cheese, sliced 5 oyster mushrooms, sliced 1/2 red chili, thinly sliced 1/2 red onion, thinly sliced 2 tomatoes, sliced 1 green chili, sliced 200g firm tofu EQUIPMENT Pizza pan Saucepan Bowl Whisk Measuring cups Rolling pin PREPARATION Preheat oven to 200° Celsius Make the Pizza dough (pre-bake the pizza crust for 3-5 minutes) Make the tomato ketchup Make the Tom Yam paste Make the soy cream cheese Slice the mushroom Slice the onion Slice the tomatoes Slice the chili Crumble the tofu Bake the tofu with some vegetable oil for ca. 10 minutes in a skillet until light golden brown. METHOD Bake your pizza crust for 3-5 minutes or until the dough starts to become less doughy. In a small bowl, combine tomato paste and tom yum paste. Smear over the pizza base. Top with cream cheese, vegetables and roasted crumbled tofu. Bake for 10 minutes or until golden and crispy. Remove from oven, sprinkle with some basil leaves 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 amazing onion tart has a bit of a Thai bite to it, because we added our home made red curry paste to it. We make it all from scratch: the pie crusts, the coconut milk, the curry paste. The result is a lovely snack or simple lunch or side dish, served at our restaurant. Of course you can choose any other vegetable if you are not fond of onions. VEGAN ONION TART If you make the pie crust by yourself, add 1 more hour to the total time. Prep time: 10 minutes - Total time : 30 minutes - Serves: about 1 onion tart (about 8 portions) INGREDIENTS pre-baked pie crust 2 big onions 2 spring onions 100 ml coconut milk 1 teaspoon red Thai curry paste oil 1 tablespoon of cornstarch a bit of water EQUIPMENT Skillet Small pan Big spoon Small bowl Cutting board Knife Pie tin or baking tin PREPARATION Make your pie crust the vegan pie crust recipe Cut the onions very fine Cut the spring onions in thin rings Make the coconut milk Make the Thai red curry paste Mix the cornstarch in a bit of water METHOD In the skillet over a low heat caramelize all the onions for 20 minutes In the other pan add the coconut milk Over a low fire add the curry and stir well Add the caramelized onions to the mix, stir well Spoon the cornstarch mix in the pan Stir well until the onion mix start thickening Add more cornstarch if needed Scoop the mix in the pie crust Let it chill before 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

Thai curries are a side dish that are on our buffet table on a regular base. At the Food Forest Kitchen we make these curries with a vegan curry paste, which are easy to make. Here is our version of a vegan Penang curry made with our home made Penang curry paste. We give you the recipe for a vegan curry, but you can add fish, chicken or beef if you want, in stead of tofu. VEGAN PENANG CURRY WITH TOFU Prep time: 15 – 20 minutes Cook time: 20 minutes Total time: 40 minutes Serves: 2-6 people (in Thailand curry is just one side dish, if you have more side dishes, you can serve more people) INGREDIENTS 4-5 purple shallots 2 inch knob galangal or ginger 1 tablespoon vegetable oil 2 cloves garlic 4 tablespoons home made panang curry paste 1/4 cup soy sauce 3 cups home made vegetable stock 2 tablespoons homemade tomato ketchup 2 Thai red chili 2 cups home made coconut milk 1 piece of extra firm tofu (250 grams) 1 yellow bell pepper 2-3 kaffir lime leaves 1 kaffir lime 1/4 tsp cinnamon 1/4 tsp cloves, ground 1/2 tsp turmeric 1/4 tsp coriander 1/4 tsp nutmeg 1/4 paprika 1/4 tsp cumin handful fresh mint handful fresh basil EQUIPMENT A bowl Medium sauce pot or wok A heavy bottom saucepan or wok A big spoon A bowl for serving PREPARATION Mince the shallots Mince the ginger or galangal Mince the garlic Make the Penang curry paste Make the vegetable stock Make the tomato ketchup Lightly toast and mince the Thai chilies Make the coconut milk Drain and cube the tofu Slice the bell pepper thinly Juice the kaffir lime METHOD Mix the cinnamon, cloves, turmeric, coriander, nutmeg, paprika and cumin in a bowl. In a medium sauce pot, heat the oil and add the shallot, ginger and garlic. Stir in the panang curry paste and tomato ketchup Add a few tablespoons of coconut milk and stir. Stir in the dry spices and heat until fragrant, about a minute. Add the tofu, toasted chilies, coconut milk, vegetable stock, soy sauce, kaffir lime leaves, and bell pepper. Stir, cover and bring to a boil. Turn down the heat and simmer for 20 minutes. Remove from heat and stir in the lime juice. Serve the Penang Curry with tofu, along with steamed brown rice and additional soy sauce at the side. Sprinkle with the fresh mint and basil leaves on top for decoration. 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

Pizza is a dish that is not typical Western anymore: it is eaten all over the world. And of course our restaurant serves pizza too: a very special Thai pizza is the Tom Yam pizza (Pizzah Tom Yum). A nice spicy and sour flavored pizza with tofu and a wonderful thin (home made vegan) crust: best Thai pizza in town! VEGAN THAI TOM YAM PIZZA Prep : 20 min Cook: 25-30 minutes Ready in: 1 hour Makes: 2 pizza crusts INGREDIENTS Pizza dough 3 tablespoons tomato ketchup 2 tablespoons tom yam paste 200g fresh soy cream cheese, sliced 5 oyster mushrooms, sliced 1/2 red chili, thinly sliced 1/2 red onion, thinly sliced 2 tomatoes, sliced 1 green chili, sliced 200g firm tofu EQUIPMENT Pizza pan Saucepan Bowl Whisk Measuring cups Rolling pin PREPARATION Preheat oven to 200° Celsius Make the Pizza dough (pre-bake the pizza crust for 3-5 minutes) Make the tomato ketchup Make the Tom Yam paste Make the soy cream cheese Slice the mushroom Slice the onion Slice the tomatoes Slice the chili Crumble the tofu Bake the tofu with some vegetable oil for ca. 10 minutes in a skillet until light golden brown. METHOD Bake your pizza crust for 3-5 minutes or until the dough starts to become less doughy. In a small bowl, combine tomato paste and tom yum paste. Smear over the pizza base. Top with cream cheese, vegetables and roasted crumbled tofu. Bake for 10 minutes or until golden and crispy. Remove from oven, sprinkle with some basil leaves 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 Iced Coffee can be bought anywhere in Thailand. If Pad Thai is streetfood, then the iced coffee is STREETDRINK nr. 1 in Thailand. You make your coffee really strong, chill it and combine it with your home made sweet condensed milk: Thai Iced Coffee, like you would drink it at the Food Forest Kitchen Restaurant in Paksong Thailand. THAI ICE COFFEE Prep time: 10 minutes (if you have to make your coffee first) Cook time: 10 minutes Total time: 10-20 minuts minutes Serves: 2 to 4 glasses INGREDIENTS 2 large cups hot, strong coffee or strong instant coffee (if using leftover coffee, briefly reheat) 4 to 6 tablespoons condensed milk Ice cubes 1/4 cup condensed milk MATERIAL Jug for mixing fork or spoon for mixing Glasses PREPARATION Make the coffee Make the condensed milk Crush the ice Cool the water METHOD Pour hot coffee into a glass jug or other container for mixing and pouring. Add sweetened condensed milk to taste and stir well until dissolved. Add a few ice cubes. To serve, place a few ice cubes in the bottom of each glass and pour the coffee over. Top each drink with a few tablespoons of condensed milk NOTE You can also add coconut milk 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