Toasted coconut flakes can be used in many recipe, from savory to sweet. The taste of toasted coconut gives it just that bit more. To your cookies, your home made granola. We make our own coconut flakes of course. In this recipe you will find 3 ways for toasting the coconut: in a skillet, the microwave or the oven. TOASTED COCONUT FLAKES Prep : 5 minutes - Cook: -12 minutes Ready in: 17 minutes Makes :2 cups INGREDIENTS 2 cups coconut flakes (if you buy the flakes, make sure they are unsweetened) EQUIPMENT a blender Depending on the way of toasting: a skillet an oven a microwavve PREPARATION grade the coconut in the blender METHOD WITH SKILLET Place the coconut in a large skillet and cook over medium-low heat for 3-6 minutes, stirring continuously until most of the coconut is golden brown. Remove from the pan to a dish to let it cool completely. METHOD WITH MICROWAVE Spread the coconut in the bottom of a large microwave-safe glass container. Microwave for 4-5 minutes, stopping to stir after every minute until the coconut begins to brown. Remove from dish to a plate to let it cool completely. METHOD WITH OVEN Spread the coconut in a single layer on a large baking sheet. Bake at 180 °C for 8-10 minutes, stirring every 2 minutes until the coconut begins to brown. Remove from oven and transfer to a dish to cool completely. NOTE Store toasted coconut in a airtight container in the refrigerator for up to 4 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

Rosella is also know as the fruit of a hibiscus flower. Taking off the red petals of the fruit/flower is a bit laborious, but it is surely worth it. The jam you can make from this is delicious, fresh and a bit tangy. At the Food Forest Kitchen Restaurant @Ecologicthailand we will serve it with breakfast when it is in season. Roselle Jam Prep time: 45 minutes (cleaning the Rosselle is labourious) - Cook time: 45 minutes Total time: 90 minutes Serves: 1 jar INGREDIENTS 200 gram Roselle petals 1/2 cup Water 1 1/2 cup Sugar EQUIPMENT Saucepan Blender Pan Whisk Measuring cups Jar PREPARATION Remove the petals from the Roselle Wash the petals till clean. Tear into small size. Sterilize your jar (hot water) METHOD Blend Roselle together with Water (1/2 cup) till fine Pour the blended roselle into the pan. Add the sugar and cook at medium low heat Stir till mixture combined. When mixture starts boiling, you will see small bubbles. Stir occasionally until mixture thickened. Check by pulling your spatula through the mixture in a line. The line can stay for a few seconds before disappear. Cook for another 20-25 minutes. Pour jam into clean jar and allow to cool before putting it in the fridge. The jam will thickens further after chilled. 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

Garlic oil is a great condiment to add to soups and salads.

a cooked and pickled product made of chopped vegetables, fruits, pickles or herbs and is used as a condiment

Fresh pineapple is something we can get from our own gardens! It is used for many, many dishes at the Food Forest Kitchen Restaurant. The pineapple jam is a favorite for the guests of @Ecologicthailand with our Western breakfast. Pineapple Jam Prep time: 10 minutes - Cook time: 20 minutes Total time: 30 minutes Serves: 1 jar INGREDIENTS 500 gram Pineapple chunks Optional : 3/4 cup Sugar EQUIPMENT Saucepan Blender Pan Whisk Measuring cups Jar PREPARATION Clean the pineapple and chop the pineapple in chunks Use a blender to make the pineapple in a chunky puree Sterilize your jar (hot water) METHOD In a small saucepan, bring the pineapple (If your pineapple is not very sweet add the sugar too) to a boil on medium heat Boil for 20 minutes, stirring often, until the jam is thickened. Pour into a clean jar Let it cool down Keep in fridge until use 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 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

Having quite a lot of kumquat trees on the premises of Eco-Logic and the Thai Child Development Foundation (there are a couple right in front of our restaurant), we use the delicious fruit in many ways. When green, the kumquats are used in shakes and healthy drinks, When ripe, we can make a love jam with it, served with breakfast in our restaurant. Kumquat Jam Prep time: 45 minutes - Cook time: 45 minutes plus 2 hours Total time: 3 hours 30 minutes Serves: 2 jars INGREDIENTS 2 cups kumquats Zest and juice of 2 limes 1 cup sugar 1 cup cold water EQUIPMENT Pan Jars PREPARATION Wash the kumquats Quarter kumquats, cut off the white membrane and remove seeds. Slice quarters into small pieces. Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight. Sterilize the jars METHOD Place a pan over medium-high heat and bring to a simmer, stir occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stir often until mixture is thick enough, about 30 to 40 minutes. Remove from heat and allow to cool slightly, 5 to 10 minutes. Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled. 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 Thailand dipping sauces are traditionally served with many meals and raw vegetables. Most of the time the sauces are quite salty and spicy. And fresh fruit can also be used. The sauce from this recipe is served At the Food Forest Kitchen @Ecologicthailand when we serve our seafood barbecue. THAI SEAFOOD DIPPING SAUCE Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 1 cup dipping sauce INGREDIENTS 10 fresh chilies 2 tablespoons coriander (stalk and leaf) 5 cloves of garlic 3 tablespoons sugar 1/2 cup of lime juice 1 tablespoon of oyster sauce 2 tablespoons of fish sauce 3/4 teaspoon salt EQUIPMENT Bowl Knife Blender PREPARATION Chop the coriander (stalk and leaf) Clean the chilies Clean the garlic Squeeze the lime METHOD Add the cloves of garlic, chillies, and coriander to a blender Blend for ca. 1 minute dd the salt, oyster sauce, fish sauce, lime juice, and 3 sugar Blend for a ca. 20 second Scoop into a bowl and 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

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

Fish sauce is used in quite a lot of Thai recipes. It has a distinct flavor and is hard to replace. Unless you make your own vegan version of course. Here is the recipe we use in for the 'fish' sauce in our restaurant. VEGAN FISH SAUCE Prep time: 5 minutes Cook time: 30 minutes Total time: 35 minutes Makes: 2 cups INGREDIENTS 4 cups of water ¼ cup of soy sauce 1/2 cup dried mushrooms 1   4 x 8 inch sheet of dried seaweed 4 garlic cloves, sliced 2  ½ tablespoons of salt EQUIPMENT Saucepan, medium size PREPARATION Peel and slice the garlic METHOD Add all ingredients to a saucepan and bring to a simmer over a medium heat (no lid) Simmer until reduced by 50% Take the pan of the heat Cover the pan and let the sauce steep for a while (up to 24 hours) Strain the sauce and pour into jar. NOTE: If the sauce is less that 2 cups, add water to make it 2 cups. This will ensure the right amount of saltiness. Store in the fridge until use. 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

Panang (or Penang) curry comes from southern Thailand and has Indian roots. There are plenty of dry spices in it. Normally this paste is made with a mortar and pestle, but a blender works as well (and way faster). Use 3 to 4 tablespoons of the Panang curry paste in your curry dishes depending on how spicy you like it. VEGAN PANANG (PENANG) CURRY PASTE Prep time: 5 to 10 minutes - Cook time: 5 minutes - Total time : 10 - 15 minutes - Makes 1 cups INGREDIENTS 15 long dried red chilies Boiling water 1/4 cup of roasted unsalted peanuts 5cm-piece fresh galangal or ginger, peeled, finely chopped 4 kaffir lime leaves, finely shredded 3 spring onions, peeled, coarsely chopped 3 fresh coriander roots, finely chopped 3 garlic cloves, crushed 1 stem lemon grass, white section only, finely chopped 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 tablespoons soy sauce 1 tablespoon vegetable oil EQUIPMENT Blender Jar for storage PREPARATION Boil the water and place the dried chilies in a bowl, covered with water. Set aside for 10 minutes. Drain the chilies, remove the seeds and chop the chilies. Peel and chop the fresh galangal or ginger Finely shredded the kaffir lime leaves Peeled and chop the spring onions Chop the coriander roots finely Crush the garlic Finely chop the white section of the lemon grass METHOD Blend the chili, peanuts, galangal or ginger, lime leaves, sring onionp, coriander root, garlic, lemon grass, cumin, ground coriander and soy sauce in a blender until finely chopped. Add the oil bit by bit, and blend again until a smooth paste forms. Scrape down the side of the blender if needed, . To store the Penang curry paste, use a jar, cover the curry with a layer of oil and keep in the fridge for up to 1 month. To freeze the Penang curry paste, spoon into ice-cube trays and freeze. Transfer to a sealable plastic bag and freeze for up to 3 months. 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

#vegan #condiments #spicy #chilisauce #sambal #thefoodforestkitchen #ecologicthailand #healthy #nutrition