Hua Hin Services

Fig trees , also known as Ficus carica, are deciduous trees or large shrubs that are native to the Mediterranean region and western Asia. Fig trees are prized for their sweet, fleshy fruits, which are known as figs. more 

HuaHinServices - Spices, Vegetables, Fruits in our Garden

 Kaffir Lime - Makrut Lime - Citrus hystrix Kaffir lime,  also known as makrut lime (ใบมะกรูด - bai makrut) in Thailand,  is a citrus fruit native to Southeast Asia.  It's a key ingredient in Thai cuisine,  known for its fragrant leaves and bumpy rind. Here's some info about kaffir lime in Thailand: Appearance:  The kaffir lime tree has glossy green leaves and bears small,  bumpy limes.  The fruit itself is not commonly eaten due to its sour and seedy flesh. Flavor:  The magic of kaffir lime lies in its aromatic leaves and rind.  The leaves have a complex citrus flavor with floral and peppery notes,  while the rind is more intense and lime-like. Uses:  Kaffir lime leaves are a staple ingredient in Thai curries,  soups (like tom yum),  stir-fries,  and salad dressings.  The leaves are usually not eaten whole but infused into the dish for their fragrance.  The rind is grated or sliced to add a citrusy punch to curries and pastes. Health benefits:  Kaffir lime leaves are believed

HuaHinServices - Hua Hin

HuaHinServices - Chongchit Health Massage 𝑴𝒂𝒔𝒔𝒂𝒈𝒆𝒔 by a licensed masseuse in the privacy of your home

 Hua Hin Services' Banana Cake The bananas come from our garden and are therefore 100% organic. The eggs are organic free range eggs. I like to enjoy the cake with an espresso and spread it with one of our homemade jams, e.g. Rosella Jam, also known as hibiscus jam  or  Tropical mixed fruit jam combining the flavors of passion fruit, kumquat, star fruit and banana Ingredients Cake flour 200g. Baking powder 1.5 teaspoon Baking soda 1 teaspoon Mashed bananas 230g. Eggs 3 Sugar 180g. Vanilla extract Salt 0.5 teaspoon Cooking oil 1cup 1/2 cup diced dried fruits (such as raisins, cranberries, or apricots) (optional) Preparation 1. Mash the bananas 2. Beat the eggs into a coarse foam then add sugar and beat until fluffy. 3. Add salt and vanilla extract and mix well 4. Add flour, baking powder and baking soda and mix.  5. Add cooking oil. 6. Add mashed bananas 7. Add the diced dried fruits Put in the oven 150c for 45 minutes

Ingredients: - 1 can of coconut milk - 2 cups of vegetable broth - 1/2 cup of sliced mushrooms - 1/2 cup of sliced tofu - 1/2 cup of sliced carrots - 1/2 cup of sliced onions - 1/2 cup of sliced shallots - 1/2 cup of sliced lemongrass - 1/2 cup of sliced galangal - 1/2 cup of sliced Thai chilies - 1/2 cup of soy sauce - 1/2 cup of lime juice Instructions: 1. In a deep skillet or soup pot, combine the vegetable broth, lemongrass, galangal, Thai chilies, onions, and shallots. Bring to a boil over medium heat and reduce the heat to maintain a simmer for 20 minutes. 2. Add the coconut milk, soy sauce, and lime juice to the skillet or soup pot. Stir well and bring to a boil over medium heat. 3. Add the mushrooms, tofu, and carrots to the skillet or soup pot. Cook for 5-10 minutes until the vegetables are tender. 4. Serve hot and enjoy!

  Recipe Vegan Phad See Ew Ingredients: 1 pound wide rice noodles 1 tablespoon vegetable oil, divided 1 onion, chopped 2 cloves garlic, minced 1 tablespoon tamarind paste 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon sugar 1 teaspoon chili garlic sauce (optional) 1/4 cup chopped cilantro 1/4 cup crushed peanuts 1/4 cup bean sprouts 1/4 cup chopped scallions 1 tablespoon Sriracha or crushed red pepper flakes (optional) 16 ounces extra-firm tofu, drained and pressed 2 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon vegetable oil Instructions: Cook the rice noodles according to package directions. Drain and set aside. Crumble the tofu into small pieces. In a medium bowl, whisk together the soy sauce and cornstarch. Add the tofu and toss to coat. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook, stirring occasionally, until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside. Heat the remain

  Vegan Recipe Som Tam Ingredients: 1 green papaya , peeled and shredded 1 carrot, peeled and shredded 1 cup bean sprouts 1/2 cup chopped peanuts 1/4 cup chopped cilantro 1/4 cup lime juice 1 tablespoon fish sauce (optional) 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon chili powder (optional) Instructions: In a large bowl, combine the green papaya, carrot, bean sprouts, peanuts, and cilantro. In a small bowl, whisk together the lime juice, fish sauce (if using), sugar, salt, and black pepper. Pour the dressing over the salad and toss to coat. Add the chili powder (if using) and toss again. Serve immediately. Tips: For a spicier Som Tam, add more chili powder. If you don't have fish sauce, you can substitute 1 tablespoon of soy sauce or tamari. You can also add other vegetables to this Som Tam, such as tomatoes, cucumbers, or bell peppers. Enjoy! Here are some additional tips for making the perfect Som Tam: Use a ripe green papaya for the best f

  Vegan Green Curry with Vegetables Ingredients: 1 tablespoon vegetable oil 2 tablespoons Thai green curry paste 1 can (13.5 ounces) full-fat coconut milk 1 cup vegetable broth or water 8 fresh makrut lime leaves , bruised or torn 1 tablespoon coconut sugar or brown sugar 1 ½ tablespoons soy sauce or tamari 1 (14-ounce) can bamboo shoots, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed 1 red bell pepper, diced 1 green bell pepper, diced 1 yellow bell pepper, diced 1 cup broccoli florets 1 cup snow peas 1 cup Thai basil leaves , chopped (optional) Instructions: Heat the oil in a large pot or Dutch oven over medium heat. Add the curry paste and cook for 1 minute, stirring constantly, until fragrant. Stir in the coconut milk, vegetable broth, lime leaves, coconut sugar, and soy sauce. Bring to a simmer and cook for 5 minutes. Add the bamboo shoots, chickpeas, bell peppers, broccoli, and snow peas. Simmer for 10-15 minutes, or until the vegetables are tender. Stir in the