Hua Hin Services

Redirecting... If you are not redirected automatically, click here .

Enjoy a colorful Thai Butterfly Pea Flower omelet, made with fresh garden herbs and vegetables in Hua Hin , bringing together vibrant petals, fluffy eggs, and local flavors for a simple, healthy dish perfect for any time of day Ingredients: 3 large eggs 1/4 cup fresh Butterfly Pea flowers (Dok Anchan) , washed and drained 1/4 cup chopped onions 1/4 cup chopped tomatoes 1/4 cup chopped bell peppers (red or green) 2 tablespoons chopped green onions 1 tablespoon fish sauce 1/2 teaspoon soy sauce 1/4 teaspoon ground white pepper 2 tablespoons cooking oil Instructions: Prepare Butterfly Pea Flowers : Gently remove the petals from fresh Butterfly Pea flowers, discarding the stems. Wash the petals and set them aside. Whisk Eggs: In a bowl, whisk the eggs until well beaten. Add Vegetables: Add the chopped onions, tomatoes, bell peppers, green onions, and Butterfly Pea flowers to the beaten eggs. Seasoning: Add fish sauce, soy sauce, and ground white pepper to the egg mixture. Mix well to comb...

Redirecting... If you are not redirected automatically, click here .

Simple recipe for Kumquatcello. I'm still trying it out, but maybe this recipe will give other people new ideas. Please post your ideas or experiences in the comments. Ingredients: 1 pound (about 450 grams) of kumquats  (Citrus japonica) 1 liter of high-proof vodka (at least 40% alcohol by volume) 2 cups of granulated sugar 2 cups of water Instructions: Wash and Prepare Kumquats: Wash the kumquats thoroughly. If they are organic, you can use them with the peel. If not, consider using a vegetable brush to clean them. Cut the kumquats into halves or quarters. Infusion: Place the prepared kumquats in a large, sealable glass jar. Pour the vodka over the kumquats, making sure they are fully submerged. Seal the jar tightly. Steeping: Store the jar in a cool, dark place for about 4 weeks. Shake the jar gently every few days to help the flavors infuse. Simple Syrup: After the steeping period, make a simple syrup by dissolving sugar in water over low heat. Allow the syrup to cool completely...

Cut Down on Waste and Grow Your Garden: Subscribe to Our Free Mailing List for Plant Giveaways! subscribe to our newsletter by sending an email to travelhans@gmail.com with the note "FREE" see the Current Newsletter   

Strophanthus gratus is a plant species known by the common names "climbing oleander" or "ouabain." Here are some key points about this plant: Description: Strophanthus gratus is a woody, climbing plant that belongs to the Apocynaceae family. It is native to tropical regions of Africa. Active Compounds: The plant is known for containing toxic compounds, particularly ouabain, which is a cardiac glycoside. Ouabain has historical significance for its use in traditional medicine and, in more recent times, for its potential application in the study of heart function. Traditional Uses: In some African traditional medicine, extracts from Strophanthus gratus have been used for arrow poisons and as a remedy for various ailments. The plant has been known for its toxic properties, and its use requires caution. Cardiac Effects: Ouabain, found in Strophanthus gratus, has been studied for its effects on the heart. It inhibits the sodium-potassium pump and has positive inotropic ef...

Why should I bother roasting winged bean seeds? Because raw seeds are tough and flavorless, but roasting brings out a delicious nutty taste and gives them a satisfying crunch. Without roasting, you miss out on a great healthy snack. I want the best from my beans—why settle for less when roasting transforms them into a tasty treat?  1. Harvest and Clean:    - Harvest the winged bean pods when they are mature but not overly dry.    - Remove the seeds from the pods and clean them thoroughly. 2. Boil or Blanch:    - Bring a pot of water to a boil.    - Blanch the winged bean seeds in boiling water for a few minutes. This helps to soften them and prepares them for the roasting process. 3. Drain and Dry:    - Drain the boiled or blanched winged bean seeds and allow them to dry. You can use a paper towel to pat them dry. 4. Seasoning (Optional):    - Optionally, you can season the seeds with your preferred spices or flavors at t...

Ingredients: 1 block of firm tofu, pressed and cubed 2 cups soybean sprouts, washed and trimmed 1 bell pepper, thinly sliced 1 carrot, julienned 3 green onions, chopped 3 cloves garlic, minced 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon vegetable oil for stir-frying 1 teaspoon ginger , grated 1 teaspoon rice vinegar Salt and pepper to taste Sesame seeds for garnish (optional) Instructions: Prepare Tofu: Press the tofu to remove excess water. Cut it into small cubes. Stir-fry Tofu: Heat vegetable oil in a large pan or wok over medium-high heat. Add tofu cubes and stir-fry until they turn golden brown on all sides. Remove tofu from the pan and set aside. Stir-fry Vegetables: In the same pan, add a bit more oil if needed. Add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant. Add sliced bell pepper and julienned carrots, stir-frying until they start to soften. Add Soybean Sprouts: Add soybean sprouts to the pan and continue stir-frying for an...