Hua Hin Services

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Phak Chi Farang, or culantro, is a pungent herb that adds a unique flavor to Thai cuisine . A key ingredient in dishes like Tom Yum , it's widely available in markets in Hua Hin . Explore the flavors of HuaHinServices . In Thailand, culantro (Eryngium foetidum) is known as "phak chi farang" or "phak chi farang dong." It belongs to the Apiaceae family and is botanically related to cilantro (coriander), but it has a distinctly different flavor. Here are some key points about culantro in Thailand: Flavor and Use: Culantro has a robust, pungent flavor that is often described as a combination of cilantro and parsley but stronger. It is a popular herb in Thai cuisine, where it is used to add a distinctive taste to various dishes. Culinary Applications: Culantro is commonly used in Thai soups, stews, and curries, such as Recipe: Vegan Tom Yum with Young Coconut, Sweet Potato, and Culantro . It is also used in salads, marinades, and as a garnish for various Thai dishes....

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...

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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...