Hua Hin Services

Cool off in Hua Hin with a homemade sangria packed with local Thai fruits and a splash of red wine, perfect for slow garden evenings and sharing refreshing summer vibes with friends and family. Ingredients 750 ml strong red wine 100 ml liqueur (orange or fruit-based works beautifully) 50 ml brandy Juice of 20 Thai kumquats At least 20 ice cubes (more if desired) 3 unsqueezed limes (sliced into rounds) 2 ripe mangoes (peeled and cubed) 1 fresh pineapple (peeled, cored, and cut into chunks) 4 small cinnamon sticks Sweetener or honey (to taste) Step-by-Step Preparation Prepare the fruit Slice the limes into thin rounds. Peel and cube the mangoes. Peel, core, and cut the pineapple into bite-sized chunks. Mix the base In a large pitcher or punch bowl, pour in the red wine, liqueur, and brandy. Add the freshly squeezed kumquat juice. Add flavor and sweetness Stir in the cinnamon sticks. Add honey or sweetener gradually, tasting as you go until the balance f...

This Roselle jam brings together garden-fresh hibiscus sabdariffa , zesty Thai kumquat , and warm ginger for a bright, tangy spread.  Perfect on toast or yogurt, it captures the tropical flavor and homemade spirit of our family kitchen in Hua Hin . Ingredients: - 2 cups fresh Roselle (Hibiscus sabdariffa) calyxes, cleaned and chopped - 1 cup Thai Kumquats (Som Jeed)   for juicing - 1 tablespoon grated fresh ginger - 2 cups granulated sugar - 1 tablespoon Thai lime juice (optional, for added acidity) Instructions: 1. Prepare the Rosella calyxes by removing any green parts and calyx bases. Rinse them thoroughly under cold water and chop them into small pieces. 2. Prepare the Thai Kumquat juice: Cut the kumquats in half and juice them using a citrus juicer or reamer, straining out the seeds. You should get approximately 1/3 to 1/2 cup of juice. Set aside. 3. Grate the fresh ginger using a fine grater or microplane. 4. In a large, heavy-bottomed saucepan, combine the chopped Ro...

Ever mixed up your kaeng som and kaeng phet? 🍲🌶️ After 30 years in Hua Hin , I still do! Thai curries are a world of flavors—each with its own story. From tangy to fiery, the differences are fascinating. Curious to learn more? My latest blog post breaks it down simply. If you love Thai food, this might just clear up the confusion! 😊 In Thai cuisine, "kaeng" (แกง) is often translated as "curry," but this can be misleading. While some are curry-like, kaeng broadly refers to a category of soups or stews with a liquid base, ranging from clear broths to thick, coconut cream-based dishes. The main differences between various kaengs lie in their base ingredients, flavor profile, color, and consistency . Here’s a breakdown of the major types, using your examples as a starting point: 1. Kaeng Phet (แกงเผ็ด) - "Spicy Curry" Base: Rich coconut cream/milk . Key Flavor Profile: Spicy, rich, creamy, aromatic . The heat is prominent but balanced by coconut r...