Thai Sesbania Fritters with Sweet Chili Dipping Sauce

Sesbania flower, known in Thai as "Dok Khae", is one of many edible flowers in S. Asian and S/E Asian countries. In India, it is called "Agati". The plant is also known as "Cork Wood Tree" and "Vegetable Humming Bird". The flowers, young leaves, tender pods and pollen are edible and have been proved to contain a lot of vitamins (a good source of V. C and Beta-Carotene) , minerals and hormones, necessary for human body. 

...The white flowers are preferred in the Philippines since red ones are said to be bitter. Leaves are also cooked as a vegetable. In Sri Lanka, one method of preparation is to cook chopped leaflets of Sesbania with chopped onions in coconut milk, creating a vegetable component of a traditional rice-based meal. As far back as the 1930s, lactating mothers in Java were encouraged to eat young pods and flower buds of Sesbania since it was believed that these stimulate milk secretion. This galactagogue effect has also been reported in cattle in Kenya where in the 1950s, Sesbania was referred to as "milk shrub". Farmers were encouraged to feed Sesbania fodder to lactating cows to enhance milk secretion. (source: www.fao.org)

Dok Khae is used from generation to generation in Thai cuisine. Raw flowers can be eaten alone as a vegetable, or...stuffed and deep-fried, tempura style or mixed into salad, cooked in "Kaeng Som"---> a.k.a. sour curry, as well as steamed as accompaniment of spicy shrimp paste dipping sauce, or "Nam Phrik" in Thai. According to Thai local wisdom, Dok Khae helps bring relief to nasal congestion, and rhinitis and associated headache. I am not surprised at all why we are told all the time to eat "Kaeng Som Dok Khae" and other menus made of Dok Khae, prior to/during changing of the seasons and whenever we catch a cold or a flu. :)

Ingredients:
(Fritters: serve 3-4)

30-35 white Sesbania flowers
1/2 cup Koki Thai Tempura flour
1/2 cup rice flour
2 eggs, beaten
1/4 cup cold water
1/2 teaspoon salt
palm oil for frying

sweet chili sauce

How to:

To make the fritters, I use the whole flower without removing its green pod, calyx and pollen.

• Put tempura flour, rice flour and salt into a bowl. Make a well in the middle. Add in the eggs and cold water and beat gradually to a smooth batter. 
• Heat oil for deep frying. Dip flowers into the batter one at a time and drop into the hot oil, not too many at once. Drain on a slotted spoon, then on absorbent paper.
• Serve immediately while warm and crisp, with Thai sweet chili sauce for dipping. Enjoy!

"แคบ้าน"

...ผักบ้านๆ (แต่ชื่อภาษาอังกฤษเดิ้นมาก Sesban หรือ Sesbania flower) พบได้ทั่วไป ในประเทศแถบเอเซียใต้ และกลุ่มประเทศอาเซี่ยน... ว่ากันว่าบรรพบุรุษของตระกูล "แค"ในอาเซี่ยน เดินทางมาจากหมู่เกาะฮาวาย...บ้างก็ว่ามาจากอินเดีย...ชาวพื้นเมืองเกาะฮาวาย เรียกดอกแคว่า ʻohai keʻokeʻo ในประเทศอินเดีย เรียกดอกแคว่า Agati ซึ่งมีความเกี่ยวโยงกับตำนาน พระศิวะ... ส่วนในภาษาสิงหล ประเทศศรีลังกา เรียกว่า Katura...ภาษาตากาล็อก ประเทศฟิลิปปินส์ เรียกดอกแคว่า Katuray...บางคนก็เรียก ดอกแค ว่า Katuri flower... บ้านเราที่เรียกว่าดอกแคน่าจะใกล้เคียงสุดกับ ภาษาลาว ແຄ(ຂາວ) อ่านว่า แค ลาว และ ภาษาเขมร ផ្កាអង្គាដី (pka angkea dey) อ่านว่า ผกา อังแค ได... 

ดอกแค...มีทั้งดอกสีขาวนวล และสีแดง ทั้งดอกตูมและดอกบาน ให้คุณค่าทางอาหารมากมาย ใครอยากได้วิตามินซีสด ลองกินดอกแคสด ซึ่ง 1 ขีด ให้วิตามินซีถึง 35 มิลลิกรัม... มีข้อแม้ว่า...ห้ามเด็ดขั้วดอกออกเด็ดขาด เพราะมวลมหาคุณค่าทางอาหาร รวมอยู่ที่ขั้ว+เกสรดอกนี่เอง...ในเวียดนาม กับเขมร เขานำดอกแคมาทำสลัด หรือ ลวกกับเกลือกิน... บ้านเรา นำมาใส่ในแกงส้ม... นำมาชุบแป้งทอด หรือ ยำ หรือ ผัดกับเนยสด หรือลวกราดกะทิ หรือ ลวกจิ้มกับน้ำพริก แบบไหนก็หร้อย :)

ชาวเกาะชวา แดนอิเหนา... นำเปลือกแค มาเผาแล้วบด...ใช้เขียนคิ้ว หรือ เขียนขอบตา แทน ดินสอเขียนคิ้วกับ อาย ไลน์เนอร์... และเชื่อว่า การกินดอกแค ช่วยกระตุ้นน้ำนมแม่ในระยะให้นมบุตร  ส่วนชาวเกาะ อัมบน (Ambon island ซึ่งเป็นส่วนหนึ่งของ Maluku Islands ประเทศอินโดนีเซีย)...ใช้น้ำดอกแค หยอดตา รักษาตาเบลอ (น่าว่า...อิเมาหมัดยาย )

...

น้ำ จากดอกแค นั้น สรรพคุณทางยา คือ แก้ปวดหัว มึนหัว และคัดจมูก... ตอนนี้เข้าใจแล้วว่าภูมิปัญญาไทยโบราณนี่สุดยอดจริงๆ และไม่ใช่เรื่องบังเอิญที่ คนรุ่นปู่ย่าตายายของเรา บอกว่า... "ให้กินใบแคแก้ไข้... อากาศเปลี่ยน... เปลี่ยนฤดู หรือ...กินแกงส้มดอกแคแก้ไข้หัวลม (ไข้หวัด)" 
...
สำหรับดอกแคชุบแป้งทอดนี้... ทำแป้งชุบแป้งทอดโดยผสมแป้งโกกิ, แป้งข้าวเจ้า, เกลือเล็กน้อย, ไข่ไก่ และน้ำเย็นจัด ลงในชามผสม... คนด้วยตะกร้อมือเรื่อยๆ แต่เบามือ...ให้เข้ากันจนส่วนผสมข้นและเนียน (อาจผสมเครื่องแกงกะทิลงไปด้วยก็ได้...สำหรับคนที่ชอบรสจัด)... จากนั้น จึงนำดอกแคมาชุบแป้งให้ทั่ว... ก่อนนำลงทอดในกระทะ ที่น้ำมันร้อนดีแล้ว ทอดไฟกลาง จนสุก และแป้งกรอบออกสีนวลอมเหลือง... ใช้ตะแกรงตักขึ้นวางบนกระดาษซับน้ำมัน... เสิร์ฟพร้อมน้ำจิ้มไก่ :)

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Thai Roselle Gelée & Valentine's Leo Full Moon

Full Moon in Leo on Valentine's Day.
I always have an affinity for Leo...I mean Leo Sun & Moon Signs,
not that popular Thai Beer, labeled "Leo" ;)
I realize that everyone is of course unique...and it makes no sense to generalize people, based just on their Sun, Moon, Venus and Mars signs' personality traits & characteristics.

It's simply because my beloved grandfather: my pillar of strength and life mentor, was born under Leo Sun Sign. I always felt so comfortable in my own skin, in his presence. Regardless of any circumstances, he was always the first person who believed in me, cheered me up and had my back. ...and here I go again! ;) 

Tonight's Leo Moon sparks spontaneity and vitality...
Lose oneself in the spontaneity of the moment. Be innocent and happy as a child! 

Often full moons are compared to chapters in a book; the notion of creating new chapters in our own lives.
It heralds the beginning of a fresh start (for the better) from which we will not be the same again!
For more detailed info. concerning Full Moon in Leo, please visit:

http://www.mysticmamma.com/full-moon-in-leo-february-14th-2014/
...

On February 14th, this year, is not only a significant day for lonesome doves and love birds, but also one of the most important Buddhist celebrations which falls on the full moon day of the third lunar month known as "Magha Puja Day". This day is declared as a Thai public holiday so that people from all walks of life can go to the temple to make merit and perform other religious activities in the morning...and to take part in the candlelit procession in the evening , or known in Thai as "Wien Tien", that circumambulates the main chapel three times. In the procession, each person carries flowers, three incense sticks and a lighted candle in remembrance of the Triple Gems (The Buddha, His Teaching and His Disciples).

Note*  "Wien" (v) => to circumambulate and "Tien" (n) => candle...

[...] No one knows the exact origins of St Valentine's Day, so you can claim any of the following: 

a) It comes from an ancient Roman festival to celebrate spring and fertility called Lupercalia. As early as the fourth century B.C., young men left their love to chance, drawing their partners by lot during the Lupercalia festival,  Through the love lottery, a man won a woman's companionship and sexual pleasuring until the next year's drawing. 

http://www.witchology.com/contents/february/lupercalia.php

b) It was the name of one or more saints of the early Christian church, or 

c) Birds choose their mates on February 14.  

[...] In ancient Rome, February witnessed a fertility festival where, legend has it, all the young women in the city would place their names in a big urn. The city's bachelors would take a lucky dip and be paired for a YEAR with his chosen woman. That was one blind date you really wanted to work out. {Source: The Sun, 2 February 2009} ....Surprise, surprise!...

Nobody likes to wait... Admittedly, we all have to wait for something...whether we like it or not ....We wait for a doctor....for recovery from illness...for a visa, for a dream-trip... for a job interview...for traffic jam...for a get-together with friends...for Saturday night movies...for first date...for love & romance... etc...etc... The higher the value we put on something, the longer we are willing to endure, wait and look forward to it. Waiting (in the right way) could make us a more patient person, improve our decision-making skills and help us see things crystal clear as they really are. We'll never know if we're making the right choices in life out of solitude or love, until we can get in touch with our inner feelings, while experiencing the comfort of being quietly alone.
...
Do not be afraid of solitude. It is in silence & stillness that we "Feel" & "Tune in" to more of our life essence... what we really value in life... what we ache and live for...what we cannot go a day without...for instance...and "Hear" the truth.
Learning to befriend and listen to our own silence helps us relate to others'...and gives us the gift of "letting go of control", more specifically, letting go of trying to control what we cannot control-namely anyone or anything other than ourselves...The more we learn to exercise letting go of "control" as well as giving up our same old same old defensive patterns, tempted by "emotional trigger", the more we are receptive and permeable ----> which ultimately leads to "inner peace".

Sometimes, just letting there be vacuum between words...breathing...turning to the other person...feeling/touching their presence...looking into their eyes...smiling...embracing each other's physical presence in silence...because sometimes-often, in fact- Nothing is the thing to say...

{credit: Fans of Retro FB page}

We learn what we like by both unconsciously and consciously observing our own behaviour, similar to how we learn about others by observing how they act and react. These observations are important as they allow us to see the situations with the pros and cons on both sides, help us develop key facets to our own personality in a more mature & balanced level... strengthen our own personal development & goals... plus with more playful eyes, creative mind and grateful heart to life.

Love is in the air... Someone may not agree and say "false"...Nitrogen, Oxygen, Argon and Carbon Dioxide are in the air! ;) 
Sometimes, love is shown in the things we don't say and don't notice. Love may arrive when it is least expected; love may also come in many surprising packages and cannot be determined only by the pop images of love, nicknamed "surface appearance or looks". Sometimes, we move so fast...we pass right by opportunities... never noticing that they were there. Often, we pass an opportunity by just because it doesn't appear the way we think it should. So let us embrace every moment, pay a little more attention....Relax...and give it a chance to catch up with us.....

Don't worry...don't over-thinking....don't try to understand it all at once - Let every moment be... Let the pieces of the puzzle put themselves together until everything is clear. There is nothing to hide and nothing to expose, all will be revealed in the precise time with a little patience...

As written in John Steinbeck's 1958-Letter to his teenager son who fell in love in boarding school...

"And don't worry about losing. If it's right, it happens--The main thing is not to hurry. Nothing good gets away."

Meanwhile, Take good care of our body, heart and soul in the best ways that we possibly can. Keep ourselves healthy 'n' happy-on all levels from the physical to the mental to the spiritual. Enjoy the company of friends and loved ones. And when unexpected opportunity & surprises, knock on our doors, do sit them down, make them a cuppa tea s/w homey chocolate desserts and if time allows, invite them for lunch or dinner! :)

The heart is happy and willing to plant seeds, regardless of the storms and rains of testing, if given enough possibilities to produce a mature harvest before the fruits of love can spring. There would need to be some of the spice of romance (so called "chemistry" or "attraction") somewhere, no matter where we begin, but romance is only that--the spice, not the main course. The main course, the real nourishment is trust and intimacy (connection), bound by shared goals, shared values, mutual interests, affection, admiration, respect,  steadfastness,....etc...etc...

Cyrano: A kiss, what is it, after all?

The simple witness to a love's will,

The seal that makes a promise ratified,

The longing-to-be-home half-gratified,

An unheard secret whispered to the mouth,

Coming upon the heart like the sweet south,

A claim, a gift, nature's communion-cup--

(Cyrano de Bergerac (play), by Edmond Rostand)

Intimacy needs space and time to grow. It implies... being present, in both conversation and in silence...to see and be seen, to know and be known, to accept and be accepted, to appreciate and be appreciated for who we truly are. We can also develop intimacy with ourselves in the same ways it works for the others: be honest with ourselves, communicate clearly with ourselves, and give enough space and time to be with ourselves.

And after the main course: the desserts, à chacun ses goûts :) To me, it can be various, ranking from chocolate, laughter, learning/discovering new things, etc...etc... to... trips to the Moon and back...! ;) Attached is a link with regard to traits of healthy relationships, by Jim Rohn, one of my fav. biz. & life mentors of our time: http://success.com/article/8-traits-of-healthy-relationships

...Valentine’s Day is not just for romance. The advertising industry has used this day of to sell flowers, chocolate,  and jewelry. Growing up Valentine’s Day was a day where we gave and received from everyone in my class a Valentine. You were to demonstrate Love for Everyone. Our love for humanity can be celebrated. We are all connected. We are All One. Every day needs to be a day we show our love for each other and not just on Valentine’s Day. --Kelley Rosano

"Two Things we'll never have to chase: 
True Friends & True Love."
--M. Hale
One of my favourite Love Songs of all time: 
"Always & Forever"
...I feel so relaxed... :)

Romantic Snow Globes by WiddlyTinks.com

"Joy is what happens when we allow ourselves to recognize how good, how beautiful, how abundant things/we are here and now, without changing a thing...It is here when it is, and not when it's not...but it can be practiced...and that we can decide to be happy, to give joy before waiting to receive it...Our deciding to be joyful demonstrates our willingness to relinquish the petty and negative preoccupations that stand in its way. When we give these up, a more happy and joyful life has a chance to emerge..." --Marianne Williamson {A Woman's Worth}

And to wish you Happy Valentine's...filled with Joy & Happiness, surrounded by your loved ones.... 

with my homely heart-made Thai Roselle Gelée or Gelée de bissap (fleurs d'hibiscus)...dressed-up in romantic shabby vintage look...with simple materials e.g. doily papers, burlap string, reused parcel box + revamped Victorian Valentine's sticker... available in the house!  Note* You can use agar agar or gelatin powder in lieu of fruit pectin, if not available.

Kindly visit the below link for ingredients and method:

http://texasjellymaking.wordpress.com/2012/12/12/roselle-jelly/

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Thai Butterfly Pea Granita

Granita: This lovely Italian dessert, is ideally served as summertime desserts or between-course palate cleanser with its  signature: punchy ‘n’ fruity flavors and crunchy, finely crushed ice crystals. 

Here, in Thailand, there're varieties of seasonal fruits and flowers, which can be prepared for fruits purée, sorbet and granita, ...and of course, we can all indulge these Italian ice crystals with a touch of "Thainess", all year round. :)
Note*
Those little white flowers in the photo, from my little garden, are "Thai Water Jasmine", or "Sacred Buddhist", or "Wondrous Wreightia", or known in Thai as "Dok Mhok- ดอกโมก".
In Thailand, "Mhok" is one of the most popular plants, which can be seen everywhere. It's also one of Buddhist sacred plants, widely planted near and around the temples or homes for its beautiful white flowers with uniquely stunning fragrance. Its white flowers denote "Purity" and "Prosperity". You may have seen Thai spa products, made of Dok Mhok...such as scented Dok Mhok massage oil, scented incense stick and candle. 

Kindly refer to Butterfly Pea Flower Drink, for ingredients. 
http://annemathuros.blogspot.com/2014/01/butterfly-pea-flower-honey-drink-thai.html
Then please come back and follow the below easy how-to...ready? :)

• Pour the syrupy Butterfly Pea drink into a stainless steel container. Freeze for about 30 minutes, or until firm. 
• Remove from the freezer, using fork to crush the ice crystals. Return to the freezer; Repeat this process several times, until the mixture is sorbet-like and evenly frozen in small crystals. (The mixture can be frozen and scrapped off in crystals when it is served.) 
• Chill glasses in advance, frost them in the freezer.
• Scrap the Butterfly Pea Granita into crystals and spoon them into the chilled glasses. 
• Serve with lime or lemon slices and decorate with butterfly pea flowers. Enjoy!

Proud to be "Thai" :-)
My mind may wander around the globe,
but my heart is forever at "Home"

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Thai Roselle Sorbet (No Churn)

In Thailand, Roselle (known in Thai as 'Kra-Jeab' กระเจี๊ยบ) is not uncommon for its various health benefits and is widely used for making tea (or Cha Kra-Jeab ชากระเจี๊ยบ) and refreshing drink (or Nam Kra-Jeab น้ำกระเจี๊ยบ). Roselle drink is usually served chilled, over ice, with adding a thin sugar syrup to sweeten it. Without adding sugar syrup, it tastes slightly sour, depending on Roselle concentrate juice.

Thailand produces much of the world's crop of Roselle and is also known for having one of the best quality crops of the plant - a fact Thais are rightfully proud of. Mix that with its many health benefits and that's why you'll find Roselle products all over Thailand.

When I was a child, I often saw my grandmother, preparing Roselle leaves for my grandfather's favourite fish soup. Roselle young shoots can be eaten when cooked and usually served as accompaniment to local dipping sauce, made of shrimp paste, chili, lime juice or young Sala fruits, a bit of sugar, garlic and topped with crispy roasted shrimp. A local lady whom I met at the market told me that Roselle calyx can also be eaten fresh, with sugar, salt & chili powder mix, Thai style (or known in Thai as "Prig Kleuh" พริกเกลือ). She added it will arouse your palate to the nines!!! 

For generations, Thais have grown Roselle and used it to make tea. Roselle fruit contains high vitamin C and anti-hypertensives which is commonly used to treat high blood pressure and heart disease. In Thailand, Roselle is also believed to lower cholesterol, is a diuretic, is loaded with antioxidants and, in some instances, is even used to help treat cancer. In other Asian countries, Roselle is used to help promote weight loss and to help with circulation problems. (source:http://voices.yahoo.com/health-benefits-thai-roselle-tea-lower-cholesterol-7484958.html) 

What I created, is none of the above...:) Well, I had two tough choices between Roselle and Rosebud...and Roselle was selected as a contribution to the month of Friendship & Love. It was decided in one chilly morning... as I came across my long lost friend in town...one of my close friends since kindergarten, who moved to the USA after our secondary school. Funnily enough, she said she was thinking a lot about me but she was too busy making arrangements & preparations for her grandmother's funeral ceremony at the temple and that she was scheduled to leave the next day. So we had a quick yet lovely catch-up, filled with tears of joy. She is now a happy wife and  a good, devoted mom of 3 adorable fruits of love, in the Big Apple. Her nickname is "Jeab", which apparently relates to Roselle (or "Kra-Jeab" in Thai). Sweet story, huh? ;)

Ingredients:

500 g caster sugar

500 ml water

100 g fresh Roselle calyx 

juice of 1-2 lime(s),

1 teaspoon salt

• Wash fresh Roselle calyx quickly under running tap water. 
• In a saucepan, bring water to boil, and then add in the calyx.
• Continue simmer for 10 - 15 minutes or until they are soft. Add in the salt. *The longer you boil it, the more concentrated the liquid will be.
• Pour the Roselle liquid into sieve to discard the fruits. Then pour the liquid back into the saucepan. Alternatively, use a spoon strainer ladle to separate the fruits from the liquid. Reduce to low heat and gently stir in sugar until it has completely dissolved. Then boil for 2-3 minutes. Stir in lime juice and remove from the heat. Set aside to cool completely.
• Pour into a plastic freezer box, cover and freeze. Stir every 30 minutes with a whisk during freezing to break up the ice crystals and give a better texture. 
• Freeze overnight with a layer of plastic wrap over the surface and the lid on the container. Keep in the freezer until ready to serve.
• Serve with pineapple slices. Decorate with homemade meshed dark chocolate circle, a sprig of wild mint and sifted icing sugar. Enjoy! :-)

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