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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Black Glutinous Rice Dessert with Coconut Cream

Sweet Black Glutinous Rice Porridge or Khao Nieow Dum Piek, in Thai (ข้าวเหนียวดำเปียก) is one of my top favourite desserts since I was a child. I just love a perfect marriage of naturally sweet, feel-good scent of black glutinous rice and fresh coconut cream. In my hometown and some other provinces along the Andaman Coast, this dessert is called "Bee Koh Moy". I finally came to understand why it's called so... a few years ago via Rasa Malaysia Nyonya food website.

Bee koh moy is the Hokkien dialect for this dessert. In Malay language, it’s called Bubur pulut hitam. Bee koh moy is easily one of the most popular and common desserts in many Nyonya and Peranakan families. {credit: rasamalaysia}

Bee koh moy is made of black/purple glutinous rice, water, palm sugar and/or caster sugar, and topped with mildly salted coconut cream when served. 

Black glutinous rice is not uncommon in South East Asia countries. I was not surprised at all about cross-cultural Nyonya-Peranakan influence in the region.

The most popular black/purple glutinous rice in Thailand is " Khao Nieow Dum Luem Pua (ข้าวเหนียวดำลืมผัว)", literally translated in English as "Forget Hubby Black Glutinous Rice". 

Why? You ask... 

This type of rice is widely planted in the Northern provinces of Thailand. Khao Nieow Dum Luem Pua has gained its reputation for uniquely sweet 'n' nutty scent & delicious chewy texture 'n' taste, when cooked, the rice grains are glossy, soft and sticky....

The "Luem Pua" glutinous rice contains higher levels of certain nutrients and other beneficial substances including Omega-3, Omega-6, Omega-9, Vitamin B3, Vitamin E, Phytic acid and zinc that could prevent heart disease, coagulation, cancer, alzheimer, diabetes, and erectile dysfunction and impotence. {source: http://www.technologychaoban.com}

The title “Luem Pua” taken from a Hmong amusing story that said this type of rice is so delicious that a wife really enjoys eating it all and that she forgets to keep some for her hubby when he returns home. Oh dear! Oh dear! Poor hubby! ;)

There are 4 versions of black glutinous rice dessert here in Thailand: 1. plain 2. with diced taro 3. with longan 4. with sweet corn... I love them all! However, the one I made is none of the above mentioned ;)

It's with young coconut meat, my own version! :-)

Ingredients:

(serving 3-4)

150 g glutinous black/purple rice

2,5 litres water

100 g sugar
1 tablespoon corn flour
2 tablespoons water
young coconut meat from 1 coconut
...

200 ml coconut Milk

1 teaspoon rice flour

a good pinch of salt

How to:

• Wash glutinous rice thoroughly and soak in water for several hours. (at minimum 6 hours or preferably overnight )
• In a medium saucepan or a pot, add rice and water and cook over low heat; gently stir until rice is soft, thickened and has reached its consistency.
• Add sugar and continue simmer-stirring over low heat until sugar has completely dissolved . 
• Combine corn flour with water. Pour the mixture into the rice porridge; continue stirring and bring to a boil, then remove from heat. *Cornflour mixture not only acts as thickening to the rice mixture but also helps preventing the rice from absorbing too much liquid and becomes swollen, accordingly.
• In a small saucepan, combine coconut milk, rice flour and the pinch of salt over low heat, simmer stirring frequently and bring to boil for 3 minutes or until the mixture has thickened and creamy. Turn off the heat. Strain the mixture and transfer to a bowl. 
• Ladle 2 or 3 spoonfuls of coconut cream on top of black glutinous rice porridge bed and young coconut blanket when serving. 

Enjoy & Have a stress-free weekend! 

p.s and please don't forget your wives or hubbies!!! :-)

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Butterfly Pea Flower & Honey Drink, Thai Style

Let's cool down political heat in my country with this botanical refreshing drink, Thai style, made of Butterfly Pea flowers (or "Dhok Anchan" ดอกอัญชัน in Thai)...and usually prepared as a homely yet extraordinary welcome drink.

I was first introduced to this amazing flower when I was a mischievous 'n' curious little girl. I say "Amazing"... not only for its various benefits for Thai cuisine, but also for its health & beauty remedies. It is said that the butterfly pea flower is one of the most valuable herbal plants in Thailand. You may think of its sweet fragrance...Nope! Butterfly Pea Flower does not possess pleasantly sweet fragrance, like many other flowers. 

I remember so well... my great-grandmother once told me that many Thai girls who were born before or during WWII, their brows were all painted by their mothers or grandmothers, using this flower in lieu of brow pencil. With my innocent curiosity, I asked her, "Why?". She replied with a smile, "Because of its reputation for enhancing brow and hair growth & strengthening, according to traditional Thai medicine." No wonder, I have seen many shampoo brands & bottles, labeled "butterfly pea extract". Interesting!

As for its cooking benefits, my mother often picks some fresh flowers in her small garden, taking out their green stems and places the blue petals together into water and rice when cooking rice, either using a digitally modern rice cooker or a traditionally classic pot with lid. End result: we get lovely blue rice to please the eyes of the eaters! ;) The fresh flowers can also be dipped in batter and deep-fried, tempura style, and serve with sweet chili sauce, or alternatively, ketchup for the kids. 

According to Thai local wisdom, butterfly pea flowers are squeezed for aqueous extract to be incorporated with coconut milk and other base ingredients to colour Thai desserts in blue and purple colours...now that you get the idea...huh?

And finally the drink, oh yes!: It is called "Nam Dhok Anchan (น้ำดอกอัญชัน)", a syrupy indigo-blue drink, made of butterfly pea flowers, honey and sugar syrup. The drink can also be consumed with some drops of lime juice to create sweet 'n' sour flavour and to turn its indigo-blue colour into purple or pink-purple depending on its intensity of acidity. Next time, I'll have to fulfill my curiosity by mixing a few drops of alkaline water such as young coconut juice, cucumber juice or watermelon juice into the drink...and see how it will turn out! :)  

Anthocyanin is a water-soluble pigment that may appear red, blue, or purple in fruits and vegetables. It is also considered as secondary metabolite that acts as a powerful antioxidant which is stronger than vitamin E. Anthocyanin is richly found in butterfly pea flower, which is a long-time Thai household plant. When anthocyanin is consumed, it helps detoxificate free radicals that damage our cells to prevent the risk of cancer, ageing and keeps our skin healthy. It also stimulates the circulation of blood in small blood vessels, such as terminal blood vessels which enable stronger vision mechanism resulted from better blood circulation. {source: NST FOOD}

Ingredients:

(serving 1 person)

1 glass Blue Butterfly Pea's aqueous extract, from 5-6 flowers

1 tablespoon Organic wildflower Honey 

1 tablespoon Sugar Syrup (or as per your taste)

*drops of lime juice (optional)

Easy How to:

• Place the flower petals into a glass of hot water and smash with a back of a spoon. Let sit for 3-5 minutes, stirring occasionally, until the mixture becomes indigo blue.
• Stir in honey and syrup until well dissolved. Leave to cool or refrigerate.
• Add in ice cube and/or drops of lime juice.

For Party among Friends:

20-25 Fresh Butterfly Pea Flowers 

1000 ml drinking water

500 g sugar

3-4 tablespoons honey

* Preferably and beautifully served in long drink glasses...and decorate with some remaining flowers... 

Et ben voilà! Tchin-tchin! ;)

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Pandan flavoured Tapioca Pearls Pudding with Coconut Cream

Happy New Year 2014 - Sawaddee Pi Mai - สวัสดีปีใหม่ ๒๕๕๗ 

with Another popular South-East Asian dessert of mine: simple, quick, easy, inexpensive and yummy! 

You can substitute Atap seeds and coconut meat with sugar palm fruits in syrup, sweet corn and shredded jack-fruit! For those who are under weight-watch programme, you can then use cereal coconut cream with less saturated fat, available at any Asian grocery store... without any sweet-tooth guilt. Enjoy! ;)
*Kindly visit below (good) link with regard to Tapioca Pearl Pudding in Thai Language with practical method just as I do แนบลิ้งค์ภาษาไทยมาให้สำหรับท่านที่สนใจค่ะ (วิธีทำคล้ายกัน): 
http://www.ezythaicooking.com/free_dessert_recipes/Thai_dessert_kanom_Sakoo_ma_prao_th.html
Note*
Thai people also enjoy another version of Tapioca Pudding using milk in lieu of coconut cream, ideally & uniquely served chilled, with honey dew melon and cantaloupe balls. I love it too!
The below statement is proved as a reconfirmation & reminiscence of my beloved grandmother's bedtime story when I was a little girl,...about her difficult life during WWII.  

"Tapioca comes from the cassava plant and is a root vegetable, not a grain (hence gluten-free). It is nutritious enough that many Southeast-Asians lived on it during WWII when food was scarce." --D.Schmidt 

Ingredients:

200 g small tapioca pearls (pandan flavoured)

1000 ml water

 200 g sugar

200 ml coconut Milk

1 teaspoon rice flour

pinch of salt

Atap seeds and Coconut Meat (from 1 coconut)

How to:

• Rinse tapioca in sieve or strainer under cold water 15 to 20 seconds.
• Bring water to boil in medium saucepan. Add tapioca; stirring frequently to avoid sticking. Cook 10-15 minutes on medium heat until the white spot in centre of tapioca is hardly seen and tapioca is translucent, Stir in sugar. Reduce heat to low; continue simmer-stirring 3-5 minutes or until pudding thickens slightly. Add in coconut meat and Atap seeds. Turn off the heat and set aside for 10-15 minutes. Serve warm. Or, refrigerate until chilled.
• In a small saucepan, combine coconut milk, rice flour and the pinch of salt on low heat, simmer stirring frequently and bring to boil for 3 minutes or until the mixture has thickened and creamy. Turn off the heat. Strain the mixture and transfer to a bowl.
• Pour coconut cream on top of tapioca pudding once serving. 

★。＼｜／。★★。＼｜／。★★。＼｜／。★★。＼｜／。★

....2014 ^:[̲̅H̲̅][̲̅A̲̅][̲̅P̲̅][̲̅P̲̅][̲̅Y̲̅] [̲̅N̲̅][̲̅E̲̅][̲̅W̲̅] [̲̅Y̲̅][̲̅E̲̅][̲̅A̲̅][̲̅R̲̅]:^ 2014....

★。／｜＼。★★。／｜＼。★★。／｜＼。★★。／｜＼。★

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My End of Year & Honey Toast

Credit: Vintage Life ;)

2013 is about to end. It's a very significant year of mine with regard to relationship with others, relationship with myself as well as my own personal development, a breakthrough phase of inner growth that doesn't seem to mix well with my outgoing 'n' flamboyant Sag. style & trademark!!! (lol).

I can relate to Rumi's quote: You know how it is. 

"Sometimes we plan a trip to one place, but something takes us to another"

In school, we are taught lessons then tested. In life, we are tested to learn lessons..  Life is in fact a series of changing seasons....naturally and spontaneously, metaphorically saying. We cannot blossom in Spring and shine in Summer without harvesting in Autumn and keeping ourselves warm during Winter hibernation. We cannot change the seasons nor resist them; that only creates sufferings and drama, We can allow things to flow the way they are while changing and adjusting ourselves instead...to survive, to live, to learn to appreciate and to celebrate the inevitably changing seasons...with those we love, who, without any doubt, love us just the same...or more! ;)

The roads to all relationships are not always as smooth as silk and filled with rose petals along the way. We can feel like they have been on a see-saw of emotions, and that we are traveling their spectrum from loving empathy to dark despair and then back again...
Love can be like the changing seasons: as hot and sunny as summer one day and as cold and cloudy as winter the next...
Love, as in Life, has many dynamics, in persons, places, and circumstances. Love, as in Life, can grow, and evolve into more with each experience. We will never live long enough to experience it all. But if we remain open, and never give up of our desires and goals, we can, experience and embrace that which we are worthy of...with someone who, not only likes and appreciates us for who we are, but also grows together and shows us that we can be even more than who we are...and in fact, can be even a greater lesson and experience. 

"A hopeful heart and an open mind are the best traveling companions."

It's all about Acceptance, Faith and Love.

Everyone who has crossed our paths, comes with their own pains and struggles, despairs and glory, ups and downs, flaws & strengths (like ours). The more I profoundly learn to relate myself and accept this reality, the more I accept and surrender myself to what life has to offer with its flow.

I therefore would like to dedicate this post, expressing my heartfelt thankfulness to my mom & dad, family and friends for their loving words & actions, warm thoughts, kindness, love and  support, throughout the whole year, plus, on my birthday as well as on December 26th (9th Tsunami Memorial Day)... 

Tsunami 2004 dramatically affected and completely changed my life...turning over a new leaf from a hotelier to a volunteer...then an aid worker for 5-years-Tsunami Recovery Programme, International Federation of Red Cross & Red Crescent Societies (French Red Cross and American Red Cross, respectively).

The Illumination of Life

I remembered Christmas Eve 2004's unforgettable moment at the beach, right after BBR's gala dinner reception, celebration and entertaining activities...The scene of illuminated flying lanterns, which gradually ascended into the sky, bringing tears of joy to the eyes of our resort guests 'n' staff who were gathered that night including myself...It was the last serene scene ever captured, for those, who lost their lives late in the morning of the boxing day...

R.I.P. friends, relatives, acquaintances and those lives who didn't make it through.

On December 26th, 2013...I tried...not thinking about the incredible magnitude of loss in its aftermath...and I felt like having a lump in my throat. It was so unbelievable, recalling how much I had carried with me...How many children were separated from their parents...wives, separated from husbands... How many suffering souls who were left behind, losing their loved ones...how many casualties, ambulances and helicopters...how many people running for help, screaming in panic and shocked by extreme fear...+++ and what I had been through...back then.

......And believe it or not, on the first day of Tsunami devastation in Khaolak, the victims' (uncovered) fresh corpses were delivered at the ground floor of Takuapa hospital's emergency building...as their numbers got increasing in the evening of the same day, they were therefore relocated to YanYao Temple for further autopsy & identification process. Unfortunately & sadly, I found a former hotel staff, lying among all the other victims' corpses, on the floor of the hospital on that day...

I also met my hotel guests (a Swiss-German couple) there while I was running here, there and everywhere, looking for some missing hotel staff and guests in the aftermath of Tsunami. The couple had stayed in our beachfront villa; they were strolling along the beach, when Tsunami stroke the Andaman coastline. They received help from local villagers in order to get to the hospital. The husband was seriously injured, pending for leg operation (only 1 surgeon in the hospital + scarcity of tetanus vaccine). After about 30 minutes, I returned to meet with the same guests...the ground floor of the hospital was 90% empty...

So I asked a Burmese migrant worker who was still there, "where have all the people gone?"...He pointed his finger to a staircase nearby. Then, I went upstairs (4th floor), and finally found them, trembling with fear, asking me not to leave them. I asked them why & how they could manage themselves up there with such vulnerable condition. Another German patient, sitting next to them, was screaming instead...and there came a Thai nurse, telling me that the woman was still shocked...and while I was going away, they heard someone shouting "Water Coming", then almost all of the patients ran to the top floor of the building! In fact, it was drinking water delivery service!

Regardless of tremendously negative aspects, there are positive sides of "the power of humanity" and "compassion" inside every tragedy. I was fortunate enough to also witness a glimpse of hope & miracles with my own eyes...When a French father who couldn't help bursting into tears in front of me, as he found someone who could communicate with him in French at a local hospital, begging me to help searching for his family. A week later, this poor man who could not eat and sleep...who desperately lost motivation to live...could eventually reunite with his wife and his 5 months old baby girl... I never forget the moment I saw them hugging, kissing and crying together...then they both came to give me big hugs, while thanking and wishing me..."blissful life".

...and A story of a 7 y.o. Finnish girl, whom I met in an emergency room.... She was swept away by the giant waves, and lost touch with her family. I and my cousins tried to talk to her both in English and our common body languages. Despite the fact that she could not say a word in English, she made an impressive effort with a small pack of crayons, handed to her, in drawing a picture with her name on it, to tell us what had happened...finally reunited with her mother and older brother...and many more Tsunami-based life-changing stories which have been kept and cherished in my heart as well as in my poetic memory*. 

* “The brain appears to possess a special area which we might call poetic memory and which records everything that charms or touches us, that makes our lives beautiful ..." --― Milan Kundera, The Unbearable Lightness of Being

End of 2013 's Contemplation:
Whenever we are doubting on how far we can go, just remember how far we have come. 
Remember everything we have faced...
All the battles we have won and all the fears we have overcome...

The importance is in the journey, not in arriving at the destination. What we can learn along the way could easily have more meaning than an arrival, because the journey itself can become our destiny. 

Today is most likely going to be a time of observation, contemplating events and situations we have witnessed on the highway of life. Deep meditation could bring us answers for yesterday's, today's, and tomorrow's problems.

By getting in touch with the inner us, we will probably be able to find truth even when there appears to be very little around. The outcome of becoming aware of our situation is that we have the time to meditate on the problem and come up with good solutions. By trusting our subtle and innate abilities we will come to terms with our problems. 

"In the midst of War, find PEACE within.
In the midst of Chaos, find STILLNESS within.
In the midst of Confusion, find CLARITY within.
In the midst of the World, find YOURSELF within."
(Doe Zantamata-Happiness In Your Life)

Note* A daily dose of Love & Laughter keeps us not only emotionally healthy 
but also good for our physical health! 
We can survive by seeing the sunny side 'n' humour in everything. 
Take the bad with the good.
Thumb our noses at sadness; turn the tables on tragedy...
Effort counts as much as Heart...and finally Life is to live in the light of Love (and Hope). 
We all deserve to live our destined quality of life...with destined soul mates & destined people.
...
I LIKE PEOPLE
WITH WHOM I CAN
OCCASIONALLY
HAVE REALLY DEEP
CONVERSATIONS,
AND AT THE
SAME TIME JOKE
AROUND WITH
THEM.

Have you hugged someone and made them smile/laugh today yet?
Satisfaction's guaranteed! :)

The average length of a hug between two people is 3 seconds. But researchers have discovered something fantastic. When a hug lasts 20 seconds, there is a therapeutic effect on the body and mind. The reason is that a sincere hug produces a hormone called "oxytocin", also known as the feel-good love hormone. This substance has many benefits in our physical and mental health, helps us, among other things, to relax, to feel safe and calm our fears and anxiety. This wonderful calming is offered free of charge every time we have a person in our arms... we cradled a child... we cherish a dog or cat... we're dancing with our partner, the closer we get to someone or just hold the shoulders of a friend the more grounded and loved we feel. {credit: The Chocolate Date} 

A TOAST to New Beginnings! 

╔══ღ═════╗
• ✿ღℓ σ √ ε ღ✿ܓ
•╚═════ღ══╝

My New Year's Resolution is...
To Enjoy Eating another luscious HONEY TOAST at Hua Tah Bistro,
with chill-out & easy-listening music, playing softly, including this one... 
feeling good listening to this song again today, since last December :)
What's yours? 

Dear Miss Anne,

Upbeat & Radiant, you are set to end the year on a positive note. You have performed exceptionally well during 2013 and the slow but productive personal developments give you strength to move ahead in life. You may continue to soar higher...as You are in the pink of your health and always see there's a glass to fill in water...no matter what..., with gratitude, persistence and creativity; therefore, even when life gives you lemons, you know how to turn them into melons!! ...Despite your tendency of being a little over the top, ardent, playful, hypersensitive, impulsive and sometimes "a pain in the ar_e!", you have come to learn the hard way and know how to preserve an exterior of grace, poise and calm dignity under awkward  circumstances.  Begin 2014 with same enthusiasm, vigour, attitude and demeanor...

We will come back to check on you again at the end of 2014.

Be Good, Be Kind & Be Courageous... and above all,

just simply Be Human Being!!!

Yours,

Aliens (from Planets Mars & Venus ) 

p.s shhhhh....Thank you for the chocolate! 

Dear M&V Aliens,

Thank you for your letter with such a brilliant performance appraisal record... I'm impressed! 

BTW, I won't tell your boss that you guys all received a big box of sinfully dark & decadent chocolate as a gift...I know this is against your planets' "Code of Colgate", oops!... "Code of Congee"...excuse me "Code of Condom"...no no no..."Code of Conduct"...whewww (whatever) Well, please don't get me wrong. I have no intention to blackmail you, to bribe you or anything. I'm not a lobbyist...trust me!

Looking forward to pampering you guys with chocolate again, anytime!

Yours,

Anne ;)

p.s Next time, please try 'honey toast' too. I bet you will never find it anywhere in the Universe, but on my planet Earth...seriously!

New Years Countdowns at WiddlyTinks.com

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Chunky Brownie Cheesecake (baked)

One of my celebration cakes, made of cream cheese and diced brownies (from Vodka 'n' Crunchy Brownie Bars, by"Brownie Bar Phuket"), which I created as a special x'mas treat for my lovely friends...upon their warm & fussy visit at my messy little nest!
Chunky Brownie Cheesecake is the answer for those who have such a hard time,

making final decision over 2 irresistible sweethearts! ;)

Ingredients:

for (3 cm) x (9 cm) x (2.5 cm) =12 bars)

1 Vodka Cranberry Brownie Bar
1 Crunchy Brownie Bar
2 eggs, separated
pinch of salt 

50 g caster sugar

125 g cream cheese

125 g plain yoghurt or quark

30 g plain flour

2 tablespoons whipping cream

1 teaspoon vanilla essence

grated rind of 1/2 lemon

╔═════════ ೋღ♥ღೋ ═════════╗
ೋ ♥Chunky Brownie Cheesecake ♥ ೋ
╚═════════ ೋღ♥ღೋ ═════════╝

• Preheat oven at 160 °C. Grease a 18⌀ cm squared cake tin and thoroughly dust with flour; 
• Beat the egg yolks, vanilla essence and caster sugar until pale and creamy. Beat in the cream cheese, yoghurt and grated rind gradually;
• Sift the flour over the mixture and beat it in until just combined. Fold in the whipping cream;
• Whisk the egg whites and the pinch of salt until stiff and fold into the mixture;
• Pour the mixture into the prepared squared tin with diced brownie chunks as base of tin...add in the remaining brownie chunks and cover with the rest of mixture, smooth surface;  
• Pour enough water into another bigger sized tin to come halfway up the sides of the cheesecake tin and bake for about 50 minutes to 1 hour or until set. 
• Transfer the cake tin onto a wire rack. Leave to cool in the tin. Refrigerate 3 hours or overnight;
• Drizzle dark chocolate ganache over the top. Decorate with halved strawberry and sift icing sugar before serving.

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