Flower market finds: rows of Jasmine Garlands lining the streets. I remember learning how to make these in Thai class when I was younger, and then gifting them to my parents on their anniversary or on their birthdays. Now, we take them to the temple when we’re making merit but buy one for ourselves because we love the tempered fragrance of the tiny Jasmine flowers.
In Thai we call this delicious dessert Ice Kachang, but it is essentially shaved ice with syrup and condensed milk. Not the healthiest, but definintely comfort food of a sort that I can only find in Asia, reminscent of the round tiny blocks of ice specially bought for ice kachang that I would (be told not to) play with as a child, and the wonder of watching the ice go from a hard, unyielding block to the soft fluffiness of ice kachang.
Lots of pumpkin love: Spiced Pumpkin Yogurt Parfait with a Quinoa Raisin Walnut topping
I don’t think Thailand even has a pumpkin season, but I’ve been eating a lot of steamed pumpkins lately, simply because I love them so much. Due to an overflowing amount of steamed pumpkins in the fridge, however, I decided to make a breakfast using pumpkin, and just like the Pumpkin Pie Oatmeal, it was a stunner of a recipe.
Mash some steamed pumpkin and add almond milk to it as neccessary until it becomes more of a mash than a thick paste. Add cinnamon, cardamom, herbs de provence (italian seasoning or oregano is a fine substitute), ground cloves and ginger, to taste.
Layer the parfait cup first with the pumpkin mixture, and then add a layer of a mixture of greek yogurt and low fat unsweetened yogurt (so that it’s not as thick), and then layer it again with the pumpkin mixture
Top with chopped toasted walnuts, raisins and red quinoa!
Hua Hin Night Market finds: Roti with Chocolate Sauce at Roti Inter
A foodie institution, it’s called “Roti Inter” because of the internationalization of the popular Thai (version of the) Roti which I previously blogged about, which typically features bananas, eggs or condensed milk, but is jazzed up with the additions of the oh so international chocolate drizzle, peanut butter or a variety of imported fruit in random combinations. And when in Thailand, I really do mean random combinations!
A breakfast of Soy Yogurt with Apples, Kiwis, Blueberries and Passionfruit, with Frozen Grapes and a White Peach and Passionfruit granita. Perfect for waking up late on a warm summer’s day as we fall into fall - the white peach and passionfruit granita was made with our new Yonanas machine which is an absolute dream, all I had to do was freeze the peach and the passionfruit pulp the night before and put it into the machine, and I enjoyed a smooth ice-cream/granita for breakfast!
In other news, check out my instagram @redefiningfood!
The easiest way to impress: Tuna Avocado Tartare with Asparagus, Balsamic Glaze and Cherry Tomato
If you’re planning to cook for a special event or person and you happen to have a ring mold, make the number one dish on your menu a tuna tartare. It’s the easiest to make and can (and should) be prepared beforehand, it’s healthy and it always looks amazing!
Ingredients for the Tuna Tartare: Sashimi-grade Tuna, Soy Sauce, Wasabi, Olive oil, Vinegar, Toasted black sesame seeds, Chilli flakes, Tabasco, Salt and Pepper
Dice the tuna into tiny square chunks, and mix in with all the ingredients to taste. Be careful with the tabasco, because it really does make it hot!
Ingredients for the Avocado: Avocado, Lemon juice, Salt and Pepper
Dice the avocado into tiny square chunks, pour lemon juice over them and then add a sprinkling of salt and pepper.
Then: put it into a ring mold with the avocado first and flatten it, and then press the tuna tartare in. Leave it in the fridge for at least an hour to set before serving!