LIFE SE ASIA MAGAZINE

I first tried this over 10 years ago on my second trip to Thailand. At a friend’s home and they offered it. I was nervous about picking it up because of the “spines” actual they are very soft.

You peel open the soft skin and a soft fruit is inside. Sweet and I think taste little like a grape.

There is a seed inside that I throw away.

From Wikipedia

The fruit is a round to oval single-seededberry, 3–6 cm (rarely to 8 cm) long and 3–4 cm broad, borne in a loose pendant cluster of 10–20 together. The leathery skin is reddish (rarely orange or yellow), and covered with fleshy pliable spines, hence the name, which means ‘hairs’. The fruit flesh, which is actually the aril, is translucent, whitish or very pale pink, with a sweet, mildly acidic flavor very reminiscent of grapes.[4]

The single seed is glossy brown, 1–1.3 cm, with a white basal scar.[4] Soft and containing equal portions of saturated and unsaturated fats,[7] the seeds may be cooked and eaten. The peeled fruits can be eaten raw, or cooked and eaten: first, the grape-like fleshy aril, then the nutty seed, with no waste.

Nutrition




Thanks


Discover all the seafood available around the water’s surrounding Phuket Thailand.

Rawai Seafood  is lot of fun and recommend a visit there. Plenty of restaurants and many will cook what you buy at many seafood stalls. Also many trinkets and souvenir shops. 

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Good Thai food at low prices. I eat here often. I recommend.

Off the main road Choafa east  Chalong Thailand.  If you live in choketip villa then very convenient.

Menu


She has a simple menu but always fresh and good. She also has take out. Has beer soft drinks etc.

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Location

On choketip villa road of Choafa east Chalong Thailand. Go west. The restaurant is on the left.

Map

Click on the link below the map for a larger map




https://goo.gl/maps/4ab46ALYeLv


For several years I cook breakfast on Sundays. I now cook here in Thailand for kids and sometimes friends an American breakfast.

Eggs, bacon, fried potatoes, and fruit. Missing is homemade buttermilk biscuits as  I don’t have an oven and I have added of course rice being in Asia. Also have added another Thai Knorr Cup Jok which is a porridge made with rice.

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I use real butter cooking my eggs 

Don’t use salt but fish sauce 


My favorite sauce  sweet spicy just a little 


Come to Thailand and maybe invite you to breakfast.

Ao Chalong restaurant Bar has great food and cheap prices with friendly staff. Nice atmosphere open to the outdoors. Next to Chalong Bay Harbour but just a so so view.

I have eaten here and had drinks at the bar many times and always very satisfied! Recommended!

Plenty of parking

There is a billiard table and massage room

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My meal

Sweet sour shrimp with rice  total bill with a coke 165 baht or about $4



Menu is large and above just a sample. They also have issan dishes .

Interior is colorful with aquariums

 

The bar 

Fun  place small but friendly staff. This is a popular place for skipper’s that use Chalong Bay to more their boats so can meet some very interesting people and often they will offer to take you out. There is also motorbike parking here. The bar stays open later than the Restaurant.

Natcha Beauty Salon

On the grounds of the restaurant across from the bar. I will do a separate review of Natcha Salon.

Location

Chalong Phuket Thailand address is

40/1 m9 Soi Suki Choafa East

Next to the Lighthouse and on the circle road to Chalong Pier

Map

Click on the link below the map for a larger map

Ao Chalong 59 resturant And bar
https://goo.gl/maps/MZhTQ995Vww
Contact

Phone 0896521716



By WokTravels

WokTravels

Eat, Pray, Love & Play Bali – Part 8.

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With 2 days to go before 2015 ends, our dinner at Restaurant Locavore, located along the lovely shopping cum dining stretch of Jalan Dewi Sita in the heart of Ubud, got my vote for Restaurant of the Year by the time our epic culinary journey ended.

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Befitting the heritage of the founders Chefs Eelke Plasjmeijer and Ray Adriansyahthe, the high-ceiling Locavore is decked out in Scandinavian chic – with clean lines blending with rustic traditions, pleasing lime-green and grey hues complemented with stylish local recycled wood furniture, lovely flower arrangements, and artfully decorated with Indonesian ornaments.

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We were seated at a long table adjacent to the bar and kitchen, with a good line of sight to the chefs busy in the compact kitchen.

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It’s a joy to watch the enthusiastic young chefs at work, guided by the maestro.

DSC05686As its name implies, Locavore only…

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By Love. Food. Asia.

Love. Food. Asia.

Som moo (Lao: ສົ້ມໝູ; also spelled som mou), or naem moo, OR naem, literally “sour pork” or “nem pork”, is a type of preserved pork sausage that is a traditional celebratory food from Vietnam. It is made from raw ground pork and shredded pork skin. A thin layer of star gooseberry leaves, guava leaves, or fig leaves.. are used to wrap a small lump of raw ground pork and skin.

Som Moo can be found in many asian supermarkets, sometimes in small packets, sometimes in large blocks. It´s a great snack or can be used in many other dishes like the laotian Rice Ball Salad (Nam Khao)!

It can be eaten “as is”, or cooked, though the former is more preferred.

But today we show you a homemade Som Moo Version. This version is (like all homemade things) much better than the one you´ll find in the supermarkets.

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BY Love Food Asia

Love. Food. Asia.

Just an ingredient? No!

There are so many recipes where we use garlic. But it is more than just an ingredient. Garlic can also be used as an natural antibiotic. Und humans know it for many years. Here ´l Il write about a plant that also can be used in a way you may not know.

Garlic – Where does it come from?

With a history of human use of over 7,000 years, garlic is native to central Asia and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.

It´s all about China

Garlic is grown globally, but China is by far the largest producer of garlic, with around 20 million tonnes (44 billion pounds) grown annually, accounting for over 81% of world output. India…

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By WokTravels

WokTravels

Eat, Love, Pray & Play Bali – Part 7

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I went to pay homage to award-winning Ibu Oka, an Ubud institution that draws foodies from all over the world, and to see if the hype is deserving. Ibu Oka started life as a roadside shanty selling Babi Guling (Balinese roast suckling pig), and was made famous by celebrity foodie Anthony Bourdain on his “No Reservations” TV program.

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The Ibu Oka brand has since expanded to a few locations. We dined at a newer, cavernous outlet that was more canteen-like than restaurant, with a feeding frenzy ambience brought on by the touristy lunch crowd. Service was decent considering the busy hour.

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The tasty and succulent pork, served simply on a piece of waxed paper, comes from a suckling pig stuffed with garlic, galangal, turmeric, lemongrass and chili and slow-roasted for hours, with the aroma of the herbs well-infused into the meat.

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The crackling is…

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Pad Thai with River Prawn

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It can say that Pad Thai is a popular Thai food that well known among the foreigners. This dish is special because we put big River Prawn down. Just try and you will love it.   For 1-2 Person

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Thai Fried Beef with Beans and Basil

By Love Food Asia

Love. Food. Asia.

This is a “during the week” easy and fast dish that tastes like you eat in a traditional Thai restaurant. With just a few ingredients you can create a upper class meal like this.


Time to prepare: 15 minutes

Time to cook: 15 minutes

Servings: 4


Ingredients:

  • 500 g beef steak, cut in thin slices
  • 200 g longbeans, cut in 3 cm pieces
  • 5 garlic cloves, chopped
  • 100 g (Thai) shallots, chopped
  • 2 red chilies, chopped without seeds
  • 1 bunch Thai basil, only leaves
  • 3-4 cm fresh ginger, cut in thin stripes
  • 3 tbs neutral oil
  • 1 tbs fish sauce
  • 3 tbs oystersauce
  • 2 tbs palm sugar
  • 2 pn salt
  • fresh chilies for serving

Method:

  • Heat oil in a wok on high heat
  • Fry basil leaves until crispy (leave some leaves for garnishing)
  • Remove the leaves and put them on a paper towel
  • Add garlic, shallots and chilies and stir fry…

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WokTravels

DSC05475DSC05446For our maiden dinner in Ubud, our driver recommended the under-the-radar Bale Udang. Bale means “floating pavilion” and Udang means “prawn” in Bahasa Indonesia.

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No prizes for guessing that Bale Udang is a restaurant specialising in prawns served at quaint bamboo pavilions built over a large pond, almost a lake, teeming with fishes.

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The main gazebo is a massive Cirque-du-Soleil-tent-like bamboo structure that’s amazingly built with just interlocking joints and no nails, or at least not that I can discern any.

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The sprawling pond and surrounds are artistically lighted with bamboo lanters, with the rippling reflections creating a surreal ambience. Each bale has a bamboo tube that you can beat on with a smaller bamboo stick to summon the waitstaff. You are provided with packets of food pellets to feed the kois in the pond.

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