EN - Cooking

BAKING with tropical FRUITS


It is my pleasure tot reproduce within this website some recipes towards “baking with tropical Fruits”. I will divide these into ‘categories’ and each ‘categorie’ will be spit into ‘tags’. Using the ‘categories-link’ and the ‘tab-links’ you can search for the recipes and download each recipe freely.

The categories will be;

  1. cakes
  2. cupcakes and little bakes
  3. cheese-cakes
  4. cookies & biscuits
  5. pies & tarts
  6. puddings & soufflés

As introduction first this about tropical fruits in general;

Everywhere you go in Thailand, you will be met with plenty of fruit stands in almost every corner. The bright colors and shapes of these exotic fruits will attract your attention and call you to stop in your tracks and take a moment to divulge your senses in their sweet aroma and delicious flavors. Thailand is blessed with a hot tropical climate and fertile plains – which make for the perfect land and environment to grow just about any kind of fruit available to man. When you find yourself in Thailand, you must never leave your vacation without trying these 12 exotic fruits:

  1. MANGOSTEEN Mangosteen is called “Mang-Kut” in Thai and considered to be the Queen of Fruits. It is known for its “cooling” effect compared to other Thai popular fruits that have a “heating” effect on the body. The husk or rind is a leathery purple shell and once opened, 4-8 segments of seeds covered in an edible white texture are revealed.
  2. RAMBUTAN Called “NgoR” in Thai, this golf-sized, tiny red fruit is covered with “Velcro” hairs and when cracked open by squeezing it between your palms, reveals a seed covered with a white and translucent texture. You eat the fruit by chewing off the white texture off the seed, giving you a sweet and cool flavor with a mildly acidic taste. The best rambutans in Thailand come from the Surat Thani province where they were first planted in 1926.
  3. POMELO Pomelo is known as “Som-o” in Thailand and it’s a large and heavy citrus fruit that can be as large as a basketball. The rind is thick and leathery and once opened, reveals several segments that are grouped together. These can either be sweet or bitter and are best eaten fresh with salt or spicy dip.
  4. DURIAN Durian is one of the most popular tropical fruits in the world, mainly due to its sweet or foul aroma – depending on who you ask. They say that you either love or hate the fruit as it has a powerful smell and flavor. Westerners particularly are aghast at the fruit’s aroma which can be smelled from yards away. However, Thais love the fruit’s smell and taste, which has a custard, creamy, smooth texture. Durian or known as “Turian” in Thailand, is a popular aphrodisiac as it has an uncanny ability to increase the body’s temperature.
  5. ROSE APPLE Known as Chom-Poo in Thailand, Rose Apple resembles a small red apple but bell-shaped. It is similar in texture to apple but sweeter and most commonly eaten raw with salt or mixed in a spicy salad.
  6. LICHEE The Thais call this fruit “Lihjee” and it’s bright red and has the size of a golf ball, but instead of dimples on the latter, features pimples on the rind. It looks like a rambutan without the hairs or a plump and dry strawberry.
    Once opened, it reveals a white texture that covers a single seed. Lychee is only available for a few months each year but are easily canned and made into a popular fruit shake flavor.
  7. BANANA The most popular varieties of bananas in Thailand are the Gluay Hom and the Gluay Khai. They are available all year-round and are best eaten ripe. Fried banana and dried banana chips are popular afternoon snacks, and banana leaves are popular to use when wrapping fish or chicken for grilling.
  8. COCONUT One of the most nutritious fruits in Thailand, coconuts are available all year round and are known well for their refreshing water. The meat can be mixed with coconut water or eaten separately. Coconut milk is made when the meat is grated and mixed with water. Coconut oil is also popular for frying food, for cosmetics, medicine, and even bio-fuel. A lot of dishes are also made with coconut milk, which is a staple in many Southern Thai foods.
  9. GUAVA Guava or “Falang” in Thai is best eaten unripened. Guavas are seldom found in Thailand and make them a rare commodity. They are best eaten raw with salt and provides a refreshing and filling snack.
  10. MANGO Mango is a staple in many Southeast Asian countries and is exceptionally sweet-flavored in Thailand. When unripened, they have a sour flavor that’s best eaten with salt or spices.
  11. DRAGON FRUIT This interesting- looking fruit known as “Gao Mung Gorn” in Thailand is called Dragonfruit because its rind resembles that of a dragon’s exteriors. It grows off the long arms of a cactus plant and when opened, reveals a fuschia colored texture packed with black seeds. The fruit looks and tastes like a mild or sugar-free strawberry.
  12. JACK FRUIT Known as “Khanoon” in Thailand, jackfruit is available from January to May every year. It’s the size of a large watermelon and can weigh around 80 pounds. The fruit contains dozens of large seeds with a yellow sheath and the taste is similar to that of a pineapple but less juicy. In fact, the flavor of the popular chewing gum called Juicy Fruit is said to mimic the flavor of this fruit.There are many other fruits you can find in Thailand including pineapple, watermelon, papaya, pomegranate, passion fruit, and so much more. And they make for the perfect afternoon snacks amidst the hot and tropical climate. Get yourself some coconut juice and mango, head over to the beach, and have the perfect tropical paradise afternoon snack. Fruits are not only refreshing but healthy too!


EN - Cooking

Fall Seed Clusters



Sometimes during  year it is easy to feel yourselves like a hungry bear before hibernation. As the weather gets colder, we look for those comfort foods that help us feel comfy and cosy. If you need a healthy option to reach for, these seedy, crunchy clusters are quick and delicious.

They are an autumn-favourite of our cook. Teui has been with the company since the beginning and. In her spare time, she loves to explore new recipes and play around in the kitchen, often finding herself hosting and cooking up delicious meals for her friends and family. So when we asked her to share a recipe, she couldn’t be more excited to send us this one.

“You can eat it as a cluster or break it up to use in salads or your morning yoghourt or oatmeal. I just love it!”


  1. 1¼ cups of Old Fashioned Oats (note: not quick oats)
  2. 1 cup (or more if you like) of Pumpkin Seeds
  3. ¼ cup of White Sesame Seeds
  4. ½ cup of raw Sunflower Seeds
  5. ¼ cup of Flax Seeds
  6. ¼ cup of Hemp Seeds
  7. ½ cup of lightly packed Brown Sugar (can substitute with coconut sugar, maple syrup or 1/4 cup of agave
  8. 1 tsp of Kosher Salt or 1/2 tsp of Himalayan Sea Salt
  9. ½ tsp – 1 tsp of Star Anise Seeds
  10. ⅓ cup of Honey
  11. ¼ cup of Avocado or Grape-seed Oil
  12. 2 Large Egg Whites


  1. Combine all ingredients in a large bowl.
  2. When it is well mixed, spread evenly onto a baking sheet lined with foil or parchment. Ensure the mixture sits about 1/4″ thick.
  3. Bake for 35 minutes at 300º F. = + 150ºC.
  4. Then use a wide spatula to flip in large sections. 
  5. Flatten back down into a single layer and continue baking for 10 more minutes.
  6. Let it cool completely on a wire rack and break into clusters. 
  7. Store in a sealed container at room temperature.

We promise they are taste-tested and approved. 

Taste tested and loved by the marketing team!

We have lots of hungry bears at our office, so please share your favourite fall recipes in the comments below!

EN - Cooking

EN – Chicken Pot Pie

From: Meal Planning Magic – Recipe type: Dinner – Prep time: 30 mins – Total time: 30 mins Serves: 16 

A healthier, homemade version of the classic comfort food, chicken pot pie. This recipe includes instructions for making and baking right away or making ahead and freezing and baking later. NOTE: This recipe makes 2 whole pies. Make one to enjoy now and freeze another for later!


  1. 1 cup chopped onion
  2. 1 cup chopped celery
  3. 1 cup chopped carrot
  4. 1⁄3 cup butter or margarine
  5. 1⁄2 cup all-purpose flour, sifted
  6. 2 cups chicken broth
  7. 1 cup half and half or evaporated milk
  8. 2 cups chicken, cooked, chopped
  9. 1 cup frozen peas, thawed 
  10. 1 tsp. salt
  11. 1⁄2 tsp. pepper
  12. 4 unbaked pie crusts (homemade or store-bought) 



  1. Sauté the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly.
  2. Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!


  1. At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
  2. Or you may also assemble the whole pie and freeze whole.
  3. To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
  4. Cover with foil, label and freeze. See below for preparation instructions


  1. Preheat oven to 190º C.
  2. Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!) 
  3. Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before  serving.


  1. Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.
  2. To do so, preheat oven to 190º C.
  3. Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies–if you’re just making one pie it will just serve 8).

Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer! 

1 - chickpotpie-carrots-300x215

Chopped carrots ready to go.

2 - chickpotpie-celery-300x182

Chopped fresh celery ready to go!

3 - chickpotpie-chicken-300x253

Chopped fresh cooked chicken ready to go. 

4 - chickpotpie-simmer-300x240

Saute all the vegetables together until tender. 

5 - chickpotpie-filling-300x229

Simmer all the ingredients with the evaporated milk. 

6 - chickpotpie-filling2-300x291

Everything all mixed together after the filling had thickened a bit. 

7 - chickpotpie-piesfilled-topped-169x300

Pies topped and ready to be frozen.

8 - chickpotpie-lidded-300x252

Pies lidded, labeled and ready to be frozen until freezer meal exchange group! 

EN - Cooking

Pressure Cooker Beef Stew

Here in the North-Eastern part of Thailand, some periods of the year, temperatures can drop during the late afternoon, evening, night and early morning significant. Those periods are really chilly. During those days we serve sometimes here to our guests a beef stew, that was made for us sometimes when we were just infants; my mum used to put it in the blender for us. To this day it reminds me of home. The pressure cooker makes the meat fall-apart tender and cooks it in just 20 minutes.


  1. 1 tablespoon olive oil
  2. small onion, diced
  3. 1 kg beef stewing meat, cubed
  4. 225ml beef stock
  5. 225ml water
  6. 5 carrots, peeled and diced
  7. 1 dessertspoon salt, or to taste
  8. 8 medium baking potatoes, peeled and diced
  9. 1 dessertspoon cornflour

Preparation method

  1. Heat the oil in the bottom of the pressure cooker over medium high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside
  2. Stir in the stock, water, carrots and salt, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure
  3. Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to the boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew
  4. When the 20 minutes are up, release the pressure from the cooker according to the manufacturer’s instructions – mine needs to sit under cold running water for 5 minutes until the lid can be released
  5. Remove the lid, and place the pot over medium heat. Bring to the boil. Stir the cornflour into a small amount of cold water until dissolved. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them
EN - Cooking

Teriyaki Chicken

Today a Japanese delicacy:

Teriyaki Chicken


  • 3/4 pounds chicken breasts or thighs
  • 2 tbsp sake (rice wine)
  • 4 tbsp soy sauce
  • 4 tbsp mirin (sweet rice wine)
  • 2 tbsp sugar
  • *grated ginger


  1. Poke chicken using a fork.
  2. Mix other ingredients in a bowl.
  3. Marinate the chicken in the mixture for 15 minutes in the refrigerator.
  4. Heat some vegetable oil in a frying pan.
  5. First, fry the skin side of the chicken on medium heat until the skin is browned.
  6. Turn the chicken over to fry the other side on low heat.
  7. Pour the sauce used to marinate chicken in the pan.
  8. Cover the pan and steam cook the chicken on low heat until done.
  9. Remove the lid and simmer until the sauce becomes thick.
  10. Stop the heat.
  11. Slice the chicken and serve on a plate.
  12. Pour thickened sauce over the teriyaki chicken.
  13. Garnish with grated ginger if you would like.