There were many kinds of fruits in my garden when I was young. One of them I like is " Ma Toom " ( 'bael' or 'bael fruit' in English). Its size is the same as a mango fruit. It's the round to pear-shaped, yellowish edible fruit of a chiefly Indian tree (Aegle marmelos), used in southern Asia as a food and as a medicine to treat dysentery. My mother and I sliced and dried them every fruit period. They were kept for a long time as dried status. And they were made for drinking as our pleasure.
In Thailand, Bael Fruit Herbal Tea is most popular in Thai resturant for drinking theraphy. Bael fruit is the best laxative of all fruits. It cleans and tones up the intestines & gives constipation relief. If you have the problems with digestive system, this drinking can heal you!!!
Ingredients
- 8-10 slices dried bael fruit
- 2 cups boiling water
- 2-3 tablespoons sugar (up to your taste)
Cooking Instructions : Bael Fruit Herbal Tea
1. Grill the dried bael fruit until you smell its aroma.
2. In the teapot with boiling water, add dried bael fruit and boil (using low heat for approximately 15 minutes). Add sugar and boil until it melted.
3. Filter the boiled bael fruit juice and allow to cool, serve over ice.
Bael Fruit Herbal Drinking
Thai Soy Sauce Noodles (Pad See Eaw)
This dish made from flat rice noodles with vegetables (such as carrot and Chinese broccoli - or as you like), and meat. These ingredients were stir-fried with dark soy sauce with egg, I love to have it for my lunch. I think this recipe is very easy to cook, it takes 10 minutes for me!!!
Ingredients
- 100 g meat (beef, chicken, pork, or seafood)
- 1 1/2 cup fresh flat rice noodles
- 1/4 cup vegetable oil
- 1-2 eggs
- 2 tablespoons garlic, chopped
- 1 cup Chinese broccoli, cut into 1 inch lenght
- 1/4 cup carrot, sliced
- 1 tablespoon dark soy sauce (See Eaw)
- 2 tablespoons light soy sauce
- 1-2 tablespoon fish sauce
- 2 tablespoons sugar
- noodles condiments; sugar, fish sauce, vinegar and dried ground pepper
Cooking Instructions
In a wok or pan, heat the oil and stir fry garlic and meat until tender.
Add the rice noodles and stir-fry to break up the noodles.
Then, add light and dark soy sauce and sugar and stir-fry.
Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more).
Next, add the Chinese broccoli and carrot. Stir-fry the mixture until thoroughly combined and Chinese broccoli and carrot were cooked.
For serving, put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper.
For me, I like mine with and vinegar and dried ground pepper.
