This ice cream recipe has a cream based ice cream flavoured with bi-tua (pandan) leaves and young coconut pieces (I used canned young coconut, you can easily get in an Asian grocers). In the back of the photograph you can see I've also frozen them into lollipops. When you make the lollipops, it's nice to cut star shapes out of the coconut meat to add after the final blending, it makes the lollipop more interesting.Ingredients 
150 ml Bi Tua Water (aka Pandan Essence)200 ml Coconut Milk150 ml Whipping Cream150 gms Sugar1/4 Teaspoon Salt2 Egg Yolks150 Sliced Young Coconut MeatPreparation1. Bi tua water is bi tua leaves shredded and liquidised in water, bring to the boil, then chill and sieve to be left with a green liquid with a bubblegum flavour. This can be made weeks in advance, it lasts quite well in the fridge and can be frozen.2. Boil the bi tua water with the sugar until the sugar dissolves.3. Whip the egg yolks with the cream and sieve into a saucepan. Heat gently, stirring all the time until steam comes off. It is important not to boil this mixture or you will end up with scrambled eggs. You just want to cook the eggs.4. Add the coconut milk, bi tua water, salt and mix well.5. Leave in the fridge to chill, then move to the freezer to freeze.6. After 2-3 hours, remove it, blend it with a whisk to break up any ice crystals, then put it back in the freezer. You may need to repeat this if the crystals reform.7. Add the young coconut meat pieces after the final blend.Read More...
[Source: Appon's Thai Food Recipes]
This, pretty gruesome, jar is the result of a day spent beach combing. Those are tiny crabs we use in 
Finally I can time to catch up on my recipe site! Todays recipe is a selection of grilled or barbecued meats and seafood, marinaded with Thai flavours. Summer is still strong in Thailand, and there's plenty of good weather to enjoy outdoors, so a grill seems a good thing to do! For this recipe we marinade pork, beef, pork with fat, liver (also pork) and squid overnight to get some good strong flavours into them. For each of the marinades, simply blend or pound the ingredients together, mix with the meat and leave in the fridge for grilling the next day. The pork with fat should be grilled long and hard until the fat becomes crunchy!
Marinaded Pork Ingredients 
Marinaded Pork With Fat Ingredients 
Marinaded Squid 
Hibiscus tea, a cold infusion served over lots of ice, but for this photograph, I've piled the dried flowers into the tea. It looked better that way. This is common in Thailand, but I also recently saw they drink this in Egypt too!Ingredients