Recently my family went on a Thailand tour and brought home a lot of goodies – this included silk scarfs, trendy lace clothes, shorts, t-shirts, multi-use hand fan (which turns into a hat) , shoes, handbags and delicious snacks to nibble on. They are complete in a way you can replace them for a mini meal when you’re not in a mood to cook or a need a quick munch when travelling.
I love the variety and flavours. Their snack packed delicacies include sweet and spicy ones. The ones you must try are pork parcels (baked), nuggets, rice crackers,coated peanuts, roasted and fried sweet potatoes, fruit chips. Continue reading “Thai snack-ing”
This is great for summers.. check out the recipe
Using Organic Tea Bags
- 4 cups (960ml) water
- 4 organic black tea bags
- 3/4 cup (150g) granulated sugar
- 2 anise stars
- 1 green cardamom pod, smashed
- 2 whole cloves
- about 1 cup (240ml) half and half (some folks also use coconut milk, whole milk, sweetened condensed milk)
- Bring water to boil and add the tea bags, sugar, anise starts, cardamom pod and cloves. Stir until all the sugar disolves. Gently boil tea for about 3 minutes. Remove from heat.
- Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes. We prefer to allow the tea bags to seep for about 2 hours for maximum flavor. During this time, the thai tea can cool.
- Remove the tea bags and spoon out the anise starts, cardamom pod and cloves. If tea is still warm, we will refrigerate it so it can be chilled.
- You can make this ahead of time and have the organic Thai tea chilling in the fridge.
- Fill glasses with ice and pour in organic Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.
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