Edible
Foreword ‘Fleur edible’ is one of three books in Fleur series. The visual contents in this book are based on the flower culture of Thailand in culinary area. In the past, Thais always cooked flowers as common ingredients in various dishes. The local flowers are not only delicious but also contain abundant nutrition; for instance, Vitamin A, Vitamin C, Calcium and Beta-carotene. Unfortunately, the young generation rarely tastes Thai flowers dishes. The intent of this book is to engage local people in culinary aspect of flower culture. This book introduces famous edible flowers in Thailand as well as how to cook them for Thai menu. In the future, all of these designs will be initial concept for an organic restaurant in wellbeing centre named Fleur in Bangkok, Thailand.
Thai name Dok Kajorn Scientific name Telosma minor Craib Common name Cowslip Creeper
Menu Stir-fried with eggs Mild Soup with mince pork Spicy salad with shrimp Nutrition Vitamin A Vitamin C
Stir-fried with eggs Ingredients
Recipe
1 cup
Dok Kajorn
1
Egg
1 pack (40 g.)
Vermicelli
Set pan over medium heat. Add 4 tbsp. oil and garlic to fry togegher.
3 cloves
Garlic
1-2 tbsp.
Soy sauce
1-2 tsp.
Sugar
Turn the heat up just a little. Then put egg down and stir until 80% egg cooked. Follow by soy sauce, oyster sauce, sugar and fry until well combined.
1/2 tsp.
Pepper
Soak vermicelli in water until soft. Cut away the hard part of Dok Kajorn.
Add vermicelli to fry. Gradually pour water until soft. Taste and put on dish. Sprinkle with ground pepper.
Vermicelli
Egg Dok Kajorn
Mild soup with minced pork Ingredients
Recipe
1 cup
Dok Kajorn
Pounded garlic and black pepper together.
200 g.
Minced pork
Add 1 tbs. soya sauce into minced pork and mix them together.
200 g.
Chinese cabbage
4-5 cloves
Garlic
1-2 tbsp.
Fish sauce
1-2 tbsp.
Soy sauce
1
Bouillon cube
5-8
Black pepper
Bring water in pot, add bouillon cube and wait until boiling.
Dok Kajorn
Mold minced pork into pieces, put into boiling water. Tips: use a spoon to put the pieces in boiling water. When pork is cooked, then adds Dok Kajorn and Chinese cabbage. Season with fish sauce. Turn off the fire and sprinkle with the sliced spring onions and coriander.
Chinese cabbage
Minced pork
Spicy salad with shrimp Ingredients
Recipe
1 cup
Dok Kajorn
2 tbsp.
Lime juice
4 tbsp.
Fish sauce
1 tbsp.
Canola oil
2 tsp.
Sugar
1/2 tsp.
Crushed red pepper
1 pound
Cooked shrimp
1 cup
Sliced tomato
1/4 cup
Mixed chopped fresh herbs, eg. basil, cilantro and mint.
Whisk lime juice, fish sauce, oil, sugar and crushed red pepper in a large bowl. Add Dok Kajorn, shrimp, tomato, and fresh herbs; toss to coat.
Lime
Red pepper
Fish sauce
Onion
Garlic
Peppermint
Sugar
Shrimp
Thai name Dok Care Scientific name Sesbania grandiflora Common name Vegetable humming bird
Menu Batter-fried Hot and sour, fish ragout flowers in oyster sauce Nutrition Beta-carotenes Vitamin C
Batter-fried Ingredients
Recipe
1 kg.
Dok Care
2
Egg yolks
300 ml.
Water
225 g.
Flour for batter
100 g.
Flour to dust
1 tsp.
Salt
Combine egg yolks, flour, water and salt. Stir well to make a smooth batter. Stir well to make a smooth batter. Dust the vegetables with flour before dipping into the batter. Deep fry in oil until crisp and golden.
Dok Care
Yolk
Flour
Hot and sour, fish ragout Ingredients for curry paste
Recipe
6-8 cloves
Garlic
15
Red chillies
Pound all the ingredients of the curry paste together in a mortar and set aside.
1 tbsp.
Fresh turmeric
1 tbsp.
Chopped shallots
1 tbsp.
Shrimp paste
Ingredients for soup 600 g.
Dok Care
400 g.
White fish
150 g.
Pineapple
1 ltr.
Water
4 tbsp.
Curry paste (above)
7 tbsp.
Tamarind paste
10 tbsp
Fish sauce
3 tbsp
Sugar
2 tsp.
Lime juice
In a large pot, add the curry paste, tamarind paste, fish sauce and sugar. Bring to a boil. Add the pineapple and cook for 5 minutes. Check the broth and add more tamarind paste, fish sauce, sugar and lime juice as necessary. Add white fish and simmer for further 3 minutes. Turn off the heat, add the Dok Kae and mix.
Lime
Red chili
Turmeric
Lemongrass
Pineapple
Fish
Tamarind
Dok Care Curr y paste Galingale
Flowers in oyster sauce Ingredients
Recipe
750 g.
Dok Care
1 tbsp.
Oyster sauce
1 tbsp.
Fish sauce
4 cloves
Garlic
2 tbsp.
Vegetable oil
2 tsp.
Sugar
Combine oyster sauce, fish sauce and sugar in a small bowl. Heat oil in a large non-stick frying pan over medium heat. Add garlic and chilli and stir-fry 30 seconds. Increase the heat and add Dok Kae and stir-fry until wilted, about 2 minute. Add soy mixture and stir-fry until all the flowers are tender-crisp, about 1 minute. Stir and serve at once.
Oyster sauce
Dok Care
Fish sauce
Garlic