#"Aroy D

[bluepoodle7]

#AroyD #AroyDQuailEggsInWater #CannedQuailEggs #CannedQuailEggsReview

I tried these Aroy-D Quail Eggs In Water and these were good.

These just taste like mini hard boiled chicken eggs without seasoning on them.

I like to put the soul food seasoning on these quail eggs.

I also like eating these with frozen breakfast foods like french toast, pillsbury breakfast strudel french toast, and waffles.

I washed these quail eggs first then boiled them in fresh tap water.

I would eat these again.

I got these at a Asian Market and the Soul Food Seasoning at Ollies.

[seelanmarket]

Aroy-D Bamboo Shoot Tips In Water (Strips) 540g

[the-oddest-inkling]

No thai green curry today. My local supermarket doesn't even have green curry paste nor chicken thighs.

I did get coconut milk from Aroy-D Brand and lemongrass though. Hope I have better luck tomorrow at the store where I work. They do have a lot of asian brands and ingredients. I even got fish sauce there.

If all fails, I have to go to the asian supermarket next week to get other ingredients like thai basil and thai eggplant etc. or order them online if possible.

[prapasara]

Gaeng Khiao Waan Gai (Thai Green Curry with Chicken)

Ingredients

1 1/2 cups (355ml) full-fat coconut milk, such as Aroy-D, divided (see notes)

10 fresh or frozen makrut lime leaves, divided

2 tablespoons (30ml) virgin coconut oil

4 ounces (1/2 cup; 115g) homemade or store-bought green curry paste

1 tablespoon plus 2 teaspoons (35g) palm sugar

3 tablespoons (45ml) fish sauce

1 pound (450g) boneless skinless chicken thighs, cut into 2-inch pieces

Kosher salt

5 Thai eggplants (about 5 1/4 ounces; 150g total), stemmed, quartered, and placed in a small bowl of water (see notes)

1 packed cup (about 1 ounce; 30g) fresh sweet basil leaves (a.k.a. Thai basil)

Cooked jasmine rice, for serving

Directions

In a small bowl, whisk together 1/2 cup (120ml) coconut milk and 1/2 cup (120ml) water; set thinned coconut milk mixture aside. Remove and discard the mid-rib from the makrut lime leaves; set 8 of the leaves aside. Stack remaining 2 makrut lime leaves, fold in half widthwise, then slice into hair-thin strips; set aside separately.

2. In a 3-quart saucepan, combine coconut oil with 1/2 cup (120ml) coconut milk and bring to a simmer over medium heat. Cook, stirring often with a rubber spatula, until thickened slightly, about 1 minute. 

3. Add curry paste, stir vigorously to combine, and use a rubber spatula to scrape sides of the saucepan to fully incorporate paste. Raise heat to medium-high and cook, stirring and scraping constantly until paste mixture begins to spit (which indicates that water content has been cooked off, and mixture has begun to fry in coconut oil), about 1 minute. Lower heat back to medium, and continue to cook while gradually adding remaining 1/2 cup (120ml) coconut milk in 2-tablespoon (30ml) increments, until paste darkens slightly and the fat begins to separate from curry paste, 5 to 6 minutes.

4. Add fish sauce and palm sugar, and stir until palm sugar is fully dissolved, about 30 seconds. Lightly season chicken on all sides with salt, add to saucepan with reserved whole makrut lime leaves, and stir to evenly coat with curry paste mixture. Add reserved thinned coconut milk mixture and bring to a simmer. Cook, stirring occasionally, until chicken is cooked through and tender and liquid has thickened slightly, about 10 minutes.

5. Add eggplants, and continue to cook, adjusting heat as needed to maintain a simmer, until eggplants are just cooked through but still have some bite to them, about 3 minutes. Remove from heat, add sweet basil, and stir until wilted and incorporated.

6. Transfer curry to a large serving bowl or divide between individual bowls, and garnish with reserved thinly-sliced makrut lime leaves. Serve with cooked jasmine rice.

[philologique]

@galauvant happy new year!! may it bring you many ready-to-eat snacks and ingredients for thai home cooking

here's a little shopping list of some things i recommend getting if you go there:

oishi green tea kyoho grape with nata de coco: the first time i saw people drink this mid-romantic scene in a thai bl it was a bit jarring, but that was only because i hadn't tried it before. it's so lovely; i could write sonnets about it.

golden mountain seasoning sauce: you can get it elsewhere but they sell a liter of it for like $5, which is very worth it if you make garlic noodles or any thai stir fries regularly

dragonfly brand black soy sauce: for pad see ew! (the one with the orange cap. if you don't anticipate using it much, honestly you could probably up the soy sauce/add chinese black soy sauce and add a very small amount of molasses?)

ABC brand sweet soy sauce: a common malay and indonesian condiment. this is way too sweet for me but i had a roommate who put it on everything and felt like i should mention that they sell it!

big bags of glutinous rice for way less than you'd pay anywhere else

BAMBOO CONE STEAMER (หวด). THIS WILL CHANGE YOUR LIFE IF YOU LIKE STICKY RICE. it's like $6 if you have a pot that it will fit in, and still under $20 if you need to buy a pot to go with it. it is impossible to mess up sticky rice using this method. there is literally zero measuring required and it gives the rice such a nice fragrance. i've been able to make mango sticky rice on a whim every time i've seen a good deal on good mangoes the last couple of years and this is why. here is a video on how to make sticky rice with it! and here is a mango sticky rice recipe i use as a template. for 1 cup uncooked sticky rice i use one 8.5oz carton of aroy d coconut milk to ½ cup sugar and 1 tsp salt, then reserve a scant ½ cup of the dissolved coconut milk mixture for the sauce. (cornstarch works as a thickener if you don't have rice flour!)

frozen khanom thien (ขนมเทียน) there's a similar lao dessert called kanom nap, and a burmese dessert called mok phet thot. it's a steamed glutinous rice dumpling wrapped in banana leaves and filled with a caramelized shredded coconut/palm sugar filling! here are a handful of videos of people making it!

butterfly pea flowers: not cheap but i think still cheaper than i've seen them elsewhere?? relatedly! there is a thai restaurant on the UES that sells chor muang (ช่อม่วง). I think it was Thep on 75th and 2nd?? They're beautiful, interesting, and a pain to make, and I've never seen them on another restaurant menu.

frozen pandan leaves: not sure where else i would get them in nyc, although pretty much any SE asian grocery store will carry them.

makrut lime leaves: sometimes sold frozen, sometimes in a little ziploc bag in the refrigerated section. *girl scout cookie sales voice* they freeze well!

frozen galangal slices

fun lays flavors

nam prik pao (นำ้พริกเผา): if you don't eat shrimp, there's one vegetarian brand that uses dried shiitake mushroom for the savory element (Chua Hah Seng vegetarian chilli paste - นำ้พริกเผาฉั่วฮะเส็ง มังสวิรัติ)

palm sugar: available elsewhere, but usually more expensive

fresh/frozen coconut milk: worth trying at least once! it's also worth getting one or two shelf-stable cartons of coconut milk if you've only had canned before, but their prices aren't great—i usually get the 6- or 12-packs of 8.5 oz cartons of aroy d on amazon

they sell a little frozen tom yum veggie set with lemongrass, galangal, and lime leaves, which is nice if you're only planning to make it once or twice

sundried bananas (กล้วยตาก): they don't always carry these. sometimes they're vacuum packed; sometimes they have them in a little plastic clamshell container

If you're cooking for a vegetarian or someone with a shellfish allergy and looking at savory items, note that there are two words that get translated as "vegetarian," which are used somewhat interchangeably but strictly speaking mean different things—'je' (เจ) and 'mangsawirat' (มังสวิรัติ). เจ/je doesn't include onions, garlic and certain other vegetables. If you see something labeled as vegetarian curry paste, you'll want to check whether they just mean no shrimp paste, or no shrimp paste/garlic/shallots!! Items labeled as มังสวิรัติ/mangsawirat will not contain meat, shellfish, fish, or fish sauce, but can contain allium.

[imanes]

so i put canned longan canned toddy palm seed slices and canned jackfruit slices (from aroy-d but also maybe another brand? don’t know if it’s important) in a bowl with 1/3rd of the syrup from the longan and one small ish box of coconut milk i didn’t have grass jelly and couldn’t be bothered with the water chestnut BUT anyway i let this sit in the fridge for a day and YUM it’s so delicious and refreshing. i’m gonna drink cold coconut milk every day for the rest of my life. and longan is delicious!! i am a notorious hater of canned fruits but i’ll make this over and over again until the end of the summer. 

[kavyaorganicfarm]

Top 8 Best Organic Coconut Milk

Title: Unlocking the Creamy Goodness: Top 8 Best Organic Coconut Milk Products

Introduction: In the realm of plant-based milk alternatives, organic coconut milk stands out for its creamy texture and rich flavor. Derived from the meat of mature coconuts, this dairy-free option has gained immense popularity among vegans, lactose-intolerant individuals, and health-conscious consumers. However, with a plethora of options flooding the market, it can be challenging to discern which organic coconut milk brands truly deliver in terms of taste, quality, and sustainability. To help you navigate through this coconut-infused sea, here's a curated list of the top eight best organic coconut milk products.

Native Forest Organic Coconut Milk: Native Forest sets a high standard with its organic coconut milk, crafted from hand-selected coconuts harvested in Thailand's lush groves. This creamy delight is renowned for its rich taste and smooth texture, making it an excellent choice for both culinary creations and beverages. What sets Native Forest apart is its commitment to sustainability, utilizing BPA-free cans and supporting organic farming practices.

Thai Kitchen Organic Coconut Milk: Thai Kitchen's Organic Coconut Milk offers a taste of authenticity straight from Thailand's coconut-rich plantations. This velvety milk is extracted from fresh organic coconuts, ensuring maximum flavor and nutritional value. Whether you're whipping up savory curries, decadent desserts, or creamy soups, Thai Kitchen's coconut milk adds a luscious touch to any dish. Plus, its convenient packaging makes it a pantry staple for culinary enthusiasts worldwide.

365 Everyday Value Organic Coconut Milk: As a trusted brand under the Whole Foods Market umbrella, 365 Everyday Value delivers quality organic products at an affordable price point. Their Organic Coconut Milk is no exception, offering creamy goodness without artificial additives or preservatives. Sourced from sustainable farms, this coconut milk is perfect for adding richness to your favorite recipes while adhering to your ethical and dietary preferences.

Aroy-D Organic Coconut Milk: Hailing from the heart of Thailand, Aroy-D Organic Coconut Milk captivates taste buds with its pure and natural essence. Made from freshly squeezed organic coconut meat, this milk boasts a velvety consistency and a hint of sweetness that elevates any dish it graces. Aroy-D prioritizes quality and freshness, ensuring that each can of coconut milk delivers an authentic taste of tropical indulgence.

Nature's Greatest Foods Organic Coconut Milk: Nature's Greatest Foods takes pride in offering organic coconut milk that embodies purity and simplicity. Sourced from sustainably grown coconuts, this milk is free from artificial flavors, preservatives, and thickeners, allowing the natural goodness of coconut to shine through. Whether you're blending it into smoothies, pouring it over cereal, or incorporating it into savory sauces, Nature's Greatest Foods Coconut Milk adds a touch of tropical delight to your meals.

Let's Do Organic Coconut Milk: Let's Do Organic stands out for its commitment to organic, non-GMO ingredients and eco-friendly practices. Their Coconut Milk is crafted from fresh organic coconuts, delivering a creamy texture and authentic taste that's perfect for both cooking and baking. With no added sugar or stabilizers, Let's Do Organic Coconut Milk offers a pure and wholesome alternative to conventional dairy products.

Edward & Sons Organic Coconut Milk: Edward & Sons takes pride in sourcing the finest organic coconuts to create their creamy coconut milk. This indulgent dairy-free option is perfect for adding richness to curries, desserts, and beverages. With a focus on sustainability and ethical sourcing, Edward & Sons ensures that each can of coconut milk meets the highest standards of quality and taste.

So Delicious Organic Coconut Milk Beverage: So Delicious has garnered a loyal following for its delectable dairy-free products, and their Organic Coconut Milk Beverage is no exception. Made from sustainably sourced organic coconuts, this beverage offers a refreshing and nutritious alternative to dairy milk. Whether enjoyed on its own, poured over cereal, or blended into smoothies, So Delicious Coconut Milk Beverage is a delightful way to indulge in the tropical goodness of coconuts.

Conclusion: Organic coconut milk stands as a versatile and flavorful dairy alternative that caters to a wide range of dietary preferences and culinary needs. From creamy curries to decadent desserts, these top eight organic coconut milk products offer unparalleled taste, quality, and sustainability. Whether you're a culinary enthusiast, health-conscious consumer, or simply seeking a delicious dairy-free option, these coconut milk brands are sure to satisfy your cravings for creamy goodness.

[lgbtally4ever]

I don’t normally advertise anything, but if you like Asian food, Asian treats, Asian products—if you haven’t tried Weee!, you’re really missing out!

(The prices are super low, free shipping, wide selection!)

Click on my link, here…

[neharoy11]

Chilli Sauce Market Research Analysis, Characterization And Quantification and top vendors like LA COSTENA, Sriracha, Franks Redhot, Cholula, ABC Extra Pedas, etc

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Major Key players profiled in the report include: LA COSTENA, Sriracha, Franks Redhot, Cholula, ABC Extra Pedas, Real Thai, Peri Peri, AROY-D, SHING KEE, Tabasco, Lao Gan Ma and More…

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Detailed TOC of Chilli Sauce Market Report 2022-2028: Chapter 1: Chilli Sauce Market Overview Chapter 2: Economic Impact on Industry Chapter 3: Market Competition by Manufacturers Chapter 4: Production, Revenue (Value) by Region Chapter 5: Supply (Production), Consumption, Export, Import by Regions Chapter 6: Production, Revenue (Value), Price Trend by Type Chapter 7: Market Analysis by Application Chapter 8: Manufacturing Cost Analysis Chapter 9: Industrial Chain, Sourcing Strategy and Downstream Buyers Chapter 10: Marketing Strategy Analysis, Distributors/Traders Chapter 11: Market Effect Factors Analysis Chapter 12: Chilli Sauce Market Forecast Continued……

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[aroy-drestauran-blog]

Aroy-D Thai Restaurant is a leading Thai Restaurant that has been bringing you the true taste of Thai Cuisine. Based in North Ringwood, VIC. we let you experience the very best of Thai hospitality & cuisine,Catering some freshly prepared foods with fresh natural ingredients.

[bluepoodle7]

#BigLots #FreshFindsSoulFoodSeasoning #SoulFoodSeasoning #SeasoningsReview

This is the Big Lot's made Fresh Finds Soul Food Seasoning and this was put on some Aroy-D Quail Eggs In Water.

The seasoning had a light garlic, black pepper, paprkia, and a light salty taste.

This soul food seasoning was well seasoned and had a light spicy tingle on my tongue but didn't taste hot.

This seasoning had a light salty taste.

I would use this to my quail eggs and homemade cheeseomelet's again if I eat it.

Got at Big Lots before they closed up the store forever.

[seelanmarket]

Aroy-D Rambutans In Syrup

[fullmetalwindbreaker]

tonight’s rice recipe:

fish sauce

rice wine

worcestershire

peychaud’s

store bought “fried rice seasoning mix” recommended by my gf (smells almost exactly like chicken ramen flavor powder)

garlic powder

fried garlic

smoked onions

mushroom juice

aroy-d coconut milk

copious amounts of red chili flake

black&white&green&pink pepper

30/70 olive and canola oil

beef tallow

[prapasara]

Kanom Jeen Nam Ya (Thai Fish Curry with Rice Noodles)

Ingredients

For the Curry:

3 cups (710ml) full-fat coconut milk, such as Aroy-D, divided (see note)

7 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core sliced into 1/4-inch-thick rounds (70g sliced lemongrass)

3 ounces (about 12 pieces; 85g) grachai, cut into 1/4-inch-thick rounds (see note)

6 small shallots (120g)

5 medium garlic cloves (25g)

One 2-inch piece fresh galangal, peeled and thinly sliced (about 2 tablespoons; 15g) (see note)

1 tablespoon (7g) makrut lime zest from 3 makrut limes (optional, see note)

15 dried Thai chiles (7g), stemmed*

10 dried spur chiles (15g), stemmed and seeded (see note)

2 tablespoons (40g) Thai shrimp paste

2 teaspoons (8g) Diamond Crystal kosher salt

Eight 4-ounce (115g) bone-in mackerel steaks (see note)

1/4 cup plus 2 tablespoons (90ml) fish sauce

For Serving:

10 1/2 ounces (300g) dried thin rice noodles (vermicelli)

Assorted raw vegetables, such as green cabbage, cucumbers, mung bean sprouts, long beans, and banana blossom, thinly sliced (mung bean sprouts left whole)

Soft-boiled eggs, for serving (optional)

Fresh sweet basil leaves (a.k.a. Thai basil), for serving (optional)

Directions

For the Curry: In a 3-quart saucepan, whisk together 2 cups (475ml) coconut milk and 4 cups (1L) water. Add lemongrass, grachai, shallots, garlic, galangal, both kinds of dried chiles, shrimp paste, salt, and mackerel. Stir to combine and bring to a boil over medium-high heat. Cook at a boil, stirring occasionally, until fish is cooked through, about 10 minutes. Using a slotted spoon, transfer fish to a plate and set aside to cool.

2. Return saucepan to medium-high heat, and continue to cook until liquid is reduced to approximately 3 cups (710ml), 10 to 15 minutes. Transfer contents of saucepan to a blender and blend on high speed until smooth, 1 to 2 minutes; wipe out saucepan and return to stovetop. Set aside blended curry.

3. Using clean hands, pick fish meat from bones and transfer to a mortar and pestle or food processor bowl; discard bones and skin. Pound or pulse until fish is the texture of cooked ground meat, about 1 minute.

4. Return fish and blended curry to saucepan along with remaining 1 cup (240ml) coconut milk, fish sauce, and 1/2 cup (120ml) water. Stir to combine and bring to a boil over over medium-high heat. Reduce to a simmer and cook, stirring occasionally, until curry thickens to a saucy consistency, about 20 minutes.

5. For Serving: Meanwhile, bring a pot of water to a boil over high heat. Add noodles and cook, stirring occasionally, until just tender, about 7 minutes (cooking time varies for vermicelli, so start checking for doneness after 3 minutes). Drain and rinse under cold water. Transfer noodles to a large serving platter or individual plates. Spoon curry over top or pass at the table along with vegetables, eggs, and sweet basil, allowing guests to garnish plates as they please. Serve.

[doulacollective]

Cupcakes You Can Enjoy While You Have Gestational Diabetes!

by Jen

In 2012 I took the gestational diabetes test and was shocked to find out my glucose levels indicated I had it. My immediate reaction was embarrassment, shame, and I took it very personally. I felt I had a pretty healthy pregnancy and ate well; I went to yoga twice a week and zumba classes. I walked everywhere. I really didn’t understand why I had it, and thought I had done something wrong. My midwife talked to me and assured me that it was all hormonal and that it would pass after the baby was born. The gestational diabetes clinic I went to in Vancouver was friendly and I remember being shocked, jealous and a little judgy about the other patients who showed up with their venti caramel mocha frappuccinos, while I drank 3 litres of water every day. Lucky for me I did not really have any cravings and was happy to just have water as long as it was cold with ice in it.

I managed my GD with exercise and diet. After eating I’d go for a walk or have dance parties with my baby belly in my living room. Exercise during pregnancy is so important but even more so if you are trying to keep your glucose levels normal. Dancing lifts your spirits too, which releases oxytocin so I highly recommend it, even if you don’t have GD... or even if you're not pregnant yet, for that matter!  My numbers stayed low enough, for the doctor to dismiss me from the clinic, but I kept the kit to keep checking my numbers. I was still obsessed with tracking my sugars after meals, and it was really important to me.

For my baby shower I really wanted to have some desserts for my guests, but it had to be low sugar so that I could indulge too. I had already done a lot of trial and error baking with several different types of flours over the past few years, and so I was getting accustomed with how to create my own recipes, in particular with coconut flour. The secret here would be to find a middle ground of yummy, and chocolatey but not too healthy tasting! These are supposed to be celebratory cupcakes, after all, not carrot sticks.

You can bring these cupcakes with you to any functions to share, and this way you won’t feel left out on treating yo’self. It’s also great to have a dessert while knowing exactly what ingredients go into them.

Here’s what you need to create your tasty treat:

1/2 cup coconut flour

1/2 cup 100% raw cacao powder

1/2 tsp sea salt

1 tsp baking soda

6 eggs

1/2 cup olive oil

1 cup unsweetened applesauce

1 jar 100% fruit spread

Directions:

Preheat oven to 375 degrees

Line muffin tin with cupcake papers

Combine first four ingredients in a small bowl

Beat eggs, olive oil and applesauce together

Mix dry ingredients with wet ingredients

Fill the cupcake holders about half full

And put in the oven

Set a timer for 10 minutes.

When the timer goes off, take the cupcakes out and scoop a small teaspoon of the fruit jam into the middle of each cupcake. Put the tray back in the oven and set your timer for another ten minutes

When they are done, you can either eat them as they are or put another dollop of jam on top of them.

Now, while these cupcakes do not have a massive heap of icing on them, and this is exactly how I served them, I later discovered coconut milk icing which is sooooooooo delicious and easy to make. This is a nice option to have for your guests if you like. To be honest, this recipe is so amazing, I make this icing for every dessert I ever make.

Put a can of coconut milk in the freezer overnight.

When you open the can, scoop the thick cream out and discard the water. My fave coconut milk to use is Aroy-D. Add half a tsp of vanilla extract and use beaters to beat it into fluffy icing. You can use confectioners icing sugar to thicken it if you want, (start with a quarter cup. Just be aware of the extra sugar content you are adding to your dessert. You can easily make powdered sugar by pulsing granulated maple sugar or coconut sugar if you prefer in the food processor until it's a fine powder, but just remember it will change the colour of your icing. Add a bit of food colouring if you’d like to make them fancy. (this is where it makes a difference if you use coconut sugar or confectioners sugar.) Only use coconut icing on cooled desserts as it melts easily.

I hope you enjoy this dessert as much as I did. I’ve even made these for my daughter when she’s requested a treat but I don’t want her to have too much sugar. If you have gestational diabetes, first, don’t be hard on yourself!! Remember you have done nothing wrong to get this diagnosis. Now take your baby belly for a power walk or crank this song up and dance your freakin face off!! This is the awesome song I grooved to while pregnant... Enjoy, and don’t forget to drink lots of water every day!

Here is the link for the song I mention, if you choose to keep it

https://www.google.ca/search?q=rug+rippin&oq=rug+rippin&aqs=chrome..69i57j0l2.2878j0j7&sourceid=chrome&ie=UTF-8

I also thought you might want to add a link to this article

https://globalnews.ca/news/4558309/canadian-pregnancy-guidelines-exercise-major-complications/

[kogaracon]

Feeling hungry? Kogaracon's got you covered! We're happy to announce that Aroy-D, The Thai Elephant will be joining us this year at Kogaracon 2019!

Aroy-D, The Thai Elephant is brought to you by Pupay & Jon, an extremely talented husband and wife team. Pupay moved to America and a few years later, taught herself to cook native Thai dishes so that she could savor a taste of home. Her husband Jon became her number one fan after trying a bite of these new creations. As he would bring her mouthwatering homemade lunches with him to the office each day, Pupay’s culinary gifts were then glimpsed by his intrigued co-workers.

After receiving numerous requests, Pupay made food for the whole office and her flavorful offerings were an instant hit. Pupay was suddenly slammed with catering opportunities and it became clear that her amazing dishes simply needed to be shared with everyone.

After over a year of research and preparation, as well as another 6 months for Jon to transform an old tool truck into the perfect food truck, Aroy-D (Thai for “very yummy”) is now Jersey City’s favorite stop for the most delicious and authentic Thai cuisine.

Every item on her menu is incredible, from the Pad Thai to the Sweet ‘n Sour Chicken to the Fried Spring Rolls with sweet plum sauce to the delectable Pumpkin Custard! For all this and much more, be sure check out the ever-acclaimed Aroy-D!