If someone asks me to choose between living in San Francisco or in Bangkok, I suspect that I would really have a hard time deciding.
I do love a simple life in San Francisco with my hubby and my wonderful in-laws, but living in Bangkok offers me a chance to be around my family and my closed friends. Admittedly, it’s a lot harder for me and my hubby to live happily in Bangkok as a horrible traffic is the main reason. Having said that, Bangkok does have its charm as appears through culture, temples, and of course, street food.
Since “Thai street food” post is in the making, I won’t write about it just yet; you have to check back for that post later. 😛
Today, I am going to tell you places in Bangkok I do love to revisit; some of them is, in fact, a tourist destination, but trust me, it’s worth a trip. If you have one day to explore Bangkok and you happen to love fine craftsmanship and Thai history, I hope you visit at least one place from the list below.
Unfortunately, photographing is prohibited inside those places. I actually am glad about that rule because pictures won’t do them justice. You really have to visit and appreciate those places in person. Like I said, it would have been a very difficult decision to choose between San Francisco & Bangkok as I have both cities in my heart; luckily, at the moment, I don’t have to.
Anyway, to keep this post within the same theme, I created cranberry bean in sweet ginger tea recipe just for you. I cooked cranberry bean, which I found in San Francisco, in sweet ginger tea, which I adapted a recipe from Thai cookbook. This is an East + West kind of tea. In Thailand, we use mung bean instead, but cranberry bean is just as good. Fresh ginger also helps getting rid of throat & nose congestion and calming some stomach problems.
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cranberry bean in sweet ginger tea
- 8 oz. of fresh cranberry bean, shelled
- 8 cups water
- 4-6 oz. palm sugar
- 6 oz. fresh ginger, sliced (no need to peel)
- 1 cinnamon stick
- 1 oz. dried cloves
- 1 oz. dried cardamon
Combine the ginger, palm sugar and water in a saucepan, and bring to a boil. Lower the heat; add the cardamon, cinnamon, and cloves; continue to simmer for additional 20 minutes.
Strain the tea into a clean saucepan. Add fresh bean, and simmer for additional 45 minutes, or until the beans are tender.
Serve while it’s hot.
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