Thai cuisine with butterfly pea flowers
At this time it is Rhubarb season. When I saw Rhubarb juice it made me think about Butterfly Pea flowers.
Last month my mother sent me some dried Butterfly Pea flowers she picked from her garden. In Thai cuisine a beautiful colour from butterfly pea extract use for make an elegant Thai appetizer/dessert named “Chor – muang” or Stuffed flowers – in the shape of dumplings (Definitely this menu can be both appetizer or dessert), cook the spa rice or drink as tea. The funny thing is that one time I cooked the blue rice here but it seem people afraid to eat, also it can remind western people to think about the movie “Bridget Jones diary in the part she cooking with blue rope string” lol
More useful information from wikipedia that I have copied some part here below;
Clitoria ternatea common names including butterfly-pea, blue-pea and cordofan-pea, is a plant species belonging to the Fabaceae family.
In Thailand, a syrupy blue drink is made called nam dok anchan (น้ำดอกอัญชัน).
In traditional Ayurvedic medicine, it has been used for centuries as a memory enhancer, nootropic, antistress, anxiolytic, antidepressant, anticonvulsant, tranquilizing and sedative agent. – Wikipedia
I would like to demonstrate how to make “Chor – muang” soon.