Thai Vegetarian Cooking

I am beginning to enjoy the heat of the wok, wok hei. Working in these extreme temperatures is an art form, and one so few do well. This is a lovely stir-fry, the beans blistered and yet retaining the essential crunch. The standard coconut milk does not dilute the fiery red curry paste, but it is bold and stunning. The lemongrass, chilli, galangal, and palm sugar undergo Maillard reactions. Finally, the kaffir lime leaves add a citrusy tone, lightening the dish. This is a lovely, easy-to-make...

Indian fried rice tends to look dark and mushy. This is because the soy brand manufacturers get the chefs to overload the recipe with...

Yam in Thai means "mix" and is generally used as a term for a salad. The term is appropriate as the salad is usually a mix of vegetables...

Every culture has a hangover dish or dishes, and this seems to be the most popular one in Thai culture. It is perfect because of the...

Taro originated in the Bay of Bengal area of South East Asia and was carried to the east with trade. The furthest it travelled was to the...

Tom yam soup is the most popular an iconic of Thai soups, served in every restaurant and every household. The origins of the soup are...

A super simple Thai soup that tantalizes the palate. This is a cookbook I use frequently. I may have cooked about 60% of all the recipes...

People travel, and along with them, they carry ingredients and cooking techniques. This dish highlights this aspect of a movement and migration of communities. The Chinese migrated to Thailand, and with them came deep frying and tofu. But arriving in Thailand, this dish is cooked with its own characteristics and flavours, adapting to the local palate. The tofu is still deep-fried, but the sauce is all regional: peanuts, sugar, and souring vinegar. I loved this dish; it is as much about the...

Sometimes the simplicity of a recipe belies its beautiful flavour. This is one of those dishes. This is a simple wok stir-fry of soft...

This is a traditional hot wok fried rice that has some religious significance. The Buddhist statues that are scattered across Thailand...

Yellow bean sauce is sold in jars as a thick paste and is a ubiquitous part of any Chinese pantry. It is made from soybeans that are left...

A laab also called as a larb or laap is a salad from the Northeastern region of Thailand and Laos. It traditionally is a meat salad and...

Following up on unusual Thai curries, here is another one from one of my favorite cookbooks. This was one of the first cookbooks I bought...

Mee sua is a traditional Chinese dish meaning "wheat threads," which describes the extra-thin wheat noodles used in the dish. Originating...

Tofu is one of the wonder foods; it is packed full of healthy nutrition and health benefits. The Chinese made tofu over 2000 years ago...

These eggs go by many names, million-year, 1000-year or 100-year eggs. The folklore behind these eggs is from about 600 years ago during...

Chefs have called Thailand the land of 1000 curries because of the wide variety in the cuisine. Most of these are familiar: Red curry,...

Tofu dishes are a delight if made well. I do love silken and soft tofu, but what it is served with is so important to me on whether I...

This curry is one of the classic curries of Thailand, some of the others being red, green, yellow, jungle, and Panang. It originated on...