Good Food - Recipes from Thailand

Kin Jay (Vegetarian Food) Updated : Vegetarian Thai Tempura Vegetarian Thai Tempura, it is full of vegetables and fresh Thai herbs, which also makes it a healthy treat. Cook up this tempura recipe as an appetizer, brunch or side dish, or as the main event just pair with a Thai salad on the side, and you have a complete meal! Great for a party, and this Thai Foods are easy and quick to make. Ingredients: - 1/2 block of medium, firm, or extra firm tofu, OR 1/2 package wheat gluten "chicken" strips - 1+1/2 cups bean sprouts - 3 spring onions (scallions), sliced - 1 red bell pepper, de-seeded and chopped into small pieces - 1 red or green chilli, minced (omit if you want your tempura mild) - 1 medium or large tomato, chopped into small pieces - approx. 1 cup vegetable oil (such as canola) for frying Tempura Batter: - 1/2 cup regular flour (for a healthier batter, you can use spelt or whole wheat) - 1/2 cup cornstarch - 1/2 cup tapioca or rice flour (Note: if you don't have these flours, simply use equal parts cornstarch and regular flour) - 2 Tbsp. baking powder - 1 cup cool or cold water - 1 tsp. sugar - 2 eggs, beaten - 1 Tbsp. Vegetarian Fish Sauce (available at Vietnamese food stores), OR substitute 1/4 tsp. salt (or more to taste) To serve: - handful of fresh coriander (cilantro) - 1 bottle Thai Sweet Chili Sauce for dipping (available at most grocery stores, and all Asian/Chinese food stores) Preparation 1. First, prepare the tofu or wheat gluten. Cut the tofu into very small cubes. If using wheat gluten, cut the strips into small pieces. You should have about 1 cup of either protein source. Another Option: you can also omit the tofu/wheat gluten, and simply make this tempura with more of the vegetables listed. 2.Prepare the vegetables. 3.Now prepare the tempura batter. Stir the flours, baking powder, and sugar together. Then add the water, eggs, and fish sauce. Stir until smooth. (If necessary, use a whisk to smooth out larger lumps - don't worry if there are a few small lumps.) 4.Heat oil in a wok or frying pan over medium-high heat. Oil is ready to use when bubbles begin to rise from the bottom of the pan, or it begins to move across the bottom of your pan. To make sure oil is hot enough, dip your spoon in the batter and drop a little into the oil. If the batter sizzles and cooks, the oil is ready. 5.Once the oil is hot enough, you can turn the heat down to medium (or around #6 on the dial). Don't overheat the oil, or it will splatter. 6.Now ladle some of the tempura batter into the oil. You can make your tempura "pancakes" as large or small as you like, depending on how much batter you use at one time. 7.Immediately, while your first tempura pancake cooks, drop a few cubes of tofu or pieces of wheat gluten into it. Also sprinkle on some of the vegetables - bean sprouts, red pepper, green onion, plus chili (if using) and tomato. Try to spread these ingredients out over the surface of the pancake. 8.Allow to fry 30 seconds or so. When the pancake begins to look crusty around the outside, it's time to flip it. Using a spatula (or "egg flipper"), carefully turn the tempura pancake over in the oil to cook the other side. Do this gently so the oil doesn't splatter. (The ingredients you just added will stay in the pancake.) 9.The tempura pancake is done when both sides are light golden brown. Remove the pancake from the oil and leave to drain on an absorbant kitchen towel or paper towel. 10.Repeat until all the batter and other ingredients are used up. 11.Place the tempura pancakes on a plate (on a bed of lettuce, if you want to make this dish look extra special). Sprinkle fresh coriander over, and serve while hot with Thai Sweet Chili Sauce, or regular chilli sauce. Enjoy!! Author : Li Fang Wei Vegetarian Foods Festival in Phuket Vegetarian foods is widely available in Thailand. The widest choice, however, is available at the Vegetarian Festival in Phuket Town. Every year in October the Phuket Vegetarian Festival is being held in Phuket City for ten days. The Festival is a Religious Festival of Chinese origin. Hence it is being held in Phuket City, where many people of Chinese origin traditionally live. Author : Li Fang Wei Phuket Vegetarian Festival 2007 (Kin Jay) One of the famous year event of Phuket Island [South of Thailand], is the Phuket Vegetarian Festival (or jia chai in local Hokkien Chinese dialect) during the period of October, 11 to 19, 2007. The ceremonial is during the ninth lunar month of the Chinese calendar. Parade times to be announced, 12 - 18 October 2007 October 12, 2007 : Sapam Shrine October 13, 2007 : Samkong Shrine October 14, 2007 : Ban Tha Rve Shrine October 15, 2007 : Bang Neow Shrine, Cherng Thalay Shrine October 16, 2007 : Jui Tui Shrine October 17, 2007 : Kathu Shrine, Yokkekeng Shrine October 18, 2007 : Sui Boon Tong Shrine During the 10-day event, participants stick to a strict vegetarian diet which is believed to spiritually cleanse the soul of devotees. Phuket’s annual Vegetarian Festival dates back to 1825 when a touring opera company were struck down with illnesses and only cured of their maladies by a vegetarian diet. The festival has taken place every year ever since beginning on the first evening of the ninth lunar month and continuing until the ninth evening. The vegetarian festival marks the start of a period of purification. Those involved come prepared after six days of abstention from meat, alcohol and sex. The stranger ceremonies date back to the mid-19th century when a traveling Chinese opera company fell gravely ill. Fearing that they had let down their Gods, the actors performed self-mutilator rites in an effort to cure themselves. It is also celebrated by devout Chinese all over the world, although the Phuket island's five temples are the most famous venues for the strange tradition. Author : Travelkam Pumpkin Custard - Fak Thong SangKa Ya Pumpkin Custard(Fak Thong Sang-Ka-Ya) is famous vegetarian dessert in Thailand. This menu is vegetarian foods, non-fat and easy to cooking. You can use Kin-Jay festival. Ingredients - 1 small pumpkin - 5 duck eggs - 1 cup coconut cream - 1/2 sugar Directions; 1. Beat the eggs wih coconut cream and sugar until the mixture is frothy. 2. Cut the top of the pumpkin in square shape to make cover, look like a bowl with a cover. 3. Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes. 4. Leave to cool or keep in refrigerator to make the custard firm. Author : Li Fang Wei Marinated Cherry Tomato Salad Marinated Cherry Tomato Salad is very delicious way to use an overabundance of cherry tomatoes. This menu is vegetarian recipes and it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan. Ingredients; - 4 cups halved cherry tomatoes - 1/4 cup vegetable oil - 3 tablespoons cider vinegar - 1 teaspoon dried parsley - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1 1/2 teaspoons white sugar Directions; 1. In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar. 2. Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving. Author : Travelkam Data Feed Content for Web Pages Amazon RSS

One more Feed

Vegetarian Food for Thought: Inspiring a Joyful, Sustainable, Compassionate Diet Updated : Wed, 30 Apr 2008 23:52:27 -0500 The Safety of Supplements Though I lament the fact that so many people look for easy solutions to their health problems and think that the answer lies in a pharmaceuticals, I also worry that people look to vitamin and mineral supplements as a shortcut to health. Though supplements may be essential when there is a true deficiency or need, they can be unnecessary at best or detrimental at worst when we use them as a substitute for a healthful diet. Join me as I talk about the safety - or lack thereof - of antioxidant supplements, (namely beta carotene, vitamin A, vitamin E, vitamin C, selenium, and zinc); about whether or not we need to supplement such things as iron, folic acid, calcium, vitamin D, and DHA; and about the best multivitamin to take, assuming, of course, that it is necessary to take a multivitamin. Author : podcast@compassionatecooks.com (Colleen from Compassionate Cooks) Publ.Date : Wed, 30 Apr 2008 22:21:27 -0500 The Happy Prince by Oscar Wilde Best known for his novels, such as The Picture of Dorian Gray; his plays, such as "The Importance of Being Earnest," "An Ideal Husband," and "Salome"; his poetry, such as "The Ballad of Reading Gaol"; and his 50,000-word letter, called "De Profundis," Oscar Wilde is not widely acclaimed for his children's stories. Sweet, didactic, and full of imagery, his children's stories were compiled in The Happy Prince and Other Tales and published in 1888. He created them as bedtime stories for his two sons, and though they do not reflect the wit and acumen of the brilliant writer, they do reflect his desire to teach the value of having a selfless heart. "The Happy Prince" is a lovely little story about selfless prince and a selfless bird: a little swallow who sacrifices himself to save others. Author : podcast@compassionatecooks.com (Colleen from Compassionate Cooks) Publ.Date : Fri, 18 Apr 2008 08:54:16 -0500 Five Favorite Foods: Carrots, Dates, Walnuts, Oats, Brussels Sprouts My main criteria for my "favorite foods" are things that I consume practically every day and love to prepare, and though my list may seem pedestrian, one thing I've discovered in the many years I’ve been doing this work is that even the most basic foods are still foreign to people. So, today I talk - at length! - about these five favorites. Author : podcast@compassionatecooks.com (Colleen from Compassionate Cooks) Publ.Date : Sat, 05 Apr 2008 11:42:58 -0500 "Pig": A Short Story by Roald Dahl Though he’s most well-known for his children's stories (James and the Giant Peach, Matilda, and Charlie and the Chocolate Factory), Roald Dahl was also a prolific writer of short stories for adults, many of which are a bit on the macabre side. Today's story, "Pig" is one of these darker stories but written in such a casual voice that the reader is caught quite off-guard. A story of trust and betrayal, "Pig" is a story you won't soon forget. Author : podcast@compassionatecooks.com (Colleen from Compassionate Cooks) Publ.Date : Tue, 25 Mar 2008 16:09:50 -0500 Are You Serious? Vegetarians learn pretty quickly that when they "come out" - when they declare their vegetarianism publicly - they become the recipient of some statements or questions that are, let’s say, not very well thought out, such as "If everyone went vegetarian, the world would be overrun with farm animals!" or "Don't you care about plants? They have feelings, too!" or "So you're vegetarian? Do you eat fish?" In the spirit of effective advocacy and good communication, I offer some strategies for responding and some coping skills for staying sane when confronted with the same jokes and retorts again and again again ... and again. Sometimes it's helpful to clarify things by first asking: "Are you serious?" Author : podcast@compassionatecooks.com (Colleen from Compassionate Cooks) Publ.Date : Sun, 16 Mar 2008 23:05:32 -0500 RSS Feed Reader Website Traffic Promotion

More recipes

The Adventures of an Italian Vegetarian Updated : Minestrone alla genovese Minestrone comes from the Latin word "minestrare" which means "to serve or dish up." Italy is divided into 20 regions, and each region is divided into provinces, and each province is divided into villages or towns. There are many different variations of minestrone soup throughout Italy; recipes used can vary from region to region, province to province, and then from one village to another. Every region tends to customize the dish based on their on regional and seasonal ingredients. The recipe (minestrone alla genovese) that I used is closest to the traditions of Genoa province of Liguria because of the addition of pesto. Pesto ("to crush") originates from this region and specifically from Genoa. Pesto alla genovese consists of basil, salt, pine nuts, garlic, extra virgin olive oil, and either Pecorino Romano or Parmigiano Reggiano cheese. In Italy, it is said that Genoa's minestrone was made for the city's mariners. When the mariners returned from long voyages, this soup was prepared as a taste of the countryside. This soup is still extremely popular throughout Italy (and even in America) for many reasons. It is very simple to make, it is hearty and delicious, and it is very inexpensive. It is especially great for vegetarians because it provides a complete, healthy meal with both vegetables and protein. In short, you will feel great after eating this meal! Author : Dani Baked Pasta with Fontina and Parmesan Bread Crumbs Fontina cheese is the star of this meal. Fontina is an Italian cow's milk cheese that has been made in Val d'Aosta (Aosta Valley) since the 12th century. Italian Fontina can be identified by a Consorzio ("Consorzio Produttori Fontina") stamp of production. This cheese has a creamy, almost buttery texture. It melts easily and smoothly, which makes it perfect for this recipe. Servings: 4-6 Ingredients: 5 ½ tbsp unsalted butter 1 cup heavy cream 8 oz. Italian Fontina cheese (about 2 cups) Salt 1 lb. pasta (shells or elbows would work) 1 pinch of nutmeg (I didn't have any nutmeg, so I left this out) ⅓ cup plain breadcrumbs (I used panko breadcrumbs) ¼ freshly grated Parmigiano-Reggiano cheese Directions: Bring water to a boil in a large pot. Preheat the oven to 400°F. Use ½ tbsp of butter to grease a 13 x 9" baking dish and set aside. Dice 4 tbsp of butter and place in a large bowl. Pour the cream into a small saucepan and heat. Cover, remove from heat, and keep the cream warm. Shred the fontina (about 2 cups). Set aside. When the water comes to a boil, add salt to taste and the pasta. Cook until they are 1-2 mins shy of al dente (about 6-7 mins) and drain. Stir the shells into the bowl with the butter. Toss well to coat. Stir in the warm cream and fontina. Stir until the cheese starts to melt. Season with salt to taste. Add nutmeg (if using). Pour the mixture into the baking dish. Combine the bread crumbs and parmesan and sprinkle over pasta. Dice the remaining tbsp of butter and dot the crumb topping with small pieces of butter. Bake until the sauce is bubbling, and the top turns golden brown, about 20 mins. Author : Dani Polenta with Garlicky Greens Polenta is the Italian word for cornmeal, but it is also the name for a dish made by cooking cornmeal in a liquid. Polenta is cooked primarily in Northern Italy, especially during the winter. Traditionally, polenta is cooked in a heavy copper pot called a pailo, and can take over an hour to cook. Many older Italians have "old-wives tales" about cooking polenta. Some say that if you do not stir the polenta in one direction you will never marry. Whatever the case may be, polenta is delicious. After cooking, it has the texture of mashed potatoes. Tonight I decided to make a recipe from Jack Bishop's Italian Vegetarian Cookbook: Polenta with Garlicky Greens. This meal is very hearty. I can definitely understand why many northern Italians would serve this in the winter. And although my husband still doesn't like the taste of greens, he loved the polenta. Servings: 4 to 6 Ingredients: 2 cups cornmeal Salt and pepper 1 ½ lb. chard 1 ½ lb. spinach ¼ cup extra virgin olive oil 2 medium onions, thinly sliced 6 garlic cloves, slivered 2 tbsp unsalted butter Optional: When stirring in the butter, I'm sure you can add any cheese you like to give it some more flavor. I added in about a palmful of Pecorino-Romano cheese. Directions: To prepare Polenta: Pour 8 cups of water into a saucepan and bring to boil. Add 2 tsp of salt and lower the heat to medium. Whisk in the cornmeal in a slow, steady stream. This should take almost 1 min. Make sure to whisk the cornmeal continuously to prevent lumps from forming. Continue whisking as the cornmeal comes back to a boil. Simmer, whisking contantly, until the polenta starts to thicken, 1 to 2 mins. Reduce the heat until the polenta is at the bearest simmer. Cover the pot and cook very slowly, stirring with a wooden spoon every 10 mins or so, until the cornmeal loses its raw flavor, 35-40 mins. To prepare the Greens: While the polenta is cooking, remove and discard the stems from the chard and spinach. Tear leaves into small pieces. Wash the leaves in a large bowl of cold water to get rid of any dirt. Shake the leaves to remove excess water, but do not dry them. Set aside. Heat the oil in a large saucepan. Add the onions and saute over medium heat until translucent, 5 mins. Stir in the garlic and cook until golden, about 2 mins. Add the greens to the pain. Stir to coat the leaves with oil. Season with salt and pepper to taste. Cover and cook, stirring 2 or 3 times, until the greens are tender, 5-7 mins. Remove the cover and simmer until some of the liquid evaportates, 2-3 mins. The greens should be moist, but not swimming in liquid. When the polenta has finished cooking, stir in the butter and add more salt if needed. Recipe adapted from Jack Bishop's Italian Vegetarian Cookbook. Author : Dani Marinara Sauce Marinara sauce is my absolute favorite sauce for pasta. It is so simple, and so delicious. Use the best tomatoes you can find. I use San Marzano tomatoes, imported from Italy. Marinara sauce only needs to cook for about 20 minutes, yet, in its short cooking time, it develops such a delicious, thick flavor. I highly recommend doubling the recipe and saving it in the fridge or freezer. Servings: Makes about 1 quart, enough to dress 6 servings of pasta Ingredients: ¼ cup extra virgin olive oil 8 garlic cloves, peeled 3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35 ounce can Italian plum tomatoes (preferably San Marzano), seeded and lightly crushed, with their liquid Salt Crushed red pepper 10 fresh basil leaves, torn into small pieces Directions: Make this sauce with fresh tomatoes only when the juiciest, most flavorful ripe tomatoes are available. (Increase the amount of olive oil a little if you make the sauce with fresh tomatoes.) Otherwise, canned plum tomatoes make a delicious marinara sauce. Heat the oil in a 2 to 3-quart non-reactive saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil and cook until lightly browned, about 2 minutes. Carefully slide the tomatoes and their liquid into the oil. Bring to a boil and season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce and season with salt and red pepper if necessary. Recipe courtesy of Lidia Matticchio Bastianich Author : Dani Lemon Risotto Risotto is a traditional Italian dish made with short-grain rice. Vialone Nano, Carnaroli, Originario and Arborio are the varieties of short-grain rice used most in Italy. The easiest one to find in the US is Arborio. There are hundreds of types of Risotto, varying from the flavoring ingredient used, but in all the recipes you will need four basic components: soffritto (sautéed vegetables), broth, flavoring ingredients, and Italian rice. "Risotto is truly more than the sum of its parts. Something magical happens when rice is sautéed in oil and broth is gradually stirred in. The rice softens but does not become mushy; the sauce thickens and becomes creamy." -Jack Bishop, The Complete Italian Vegetarian Cookbook Lemon Risotto - Serves 4 6 cups vegetable stock (or 1 vegetable bouillon cube dissolved in 6 cups of boiling water) 1 tbsp extra-virgin olive oil 3 tbsp unsalted butter 1 medium onion, minced 1½ cups Arborio rice ½ dry white wine 1 tsp grated zest and 2 tbsp juice from 1 large lemon 6 large fresh sage leaves, minced (I used basil) 2 tbsp fresh parsley leaves, minced ¼ freshly grated Parmigiano-Reggiano cheese Salt and freshly ground pepper 2 tbsp heavy cream (optional, but so yummy) 1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat. 2. Heat the oil and 2 tbsp of the butter in a heavy-bottomed medium pot. Add the onion and sauté over medium heat until translucent, about 5 mins. Using a wooden spoon, stir in the rice and cook for 1 min. Add the wine and cook just until the alcohol aroma fades, 1-2 mins. 3. Add ½ cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding in ½-cup increments, stirring. After about 15 mins, stir in the lemon zest and sage. 4. Continue adding stock in ½-cup increments, stirring, until the rice is creamy and soft but still a bit al dente, about 10 mins more (Add hot water if you run of out stock). Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1-2 mins more. 5. Remove the pot from the heat and vigorously stir in the remaining 1 tbsp butter and the Parmigiano-Reggiano cheese. Add salt and pepper to taste. Stir in the heavy cream. Recipe courtesy of Jack Bishop The Complete Italian Vegetarian Cookbook. Author : Dani RSS2Blog Display RSS Feeds on Your Website

Good Food