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 Clickbank Affiliate Earn Money With Surveys