Mostly Asian inspired & Vegan Thai Recipes + travel notes from a klutz
A destination long on my want list, I was unprepared for the briskness of my first evening in Seoul last Autumn after touching down on a flight from Phuket. For dinner I ventured, shivering, to Ose Gye Hyang. I sometimes go on complaint binges about the averageness of most meals…
In Thailand fried eggs are expected to be crispy and golden, a result of deep frying as the cooking method. The use of bean curd sheets in this vegan fried egg recipe makes it easy to replicate that texture. When the sheets hit the oil they crisp right up.
Kee mao is a noun (not adjective) in Thai language that translates to drunk or drunkard. Prepended with pad or pat, which means stir-fried, the full title of this dish translates to drunk stir fry or drunkard’s stir fry. Somewhere along the road “drunken noodles” becomes the accepted translation and the name stuck.
The leading narrative of the Thailand vegetarian festival places its origins in Phuket, but the event has spread across the country. Cities and regions with large Chinese-Thai communities celebrate on the grandest scales. In past years I have divided my time at the festival between Phuket and Bangkok, but in…
In Korean dubu means tofu, while jorim refers to the cooking process of braising. This easy crowd-pleasing Korean braised tofu recipe comes together in just 30 minutes.
There is little demand for the umpeenth review platform and so long gone are the days where I spend energy focussing on individual restaurant and business analyses. Every once in awhile, however, I find myself in a place that leaves enough of an impression that I am compelled to narrate…
