Mostly Asian inspired & Vegan Thai Recipes + travel notes from a klutz
Kao ka moo is a dish of Teochew Chinese origin that is now firmly Thai. The flavour profile is salty and rich, with an underlying sweetness (although this recipe isn’t as sweet as many versions you would find in central Thailand). Classed as aahaan jan diao, or a single plate dish for…
Toward the end of last year I embarked on a trip to South Korea, where I preserved my insides and sanity with soju and makgeolli for two weeks. I began my trip in the capital of Seoul, exploring supermarkets, museums, and (of course) vegan restaurants. The booze For the uninitiated, soju…
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…
