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…
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 ...
Dubu jorim is a one pot Korean braised tofu recipe that comes together in no more than 30 minutes. The versatility of this dish means it is ideal served alongside a simple plate of ...
Picture insalata di pomodori, Italian tomato salad, with a Thai twist and this salad is where you'll land. The air conditioning in my apartment in Bangkok broke this year, leaving ...
Okara, a byproduct of soy milk (and hence tofu) production, is a nutritious ingredient that works well in mock fish and meat recipes. Thus if you have ever wondered how to make ...
