Mostly Asian inspired & Vegan Thai Recipes + travel notes from a klutz
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…
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 me with weeks of living in both an outdoor and indoor tropical climate. Consequently the last task I wished to…
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 vegan fish then this is a good place to start. This recipe produces a very neutrally flavoured vegan…
Tua tod samun prai, or herbal Thai fried peanuts (tua = peanut, tod = deep fried, samun prai = medicinal herbs), are an easy to make snack that pairs consummately with cold, boozy fizz. These knock the socks off your every day roasted peanuts!
Pandan, also called screwpine and bai toey in Thai, is used throughout Southeast Asia in food preparations. There are many pandanus plant species but pandanus amaryllifolius is the screwpine used in Thai cuisine as it is the only variety with such fragrant leaves. Pandan imparts a nutty and grassy element…
In Thailand cha yen always refers to sweet, milky Thai iced tea and is probably one of the country’s top drinkable exports. Thai tea is found on Thai menus around the globe, and Thai tea powder is equally not difficult to find outside of the kingdom. My recipe for vegan Thai iced tea is based on the style we know and love, but with a twist: the optional addition of CBD oil.
