Thai Vegetarian Food: 2009

Fried Bean Curd Dressed with Oyster Sauce | Taohoo Song Krueng

Prepare:

1 cup bean curd
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
1/2 cup minced pork
1/2 cup sliced carrot
1/2 cup corn flour
1/2 cup shitake mushroom
1/4 cup asparagus (cut 1 inch)
1 tbsp. minced garlic
1 sweetbell pepper (sliced)

1 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
vegetable oil

Cooking Instructions:

1. Dissolve corn flour with 1/4 cup of water.

2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.

3. Put fried bean curd in a strainer.

4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.

5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.

6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.

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Pumpkin Young Leaves Stir-Fry | Pad Yod Fuhk Thong

Prepare:

2 cups pumpkin young leaves
2 cloves garlic (crush lightly)
2 tbsp. oyster sauce
1 tsp. soy sauce
1 tsp. fish sauce
1 tbsp. olive oil

Cooking Instructions:

1. Pick the best and young parts of pumpkin leaves, usually at the end. It's better to rip the leaves for 1 inch by hand.

2. Heat the pan and put olive oil in it. Wait until the oil is hot. Use maximum heat.

3. Then fry garlic. Add fish sauce, soy sauce and pumpkin young leaves.

4. Next, add oyster sauce. Mix well. Turn off the fire.

You should cook this food quickly. Count 1 - 2 - 3 while you stir, and then finish it.

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Vegetarian Fried Tofu with Garlic and Black Pepper | Taohoo Pad Gratium Prik Thai Dum

Ingredients
3 cloves garlic, smash gently with the side of a knife or cleaver to peel
2-3 shallots, peeled
1 tsp whole black peppercorns
2 tblsp Thai soy sauce (Dragonfly brand) or Golden Mt. Seasoning sauce
1/2 tsp sugar
4 tblsp canola oil
8 oz firm tofu, cut in half lengthwise, then cut each half into 4 triangles(8 altogether)
Garnish: Cucumber slices, coriander leaves, tomatoes

Preparation
In a mortar and pestle or electric coffee grinder (used only for spices, etc) pound or grind together garlic, shallots, and peppercorns to make a paste. Remove to a small bowl. Add soy sauce and sugar and stir. Lay the tofu on a flat dish, cover with the mixture and allow to marinate 30 minutes or overnight. Heat the oil in a skillet or wok, over medium heat, until hot, but do not allow to burn. Fry the tofu until golden brown. Turn on each side to brown evenly (including the cut edges). Drain and place on a serving dish. Garnish if desired.

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Thai Spring Roll Recipe | Por Pieer Tod

This recipe is taken from the from Vegetarian Thai Food cookbook now on sale in our cookbook section. Spring Roll

Ingredients

300 grams of spring roll sheets*
25 grams glass noodles (also known as mung bean noodles)
3/4 cup mashed, boiled hulled mungbeans
1 cup shredded cabbage
1/4 tsp white ground pepper (Rocket brand)
1 cup bean sprouts, root tips removed
1 1/2 tbsp. light soy sauce (thin soy sauce)
1 tbsp chopped garlic
1 tbsp vegetable oil for frying the garlic
2 tbsp of paste made by mixing rice flour and water and then boiling to thicken
Vegetable oil for frying the spring rolls
Preparation
Soak the noodles in water to soften them; then cut into short lengths and mix with thee mashed mung beans, cabbage, bean sprouts, pepper, and soy sauce. Fry the garlic in the 1 tbsp of oil over low heat. When it yellows, add the noodle-mungbean mixture and stir fry until dry. Then remove from the pan and allow to cool. Spread out a spring roll sheet, placing a heaping teaspoonful for filling in the middle, fold the ends over the filling to form a cylinder, and stick closed with a very small amount of flour paste. Fry the spring rolls in the hot oil over low heat until crisp and golden brown, drain and serve with spring roll sauce, sweet basil (horapa), cucumbers and lettuce.
Spring Roll Sauce Ingredients
1/4 cup vinegar
1/4 cup sugar
1 tbsp. salt
2 tsp tapioca flour
1/2 of a red spur chili, seeds removed and well pounded (fresh Thai chilies)

Preparation
Use a mortar and pestle to pound the fresh chilis.
Mix together all ingredients.
Note:
Use fresh spring roll wrappers if available, otherwise use our Spring Roll Wrappers. Simply dip each paper/wrapper individually in a plate of shallow water. Allow to soften (less than a minute) and then gently remove. Roll these up with the filling above but omit the flour paste, as it is not necessary. You may also serve with ready-made Spring Roll Sauce.

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Stir-Fried Swamp Cabbage with Salted Soya Bean | Pad Pak-boong

Ingredients

300 grams swamp cabbage (water spinach [pak boong] or any kind of vegetable)

10 cloves garlic, chopped

3-5 chilies, crushed

3 tablespoons vegetable oil

1 teaspoon salted soya bean [tao-jeaw]

2 teaspoons oyster sauce

1 teaspoon sugar

fried garlic (for garnishing)

1/4 teaspoon pepper powder

Preparations
1. Wash the swamp cabbage in clean water. Remove and drain then cut into 2" long.

2. In a big bowl, add the swamp cabbage. Then add garlic, chilies, oyster sauce, salted soya bean, sugar and water over the prepared vegetables.

3. Heat oil in wok over high heat. Wait until the oil is smoky, then pour in all ingredients in the wok. Stir quickly for 15 seconds then turn down the heat.

4. Transfer to a serving dish. Garnish on top with fried garlic and also sprinkle with pepper powder. Serve immediately with hot steamed rice.

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Vegetarian Mushroom Lemongrass Soup

Ingredients

3 cups water
1 lemongrass stalk, cut into 4" pieces and smashed
4-6 whole (double) torn lime leaves
3 slices galangal (about 1/2 teaspoon)
1/2 cube shittake flavor knorr buillon cubes
3-20 small thai chilies, to taste
2 cups mixed mushrooms (straw mushrooms, enoki mushrooms, black mushrooms, oyster mushrooms, wood ear mushrooms, etc.)
1 tomato, cut into 8 pieces lengthwise
2 tablespoons white soy sauce1 teaspoon white sugar
3 tablespoons lime juice
1-2 stems coriander

Directions Vegetarian Mushroom Lemongrass Soup

Add the water to a sauce pan. Crush the lemongrass and cilantro root in a stone mortar & pestle or with the butt of a knife, then add them to the water. Tear the lime leaves to release flavor, and throw them in too along with the galangal.
Turn on your heat to medium high, and bring to a boil. Boil your herbs for about 5 minutes or so, to release the flavors. The color of the water should be a light green when you’re finished.
Add the mushrooms, chilies and knorr cube. Boil for 2-3 more minutes, until mushrooms are soft.
Add the sliced tomato, and cook until soft, probably less than a minute.
Turn off the heat. Add your soy sauce, sugar, and at the very end the lime juice. Taste to make sure the flavor is right… It should be very sour & spicy. You may need to add more lime juice depending on how sour your limes are.
Transfer to a bowl and garnish with cilantro.

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Thai Style Spring Rolls

Prep Time: 15 minutes

Ingredients:

Spring roll wrappers
1/2 cup bean sprouts
1/3 head of green cabbage, chopped
5 green onions, chopped
1 cup thin noodles, pre-cooked (use rice, Chinese or bean thread noodles)
1/4 cup fresh herbs (use cilantro, basil or mint, your choice)
1/4 cup carrots, grated or julienned
1 tbsp lime juice
1 tbsp soy sauce
1/2 tsp fresh ginger, grated (optional)

Preparation:

Toss together all ingredients together except wrappers in large bowl. Submerge wrappers in hot water until pliable, about 15 seconds. Place about 2 tablespoons of mix on wrapper and wrap your spring rolls. Serve with dipping sauce and enjoy!

Nutrition Facts: One spring roll provides approximately: Calories: 81, Calories from Fat: 5
Total Fat: 0.6g, 1%
Cholesterol: 0mg, 0%
Sodium: 192mg, 8%
Total Carbohydrates: 16.1g, 5%
Dietary Fiber: 1.3g, 5%
Protein: 3.3g
Vitamin A 10%, Vitamin C 22%, Calcium 3%, Iron 6%, Based on a 2000 calorie diet

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Cold Tomato Basil Soup

Ingredients:

2 pounds tomatoes
1 bunch fresh basil, chopped
2 cups vegetable broth
2 cloves garlic
2 tsp olive oil
2 tbsp balsamic vinegar
salt and pepper to taste

Preparation:

Place all ingredients in a food processor or blender and process until almost smooth, or until desired consistency is reached.

Transfer to a large saucepan and simmer over low heat for 10 minutes.

Serve chilled.

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Gourmet Grapefruit Gazpacho Soup

Ingredients:

1 grapefruit, sectioned
2 oranges, sectioned
1 cup tomato, chopped
1/2 cup green bell pepper, chopped
1/4 cup cucumber, peeled and chopped
1/2 cup tomatillo, chopped
2 tbsp purple onion, chopped
2 tbsp fresh cilantro, chopped
2 cloves garlic, minced
1/2 cup tomato juice
1/4 cup vegetable broth
2 tbsp lime juice
1 tsp Tabasco sauce
salt and pepper to taste

Preparation:

Coarsely chop grapefruit and orange sections and place in a large bowl.

Add remaining ingredients and chill for at least four hours.

Serve chilled.

Makes four servings.

Nutritional information per serving:
Calories: 84
Fat: 0.6 g
Dietary Fiber: 3.9g
Vitamin A 28%, Vitamin C 151%, Calcium 6%, Iron 3%

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Thai Heavenly Pineapple Fried Rice (Vegetarian)

Prep Time: 30 minutes

Cook Time: 8 minutes

Ingredients:

SERVES 2-4
1 small can pineapple chunks, drained, OR 1 whole pineapple (see instructions below)
3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
2-3 Tbsp. peanut, coconut, canola, or other vegetable oil for stir-frying
1-3 Tbsp. vegetable stock (or chicken stock if non-vegetarian) for stir-frying
2 shallots, thinly sliced
3 cloves garlic, finely chopped or pressed
1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)
1 egg (vegans can omit)*
½ cup frozen peas
optional: 1 small carrot, grated (about 1/4 cup)
¼ cup raisins or currants
½ cup raw unsalted whole cashews
3 spring onions finely sliced
1/3 cup fresh coriander
STIR-FRY SAUCE:
2 Tbsp vegetarian fish sauce, or soy sauce (use regular fish sauce if non-vegetarian)
2 tsp. curry powder

Preparation:

Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
In a cup, stir the fish sauce/soy sauce together with the curry powder.
Place 1-2 Tbsp. oil in a wok/large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time).
Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs). Again, add a little stock when the wok/pan becomes dry.
Add the carrot (if using), peas, cashews, plus the fish/soy sauce mixed with curry powder. Stir-fry 1 minute.
Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be fairly dry.
Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!

*Note: Vegans may omit the egg without losing the flavour or nutrients of this great dish (cashews provide the main protein source).

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Real Vegetarian Pad Thai

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

8 oz. (SERVES 2) Pad Thai rice noodles (thin, flat linguini-like noodles)
2 eggs (vegans can substitute 1/2 cup soft tofu - see instructions below*)
4 cloves garlic, minced
1 shallot (OR 1/4 cup purple onion), finely chopped
3-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped
2 cups bean sprouts
2 green onions, sliced
1/3 cup fresh coriander/cilantro
1/4 cup ground (or well-chopped) peanuts (OR substitute cashews or slivered almonds)
PAD THAI SAUCE:
3/4 Tbsp. tamarind paste
1/4 cup hot water
3 Tbsp. vegetarian fish sauce (available at Vietnamese stores) OR 3 Tbsp. soy sauce (or gluten-free soys sauce)
1/2 to 2 tsp. chili sauce (to taste)
3 Tbsp. brown sugar
OTHER:
3-4 Tbsp. oil for stir-frying
2-3 Tbsp. vegetable or faux chicken stock
lime wedges for serving

Preparation:

Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.
Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tarmaind). Reserve.
Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance.
Add the bok choy plus the stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them.
Push eggs aside and add a little more oil to the middle of the wok/pan. Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn.
Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.
Remove from heat and taste-test, adding more vegetarian fish sauce or soy sauce if desired for more salt/flavor.
To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).

If using soft tofu: add it when you add the noodles. It will break up into small bits and be distributed throughout the dish, just as the egg would.

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Thai Tofu Noodle Soup with Lemongrass (Vegetarian)

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

1-2 stalks lemongrass (see complete instructions below), OR 4 Tbsp. frozen prepared lemongrass
1 package Thai rice noodles
1 thumb-size piece galangal OR ginger, thinly sliced into matchstick-like pieces
4-6 cups vegetable (or vegetarian "chicken") broth (or regular chicken broth if non-veg.) - 6 cups serves 3-4 people
1/2 package medium or soft tofu (packed in water) - drain off the water and slice tofu into cubes
1 head broccoli, chopped into florets including stems
1-2 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)
1-2 carrots, sliced
2-3 Tbsp. vegetarian fish sauce - available at Vietnamese food stores (OR substitute [wheat-free] soy sauce)
2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
1/2 can good-quality coconut milk
3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
about 1/2 cup fresh basil, roughly chopped if leaves are large (or substitute fresh coriander/cilantro)
Optional: Nam Prik Pao Chili Sauce (see link below) OR other type of chili sauce

Preparation:

For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
First, place noodles in a pot of boiling water. Cover the pot and turn off the heat. Allow the noodles to soak in the hot water while you prepare the soup.
Place broth in a soup pot along with lemongrass (include left-over stalk pieces), plus galangal (or ginger), lime leaves, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables (about 5 minutes).
Add the remaining vegetables. Stir and then allow to simmer 2 more minutes.
Reduce heat to minimum and add the coconut milk, stirring until dissolved. Finally, add the tofu, gently stirring it in so it doesn't fall apart.
Add the vegetarian fish sauce and/or soy sauce. If you prefer your soup spicy, add 1-2 tsp. chili sauce (OR simply serve it on the side for those who like it).
Do a taste test, adding more vegetarian fish sauce or soy sauce if not salty enough. If you find the soup too salty (this depends on how salty your broth was to start with), add 1 to 2 Tbsp. lime juice. If too sour for your taste, add 1 tsp. sugar.
Check rice noodles to make sure they are cooked (if still a little hard, boil briefly). Drain the noodles and portion them out into bowls. Tip: If you have extra noodles left over, leave them in the colander and rinse with cold water to prevent sticking.
Pour several ladles of soup over each bowl of noodles. Sprinkle fresh basil over each bowl. Serve with a topping of fresh basil, plus some chili sauce on the side, if desired - either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe for an extra kick of flavor and spice. ENJOY!

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