What’s Up | Thai Vegetarian Cuisine 🇹🇭
Before even I became a vegetarian 3 years ago, I’m already a fan of Thai food. Give me Pineapple Fried Rice, Tom Yum, Thai Spring Rolls and Mango Sticky Rice, I can eat them Everyday, 3 times a day and I will not complain.
Whenever I visit Thailand I always make sure to have a taste of these delicious meals authentically cooked by Thais! I see heaven on earth while eating these foods; who knows, Thai cuisine might be the food in heaven! My taste pallet loves the extreme sourness, saltiness, bitterness, spiciness and sweetness of each cuisines.
No doub that Thai cuisine is well known in the international culinary scene like Japanese, Chinese and Korean cookeries.
I’m glad that most of the food now a days can be vegetarian or even vegan.
During my short travel to Phuket, I joined Phuket Thai Cooking Academy. I did not expect that I will learn so much from this class and enjoy food that I personally cooked.
Before the cooking class, our group went to a small wet market in Kathu, Phuket; there our guide / Chef gave us insights about vegetables and other goods that can only be seen in Thailand. Some vegetables even have Thai versions which are very unique and cute at the same time.
So without further ado Ladies and Gents! Below are some of the dishes that I cooked and prepared during the class.
1 T Raisins
1/2 Block of Tofu, cut into medium cubes
1/2 C Pineapple, cut into medium cubes
1 Onion, white and cut into medium cubes
1/4 C Tomato, sliced
1 T Cashew nuts, fried1 T Curry powder
2 Cloves Garlic, peeled and chopped
Salt as needed
1 T Soy sauce
1/2 T Sugar
1 Stalk Coriander leaf
1 C Cooked rice
1 Stalk Spring onion, sliced into 1/2” lengths fine slide
Add cooking oil in a wok on medium low heat, add curry powder, garlic, and onion. stirring constantly.
Add tofu to stir-fry until nearly cooked.
Add cooked rice, continue stirring the rice, then add sausage, raisins, pineapple, cashew nuts & tomato, mix thoroughly and add salt, soy sauce and sugar.
Stir to combine on high heat.
Transfer to serving dish and sprinkle with coriander leave and spring onion.
1/2 Block of Tofu, cut into medium cubes
5 Slices Galangal ginger
1 Stalk of Lemongrass, cut and crushed
2-3 Kaffir leaves, torn
1 Stalk Coriander root crushed
3-5 Mushrooms, cut
1 Tomato cut into cubes
2 Stalk Coriander leaves
1 Stalk Spring onion
1 Stalk coriander leaves
1-3 Bird eye chili peppers crushed
1 Tbs. Soya sauce
1 Lime Lime juice
1 Tbs. Tamarind paste
1 Tbs. Thai chili paste
3-4 Tbs. Coconut milk
In a pot, put all herbs, chili, lemongrass, kaffir leaves, galangal, mushrooms and continue to boil. Let boil for 3-5 minutes.
Add tofu, onion, tomato‚ cook until tofu turn brownish‚ add saw coriander, coriander leaves and spring onion. Turn off the heat‚ then add, then add coconut milk + Thai chili paste and seasoning with soya sauce, sugar, tamarind paste and lime juice.
1/2 Block of tofu, cut into medium cubes
2 T Khao soy curry paste
2 T Vegetable Cooking oil
3/4 C Coconut cream 1/2 C Coconut milk
1 1/2 Tsp Soy sauce
1/2 Tsp Palm sugar
1 Lime (optional)
1 Shallot Garnish Coriander leaves
1 (Egg) Noodles
Add oil in a wok, then add curry paste and cook on low heat until fragrant.
Add coconut cream and stir well simmering for 3-5 minutes.
Add tofu and seasoning
Add coconut milk, stir well.
Boil some (egg) noodles and deep fry some (egg) noodle
Serve tofu in curry on top of boiled (egg) noodles. Top with deep fried (egg) noodles. Serve with fried chili oil, lime, pickled lettuce and shallots.
1 Pack of Kangkong/ Morning Glory, cut into 2 inches
2 Tbs of Soya sauce
1 Tbs of Tamarind sauce
1 Tsp Palm Sugar
2 Cloves of garlic, minced
1 Tsp brown sugar
Red Chili (optional)
1 Tsp Vegetable Cooking oil
Heat pan on med high, when pan is hot, add oil.
Add garlic and chilli and stir-fry for 30 seconds.
Add kangkong and stir fry until it starts to wilt.
Then add fermented tamarind sauce, soya sauce, palm sugar, and splash of water.
Stir fry until combined.
Remove from heat and serve immediately.
1 Cup Sticky rice, cooked
1/4 Cup Sugar
1/4 Tsp Salt
1/2 Cup Coconut milk
1/2 Cup Coconut cream
1-2 leaves Pandan leaves
1 Mango, ripe, peeled, and chilled
Warm coconut milk, stir constantly, let simmer.
Add sugar and salt. Stir constantly
Remove from heat and pour over sticky rice.
(Let sticky rice absorb coconut milk for 15 minutes.)
Serve with sliced, chilled mango.
Take note that all these ingredients and preparations were all adjusted according to Vegetarian / Vegan diet.
Yummy yummy experience indeed!
If you are interested to try an authentic Thai food cooking class, check Phuket Thai Cooking Academy for more Thai Food Menus and other informations regarding the classes.
Next time I will definitely attend again and try other dishes! 🙏🏼🇹🇭