Vegetarian Laab Tofu - Northen Thai Style

Ingredients:

-Hard tofu (Crumbled)                 1 block ~ 500 g
-Mint (Chopped)                          2 table spoons
-Vietnamese mint (Chopped)       2 table spoons
-Coriander (Chopped)                  1 table spoon
-Spring onion/Shallot  (Chopped) 2 table spoons
-Toasted rice powder                    2 table spoons
-Lemon juice                                 1 table spoon
-Light soy sauce                            2 table spoons
-Sugar                                            1 teaspoon
-Oil                                                2-3 table spoons

Chili Paste:

-Dried red chili                               3-5
-Garlic                                            3 big cloves
-Lemongrass (Chopped)                3 table spoons  
-Szechuan pepper corn                  1/2 teaspoon
-Salt                                               1/2  teaspoon

Method:

1. Blanch the whole block of tofu in hot boiling water and take it out for crumbling.

2. Blend all the chili paste ingredients together until it all becomes fine.

3. Heat the pan, then add 2-3 table spoons of oil into it. Add the blended chili paste into the pan to fry until it becomes golden brown. Keep it aside to cool.

4. Pour all the main ingredients into a big bowl and then add fried chili paste. Mix all of them well and now the vegetarian laab tofu is ready.
                              

Mixed-fruit and vegetable juice

Recipe 1:

-Carrot            2
-Tomato          3
-Orange           2
-Apple             1
-Lemon           1/2

Recipe 2:

-Baby spinach          1 handful
-Broccoli                  1
-Lime                       1
-Celery                     4
-Green apple             2
-Orange                     2

Recipe 3:

-Carrot             2
-Green apple    3
-Orange            3
-Celery             4

Recipe 4:

-Cabbage          1/4
-Celery              4
-Lime                1
-Cauliflower     1/4
-Green apple     3
-Mint                1 handful

Recipe 5:

-Beet root         1
-Green apple     2
-Orange             3
-Lemon             1
-Ginger              1 tablespoon

Pickled lemon-South Indian style

Ingredients:

-Lemon          12 (Cut into 8 pieces)
-Salt                10 tablespoons (For marinating lemon)
-Salt                 3 tablespoons (For seasoning)
-Sugar              5-10 tablespoons
-Vinegar           2-3 tablespoons
-Asafetida        1/4 teaspoon
-Toasted fenugreek powder   1 teaspoon
-Toasted whole black pepper 2 teaspoons
-Toasted cinnamon stick        1 tablespoon
-Toasted bay leaf                    1 tablespoon
-Fried mustard seed                1 teaspoon
-Chili powder                          1 teaspoon
-Turmeric powder                   1/2 teaspoon
-Paprika                                   2 teaspoons
-Oil                                           4 tablespoons
-Garlic                                     10 cloves
-Ginger                                     2 tablespoons

Method:

1.Wash the lemons and cut the top and bottom parts of all lemons. Then cut the lemons in half and squeeze most of the juice off. After that cut those halved cut lemon into 4 pieces and marinate them with 10 tablespoons of salt. Cover the salted lemons well and keep it closed for 1 night.

2.Put the marinated lemons into the steamer and steam it while the water is boiling for 3-5 minutes.

3.Keep the steamed lemon aside and let it cool down. Then fried mustard seed in hot oil for a second and then add garlic, ginger and all spices into the pan to fry with mustard seed for a few more second.

4.Pour all the prepared lemons into a big bowl and then add the prepared spices  and all ingredients into the bowl to mix with lemons. Mix them well and try it whether you like the taste.

5.Finally, pour the seasoned lemon into a jar and seal it well. You can keep it inside the fridge for up to 1-2 years. Enjoy!

Krong Krang Grob

Ingredients:

-Flour          300 g.
-Egg             1
-Coconut cream  1 cup
-Water         2-3 table spoons
-Sugar          2-3 table spoons
-Salt             2 teaspoons
-Sesame seed 3 table spoons
-Chopped spring onion and coriander 2 table spoons
-Black pepper 1 teaspoon
-Garlic             2 cloves

Method:

1. Mix everything (except chopped spring onion and coriander) together in a large bowl; mix them well until the dough becomes shiny and not sticky.

2. Keep the dough covered for 30 minutes and then add chopped spring onion and coriander to mix with the dough.

3. Flatten the dough thinly and cut it into the shape that you prefer. (During this process, use a lot of flour to prevent the dough from being sticky)

4. Heat the oil in a pan and when it become hot, put some of the cut dough to fry. Fry until it becomes brown and then take it out from the pan.

Enjoy your snack!

Battered vegetable – Tempura style (Indian Bhaji)

Ingredients:

• Potatoes                      2 (round cuts like crisps but thicker)
• Cauliflower                  ¼ of a flower (cut into small nodes)
• Onion                          2 (cut into rings)
• Long green beans       (cut into 2 inch pieces)

Ingredients Batter:

• Plain Flour                   300g
• Yeast                          1tsp
• Salt                             1tsp
• Cajun Spice                2tsp
• Coriander Powder      1tsp
• Water                         1 Mug
• Oil                              2-3  Mugs           

Method:

1. To make the batter, mix all ingredients in a large bowl. The consistency should be pouring custard like and cover for 30 mins and stand aside. 
2. Heat the oil in medium heat. A good way to check whether the oil is ready is to dip one end of a chopstick and check whether bubbles arise. If bubbles arise, then the oil is ready. 
3. Dip the vegetables into the batter and drop them in hot oil. Make sure the vegetables are covered fully with the batter. 
4. For a batch to cook would take 3-5 mins. 
5. Take it out of the oil and place it on paper towel lined plate.

Tips: Brush the pot with lemon juice before you add the oil to heat. This helps reduce the tempura from absorbing too much oil but still crispy.

Pickled lemon cabbage curry

Ingredients:

 

• Sliced cabbage                  300 g.
• Sliced carrot                     100 g.
• Soaked lentils                   100 g.
• Pickled lemon                   2 table spoons
• Chopped onion                2 table spoons
• Chopped garlic                 1 table spoon    
• Chopped ginger                1 table spoon

• Mustard seeds                  ½ teaspoon
• Cumin seeds                     1 teaspoon 
•  Chilli flakes                       2 teaspoons
• Salt                                   2 teaspoons 
•  Chopped tomato             1 small cup
• Oil                                   2 table spoons
• Water                              1 small cup

Method:

1.   Heat oil in a pot using medium heat, and then add chopped garlic, ginger and onion to fry for 1 minute. Add cumin seeds and mustard seeds into the pot and fry them for another 1 minute and then follow with chili flake.
2. Add chopped tomato and water into the pot and follow with the rest of the ingredients.  Mix them well, cover it and let it simmer for 15 minutes. (Stir it every 5 minutes)
3. Now this dish is ready and it’s best to eat with rice.

Northern Thai Style Mixed Beans Baked in Foil Wrap

Ingredients:

•  Cooked Mix-beans                300 g
•  Peas                                      100 g.
•  Thai Basils                             1 handful
• Oil                                         2 table spoons
• Water                                    3 table spoons
• Corn starch                            2 teaspoons

Chili paste ingredients:

• Green chilli                         10
• Garlic                                 3 cloves
• Chopped onion                  1 table spoon
• Salt                                    1 ½ teaspoons
• Soy sauce                          2 teaspoons
• Sugar                                1 ½ teaspoons
• Coriander  seed                 1 teaspoon
• Fresh turmeric                   1 tablespoon
•  Lemongrass                      2 tablespoons   

Method:

1.  To make chilli paste, put all chilli paste ingredients into the spice grinder and grind them well.

 2. Preheat the oven at 200 Celsius.

3.Put all ingredients into a big bowl and then follow with chilli paste and mix them well.

4.Prepare the foil and make it like a pouch. Pour all mixed ingredients into the foil pouch and close it. Bake it in the oven for 35 minutes.