Thai Stir-Fried Mee Sua Noodles Vegetarian is Mee Sua Mangsawirat

This is a vegetarian dish that has wonderful fresh flavor. The noodles are typically known as "Chinese" style but commonly served by street vendors in noodle soup as well as in stir fry. We like this with more garlic than suggested below, if you prefer lots of garlic try this recipe and add plenty of it.

This menu for vegetarian and most famous of Thailand, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for versions vegan;

- 2/3 package Chinese-style noodles
- 3-4 dried shiitake mushrooms, soaked in water 30 minutes to soften
- 1/4 head fresh cabbage
- 1 spring onion
- 1/2 tsp Thai pepper powder
- 1 tbsp chopped garlic
- 3 tbsp vegetable oil
- 2 tbsp light soy sauce

Method;

1. Cook noodles in boiling water until tender; it will be just a few minutes.
2. Drain the noodles and rinse with cold water, set aside.
3. Remove stems and cut the softened mushrooms into bite-sized pieces, keeping the water in which the mushrooms were soaked.
4. Cut cabbage into large slices, cut spring onion into sections, wash and set aside.
5. Heat oil in a wok, fry the garlic until fragrant. Add mushrooms, then cabbage, soy sauce, and 4-5 tablespoons of the mushoom water.
6. Stir-fry until the vegetables are cooked. Add the noodles, stir and mix well, and serve.

Enjoy your cooking for Thai vegetarian food.

[Source from; importfood.com]

The lychee (Litchi chinensis) is Dessert Fruit

The lychee (Litchi chinensis) and its relatives are some of the finest fruit from South East Asia. Although closely related, the ecological requirements of the fruit differ. The lycheees are the most popular Chinese dessert fruit, and is extensively grown in the sub-tropical south east, where it has been cultivated for well over a thousand years. The fruit originated either there, or in the ancient kingdom of Annam which is now central Vietnam.

The lychee is a distant relative of the akee. Lychee seed contain parts of hypogynies like those found in the akee. They, and presumably the seed of near lychee relatives, are toxic and should never be consumed.

Lychees may be dried within their shells. The sun dried lychee is well known as lychee-nut and this was the only form in which lycheees were available prior to about 1950. In taste and texture these are similar to a date. Canned lychees are readily available.
Lychees are harvested during early summer. Lycheees are premier dessert fruit and are usually eaten fresh.

[Source from; www.proscitech.com.au

Kiwi Fruit History

Kiwi fruit, Actinidia chinensis, was formerly known as the Chinese gooseberry. Surprisingly, although it is associated with New Zealand, kiwi fruit actually originated in the Chang Kiang Valley of China. The Chinese used it as a tonic for children and women after childbirth due to its high nutritional value, but never truly enjoyed it as a fruit.

It was first exported from Asia as an ornamental vine, perfect for arbors, in the early 1900s. The kiwi fruit arrived first in 1904 in the United States and later in 1906 found its way to New Zealand. Yet it was the New Zealanders who recognized the potential of this succulent fruit and began cultivating it for commercial profit.

Due to novelle cuisine movement of the 70's, the kiwi fruit gained great popularity in the USA. New hybrids include the baby kiwis, which are green, smooth, about the size of table grapes, and eaten much like them. Today, California provides 95 percent of the US crop. Out of the four main varieties, the most popular is the "Hayward," a variety developed by New Zealand horticulturist Hayward Wright. Luckily, the opposite growing season of New Zealand makes kiwi fruit available year-round in the Northern hemisphere.

[Source from; homecooking.about.com]

Buddha's Delight is Thai Vegetarian Food

A special food to help get your Yin/Yang in better balance. This menu for Thai vegetarian food and most famous of Thailand, it’s easy for cooking and delicious. Especially popular during the Chinese New Year, And use in period Kin Jay festival. That is good idea for Vegan.

Ingredients version for vegan;

- 15g. (1/2 oz.) dried bean curd skin sticks
- 1/3 cup (15g./1/2 oz.) dried tiger lily bulbs
- 3-4 tbs. (15 g.) dried wood ears (black fingers)
- 10 g. (1/4 oz.) dried black moss
- 50 g. (2 oz.) bamboo shoots
- 50 g. lotus root
- 50 g. straw mushrooms
- 4 tbs. oil
- 1-1/2 tsp. salt & sugar
- 1 tbs. light soy sauce
- 1 tsp. cornstarch mixed with 1 tbs. cold water
- 2 tsp. sesame oil for garnish

Directions;

1. Soak dried veggies separately in cold water overnight or in warm water for at least an hour.
2. Cut bean curd sticks into short lengths and cut bamboo and lotus root into small slices. Heat wok.
3. When hot put in half the oil and wait until it smokes.
4. Stir fry all dry veggies with a little salt for one minute.
5. Remove vegetables from wok and set aside.
6. Add and heat remaining oil and stir-fry rest of the veggies with salt.
7. Add partly cooked dry veggies, sugar, soy sauce, stirring constantly.
8. If it dries out add a little water.
9. When cooked add cornstarch mix. Garnish with sesame oil and serve immediately.

Serving for; Makes 6 Servings
Nutritional information per serving; 136 calories / 1.3 grams of fat

Enjoy your cooking for Thai vegetarian food.

[Source from; asiarecipe.com]

May Kaidee's Vegetarian Restaurant in Thailand II now open!

May Kaidee's Vegetarian restaurant at Bang Lam Phu area and Khao Sarn Road in Thailand.

Address; 33 Samsen Road (Soi 1)
On the floors above the restaurant, she also will be offering 11 guesthouse rooms and Thai massage in a beautiful large air-conditioned sala.

Closed for renovations (March-June 2006)
May Kaidee's Vegetarian Restaurant (original)
Located nearby, in Bang Lum Phu but has moved to the opposite side of the alley.

Address: 117/1 Tanao Rd., Bang Lam Phu, near Khao Sarn Rd.
Opposite end than the police station, then cross road to alley.

Note: Make sure you are at "Mai Kaidee's"- there are many copies popping up nearby, but they're not comparable!

Open Hours are from 9am - 11pm daily.

Welcome to May Kaidee's Vegetarian Restaurant is good for health

[Source from; www.maykaidee.com]

Sweet Sticky Rice with Durian is Thai Dessert

Durian is the smelly fruit that originate from Borneo, and the name Durian is believe from Malaysian meaning spines, because of the spikes on the outer fruit. It's the most expensive, and the most sought after fruit in Asia. You can find durian plantations in one of Thailand.
Although it's a dessert recipe, this is very filling and could be served as a main course. Sweet sticky Rice with durian is optional. It’s easy for Thai vegetarian cooking. This menu is use for period Kin Jay festival.

Ingredients for vegan:

- 2 cups un-cook jasmine sweet rice. Rinse.
- 1 cup water.
- 1 large can of coconut milk.
- 1/2 lb or 1 piece frozen, seedless "Fresh Durian" pulp. Thaw.
- 1/2 Teaspoon salt.
- 1 teaspoon vanilla extract.
- 2/3 cup palm sugar. Prefer Chau Doc brand. (You may substitute with regular sugar.)

Procedures:

1. Cook sweet-rice with one-cup water and vanilla extract in the rice cooker.
2. When sweet-rice cooked. Separate rice with spatula. Place in a large bowl and set a side.
3. While the sweet rice cooking. Pour coconut milk in a cooking pot and cook over medium heat.
4. When the coconut milk boiled, add sugar, salt and Durian. Stirs,
Simmering till the sauces reduce.
5. Immediately pour the sauce over cooked sweet rice. Mix well.
6. Serve either warm or cool.

Enjoy eating your cooking for Thai recipes vegetarian food.

[Source from; www.seasite.niu.edu]

Red grapes Fruit is Vegetarian

The secret to the health benefits of red wine lies in the skin of the red grapes fruite. And it has more nutrition for health. The grape skin is packed with a group of anti-oxidants called falconoid, which reduce the risk of cardiovascular disease in three different ways: by reducing levels of "bad" LDL cholesterol, by increasing levels of "good" HDL cholesterol, and by reducing blood clotting.

Other research suggests that resveratrol, an anti-oxidant found in red grape skin, also has anti-cancer properties. Meanwhile, in Spain, scientists recently concluded that people who drank two glasses of red wine a day had 44 per cent fewer colds than teetotalers. If you do prefer to consume your red grapes as wine, dry reds contain the highest levels of anti-oxidant falconoid, with cabernet sauvignon topping the list in a recent study. This fruit is a good health for vegan.
[Source from; www.smh.com.au]

Thai Sweet Sticky rice with mango is Thai Vegetarian Food

Thai sweet sticky rice with mango is a marketplace favorite and not to be missed if you visit the country! If you take a trip to Thailand don't miss this very popular hawker (marketplace) Thai food! A very sweet treat you'll absolutely love. Be sure to start sticky rice with a mango that's nice and ripe, with a slight gives to the touch. The flesh should be bright and yellow.

Although it's a dessert recipe, this is very filling and could be served as a main course. The Sticky rice with mango is optional. It’s easy for Thai vegetarian cooking. This menu is use for period Kin Jay festival.

Ingredients for vegan version;

- 2 cups sticky rice
- 2 cups coconut milk
- 1 cup sugar
- 1/2 teaspoon salt
- 3 ripe mangoes, cut into thick slices
- 1 tablespoon toasted sesame seeds
- 1 tablespoon tapioca starch
- 1 tablespoon sugar
- 1/4 teaspoon salt

Method;

1. Prepare the 2 cups sticky rice as per our detailed instructions. While sticky rice is steaming, mix together 1.5 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil.
2. Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary).
3. Immediately after sticky rice is cooked and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour and let cool.

Topping;

Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.

Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and sprinkle with the toasted sesame seeds.

Enjoy your cooking for vegetarian Thai dessert.

[Source from; importfood.com]

Green Papaya Salad is famous Thai VegetarianFood

Green papaya salad is the most popular dish among women in Thailand according to a survey I heard on TV there. It is a Northeastern food that is eaten with sticky rice. Your favorite vegetarian Thai food are Som Tam. This menu for vegetarian and most famous of Thailand, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients vegan version;

- 8-12 Thai chilies (bird peppers), each cut into 3-4 segments
- 8 cloves garlic, peeled and cut each into 2-3 pieces
- 4 cups julienned peeled unripe papaya - in strips 2-3 inches long and 1/8 inch thick
- 1 cup cut long beans - 1 1/2-inch-long segments
- 1 julienned carrot
- 1/4 cup tamarind juice the thickness of fruit concentrate
- Juice of 2-3 limes, to taste
- 2-3 Tbs. soy sauce, to taste
- 2-3 Tbs. palm sugar, melted with 1 Tbs. water into a thick syrup - use as needed
- 2 small tomatoes, cut into bite-size wedges; or 12 cherry tomatoes, halved
- 1/4 cup chopped unsalted roasted peanuts

Preparation:

1. Prepare the ingredients as indicated. Make tamarind juice by starting with 1 Tbs. of compressed tamarind in 1/3 cup of warm water. Work the tamarind with your fingers to dissolve the soft fruit; gather up remaining undissolvable pulp, squeeze to extract juice and discard. Add more tamarind or water as necessary to make 1/4 cup of concentrate.
2. Divide the ingredients into two batches and make each batch as follows. Using a large clay mortar with a wooden pestle, pound the garlic and chilies to a paste. Add the long beans and pound to bruise. Follow with the green papaya and carrot. Stir well with a spoon and pound to bruise the vegetables so that they absorb the heat and flavor of the chilies and garlic.
3. Add the tamarind and lime juice, soy sauce and palm sugar. Stir and pound a bit more to blend the vegetables with the flavorings and seasonings. Taste and adjust flavors to the desired hot-sour-sweet-and-salty combination. Then add the tomato pieces, stir and bruise lightly to blend in with the rest of the salad. Transfer to a serving plate and sprinkle with peanuts.

Serves for; 6-8

Enjoy eating your cooking for Som Tam Thai vegetarian food.

[Source from; www.thaifoodandtravel.com]

Palak Paneer ; Indian Vegetarian Recipes

Palak Paneer is Spinach with Cottage Cheese. Palak Paneer made from Fresh spinach leaves blanched, pureed and then cooked with spices, deep fried cottage cheese cubes and cream. This menu is Indian vegetarian recipes for vegetarian and most famous of India, it’s easy for cooking and delicious. It has for sale in Indian restaurant. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients use vegan versions:

- 600 grams (about 24 oz.) tender spinach washed
- 2 green chillies chopped
- 2 cup(s) cottage cheese cubes
- 2 tablespoon(s) ghee (clarified butter) / butter / oil
- 1 teaspoon(s) cumin seeds
- 1 tablespoon(s) finely chopped garlic
- 1 tablespoon(s) finely chopped ginger
- salt to taste
- 1 tablespoon(s) lemon juice
- 2 tablespoon(s) cream
- lots of finely chopped fresh coriander to garnish

Method;

1. Blanch the spinach in lots of boiling salted water for about 3 minutes. Refresh in chilled water. Squeeze out excess water gently and blend to a fine paste with the green chilies.
2. Deep fry the cottage cheese cubes in moderately hot oil till light golden in color. Drain on absorbent paper.
3. Heat the clarified butter / oil in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger. Fry briefly till the raw smell goes away.
4. Add the chopped spinach puree, salt and mix well. Add water if required to get a gravy of desired consistency and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice. Simmer for about 4 minutes. Put off the heat and mix in the cream.
5. Garnish with chopped fresh coriander.

Serves for: 4
Cooking time (approx.): 7 minutes
Style: North Indian Vegetarian
Serve hot with: white rice or Indian bread (Roti, Chapati, Pooris).

Enjoy eating your cooking.

[Source from; www.syvum.com]

Spinach Vegetable Pizza is Vegetarian Food

This menu is Spinach Vegetable Pizza for vegetarian; it’s easy for cooking and delicious. Moreover, it isn’t cholesterols for food. That is good idea for vegan pizza.

Ingredients use vegan versions:

1 vegan pizza crust: make your own, or buy at a natural food store
- 1/2 cup diced tomatoes
- 5 oz. spinach
- basil and parsley to taste
- 4 cloves of garlic, minced
- 1/4 cup of vegan parmesan
- 1/2 teaspoon salt
- 8 thin slices of sweet potato
- 8 pieces of broccoli
- 1/2 red pepper, sliced
- chopped onion to taste
- 4 oz. shredded vegan mozzarella
- 2-3 oz. crumbled silken tofu, lightly marinated in oil and vinegar

Directions:

1. Preheat oven to 450.
2. Steam the sweet potato slices and broccoli for five minutes.
3. Meanwhile, blend the tomatoes, spinach, herbs, garlic, parmesan, and salt, a blender makes a smoother sauce, but you can hand-mix if you prefer.
4. Spread the sauce atop the pizza crust.
5. Layer on the steamed sweet potato, then tofu, half the soy cheese, broccoli, pepper, onion, and finally the rest of the cheese.
6. Bake for 8-10 minutes.

Serves for: 2-3
Preparation time: around 20 minutes

Enjoy eating your cooking for Vegetarian food.

[Source from; vegweb.com]

Thai stir-fried pumpkin, "Pad Phuk Tong" is Vegetarian Food

Many people may not realize that pumpkin, or any seasonal gourd, is an ingredient in many Thai recipes. This recipe works best with good old American Halloween-style field pumpkin. Pad Phuk Tong, This menu is Thai food for vegetarian. It’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients use for vegan;

- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped garlic
- 1 cup tofu
- 1.5 cup bite-size pieces of peeled pumpkin
- 2 eggs
- 1 tablespoon oyster sauce can use vegetarian if you prefer
- 1 tablespoon light soy sauce
- 1 tablespoon Golden Mountain seasoning sauce
- 1 teaspoon sugar
- 1/4 cup chicken stock or vegetable stock
- 1/2 cup 2 inch length green onion

Method;

1. Heat the oil in a wok until very hot. Add garlic, stir-fry until golden brown.
2. Add tofu and sauté until cooked. Add pumpkin, stock, oyster sauce, soy sauce, seasoning sauce and sugar.
3. Stir together and cover for 3 minutes or until pumpkin is almost done.
4. Break the eggs into the wok and stir, add green onion, remove from heat.
5. Serve with fresh steamed jasmine rice.

Enjoy your cooking for Thai vegetarian food.

[Source from; importfood.com]

Thai Spring Roll Recipe - Vegetarian

This favorite vegetarian Thai recipes are Thai Spring Roll. This menu for Thai vegetarian food and most famous of Thailand, it’s easy for cooking and delicious. Moreover, it no fat. And then this Thai food use in period Kin Jay festival. That is good idea for Vegan.

Ingredients Spring Rolls for vegan:

- 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:

1. 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.
2. 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.
3. 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.
4. 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:

- 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 chilie)

Preparation:

- Mix together all ingredients.

[Source from; www.templeofthai.com]

Thai Bananas in Sticky Rice, "Khao Tom Madt"

Khao Tom Madt or Thai Bananas in Sticky Rice is local famous Thai Food, in every Thailand city and village. This menu for vegetarian and most famous of Thai food. The people know and love “Khao tom mad”. It's a vegetarian food too, so according to our sources it may be impossible to find a Thai person that does not like eating it.

Although it's a dessert recipe, this is very filling and could be served as a main course. The black beans are optional. It’s easy for cooking. And then use in period Kin Jay festival.

Ingredients for vegan;

- 1 2/3 cups sweet (glutinous) rice
- 2 cups coconut cream
- 4 tablespoons sugar
- pinch of salt
- 8 ounces dried black beans
- 4 small bananas, halved
- 8 pieces banana leaf or aluminum foil, 6" x 10"

Method for cooking;

1. Soak the glutinous rice in water overnight, then drain. If you want to include the black beans soak them overnight also and boil until soft. Combine coconut cream, sugar and salt in a separate bowl and stir until ingredients absorbed.
2. Put all of the drained rice in a nonstick pan on low heat, and very slowly add the coconut cream mixture while stirring with a wooden spoon.
3. Keep stirring over simmering heat until the rice is tender and all of the coconut milk is absorbed. This may take up to one hour, be patient and make sure the coconut milk is absorbed. Let cool.
4. Put a small amount of rice on a banana leaf and mix with black beans. Place a banana on top, cover with more rice and beans, the fold up the leaf and tie securely. Repeat until all bananas are used up.
5. Steam 15 minutes, cool, unwrap and serve.

Enjoy your Thai vegetarian food.

[Source from; importfood.com]

Thai Vegetarian Green Curry

Your favorite vegetarian Thai recipes are Thai Vegetarian Green Curry. This menu for vegetarian and most famous of Thailand, it’s easy for cooking and delicious. You can conveniently purchase authentic, quality ingredients imported from Thailand. Moreover, it no fat. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegan;

- 1 cup firm tofu, cut into 1/2 in squares
- 1-2 tablespoons green curry paste
- 1 1/2 cups coconut milk
- 1 green bell pepper, cut into thin strips
- 1/4 cup green peas, fresh or frozen
- 1/2 cup bamboo shoots
- 1 medium carrot, cut diagonally
- 3-4 small green squash, sliced
- 2 tablespoons dark sweet soy sauce
- 1 cup fresh bean sprouts

Method for cooking;

1. Marinate tofu in sweet soy sauce for 20 minutes, drain. Heat 1 tablespoon vegetable oil in a medium saucepan, fry curry paste for 1 minute. Add 1/4 cup of coconut milk, tofu and all the vegetables except the peas & bean sprouts. Simmer for 5 mins.
2. Add remaining coconut milk, bring to boil, reduce heat and simmer until vegetables are nearly tender. Add peas and bean shoots.
3. Cook for 5 to 10 mins.
4. Serve with jasmine rice.
5. Garnish with chopped shallots.

Enjoy your cooking for Thai Vegetarian food.

[Source from; importfood.com]