Friday, June 30, 2006

Vegetarian Cup Omelette - Khai Toon Puk

Vegetarian Cup Omelette - Khai Toon PukVegetarian Cup Omelette is called Khai Toon Puk in Thailand. This menu for vegetarian and most famous of Thailand and Japan, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegan version;

- 3 Eggs
- 1 Carrot
- 1 Long Green Bean
- 1 Onion
- 1 Vegetable Stock Cube - 200 ml Water
- 1/2Teaspoon White Pepper
- 1 corn
- ¼ Teaspoon salt

Preparation;

1. Boil the stock cube in the water to form a soup and leave it to cool.
2. Blend the eggs with the pepper in a food mixer.
3. Add the stock to the food mixer and blend again (with the eggs).
4. Chop the long bean, carrot, corn and onion into small fine pieces.
5. Add the vegetables to the egg mixture and divide evenly between the cups.
5. Steam for 20 minutes.

Enjoy your cooking and eating for vegetarian cup omelette.

Serve for; 2 people

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Thursday, June 29, 2006

Tofu Dumplings is Called Ka Noom Jeeb Vegetarian Food.

A vegetarian dumpling with tofu, This menu is Chinese vegetarian food and famous is China. You can cooking at home very easy.

Tofu Dumplings is Called Ka Noom Jeeb Vegetarian Food.Ingredients for vegan version;

- 1 Packet of Won Ton Skins (Thin pastry used for deep frying)
- 50 gms Tofu
- 100 gms Soya Beansprouts
- 1 Tablespoon Light Soy Sauce
- 1 Tablespoon Sugar
- 1 Tablespoon Crushed Peanut
- 1 Tablespoon Oil
- 1/4 Teaspoon Salt

Preparation;

1. Chop the tofu into small cubed pieces.
2. Heat oil in a frying pan.
3. Fry the tofu cubes for 2 minutes, then add the beansprouts, light soya, sugar, crushed peanuts and salt. Fry for a further 30 seconds and leave to cool.
4. Take a won ton skin, add some of the fried tofu mix in the middle, fold up the edges and seal. A little water or egg helps seal the top.
5. Once you've used up all the fried mixture, steam the dumplings for 5 minutes.

Enjoy your cooking for Tofu Dumplings vegetarian food.

Sreve with; soy sauce and peanutes

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Wednesday, June 28, 2006

Kanom Jeen Ron is Thai Vegetarian Dessert

Kanom Jeen Ron is Thai Vegetarian DessertKanom Jeen Ron is called Kanom Jeen with Young Coconut Syrup. This menu is Thai Vegetarian and Thai dessert. It’s easy yourself for cooking at home. You can this menu in Kin-Jay festival.

Ingredients for vegan version:

- 1 piece (45g) Dried Kanom Jeen
- 1 1/2 cup young coconut milk (Preferable young smoked coconut milk)
- 1/2 cup syrup
- 1/2 cup shredded coconut

Instruction:

1. Boil syrup and young coconut milk together.
2. Pour mixed syrup and coconut milk over Dried Kanom Jeen and add shredded coconut.

Enjoy your Kanom Jeen Ron is Thai Vegetarian Dessert.

Serve; Hot
Remarks: Able to top ice cube if desired.

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Monday, June 26, 2006

Glutinous Rice Ball in Ginger Syrup is Called Bua Loi Nam King

Glutinous Rice Ball in Ginger Syrup is Called Bua Loi Nam KingGlutinous Rice Ball in Ginger Syrup or Bua Loi Nam King is Chinese Vegetarian Dessert. This menu for vegetarian and most famous of China, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegan version;

- 3 cups of glutinous rice flour
- 1-2 cup water
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 5 cups water for making ginger syrup
- 3 pieces old ginger
- 2 1/2 cups roasted and pounded black sesame
- 3/4 cup sugar
- 2 tablespoons sesame oil
- 1/4 cup water

Instruction;

1. To make ginger syrup boil 1-2 cup of water with 3 pieces of old ginger till spicy taste then add two kinds of sugar.
2. To make the dough, knead glutinous rice flour with water till soft.
3. To make sesame filling, mix black sesame, sugar and sesame oil together. If dry, add some water.
4. Roll the dough into 1/2 ball. Forming a cavity and fill with sesame. Seal tightly.
5. Then boil the balls until they float. Remove to cool water serve hot with ginger syrup.

Enjoy your eating for Bua Loi Nam King is Chinese Vegetarian Food.

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Friday, June 23, 2006

Taro Balls in Coconut Milk is Bua Loi Phuak Thai Vegetarian Dessert

Thai desserts have passed a long history in Thailand, once they were praised about their deliciousness and elaborate creating in a king’s rhyme. Some of them are easy to cook, but has a wonderful flavor.

Taro Balls in Coconut Milk is Bua Loi Phuak Thai Vegetarian DessertBua Loy. The little balls in the pot are made of taro, rice, or yam paste, cooking in syrup. They are served with lightly sweetened coconut milk, and sometimes an egg poached in syrup. It tastes much better than it sounds, trust me.

This menu is Thai Vegetarian and Thai dessert. It’s easy yourself for cooking at home. You can this menu in Kin-Jay festival.

Ingredient for vegan version;

- 2 1/2 cup 1. Sticky rice flours
- 1 1/2 cup 2. Taro, steamed and mashed
- 3 tablespoons 3. Sugar
- 750 ml. 4. Aroy-D coconut milk
- 1 cup 5. Water
- 1 teaspoon 6. Salt
- 1 cup 7. palm sugar

Preparation;

1. Knead to mix the sticky rice flour with taro well. Mash and knead until the flour is firm. Then form into small balls, 1/2 cm. diameter.
2. Boil Aroy-D coconut milk in a pot. Add palm sugar, sugar and salt. Lower the heat, stir until dissolved.
3. When it is boiled, add balls. Wait until the balls float.

Enjoy your cooking for Taro Balls in Coconut Milk is Bua Loi Phuak Thai Vegetarian Dessert.

Serve warm.

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Thursday, June 22, 2006

Sweet and Sour Stir Fried Vegetarian with Tofu

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 vegan version:

Sweet and Sour Stir Fried Vegetarian with Tofu- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 tablespoon cornstarch
- 1 tablespoon dark brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons peanut oil
- 1 tablespoon finely chopped peeled ginger root
- 2 cloves garlic, finely chopped
- 1 jalapeño pepper, seeded and cut lengthwise into thin strips
- 16 ounces firm or extra firm regular tofu, pan-crisped
- 1 large tomato, cut in 16 wedges
- 1 cup canned straw mushrooms, drained
- 1/3 cup preserved pineapple cut into 1/2-inch pieces (see note)
- 1 teaspoon salt
- 2 tofu

Preparation:

1. In a large pot of boiling water, cook the broccoli, cauliflower, and carrots for 3 minutes. With a slotted spoon, remove the vegetables from the pot and plunge immediately into ice water. Drain well and set the vegetables aside.
2. In a small bowl, combine the cornstarch and 2 tablespoons of the pineapple juice. In another small bowl, combine the brown sugar, apple juice concentrate, and the remaining pineapple juice with the rice vinegar. Set both bowls where you can reach them easily while stir-frying.
3. In a wok, heat the peanut oil. Add the ginger, garlic, and jalapeño. Stir-fry until the garlic and ginger are fragrant, about 1 minute. Add the drained vegetables and stir-fry 3 minutes.
4. Add the tofu, tomato, mushrooms, and pineapple. Restir the fruit juice mixture to blend and add it while continuing to stir and toss the vegetables.
5. When all the ingredients in the wok are mixed together and the liquid is bubbling, restir the cornstarch mixture.

Enjoy your cooking for Sweet and Sour Stir Fried Vegetarian with Tofu is Thai vegetarian food.

Serves for; 8
Serves with; stream rice

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Wednesday, June 21, 2006

Bananas in Coconut Milk is Kluai Buat Chi of Thai Dessert

Although it's a dessert recipe make from bananas and coconut milk, this is very filling and could be served as a main course. The Bananas in Coconut Milk is optional. It’s easy for Thai vegetarian cooking. This menu is use for period Kin Jay festival.

Ingredients for vegan version;

Bananas in Coconut Milk is Klua i Buat Chi of Thai Dessert- 2 ½ coconut milk cups
- ¼ sugar cup
- ½ salt teaspoon
- 4 bananas large (not overripe- peeled and diagonally sliced into 1 1/2" pieces

Directions

1. In a large saucepan, bring the coconut milk to a boil.
2. Add the sugar and the salt andamp; cook for 3 to 5 minutes over medium heat.
3. Reduce the heat, add the sliced bananas, cover and simmer for 5 minutes.
4. Do not stir, or the bananas will become mushy.
5. Serve warm.

Enjoy your cooking for vegetarian Thai dessert.

Serve for; 4
Time; 10 minute

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Tuesday, June 20, 2006

Pad Puk Ruam Mit is Vegetarian Delight of Thai Food

The variety of vegetables used in this Vegetarian Delight gives it an attractive colorful appearance. It is very easy to prepare and this menu is easy to cooking.

Ingredients for vegan version:

Pad Puk Ruam Mit is Vegetarian Delight of Thai Food- 2 tablespoons oil
- 2 garlic cloves (kratiem), minced
- 1/4 cup sliced onion
- 1/2 cup sliced carrots
- 1 cup sliced cabbage
- 1 cup broccoli flowerets
- 1/2 cup cauliflower flowerets
- 1/2 cup sliced red bell pepper/capsicum
- 1/4 sugar peas/snow peas
- 1/4 cup sliced mushrooms
- 1/4 cup bean sprouts
- 1 tablespoon soy sauce
- 1 tablespoon sugar

How to cook:

1. Heat a large skillet and add the oil and garlic.
2. Add all the other ingredients. Stir-fry for 4 minutes, until the vegetables are crisp tender.
3. Serve with steamed jasmine rice (khao suay).

Enjoy your cooking for Pad Puk Ruam Mit is Vegetarian Delight of Thai Food.

Serve for; 4

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Monday, June 19, 2006

Finding Truly Vegetarian Thai Food

Finding truly vegetarian Thai food, that would even be acceptable to people that live a vegan lifestyle is hard to do, regardless of whether you are looking inside or outside of the borders of Thailand.

Finding Truly Vegetarian Thai Food It's a common misconception that there are many regular Thai vegetable dishes that are suitable for vegetarians.

Even thought most Thais, particularly those of Chinese descent, are known to spend several weeks a year eating strictly "Jay"or "Jeh" food (a term which is commonly translated to vegan in English), it is rather difficult to find thai vegetarian food that would also be suitable for the true vegetarian or vegan.

Many of the Thai vegetarian dishes are prepared by using ingredients like oyster sauce and fish sauce, while even the seed based sesame sauce can contain some animal extracts.

The best places to find a true vegetarian meal in Bangkok, or anywhere else in Thailand for that matter, would probably be at the local Indian restaurants. Several can be found in the Indian districts, of which most seem to be located on the western side of the Bangkok.

Alternatively, one can always have a proper vegetarian lunch and / or vegan dinner at one of the many international 4 or 5 star hotels that the city holds. These large hotels' kitchens cater to vegetarians from many countries around the world and thus have to ensure that all ingredients are 100% free of animal products or derivatives.

[Source from; vegetarian.information.in.th]

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Saturday, June 17, 2006

10th International Vegan Festival 2006

 International Vegan Festival At the very top of Denmark, where the 2 seas Kattegat and Skagerak meet and where there is a special light, which attracts many artists and tourists is Diget, a folk high school very beautiful situated with only 600 m to the beach and a golf course as the nearest neighbor.

There are many facilities like a creativity house (shaped like a pyramid), free internet cafe´, big building for activities, where there will be a concert on Thursday night with the world-famous Linda Gentille, who does a lot for the animals and has Animal League.

 International Vegan Festival in DenmarkThere is a lot to see around Skagen, so we arrange a bus trip on Wednesday to the famous places including a visit to Skagen Museum, where the paintings of the famous artists from the Golden Age are. Close to Diget is also the biggest migrating dune in Northern Europe called Raabjerg Mile to which we will walk. If you belong to a vegan/vegetarian Society or you have something to sell for vegans you can have a table free in our exhibition room.

The price for the whole week including everything:
- Double room: 3000 D.Cr. (about 265 £)
- Single room: 3700 D.Cr. (about 330 £)
* For you, who want to have a primitive holiday – here is your chance to live primitive because Diget has a bivouac camp 500 m from the school and closer to the beach. (photo on right)

There are 5 houses each with room for 6 – 8 persons. 50 m from the camp there are 2 primitive mould toilettes and sun heated water.

Welcome to 10th International Vegan Festival 2006 At Skagen, Denmark July 30th – August 5th 2006.

[Source from; www.vegansworldnetwork.org]

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Thursday, June 15, 2006

Phak Chuppeang Thod is Fried Vegetables in Batter Recipe

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 vegan version:

Phak Chuppeang Thod is Fried Vegetables in Batter Recipe- 200 grams green Asparagus
- 1 sweet potato
- 200 grams angel mushrooms
- 200 grams union rings
- 1/2 cup rice flour
- 1/2 cup wheat flour
- 3/4 cup of coconut milk
- 3 cups vegetable oil
- 3 dried chillies
- 1 tbsp. sea salt
- 3 peeled shallots
- 3 bulbs of peeled garlic

Preparation:

Phak Chuppeang Thod is Fried Vegetables1. Pound the spice mixture ingredients in a mortar until ground evenly.
2. Peel the potato and cut all the vegetables into 2 x 1 cm parts.
3. Mix the 2 flours with the coconut milk and add the spice mixture
4. Wash, clean and slice the mushrooms in half.
5. Split the batter in four portions, one for each of the vegetables and make certain the entire piece of vegetable is covered in the batter.
6. Heat the oil in a wok and fry manageable sized portions until golden brown.
7. Serve the Phak Chup peang Thod with a sweet sauce

Enjoy your cooking for Phak Chuppeang Thod is fried vegetables in batter recipe.

[Source from; vegetarian.information.in.th]

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Wednesday, June 14, 2006

Thai Lettuce Wraps Vegetarian Version

This Thai recipe for lettuce wraps is quick and easy to make. It's also a fun dish to eat, either as an appetizer or as part of a main course. Serve the filling on a platter with whole ice burgs lettuce leaves on the side, and let your friends and family wrap their own. They'll love the combination of crisp, cold lettuce with the warm, flavorful filling. And it's a low-calorie, low-fat treat that's also very nutritious, whether made vegetarian, or with meat or seafood.

Thai Lettuce Wraps Vegetarian VersionINGREDIENTS FOR VEGAN VERSION:

- 1 head fresh ice burg lettuce (this type works best for this recipe)
- 3 cloves garlic, minced
- 1 thumb-size piece galangal (or ginger), grated
- 1 red chilly, de-seeded and finely sliced (omit altogether if you prefer very mild wraps)
- 2 shallots, sliced finely
- 1/2 cup firm tofu, cut into "matchsticks"; (OR 1/2 cup cooked chicken or pork, shredded, OR 1/2 cup cooked baby shrimp)
- 1 carrot, grated or cut into thin strips
- 4-5 shiitake mushrooms, thinly sliced
- 1 egg (optional if vegan)
- 1/2 cup shredded cabbage (red is very good, but any type will work)
- 3 spring onions, sliced lengthwise into matchstick-like pieces
- approx. 2 cups bean sprouts
- 2 Tbsp. lime juice
- 2 Tbsp. regular soy sauce
- 2 Tbsp. fish sauce (if vegetarian, use vegetarian oyster sauce)
- 1 Tbsp. oyster sauce (if vegetarian, use vegetarian oyster sauce)
TOPPING:
- 1 cup fresh basil, roughly chopped if leaves are large
- 1/2 cup roasted peanut, roughly chopped
- 2 Tbsp. oil for stir-frying

PREPARATION:

1. Place oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), chilly, and shallots. Stir-fry one minute, or until fragrant. Stir-frying tip: add Tbsp. water whenever the wok/pan gets too dry instead of more oil.
2. Add tofu (or meat/shrimp), carrot, shiitake mushrooms, cabbage, and spring onions. As you stir-fry, add the lime juice, soy sauce, fish sauce, and oyster sauce. Stir-fry about 1 minute.
3. Push ingredients to the side of the wok or pan, and crack in the egg. Stir-fry the egg quickly, breaking the yolk. Mix in with the other ingredients.
4. Add the bean sprouts and stir-fry briefly (to mix). Remove from heat and do a taste test for salt, adding 1 Tbsp more fish sauce if not salty enough.
5. Cut off the stem part of the ice burg lettuce so it's easier to separate the leaves. Now place the lettuce, the sir-fried filling, and the toppings on your table, allowing family or guests to make their own wraps.
6. To assemble wraps, take a whole lettuce leaf and place 1-2 heaping tablespoons of filling in the center. Top with a sprinkling of fresh basil and peanuts. Then wrap it up and eat. (For those who like it extra spicy, Thai chilly sauce can be added as another topping.)

Enjoy your cooking for Thai Lettuce Wraps is Vegetarian Version.

[Source from; thaifood.about.com]

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Tuesday, June 13, 2006

Going Vegetarian with Indian Food

Going Vegetarian with Indian Food Dining in a typical American home or restaurant would make it seem nearly impossible to be a vegetarian. Many consider vegetarian food as something raw without any selection. Indian vegetarian food proves all of this wrong. Indian food has a very wide variety of vegetarian (even vegan) foods.

For starters, go to your local Indian restaurant to find a wide range of cooked, spiced and diverse variety of vegetarian food. Many of the Indian restaurants would prepare less spicy version if you are not used to the spices yet (you will love them as you get used to them). We would also recommend you to go through some of our vegetarian food and do not shy away from experimenting to fit your palate.

Enjoy your going Vegetarian with Indian food.

[Source from; www.food-india.com]

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Friday, June 09, 2006

Strawberry Banana Yoghurt

This beverage menu for vegetarian, it’s diet beverage and makes you relaxing and good for health. That yoghurt is delicious for everyone.

Ingredients (use vegan versions):

Strawberry Banana Yoghurt- 1 banana sliced and frozen
- 4 large strawberries or 5-6 small strawberries
- 2 tablespoons vegan protein powder, I use Naturade
- Splash of vanilla soymilk

Directions:

1. Freeze the sliced banana overnight. Slice strawberries and mix with banana, pulse in blender.
2. Mix in protein powder, making sure all lumps are blended. Add a splash of soymilk and mix until smooth, but don't over mix!
3. Add some fresh, whole blackberries or more slices of strawberries at the end!
4. Packs a good serving of protein without any fat! You could really do this with any fruit, but I think the banana is necessary for the consistency.

Serves for: 1
Preparation time: 5 minutes + freezing time for a banana

Enjoy your cooking is Strawberry Banana Yoghurt for Vegan version.

[Source from; vegweb.com]

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Wednesday, June 07, 2006

The Vegan Society

The Vegan SocietyFounded in 1944, The Vegan society provides advice on a way of life free from animal products for the benefit of
• People – UK dietary calories from animal product have fallen 25% in 25years as millions of people attempt to follow Government advice and adopt a healthier more plant rich diet.
• Animals – Concern about factory farming and animal welfare has never been greater.
• The environment – Western food choices have a major impact on the natural environment and the developing world.

The UK has
• 3 million vegans and vegetarians including thousands of Hindus.
• A further 3 million people with problems digesting milk.
• Millions more who avoid particular animal products for ethical, health or religious reasons.

The Vegan Society supports all who wish to replace or reduce animal products in their diet and provides expert advice to
• the media
• doctors, dietitians, caterers and food producers
• authorities dealing with food labeling, additives, school meals and meals and other public health issues

The Society is relied on for
• the authoritative nutrition manual, Plant Based Nutrition and Health
• the regularly updated Animal Free Shopper
• the trusted Sunflower trademark on animal products

Free information pack from The Vegan Society
7 Battle Road, St.Leonards on Sea, East Sussex TN377AA
Tel 0845 458 8244
Email; info@vegansociety.com
www.vegansociety.com

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Monday, June 05, 2006

Veggie Thai Pineapple Fried Rice

Pineapple Rice is the signature dish of Thailand, normally served in a carved-out pineapple. This menu is a vegetarian variation of this classic Thai recipe. Veggie Thai Pineapple Fried Rice easy for your cooking.

INGREDIENTS FOR VEGAN:

Veggie Thai Pineapple Fried Rice- 1 whole pineapple
- 3 cups cooked rice, preferably several days old
- 4 Tbsp. peanut or coconut oil
- 1-3 Tbsp. vegetable stock (or chicken stock if non-vegetarian)
- 2 shallots, thinly sliced
- 3 cloves garlic, finely chopped or pressed
- 1 green chilli, thinly sliced
- ½ cup raw unsalted whole cashews
- ½ cup frozen peas
- 1 small or medium carrot, grated
- ¼ cup raisins or currants
- 2 Tbsp vegetarian fish sauce, or soy sauce (use regular fish sauce if non-vegetarian)
- 2 tsp. curry powder
- 3 spring onions finely sliced
- 1/3 cup fresh coriander
- 1 egg (optional)

PREPARATION:

1. Slice off one side of the pineapple to remove the skin (do no cut off the leaves). Carve out the fruit from inside the pineapple. Set carved pineapple aside. (For step by step instructions, click on the link below recipe)
2. Cut the fruit of the pineapple into bite-size pieces to make 1 cup.
3. Mix 1 Tbsp. oil with the rice, using your fingers to separate chunks.
4. Place remaining oil in a wok/large frying pan and turn heat on to medium-high. Add shallots, garlic, and chilli, stir-frying until fragrant (1-2 minutes). If the wok becomes too dry, add a little stock or water 1 Tbsp. at a time.
5. Crack egg into wok, if using, and stir quickly to cook.
6. Add [veggie] fish sauce or soy sauce, curry powder, peas, carrot, and cashews. Stir-fry (1 minute).
7. Now add rice, fresh pineapple pieces, and currents. Stir to combine and continue stir frying over high or medium-high heat until the rice "dances" (you'll be able to hear it popping), 1-3 minutes).
8. Taste for saltiness. If not salty enough, add up to 2 Tbsp. more [veggie] fish sauce or soy sauce.
9. To serve, scoop rice into the carved-out pineapple. Top with spring onions and coriander.

Serve for; 4
[Source from; thaifood.about.com]

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