Thai Yellow Vegetable Curry

This vegetable curry can be made as a side dish, or as the star player. Either way, this Thai yellow curry is super healthy with its homemade combination of fresh herbs and spices (no packaged curry paste used here), plus an array of vegetables such as bok choy, broccoli, snow peas, eggplant - or whatever greens happen to be in season where you live. So head out to the market, pick up some fresh veggies, and cook up this easy Thai yellow curry for a truly healthy and taste-sensational treat!

Ingredients;

Yellow Curry Sauce;
* 2 cans good-quality coconut milk
* 1/2 tsp. fenugreek
* 1 tsp. coriander seeds
* 1 tsp. black mustard seeds
* 1-2 green or red chillies, de-seeded (or leave seeds in for a spicer curry)
* 1 Tbsp. ground cumin
* 1/2 tsp. turmeric, dried, OR 1 thumb-size piece fresh turmeric, peeled and sliced
* 3 cloves garlic
* 1 thumb-size piece galangal or ginger, peeled and sliced
* 1 stalk lemongrass, sliced thinly (or purchase already prepared in the frozen section of your local Asian grocery store)
* 1/2 onion
* 3 Tbsp. fish sauce, vegetarian fish sauce, or soy sauce/tamari
* 1 tsp. shrimp paste (if vegetarian, substitute 1 tsp. dark soy sauce)
* approximately 1 cup fresh coriander, including the stems
* 2 Tbsp. brown sugar (or substitute honey or xylitol)
* juice of 1/2 lime
* 2-3 kaffir lime leaves, frozen or dried (find these at your local Asian grocery store)

Vegetables;(choose from any of the following, or add your own ingredients)
* 1 can fava beans or chick peas
* approximately 2 cups bok choy, baby bok choy, or Chinese cabbage, chopped
* 4-6 shiitake mushroom, sliced
* red, green, or yellow bell pepper, sliced
* 1/2 japanese eggplant, sliced (leave skin on)
* 1 large carrot, sliced
* 1 cup tofu
* 1 cup broccoli
* 1 cup cauliflower
* 1 cup fresh basil, roughly chopped if the leaves are large (for garnish)
* Other Ingredient:
* canola or other vegetable oil for stir-frying

Preparation;

1. Place 1/2 can of the coconut milk (reserve the rest for later) plus all other sauce ingredients in a food processor. Process well. You now have a homemade yellow curry paste.
2. Place 2 Tbsp. canola or other oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
3. Add the other 1/2 can of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, mushrooms, tofu and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5 minutes.
4. Add the second can of coconut milk plus the bell pepper(s), japanese eggplant, and beans. Stir well and cover, allowing to cook for another 5 minutes.
5. Lastly, add the broccoli and bok choy/Chinese cabbage. Stir well and cook for another 2 minutes, or until broccoli is bright green and cabbage has softened.
6. Remove from heat. Do a taste test. If the sauce is too bitter, add 1-2 Tbsp. more brown sugar, and/or 1 Tbsp more fish sauce/soy sauce (use the fish/soy in place of salt).
7. Sprinkle with fresh basil and serve with plenty of Thai jasmine-scented rice (white or brown). This dish also works well served with white or whole-grain couscous, or white/whole-grain basmati rice.

Enjoy your cooking for Thai Yellow Vegetable Curry.

[Source from; thaifood.about.com]

10 Rules for The Vegetarian Festival in Thailand

Thai Vegetarian Festival is an annual event held during the ninth lunar month of the Chinese calendar. It is believed that the vegetarian festival and its accompanying sacred rituals bestow good fortune upon those who religiously observe this rite. In this year, The Thai Vegetarian Festival is during 22 October - 30 October 2006 in Thailand.

1. Cleanliness of bodies during the festival
2. Clean kitchen utensils and to use them seperately from other who do not join the festival
3. Wear white during the festival
4. Behave physically and mentally
5. No meat eating
6. No sex
7. No alcoholic drinks
8. People at mourning period should not attend the festival
9. Pragnant ladies should not watch any ritual
10. Ladies with period should not attend the ritual

You can join to The Vegetarian Festival in Thailand at Phuket, Chiang Mai and Bangkok.

Bananas Rice Pudding - Vegetarian Dessert in Thailand

Banana is famuous fruit in Thailand. Bananas Rice Pudding is vegetarian dessert in Thailand. This menu is vegetarian foods, non-fat and easy to cooking. You can use Kin-Jay festival.

Ingredients for vegan version:

- 3 cups rice milk or nonfat milk
- 1 cup short-grain rice
- 3 bananas, mashed
- 1/2 teaspoon nutmeg
- 1 1/2 tablespoons brown sugar
- 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees.
2. Combine all ingredients well and pour into 1 1/2 quart casserole.
3. Bake for 1 to 1 1/2 hours, stirring occasoinally, until rice is tender.
Makes about 4 cups.

Enjoy your cooking for Bananas Rice Pudding.

Khanom bueng is a Thai dessert and Vegetarian Foods

Khanom bueng is a Thai dessert that rather difficult to prepare, contains a variety of ingredients, such as flour, and various toppings. The main ingredients, however, are ground green gram or mung bean flour – a vegetable source of protein. The coconut milk, mixed with mineral salt and containing protein and vitamins, provides energy and fat; and a sweet topping is a source of protein derived from eggs, together with amino acids and valuable mincrals.

Overall, kanom buang is a rich source of protein from eggs, which in turn is converted into energy, as is the carbohydrate and fat from coconut, coconut milk and sugar. The end result is a delicious and mouth-watering dish. And then, Khanom bueng is Vegetarian Foods and use in period Kin Jay festival. That is good idea for Vegan.

[Source from; thaicuisineonline.com]

Kimchi is Famous Korean Vegetarian Food

Kimchi (a.k.a. kimchee) is a raw, pickled vegetable concoction indispensible to Korean cuisine. Kimchi usually includes tiny fish or shrimp. Wanting a vegan version, I decided to learn to make it myself. I've found that this spicy fermented side dish is quite easy to make, and will keep for many weeks in the fridge, slowly growing tangier.

Ingredients for vegan version;

- 2 heads Chinese cabbages, 1 Korean white radish
- 2 cups of coarse salt
- 1 cup red pepper powder
- 1/3 cup tiny salted shrimp
- 2 knobs ginger,1 head garlic,1 large green onion,1/4 bundle very thin green onion
- 1/3Ib.fresh oyster,1/3 bundle watercress
- 4tbsp.salt,1/4 bundle Indian mustard leaf,red pepper threads

Methods;

1. Discolored outer leaves and the root of mature whole cabbage are removed. Cut each cabbage lengthwise into two section.
2. The cabbage sections are soaked in a brine with 10 cups of waters and a cup of salt for 2-7 hours until softened.
3. Rinsed in cold water, and then drained. Cut one-third of radish into thin strips. Cut green onions,the watercress stems and Indian mustard leaf into 3/4 length.
4. Crushed garlic, crushed ginger, the salted shrimp juice, hot red pepper powder,and seasonings are blended together.
5. Remove the shells from the oysters and clean them using salt and prepare the chopped shrimps
6. Blend every stuffs but cabbage.The blended stuffing materials are packed between the layers of leaves,and the stuffed cabbage are tightly stacked in a jar.

The amount of salt to be added controls the rate of fermentation.kimchi to be consumed during the winter has less salt than those prepared during the spring. The rate of fermentation is also affected by temperature.

Tamarind Juice is Popular Drink in Thailand

The tamarind fruit is a seed pod, brown in color and several inches long, which contains a sour-tasting pulp.

Tamarind Juice is a refreshing drink. It is said to lower body temperature. And now is popular in Thailand. This beverage menu for vegetarian, it’s diet beverage and makes you relaxing and good for health. That juice is delicious for everyone.

Ingredients for use to vegan versions:

- 40 gms Brown Sweet Tamarin Pulp
- 400 ml Boiled Water
- A Pinch of Salt
- 100 ml Sugar Syrup
- 50 gms Crushed Ice

Preparation;

1. Mix the tamarind pulp and water together, in a blender.
2. Bring to the boil; add the salt and syrup, stirring as it warms up.
3. Leave to cool.
4. Sieve to remove any pulp.

Enjoy your cooking for good beverage.

Serve over crushes ice.