IMBB 19 "I can't believe I ate Vegan": Thai style
These few days, I attempted cooking up a few vegan dishes and got much demoralizing comments from my fussy eating siblings. They weren't really happy when they found out there was no meat in the dishes. Yesterday night, one of them told me straight in the face "I HATE VEGAN!!!" after being tricked into eating vegan curry macaroni au gratin (sorry, no pix for this one).
And yet, with all these rotten feedback, I was determined to try it once more when it suddenly struck me to cook it Thai style. Thai food uses a lot of herbs and spices. The food is mostly sweet, sour and spicy... and I thought this would be a good disguise for vegan dishes. Hehe..
I came up with 4 dishes (mango salad, pineapple fried rice, vege spring roll and lychee agar-agar) and a refreshment (rose and lemon drink) and what do you know... to my surprise, my siblings did not complain as much as I thought they would. They ate it rather peacfully and gave decent ratings for the food (6 or 7 over a scale of 10). They liked the vege spring roll most of all. Here's goes the recipe. Reminder: please use ingredients that are vegan. I read that vegans are picky about their sugar too ;p...
Thai Mango Salad
(Makes approx 4 servings):
4-5 shallots sliced thinly
2 tablespoon chopped ginger flower (bunga kantan)
2 tablespoon chopped kaffir lime leaves (daun limau purut)
1 lemon grass sliced thinly (use only the bulb part)
1 tablespoon sugar (or according to taste)
juice of 2 small limes
few bird eye chillies chopped (becareful this is spicy!)
salt to taste
In a salad bowl, toss all ingredients together and serve.
(Makes approx 2 servings)
2 1/2 cup of cooked rice
4 shallots thinly sliced
1 teaspoon grated ginger
1 teaspoon chopped garlic
1 tablespoon tumeric powder
1/2 cup frozen mixed vegetables (peas, corn and carrot bits)
1 cup chopped fresh pineapples (use sweet ones)
salt to taste
sultanas and nuts for garnish
In a pan, fry the shallots in oil until brown and crispy. Take it out and leave aside for garnish later. Usin the shallot oil in the pan, saute garlic and ginger and add in the tumeric. Add in the rice and stir until coated with tumeric. Lastly add in the pineapples, mixed vegetables and stir a little more until cooked. Season to taste. Serve warm with fried shallots, sultanas and nuts as garnish.
(Makes approx 1 dozen)
3 cups of thinly sliced cabbage
5 snow peas thinly sliced
3 shiitake mushrooms soaked and thinly sliced
1 small carrot shredded
handful of mung bean thread (tang hoon) soaked in water and drained
1 tablespoon chopped garlic
1 tablespoon sesame oil
1 tablespoon soya sauce
salt and pepper according to taste
spring roll wrappers (for extra crunch, use 2 wrapper for 1 roll)
In a pan, heat some olive oil and sesame oil. Saute the mushrooms then add in the cabbage and fry until soft. Add in the carrots, snowpeas and mung bean thread. Add in soya sauce and season according to taste. Wrap the fried vegetables in spring roll wrappers and deep fry. Serve warm with sweet Thai chilli sauce.
(Makes approx 2 dozen)
12 gram agar-agar strips
1 liter water
1/3 cup sugar (or according to taste)
1 can of whole lychees in syrup
1/3 Thick coconut milk for additional flavour
Pink colouring or rose syrup
In a pot, boil agar-agar and water until dissolved. Add in sugar and a bit of lychee syrup. Lift the agar-agar from stove, add thick coconut milk and colouring. Arrange lychees in mould and pour agar-agar into mould. Keep in the refrigerator until set. Serve chilled.