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Introducing a brand new vegan Thai supper club, this vegan Northern Thai dinner highlights Lanna cuisine.

The post Vegan Northern Thai Dinner appeared first on Messy Vegan Cook.

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Kanom (khanom) Thai, or Thai sweets, are major players in the culinary landscape that is Thai cuisine. In comparison with European sweets, however, kanom Thai might seem daunting. If European confectionary traditions are characterised by pastries and cream, then Thai dessert culture is portrayed on a canvas of sticky rice...

The post Vegan Thai Kanom (Thai Desserts) appeared first on Messy Vegan Cook.

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These easy to make dried agar candies are found in many Asian countries. The Japanese wagashi form is called kohakutou, while in Indonesia it is agar agar kering. My recipe is for a Thai version called kanom woon grop. As easy as they are to make, kanom woon grop can take several days...

The post Crispy Dried Agar Jelly Candy appeared first on Messy Vegan Cook.

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Kao ka moo is a dish of Teochew Chinese origin that is now firmly Thai. The flavour profile is salty and rich, with an underlying sweetness (although this recipe isn’t as sweet as many versions you would find in central Thailand). Classed as aahaan jan diao, or a single plate dish for...

The post Vegan Pork Stew on Rice appeared first on Messy Vegan Cook.

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Toward the end of last year I embarked on a trip to South Korea, where I preserved my insides and sanity with soju and makgeolli for two weeks. I began my trip in the capital of Seoul, exploring supermarkets, museums, and (of course) vegan restaurants. The booze For the uninitiated, soju...

The post Vegan in Seoul (Food + Travel Notes) appeared first on Messy Vegan Cook.

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A destination long on my want list, I was unprepared for the briskness of my first evening in Seoul last Autumn after touching down on a flight from Phuket. For dinner I ventured, shivering, to Ose Gye Hyang. I sometimes go on complaint binges about the averageness of most meals...

The post Kongbiji Jjigae (Korean Okara Stew) appeared first on Messy Vegan Cook.

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In Thailand fried eggs are expected to be crispy and golden, a result of deep frying as the cooking method. The use of bean curd sheets in this vegan fried egg recipe makes it easy to replicate that texture. When the sheets hit the oil they crisp right up.

The post A Vegan Fried Egg Recipe, Thai Style – Kai Dao Jay (ไข่ดาวเจ) appeared first on Messy Vegan Cook.

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Kee mao is a noun (not adjective) in Thai language that translates to drunk or drunkard. Prepended with pad or pat, which means stir-fried, the full title of this dish translates to drunk stir fry or drunkard's stir fry. Somewhere along the road "drunken noodles" becomes the accepted translation and the name stuck.

The post Vegan Drunken Noodles (Kway Teow Pad Kee Mao – ก๋วยเตี๋ยวผัดขี้เมา) appeared first on Messy Vegan Cook.

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The leading narrative of the Thailand vegetarian festival places its origins in Phuket, but the event has spread across the country. Cities and regions with large Chinese-Thai communities celebrate on the grandest scales. In past years I have divided my time at the festival between Phuket and Bangkok, but in...

The post Hat Yai Vegetarian Festival 2018 เทศกาลกินเจหาดใหญ่ appeared first on Messy Vegan Cook.

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In Korean dubu means tofu, while jorim refers to the cooking process of braising. This easy crowd-pleasing Korean braised tofu recipe comes together in just 30 minutes.

The post Korean Braised Tofu (Dubu Jorim) appeared first on Messy Vegan Cook.

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