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01.Vegetable and Fruit Carving edited by Nidda Hongwiwat
02.Thai Hawker Food
03.The Best of Thai Cuisine by Sisamon Kongpan
04.Step-by-Step Thai Cooking edited by Jane Price
05.The Best of Thai Vegetarian Food By Sisamon Kongpan
06.Thai Dessert
Pira Sudham
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Thai Vegetarian Cooking $26.33

Thai Vegetarian Cooking

Thai vegetarian cooking is simply the use of non-meat ingredients in Thai cuisine which is characterized by hot, pungent and aromatic flavors. Vegetarian diets boasts a feel-good factor while making life healthful. With this Thai vegetarian cookbook, you can find Thai vegetarian cooking right at your finger tips.

Recipes included:

Spring rolls with vegetable filling
Crispy rice crackers with minced tofu dip
Crunchy lemongrass with roasted chili sauce
Fried bread with mushroom spread
Golden fried wonton
Vegetarian rolls
Steamed crescents with mushroom filling
Dried mushrooms and tofu with savory sauce
Multi-grains pancake
Spicy banana blossom fritters
Three-flavored crispy rice vermicelli
Sweet corn patties
Golden seaweed rolls
Golden red onion nuggets
Mushrooms and young coconut tom yum
Vegetarian tom yum kung
Vegetarian coconut galangal soup
Thai vegetarian soup
Bitter gourd soup with pickled mustard green
Seaweed soup
Wax gourd soup with pickled lime
Braised tofu in five Chinese spices
Braised hookee in soy sauce
Grilled long green eggplant salad
Crispy water morning glory with roasted chili dressing
Vegetarian crispy shrimp flake with spicy green mango salad
Vegetarian salted fish salad
Thai eggplant salad
Spicy vegetarian salad
Vegetarian tuna and herbs salad
Spicy green mango salad with mushroom tempura
Country-style TVP salad
Spicy mushrooms salad
Spicy TVP sald
Tempeh with spicy mushrooms and green mango
Garden salad with tri-color dressings
Garden salad with sesame oil dressing
Savory Phuket salad
Green papaya salad
Spicy Dips
Vegetarian shrimp paste dip
Roasted chili paste with tofu
Tangy tomato dip
Green tamarind dip
Crunchy green mango dip
Aromatic chili dip
Hog plum dip
Pickled Chinese olive dip
Vegetarian ferment fish dip
Fermented soybean dip
Savory white tofu dip
Vegetarian roasted duck curry
Red curry with assorted mushrooms
Green curry with long green eggplants
Wax gourd and tofu curry
Sour soup with mixed vegetable
Jungle curry
Southern yellow curry
Vegetarian fish’s entrails curry
Mussamun curry
Panaeng curry
Tofu in chu chee sauce
Stir-fried and fried
Spicy stir-fried TVP
Stir-fried long green eggplant
Crisp-fried tofu in red curry sauce
Stir-fried mixed vegetables
Stir-fried eryngii mushrooms with holy basil
White tofu in mild curry sauce
Stir-friend mung-bean noodles with mixed vegetables
Pan-fried shitake mushrooms
Stir-fried stinky bean in curry sance
Spicy stir-fried enoki mushrooms
Stir-fried chayote
Stir-fried preserved Chinese radish with egg
Stir-fried vegetarian chicken with cashew nuts
Stir-fried kale with vegetarian salted fish
Tasty shredded mushroom
Omelet with fresh bean cured skin
Spicy corn patties
Fried tofu with sweet tamarind sauce
Savory fried tempeh
Steamed and braised
Steamed mushroom curry
Steamed egg custard with assorted mushrooms
Braised tofu with herbs
Traditional braised TVP
Salty tofu
Steamed tofu and mushrooms in soy sauce
Braised shitake mushrooms in soy sauce
Single dished
Phad thau with mung bean noodles
Phad thai extra
Fried rice with tri-color vegetable
Rice seasoned with red fermented tofu
Stir-fried rice noodles with vegetable and sweet dark soy sauce
Rice noodle roll thick soup
Rice noodle roll clear soup
Rice noodle with vegetarian brown soup
Fried rice noodle with mixed vegetables and gravy
Rice noodles in red sauce
Vegetarian seafood sukiyaki
Wonton soup
Vegetarian chicken rice
Vegetarian rice soup
Vegetarian congee
Fermented rice vermicelli with green curry
Fermented rice vermicelli with chili peanut sauce
Fermented rice vermicelli with banana blossom curry sauce
Southern rice salad with assorted vegetables

Bangkok 2008
Sangdad Publishing
Large size 200 x 240 mm.
240 pages, colour photographs throughout
ISBN 9789740589341


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