Tear the dried kale into bite size pieces Arrange 2 racks to divide the oven into thirds and heat to

Add the bamboo shoots, chilies, and pieces of kaffir lime leaf.

cup shallots (finely chopped, or purple onion) 5 to 6 cloves garlic (minced or finely chopped) 1 to 2 pieces galangal (thumb-size or ginger, sliced into thin matchstick pieces) 1/2 to 1 small fresh red chili ( the chili finely Half the mushrooms if you have big ones Slice the carrot finely Cut green beans in pieces Cut the tomato in pieces Half or quarter the leafy vegetables, depending on the size METHOD TO MAKE Add the tomato pieces and stir fry 2 to 3 minutes more.

If all of the vegetable pieces move, you are good to go.

paste EQUIPMENT Wok Knife PREPARATION Make the yellow curry paste Drain the tofu and dice in bite size pieces

cilantro root Dice the onion fine Dice the tomato Dry and crumble the tofu Cut the long beans into pieces

mince the Thai chillies Juice the limes Mince and crush the garlic Cut the shallot in thin half mooned pieces

PREPARATION Make the vegan oyster sauee Make the vegan fish sauce Make the vegetable stock Cut the garlic in pieces

VEGAN KANOM KOH Prep : 10 min Cook: 20 min Ready in: 30 hours Makes: 70 pieces INGREDIENTS 250 gram

Cut the end of the beans, clean and cut in pieces of 2 centimeter Slice the red onion in thin strips MAKING THE SALAD Add vegetable oil to skillet and warm on medium heat Crumble tofu with hands into small pieces

Knife glasses PREPARATION Make the chocolate cake Make the chocolate pudding Slice the cake in small pieces

Make the vegan red curry paste Make the vegan fish sauce Wash and clean the green beans, cut them in pieces