cucumber 3 tablespoons vegetable oil 1 tablespoon minced garlic 2 large eggs 1 tablespoon oyster/mushroom sauce 1 tablespoon salted yellow soybean paste, beans included (you can replace it with vegan fish sauce ( a bit less, because salty) or with soy sauce. 1 teaspoon sugar EQUIPMENT knife a large wok spatula PREPARATION Take the wok off the heat Add the oyster sauce, yellow soybean paste, and sugar.

Pumpkinseeds or sunflower seeds Young peas or beans INGREDIENTS FOR THE DRESSING 1 1/2 cup of vegan fish sauce dressing Serving plate Small bowl for the dressing PREPARATION FOR THE DRESSING Make the vegan fish sauce thin long strips Roast the pumpkin seeds METHOD FOR MAKING THE DRESSING Add all ingredients to a large saucepan Lower the heat, the mixture keeps simmering until the sauce is reduced about half Strain the sauce. Add the syrupy sauce to a glass jar with lid The dressing can be stored in the refrigerator for 1 month

ginger 1 tablespoon vegetable oil 2 cloves garlic 4 tablespoons home made panang curry paste 1/4 cup soy sauce tsp nutmeg 1/4 paprika 1/4 tsp cumin handful fresh mint handful fresh basil EQUIPMENT A bowl Medium sauce In a medium sauce pot, heat the oil and add the shallot, ginger and garlic. Add the tofu, toasted chilies, coconut milk, vegetable stock, soy sauce, kaffir lime leaves, and bell Serve the Penang Curry with tofu, along with steamed brown rice and additional soy sauce at the side.

minutes Cook time: 5 Total time: 10 minutes Serves: 4 portions INGREDIENTS 6 eggs 2 teaspoons salty soy sauce (or fish sauce 1/2 cup cha om vegetable oil EQUIPMENT bowl fork a flat-bottom wok or pan PREPARATION Wash the leaves Combine the cha om leaves with the eggs and soy sauce in the bowl Whip with a fork or

portions INGREDIENTS 1 bunch Water morning glory 4 Thai chilies 3 large cloves garlic 1 tablespoon soy sauce 1/2 tablespoon vegan oyster sauce 1 tablespoon vegetable Oil EQUIPMENT A bowl a wok PREPARATION Clean Dump the bowl of ingredients up-side-down into the pan, so that the sauces are on the bottom.

portions INGREDIENTS 1 1/2 cups of sticky rice 1 ½ cups coconut milk 1 cup sugar ½ teaspoon salt for the sauce Make your sticky rice Make your coconut milk Peel and slice the mango Toast the sesame seeds Make the sauce Serving sauce: Mix 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the cornstarch in a saucepan Bring to a boil. Pour the sauce over the mango's and rice. Sprinkle with sesame seeds.

20 minutes - Cook: 25-30 minutes - Ready in: 1 hour - Makes: 1 big pizza INGREDIENTS Pizza dough Sauce sprouts 1/2 tablespoon cilantro, minced 1 tablespoon crushed, unsalted peanuts EQUIPMENT Pizza pan Saucepan Bowl Whisk Measuring cups Rolling pin PREPARATION Preheat oven to 180° Celsius Make the Pizza dough Sauce Make the coconut milk Make the red curry paste Mix all the ingredients for the sauce in a bowl, set sprouts Mince the cilantro Crush the peanuts METHOD Roll out your dough into the pizza-pan Pour the sauce

cup of coconut milk (see recipe here) Tofu, diced in bite sized cubes Vegetable oil for cooking Soy sauce Sugarcane sugar Some cilantro for decoration EQUIPMENT A heavy bottom saucepan or wok A big spoon A Make your own coconut milk and yellow curry if you like Add some vegetable oil in a medium to large sauce Add the soy sauce and the sugar. Add in the rest of the coconut milk. You may need to add in more soy sauce, curry or sugar depending on your preference.

bit and add some more toffee Sprinkle some peanuts on top METHOD TO MAKE THE CONDENSED MILK TOFFEE SAUCE METHOD TO MAKE THE CONDENSED MILK TOFFEE SAUCE IN A PAN ON YOUR STOVE: Pour the milk into pan Put on stir, stir and keep stirring for approx. 15-20 minutes (If you do not stir the milk will burn and your sauce will be ruined) The sauce will thicken and discolor to a beige color when done Take out and stir Place

curry paste (or more if you like it really spicy) 2 tablespoons brown sugar 1 tablespoon vegan fish sauce cut in cubes Cut the kaffir lime leaves in threads Make the vegan red curry paste Make the vegan fish sauce Add brown sugar, water, ginger and vegan fish sauce. Stir.

Combine it with your home made flatbread or use it as a sauce for your rice or noodles. vinegar 2 tablespoons vegetable oil 3 cloves garlic 1/2 teaspoon red pepper flakes 1/2 teaspoon soy sauce

wonderful addition to our buffet meals as a side dish, or a snack, served with some delicious sweet chili sauce cups bean sprouts ½ cup green onion 350 gram firm tofu 3 tablespoon vegetable oil 3 tablespoon soy sauce Stir in the remaining tablespoon of oil, plus the soy sauce and pepper. Sprinkle with salt Serve with Thai Sweet Chili Sauce This recipe is made at the @THEFOODFORESTKITCHEN