The special thing about this meal - except from boiling and frying eggs - is the tamarind sauce that paste (if you have no tamarind paste, you can substitute it for substitute with 2 teaspoons fresh lime to a bit of water for ca. 15 minutes, then squeeze the tamarind and discard. The tamarind water is used for the sauce later. Add palm sugar, vegan fish sauce and tamarind water Stir until the palm sugar is dissolved Let the sauce

The special thing about this meal is the tamarind sauce that goes with it, and this sauce makes a great paste (if you have no tamarind paste, you can substitute it for substitute with 2 teaspoons fresh lime to a bit of water for ca. 15 minutes, then squeeze the tamarind and discard. The tamarind water is used for the sauce later. Add palm sugar, vegan fish sauce and tamarind water Stir until the palm sugar is dissolved Let the sauce

time: 25 minutes - Cook time: 5 minutes - Total time : 30 minutes - Makes 1 cup INGREDIENTS Juiced tamarind chilies in a bowl of warm water for about 15 minutes In a separate small bowl, soak 1 tablespoon of tamarind paste in 1/4 cup of warm water for about 15 minutes Squeeze the tamarind paste to extract as much of Discard the pulp (and tamarind seeds, if any) Slice and remove the seeds from the soaked dried chilies

1/2 cup of vegan fish sauce 2 cups water 3/4 cup brown sugar, packed 2/3 cup sugar 1 tablespoon of tamarind pulp (if no tamarind paste, make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice store the dressing PREPARATION FOR THE DRESSING Make the vegan fish sauce Make the replacement for the tamarind

teaspoon soy sauce 1 tablespoon (vegan) oyster sauce 1 teaspoon of sugar 1/4 cup long bean 1–2 teaspoon tamarind water (optional, if no tamarind it can be replaced by t teaspoon of lime and 1/2 teaspoon of sugar, Dice the tomato Dry and crumble the tofu Cut the long beans into pieces of 0,5 centimeter Make the tamarind water (squeeze the dried tamarind n some water) or replacement Finely slice the red bell pepper and

1/2 cup of vegan fish sauce 2 cups water 3/4 cup brown sugar, packed 2/3 cup sugar 1 tablespoon of tamarind pulp (if no tamarind paste, make a mix of 1 tablespoon brown sugar and 2 tablespoons of fresh lime juice for the dressing PREPARATION FOR THE DRESSING Make the vegan fish sauce Make the replacement for the tamarind

toasted 1 cup of coriander leaves Spring onions to serve 2 liter of water Dressing 2 tablespoons of tamarind onions, white part only, thinly Toast the shredded coconut in a dry saucepan until golden brown Mix the tamarind

garlic, cleaned 1 big onion, chopped 1 whole lime leaf (aka kafir leaf) A bit of salt 1 tablespoon tamarind a low heat and let the oil warm Scoop the mix from the pureed mix in the pan Add the lime leaf, the tamarind

tablespoons cilantro leaves (optional) 2 tablespoons Thai basil leaves (optional) For the Sauce: ½ tablespoon tamarind Grade the carrot Quarter the tomatoes Chop the cilantro roughly Chop the basil leaves coarsely Mix the tamarind