Thai Vegan Four Course Meal

Come join me in my kitchen as i contune sharing my recent studies at a renowned vegan restaurant in Bangkok. Recent spent 3 weeks in Bangkok, the first was mainly taking cooking lessons with Chef Pon at May Kay Dee Green Garden Restaurant and then working with her in this amazing restaurant, learning their approach to issan style Thai cooking. I was introduced to a whole new world of culinary delight in this restaurant and also exploring the local vegan restauarnts, from little hole in the walls to high end, fancy and creative approaches to Thai Vegan cuisine.

Soup: Rice Noodles, wonton chips, shimeji, enoki, shitake in yen ta fu broth.

Salad: Som Tom: Green Papaya, carrot, peanut, lime, tamarind, soy sauce, coconut sugar

Entree:

Massamum curry (potato, pumpkin, tofu, carrot cooked with a homemade massamum paste)

Fried Tempeh (homemade fava bean) with peanut sauce

Gai Lan with garlic

Pickled radish

Rice

Dessert: Sticy Rice with citrus

celebrating the local citrus harvest with blood oranges, cara cara oranges, pomelo, satsuma tangerines with coconut sauce

Host or Publisher Philip Gelb