Sayur Lodeh

Eggplant Stew
1 red pepper, cubed
1/4 c sliced onion
1 clove garlic, sliced
1 salam (bay) leaf
1 piece galangal
1/4 tsp shrimp paste
1/2 tsp tamarind in 1 tbsp water
1/4 tsp ground cumin
1/2 tsp coriander
1 tsp salt
1/2 tsp sugar
1 kemiri nut, crushed
1 cup chicken or beef broth
1 cup coconut milk
1 lb eggplant, in 1-inch cubes

Put everything except the coconut milk and the eggplant in a saucepan, boil, cook over medium heat for 5 minutes. Add the eggplant and the coconut, cook 10 more minutes, basting frequently.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

Som Tam 2

1/4 cup chopped tomatoes
1/2 tsp red and green chilis
5-6 one-inch cut pieces of green bean (optional)
1 tsp chopped garlic
2 tbsp roasted cashews or peanuts
1 lime's juice
2 tbsp. soy sauce
2 tbsp. sugar water
Grated or matchstick-size green papaya (ideal) or carrot, cucumber, beet, or green mango

Smash the nuts, garlic, and chilis in a mortar and pestle.  Add the green beans and tomatoes, mix a bit.  Add the lime juice, soy sauce, and sugar water, mix well.  Add the papaya or whatever and mix well.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Pumpkin "hummus"

1 tbsp sesame seeds
2 tbsp cashews (or walnuts or peanuts)
3-4 tbsp steamed/boiled pumpkin (or other winter squash, sweet dumpling squash is good)
A few coriander leaves
1 tsp soy sauce

Smash the sesame seeds and cashews in a mortar and pestle (or food processor).  Add the pumpkin, leaves, and sauce.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Green Curry 2

1 tsp green chili paste

1 kaffir lime leaf, crushed

1 slice galangal, crushed

1 inch cut lemon grass

1/2 cup coconut milk

1 handful vegetables (like eggplant, green bean, squash, carrot, onions)

6 tbsp water

1 tbsp soy sauce

1 tsp sugar

3 tbsp coconut milk

chopped mint and/or thai basil (3-4 leaves)

Fry the chili paste.  Add everything up to the vegetables (but only half of the coconut milk), cook until thick.  Add water, soy sauce, and sugar.  Add the rest of the coconut milk and mint/basil.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Massaman Curry

Chopped carrot, onion, tomato
1/2 tsp. red chili paste
1 tsp. curry powder
3 tbsp water
1/2 cup coconut milk
1 tbsp soy sauce
2 tsp sugar
1 handful vegetables, like steamed sweet potato or pumpkin
1 tbsp tofu
1 tsp lime juice

Fry the carrot, onion, tomato, chili paste, and curry powder in a wok.  Add a little water to stop it from burning if necessary.  Add water and most of the coconut milk, cook until thick.  Add the soy sauce, sugar, vegetables, and tofu, mix well.  Add the rest of the coconut milk and lime juice.

For Penang curry, replace the curry powder with cumin powder.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Pad Thai 2

Chopped carrot, onion, tomato, tofu
Minced garlic
Minced chili (optional)
1 beaten raw egg
Chicken/seafood (optional)
3 tbsp water
1 portion of presoaked noodles (soak for a couple hours, or just pour boiling water over them)
1 tbsp soy sauce
1 tsp sugar
1 tbsp mixed bean sprouts and chopped green onion
1/2 tbsp crushed roasted peanuts or cashews
1 tsp chili flakes
Juice from 1/4 lime

Fry the carrot, onion, tomato, tofu, garlic, and chili in a wok.  Move them to the side of the wok, then add the egg to the bottom.  When the egg is nearly cooked through like an omelette, flip it, break it into pieces, and push it aside.  Add the noodles and the water, mix well.  Add the soy sauce, sugar, sprouts, green onion, and nuts.  Add the chili flakes and lime juice.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Fried vegetables with ginger and cashew nuts

Chopped carrot, onion, tomato, tofu

Crushed garlic

Crushed red and green chili

Mixed vegetables

Some water

1/2 tbsp soy sauce

1/2 tsp sugar

1 tbsp sticky soy sauce or mushroom sauce (or oyster sauce)

1 tbsp shredded fresh ginger

1 tbsp toasted cashew nuts

Fry carrot, onion, tomato, tofu, garlic, and chilis in a wok in oil.  Add mixed vegetables and water, cook 2-3 minutes.  Add sauces and sugar.  Add ginger and cashews.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010