Story of Bold Vegan Molly Is from Silver City, a Small Town in New Mexico and Has Been Vegetarian Her Entire Life

foreword

Bold Vegan is sassy, inviting, inclusive, and delicious.

Molly Patrick and I first met several years ago by phone. I called to ask her to return to Arizona even before she had unpacked the boxes from her move to the Bay area! I needed her help to rescue a floundering vegan restaurant. In an hour she bought a one-way ticket, committing to help as long as necessary. Since then, we have been fast friends and inseparable business partners.

Molly is a splash of good sense, energy, compassion, and creativity, grounded by a philosophy that enlightens and uplifts. In this light, Bold Vegan offers the hope of dramatic lifestyle opportunities in the guise of just plain fun.

Ignoring the consequences of our food choices has led to unnecessary animal suffering, environmental degradation, and poor health. As an oncologist, while I am aware of the cramped feedlots near my home, my principle concern is combating the damage to human health. I find it quite unsettling when a newly diagnosed cancer patient asks, “Why did this happen to me?”

Although one cannot know the specific cause of cancer for an individual patient, the standard American diet has been a major contributor in the recent sixty-year rise in cancer rates. Our bodies are designed to live long and healthy lives. However, without the phytonutrients and antioxidants found in plant foods, our body’s exquisite mechanisms for health are derailed, leading not only to cancer, but also to heart disease, diabetes, Alzheimer’s and strokes.

Every year the data gets stronger, confirming what we already know but conveniently ignore. Food scientists, attorneys, executives, and legisla- tors have adopted the tobacco industry’s strategy by systematically deny- ing the health impacts of our high fat, high sugar, high salt and low nutrient food.

Worse than tobacco, the food industry’s enticing ads legally pass our junk food habits on to our children. The specter of what was called “adult-onset diabetes” twenty-five years ago has crept into our elementary schools as “Type II diabetes.” The health, financial, and productivity implications are rapidly bringing third world health status to America.

I encourage you to accept Molly and Luanne’s invitation to join them in creating fun and delicious Asian cuisine. For so many reasons, it is time to go Bold Vegan!

Dr Carl Myers Medical Oncologist and Chief Medical Officer of Yuma Regional Medical Center. BOLD VEGAN FOOD OF SOUTH EAST ASIA. Text copyright © by Molly Patrick and Luanne Teoh. Photography copyright © by Molly Patrick and Luanne Teoh.

All rights reserved. No part of this book may be used of reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews.

First printing, September 2012

ISBN : 978-0-615-70237-7 Special Thanks To:

Nicholas Teoh - Book design & layout Tonya Hammond - Editor Pamela Patrick - Recipe tester Mary Rose LeBaron - Moral support Alani & Eva Mena - The most honest taste testers Finn Brabant - For being awesome Story of Bold Vegan Molly is from Silver City, a small town in New Mexico and has been vegetarian her entire life. She even lived in a tepee. Luanne is from Kuala Lumpur, a big city in Malaysia and has eaten meat her whole life. Molly became vegan in 2009 and is passionate about eating plants and helping other people eat lots of plants. She has learned that when you stop eating animal stuff and eat plants instead, you do wonders for the environment, the animals and your body.

Since having met Molly, Luanne has eaten lots more plants and a lot less animals. She enjoys the way her body feels when she eats more plants and less animals. She also has gained compassion for our furry friends and is starting to connect the dots between eating animal stuff and the effects it has on the environment. She hasn’t jumped on the vegan boat yet, but she is in serious talks with the vegan captain.

In the last few years Molly has travelled with Luanne around South East Asia, and Molly was crazy impressed with the food. So much fresh food available 24 hours a day. Molly learned quickly that eating is a national pastime and sport in South East Asia. Lucky for Molly, avoiding meat wasn’t hard on Luanne’s home turf. Avoiding fish sauce and eggs, on the other hand, was tough. Molly didn’t want to be “that type” of vegan, so she remains food flexible when she goes back to visit.

In 2012, Luanne and Molly had the idea to blend their collective backgrounds - Asian food, vegan cooking, photography and styling. With Molly’s cooking background and Luanne’s knowledge of food of the region, it was the perfect collaboration to introduce South East Asian cuisine to the non-vegan and vegan world.

Bold Vegan is a product of just that. A collaboration of our backgrounds and what fires us up and gets us out of bed in the morning.

All images and photography by Molly Patrick & Luanne Teoh

1 ...think vegan food is boring or only similar to rabbit food ...want to eat less meat and more plants and don’t want it to taste like the above ...want to eat healthier and get that healthy looking glow ...want to mix it up in the kitchen and try new cooking methods and ingredients ...want to impress your meat-eating friends...... then this book is for you!

We know that Asian ingredients can be intimidating because there are so many of them.

We have also found that a lot of Asian ingredients can be hard to find unless you have an Asian grocery store at your disposal.

The recipes in this book were created with this in mind.

The majority of ingredients in this book can be found at most grocery stores and/or your health food store.

2 South East Asia - An Overview

South East Asia consists of ten countries: Indonesia, Malaysia, Thailand, Singapore, Brunei, Philippines, Vietnam, Cambodia, Laos and Myanmar.

The region’s abundance of natural resources and spices brought the European powers over during the Age of Exploration. The Portuguese, Dutch, French, Spanish, British and Japanese colonized and ruled the region from 1511 right up to 1984. As such, current day South East Asia consists of several fragmented developing democracies and economies. To date, only Thailand has never been colonized by any foreign European power.

The spice trade ﬂourished during the colonization period, which brought pepper, cinnamon, cardamom, ginger, turmeric, nutmeg and more across Asia, the Middle East, Northeast Africa and Europe. The spice trade changed the culinary world forever. What was once tightly controlled by the Arabs for centuries was now available throughout Europe with the establishment of the spice trade route via the oceans, connecting Europe directly to South East Asia.

Red arrows indicate Spice Route from South East Asia to Europe via the Middle East and North Africa The Spice Route

Russia England Europe North America Venice Genoa China India Moluccas Africa (Spice Islands) South Malacca America

Myanmar South East Asia Australia

Laos

Thailand Phillipines CambodiaCambodia Vietnam

This rich history of multiple ruling Malaysia Brunei colonial powers infused the South Singapore East Asian region with a multitude Indonesia of food ﬂavors. This inﬂuence,

3 commingled with the local ingredients and spices of the South East Asian countries, has created some of the world’s most diverse cuisines.

The spice trade route, stretching from China to the United Kingdom, unintentionally created a unique blend of culinary diversity. The food of the South East Asian region is a mix of Chinese, Indian, Middle Eastern, Polynesian, French, Portuguese and other European inﬂuences.

The proximity of the countries also plays a great role in lending culinary flavors to neighboring countries. For example, Thai and Vietnamese cuisines are strongly influenced by the use of fish sauce. Malay- sian and Indonesian cuisines share a common use of coconut milk in their dishes and desserts.

One of the most signiﬁcant things about the culture and people of South East Asia is their relationship with food. It’s safe to say that every single occasion -- be it personal, cultural or business related -- revolves around food. It is the very glue that binds the people and culture of this region together.

Remaining very close to their food sources is the key to the delicious food of this region. The use of fresh spices and ingredients in all dishes creates the naturally complex and deep ﬂavors of South East Asian cuisine, which is as diverse and interesting as its rich history.

4 Cilantro / Coriander Coriander Seeds Small, fragrant and leafy green herb Used mainly for ﬂavor, these small with a thin stem. All parts are seeds are ground up or dry roasted commonly used in cooking and the for the curry aroma and ﬂavor. leaves as a garnish.

Health Benefits Helps with digestion; cleansing Cardamom agent that can help remove heavy Aromatic green or black colored metal toxins like mercury. pods containing tiny black seeds. If whole pod is used, remove before serving. If only seeds are used, they dissolve while cooking.

Health Benefits Health Benefits Improves digestion and circulation, Has diuretic, cholesterol lowering and stimulates metabolism. properties and helps control blood Cleanses kidneys and bladder. sugar levels.

Cumin Seeds Curry Leaves Commonly dry roasted and ground Small and thin leafy green sprigs. guide When fried in a little oil, releases its up or lightly stir-fried to release their flavor. flavor. Commonly added at the to simmering stage to impart maximum Health Benefits flavor. Known as the anti-diabetic plant. Health Benefits Aids digestion, helps with respiratory Stimulates digestive enzymes and disorders, and is rich in iron and helps with nausea and indigestion. vitamin E. SPICES of south east asia

Chinese Five Spice Galangal Root / Thai Ginger Powder Similar looking to ginger but is harder A combination of Szechuan pepper, with a sharp woody taste. Commonly star anise, fennel, cloves, cinnamon, used in Thai dishes and soups. The salt and white pepper. powdered version is also known as Laos Powder. Health Benefits Helps with motion sickness, diarrhea and nausea, and helps blood circulation.

Ginger A fragrant and hot spice commonly used in many dishes and drinks.

Health Benefits Health Benefits Has anti-inﬂammatory properties, Helps motion sickness and nausea, aids digestion and is high in antioxi- and eases congestion of nasal dants. passages.

5 *The health benefits written in this guide are not meant to replace medical advice for treatment of any conditions or ailments.They are provided purely as a guide to natural healing methods. Kaffir Lime Leaf Mustard Seeds Double-leafed with bold and refresh- Used whole, as a ground powder or ing citrus flavor and a sharp note. as paste. In Indian cooking, they are Used fresh in the flavoring of soups commonly roasted until they pop, or ground into a paste. Its fresh and when the flavor is released. clean scent is commonly used in beauty products. Health Benefits Relieves arthritis and asthma with Health Benefits anti-inflammatory properties. Is used Disgestive aid. Promotes gum and to induce vomiting from poisoning tooth health by rubbing leaves and helps clear congestion. directly onto desired areas. Lemongrass Thin with light green and pink stalks. Its subtle citrus flavor makes it versatile for use in soups, curries and tea. Health Benefits Fights arthritis, regulates blood pressure levels, prevents osteoporo- sis and lowers cardiovascular disease with its high folate content.

Red Chili Peppers Star Anise Used either fresh or dried, they add heat to dishes. Commonly used as Distinctively star-shaped with 6-8 points, its ﬂavor combines hints of garnish or in paste. Reduce the level liquorice and clove. Its sweet fragrance is also used in natural of spiciness by removing the seeds. beauty products like soap and toothpaste. Health Benefits Capsaicin, the active ingredient in Health Benefits chili peppers, has anti-inﬂammatory Treats digestive properties to help ease arthritic ailments by swelling and pain. activating the body’s digestive enzymes. Used in Chinese medicine for abdominal pain relief.

Shallots White Pepper Turmeric White pepper is the peppercorn with the shell removed. It’s milder and lighter in flavor. Frequently used throughout South East Asian cooking. Health Benefits High in potassium and iron, improves digestion and promotes intestinal health from its antimicrobial in Smaller and slimmer in shape than properties. It also helps treat sinusitis onions, they are less sharp and by drying out mucus. Bright orange in color and used in pungent, but high in flavor. powder or root form. It is used to flavor curries, rice or as a natural coloring agent. Health Benefits High in vitamin A, an antioxidant that Health Benefits helps protect from lcertain types of Anti-inflammatory agent and antioxi- cancers. It is also rich in minerals dant. Helps relieve allergies and and electrolytes, like iron, calcium, arthritic pain. Improves circulation copper, potassium, and phosphorus. and cardiovascular conditions. 6 Sweet Dark Soy Sauce Rice Vinegar Oils, Pans, (Kecap Manis) Sauces and Noodles Guide COOKING OIL GUIDE Peanut oil is the main high heat oil used in this cookbook. Unless Colorless with a stronger and indicated, you can use any other more sour flavor than rice wine high heat oil available to you. vinegar overall. Can be used interchangeably with rice wine Here are some suggestions: vinegar. • Grapeseed oil • Soybean oil Soy Sauce / Shoyu A staple sauce in Indonesian • Sunflower oil cooking and dipping sauces, the • Safflower oil texture/consistency and taste is similar to molasses. Common COOKING PAN GUIDE brands are Lee Kum Kee, A lot of the recipes would be Wayang Brand and ABC. easier with a non-stick pan but it is not essential. Mirin

SAUCES GUIDE Dark Soy Sauce (Premium Dark Soy Sauce) Dark brown in color, soy sauce is salty and naturally brewed from soybeans, water, salt and wheat (sometimes barley or rice is used). Common brands are Kikkoman, Lee Kum Kee,and house brands from grocery store chains like Trader Joes. (We recommend San-J brand.) Rice Wine Vinegar

A Japanese sweet sake vinegar made from rice wine. It has It’s thicker than regular soy alcohol content (14% and sauce and less salty in ﬂavor. below). The natural amino acids Makes food yummy by giving it a found in mirin enhance the brown color and a lightly salted ﬂavors of any dish. Common taste. A common brand is Lee brands are Takara and Mitsukan Kum Kee.

7 A colorless to pale yellow liquid Rice Noodles with a sweeter and slightly less NOODLES GUIDE Thinner and ﬁner than Rice Stick sour taste than rice vinegar. Udon Noodles but thicker than mung bean glass noodles, they are Hot Chili Oil also known as rice vermicelli, Mai Fun, Bihun depending on which country you’re in. Commonly used in stir-fries or soup. Sold in packs with multiple bunches.

Commonly used in Japanese cuisine and Asian stir-fries, Udon INGREDIENTS GUIDE is a compact, thick and round noodle that has a spongy Yves Meatless Ground texture. It is heavier in weight compared to other noodles of the same volume and is usually sold fresh (moist) in packs in the A condiment made from ethnic or cold section of grocery vegetable oil that has been stores. If fresh is not available, infused with chili peppers. Hot dried udon can also be used. chili oil is commonly used for Mung Bean Noodles / Glass cooking or as a dip by pouring Made out of textured wheat and Noodles / Clear Noodles soy sauce over it. When used in soy protein. We use this in two cooking, it gives the dish a red recipes, but it is an optional coloring and glaze. ingredient. Mushrooms or vegan chicken protein can be used Dulse instead. (Flakes and Powdered) Agar agar

Low in saturated fat and ideal for gluten-free diets. It remains very light in weight before and even after it has been cooked.

Capellini / Angel Hair A natural sea vegetable that is Capellini is slightly thinner than colorless, tasteless and perfect angel hair pasta. Both are Italian for a stabilizing and firming noodles that can be used as a agent in desserts and dishes. It substitute for rice noodles. dissolves in hot liquid and Found in any regular grocery thickens at room temperature. Dulse is a red seaweed store or supermarket. harvested from the cool waters Agar agar also comes in along the Atlantic and Pacific powdered or flake varieties. coasts of North America and Europe. Dulse can be eaten raw, fried, dried or roasted. It has a high protein content and its natural “ocean-like” flavor is often used to mimic seafood flavoring or used as a flavor enhancer. 8 table of contents PAGE 1 - 2 Story of Bold Vegan 3 - 4 South East Asia - An Overview 5 - 6 Guide to Spices 7 - 8 Oils, Pans, Sauces and Noodles Guide

RECIPES 13 - 14 Crispy Stuffed Pancake (Mutarbak) - Malaysia 15 - 16 Caramelized Crispy Tempeh - Singapore / Indonesia / Malaysia 17 - 18 Spiced Coconut Sweet Potato Stew - Myanmar 19 - 20 Savory Stuffed Crepe (Popiah) - South East Asia 21 - 22 Pan Seared Tofu Cubes & Shiitake Mushroom - Thailand 23 - 24 Leek & Ginger Potstickers - Singapore / Malaysia 25 - 26 Coconut & Lemongrass Oyster Mushroom Tom Kha Soup - Thailand / Laos 27 - 28 Savory Taro Cake (Wu Tau Kou) - Malaysia 29 - 30 Spicy Coconut Laksa (Kari Laksa) - Malaysia 31 - 32 Indian Style Fried Noodles (Mee Goreng Mamak) - Malaysia / Singapore 33 - 34 Stir Fried Tofu in Garlicky Tomato Gravy - Vietnam 35 - 36 Stir Fried Udon Noodles (Hokkien Mee) - Malaysia 37 - 38 Rich Butternut Squash Curry (Kare Labu Kuning) - Indonesia 39 - 40 Stir Fried Chinese Cabbage - Vietnam 41 - 42 Chickpea Curry - Singapore / Indonesia / Malaysia 43 - 44 Satay - Thailand / Indonesia / Malaysia 45 - 46 Savory Pan Fried Chinese Turnip Cake (Char Koay) - Malaysia 47 - 48 Pineapple Fried Rice - Thailand / Myanmar 49 - 50 Stir Fried Thai Basil With Tofu and Eggplant - Thailand 51 - 52 Lightly Sautéed Green Beans - Myanmar / Malaysia / Indonesia 53 - 54 Stir Fried Thin Noodles - Indonesia 55 - 56 Spicy Portuguese Devil Curry (Curry Debal) - Malaysia / Singapore 57 - 58 Stir Fried Mung Bean Noodles (Pad Woon Sen) - Thailand

ACCOMPANIMENTS 61 - 62 Spicy Sambal Sauce - Regional 63 - 64 Stovetop Cilantro Brown Rice - Regional 65 - 66 Stovetop Coconut Brown Rice - Regional 67 - 68 Crisp Daikon & Carrot Pickles - Vietnam 69 - 70 Red Curry Paste (Kaeng Phet) - Thailand 71 - 72 Crisp Cold Cucumber Salad - Thailand 73 - 74 Vegan Chicken (Meat Lovers Will Appreciate This) 75 - 76 Stovetop Garbanzo Beans - Regional Indonesia

Fresh Ingredients, Cooking and Ancient Traditions. Savor The Flavors of South East Asia

South East Asia

Singapore

Bali Philippines recipes Crispy Stuffed Pancake With Pickled Onions (Mutarbak) - Malaysia serves 4 - 6 Stuff you need how to do it

Dough Make the dough NOTE: Dough needs to rest for at least one • Sift flour, salt and sugar into a large mixing hour so give yourself plenty of time bowl. 11/3 cups (215 g) all-purpose flour • Slowly add the melted Earth Balance and 1/2 teaspoon (4 g) salt almond milk and mix. 2 teaspoons (10 g) sugar • Knead dough for 10 minutes. 2 Tablespoons (30 g) Earth Balance Buttery • Form dough into a ball and place in the bowl. Spread, melted • Add 1 teaspoon of olive oil over the ball and 1/2 cup (120 ml) plain almond milk roll the ball around so that the whole ball has a 1 teaspoon (5 ml) olive oil coat of oil. • Cover the bowl with a towel and set aside for Filling 1 hour. 1 Tablespoon (15 ml) oil 1 cup (130 g) yellow onion, diced Make the filling 1 fresh red chili, de-seeded and chopped • Heat oil in a large frying pan over medium 2 teaspoon (6 g) ginger, peeled and diced heat. 1 cup (190 g) Yves Meatless Ground “meat” or • Add onion, chili and ginger and sauté for 2 1 cup vegan chicken (page73) (see Cook’s Tips) minutes. 1 Tablespoon (8 g) cumin powder • Add vegan “meat” and mix to incorporate 1 teaspoon (3 g) chili powder with the onion and ginger. 1 teaspoon (6 g) garam masala • Add the remaining ingredients (cumin 1/4 teaspoon freshly ground black pepper powder, chili powder, garam masala, black 1/2 teaspoon (4 g) salt pepper, salt and cilantro) and stir. 2 Tablespoons (2 g) chopped cilantro • Cook for 2 more minutes and turn off heat. 1 Tablespoon (15 g) Earth Balance Buttery Spread for cooking the pancake Assemble & Pan Fry • Take the ball of dough and cut it in half. Pickled Onions • Cut both halves in half and then repeat. You Note: Make at least 1 hour in advance should have 8 pieces of dough. 1 red onion • Take each piece of dough and roll it in your 3 Tablespoons (45 ml) white vinegar palm to make a ball. 4 teaspoons (20 g) sugar • Lightly flour a work surface and roll out dough into a 10 inch square.

1 2 3 3½ 4 5 6

roll ball roll out add filling fold complete finish measure fold measurement

13 Depends on how spicy you make your sambal sauce. Crispy Stuffed Pancake spicy With Pickled Onions (Mutarbak) - Malaysia difficulty

SERVING SUGGESTION: Serve with the pickled onions and spicy sambal sauce (page 61)

• The dough should be thin enough to slightly Background An Indian-inspired street food in Malaysia and see your work surface underneath it. Singapore at Mamak Stalls (Indian Muslim street • Take 1/4 cup of filling and place in the middle of vendors) that are open 24 hours. This is a made to the dough. order dish commonly served during lunch or • Fold each side in until the filling is all wrapped dinner. up like a package (see picture). • Heat the Earth Balance spread in a skillet over medium/low heat. • Add as many pieces of the pancakes that will COOK’S TIPS: • If you cannot find Yves Meatless Ground then fit in your skillet and pan fry for 4 minutes on any vegan meat substitute will work. either side. • If you don’t want to use faux meat then you can • Take out from pan swap it out for mushrooms. and place in a 225 • The first couple of pancakes on your first time degree oven on a might look a little funky. That is okay; they will still baking sheet so that taste delicious and by the 8th pancake, you will they stay warm while be golden! you cook the rest of them.

14 Caramelized Crispy Tempeh With Coconut Rice and Sambal-Singapore / Indonesia / Malaysia

serves 3-4 Stuff you need how to do it

1/2 cup (65 g) roasted and salted peanuts • Heat oil in a large skillet. 2 cups (280 g) tempeh, cut into 2 inch long • Add tempeh and cook for 10 minutes, stirring strips (1/2 inch wide) frequently until tempeh is crisp and browned 2 garlic cloves, minced on all sides. 3 Tablespoons (45 ml) oil • Turn off heat and transfer tempeh to a plate 2 cups (200 g), long beans, cut into 2 inch and set aside. pieces • Turn back heat to medium and cook garlic 5 Tablespoons (90 g) Sambal Sauce (page 61) and long beans for 2 minutes. 1 Tablespoon (15 ml) sweet, dark soy sauce • Add sambal sauce and sweet dark soy (Wayang or ABC Brand) sauce. Stir to incorporate. 1 recipe Coconut Brown Rice (page 65) • Add back in tempeh and stir all ingredients together until everything is combined • Serve with rice and a side of roasted peanuts.

15 Depends on how spicy you make your sambal sauce. Caramelized Crispy Tempeh spicy With Coconut Rice and Sambal-Singapore / Indonesia / Malaysia difficulty

Background A popular dish with ethnic Malays throughout the region. Malays are an ethnic group of people who are predominantly Muslims. They inhabit the Malay Peninsula, surrounding islands, Indonesia, Brunei, southern Thailand and southern Philip- pines. Tempeh and sambal sauce is commonly used in Malay cuisine. Sambal sauce is traditionally made with dried shrimp.

COOK’S TIPS: • You can buy roasted and salted peanuts or you can roast and salt your own by placing peanuts in a skillet on medium/low heat and cook for 3-5 minutes until they are fragrant and slightly browned. Shake on some salt and stir. Take out of pan and set aside. • You can use any type of green bean if you can’t ﬁnd long beans.

16 Spiced Coconut Sweet Potato Stew Myanmar Serves 4 Stuff you need how to do it 1 yellow onion (245 g), chopped 3 garlic cloves, minced • Add all of the ingredients except for the 2 jalapeno peppers (50 g), chopped (include regular coconut milk, the salt and the sweet the seeds) potato to a pot. 1 teaspoon (2 g) turmeric powder • Bring to a boil, turn heat to medium and 1 teaspoon (3 g) grated ginger simmer for 5 minutes. 1 Tablespoon (15 ml) soy sauce • Add the sweet potato and cook for 20 1 Tablespoon (15 ml) lemon juice minutes, uncovered. 1 cup (235 ml) light coconut milk • Turn off heat. 11/2 cups (355 ml) water • Add the thick coconut milk and salt. 1 teaspoon (6 g) salt • Stir to combine. 1 lb (455 g) sweet potatoes, peeled and cut into bite-sized pieces 1/2 cup (120 ml) regular coconut milk (not light)

17 Spiced Coconut Sweet Potato Stew spicy Myanmar difficulty

SERVING SUGGESTION: Serve with Cilantro Rice - Page 63

Background COOK’S TIPS: Root vegetables like sweet potato, yams, tapioca Make sure that you use sweet potatoes (whitish/ and its shoots were staple foods of most diets in yellow) and not yams (orange). Yam will turn South East Asia at the height of World War II, from mushy, whereas sweet potato will hold its 1942-1945. During that time, the Japanese army texture. invaded the key economies of the region by defeating the British, Australian, Indian and Malaysian garrisons. Resources became scarce due to food rationing and prices of basic necessi- ties increased drastically due to hyperinﬂation. People took to planting root vegetable to supple- ment their diets which today, remain part of the South East Asian diet.

18 Savory Stuffed Crepe (Lumpia/Popiah) - South East Asia Makes 12 pancakes Stuff you need how to do it

Pancake Ingredients 2 cups (310 g) all purpose ﬂour Pancakes - Part 1 • Put all the crepe ingredients into a blender 1/2 teaspoon (4 g) salt except the oil) and blend until smooth. 1/2 cup (80 g) Earth Balance buttery • Pour batter into a bowl, cover and place in spread, melted the refrigerator for 1/2 hour. 21/2 cups (590 ml) water • While the batter is resting in the fridge, make 1 teaspoon (5 ml) oil (for cooking the the ﬁlling. pancakes)

Filling Filling Ingredients • Heat 1 Tablespoon (15 ml) oil in a pan. • 1 Tablespoon (15 ml) oil • When oil is hot, add garlic and ginger. Cook • 5 garlic cloves, minced on medium low heat for 2 minutes. • 1 Tablespoon (12 g) • Add cabbage, carrots and jicama. Cook for 5 minced ginger minutes. • 1/4 head (250 g) • Add soy sauce, sesame oil, white pepper savoy cabbage (or and mint. Stir and turn off heat. Place in a bowl Chinese / Napa and set aside. Cabbage), thinly shredded jicama • 2 carrots (165 g), Pancakes - Part 2 • Take the batter out grated of the refrigerator and • 1 cup (115 g) jicama, set aside. peeled and grated • Heat oil in a • 1 Tablespoon (15 ml) non-stick pan over soy sauce inside medium heat. • 1/2 Tablespoon (7 ml) sesame oil jicama crepe in pan • When oil is hot, pour • 1/2 teaspoon (2 g) white pepper 1/3 cup of batter into • 1 packed Tablespoon (3 g) chopped the center of the pan. mint • Lift pan off from heat • 2 teaspoons sambal (page 61) and move in circular

motions while tipping the pan down so that the batter crepe stack spreads into an even and thin circle. • Cook for 1 minute on each side or until the edges are lightly browned. • Place pancakes on a plate and stack until all of the batter is gone.

19 Savory Stuffed Crepe spicy (Lumpia/Popiah) - South East Asia difficulty

SERVING SUGGESTION: Cut in half or eat whole. Commonly served as ﬁnger food at parties.

COOK’S TIPS: • Spiciness level depends on how spicy your Assemble Pancakes sambal is. • Take one pancake at a • While a non-stick pan isn’t 100% essential, it will time and spread 2 make your life easier and your crepes better. We teaspoons of sambal bought a non-stick pan called a Scanpan and it evenly over the pancake, doesn’t have any of the synthetic crap in it that followed by 3 Tablespoons regular non-stick pans have like, perfluoroocta- of the filling. noic acid (?!?!). • Spread the filling so that • If you are NOT using a non-stick pan, you will it is in the middle of the need to add a little more oil so the ingredients pancake, reaching from won’t stick. one end to the other. • Tuck in either side and roll pancake to form a cylinder. Additional Info • Garnish with mint. This is probably the most commercialized of all the South East Asian appetizers. All countries have their own version of it with variations of the filling. Also known as Egg Roll, Spring Roll, Lumpia, Popiah, Cha Gio depending on which country you’re in.

20 Pan-Seared Tofu Cubes & Shiitake MushroomS in Red coconut curry (Thailand)

Serves 4

Stuff you need how to do it

Tofu 1 Tablespoon (15 ml) oil Cook the tofu • Heat the peanut oil in a skillet over medium 2 cups ﬁrm tofu (290 g), diced into 1 inch heat. cubes • Add the tofu, salt, pepper and soy sauce. 1/8 teaspoon (1 g) salt • Cook on medium for 5 minutes, turning 1/4 teaspoon (1 g) white pepper occasionally to allow all sides to brown. 1 teaspoon (5 ml) soy sauce • Turn off heat and set aside. Curry 2 Tablespoons (30 ml) oil Make the curry • In a separate large pot, heat the oil over 3 large garlic cloves, minced medium heat and add the ginger and garlic. 11/2 teaspoons (5 g) ginger, peeled and • Saute for 30 seconds on medium heat, until sliced into matchsticks garlic is just browned. 1/3 cup (80 g) red curry paste (page 69) • Add red curry paste, cinnamon stick, 1 cinnamon stick mushrooms and tomatoes. Lower heat slightly 11/2 cups (75 g) shiitake mushrooms, sliced and cook for 2 minutes, stirring frequently. 3 tomatoes (530 g) cut into half inch chunks • Add the coconut milk (mixed with the water) 1/2 cup (120 ml) coconut milk mixed with ½ and stir to combine. cup (120 ml) water • Add the remaining ingredients (cumin, brown 1 teaspoon (3 g) cumin sugar, salt, basil and lime juice). Stir to 1 Tablepoons (15 g) brown sugar combine. 1 teaspoon (6 g) salt • Simmer on low for 5 minutes. 10 basil leaves • Add tofu to curry, simmer an additional 2 1 Tablespoon (15 ml) lime juice minutes and turn off heat.

21 Pan-Seared Tofu Cubes spicy & Shiitake MushroomS in Red coconut curry (Thailand) difficulty

SERVING SUGGESTION: Serve with cilantro rice (page 63)

COOK’S TIPS: Additional Info This dish is also yummy when served over Known as Kaeng Phet in Thailand, this coconut couscous. Couscous can be made in less milk based curry is a common home cooked dish than 5 minutes so if you have the curry already for lunch or dinner. made and you are short on time, make up a batch and you’re done.

22 Leek & Ginger Potstickers with Sesame Dipping Sauce - Singapore / Malaysia (by way of China) Makes 16 potstickers Stuff you need how to do it

Wrappers Make the dough 2 cups (310 g) flour • Sift flour and salt into a large bowl. 1/4 teaspoon (2 g) salt • Pour the water slowly into the flour and stir to 3/4 cup (175 ml) boiling water combine. • Form the dough into a ball. Filling • Set dough ball back into the bowl, cover and 2 teaspoon (10 ml) oil let set for 1 hour. 4 garlic cloves, minced 1/2 Tablespoon (4 g) grated ginger Make filling 1/4 cup (30 g) chopped shallots • Heat oil and add garlic, 1 leek, bottom third only, sliced into 1/4 inch ginger and shallot. pieces • Cook for 1 minute. Cup size 4 cups (190 g) savoy cabbage, chopped • Add leek and cook for 1/2 cup (60 g) grated carrot 30 seconds. 1 teaspoon (4 g) garlic powder • Add cabbage and carrot 1 teaspoon (2 g) onion powder and cook for 3 minutes, 1 4 teaspoon (1 g) white pepper stirring occasionally to mix / Ruler size 1 teaspoon (4 g) sugar ingredients together. 1 teaspoon (5 ml) sesame oil • Add garlic powder, 2 Tablespoons (30 ml) soy sauce onion powder, white pepper, sugar, sesame oil Dipping Sauce and soy sauce This thin 1 Tablespoon (15 ml) soy sauce • Mix to combine, turn off 1 Tablespoon (15 ml) rice vinegar heat and set aside. 1 teaspoon (4 g) sugar 2 teaspoons (10 ml) sesame oil Make the wrappers 1/4 teaspoon (1 g) white pepper • Cut dough ball in two Filling and roll each side into a cylinder, measuring 4 inches long and 1/2 an inch thick. • Slice eight 1/2 inch Before pan frying pieces from cylinder and roll each out into a thin circle, measuring 3 inches in diameter (use a cup to cut out circles). • Fill wrappers with 1 Tablespoon of the filling and fold one half of the wrapper over the filling to meet the other side. • Try to get all of the air out of the wrapper and

23 Leek & Ginger Potstickers spicy with Sesame Dipping Sauce - [China] Singapore/Malaysia difficulty

SERVING SUGGESTION: Serve with sesame dipping sauce. This can be served as an appetizer or part of a main meal.

Background Potstickers are also known as Dumplings/ Gyoza / Momo depending on which part of the world you are in. Another Chinese (northern) introduction to press sides together to seal. South East Asia by way of immigration, this dish is • You can trim excess dough from around the around 1,300 years old. There are no set rules for edge with a knife to make the potsticker neater ﬁlling potstickers. You can ﬁll them with whatever (unless it already looks good!) combination of ingredients you like.

Cook potstickers COOK’S TIPS: • Heat 2 teaspoons of oil in a non stick pan on These are really tasty when served right away. medium heat. However, if you have some leftover or you want to • Arrange potstickers in the pan so they are not cook them in advance, they can easily be overlapping each other. reheated by steaming and they will be super soft • Cook for 1 minute, until the bottom of the and tasty. potsticker starts to brown. Here’s how to do it: 3 • Keep the brown side down and add /4 cup of • Add 3 cups of water to a large pan and bring to water to the pan, cover with a lid and cook for 7 a boil. minutes. • Place a bowl in the water in the middle of the • All of the water should be evaporated after 7 pan and place the potstickers on a plate. Place minutes. the plate on the bowl and cover the pan with a lid. • Serve with dipping sauce. • Steam for 3-5 minutes until potstickers are heated through.

24 Coconut & Lemongrass Tom Kha Soup - Thailand/Laos serves 4

Stuff you need how to do it

Soup Broth 4 stalks lemongrass bottom thirds only, • Put all 10 broth ingredients into a pot (in no chopped into 1/2 inch pieces and rinsed (1/2 particular order) and bring to a boil. cup / 70 g) • Turn down heat and bring to a simmer. 2 cups (230 g) shallots, chopped Simmer for 15 minutes. 4 fresh jalapeno peppers (1 cup/100g), • Turn heat off. chopped - seeds and all • Drain soup into a strainer and strain out the 4 Tablespoons (40 g) galangal, skinned and chunks (make sure that you strain the soup chopped (If you cannot find galangal you can over a bowl to collect the broth). substitute it for the same amount of ginger.) • Press chunks into the strainer to squeeze out 12 kaffir lime leaves (If you cannot find lime all of the liquid. leaves, substitute them with 1 teaspoon of lime • Discard the strained ingredients and pour the zest.) broth back into the pot. 2 teaspoons (4 g) coriander powder • Turn heat to low. 4 teaspoons (20 g) brown sugar • Add mushrooms and cilantro and cook for 10 2 teaspoons (10 g) salt minutes on low. 3 quarts (3 liters) vegetable stock • Turn off heat. 1 quart (945 ml) light coconut milk • Squeeze juice from 2 limes into the soup. Stir. • Garnish with fresh cilantro and serve. Additional Ingredients 6 cups (370 g) oyster mushrooms, cut into bite size pieces 2 cups (90 g) cilantro Juice from 2 limes

25 Coconut & Lemongrass spicy Tom Kha Soup - Thailand/Laos difficulty

SERVING SUGGESTION: Goes well with Stir Fried Tofu in Garlicky Tomato Gravy - page 33

COOK’S TIPS: Background This recipe will totally impress your guests - Most Thai cuisine incorporates 5 distinct flavors in especially if they like “exotic” flavors. In a pinch, one dish -- sweet, sour, bitter, salty and spicy. This substitute the oyster mushrooms with any type of popular and tasty soup is no exception - it will fill mushroom you have on hand. your mouth with flavor.

26 Savory Taro Cake With Red Chili Sauce (Wu Tau Kou) - Malaysia

Serves 6-8 Stuff you need how to do it

Chili Sauce Make the Chili Sauce 1 /4 cup (5 g) dried red chilis, stemmed and • Put all of the chili sauce ingredients into a blender soaked in hot water for 10 minutes (Take out and blend until completely combined. the seeds unless you are a heat junkie. If you • Pour blended chili mixture in a pot and turn heat to are, then leave leave them in; it will burn, I medium/high. promise.) • Bring to a boil and turn heat down to medium. 1 • Simmer for 25 minutes, stirring occasionally. /2 cup (100 g) sugar 10 (40 g) garlic cloves, left whole • When sauce thickens, remove from heat and set aside. 11/2 cups (355 ml) water 1 • Make Taro Cake. 1 /2 teaspoon (10 g) salt 1 2 cup (120 ml) apple cider vinegar / Taro Cake • Prep all ingredients before you start or you will be Taro Cake scrambling to get everything together. By prepping, I 2 Tablespoons (30 ml) peanut oil mean cut and measure all of the veggies, measure 3 (15 g) garlic cloves, minced out spices and sauces and set aside. 1 (70 g) finely diced mushrooms or 1 1/4 cup • Heat oil in a large skillet (see note about skillet) diced vegan chicken (page 73) over medium heat, add garlic and mushrooms, or 2 cups (270 g) taro, cut into vegan chicken, and sauté for 1 minute. Add cubed taro and cook for 2 minutes. half inch cubes (see Cook’s • Add 1½ cups water, five-spice powder, white Tips) pepper, sugar, sesame oil, rice vinegar, soy sauce, 1 1 /2 (355 ml) cups water mirin and vegetable broth powder. 1 /4 cup agar agar • Cook on medium/high until water nearly dries up 2 teaspoons (5 g) five-spice What taro looks like and taro is soft but not mushy, about 15 minutes. powder • After 10 minutes, turn down the heat and cover 1 teaspoon (5 g) white with a lid for the remaining pepper 5 minutes. 2 Tablespoons (30 g) sugar • While taro is cooking, mix 1 Tablespoon (15 ml) rice flour and water together with a whisk and sesame oil Cut taro set aside. 1 Tablespoon (15 ml) rice • When taro is done Taro cubes in pan vinegar cooking, turn heat to low 1 Tablespoon (15 ml) soy and slowly add in rice sauce flour/water mixture. 1/2 cup (120 ml) mirin • Stir constantly until Bite size 2 teaspoons (5 g) vegetable mixture thickens. Mixture broth powder will get very thick - this is a Prep pan for steaming 1 good sign. 1 cup (140 g) rice flour and /4 cup (28 g) tapioca flour mixed with 2 cups (470 ml) water • Turn off heat. • Pour into a prepared round cake tin (9 inch / 23 cm) that has been lightly oiled and Garnish sprinkled with flour. Green onions and shallots, chopped and fried in Earth Balance Buttery Spread or oil until they To steam the cake, add 6 cups of water to a large become brown and crispy. pan and bring to a boil. Place a bowl in the middle of

27 taro cake spicy Savory Taro Cake chili sauce With Red Chili Sauce (Wu Tau Kou) - Malaysia difficulty

SERVING SUGGESTION: Optional: Cut vegan chicken protein into small bite sized pieces. Pan fry until crispy and incorporate into the dish after the mushrooms to add a COOK’S TIPS: crispy texture. • If you don’t want to make the chili sauce, any variety of sweet chili sauce would work. • Taro is purple in color and has the shape and texture of a sweet potato. Make sure that you can ﬁt a • You will need a large/deep skillet to cook the taro lid over the pan, without the mixture. If you do not have one, you can use a large cake getting in the way. If soup pot. the cake is in the way, ﬁnd • The taro cake will be much easier to cut once it is cool a shorter bowl. and even easier when it is cold. It will still be sort of tricky even when cold because it is slightly sticky, but • Steam for 35 minutes and that is normal. then add 4 more cups of Unsteamed taro cake • You can keep the leftover taro cake in the fridge for up water to the pan and steam to 3 days. for another 25 minutes. • You can reheat it by placing the slices on a lightly • Turn off heat and allow oiled frying pan and pan frying it for several minutes on the cake to cool for 1/2 each side. hour. • While taro cake is Steam taro cake cooling, fry shallots and green onion in buttery Background spread or oil. This dish is also called Yam Cake in Malaysia. In • When cake is cool, cut Asia, the word “cake” is used interchangeably into squares. between savory and sweet dishes / desserts. This • Garnish with green onion dish is often home made or available as street Cool down and shallots and drizzle food. It’s commonly eaten as a snack in between with chili sauce. meals or as an appetizer, or whenever you feel like it, really.

28 Spicy Coconut Laksa with Green Beans, Fried Tofu & Bean Sprouts (Kari Laksa) - Malaysia

Serves 4 to 6 Stuff you need how to do it

Chili Paste 2 Tablespoons (40 g) dark miso paste Make the chili paste • Place all chili paste ingredients into a blender 3 fresh red chilis (such as Fresno), sliced and blend for 3 mins or until smooth. lengthwise and then cut in half (Do not discard • Pour into a bowl and set aside. seeds.) • Make the soup (gravy) 2 yellow onions (490 g), peeled and cut into quarters

5 garlic cloves, left whole Soup (gravy) • Heat 1 teaspoon (5 ml) of oil in a non-stick 2 Tablespoons (30 ml) hot chili oil pan or skillet over medium heat. Add tofu and 2 Tablespoons (30 ml) soy sauce cook for 5 minutes, turning occasionally so that 1 Tablespoon (15 g) brown sugar all sides are slightly browned. Turn off heat and 5 Tablespoons (40 g) curry powder set aside. 2 Tablespoons (20 g) red chili powder • Heat oil in a pot over medium heat and add 2 cups (470 ml) water cinnamon stick and curry leaves. • Stir for a few seconds until fragrant. Soup (gravy) • Add the chili paste and cook for 5 minutes, 2 cups (90 g) ﬁrm tofu, cut in bite-sized pieces stirring frequently. and sautéed in 1 teaspoon of oil • Add 1 cup (235 ml) of water and bring to a 1/4 cup (60 ml) olive oil boil. 1 cinnamon stick • Add green beans, tofu, coconut milk, soy 10 curry leaves sauce and sugar. 2 cups (470 ml) water • Turn down heat and simmer for 10 minutes. 20 green beans, stemmed, cut into thirds • Stir to combine. Cover pot and turn off heat. 1 1 /4 cup (60 ml) coconut milk • Discard curry leaves before serving. 2 Tablespoons (30 ml) soy sauce 1 teaspoon (5 g) sugar Assembly 13 oz. (370 g) rice vermicelli noodles (see • In a large pot, boil water for the noodles. Cook’s Tips) • When water boils, add noodles, cook for 2 1 cup (65 g) bean sprouts mins and drain. • Add 1 cup of noodles to each serving bow.l Garnish (This measurement does not have to be Fresh mint precise.) leaves and lime • Top with 3 ladles of soup (gravy), a handful of wedges. bean sprouts and top with 5 or 6 mint leaves. • Serve with 2 lime wedges on the side. • Before you dive in, squeeze with lime and stir.

29 Spicy Coconut Laksa spicy with Green Beans, Fried Tofu & Bean Sprouts (Kari Laksa) - Malaysia difficulty

Background COOK’S TIPS: Laksa pronounced “lak-sah” is a spicy noodle • This dish is an explosion of flavors in your soup commonly found in Malaysia, Singapore and mouth. Don’t say we didn’t warn you. Indonesia. Each state and country has its own • Rice vermicelli can be found in most Asian version of laksa and ingredients and each argue sections at the grocery store. Alternatively, you that theirs is THE best version. The Laksa Effect - can use angel hair or capellini pasta. You know you got your Laksa recipe down when • For the fresh red chilis, try to find Fresno chilis. you or your guests start slurping, wiping their brow If you cannot find Fresnos you can use any other and runny noses throughout the meal! fresh red chili (just keep in mind that some Lengthy discussions and comparisons often occur varieties are more spicy than others). You can over which country / state / mum’s style is the best also use jalapeño pepper if you can’t find any laksa. fresh red chili variety.

SERVING SUGGESTION: Squeeze lime wedges directly into bowl and mix it all up before eating. Serve with chopsticks and a spoon.

30 Indian Style Fried Noodles With Oyster Mushrooms,Tomatoes & Shallots (Mee Goreng Mamak) Serves 4

Stuff you need how to do it Noodles 8 oz (230 g) spaghetti noodles • Boil water for the noodles and cook accord- 2 teaspoons (10 ml) oil ing to directions on the package. Drain, rinse 2 cups (290 g) ﬁrm tofu, cut into bite sized and set aside. pieces • While the noodles are cooking make the 2 garlic cloves, minced sauce by mixing all of the sauce ingredients together. Set aside. 1/2 cup (55 g) shallot, minced • Heat oil in a large frying pan. 1/2 cup (65 g) yellow onion, sliced 1 fresh red chili (such as Fresno), de-seeded • Pan fry tofu for 5 minutes. unless you like it spicy • Add garlic, shallots, onion and chili and 2 cups (190 g) oyster mushrooms, sliced sauté for an additional 5 minutes. 1 tomato (175 g), diced • Add mushrooms and tomato, and sauté for 2 more minutes. • Add sauce and stir together to combine. Sauce 4 Tablespoons (60 ml) soy sauce • Add noodles and crank up the heat to high. 2 teaspoons (10 ml) mirin • Stir-fry the noodles for 10 mins until noodles 2 teaspoons (10 ml) sesame oil are slightly burnt. 1 Tablespoon (15 ml) dark soy sauce • Garnish with lime. 2 teaspoon (10 g ) sugar 1/4 cup (60 g) ketchup

31 Indian Style Fried Noodles spicy With Oyster Mushrooms,Tomatoes & Shallots (Mee Goreng Mamak) difficulty

SERVING SUGGESTION: Serve with a side of Crisp Cold Cucumber Salad (page 71)

Background COOK’S TIPS: Another Indian-inspired street food in Malaysia at A non-stick pan makes this recipe much easier to Mamak Stalls (Indian Muslim vendors). These stalls manage. are usually set up outdoors and are open 24 hours. Oftentimes Mamak Stalls (Google it) literally pop-up in random places when the sun sets and the temperature cools. This dish is typically made with thick round yellow egg noodles.

32 Stir Fried Tofu in Garlicky Tomato Gravy - VietnaM Serves 4 Stuff you need how To do it

Tofu • Heat one Tablespoon of the peanut oil in a 2 Tablespoons (30 ml) peanut oil pan over medium heat. 1 pound (455 g) ﬁrm tofu, cut into 1 inch cubes • When oil is hot, add the tofu and cook on (Rinse tofu with cold water and place paper medium heat for 10 minutes, ﬂipping occasion- towel over the tofu. Press down on the paper ally to make sure that all sides get nice and towel so that it absorbs the moisture from the browned. tofu. Do this several times until most of the • While tofu is cooking, make the sauce by moisture is absorbed.) adding all of the sauce ingredients to a bowl 2 Tablespoons (20 g) thinly sliced shallot and whisking to combine. 6 Cloves garlic minced • Once all sides of the tofu are browned, 4 Tablespoons (30 g) green onions, chopped remove from the pan, transfer to a bowl and (use entire onion, green and white parts) set aside. 5 medium (645 g) tomatoes, diced • Put pan back over medium heat, add the remaining one Tablespoon of oil and allow to

Sauce get hot. 1 /2 teaspoon (2 g) sugar • Add shallots, green onion, and tomatoes and 1/4 teaspoon (2 g) salt cook for two minutes, allowing water to 2 1/2 Tablespoon (35 ml) soy sauce disperse from the tomatoes. 11/2 teaspoons (7 ml) sesame oil • Add the tofu back in, along with the cilantro, lime juice and the sauce mixture and stir to 1/3 cup (10 g) cilantro and a bit more for garnish combine. 2 teaspoons (10 ml) fresh lime juice • Cook for an additional two minutes to thoroughly heat. • Garnish with cilantro.

33 Stir Fried Tofu spicy in Garlicky Tomato Gravy - VietnaM difficulty

SERVING SUGGESTION: Serve with rice and side of Cold Crisp Cucumber Salad (page 71)

Background COOK’S TIPS: A large majority of Vietnamese people originated If you freeze the tofu and then thaw it out, it will from Southern China around 258 BC. Because of become like a sponge and really absorb the this, Vietnamese food and flavors are heavily flavors of the sauce. This is a bit more work but influenced by Chinese methods of cooking. Take if you have the time, we highly recommend trying it. for example stir fries. Another culture and cuisine that influences Vietnamese food is French due to the French colonization (1874-1954). Vietnamese food and culture show strong traces of both influences evident in their coffee culture, baguettes, stir fries and noodle soups.

34 Stir Fried Udon Noodles in Caramelized Dark Soy Sauce, Portobello Mushrooms & Chinese Cabbage (Hokkien Mee) - Malaysia (by way of China) Serves 4 Stuff you need how to do it Noodles 14 oz.(420 g) fresh udon noodles Blanch the udon noodles 2 Tablespoons (30 g) oil • Bring 2 quarts (2 liters) of water to a boil in a 10 garlic cloves (40 g), minced pot and add noodles. 3 portobello mushrooms (275 g), sliced in • Cook noodles for 3 minutes. strips and then cut in half (stems removed) • After 1 minute take a fork and gently sepa- 1/8 teaspoon salt rate noodles. Continue cooking for the remain- 1/2 head (320 g) chinese cabbage, sliced and ing 2 minutes. hard, middle core removed • Drain noodles and rinse with cold water to 3 small bunches (190 g) baby bok choy, ends stop them from cooking. Set aside. removed and leaves cut in half 2 Tablespoons (20 g) rice ﬂour Make the Sauce • Put all of the sauce ingredients in a mixing bowl and use a whisk to combine. • Set aside.

Make the Stir Fry • Heat oil in a large pan or wok on medium/high heat. • Add garlic and saute for 1 minute. • Add mushrooms. • Sprinkle mushrooms with 1/8 teaspoon of salt and stir. • Cover pan and cook mushrooms for 2 Sauce minutes (stir a couple of times while cooking to 1 teaspoon (5 ml) sesame oil make sure they are not sticking to the pan). 1 teaspoon (5 ml) apple cider vinegar • Once the mushrooms have released their 2 teaspoons (10 ml) mirin liquid and are soft, add the sauce that you 1 Tablespoon (15 ml) soy sauce made earlier and stir to combine. 21/2 Tablespoons (35 ml) dark soy sauce • Bring mixture to a simmer and continue to 2 teaspoons (8 g) sugar simmer for 2 minutes. 1/2 teaspoon (2 g) white pepper • Slowly add in rice ﬂour and stir until mixture 1 cup (235 ml) of water becomes slightly thick, about 1 minute. • Add noodles and stir to combine, cook for 2 minutes. • Add cabbage and bok choy and stir to combine. • Place a lid on the pan and cook for 2 minutes, allowing the cabbage and the bok

35 Stir Fried Udon Noodles spicy in Caramelized Dark Soy Sauce, Portobello Mushrooms & Chinese Cabbage (Hokkien Mee) - [China] Malaysia/Singapore difficulty

SERVING SUGGESTION: Optional: Cut vegan chicken protein (page 73) in small bite sized pieces, pan fry until crispy and add to the dish after the mushrooms.

COOK’S TIPS: • You can ﬁnd fresh udon noodles in the Asian refrigerator sections in some grocery stores. If choy to cook and reduce. Take off lid and you cannot ﬁnd fresh udon noodles, you can gently stir, incorporating the ingredients. substitute with spaghetti noodles or dried udon • Turn heat to high and cook for an additional 3 noodles. It won’t be as authentic but it will still be minutes (The idea is for the noodles to be a tasty. little on the burned side, so don’t be shy with You can use any green you would like to replace the heat. You can stir occasionally so that the • the Bok Choy . noodles are evenly cooked.)

Background Hokkien pronounced “hock-keean” is an ethnic group and dialect originating from Fujian, South- ern China. This dish was introduced to Malaysia by Chinese immigrants who ﬁrst started arriving in the 15th century. A common street food dish, Hokkien noodles are usually cooked to order in a large and ﬁery hot wok and served as a dinner dish.

36 Rich Butternut Squash Curry (Kare Labu Kuning) - Indonesia Serves 3 Stuff you need how To do it

Chili Paste • Peel squash, cut into bite sized chunks. Set 10 cloves (52 g) garlic, peeled and left whole aside. 1 large (82 g) shallot, cut in quarters 1 (14 g) fresh red chilli, such as fresno, • Make chili paste by putting all of the chili de-seeded (For spicier curry, leave the seeds.) paste ingredients into a blender and blending 1 Tablespoon (12 g) peeled and chopped until smooth. Pour into a bowl and set aside. ginger 3 Tablespoons (40 ml) water • Heat oil in large pot on medium/high.

Curry • Sauté the chili mixture, lemongrass and 1 butternut squash (2½ cups / 350 g) squash, curry powder for 2 minutes. cut into bite-sized pieces. 1 Tablespoon (12 ml) high heat oil • Pour in coconut milk and spoon in the 1 stalk of lemongrass, bottom third only, cut squash. into half 1 teaspoon (2 g) curry powder • Stir and bring to a boil. 1 cup (237 ml) coconut milk 1 Tablespoon (14 g) brown sugar • Turn down heat so that mixture is at a low 3 star anise pods simmer. 1/2 teaspoon lime zest 1/2 teaspoon (3 g) salt • Add sugar, star anise, lime zest, salt, ground 1 teaspoon (2 g) ground coriander coriander and water and stir to combine. 1/3 cup (77 ml) water • Simmer for 18-20 minutes or until squash is soft. Stir occasionally to make sure that curry does not stick to the pan.

• Take out lemongrass and star anise before serving.

37 Rich Butternut Squash Curry spicy (Kare Labu Kuning) - Indonesia difficulty

COOK’S TIPS: Background • Any hard winter squash can be used in place of Squash and pumpkin were wartime foods in butternut squash. South East Asia, similar to sweet potato and • You do not have to take out the lemongrass and yams during the height of World War II from star anise. In fact, the longer you leave it in the 1942-1945. While squash and pumpkins in North more ﬂavorful the curry will become. I usually America are differentiated by skin type, names take mine out just before serving (especially if and seasons, the entire category of squash eaters are serving themselves) so that no one (including pumpkin) is known just as “pumpkin” gets any surprising lemongrass or star anise throughout Asia. Pumpkin curry is the generic chunks. This is probably very un-Asian but there name for curries associated with any type of it is. winter squash. They are easy to grow and remain • Curries often taste better the next day after the a staple in South East Asia. ﬂavors have had time to meld.

SERVING SUGGESTION: Serve with cilantro brown rice (page 63) and garnish with cilantro. Other grains you can serve this dish with are couscous or quinoa.

38 Stir Fried Chinese Cabbage With Garlic, Cilantro & Onions - Vietnam (by way of China)

Serves 2 Stuff you need how To do it 3 Tablespoons (45 ml) oil • Bring 8 cups of water to a boil. 2 large cloves garlic, minced • While the water is heating, cut cabbage in 1/2 cup (65 g) yellow onion, diced half and then slice into strips. 2 green onions, diced - white and green parts • When water boils, add the cabbage and 1 head (670 g) of savoy cabbage (a.k.a simmer for 4 minutes. Chinese cabbage) • Place cabbage in a strainer and run cold 1 tomato (175 g), cut into 8 sections water over it to stop it from cooking. Set aside. 1/2 teaspoon (3 g) salt • Heat oil in a large skillet over medium heat 1 teaspoon (5 ml) chili oil and sauté the garlic, yellow onions and green 1/2 cup (25 g) cilantro leaves onions. Sauté for 3 minutes. 1 Tablespoon (6 g) nutritional yeast • Add cabbage, tomato, salt and chili oil and toss until combined. Cook for 3 minutes. Turn off heat and add cilantro and nutritional yeast. • Stir to combine and serve.

39 Stir Fried Chinese Cabbage spicy With Garlic, Cilantro & Onions - Vietnam difficulty

SERVING SUGGESTION: Serve with Cilantro Rice - page 63

COOK’S TIPS: Background A Chinese inspired dish, this is very quick and This dish is commonly cooked with fish sauce, an simple to prepare recipe yet very flavorful. unmistakably Vietnamese style. However, the use of salt and nutritional yeast combined in this recipe version brings out the briny flavor similar to fish sauce sans the fishiness.

40 Chickpea Curry With Turmeric, Coriander, Garlic, Cumin & Fresh Ginger Root - Singapore / Indonesia / Malaysia (by way of India) Serves 4 Stuff you need how to do it

1 Tablespoon (15 ml) oil • Chop the garlic and onion and grate the 2 teaspoons (6 g) cumin seeds ginger. Set aside. 2 teaspoons (6 g) grated ginger root • Measure out all of the spices and place them 3 garlic cloves, chopped in a small bowl. Set aside. 1 yellow onion (245 g), diced • Heat the oil over medium heat. 2 tomatoes (345 g), cut into bite-sized pieces • Add the cumin seeds and cook for 1 minute, 1 teaspoon (2 g) curry powder stirring frequently so they do not burn. • Add ginger, onion and garlic, stir to combine 1/2 teaspoon (1 g) coriander powder and cook for 2 minutes. 1/2 teaspoon (1 g) turmeric powder 1 teaspoon (3 g) chili powder • Add spices (curry powder, coriander powder, 1 teaspoon (3 g) cumin powder turmeric powder, chili powder, cumin powder), salt and tomato. Cook for 2 minutes. 1 1/2 teaspoons (8 g) salt 1 Tablespoon (9 g) rice ﬂour • Sprinkle the rice ﬂour evenly over the mixture 3 cups (570 g) cooked garbanzo beans, a.k.a and stir to combine. The mixture will get thick. chickpeas (page 75) This is a good thing. • Add garbanzo beans and and stir to 1/2 cup (120 ml) water Cilantro for garnish combine. • Add water, stir to combine, turn heat to medium low, cover the pot and let cook for 5 minutes. • After 5 minutes, take off the lid and turn the heat to high. Cook for an additional 1 minute, stirring frequently. • Turn off heat and serve. • Garnish with cilantro.

41 Chickpea Curry spicy With Turmeric, Coriander, Garlic, Cumin & Fresh Ginger Root Singapore/Indonesia / Malaysia (by way of india) difficulty

SERVING SUGGESTION: Serve with Cilantro Rice (page 63) or Coconut Rice (page 65)

COOK’S TIPS: Background This is an Indian inspired dish, also known as • Don’t get intimidated by the amount of ingredients in this dish. It seems like a lot but it is mainly Chana Masala. People from India started migrat- spices, which aren’t intimidating at all! ing to the Malayan Peninsula during the British occupation in the late 16th century. Indian labor • Using freshly cooked garbanzo beans will make a big difference in the taste and texture of this was crucial in the development of the rubber dish. However, if you do not have time, you can industry and civil service for the British. Indian used canned beans. curries have evolved and become an integral part of South East Asian cuisine as a whole. Using chickpeas is the authentic way to make this dish but other legumes (pulses) like black-eyed peas are also really tasty in this dish.

42 Satay With Sweet & Spicy Peanut Dipping Sauce - Thailand / Indonesia / Malaysia (by way of The Middle East & India) Makes 40 satay sticks Stuff you need how to do it

Peanut Sauce • Place 1 cup of the peanuts in food processor 11/2 cups (170 g) unsalted, roasted peanuts and pulse 5 or 6 times, until peanuts are 3 Tablespoons (45 ml) oil crumbly. (It’s okay if there are some big chunks 1 Tablespoon (15 ml) hot chili oil since you will be blending them again later in 5 garlic cloves, minced the recipe.) Set aside. 1/3 cup (40 g) chopped shallot • In a large pot, heat oil and hot chili oil. 1 Tablespoon (10 g) peeled and chopped • Add garlic and shallot and cook for 2 galangal minutes. 5 heaping Tablespoons (65 g) peeled and • Add galangal, ginger, chili and lemongrass. chopped ginger • Cook for 3 minutes. 3 Tablespoons (30 g) fresh red chili, seeded and • Add water, sugar and the chopped peanuts diced (the 1 cup of peanuts that you pulsed in the 1 piece of lemongrass, top 2/3 and root end beginning) to the pot. removed, cut remaining stalk into into 3 equal • Bring to a boil and turn down heat to low. pieces • Simmer for 7 minutes, stirring frequently so 3/4 cup (180 ml) water that the mixture does not stick to the pan. 3 Tablespoons (40 g) brown sugar • Turn off heat. 1/2 cup (120 ml) coconut milk (not light) • Add the coconut milk to the pot and stir. 1/2 teaspoon (3 g) salt • Take out lemongrass and discard. 1 Tablespoon (15 ml) soy sauce • Place sauce in the food processor and process for several minutes until everything is combined. You do not want to blend the sauce so much that it is smooth. This sauce is meant to have texture like chunky peanut butter. • Take sauce out of food processor and place it in a large bowl. • Place 1/2 cup peanuts in the food processor and pulse 2 or 3 times. The peanuts should be chunky • Add to peanut sauce and stir.

Satay 1 recipe vegan chicken (page 73) 1 Tablespoon (15 ml) oil 1 cucumber, sliced (for garnish) 1/2 red onion, chopped (for garnish) 40 wooden skewers to skewer the satay

43 Satay With Sweet & Spicy spicy Peanut Dipping Sauce - Malaysia/Singapore/Thailand [By way of the Middle East/India] difficulty

SERVING SUGGESTION: Cut fresh cucumber chunks and raw onions to serve on the side and use it to dip in peanut sauce as well. Substitute with other vegetables if you do not like raw onions.

COOK’S TIPS: You can either roast your own peanuts or buy the • Cut each vegan chicken cutlet into 5 pieces, pre-roasted variety. If you buy pre-roasted, make lengthwise. sure they are NOT salted. • Heat oil in a pan on medium heat. If you roast your own, follow these directions: • Add strips of vegan chicken and toss around to Place peanuts in a skillet on medium low heat coat with oil. and cook for 3-5 minutes until they are fragrant • Cook for 5 minutes, turning pieces over so that and slightly browned. Take out of pan and set all sides are slightly browned. aside. Do not add salt. • Place on skewers. • Serve with peanut sauce and a side of sliced cucumbers and chopped red onions. Background A Middle Eastern/Indian inspired “meat on a stick kebab” from the Spice Trade route days, satay is a common street food in Thailand, Indonesia and Malaysia. Each country has its own version of satay and peanut dipping sauce. Thailand’s version of the dipping sauce has tamarind and ﬁsh sauce while the Indonesian and Malaysian versions have lemongrass, ginger and spices like cumin and turmeric.

44 Savory Pan-Fried Chinese Turnip Cake With Garlic & Bean Sprouts (Char Koay) - Malaysia

Serves 4

To steam the turnip cake: • Add 6 cups (1.5 liters) of water to a large pan Stuff you need and bring to a boil. • Place a bowl in the middle of the pan and Turnip Cake place the cake pan on top of the bowl. NOTE: You will need to make the turnip cake • Make sure that you can fit a lid over the pan, 1 day in advance. without the cake getting in the way. If the cake is in the way, find a shorter bowl. 4 cups (1 liter) water • After 40 minutes, add 4 more cups of water, 1/2 cup (8 g) agar agar threads (or flakes) cover the pan and allow to steam for 20 more 1 medium size radish (also known as turnip in minutes. South East Asia), grated and liquid squeezed out of it (1 cup / 148 g) 2 cups (310 g) rice flour 1/4 cup (30 g) tapioca flour 1 Tablespoon (10 g) brown sugar 1 teaspoon (6 g) salt 1/4 teaspoon (2 g) baking soda • Turn off heat and let cool. 1 Tablespoon (15 ml) soy sauce • Keep in cake pan and refrigerate overnight. 1 Tablespoon (15 ml) sesame oil how to do it

• Place water and agar agar in a large pot and bring to a boil. • Turn down heat and simmer for 10 minutes, stirring occasionally. • While water is simmering, measure out and set aside the remaining ingredients. • After 10 minutes, add the rice ﬂour, tapioca ﬂour, brown sugar, salt, baking soda, soy sauce and sesame oil. Assemble the dish (Day after turnip cake is • Turn off heat and stir mixture. made) • The mixture will get really thick fast. The Ingredients mixture does not have to be smooth, but all of 2 teaspoons (10 ml) oil the ingredients should be incorporated. 5 garlic cloves, minced • Place mixture in a lightly oiled round cake 3 green onions, diced (use green and white pan and steam for 1 hour. parts) 1 Tablespoons (6 g) nutritional yeast 2 cups (130 g) bean sprouts cilantro - for garnish

Sauce Ingredients 1/2 teaspoon (2 ml) chili oil

45 Savory Pan-Fried Chinese Turnip Cake spicy With Garlic & Bean Sprouts Char Koay - Malaysia difficulty

SERVING SUGGESTION: Optional: Cut chicken vegan protein in small bite sized pieces, pan fry till crispy and add to the dish after the mushrooms for a crispy texture to the dish.

COOK’S TIPS: • This dish is easier with a non-stick pan but it is not essential. A time consuming recipe but is well worth it. 1 Tablespoon (15 ml) soy sauce • 1 teaspoon (4 ml) sesame oil 1/8 teaspoon white pepper Background 1 Tablespoon (15 ml) water “Char Koay” literally means fried cake. In Asia, • Cut turnip cake into 1 inch cubes. the word “cake” is used interchangeably between • Heat oil in a skillet over medium heat. • Stir fry turnip cake pieces for 10 minutes. savory and sweet dishes / desserts. This dish is • Make sauce by mixing all of the sauce pretty elusive and not commonly found. It’s also ingredients in a bowl and set aside. not a dish that people would make at home due • After 10 minutes, add garlic and green onions to the time it takes to make to turnip cake, stir and cook for another 2 it. Usually only available at minutes. speciﬁc places and night • Add sauce and nutritional yeast and stir to markets at a different night combine. Cook for an additional 1 minute, market each night making sure that all sides of the turnip cake (equivalent to farmers cubes are brown. markets). It’s also very • Add bean sprouts. Stir to incorporate, cook for cheap to buy which makes it 1 minute and turn off heat. more convenient to buy than • Garnish with cilantro. to make at home.

46 Pineapple Fried Rice With Raisins & Cashew Nuts Myanmar/Thailand Serves 4 Stuff you need how to do it

Sauce • Make the sauce by mixing all sauce ingredi- 1 Tablespoon (15 ml) hot chili oil ents together and set aside. 1 teaspoon (5 ml) dark soy sauce • Heat oil in a large pan or wok on medium 1 Tablespoon (15 ml) soy sauce heat and add garlic. Cook for 30 seconds. • Add mushrooms and cook for 2 minutes, Rice stirring occasionally. 2 Tablespoons (30 ml) oil • Add the cooked cilantro rice and and mix, 4 garlic cloves, minced incorporating the mushrooms and the garlic. 1 cup (90 g) portobello mushroom stems, • Turn heat to medium/ high and add chopped into bite size pieces pineapple, raisins and cashews. Cook for 3 1 recipe of Cilantro Rice (page 63) minutes. 1 cup (165 g) pineapple, chopped into ½ inch • If not using a nonstick pan, the rice will stick pieces to the pan, that’s okay. Use a metal spatula to 1/2 cup (75 g) raisins stir the rice to ensure it gets cooked evenly. 1/4 cups (30 g) cashew nuts, halved • Add cilantro and salt, stir and turn off the 1/4 cup (15 g) cilantro, chopped heat. 1/4 teaspoon (2 g) salt • Cover with lid and let set for several minutes, • This will allow the sticky stuff on the bottom of the pan to loosen. • Lift lid and scrape sticky stuff from the bottom of the pan and stir in with the rice. (This part is super yummy!)

Presentation • Cut off only the top of a pineapple (the spiky leaves) • Cut the pineapple in half, lengthwise (see picture). • Hollow out the middle. The more you hollow it out, the deeper your pineapple bowl will be and the more rice it will hold. • Scoop rice into the pineapple and garnish with cilantro and fresh red chili

47 Pineapple Fried Rice spicy With Raisins & Cashew Nuts Myanmar/Thailand difficulty

SERVING SUGGESTION: Serve each guest one pineapple each or serve it family style in the middle of the table.

Background With its roots in China, fried rice is commonly COOK’S TIPS: Is is best to use leftover rice. The drier the rice is, made from leftover rice, meat and vegetables. It the more ﬂavor it will absorb. was introduced to the South East Asian region by Chinese immigrants and remains a popular dish. Each country has its own version and is the quintessential comfort food.

48 Stir Fried Thai Basil with Tofu and Eggplant - Thailand Serves 3 Stuff you need how to do it

1/2 Tablespoon (7 ml) oil (1 Tablespoon or 14 ml if • Make sauce by whisking all 4 sauce ingredi- you don’t have a non-stick pan) ents together. Set aside. 2 cups (290 g) ﬁrm tofu, rinsed, drained and cut • Heat oil on medium high in a large skillet. into 1 inch cubes. • Add tofu and red chili and cook for 5 1 Tablespoon (10 g) fresh red chili, de-seeded minutes. and minced • Add garlic and cook for another 2 minutes. 5 cloves garlic, minced • Add eggplant, red peppers and basil and 2 cups (145 g) Japanese eggplant, cut into 1 cook for an additional 3 minutes. inch rounds and then cut into quarters • Add sauce and stir to combine. 1 cup (150 g) red bell pepper, cut into 1 inch • Cook for 2 more minutes, turn off heat and chunks cover. 1 cup (25 g) Thai basil leaves • Covering the dish will allow the steam to make the eggplant a little softer. • After 3 or 4 minutes, take off the lid and serve Sauce • Garnish with fresh Thai basil 2 Tablespoons (30 ml) soy sauce 2 teaspoons (10 g) sugar 1 Tablespoon (15 ml) sesame oil 2 Tablespoons (30 ml) water

49 Stir Fried Thai Basil spicy with Tofu and Eggplant - Thailand difficulty

SERVING SUGGESTION: Serve with cilantro rice (page 63) and a bowl of Coconut & Lemongrass Tom Kha Soup (page 25) for a complete Thai meal

COOK’S TIPS: Background If you freeze the tofu and then thaw it out, it will The Thai people migrated south from China become like a sponge and really absorb the approximately 4,000 years ago. Because of that, flavors of the sauce. This is a bit more work but Thai cuisine is influenced by Chinese methods like if you have the time, I highly suggest trying it. stir frying. Indian and Middle Eastern flavors have also played a part in Thai cuisine from foreign trade and the Spice Trade route. Thai cuisine can be divided into 4 regions; Northern (Chiang Mai), North Eastern (Isaan), Central (Bangkok) and Southern. This dish is from the Central region.

50 Lightly Sautéed Green Beans with Garlic and Spicy Sambal Sauce -Myanmar / Malaysia / Indonesia Serves 3 Stuff you need how to do it 2 pounds (900 g) green beans, ends trimmed and cut in half • In a non-stick pan, heat oil over medium 3 garlic cloves, sliced heat. 2 teaspoons (10 ml) oil • Add garlic and cook for 20 seconds. 1 cup (255 g) Spicy Sambal Sauce (Page 61) • Add green beans and saute for 5 minutes. • Add 1 cup of sambal sauce and mix to combine until the sauce coats all of the beans. • If you like your beans with a little crunch then turn them off now and serve, if you like them on the softer side then cook them for several more minutes.

51 Depends on how spicy you make your sambal sauce. Lightly Sautéed Green Beans spicy with Garlic and Spicy Sambal Sauce-Myanmar / Malaysia / Indonesia difficulty

SERVING SUGGESTION: Serve with a side of coconut brown rice (page 65)

Background COOK’S TIPS: A classic dish of the Malay people (an ethnic Best served immediately after cooking. group of people who inhabit the Malay Peninsula, surrounding islands, Indonesia, Brunei, southern Thailand and southern Philippines). Other types of vegetables can be used in this dish like water spinach (kangkung), okra, four-angled bean (winged bean), eggplant, baby corn, sugar snap peas, snow peas or asparagus.

52 Stir Fried Thin Noodles With Oyster Mushrooms and Green Onions - (Bihun Goreng) Indonesia

Serves 2-3 Stuff you need how to do it

Chili Paste • Cook the noodles according to package. 8 oz (225 g) capellini pasta / asian rice noodles Drain, rinse with cold water and set aside. or angel hair pasta • Make the sauce by mixing all of the sauce 1 Tablespoon (15 g) oil ingredients together and set aside. 4 cloves (15 g) garlic, chopped • Rinse the bean sprouts with water, drain and 11/2 cups (220 g) ﬁrm tofu, cut into 1-inch set aside. cubes • Heat oil in a large skillet over medium heat. 3 cups (220 g) oyster mushrooms, chopped • Saute garlic for 1 minute, take out of pan and 1 BIG handful of fresh bean sprouts (about 2 set aside. cups/130 g) • Add tofu to the pan and saute for 3 minutes. 2 green onions, cut into 1-inch pieces • Add mushrooms and cook for 2 minutes, stirring occasionally. • Add drained noodles, garlic and the pre-mixed sauce. • Stir gently to incorporate the ingredients. • Cook for 10 minutes on high heat. • Add in the bean sprouts and chopped scallions. • Stir-fry for another minute, until bean sprouts are just wilted. • Turn off heat and serve.

• Serve with a wedge of lime to be squeezed over noodles. Sauce 4 Tablespoons (60 ml) soy sauce 1 Tablespoon (15 ml) sweet dark soy sauce (ABC brand) 4 Tablespoons (60 ml) water 2 teaspoons (10 g) sugar 1/4 teaspoon white pepper

53 Stir Fried Thin Noodles spicy With Oyster Mushrooms and Green Onions - (Bihun Goreng) Indonesia difficulty

Background COOK’S TIPS: A Chinese inspired dish, the use of sweet soy • If you cannot ﬁnd Asian rice noodles, swap sauce in this recipe is quintessentially Indonesian. them out for Capellini or Angel Hair pasta. Its thick and sweet base gives dishes a caramel- • It is important to drain your noodles well before ized smoky ﬂavor when cooked at high heat and you add them to the skillet. The drier they are, the slightly burned. This is a popular street food dish better the dish will come out. across all countries in South East Asia. Each • Incorporating all of the ingredients can be tricky. country and each ethnic group within each You may need a couple of kitchen tools to make country has its own version. this easier. Try chopsticks or 1 chopstick and a wooden spoon. If you are using rice noodles, use a wooden spoon/spatula to stir and mix noodles. The goal is to get all ingredients combined without breaking the noodles.

SERVING SUGGESTION: Squeeze lime over the noodles before you eat. This will add a nice zest. You can also serve with sambal sauce on the side as a topping

54 Spicy Portuguese Devil Curry (Curry Debal) - Malaysia / Singapore (by way of Portugal)

Serves 4-6 Stuff you need how To do it Spice Paste 10 dried red chilis, stemmed, de-seeds and • Make the spice paste by placing all of the soaked in water for 10 minutes (unless you spice paste ingredients into a blender and are a heat junkie, in which case you should blending until smooth. Remove from blender leave ‘em in, baby!) and set aside. 2 fresh red chilis, seeded (see note about • Heat oil in a large pan and add mustard seeds above) seeds. 1 cup (115 g) shallots, quartered • When mustard seeds pop, add spice paste, 4 cloves garlic, left whole lemongrass, kafﬁr lime and sauté for 2 minutes 1 inch (2.5 cm) fresh turmeric root, peeled (Note: When adding spice paste, be careful of 1 inch (2.5 cm) galangal, peeled the mustard seeds -- they tend to shoot up. Have the lid handy and cover if you need to.) 1/4 cup (60 ml) water • Add garlic, onion and red chili, cook for 2 minutes. Curry 3 Tablespoons (45 ml) oil • Add potatoes, cabbage, tomato and vegan 1 Tablespoon (12 g) mustard seed protein. Stir to combine. 1 stalk of lemongrass, cut off root end and • Add apple cider vinegar, shoyu, salt, sugar use bottom third only, cut in half and water. 1 kafﬁr lime leaf • Simmer for 20 minutes 3 cloves garlic, quartered • Turn off and allow to cool 1 large (245 g) yellow onion, cut into • Serve with Cilantro Rice (page 63) bite-sized pieces 1 red chili, left whole with the stem on. Make a slit down the chili, lengthwise 1 big russet potato (240 g), peeled and cut into bite-sized pieces (If not using vegan chicken add 1 more potato.) 4 cups (190 g) savoy cabbage, chopped 3 tomatoes, quartered 2 cups (135 g) vegan chicken, cut into bite-sized chunks. Recipe on page 73 11/2 Tablespoons (20 ml) apple cider vinegar 1 Tablespoon (15 ml) shoyu 2 teaspoons (12 g) salt 1 Tablespoon (14 g) sugar 11/2 (355 ml) cup water

55 Spicy Portuguese Devil Curry spicy (Curry Debal) - Malaysia / Singapore (by way of Portugal) difficulty

SERVING SUGGESTION: Serve with Cilantro Rice - page 63

Background The Portuguese legacy since their colonization (1511 - 1641) remains very strong in Malaysia and Singapore. This is a signature dish of a group of mixed Portuguese and Malay people known as Kristang (Portuguese-Eurasians). This group came from the intermarriage between Portuguese men and local Malay women. This dish is often served during Christmas and special occasions. Its origins came from combining Christmas leftovers like turkey, chicken, ham and baked potatoes. The heavily spiced curry was added to bring all of the leftover ingredients together much like Gumbo. Each Kristang family have their own version of COOK’S TIPS: Devil Curry resulting in numerous variations in You can serve this dish immediately. However, ingredients, spices and methods of preparation. curries are always better the next day, after the ﬂavors have had a chance to meld. *Photo credit: The Bateman Family 1920s Malacca, Malaysia. A Kristang Family of Scottish, Portuguese, Burmese and Malaysian descent.

56 Stir Fried Mung Bean Noodles With Portobello Mushrooms, Garlic & Cabbage in Light Soy Sauce & White Pepper (Pad Woon Sen) - Thailand Serves 4

Stuff you need how to do it

Sauce • Place mung bean noodles in cold water for 1 Tablespoon (10 g) barley miso 30 minutes. After 30 minutes, drain noodles, 1 teaspoon (4 g) dulse ﬂakes rinse, darin again and set aside. While noodles 1/4 teaspoon (1 g) white pepper are soaking, continue with the recipe. 1 teaspoon (5 ml) sesame oil • Make sauce mixture by placing all of the 2 Tablespoons (30 ml) shoyu sauce ingredients into a blender. Blend until 3 teaspoon (15 g) sugar thoroughly combined. 1/2 cup (120 ml) water • Make “Eggy” mixture. Place tofu in a bowl and either use your hands to break apart or “Eggy” mixture use a fork to make crumbly. The desired 1 cup (145 g) medium ﬁrm tofu outcome is for the tofu to be crumbly, resem- 1/4 cup (25 g) nutritional yeast bling scrambled eggs. Add nutritional yeast and stir to combine. Set aside. Stir Fry • Heat oil in a large skillet or wok on medium 2 Tablespoons (30 ml) oil heat. 6 garlic cloves, chopped • Add garlic and cook 30 seconds. 2 cups (110 g) portobello mushrooms, • Add mushrooms, celery and cabbage, cook chopped 2 minutes 1 cup (115 g) celery, diced • Add red bell pepper, tofu mixture and green 1 cup (50 g) savoy cabbage, chopped onions cook for 1 minute. 1 red bell pepper, cut into thin strips, 2 inches • Add noodles and gently stir together to long combine so that the noodles do not break. 1 green onion, chopped, use white and green • Pour sauce over noodles and cover the pan, parts allowing to cook for 2 minutes. 3 bundles (175 g) mung bean noodles • Take lid off, add bean sprouts and cilantro 2 cups (130 g) bean sprouts and gently stir to combine. 1/4 cup (15 g) cilantro • Cook for 1 more minute and turn off heat.

57 Stir Fried Mung Bean Noodles spicy With Portobello Mushrooms, Garlic & Cabbage in Light Soy Sauce & White Pepper (Pad Woon Sen) - Thailand difficulty

Background COOK’S TIPS: These noodles are also known as glass noodles, • Use a wooden spoon to stir noodles so they bean thread, or clear noodles. The noodles won’t break. themselves don’t have any taste by themselves but • Bean sprouts should be only slightly cooked they retain ﬂavor incredibly well once cooked. and still crisp.

58 Malaysia Vietnam

Malaysia Culture, Food & Warmth Experience South East Asia in Your Kitchen.

Thailand Indonesia accompaniments Spicy Sambal Sauce-Regional

Makes just over 1 cup (285 g)

stuff you need how to do it • Place red chilis, onion, garlic and water in a 8 fresh red Fresno chilis (about 8 Table- blender and blend until spoons / 60 g) - Leave the seeds in 4 of smooth. Set aside. them and de-seed the rest. If you like the • Heat oil in a pot over heat, then leave the seeds in all of the chilis. medium heat and add If you like it less spicy you can de-seed all of miso and dulse ﬂakes. them. Cook for 1 minute, 2 red onions, cut into eighth whisking while they 10 cloves of garlic, left whole cook.The miso will be 1 /4 cup (60 ml) slightly lumpy - this is water okay, it will combine 1/3 cup (80 ml) beautifully in the next oil step. 2 Tablespoons • Add the blended chili (20 g) barley mixture, along with the salt and sugar to the pot, miso turn the heat to low and whisk until all ingredients 2 teaspoons (10 g) dulse ﬂakes are combined and there are no lumps. 3 Tablespoons (40 g) sugar • Cover pot with a lid so that the lid is sitting at an 1 1 /4 teaspoon (8 g) salt angle, not tightly covering the pot. Simmer for 10 minutes. • Turn off heat and allow to cool.

61 Spicy Sambal Sauce-Regional spicy Depends on how many seeds you leave in. It can range from 3 over 5 to 10 over 5 difficulty

COOK’S TIPS: • Warning- this sauce is highly addictive. You will dream about it, you will crave it, you will make it over and over and over. Background Sambal is awesome on a huge variety of Sambal is to South East Asia what Beer is to North • things. America. There are literally hundreds of varieties of sambals in the region. It is traditionally made • Try it over rice, use it as a dip or add it to ﬂavor with shrimp paste and chili. People in South East stir fry or noodles. Asia are very competitive about their sambals -- • Serve sauce at room temperature. oftentimes resulting in lengthy debates over which If you do not have or cannot ﬁnd barley miso, and whose country / state / mum / prep style is the then any dark miso will do. best way to make the tastiest sambal. • Do not look directly over the bowl when adding the blended chili paste to the oil because it tends to splash a bit.

62 Stovetop Cilantro Brown Rice-Regional

Serves 4

stuff you need how to do it

2 cups (475 ml) water • Put all ingredients in a medium size pot, in no 1 cup (180 g) jasmine brown rice, rinsed with particular order, turn heat to high and stir to cold water combine. 1/4 teaspoon (2 g) salt • When water comes to a simmer (about 3-5 1 Tablespoon (15 ml) olive oil minutes), turn heat to low and cover the pot. 1/2 cup (25 g) cilantro stems • Simmer for 24-30 minutes. • If rice is still on the wet side after 30 minutes, turn up the heat and cook for about a minute, stirring frequently, allowing the water to be absorbed. • Turn off heat.

63 Stovetop Cilantro Brown Rice-Regional spicy difficulty

COOK’S TIPS: Rinsing the rice will get rid of excess starch and make your rice less sticky. A staple item across Asia as a whole, adding the usually discarded part of the cilantro (its stem) is a great way to ﬂavor rice and use all parts of your produce. You can add the cilantro leaves as well.

64 Stovetop Coconut Brown Rice - Regional

Serves 4

stuff you need how to do it

1 cup (180 g) brown jasmine rice, rinsed with • Place 2 cups (470 ml) of water into a pot. cold water Take out 4 Tablespoons (60 ml) of the water and 2 cups (470 ml) water, minus 4 Tablespoons discard. (60 ml) • Turn heat on high and add rice, ginger, salt and 4 Tablespoons (60 ml) coconut milk coconut milk. Stir and bring to a boil. 1/2 teaspoon (1.5 g) ginger • Turn heat to low, cover pot and cook for 24-30 1/8 teaspoon salt minutes. 1/4 cup (20 g) dried and shredded coconut • Turn off heat, and ﬂuff rice with a spoon. Cover ﬂakes (for garnish) and set aside. • Place skillet on low heat and put coconut evenly in the pan. • Cook on low heat for 6 minutes, stirring very frequently so that coconut gets evenly browned and not burned. • Garnish rice with toasted coconut when serving.

65 Stovetop Coconut Brown Rice - Regional spicy difficulty

COOK’S TIPS: • Rice consistency should be fluffy, not wet. If the rice still has liquid in it after 30 minutes, take off lid, turn heat to medium and cook, stirring occasionally until the liquid is absorbed. • After the coconut flakes start to get brown (about 4 minutes), it will get dark fast so be sure to stir constantly so the flakes do not burn.

66 Crisp Daikon and Carrot Pickles

Makes 1 jar

stuff you need how to do it • Cut carrot and daikon into thirds and then into 1 carrot (130 g) thin strips, 1/4 of an inch thick. 1 daikon radish (260 g) • Place vinegar, sugar and salt together in a small 1/2 cup (105 g) sugar pan and heat on low until sugar is dissolved, 2/3 cup (155 ml) apple cider vinegar about 1 minute. 2 teaspoons (12 g) salt • Place vegetables in a bowl and pour sauce over them. • Cover bowl and let it sit out overnight. • Drain liquid from bowl, rinse with cold water. • Place in the fridge. Keep for up to 5 days.

67 Crisp Daikon and Carrot Pickles spicy difficulty

COOK’S TIPS: If you want to add variety, you can add radishes to this dish. To do this, slice 1 bunch of radishes and add it in with the the carrots and daikon.

68 Red Curry Paste - Thailand

Makes 1 cup (198 g)

stuff you need how to do it

1 teaspoon (2 g) coriander seeds, dry • Place coriander seeds and cardamom pods in roasted until browned a dry skillet and cook on low for a minute and a 2 cardamom pods, dry roasted until brown half, stirring frequently so they do not burn. 4 fresh red chiles (such as Fresnos), • Place all ingredients into a blender (including stemmed and cut into quarters (use seeds coriander and cardamom) and blend until and all) smooth. This will take several minutes. 1 stalk lemongrass. Remove root end, use • Take out and keep in the fridge for up to a bottom third only. Cut into 1/2 inch pieces week. 5 garlic cloves, peeled and left whole 2 large shallots (175 g), peeled and cut into quarters 1 teaspoon (3 g) galangal root, peeled and chopped

1/2 teaspoon (3 g) salt 1/2 teaspoon (2 g) sugar 4 kafﬁr lime leaves 3 Tablespoons (45 ml) water

69 Red Curry Paste - Thailand spicy difficulty

COOK’S TIPS: • This will burn your eyes when you make it. Don’t stop; it’s only a sign that you’re on the right track. • You can wear a snorkeling mask, swimming goggles or onion goggles while you’re preparing it to cut down the burn. (I’m completely serious, I do it all of the time.) • We will warn you against putting your face in the blender and smelling. It will smell good so you might be tempted, but don’t do it, you will only cry. • If you like insanely spicy, you can add 5 dried red chilis that have been soaked in water for 10 minutes to the blender. This will crank up the heat even more.

70 Crisp Cold Cucumber Salad

Serves 6-8

stuff you need how to do it

1 English cucumber, cut lengthwise in half • Slice the cucumbers and onions and place and then into 1/8 inch slices them into a large bowl. 1/4 cup (30 g) red onion, thinly sliced in half • Place sugar, vinegar, water, chili oil and salt into moons a small pot and heat over medium heat until the 1/2 cup (105 g) sugar sugar dissolves. Mix with a whisk to combine the 1/2 cup (120 ml) rice wine vinegar ingredients. 1/4 cup (60 ml) water • Once sugar has dissolved (about 1 minute), 2 teaspoons (10 ml) hot chili oil pour the mixture over the cucumbers/onion and 1 teaspoon (6 g) salt stir so that all of the cucumbers/onions are 2 Tablespoons (2 g) mint, chopped coated. 1 Tablespoon (10 g) chopped peanuts for • Cover bowl and let rest at room temperature for garnish 30 minutes. • At this point, you can transfer them to the fridge to cool, at least 2 hours. • Before serving, sprinkle in the chopped mint. • Garnish with peanuts.

71 Crisp Cold Cucumber Salad spicy difficulty

COOK’S TIPS: If you don’t want any spice, leave out the chili oil.

72 Vegan Chicken

Makes 8 cutlets how to do it stuff you need • Place 12 cups (3 liters) of water into a large pot and bring to a boil Dry ingredients While the water is heating : 2 cups (265 g) wheat gluten flour • Place dry ingredients into a large mixing bowl. 3 Tablespoons (15 g) nutritional yeast • Place wet ingredients into a smaller mixing bowl 2 Tablespoons (20 g) veggie broth powder and whisk until all of the ingredients are combined. 2 garlic cloves, minced • Preheat oven to 350 degrees. 1 /2 Tablespoon (4 g) onion powder • Place wet ingredients into dry ingredients and mix with a wooden spoon until everything is Wet Ingredients combined. 2 Tablespoons (35 g) tahini • The batter will thicken quickly and it will be 1 Tablespoon (15 ml) olive oil difficult to keep mixing with a spoon. You can ditch 1 Tablespoon (15 ml) sesame oil the spoon and use your hands at any point. 1 cup (235 ml) water • Use your hands and mix to form a ball. Knead for 3 Tablespoons (45 ml) soy sauce 2 minutes. • Form dough into a ball and cut into 4 pieces. Cut each of those pieces into half to get a total of 8 pieces. • Take each piece and press it between your hands and stretch it out to form a cutlet, measuring 4 inches across. Shapes may vary. • Place cutlets into boiling water and boil for 5 minutes, until they come to the surface of the water (Notice how they will sink when you first put them in.) • Take cutlets out of the water with a pair of tongs. (If they break, that is okay.) Place on a baking sheet. • Bake for 10 minutes, take out of oven, flip cutlets over and bake for 5 more minutes. • Take out of oven and allow to cool. • Keep in the fridge for up to 7 days.

73 Vegan Chicken spicy difficulty

SERVING SUGGESTION: You can use these cutlets to replace COOK’S TIPS: While the cutlets are simmering, there may be a meat in a huge variety of dishes, both few pieces that pull apart and become several throughout this cookbook and other pieces. This is okay. Just place them on the recipes that call for meat (especially baking sheet with the rest of the pieces. The size chicken). and shape of the cutlets don’t really matter They are high in protein and will give because they will eventually get chopped up you that satisfying meat-like texture that and used in other dishes. you are used to if you eat meat. You can cut them in strips, dice them or cut them into chunks and throw into soup -- whatever you need, they are really versatile. 74 Garbanzo Beans

Makes 5 cups (845 g) cooked beans

stuff you need how to do it

2 cups (350 g) dry garbanzo beans soaked • Rinse beans with cold water and drain. in 6 cups (1.5 liters) of cold water overnight • Place beans in a large pot and cover with 2 1/2 quarts (2.5 liters) of water and stir. • Turn heat on high and bring to a boil. • Turn heat to medium high and cook uncovered for 1 hour. Stir occasionally to make sure beans haven’t stuck to the bottom of the pot. • After 1 hour test the beans. They should be soft but not falling apart. • Turn off heat and cool. • Use immediately for recipes or place in the fridge, covered with the cooking water for up to 3 days.

75 Garbanzo Beans spicy difficulty

76 THE AUTHORS Molly Patrick

loves to cook Molly’s culinary experience has spanned her entire career. From her mother’s kitchen since she was six to being a vegan personal chef and opening and running vegan restaurants in California, Arizona, New Mexico and Texas. Her expertise is in recipe adaptations, menu development and food experimentation. Luanne Teoh

loves to eat Luanne was born and raised in Malaysia (South East Asia) and attended university in Australia. Apart from styling, it has been her role to keep the dishes in this book authentic. She has worked in the digital realm of Fortune 500 companies to startups and came to the United States in 2002 with a one way ticket and two suitcases.

9 780615 702377 INDEX for Bold Vegan Food of South East Asia

Bihun Goreng (Stir Fried Rice Thin Noodles with Oyster Mushrooms and Green Onions) -Indonesia page 53

Cabbage • Stir Fried Chinese Cabbage with Garlic, Cilantro and Onions -Vietnam page 39

Caramelized Crispy Tempeh with Coconut Fried Rice and Sambal -Singapore/Indonesia/Malaysia page 15

Chili Sauce/paste • Savory Taro Cake with Red Chili Sauce (Wu Tau Kou) Malaysia page 27

Coconut • Coconut and Lemongrass Thom Kha Soup -Thailand/ Laos page 25 • Pan Seared Tofu Cubes and Shiitake Mushroom in red coconut curry -Thailand page 21 • Spicy Coconut Laksa with Green Beans, Fried Tofu and Bean Sprouts -Malaysia page 29 • Spiced Coconut Sweet Potato Stew -Myanmar page 17 • Caramelized Crispy Tempeh with Coconut Fried Rice and Sambal -Singapore/Indonesia/Malaysia page 15 • Stovetop Coconut Brown Rice-regional page 65

Curry • Rich Butternut Squash Curry-Indonesia page 37 • Chickpea Curry with Turmeric, Coriander, Garlic, Cumin and Fresh Ginger Root (Chana Masala)- Malaysia/Singapore page 41 • Spicy Portuguese Devil Curry (Curry Debal) -Malaysia/ Singapore page 55 • Red Curry Paste-Thailand page 69

Curry Debal (Spicy Portuguese Devil Curry) - Malaysia/Portugal page 55

• Chana Masala (Chickpea Curry Spiced With Turmeric, Coriander, Garlic, Cumin & Fresh Ginger Root) - Singapore/Indonesia/Malaysia page 41

Char Koay (Savory Pan Fried Chinese Turnip Cake With Garlic & Bean Sprouts) - Malaysia page 45

Chickpeas/Garbanzo Beans (same thing) • Chickpea Curry with Turmeric, Coriander, Garlic, Cumin and Fresh Ginger Root (Chana Masala) - Malaysia/Singapore page 41 • Garbanzo Beans - method for cooking page 75

Chickpea Curry with Turmeric, Coriander, Garlic, Cumin and Fresh Ginger Root (Chana Masala- Malaysia/Singapore page 41

Chicken (vegan) Satay With Sweet and Spicy Peanut Dipping Sauce-Malaysia/Singapore/Thailand page 43 • Vegan Chicken page 73

Crisp Daikon and Carrot Pickles-Thailand page 67

Crispy Stuffed Pancake with Pickled Onions (Mutarbak) - Malaysia page 13

Daikon • Crisp Daikon and Carrot Pickles-Thailand page 67 • Savory Pan Fried Chinese Turnip Cake With Garlic and Bean Sprouts (Char Koay) -Malaysia page 45

Eggplant • Stir Fried Thai Basil with Tofu and Eggplant-Thailand page 49

Garbanzo Beans - method for cooking page 75

Green Beans • Spicy Coconut Laksa with Green Beans, Fried Tofu and Bean Sprouts-Malaysia page 29 • Lightly Sauteed Green Beans with Garlic and Spicy Sambal Sauce-Malaysia/Indonesia page 51 Hokkien Noodles (Stir Fried Udon Noodles in Caramelized Dark Soy Sauce, Portobello Mushrooms & Chinese Cabbage) - Malaysia/Singapore page 35

Indian Style Fried Noodles with Oyster Mushrooms, tomatoes and shallots (Mee Goreng Mamak) -Malaysia page 31

Indonesia • Rich Butternut Squash Curry page 37 • Lightly Sauteed Green Beans with Garlic and Spicy Sambal Sauce page 51 • Caramelized Crispy Tempeh with Coconut Fried Rice and Sambal page 15 • Stir Fried Thin Noodles With Oyster Mushrooms and Green Onions (Bihun Goreng) page 53 • Spicy Sambal Sauce page 61

Kare Labu Kuning (Rich Butternut Squash Curry) - Indonesia page 37

Khao Pad Sub Pa Rod (Pineapple Fried Rice With Raisins & Cashew Nuts) - Myanmar/Thailand page 47

Lightly Sauteed Green Beans with Garlic and Spicy Sambal Sauce-Malaysian/Indonesian page 51

Leek and GInger Potstickers with Sesame Dipping Sauce-Malaysia/ Singapore page 23

Lumpia/Popiah (Savory Stuffed Crepe) - Malaysia / Philippines/ Vietnam page 19

Malaysia • Savory Taro Cake with Red Chili Sauce (Wu Tau Kou) page 27 • Spicy Coconut Laksa with Green Beans, Fried Tofu and Bean Sprouts page 29 • Indian Style Fried Noodles with Oyster Mushrooms, tomatoes and shallots (Mee Goreng Mamak) page 31 • Stir Fried Udon Noodles in Caramelized Dark Soy Sauce, Portobello Mushrooms and Chinese Cabbage (Hokkien Noodles) page 35 • Chickpea Curry with Turmeric, Coriander, Garlic, Cumin and Fresh Ginger Root (Chana Masala) page 41 • Satay With Sweet and Spicy Peanut Dipping Sauce page 43 • Savory Pan Fried Chinese Turnip Cake With Garlic and Bean Sprouts (Char Koay) page 45 • Lightly Sauteed Green Beans with Garlic and Spicy Sambal Sauce page 61 • Caramelized Crispy Tempeh with Coconut Fried Rice and Sambal page 15 • Savory Stuffed Crepe (Lumpia/Popiah) page 19 • Spicy Portuguese Devil Curry (Curry Debal) page 55 • Leek and GInger Potstickers with Sesame Dipping Sauce page 23 • Spicy Sambal Sauce page 61

Mee Goreng Mamak (Indian Style Fried Noodles With Oyster Mushrooms, Tomatoes & Shallots) - Malaysia page 31

Mutarbak (Crispy Stuffed Pancake With Pickled Onions) - Malaysia page 13

Myanmar • Pineapple Fried Rice with Raisins and Cashew nuts (Khao Pad Sub Pa Rod) page 47 • Spiced Coconut Sweet Potato Stew page 17

Noodles • Indian Style Fried Noodles with Oyster Mushrooms, tomatoes and shallots (Mee Goreng Mamak) - Malaysia page 31 • Stir Fried Udon Noodles in Caramelized Dark Soy Sauce, Portobello Mushrooms and Chinese Cabbage (Hokkien Noodles) - Malaysia/Singapore page 35 • Stir Fried Thin Noodles With Oyster Mushrooms and Green Onions (Bihun Goreng) -Indonesia page 53 • Stir Fried Mung Bean Glass Noodles with Portobello Mushrooms, Garlic, Cabbage in Light Soy Sauce and White Pepper (Pad Woon Sen) -Thailand page 57

Onions • Crispy Stuffed Pancake with Pickled Onions (Mutarbak)-Malaysia page 13

Pad Woon Sen (Stir Fried Mung Bean Glass Noodle With Mushrooms, Garlic, Cabbage in Light Soy Sauce & White Pepper) - Thailand page 57

Pan Seared Tofu Cubes and Shiitake Mushroom in red coconut curry-Thailand page 21 Pancake • Savory Stuffed Crepe (Lumpia/Popiah)-Malaysia / Philippines/ Vietnam page 19 • Crispy Stuffed Pancake with Pickled Onions (Mutarbak) - Malaysia page 13

Pineapple • Pineapple Fried Rice with Raisins and Cashew nuts (Khao Pad Sub Pa Rod) -Myanmar/Thailand page 47

Pineapple Fried Rice with Raisins and Cashew nuts (Khao Pad Sub Pa Rod) -Myanmar/Thailand page 47

Philippines • Savory Stuffed Crepe (Lumpia/Popiah) page 19

Red Curry Paste -Thailand page 69

Rice • Pineapple Fried Rice with Raisins and Cashew nuts (Khao Pad Sub Pa Rod) -Myanmar/Thailand page 47 • Caramelized Crispy Tempeh with Coconut Fried Rice and Sambal -Singapore/Indonesia/Malaysia page 15 • Stovetop Cilantro Stem Rice (regional) page 63 • Stovetop Coconut Brown Rice (regional) page 65

Rich Butternut Squash Curry - Indonesia page 37

Sauce / Paste • Satay With Sweet and Spicy Peanut Dipping Sauce -Malaysia/Singapore/Thailand page 43 • Spicy Sambal Sauce - Malaysia/Indonesia page 61 • Red Curry Paste -Thailand page 69

Satay With Sweet and Spicy Peanut Dipping Sauce - Malaysia/Singapore/Thailand page 43

Savory Pan Fried Chinese Turnip Cake With Garlic and Bean Sprouts (Char Koay) - Malaysia page 45

Savory Stuffed Crepe (Lumpia/Popiah) - Malaysia / Philippines/ Vietnam page 19

Savory Taro Cake with Red Chili Sauce (Wu Tau Kou) - Malaysia page 27

Singapore • Stir Fried Udon Noodles in Caramelized Dark Soy Sauce, Portobello Mushrooms and Chinese Cabbage (Hokkien Noodles) page 35 • Chickpea Curry with Turmeric, Coriander, Garlic, Cumin and Fresh Ginger Root (Chana Masala) page 41 • Satay With Sweet and Spicy Peanut Dipping Sauce page 43 • Caramelized Crispy Tempeh with Coconut Fried Rice and Sambal page 15 • Spicy Portuguese Devil Curry (Curry Debal) page 55 • Leek and GInger Potstickers with Sesame Dipping Sauce page 23

Soup - See Table of Contents

Spicy Coconut Laksa with Green Beans, Fried Tofu and Bean Sprouts -Malaysia page 29

Spiced Coconut Sweet Potato Stew - Myanmar page 17

Spicy Portuguese Devil Curry (Curry Debal) - Malaysia/ Singapore page 55

Spicy Sambal Sauce - Malaysia/Indonesia page 61

Squash • Rich Butternut Squash Curry - Indonesia page 37

Stir Fried Chinese Cabbage with Garlic, Cilantro and Onions -Vietnam page 39

Stir Fried Thai Basil with Tofu and Eggplant -Thailand page 49

Stir Fried Thin Noodles With Oyster Mushrooms and Green Onions (Bihun Goreng) - Indonesia page 53 Stir Fried Tofu in Garlicky Tomato Gravy - Vietnam page 33

Stir Fried Mung Bean Glass Noodles with Portobello Mushrooms, Garlic, Cabbage in light Soy Sauce and White Pepper (Pad Woon Sen) -Thailand page 57

Stir Fried Udon Noodles in Caramelized Dark Soy Sauce, Portobello Mushrooms and Chinese Cabbage (Hokkien Noodles) -Malaysia/Singapore) page 35

Stovetop Cilantro Brown Rice (regional) page 63

Stovetop Coconut Brown Rice (regional) page 65

Sweet Potato • Spiced Coconut Sweet Potato Stew -Myanmar page 17

Taro • Savory Taro Cake with Red Chili Sauce (Wu Tau Kou) - Malaysia page 27

Tempeh • Caramelized Crispy Tempeh with Coconut Fried Rice and Sambal Singapore/Indonesia/Malaysia page 15

Thailand/Laos • Coconut and Lemongrass Thom Kha Soup page 25 • Pan Seared Tofu Cubes and Shiitake Mushroom in red coconut curry page 21 • Satay With Sweet and Spicy Peanut Dipping Sauce page 43 • Pineapple Fried Rice with Raisins and Cashew nuts (Khao Pad Sub Pa Rod) page 47 • Stir Fried Thai Basil with Tofu and Eggplant page 49 • Stir Fried Mung Bean Glass Noodles with Portobello Mushrooms, Garlic, Cabbage in Light Soy Sauce and White Pepper (Pad Woon Sen) page 57 • Red Curry Paste page 69

Tofu • Pan Seared Tofu Cubes and Shiitake Mushroom in red coconut curry -Thailand page 21 • Spicy Coconut Curry Laksa with Green Beans, Fried Tofu and Bean Sprouts - Malaysia page 29 • Stir Fried Tofu in Garlicky Tomato Gravy -Vietnam page 33 • Stir Fried Thai Basil with Tofu and Eggplant -Thailand page 49

Thom Kha (coconut Lemongrass Soup) - Thailand page 25

Turnip • Savory Pan Fried Chinese Turnip Cake With Garlic and Bean Sprouts - Malaysia page 45

Vegan Chicken - cooking method page 73

Vietnam • Stir Fried Tofu in Garlicky Tomato Gravy page 33 • Stir Fried Chinese Cabbage with Garlic, Cilantro and Onions page 39 • Savory Stuffed Crepe (Lumpia/Popiah) page 19

Wu Tau Kou (Savory Taro Cake With Red Chili Sauce ) - Malaysia page 27