I remember David Thompson when he had a tiny little take-away Thai shop in Darley St, appropriately called Daley St. Thai. He was famous even then, the queue snaking down the street on a Friday and Saturday night. He then went on to open a high-end restaurant London (where his food was never understood – you lost out London). Then he moved to Thailand to open a Thai restaurant – a brave move for a non-Thai person. It remains a very popular establishment.
Somewhere along the line, David wrote a bible of Thai food. It is a compendium of the cuisine. Of course, there are very few vegetarian recipes in the book, but occasionally I take it down from the shelf and find one of the few suitable recipes to make, as Thai food is wonderful.
Today, with inspiration from David’s Thai Food, is a wonderful dish of soft tofu with garlic and bean sprouts. It is utterly delicious.
Similar dishes include Chinese Bean Curd with Mushrooms and Vegetables, Steamed Tofu with Bok Choi and Sesame, Curry Laksa with Fried Tofu, Baked Marinated Tofu, and Tofu and Spinach Layers.
Browse all Tofu dishes and all Thai recipes. Or explore our Mid Winter food.
Continue reading “Thai Silken Tofu with Bean Sprouts and Broth”
Who does not know the delights of pickled ginger these days? Ubiquitous with sushi, it is as common today as pickled beetroot. Come to think of it, much more common. In 1999, when I first made this, it was a different matter, and if you wanted pink pickled ginger, you made your own. Enjoy!
Are you looking for similar recipes? Try Carrot and Kombu Quick Pickle, Pickled Cumquats, and Pickled Jicama.
You might also like to browse our Ginger recipes and our Pickle recipes. Check out our easy Early Spring recipes as well.
There is also a information post on Ginger here. and one on Pickled Ginger here.
Continue reading “Pickled Ginger | King Dong”