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​Bangkok's vegan food diary

​learn more about Bangkok and Thailand through food

Bangkok's Vegan Food Diary #7: Kluay Tod

7/30/2016

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Kluay Tod (Delivery): golden brown Thai fried banana slices, the flour coating is thinner and crispier which makes them different from banana fritters. 

When I said "delivery" you didn't read it wrong. It really is how things work! If you don't know already, Bangkok is chaotic. It is almost like living in a Tim Burton movie. Everything is possible here. You can get McDonald's/ KFC/ Hooters/ Carl's Jr delivered to your home, but that's not all. When you're stuck in traffic with your stomach growling- guess who's going to save you? 

The phrase "not all heroes wear capes" is proven to be true on the streets/ main roads of Bangkok, in Phranakorn area, to be specific. If you don't know where that is- it is the area where Khao San Road is situated. 

Sellers in aprons are busy hustling on the road while trying to avoid getting hit by a bus or a motorcycle. It is such an exciting scene. You open your car window, call them over and BAM! You got yourself some snacks without having to leave the comfort of your car/ air conditioner. 
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Each bag is priced at 20 THB (40 pence/ 50 cents). There are two paper bags inside the plastic bag, each one contains 3-4 pieces of fried banana slices. Tim Burton movies might not always have happy ending, but this one sure does.
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Bangkok's Vegan Food Diary #6: Bua Loy

7/29/2016

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Bua Loy (translated to floating lotus in Thai) mini rice flour dumplings in warm coconut milk with assorted toppings. 

In the spirit of coconut milk based dessert, I'm introducing you to yet another nation's favourite. Traditional Thai desserts contain a lot of coconut milk and rice flour because they were the most common ingredients, and they still are. (I've tried cooking Bua Loy once in my life. I spent over 5 hours making those dumplings and preparing other components from scratch. It was totally worth it because it turned out so well).

Before indulging in your cup of warm Bua Loy, I strongly recommend you check with the cook whether or not they cook eggs in a separate pot; otherwise you'd be able to smell the eggs in the syrup they cook those rice flour dumplings with, if you don't mind that then you should be fine. But obviously it would be better to purchase this dessert where they care about the consumers enough to give them a vegan option. 
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The toppings are all vegan except for the eggs- my personal favourites are boiled taro cubes and corn. If you ever see vendors selling something like this on the street, give it a go, you'd be glad you did!
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Entry #5: Rock out with your 'KROK' out!

7/28/2016

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Bangkok's Vegan Food Diary #5: #MyMeatlessMeals presents Kanom Krok (grilled coconut hot cakes/ pancakes/ rice flour- coconut pudding/ etc.) the truth is, it is almost impossible to come up with one specific English name for this simple looking, flavours bursting snack, mainly because the possibilities are endless!

For those of you who have traveled to Thailand, you might have seen this snack once or twice. They are made in these iron pans with semicircle shaped holes, 28 to be exact. 📸
The rice flour- coconut milk mixture will be poured onto a greased hot pan as a soft base then topped with sugary-coconut cream mixture which gives the well balanced sweetness and saltiness. 
As you can see in the video, once the outside is golden brown and crispy, the cook will use the end of a spoon to lift the edge of Kanom Krok and rest them there for a bit before putting them together. Serve while piping hot. 
This Thai snack is rich in flavours with custard like texture on the inside, while crispy and light on the outside. There is a very interesting story regarding the origin of this snack which I will be posting on my blog. If you like what you've just read, follow me for daily original content. And don't forget to check out my previous Bangkok's Vegan Food Diary entries on my account. Have a happy, meat-free belly, everyone! 
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Entry #4: Rice Up Your Life

7/25/2016

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 Kao Lam: 'Khao' means rice, as a lot of you already know, and 'Lam' or 'Lahm' could mean quite a few things in Thai like overflowing (ล้นหลาม), a type of pythons (งูหลาม), or a cooking method (หลามข้าว). Personally, I hope for everyone's sake that the definition is either the first or the last one. 

Khao Lam consists of sticky rice (the purple one is made from Riceberry Sticky Rice) mixed with red beans, cooked in coconut milk, then roasted in bamboo sections on an open fire. The top part of the rice is intended to be creamy and sweet with a touch of saltiness, and the texture is soft all the way through. It is one of Bangkok's street foods that, I know for certain, is vegan. The ingredients are sticky rice, red beans, coconut milk, sugar, salt, and that's about it. I've never attempted to cook one myself because I don't really know how to start a fire. Luckily, Khao Lam is one of the most popular snacks among Thai people, vegans and non-vegans. So, whenever you see these sold in vendors or motorcycles- you can relax and enjoy a treat! 

However, if you see Khao Lam in shopping centres or restaurants, you might want to check first whether or not they put milk in there. Sometimes restauranteurs want to make their dish fancier so they add more ingredients without our knowledge. But most of the time- 9 times out of 10, this is another vegan snack in Thailand you can enjoy! Let me know if you've tried this, if so- what did you think of it? If not, would you like to? I've just had some for breakfast and I'm so happy!

​Check out my previous Bangkok's Vegan Food Diary entries on my account. I post daily original content involving authentic vegan Thai food that I've cooked or discovered. Hope you enjoy!
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Entry #3: Chinese Deep Fried Sugar Coated Taro 

7/9/2016

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Bangkok's Vegan Food Diary #3:  (เผือกทอด)

A lot of Bangkokians, like myself, find comfort in food. Today, my cravings have led me to a kiosk located near Tiger God Shrine on Tanao Road. The shop goes by the name of "Jae Nee: Puak Hi Ma" which is translated to "Nee's Chinese Deep Fried Sugar Coated Taro" .
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** "Jae" is a term Thai-Chinese people use to (informally) call an older sister or a more mature female acquaintance, it is considered a sign of respect. Nee is the name of the shop's founder. Puak means Taro in Thai, and Hi Ma means snow, presumably describing the sugar flakes on fried taro that bear resemblances to snow flakes ** The More You Know aaand shooting star**

What is so special about this snack, you ask? The name itself is rather self explanatory, but what it has left out is the taste. I mean, sure, it should be sweet and taro-y (excuse my made-up word), though, that's not all. The texture of the fried taro is fluffy and flakey when served hot. When you take a bite into it, you'll get this layer of crunchy sugar coating which is sweet but very well balanced out by a touch of saltiness. Also, chopped green onion leaves have also been added. So, when you taste everything in one bite- the flavours are very well orchestrated. You can tell that even though all the components are simple, they all shine and come together. And the best part is- it's Vegan! 
I know a lot of you have visited Bangkok and was unsure about street foods whether or not they are vegan- this is the reason why I started Bangkok's Vegan Food Diary- where I'll be writing about interesting Vegan food that can be found in the streets of Bangkok so that on your next visit- you can try local munchies without feeling guilty and hesitant. 
Anyway, if you happen to pop down or in the neighbourhood, get yourself to the kiosk and give yourself a treat! For those of you who have already had it, let me know what you thought! Check out my previous Bangkok's Vegan Food Diary posts on my Instagram account! And follow if you like what you've read. I post original content daily. Thank you! 
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Entry #2: Loco for the Coco(nut Juice)

7/8/2016

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Bangkok's Vegan Food Diary #2:  Coconut Juice (น้ำมะพร้าว)

living in concrete jungle, like in Bangkok for instance, can be rather daunting. Most of our everyday foods and drinks are either microwaveable or come straight from a can. This is why I'm so grateful for fresh markets. Every time I go in, I pick up new local vegetables, herbs, or fruits that I've never tried before. But the best part is the fresh coconut juice that has natural flavours and is 100% organic, crack open on demand. To make it even better, after purchase, these coconuts are given out with a spoon where we can enjoy the goodness inside as we quench our thirst. I admit that I sometimes despise the heat I have to endure here in Thailand, but it is undeniable that the very heat is the reason we have access to fresh produce the way we do now. I guess we can always find good things in everything, we just have to look for them. :)
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Entry #1: Pah Tong Goh

7/7/2016

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Pa Thong Goh (ปาท่องโก๋) - Thai's adaptation of Chinese Crullers (also known by the name of 'Youtiao') as seen on the streets of Thailand every morning. For the locals, Pa Thong Goh could be categorized as breakfast and snack, traditionally served with a cup of steaming hot soy milk which makes these crunchy munchies vegan and vegetarian friendly. However, it is strongly recommended that you check with the cook beforehand- whether or not they use any ingredient you feel uncomfortable consuming. Usually the main ingredients for the dough are all purpose flour, salt, dry yeast, a bit of sugar, vegetable oil, and warm water
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@MyMeatlessMeals
  • Home
  • My Story
  • Recipes
    • Pad Thai
    • Tom Yum Mushroom
    • Tom Kha Tofu
    • One-Pot Tofu Satay
    • Sweet& Sour Tofu
    • Spicy Naked Eggplant Stir Fry
    • Coriander Dip
    • Orange Tofu
    • Vegan Khao Mao
    • General Tso's Cauliflower
  • MunchiesMonday
    • Veganerie
    • S.P.A. Foods
  • Bangkok's Vegan Food Diary
  • Vegan's Thailand Survival Guide