May Veggie Home Vegetarian Restaurant @ Terminal 21 (Asoke)

May Veggie Home is a Vegetarian Vegan Restaurant in Bangkok. We offer you a very unique kind of Vegetarian Vegan menu including dessert, ice cream and various kinds of dishes made by our experienced chef using traditional ingredients with special recipes to keep vitamins alive in food. Our food is MSG free so you can enjoy healthy food in our vegetarian restaurant. Our place is very easy to find, it is located near Thonglor BTS station in soi sukhumvit 55. So pay a visit at May Veggie Home when you like to eat fresh healthy Vegetarian Vegan food.

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Open : Monday-Saturday
Time : 11.00p.m.-09.30p.m.
Close : Sunday
Tel : 02-7140179

How to Cook Vegetable Spring Roll

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Ingredients:

10 to 12 spring roll wrappers

1/4 cup of cabbage, shredded

1/4 cup of carrots, thinly sliced

1/4 cup of green bell peppers, finely chopped

1/4 cup of onions, thinly sliced

1 teaspoon of grated ginger

salt and black pepper to taste

flour paste – 3 tablespoons plain flour/maida dissolved in 1/4 cup water

Oil for deep frying

Method

Heat a tablespoon of oil in a wok on high heat. Add in the cabbage, carrots, onions, ginger and green bell peppers. Saute the vegetables on high heat, until lightly softened.

Stir in the salt and black pepper and transfer to a another bowl. Allow the mixture to cool completely.

Place each square spring roll wrapper on a flat surface. Apply a little flour paste along the edges of the wrapper. Place a tablespoon of the filling on one corner/edge of the wrapper.

Fold in from the filled corner and begin rolling until you reach the center. When you reach the center, fold the ends arising from the center.

At this stage apply the flour paste again on the edges and roll until you reach the end. Make sure the edges are sealed well. The flour paste is important as it helps to seal the spring rolls so they don’t open up when deep fried.

Repeat the same process and proceed to make the rest of the spring rolls.

Preheat the oil for deep frying, add in a few rolls at a time and deep fry on medium heat until golden brown in color.

Your Spring rolls are ready.

Thai Restaurant a Welcome Winter Haven Addition

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The migration of restaurateurs from Thailand to the United States has been a boon to those of us who revel in the flavors of that part of the world.

Their curries are nothing like those of India, which can be heavy with cumin, turmeric and cardamom, or the Caribbean for that matter, where dominant spices include allspice, ginger and clove.

Thai dishes deliver another spectrum of tastes and smells, from the intriguing perfume of kaffir lime leaves, to crisp lemongrass, cilantro and coconut.

Pongsak Thaipreecha, a young man who concludes conversation with clasped hands and a slight, reverent bow, is presenting dishes from his homeland in the cozy confines of his new restaurant, Thai Haven.

The place opened Aug. 29 in the heart of the city’s business district on West Central Avenue. It’s owned and operated by a partnership that includes Thaipreecha, and mentors Santana Sangsurt and Supat Jiamchavee, a married couple formerly connected to Thai House of Orlando, a popular restaurant on East Colonial Drive.

Rounding out the partnership is Jitlada Korsangwichai, who prefers the nickname “Pop,” for reasons that are all too obvious.

All four bring several decades worth of restaurant experience to their tiny dining room decorated in earthy oranges, greens, dark wood and stone. Decorative pendant lamps provide ample light to read from a menu that delivers a solid lineup of Thai standards, including a very good pad Thai, a mound of rice noodles gently coated in a sauce that strikes most of the right notes — sweet, spicy, slightly salty. Missing was a slice of lime and chopped peanuts, which so often accompany the dish, deliciously.

I half expected chopsticks, but a bit of Google research reveals that Thai protocol gives preference to the fork, used merely to push bite-size morsels onto a spoon. You may enjoy mastering this maneuver with a plate of cashew curry, $11, a stir-fry lusty with the crunch of nuts and full of fresh vegetables, served with steamed white rice.

This and other main dishes are tailored to your preference in protein, including tofu, and an ability to withstand chili heat.

Yod Restaurant Thai Restaurants – Ramkhamhaeng

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The natural atmosphere is constantly buzzing with energy, providing ample dining space for friends, family, and associates to come together and enjoy a delicious meal.

The fruitful menu allows a wide range of choices including a variety of seafood, appetizers, meat dishes, and an extensive pick of delicious Thai dishes. Also available is a full selection of alcoholic beverages chilled in a special way to enhance the taste.

A perfect spot for business lunches and dinner parties, specialty reservations and set menus are available upon further inquiries.


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Green Garden Thai Restaurants

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When looking for a restaurant in Bangkok or dining in Bangkok you will find this Bangkok restaurant a bit
different from other choices on Sukhumvit. We serve lunch as well as dinner. Our restaurant in well known
for its excellent service and moderate prices.

We are right in the center of Bangkok on Sukhumvit you can find us on Soi 20 between Phrom Pong and Asoke BTS stations. A Bangkok garden restaurant in a relaxed atmosphere. The menu served is a nice blend of calibre international food, Swiss specialities and Thai gourmet cuisine.

From simple Pad Thai dishes to cordon bleu to Swiss cheese fondue, all are prices are affordable and the ingredients are always fresh and flavoursome.

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Indian Chaat Vegetarian Restaurants in Sukhumvit, Bangkok

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Indian Chaat is dedicated to preserving the tradition of eating chaat and food using fresh ingredients and making each dish as it is ordered. Indian Chaat has something for every taste pallets such as Aloo ki Tikki. Samosas, Papri Chaat, Golguppe (Pani Puri), Dahi Bhalle, Paneer Pakora, Butter Chicken, Mutton Rogan Josh, Gulabjamun, Masala Chai etc. 59/4, Between Sukhumvit Soi 23 and 31 (opposite Sawadee School), Soi Sawadee, Klongtoey, Bangkok. Tel: 02-259-790


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Thai Coconut Milk Ice Cream Authentic Thai Dessert

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Preparation :

1. Heat 5 cups of fragrant flower water and pour into grated coconut. Squeeze to make 7 cups coconut milk.

2. Add sugar and bring to boil. Stir constantly. Sieve with white filter cloth and leave to cool down.

3. Rinse ice-cream maker and dry well. Pour mixture into inner container of the ice-cream maker. Close lid and set up properly. In outer container, put in crushed ice in alternate layers with salt up to 3/4 part. Leave for 10 minutes and start ice-cream maker. While the machine is at work, constantly fill up outer container with ice and salt.

4. If using electric ice-cream maker. First, fill half of container with ice and salt. Then plug on and start the machine. When machine begins to work, fill up the container with ice and salt. Note : Boiling coconut milk will help preserve it in best condition and will not be smelly. Using grated coconut from market will become rancid easily. If grated coconut is home made, the coconut milk will be fresher and fragrant. Syrup made from sugar, flour and jasmine-scented water is easy to strain.

Thai raw papaya ‘pounded’ salad called “Som Tum” in Thai… umm yum!

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Green, healthy, crispy, crunchy, juicy, tangy, utmost delicious, and most of all oil-free! A delectable combination of sweet-sour-spicy tantalising your taste buds. Filling as well packed with energy giving peanuts(good source of monounsaturated fats)! Great healthy-cum-delicious alternative for dieters!
In case you are looking for a more filling meal.. it has a great combination paired with Thai sticky rice ‘khao-neo’, and Thai roasted chicken ‘kai yaang’ ! Go for it today!

The dish combines the five main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar. The ingredients are mixed and pounded in a mortar. Despite the use of papaya, which one may think of as sweet, this salad is actually savory. When not yet ripe, papaya has a slightly tangy flavor. The texture is crisp and firm, sometimes to the point of crunchiness. It is this that allows the fruit to withstand being beaten in the mortar.

In Thailand, it is customary that a customer ask the preparer to make the dish suited to his or her tastes. The dish as prepared in central Thailand may be referred to as ‘Som Tam Thai’.

Traditionally the local variety of green papaya salad in the streets of Bangkok is very hot due to the addition of a fistfull of chopped hot Bird’s eye chili, however with its rising popularity among tourists, it is often served now not as hot. You can say “mai phet” to have it non-spicy, or “phet-noi” for less spicy.

The Style Souk