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Asian Vegan Kitchen

I'm interested in buying this book but wanted to see if any of you guys have it and what you think. If you have any recipe reviews, bring 'em on!

You're right, I did another google search and found on gourmetsleuth that curry leaves are a better substitute. Damn Cook's Thesaurus! I use it all the time so I rarely check any other website. Thanks for the heads up, now I know better.

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I'm sure it made zero difference in the dish to use a bay leaf, but that does seem a strange addition to an Asian dish...kind of like Isa's use of olive oil in Asian dishes...some things just are wrong.  LOL

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I completely agree. I'm a snob when it comes to cooking and that means I don't half ass my ingredients and would never use olive oil in Asian dishes!

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In looking up the tempeh recipe in the Indonesia food section mentioned above, I noticed Spicy Eggplant and decided to make that since I had half an eggplant leftover from another recipe.  Before making the eggplant dish, I had to make Tomato sambal

The sambal is shallots, garlic, chili, ginger and lime and was very good.  The spicy eggplant called for many of the same things in the sambal in addition to a cup of sambal, so I just used a whole recipe of sambal and didn't add any further ingredients to the eggplant except for turmeric.  When the sambal finished cooking, I put the eggplant in it and simmered for a bit with a little water.  I used Thai chili in the sambal and it was very hot. 

Loved this a lot!

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Spicy fried tempeh - Very good.  This dish is very rich.  I stir fried tempeh cubes in peanut oil first and then proceeded with the dish.  As described by intheend above, it has many layers of flavor the come together well.  The only thing that stops it from being brilliant for me is the sweetness.  I cut way back on the sugar because I know sweet I find ketjap manis is and I could have done without the sugar altogether.  I too used Thai chili for the chili and used curry leaves. 

http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/319206_2287739911794_1197836956_32080840_1582190725_n.jpg

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I bought this cookbook last week, you all have inspired me to be adventuress and try it all!

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I bought this cookbook last week, you all have inspired me to be adventuress and try it all!

Cool.  Look forward to hearing from you!

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Great pics as always Tweety. The eggplant sambal almost makes me wish I liked eggplant. I think I should try it with zucchini, how do you think it would taste?

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Great pics as always Tweety. The eggplant sambal almost makes me wish I liked eggplant. I think I should try it with zucchini, how do you think it would taste?

Yeah, I think it would go with anything that isn't too sweet like zucchini and even potatoes.

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I made the spicy tofu the other night and it was great.  The sauce could be used for any stir fry.

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Great pics as always Tweety. The eggplant sambal almost makes me wish I liked eggplant. I think I should try it with zucchini, how do you think it would taste?

i always hated eggplant until recently... i love the japanese eggplant only as of now!

i had eggplant at thai restaurants a few times that was BOMB which convinced me it was operator error on my part... still can't get it as good, but i like me some eggplant now <3

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I've tried Japanese eggplant a few times, the last time was at Happy Family in Hacienda Heights and I still hated it. I know they opened up a branch in Costa Mesa but I haven't been to that one yet.

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I've tried Japanese eggplant a few times, the last time was at Happy Family in Hacienda Heights and I still hated it. I know they opened up a branch in Costa Mesa but I haven't been to that one yet.

i went to the one in costa mesa and their eggplant was ok... i swear thai garden in foothill ranch has the best spicy eggplant with tofu dish in the whole entire world <3

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dumb question:  do you guys peel your eggplant?

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dumb question:  do you guys peel your eggplant?

Not unless the instructions say so, which isn't often. 

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Stir-fried tempeh in coconut milk - Made from the Indonesian section. This has shallots, two types of chiles (my favorite!), snow peas (I subbed edamame since that's all I had), coconut milk, and etc. This was REALLY good and super creamy from the coconut milk. The different taste comes from the ketjap manis and there's just a hint of sweetness from the palm sugar. I used tofu again and it came out wonderfully. For lamers who don't like that much spice I would recommend using seeding jalapenos but if you're all about heat, do it the right way with some Thai chiles.

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dumb question:  do you guys peel your eggplant?

japanese, hell to the no... regular eggplant i don't like much peeled or unpeeled, as of yet

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dumb question:  do you guys peel your eggplant?

Depends on the recipe... for something like baingan bharta or baby ganoush or Sultan's delight, where it is an eggplant puree, then yes, it needs to be peeled. But when I throw it in any other dish, then no, I don't.

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Noodles in spicy coconut soup - This is from the Malaysian section and it is awesome just like pretty much everything else in this book. First a paste is made with things like candlenuts (or cashews), chiles, and spices. Then a coconut broth is added and placed on top of some cooked noodles with various toppings. It has fantastic flavor and heat from the chiles. Make sure the whole spices are roasted before grinding, it really brings them to life.

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Eggplant in chili garlic sauce - This recipe is in the Chinese section and the writer, who lives in Japan states it's very popular in Chinese restaurants in Tokyo.  It seems to me more like a Japanese-Chinese fusion dish as it has sake, miso, and tomato.  It calls for six small eggplants and to make it more Japanese, I used two long Japanese eggplants since I couldn't find small ones.  I didn't have a fresh tomato and used a drained can of diced tomatoes, and sambal olek for the chili sauce.  This was so freakin' good.  One of those "the sum is greater than the parts" dishes.  I pretty much could taste everything as it blended together real well.  She calls for 1/2 teaspoon of salt which I thought silly since there's miso and soy sauce and that's plenty of salt.  It calls for "soybean gluten" and I forgot to look for this at the Asian store and don't know what it is.  I subbed TVP having gotten that idea from a blogger that was using this cookbook (but not this recipe) and it worked out well. I served it atop of Thai whole grain red rice.  Loved this!

http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc7/s720x720/390119_2682713825895_1197836956_32240393_1079423647_n.jpg

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