Plant Based, Vegetarian #PadThai.
This recipe is a keeper yea. Let’s go.

Broth - simmer carrot, red onions, lemongrass and galangal.
Drain, pour broth in pot,
add a small piece of palm sugar,
season with salt.
Continue to simmer over very low heat.

Other ingredients:
blanched kuey teow/noodles
carrot stripes
diced tofu
mushroom
crushed peanuts
sliced chillies and
lime.

Fry basil leaves in oil.

Pour coconut milk (as needed)
soy sauce (as needed)
add mushroom and
tofu in broth.

Assemble kuey teow,
chilies,
crushed peanuts,
carrot,
chilies and
fried basil leaves.
Pour broth, over and serve. #
#PhadThai
#VegetarianPhadThai
#ThaiFood
#navascooking
#NavaKrishnan

Butter Garlic Rice (rice cooker cooking)

Washed rice, smashed garlic, a little butter (optional) and some salt in the rice cooker to cook and fluff up.
#ButterGarlicRice
#VegetarianFood
#navascooking
#NavaKrishnan

Kai Lan (Chinese broccoli) garlic chilli oil.
Slice 1 bunch kai lan, blanch in hot water for 2 mins, rinse and pat dry/squeeze out water.
Heat 3 tbsp oil, fry 7 chopped garlic till crispy, remove from heat, stir in 1/2 tbsp chilli flakes, season with salt, stir and tip over veg.
#KaiLanGarlic
#ChineseVegetarian
#ChineseRecipe
#navascooking
#NavaKrishnan

Lemongrass tofu stir fried.
Ingredients
1 packet brown flat tofu - slice into pieces
2 lemongrass - slice thinly
7 shallots - slice thinly
1 green chilli - slice thinly
Some spring onion - slice thinly
Salt and lime juice to taste
3 tbsp of oil

To make
Sauté lemongrass, shallots and lemongrass in heated oil.
Add tofu and salt.
Stir and cook over high heat to lightly brown tofu on both sides.
Add spring onion and lime juice.
Stir in and dish out.
#lemongrasstofu #tofulemongrassstirfried #quickdish #chinesefood #vegetarianfood
#Navakrishnan
#navascooking