Rosa's Thai Café: The Vegetarian Cookbook by Saiphin Moore

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  • Fresh summer rolls (Por pia sod) (page 16)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Sandwiches & burgers; Appetizers / starters; Thai; Vietnamese; Vegetarian; Vegan
    • Ingredients: rice paper wrappers; rice vermicelli noodles; iceberg lettuce; carrots; mint; coriander leaves; Thai basil
    • Accompaniments: Summer roll dipping sauce (Nam him por pia sod)
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  • Fried spring rolls (Borbia tort) (page 19)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Fried doughs; Appetizers / starters; Thai; Vegetarian
    • Ingredients: spring roll pastry; egg whites; vegetable oil; rice vermicelli noodles; white cabbage; carrots; dried wood ear mushrooms; vegetarian oyster sauce; white pepper; light soy sauce
    • Accompaniments: Sweet chilli sauce (Nam jim wan)
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  • Sweetcorn patties (Tod mun khao pod) (page 20)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Fried doughs; Appetizers / starters; Thai; Vegetarian
    • Ingredients: canned sweetcorn; white pepper; tempura flour; sunflower oil
    • Accompaniments: Sweet chilli sauce (Nam jim wan)
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  • Crispy tofu wedges (Tahou tod) (page 22)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Appetizers / starters; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: vegetable oil; firm tofu; palm sugar; light soy sauce; sweet soy sauce; rice vinegar; chile flakes; peanuts; sesame seeds; black sesame seeds
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  • Chilli dip (Nam prik jay) (page 23)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: fermented bean curd; fermented yellow soybean sauce; coconut milk; extra-firm tofu; shallots; red bird's eye chillies; palm sugar; tamarind paste; light soy sauce; vegetables of your choice
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  • Tofu, satay & peanut sauce (Taohu satay) (page 27)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Dips, spreads & salsas; Sauces, general; Appetizers / starters; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: lemongrass; coriander seeds; cumin seeds; firm tofu; coconut milk; turmeric; massaman curry paste; red curry paste; palm sugar; light soy sauce; tamarind paste; peanuts; greater galangal
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  • Fried eggs with lom sak tamarind sauce (Khai look kuey lom sa) (page 28)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Sauces, general; Egg dishes; Appetizers / starters; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: tamarind paste; palm sugar; light soy sauce; eggs
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  • Tofu stewed in Thai gravy (Taohu song krueng) (page 31)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Sauces, general; Appetizers / starters; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: whole star anise; whole cloves; shallots; coriander roots; dried shiitake mushrooms; vegetarian oyster sauce; dark soy sauce; white pepper; firm tofu; fried tofu
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  • Coconut soup with oyster mushrooms (Tom kha hed nang fah) (page 32)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Soups; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: coconut milk; lemongrass; kaffir lime leaves; red chillies; coriander roots; oyster mushrooms; cherry tomatoes; limes; light soy sauce; coriander leaves; greater galangal
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  • Tom yum noodle soup (Guay tiew tom yum) (page 33)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Soups; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: rice vermicelli noodles; vegetable stock; coconut milk; lemongrass; red chillies; coriander roots; oyster mushrooms; extra-firm tofu; roasted chile paste; limes; light soy sauce; cherry tomatoes; coriander leaves; greater galangal
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  • Rice noodle soup with mixed vegetables (Sen lek nam jay) (page 37)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Soups; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: carrots; daikon radishes; coriander roots; light soy sauce; flat rice noodles; bean sprouts; white cabbage; firm tofu
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  • Clear glass noodle soup (Tom jud) (page 38)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Soups; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: light soy sauce; dark soy sauce; white pepper; silken egg tofu; dried wood ear fungus; Chinese celery; Chinese cabbage; mung bean vermicelli noodles
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  • Coconut soup with mixed vegetables (Tom kha pak ruam) (page 43)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Soups; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: coconut milk; lemongrass; kaffir lime leaves; coriander leaves; red bird's eye chillies; firm tofu; button mushrooms; carrots; broccoli; courgettes; bok choi; baby sweetcorn; limes; light soy sauce; greater galangal
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  • Tom yum oyster mushrooms with tofu (Tom yum hed nang fah) (page 44)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Soups; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: vegetable stock; lemongrass; kaffir lime leaves; chilli paste; soft tofu; oyster mushrooms; chillies; limes; light soy sauce; greater galangal
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  • Tom zaap mixed mushrooms (Tom zaap hed ruam) (page 45)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Soups; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: lemongrass; mixed mushrooms; cherry tomatoes; light soy sauce; Chinese celery; bird's eye chillies; limes; greater galangal
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  • Chinese spice stew with shiitake mushrooms (Pa loh hed hom) (page 46)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Stews & one-pot meals; Main course; Cooking for 1 or 2; Thai; Chinese; Vegetarian; Vegan
    • Ingredients: black peppercorns; coriander roots; shiitake mushrooms; palm sugar; light soy sauce; vegetable stock; whole star anise; whole cloves; dark soy sauce; fried tofu
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  • Tofu salad (Larb taohu) (page 50)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Salads; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: vegetable oil; firm tofu; rice vermicelli noodles; textured vegetable protein (TVP); red onions; spring onions; coriander leaves; dill; mint; toasted rice powder; dried chilli flakes; limes; light soy sauce
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  • Bamboo shoot salad (Yum nor mai jai) (page 51)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Salads; Dressings & marinades; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: dried wood ear fungus; canned bamboo shoots; oyster mushrooms; tomatoes; red onions; green chillies; spring onions; Chinese celery; red bird's eye chillies; limes
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  • Mushroom larb salad (Larb hed) (page 54)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Salads; Side dish; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: white mushrooms; light soy sauce; limes; toasted rice powder; dried chilli flakes; red shallots; spring onions; coriander leaves; mint
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  • Larb quinoa with tofu salad (Larb quinoa taohu) (page 57)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Salads; Dressings & marinades; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: red quinoa; marinated tofu; red peppers; sweetcorn; cucumbers; red onions; coriander leaves; light soy sauce; dried chilli flakes; limes; toasted rice powder
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  • Crispy tofu salad with Thai herbs (Yum taohu krob samoon prai) (page 58)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Dressings & marinades; Salads; Main course; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: extra-firm tofu; breadcrumbs; lemongrass; red shallots; coriander leaves; mint; kaffir lime leaves; palm sugar; light soy sauce; red bird's eye chillies
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  • Grilled aubergine with spicy dressing (Mahkuer yang nam yum talay) (page 61)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Dressings & marinades; Salads; Grills & BBQ; Main course; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: aubergines; hard-boiled eggs; light soy sauce; limes; palm sugar; coriander leaves; red shallots; red chillies
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  • Papaya salad (Som tum) (page 62)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Salads; Main course; Side dish; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: green bird's eye chillies; palm sugar; green papayas; carrots; yard long beans; tomatoes; limes
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  • Mixed fruit salad (Tum pon la mai) (page 63)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Salads; Side dish; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: green bird's eye chillies; palm sugar; apples; pears; grapes; carrots; oranges; yard long beans; tomatoes; limes
    show

  • Grilled eryngii in nam tok sauce (Nam tok hed yang) (page 66)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Salads; Grills & BBQ; Side dish; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: eryngii mushrooms; kaffir lime leaves; light soy sauce; limes; red shallots; toasted rice powder; dried chilli flakes; coriander leaves; spring onions
    show

Notes about this book

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Notes about Recipes in this book

  • Tofu Panang curry (Gaeng Panang taohu)

    • LFL on June 02, 2021

      4.5 stars Easily the best Thai coconut curry I’ve ever made. We stir-fried veggies as well as tofu before adding the sauce from this (made separately). The results went beyond the typical Thai restaurant curry and this was just stellar. It’s worth it to purchase authentic Thai ingredients if you can. The curry is intensely sweet and salty so be prepared for skyrocketing sugar and sodium. The portions are small and I recommend doubling them. You probably don’t need much more sauce but more of the other stuff (veggies and/or tofu) is essential IMO. There’s a slight undertone of bitterness that I put down to the one change we made. Because we couldn’t find lesser galangal we substituted it with more greater galangal in the curry paste. The author’s website says not to do that, to leave it out instead, so I think the next time we make the curry paste we’ll do that.

  • Glass noodle salad with tofu (Yum woon sen taohu)

    • Livia on December 30, 2021

      U didn't have the golden mountain seasoning sauce so instead used light soy sauce + vegetable bouillon + sugar as suggested here: https://www.thespruceeats.com/golden-mountain-sauce-secret-thai-sauce-3217234 I used 2 nests of noodle as the quantity seemed too little. I increased quantities x4 and it's a nice lunch for 3-4 although I would use less onion and sugar next time

    • jenburkholder on May 26, 2022

      This was good, although likely hampered by our approximations of the proportions (too much celery!!). Used one long red Chile and an Indian green chile, since we didn’t have birds eyes, and that was a good spice level for us. Omitted enoki mushrooms and added edamame.

  • Tofu stewed in Thai gravy (Taohu song krueng)

    • jenburkholder on January 02, 2021

      I liked this with reservations. It needed a bit more seasoning and balance, and the sauce didn’t really tighten. Plus, the instructions are confusing - she has you smash things (i.e. not chop) as though for a broth, but never tells you to strain and keeps adding ingredients, so who knows. We removed the aromatics. It was good though, flavorwise. Still not sure I would repeat.

  • Crispy tofu salad with Thai herbs (Yum taohu krob samoon prai)

    • jenburkholder on June 01, 2021

      This was completely delicious. We added Thai basil - strongly recommended, it was a great addition. Aromatic, tart, sweet, tasted like Southeast Asia in a bowl. Will repeat.

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  • ISBN 10 1784724238
  • ISBN 13 9781784724238
  • Linked ISBNs
  • Published Jul 03 2018
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Mitchell Beazley

Publishers Text


'Damn, Saiphin can cook - the perfect ambassador for this glorious food and country' - Tom Parker Bowles

'One of London's coolest female chefs' - Timeout

Finding strictly vegetarian food in Thailand can be tricky, where fish sauce is the king of the kitchen. This brilliant book adds a wealth of exciting new recipes to your vegetarian repertoire. Featuring authentic dishes such as Tom yum mixed mushrooms, Panang curry with tofu, stir fried aubergine with soybean sauce and Butternut red curry, this brilliant sequel adds an exciting new strand to Rosa's repetoire.

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