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

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    • Categories: Pasta, doughs & sauces; Sauces, general; Breakfast / brunch; Lunch; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: flat rice noodles; dark soy sauce; kale; button mushrooms; oyster mushrooms; broccoli; carrots; vegetarian oyster sauce; light soy sauce; fermented yellow soybean paste; vegetable stock; white pepper
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    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: rice vermicelli noodles; Golden Mountain seasoning sauce; dark soy sauce; shiitake mushrooms; Chinese chives; Chinese broccoli; bok choi; white pepper
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    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: mung bean vermicelli noodles; fried tofu; tomatoes; carrots; baby sweetcorn; white cabbage; light soy sauce; vegetarian stir-fry sauce
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    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: red bird's eye chillies; flat rice noodles; firm tofu; dark soy sauce; light soy sauce; green beans; spring greens; baby sweetcorn; long red chillies; holy basil
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    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: flat rice noodles; Golden Mountain seasoning sauce; vegetarian stir-fry sauce; dark soy sauce; firm tofu; tomatoes; baby corn; spring onions; white pepper
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    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: broccoli; courgettes; baby sweetcorn; spring greens; bean sprouts; flat rice noodles; Golden Mountain seasoning sauce; vegetarian stir-fry sauce; vegetarian oyster sauce
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    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: fresh ginger; black peppercorns; light soy sauce; vegetarian oyster sauce; sweet soy sauce; dark soy sauce; sesame oil; mung bean vermicelli noodles; shiitake mushrooms; dried chilli flakes; firm tofu; Chinese celery
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    • Categories: Rice dishes; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: cooked jasmine rice; shiitake mushrooms; firm tofu; light soy sauce; Golden Mountain seasoning sauce; Chinese celery leaves; preserved daikon radishes; spring onions; fried garlic
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    • Categories: Rice dishes; Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: carrots; broccoli; red peppers; cooked rice; light soy sauce; dark soy sauce; spring onions; tomatoes; bird's eye chillies
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    • Categories: Rice dishes; Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: cooked jasmine rice; light soy sauce; red peppers; green peppers; pineapple; turmeric; curry powder
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    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: mixed Asian mushrooms; vegetarian oyster sauce; light soy sauce; carrots; sweetcorn; white pepper; spring onions; red bird's eye chillies
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    • Categories: Stir-fries; Rice dishes; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: bird's eye chillies; carrots; light soy sauce; dark soy sauce; cooked jasmine rice; cooked jasmine brown rice; spring greens; spring onions; cherry tomatoes; holy basil
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Thai
    • Ingredients: long red chillies; dried red chillies; lemongrass; lesser galangal; greater galangal; kaffir lime leaves; garlic; coriander roots; shallots; black peppercorns
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Thai
    • Ingredients: dried red chillies; garlic; shallots; kaffir lime leaves; lesser galangal
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Thai
    • Ingredients: long green chillies; lemongrass; lesser galangal; greater galangal; kaffir limes; coriander roots; shallots; black peppercorns
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Thai
    • Ingredients: dried red chillies; lemongrass; lesser galangal; greater galangal; kaffir limes; garlic; coriander roots; shallots; black peppercorns
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Thai
    • Ingredients: shallots; greater galangal; lemongrass; coriander seeds; cumin seeds; ground cardamom; whole cloves; black peppercorns; dried red chillies
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Thai
    • Ingredients: shallots; garlic; greater galangal; fresh ginger; coriander seeds; dried red chillies; lemongrass; ground cumin; curry powder
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Thai
    • Ingredients: red bird's eye chillies; dried red chillies; lemongrass; greater galangal; lesser galangal; kaffir limes; garlic; coriander roots; shallots; black peppercorns; fresh turmeric
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Thai
    • Ingredients: Thai red spur chillies; dried red chillies; garlic; turmeric; lesser galangal; greater galangal; shallots; kaffir limes; lemongrass; coriander roots; black peppercorns
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    • Categories: Stocks; Cooking ahead; Thai; Vegetarian; Vegan
    • Ingredients: coriander seeds; black peppercorns; onions; daikon radishes
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    • Categories: Dips, spreads & salsas; Sauces, general; Cooking ahead; Thai; Vegetarian; Vegan
    • Ingredients: tamarind paste; palm sugar; light soy sauce; sweet soy sauce; garlic; chilli powder; dry-roasted peanuts
    • Accompaniments: Fresh summer rolls (Por pia sod)
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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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