Every year in October Thais celebrate a Chinese festival of vegetarianism known as the Nine Emperor Gods Festival. It is celebrated all over Southeast Asia but with particular zeal in Thailand where stalls fly the yellow and red flag to signify that they are serving pure vegetarian food for the period. Phuket is where festivities hit their zenith with the 35% Chinese population also indulging in various other religious rites.
In Chiang Mai, Duang is happily celebrating the festival at Brown Rice Organic bistro since it perfectly fits in with the Vegetarian food that he already serves. Expecting more custom during this period as normally meat-eating customers forgo their normal dishes, Duang is serving a set menu each day along with just a couple of a La Carte options so that he can keep up with the demand.
The cookbook has been on the back-burner a little bit in the last week due to the move, this festival and a couple of trips I’ve taken with Sophie before she heads to India to facilitate a Tantra workshop. We had a great couple of weekends in Chiang Rai and Pai.
I have managed to get a few more recipes down though, notably deep fried Mushrooms with garlic, Herb Fried Rice, Deep Fried Tofu, cabbage with shitake soup and Pa Loh (Chinese 5 Spice Stew). I also learnt Duang’s technique for preparing Ready Cooked and Seasoned Shitake Mushrooms which he keeps and uses when necessary, a restaurant secret to make things quicker but also giving a better taste and smell than using fresh!