Taste From Heaven Vegetarian Cooking Course & Recipes

Panang curry, Khao Soy, Tofu on Herbs, and Green curry in a coconut.

For my 23rd birthday, my boyfriend spoiled me to a cooking course at one of my favourite restaurants in Chiang Mai. Taste from Heaven is another vegetarian place that does all the classic Thai dishes without meat, and bulks up their dishes with delicious soy protein, soft and hard tofu, and unusual mushrooms.

The cooking course consisted of 9 dishes for two people (6 for one person) and you can choose whatever dish from the menu you would like to learn to cook. My boyfriend chose the following dishes (which were all fantastic choices):

1. Somtam (Papaya Salad)
2. Fresh Spring Rolls
3. Tom Yum Soup
4. Tofu on Herbs (Recipe below)
5. Panang Curry (Recipe below)
6. Green Curry in a Whole Coconut (Recipe below)
7. Stir-fried Aubergine and Tofu
8. Khao Soy 
9. Deep-fried Ice Cream

In this post I'll show you the food we made, in order, and throw in a few of the recipes (they are all for single dishes, but the portions are huge). I would 100% recommend doing the course yourself, as the cooks are a pleasure to hang out with for a day (9am - 3pm) and it's much more affordable than many others in the city (900 per person).

PLEASE NOTE: Taste From Heaven has a new location! They haven't updated on their website yet, but here it is on my map below, and here's their Facebook page.


View Market of Eden Vegetarian Restaurant Map in a larger map

Can we start eating yet?

Our initial assortment of food when we first arrived at 9am.

The unusual view of the outdoor area of the restaurant below - someone likes roofs!

Our first task - get the boyfriend to chop the coconut.

Mmm, fresh coconut water!

Some of the ingredients on our work station.

One of the restaurant's cooks, who was our awesome instructor.

Preparing to cook the ingredients for the Green Curry.

The finished Green Curry inside the fresh coconut.

Green Curry Recipe (Gaeng Kiew Wan/แกงเขียวหวาน):

Measurement	Ingredient	Notes
¾ tablespoon	Green curry paste	Cheaply available from any fresh market, more expensive in supermarkets.
1 whole	Purple aubergine	The bigger the better!
2 whole	Thai aubergines	These are the long green ones that come in bunches.
3 strands	Long beans	The very long strands of bean that also come in bunches.
1 block	Baby coconut tree	These are the white blocks at fresh markets soaking in water. For this curry you should have a block about the same size as a hand.
½ block	Tofu	You can use either the white or yellow block of medium tofu, which are cheap at the markets.
¼ piece	Red or yellow capsicum	Use more if you like! Also known as red or yellow peppers.
1 whole	Bird's Eye chilli	These are the big, long Thai chilli peppers that aren't so hot. You could use whatever colour you like.
1 – 3 whole	Small regular chilli	Choose how many you'd like based on your tolerance. One is negligibly spicy, but three or more is hot!
10 leaves	Thai basil	Available in bunches from markets and supermarkets.
5 leaves	Kaffir lime	Make sure to remove the stem from the middle of the leaves, as it's not very nice to chew.
100 ml	Coconut milk
200 ml	Water
½ tablespoon	Mushroom powder	This is a vegetarian powder available at markets or supermarkets. In Thai it's known as Pŏng Hèt or ผงเห็ด.
¼ tablespoon	Palm sugar	Available from markets and supermarkets.
2 tablespoons	Cooking oil
¼ piece	Mushroom stock	Vegetarian stock available at markets and supermarkets, next to the pork and chicken ones (you just have to spot the little mushroom pictures).

Method:

1. Chop your all your aubergines into bite-sized chunks.

2. Slice all your long beans into 3cm strips.

3. Cut your baby coconut tree into square bite-size pieces.

4. Cut your tofu block into 4 pieces.

5. Cut your capsicum into bite-sized slices.

6. Cut your Bird's Eye Chilli into half the size of your bite-sized chunks.

7. Cut your small regular chilli and Kaffir lime leaves into small, thin slices.

8. Now, turn on the heat up high on your wok or frying pan. Add your cooking oil and curry paste.

9. When it's sizzling, add your mushroom stock and let it melt.

10. Add coconut milk, and mix.

11. Add water, and let it start boiling.

12. Once it's boiling, add all the ingredients except the Thai basil leaves.

13. Let it boil for 3 – 4 minutes. If it's too dry, add more coconut milk. If it's too thick, add more water.

14. Mix in your mushroom powder and sugar, and then taste it. If you want more of either, add it. If it tastes good, add the small regular chilli pieces.

15. When you serve it, sprinkle all the Thai sweet basil leaves over the curry and gently mix.

NOTE: You can add or take away whatever vegetables you want. I've made this curry with cauliflower and soy protein chunks, and without long beans, for instance, and it was still delicious!

Crushing up some peanuts for the Panang Curry.

Concocting a delicious curry!

Yum. Panang Curry finished!

Panang Curry Recipe (Gaeng Panaeng/แกงพะแนง):

Measurement	Ingredient	Notes
½ tablespoon	Panang curry paste	Cheaply available from any fresh market, more expensive in supermarkets.
½ block	Tofu	You can use either the white or yellow block of medium tofu, which are cheap at the markets.
10 pieces	Soy protein chunks	Cheaply available from any fresh market, more expensive in supermarkets.
½ whole	Red or yellow capsicum	Also known as red or yellow peppers.
1 whole	Bird's Eye chilli	These are the big, long Thai chilli peppers that aren't so hot. You could use whatever colour you like.
1 – 3 whole	Small regular chilli	Choose how many you'd like based on your tolerance. One is negligibly spicy, but three or more is hot!
5 leaves	Kaffir lime	Make sure to remove the stem from the middle of the leaves, as it's not very nice to chew.
2 tablespoons	Roasted peanuts	Also cheaply available at markets.
50 ml	Coconut milk
25 ml	Water
½ tablespoon	Mushroom powder	This is a vegetarian powder available at markets or supermarkets. In Thai it's known as Pong Hed or ผงเห็ด.
½ tablespoon	Mushroom sauce	This is a vegetarian replacement for oyster sauce and it can usually be found with the oyster and soy sauces in supermarkets or markets. In Thai it's Sot Hed or ซอสเห็ด.
½ tablespoon	Palm sugar	Available from markets and supermarkets.
1 tablespoon	Cooking oil
¼ piece	Mushroom stock	Vegetarian stock available at markets and supermarkets, next to the pork and chicken ones (you just have to spot the little mushroom pictures).

Method:

1. Soak the soy protein chunks in warm water. Usually I soak mine for close to half an hour. When you are ready to start cooking, squeeze the water out of them and dry them in some paper towels.
2. Crush up your roasted peanuts in a mortar and pestle, if you have one. If you don't, you could break them up by rubbing the bottom of a bowl over them, or something similar.

3. Cut your capsicum into bite-sized slices.

4. Cut your Bird's Eye Chilli into half the size of your bite-sized chunks.

5. Cut your small regular chilli and Kaffir lime leaves into small, thin slices.

6. Now, turn on the heat on your wok or frying pan. Add the cooking oil and curry paste.

7. When it's sizzling, add mushroom stock and let it melt.

8. Add coconut milk, and mix.
9. Add tofu, soy protein chunks, capsicum.

10. Add water, and let it start boiling. The sauce should be quite thick.

11. Immediately, add roasted peanuts, mushroom powder, mushroom sauce, and palm sugar.

12. Taste it, and then add the small regular chilli and Kaffir lime leaves.

13. When you serve it, you can add a few drops of coconut milk on top of the curry for presentation.

The chunks of tofu and mushroom balls for the Khao Soy.

Cooking the Khao Soy.

The finished Khao Soy!

So far we had completed the Green Curry, Panang Curry and Khao Soy.

My boyfriend Erick crushing some lemongrass for our Tofu on Herbs dish.

Cutting up some fresh black pepper for Tofu on Herbs.

Deep-frying the soft tofu.

Soft tofu with deep-fried lemongrass, herbs and black pepper sauce.

Tofu on Herbs Recipe (Unfortunately no longer available on their new menu!)

NOTE: I am not sure what this particular dish is in Thai, as I've only ever seen this at Taste from Heaven. You could describe something similar at a restaurant but it might be difficult to get this exact dish. Here is some vocabulary you could try:

Tofu	Tawhu	เต้าหู้
Soft tofu	Tawhu orn	เต้าหู้อ่อน
Herbs	Samun phrai	สมุนไพร
Deep-fried/fried	Tord	ทอด
Black pepper	Prik thai daem	พริกไทยดำ

Recipe:

Measurement	Ingredient	Notes
1 tablespoon	Black pepper sauce	Available at supermarkets.
2 tablespoons	Flour
1 whole	Soft tofu	You can use any variety you like, as long as it's soft. These are the ones packaged in plastic and squishy to touch.
½ whole	Green capsicum	Also known as a green pepper.
1 – 2 whole	Small regular chilli	Choose how many you'd like based on your tolerance.
1 stalk	Lemongrass	Available at fresh markets in bundles.
3 cloves	Garlic
10 leaves	Kaffir lime	Make sure to remove the stem from the middle of the leaves, as it's not very nice to chew.
10 leaves	Thai basil	Available in bunches from markets and supermarkets.
50 ml	Water
½ teaspoon	Black pepper	Try and use fresh, raw black pepper if you can!
½ teaspoon	Palm sugar	Available from markets and supermarkets.
Enough to deep-fry	Cooking oil
1 tablespoon	Butter

Method:

1. Cut your soft tofu into big chunks (you can see the size in the photos above). Coat them in the flour.
2. Deep-fry the flour-coated soft tofu in the cooking oil. They should cook quite quickly, but you want them to remain soft. As soon as they are done, set them aside on a paper towel and let them rest.

3. Crush your lemongrass stalk with a mortar and pestle, so that you are left with thin, long slivers. If you don't have a mortar and pestle, maybe try slicing it with a knife lengthways, and then extracting the long hairs from inside the stalk.

4. Now deep-fry the lemongrass slivers, Kaffir lime leaves and Thai basil leaves. Do not let them burn or overcook, but they should shrivel and curl slightly. Once they are done, immediately place them on top of the soft tofu.

5. Cut your green capsicum into long, thin slices.
6. Cut your small regular chilli into small, tiny slices.
7. Cut your garlic cloves as large or as little as you'd like.
8. Turn on the heat on a new wok or pan. Add the butter, the garlic and the green capsicum, and fry until the butter turns a darker yellow.
9. Add the black pepper sauce, water, palm sugar and black pepper. Stir constantly to make a thick sauce. At the end, add the deep-fried lemongrass, Kaffir lime leaves, Thai basil leaves, and the small regular green chilli, to melt the flavours together.
10. When it tastes good, pour the sauce on top of the soft tofu and serve.

Food time! Finally!

Back to our work stations to make Fresh Spring Rolls.

Fresh Spring Rolls with their accompanying peanut sauce and some salad.

Frying up the basics for the Tom Yum soup.

A quick sneak-peek of a beer bottle collection behind me (I am strange).

Shredding green papaya - I've always wanted to do that!

Papaya Salad in a mortar.

Mixing it all up.

Deep frying some coconut ice cream! I was very excited about this.

The deep-fried ice cream and fresh banana. Simple but delicious!