JAPANESE TANTAN SOUP

JAPANESE TANTAN SOUP

There is a vegan restaurant at Tokyo main station called T’s Tantan. They have this amazing tantan soup that makes me get on a train through half the city, walk forever through the giant station and even buy a ticket for a train I don’t take, to get to the area where the restaurant is.…

THAI SWEET BASIL

THAI SWEET BASIL

Thai Sweet Basil (or Bai Horapa) is widely used in Southeast Asian cuisine. It tastes of anise and liquorice and is added at the end of the cooking process. It is available in Asian grocery stores and meanwhile in some organic supermarkets. It is delicious with 

THAI HOLY BASIL

THAI HOLY BASIL

Thai Holy Basil (or Bai Krapao) is widely used in Southeast Asian cuisine and is unfortunately not very well known over here yet. The fragrant leaves remind of pimento and cloves. They are added towards the end of the cooking process, that’s the best way to release their aroma. Holy Basil is available in most…

BANH MI SANDWICH AND HYPER MONKEY SMOOTHIE

BANH MI SANDWICH AND HYPER MONKEY SMOOTHIE

When friend of mine went to Harvard for a while I flew to Boston a lot to hang out with her, and our ritual was having breakfast at a yoga school café. We basically worked our way through their whole menu, and everything we tried was great, but there was this one combination that turned…

ORANGE TIRAMISU TRIFLES

ORANGE TIRAMISU TRIFLES

The reason people fly to Japan might not necessarily be tiramisu, but sometimes you just find an inspiring creation on your plate where you least expect it. This is my version of a tiramisu trifle that I stumbled upon at a tiny place in Tokio, and it’s amazing orange note followed me the whole flight…

DRUNKEN NOODLES WITH ROASTED PUMPKIN

DRUNKEN NOODLES WITH ROASTED PUMPKIN

I ordered Drunken Noodles (or Pad Kee Mao) at a small Thai-place in Naples, Florida, where I visited my Dad. I didn’t expect much, but when I took the first bite, I already thought: YUM! Back home in Berlin I started looking for drunken noodles recipes and tried around with ingredients. I admit it took me…