GREEN PEARLS® – curated for sustainable impact
Paradisiacal beaches, crowds of people and party-enthusiastic travelers alike: associations often related to Thailand’s southern provinces. Today, you’ll learn more about two regions where you cannot only find breathtaking natural beauty, but also authentic experiences. Chumphon and Ranong have plenty to offer and are more…
Have you always dreamed of a beach eco wedding? Fortunately, such symbolic ceremonies abroad are no longer uncommon these days. Barefoot in the sand or under palm trees – we introduce you to five very special locations that host traditional ceremonies and ensure you unforgettable…
Often, it’s not easy to prepare and arrange a vacation in a distant country – especially if you don’t speak the local language. It is even more problematic for people with visual impairments because communication with hands and feet is much more difficult for them.
We have already reported several times in our recent blog posts about green and social tourism offers as well as sustainable regions in Thailand. Some of these small tour operators and even whole destinations were awarded for their sustainable approach: the organization HiveSters with its…
In the north of the Thai metropolis Bangkok, the small neighborhood Koh Sarn Chao in the district Taling Chan shines forth. The quarter is an insider tip to explore the real and authentic Thailand.
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Ageliki Charami, the executive chef at the Paradiso Pure.Living vegan hotel, LA VIMEA and the OMNIA plant-based restaurant, has a penchant for Asian and Japanese cooking techniques, as well as umami flavour. This vegan recipe, which she shared with us, is the most elaborate one on our blog so far and is perfect for special occasions. The noodle dough, which is coloured with a little turmeric, is the easiest part.
The onion-umami filling, on the other hand, requires a trip to a Japanese speciality store. The flavour of the caramelised onion is enhanced by kombu (seaweed), shiro miso (Japanese seasoning paste), umeboshi (fermented Japanese fruit) and rice wine.
Sustainability fact: seaweed is considered the vegetable of the future. It grows without the need for freshwater or fertiliser, and it absorbs huge amounts of CO₂. However, importing it from Japan undermines its environmental sustainability due to the long shipping distances involved. A more climate-friendly alternative is to source seaweed (kelp) from Europe, for example from France or the Baltic Sea.
But the dish is far from finished yet . As we work our way through the recipe, we’ll make our own rosemary oil (it’s easier than it sounds!) and prepare three different onion toppings for more experienced cooks, as well as a seaweed bisque and a lemon potato cream. We’ll then “dab” these onto the dish before serving.
By the way, this is what Aggeliki says about the recipe:
“This recipe is really simple. I created it so that you can easily make it at home, without needing any special restaurant equipment or complicated techniques.”
Well then! Go for it and surprise your guests (or just your favorite person) with this special dish. We hope it turns out great, and enjoy your meal!
PS: If you would like to tell your guests about the creator of this dish when you serve it, take a look at the interview with Aggeliki Charmi here.
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