GREEN PEARLS® – curated for sustainable impact
Would you like to discover Thailand from a new perspective? As you certainly know, we regularly show you some of the numerous possibilities for this on our blog – one of them is the Chanthaboon Riverside Community in Chantaburi.
To get to know Thailand from another perspective – namely its green side – is what we aim at in our blog. Also if Thailand is one of the most popular destinations in South-East Asia, you can find many opportunities to travel off the beaten…
If it weren’t for elephants, Thailand’s culture wouldn’t be the same. For centuries, elephants have been worshipped as symbols of good fortune, used as means of transport or riding animals and today, they also play an important role in tourism. Too often, however, the gentle animals are not shown the necessary respect and have to endure conditions that are far from appropriate. Fortunately, there are elephant sanctuaries, providing a safe home for these animals, campaigning for treating them in an ethical way and allowing visitors respectful encounters.
Do you remember? Some time ago, we addressed the problem of “overtourism” in a blog post. When entire regions suffer from the burden of tourism, we need new concepts and approaches. Community-based tourism is one of these approaches, ensuring that everyone involved benefits from tourism:…
You certainly know the pictures of Thais and tourists having high-spirited water fights in the streets, getting thoroughly wet and having a lot of fun. Every year in April these photos make headlines all over the world, having made Thai New Year Festival, which takes…
“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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