My dinner tonight is an experiment and a Thai common food but hardly found anywhere overseas. Made it allium free and vegan! It’s called Super Tin Kai in Thailand and uses chicken feet normally. It’s an aroma rich broth, a tinge of sourness from the lime; sweetness from the coconut cane sugar I used and soy sauces and veg oyster sauces give it the umami flavor. Would like to share how I make it but need more time. No exact recipe coz it’s an experiment! However I have plenty of photos to let u see what I put in. Let me know if you tried it and how it tastes. My son said it taste a bit like our Chinese bah Kut teh.
今天我要分享的一道菜是泰國🇹🇭很普遍的食物可是在外國很少有外賣。終於能夠把它變成純素的。它的泰國名稱叫 “ Super Tin Kai” ，是一道香料豐富的雞爪湯。可是我把它變成純素。而且他通常在泰國是有用蔥和蒜，可我發覺沒用上它也非常香！它是一個很香的一道湯，有點酸從酸甘，有點甜從椰子糖 gula melaka，有点咸从酱油和盐巴。調味用的是香菇粉，素蠔油，醬清，生抽，鹽巴。我的调味方面没有那么仔细，可是我拍了很多照片讓您們感受我料理的方式，用的材料。希望能帮助你们。煮了让我知道好吃吗？我儿子说有点像华人的肉骨茶。
Soup Base Ingredients（汤底料理）
3 Pandan leaves cut into pieces (3片香蘭葉，切成小片）
2 lemongrass cut into pieces (2條香茅切成小段）
3 pieces of ginger (3片姜）
10 pieces of kaffir lime leaves (10片泰國枯葉）
2 coriander roots, leaves chopped and put aside (2條香菜根，香菜的葉子把它切成極端後來備用）
2 tablespoons of golgi berries(2湯匙枸杞子）
1 big red chilli (1根红辣椒切小片）
1piece of gula Melaka round one (一片圓形的椰子糖）
I have taken many photographs. You can use it as a reference and you will know how I cook.
(我拍了许多照片，看了就明了我料理方式）
1.) put all the above ingredients, EXCEPT Pandan leaves and gula Melaka to stir fry in oil until fragrant.
（把所有以上的料，除了香兰叶和椰糖之外，加入您的汤锅放一些油炒过。炒到香了就好。）
2.) after that add water to fill about 3/4 of a medium sized pot like in my photo, and leave it to boil.
然后把水加进中锅里差不多像我照片那样，让它水滚。
3.) Once boiling add in the lemongrass tails and the Pandan leaves. Boil for 20 mins on slow fire.
水滚了后，加入香茅尾和香兰叶。然后放在慢火滚20分钟。
4.) add in the seasonings: about 2 tbs of vegetarian oyster sauce, 4 teaspoons of mushroom powder seasonings, dark soya sauce, soya sauce, gula Melaka and salt. Taste it and adjust further with these as necessary.
调味：2汤匙素蚝油， 4茶匙香菇粉，生抽，酱油，打碎的1片圆形⭕️的椰糖，和盐巴。
5.) Add in the golgi berries, abalone mushrooms and crispy beancurd skin. You are free to use other ingredients of your choice here.
最后才加入枸杞子，撕好的鲍鱼菇，炸的腐竹。
6.) Turn off the fire and serve over a bowl of noodles or kway Teow.
关火。把汤淋上一碗粿条或面。
Garnishings （伴料）
A slice of lime （一片酸酐）
Blanched bean sprouts （烫好的豆芽）
Blanched veges of your choice （烫好的蔬菜）
Chilli padi (for friends who love it spicy) （喜欢辣的朋友可以再放小辣椒）
Pepper （胡椒粉）
Chopped Coriander stems and leaves which we cut off the root for the soup earlier. （之前用的香菜叶和茎）
Western Paradise Vegetarian Delights(极乐菩提素) 