Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you’re vegan, vegetarian, or simply want to eat more delicious meat-free food.
Meera Sodha‘s stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavours.
Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream.
Sun House Chile Eggs
Geoffrey Dobbs is a rare breed of man. He throws great parties, he runs a renowned literary festival, he recommends books he thinks you might like. He listens, he challenges, he broadens your horizons. He’s the friend everyone should have. He owns the hotel the Sun House in Galle, Sri Lanka—that’s where he serves these chile eggs. Like Geoffrey, they are simply brilliant.
2 tbsp unsalted butter
1 small red onion, very finely chopped
1–1½ green finger (or serrano) chiles (to taste), very finely chopped
2 cloves of garlic, crushed
½ lb ripe tomatoes, finely chopped
½ tsp salt
4 large eggs
½ cup grated sharp cheddar cheese
a little fresh cilantro, roughly chopped
Put the butter into a large non-stick frying pan over a medium heat and, when it starts to foam, add the onion, chiles, and garlic. Fry for 5 minutes until the onion softens, then add the tomatoes and salt. Fry for another 5 minutes until the tomatoes start to soften, then make four holes in the mixture using a spatula.
Gently crack the eggs into the four holes and leave to fry. When they are almost ready (i.e., the whites near the yolks are nearly set), sprinkle the cheese around the eggs, avoiding the yolks. Fry until the whites at the top of the eggs are set but the yolks still runny, sprinkle with cilantro and serve immediately.
Excerpted from East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing by Meera Sodha © 2020 Reproduced by permission of Flatiron Books. All rights reserved.