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​It is no secret that Asia has cooked up some of the best food the world has to offer. Not only that, but it has got to be some of the best-travelled food, with takeaways and restaurants popping up the world over. In this piece, we will discuss some of the best ways to enjoy the best food cruelty-free - by taste testing the top vegan dishes in Asia! Surely you will join me, right? Let's go!

Thailand – Mango Salad

mango salad from thailand

Mango Salad with Tofu

When you think about vegan food, salads come up, right? Well, as a twist on the classic green salad, Thailand has served up a truly sweet, sour, and savory treat of its own! With the traditional Thai green mangoes as its base, it incorporates coriander, bean sprouts, lime juice, and chilies to round it out.

众所周知,亚洲是美食圣地。不仅如此,随着外卖和各种餐馆,亚洲美食越来越多地出现在世界各地。在这篇文章中,我们将推荐一些不需要杀生就可以获得的美食——亚洲的顶级素食菜肴!来,让我们开始吧!

泰国—芒果沙拉

mango salad from thailand

芒果豆腐沙拉

当你想起素食的时候,沙拉总会就出现在脑海,对吗?没错,作为经典绿色沙拉的转折,泰国人做出了一款真正甜、酸、可口的沙拉。以泰国传统的绿芒果为基础,这款结合了香菜、豆芽、柠檬汁以及辣椒的沙拉就大功告成了。

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Many recipes call for prawns or fish sauce to be added to it, but the salad really does not need a meat for it to hold its own. Have it as an appetizer or an accompaniment to any dense, spicy Thai dish, and give your palate a wake-up call!

Japan – Agedashi Tofu

tofu in Japan

Rivaling the Edamame bean for popularity as a vegan starter, the humble Agedashi tofu, when done well, is truly a masterpiece. Soft silken tofu is lightly dusted in cornstarch/potato starch and deep fried, before being sat in a dark, decadent sauce filled with horseradish and spring onions.

Traditionally, the dish is garnished with a light topping of bonito flakes (dried and smoked tuna) for its slight saltiness. For the purposes of this piece, however, I will stick my neck out and say that it really does not need it. Agedashi tofu is light, rich, and scrumptious - don't miss out!

许多沙拉的食谱会在其中加入大虾或鱼露,但沙拉真的不需要肉来维持美味。将它作为开胃菜或任何浓辣泰国菜的配菜,并给你的味蕾一记清醒剂吧!

日本 – 炸豆腐

与备受欢迎的作为素食启动器的毛豆相媲美,不起眼的炸豆腐,如果做得好,是一道真正的杰作。将软嫩的豆腐轻轻裹上淀粉并且油炸,然后搁入充满辣根和葱的深色酱汁中。

这道菜传统的做法,会在顶端点缀着鲣鱼薄片(干燥烟熏的金枪鱼)而使其拥有轻微的咸味。然而,考虑到这篇文章的目的,我会坚持说真的不需要。炸豆腐清淡、营养、美味,不要错过!

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Japan – Edamame Beans

edamame beans

How exciting can beans be, right? That is genuinely what I thought when first offered this dish. It did not look very appealing, nor did it seem to stand out to be in any way. It all changed the moment I popped one out into my mouth.

With a light briny burst, two beans hopped onto my tongue. It was still firm to the tongue, yet gave way immediately to any sort of pressure. Strangely enough, the bean feels very substantial to eat! Give these a try; it really does taste better than it looks.

India – Dhal

dhal from india

Dhal with Pumpkin

Being a perdominantly Hindu nation, there is a large aversion to the consumption of animals, cows in particular. This, however, has not stopped India from becoming a leading light in tasty foods. Here is not a tribute to the rich, thick curries that we have all come to know and love - this is a nod to dhal, a light, summery gravy, and its accompaniments.

日本–毛豆

edamame beans

豆子很刺激你的味蕾,对吗?我第一次吃这道菜就这感觉。它看起来不太吸引人,也似乎无意博人眼球。但当我飞快夹起一颗送进嘴里,我对豆子的所有印象全被颠覆了。

伴随着淡盐水的飞溅,两粒豆就跳到了我的舌头上。舌头能觉察到豆子有点硬,但却不忍心去挤压它们。奇怪的是,豆子吃起来很有嚼头!试试吃一口,准保你口福不小。

印度——木豆

dhal from india

木豆配南瓜

作为一个信奉印度教为主的国家,那里的人们都讨厌吃荤,特别是吃牛肉。尽管如此,这并不能阻止印度饮食成为美食中的巨无霸。在此我不是要夸赞大家熟悉并青睐的咖喱食品,那叫一个色香味美啊——我要赞美的是木豆,一种轻轻的豆子,有夏日肉汁之美誉,以及其配料。

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Dhal does not need to simmer for hours like traditional Indian curries need to - vegetables release their goodness much quicker. It also does not feel as heavy on the stomach and you do feel much better after eating dhal as opposed to its creamier, meatier counterparts.

One word of warning: traditionally, dhal is started with ghee, a clarified butter. With its milk solids removed, it will not affect those of you who are vegan due to a dairy intolerance. However, if you are vegan through choice/morality, ask them to prepare it with vegetable oils instead - problem solved!

木豆不需要炖几个小时才熟,像做传统的印度咖喱食品一炖几个小时——蔬菜的营养很快就炖出来了。与你吃完油腻腻荤菜相比,吃过木豆后你绝不会感到胃撑得不行,而是感觉很舒服。

提醒一句:传统上,木豆是要和酥油、澄清黄油一起炖的。由于它的乳固体已经被去除了,它不会对那些素食主义者由于乳制品不耐受而产生丝毫影响。然而, 如果你是素食主义者 (你是个人喜好还是良心上过不去),叫厨师用植物油炖——一切问题不都迎刃而解了!

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India/Malaysia/Singapore – Roti, Naan

roti

Roti

Singapore and Malaysia both have their versions of these, but they are rooted in Indian culture. Naan bread is much more popular around the world and is usually made in the tandoori oven at obscenely high temperatures. After about thirty seconds, it is pulled out, topped with a topping of your choice, and served alongside your curry.

Roti, on the other hand, is a lighter, tossed fried bread. After being stretched and tossed, it is fried with vegetable oils until golden brown and crispy. Both are fantastic with any of the curries available, but Singapore and Malaysia serve the Roti with a light dhal (as above). Enjoy!

印度/马来西亚/新加坡 –烤面饼

roti

Roti烤面饼

新加坡和马来西亚都有自己版本的烤面饼,但都植根于 印度文化 . 印度飞饼更是风靡全球,它通常以泥炉炭火烹饪法在温度极高的烤箱里制作而成。 大约三十秒后,饼被取出,顶部淋上你选择的配料和咖喱。

另一方面,烤面饼是一种更轻的、抛掷油炸而成的面饼。被拉伸和抛甩后,面饼在植物油中被炸至金黄酥脆。与任何可用的咖喱搭配食用都是美妙的,但新加坡和马来西亚为烤面饼佐以清淡的木豆(如上所述)。享用吧!

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Malaysia/Singapore/Indonesia – Rojak

rojak dish

Ever wandered onto a food street in any of the three countries mentioned above and wondered what the odd mix of ingredients under a dark sauce was? Well, let me be the one to introduce you to Rojak! Essentially a fruit salad, the star is definitely the sweet, sour, and salty sauce that ties it all together.

Fried tofu, bean sprouts, and a variety of ripe and unripe fruits make up the body of the dish. Today, there are many vendors who try to add value to the traditional dish with calamari, shrimp, and other meats. Traditionally, however, this is a fruit and veggie salad, which is perfect for you to savour!

马来西亚/新加坡/印度尼西亚–罗惹(Rojak)

rojak dish

我曾经在上述提及的三个国家的美食街上徘徊,想知道在黑色的酱汁下由哪些奇怪的材料组成? 那么,让我成为向你介绍罗惹的人! 它本质上是一个水果沙拉,这个明星产品绝对是由甜的,酸的和咸的酱汁组合而成。

炸豆腐,豆芽和各种成熟和未成熟的水果构成了菜肴的主体。 现在,有很多供应商试图用鱿鱼,虾和其他肉类来增加传统菜肴的价值。 然而,传统上,这是一种水果和素食沙拉,尝起来味道棒极了!

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Korea – Kimchi

kimchi from korea

There is no better way to round out a vegan-inspired list than with arguably the most popular vegan side dish of all time! Eaten at nearly every meal, the humble Kimchi can be enjoyed fresh, ferment, spicy, and not so much. Not only that, but Kimchi is also incorporated into many of Korea's dishes. Talk about versatile!

At its most basic, Kimchi is purely salted and fermented cabbage and Korean radish. It is usually eaten as a starter to whet the appetite or as an accompaniment to a much heavier dish. Even better, Kimchi is so easy to make that you could probably have a bottle of it ready to go whenever you need it!

韩国–泡菜

kimchi from korea

比起可以说是一直以来最受欢迎的素食配菜,没有什么更好的方法来充实激动人心的素食清单了!几乎每餐都要吃泡菜,你可以享用新鲜,发酵,辛辣的泡菜,只吃一点点就够了。 不仅如此,泡菜也融入了韩国的很多菜肴。 说起来泡菜的用途可真多呐!

最基本的泡菜是由盐和发酵的卷心菜和韩国萝卜制成。 它通常被作为开胃菜吃掉,或作为一个更重要的菜的配菜。 更棒的是,你可以将泡菜装瓶并且在你需要的时候随取随用!

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There are many reasons to go vegan, with morals, health, and intolerances or allergies among them. For whatever reason you chose to become a vegan, I congratulate you on your choice, and I want you to know that there is no need to substitute taste just because you swapped meat out of your diet!

Hopefully, you found this piece helpful! Share it with your friends and do comment below if I missed out on your favorite vegan Asian dish. Eat on!

成为一个素食主义者有许多理由,其中包括道德,健康,不耐受或过敏。 无论您选择成为一名素食主义者的原因是什么,我都祝贺您,我希望您知道,没有必要替换您的口味,仅仅因为您将肉从您的饮食中移除!

希望你发现这篇文章很有帮助! 与你的朋友分享并且如果我漏掉了你最喜爱的素食亚洲菜,请在下面评论。 吃吧!

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