About Chef Prish

I am a contemporary raw, vegan chef that specialises in corporate catering, pop-up events, workshops, tastings and demos. I am a public speaker and also collaborate with the right corporate brands to bring more raw, vegan food awareness and enjoyment to people of all walks of life. Having co-founded Taiwan's first contemporary raw, vegan restaurant, NAKEDFOOD, I now have a world of experience that I would like to share with you. Please contact me for your catering, pop-up or consultancy needs.

素食烹飪、為你的身體、心靈和靈魂 Vegan Cooking for the Body, Mind and Soul

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Join NAKEDFOOD’s Chef Prish as we learn how to cook healthy, delicious vegan dishes for you and your family. These recipes are designed to make you feel satisfied, energized and full of vitality! 歡迎您們參加裸食私廚的廚師Prish 舉辦的烹飪課程。您們將學習如何為自己和親愛的人做健康又美味的全素菜餚。這些食譜旨在讓您感到滿足,精力充沛!

Workshop I

Appetizers開胃菜

In this workshop, Chef Prish will teach you how to make delicious appetizers for your next dinner party. These appetizers use only the freshest, seasonal ingredients and creatively focus on beautiful plating. Impress your guests with these beautiful, delicious and healthy appetizers. 在這個課程中,Prish廚師將教您如何為您下個晚宴做出美味的開胃菜。這些開胃餐點只使用最新鮮、符合時令的食材,還有創意的美麗擺盤。讓這些美麗、美味又健康的開胃菜給您客人留下深刻的印象吧。

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I: kimchi gazpacho I: 泡菜冷湯

We will learn how to make a simple, probiotic-rich kimchi and then we will use the kimchi to make a creamy, protein-rich gazpacho with a fresh avocado, cucumber and apple salad. This recipe is the perfect appetizer because it prepares the palate for the entrée and it assists in better digestion because of the enzyme-rich kimchi. 我們將學習如何做出一個樸實、富含益生菌的泡菜,然後用這個泡菜做出富含蛋白質的泡菜冷濃湯,配以新鮮酪梨、黃瓜及蘋果沙拉。這道菜是個完美的開胃菜,因為它不僅能夠激活您的味蕾,讓您更好的品嘗主菜,且由於泡菜富含酶素,它也能夠協助消化系統

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II: quinoa salad wrap II: 藜麥沙拉捲

This is a fibre-rich, iron-rich start to a meal with lentils, cherry tomatoes, grated pumpkin and a delicious spicy cashew-miso dipping sauce. This appetizer can also be eaten as lunch or brunch and can last in the fridge for a few days. 這是富含纖維和鐵的開胃菜,配以扁豆、小番茄、南瓜絲及美辣味的腰果味噌沾醬。這道開胃菜可以當午餐或早餐食用,並放置冰箱可保存幾天。

III: Dragonfruit Salad III: 火龍果沙拉

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This appetizer is a perfect reflection of “tropical living”, using ingredients are that are local and familiar but in a totally unique way. We will make a salad cream of dragon fruit with ginger, lime, kaffir lime leaves, coconut sugar and on to that we will add freshly chopped jicama with cilantro cashew yoghurt. 這道開胃菜是”熱帶生活”的完美體現。它使用我們熟悉的在地食材,但作法完全獨特。我門是以火龍果、薑、萊姆汁、卡菲爾萊姆葉、椰子糖製作沙拉醬,再加入新鮮切碎的豆薯和香菜腰果優格。

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Workshop II

Fall Entrees秋季主菜

Fall is a time to slow down, to start warming the body, a time to turn inwards and reflect in preparation for Winter’s hibernation. In our Fall class, we will learn three recipes that make use of beautiful, warming Indian spices and Fall vegetables to soothe and comfort the soul. 秋天是放慢生活節奏、開始暖身及向內反省於準備冬眠的季節。在我門的秋季課程中,我們將學習三種食譜。這些食譜使用美麗溫暖的印度香料及秋季蔬菜來舒緩及撫慰靈魂。

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I: Baked Mushroom Tart I:烤蘑菇塔

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This is a delicious, high-protein Fall dish. We will make the base out of macadamia nuts, olive oil and garlic. The filling will be a delicious combination of mushrooms, spinach, zucchini and a cream made out of sunflower seeds 這是一道美味及高蛋白質的秋季菜餚。我們會以夏威夷豆、橄欖油及大蒜製作底下的餅皮。內餡是以磨菇、菠菜、櫛瓜及葵花籽奶油的組合製作的。

 

II: Almond Falafel with Spicy Tomato & Fig Chutney 杏仁法拉費佐番茄無花果酸辣醬

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A delicious, unique recipe that is easy and fun to prepare. Almonds are a rich source of calcium, magnesium and iron. We will use chickpea flour to coat the falafel and we will combine with a delicious, sweet and spicy chutney 準備這美味獨特的食譜是很簡單又好玩的。杏仁是鈣、鎂及鐵的豐富來源。我們將法拉    上鷹嘴豆粉,然後再配美味的印度酸辣醬。

 

III: Puer Tea-Smoked Tofu III: 普洱茶-燻豆腐

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A beautiful, simple and elegant dish. We will learn the tea-smoking technique that elevates simple tofu to gourmet level. The tofu will be served on a bed of red-beans, mushroom and fern vegetable and combined with a shitake broth. 這是個美麗、樸實及優雅的菜餚。我們將學習如何使用燻茶技術把樸實的豆腐提升到美食的水平。端出時,我們會把豆腐放在紅豆、香菇、蕨菜上再配以香菇湯。

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Workshop III

Desserts 甜點

Desserts are comforting and pleasurable. Raw, vegan desserts are not only comforting and pleasurable, they are also healthy and fortifying. As Fall approaches, the body needs more grounding and warmth. In this desserts workshop, we will make three desserts perfect for Fall. 甜點讓人感到舒服和開心。裸食全素甜點不只讓人感到舒服和開心,也讓身體健康強壯。隨著秋季的來臨,我們身體更需要溫暖。在這個甜點課程中,我們將學習製作最適合在秋天食用的三種甜點。

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I: Raw Chocolate Ganache裸食巧克力甘納許

Who can say no to good, creamy, buttery ganache?! In this vegan version, the ganache is made from macadamia butter, maple syrup, vanilla and magnesium-rich raw cacao. You can store it in the fridge for months (not like it will last that long!) 誰能拒絕吃美味奶油狀的甘納許呢?! 這個全素板甘納許是以夏威夷奶油、楓糖、香草及富含鎂素的生可可豆製作的。您可以放置冰箱裡保存幾個月 (即使我認為您沒辦法讓它放著不吃那麼久!)

 

II: Raw Pumpkin Cheesecake 裸食南瓜起士蛋糕

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This recipe is inspired by one of my favourite chefs, Russell James. This cheesecake is one of the best cakes, I’ve ever had. It includes fresh carrot juice, raw pumpkin, cashew, pumpkin spices and seeds and dried fruits. You will love making this and it’s also a clever way to get your children to eat their veggies! 這個食譜的靈感來自我最喜歡的廚師之一Russell James。這起士蛋糕是我吃過最好吃的蛋糕之一。它包含新鮮胡蘿蔔汁、生南瓜、腰果、南瓜香料及種子和水果乾。您會享受做這個甜點,這也是一個讓孩子吃蔬菜的巧妙方法!

III: Sweet Potato Cake 紫薯蛋糕

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Purple sweet potatoes are cooked with ginger, then blended into a sweet cream with coconut oil and coconut sugar, served with a baked oat crumble on top. 我們將紫薯及薑一起煮熟、加入椰子油和椰子糖,並將它弄成甜味奶油。端出食,再灑上燕麥碎。

Workshops available upon request. Minimum attendees 20 pax. Please email for details. 請發郵件詳情。最少十。

 

 

 

Pan-Roasted Cauliflower and Potato 鍋烤白花椰馬鈴薯

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Process

  • Weigh out the mustard seed and fennel seed and place both together in a small bowl.量好芥末籽和茴香籽,並將它們放在一個小碗。
  • Weigh out the black pepper, cardamom, cumin and salt in a second small bowl.量好黑胡椒、豆蔻、孜然及鹽巴,並將它們放在第二個小碗。
  • Thoroughly wash the potatoes and cauliflower then chop them up into largish bite-sized chunks. Keep the skin on the potato and cut the cauliflower close to the floret rather than keeping too much of the stalk. However, leave enough space on the stalk to keep the floret whole while it cooks. If you do this step before you prepare your veges, keep the potatoes submerged in water to prevent oxidation.徹底清洗馬鈴薯和白花椰菜,然後將它們切成一口大小的塊狀。請您保留馬鈴薯的皮,並盡量留下白花椰菜類似花的部分,而不是保留過多的莖。但還是需要留下足夠的莖干長度,以便在烹飪時保持花椰菜的整體。如果在準備蔬菜之前執行此步驟,請將馬鈴薯浸入水中以防止氧化。
  • Heat up some of your favourite cooking oil on low heat in a  wok, if you have one . The reason I use a wok for this is because of the mixing process. Read below.若您有的話,您可以在炒鍋用小火將您最喜歡的食用油加熱。我之所以用炒鍋是為了混合的過程。參考下文。
  • Throw in the fennel and mustard. When the mustard starts popping, add in the rest of the spices. Turn the heat up to small medium. Cook them for a minute then add the potatoes. Mix well.加入茴香和芥末。當芥末開始爆裂時,加入其餘的香料。將熱度調至中小火。 煮一分鐘然後加入馬鈴薯。 充分混合。
  • Add the water and mix again making sure the spices evenly coat the potatoes. Turn the heat up to medium. Cover and cook until the potatoes are half-cooked.加入水並再次攪拌,確保香料均勻塗抹在馬鈴薯上。 將熱度調至中火。 蓋上蓋子,煮至馬鈴薯半熟。
  • Next, add the cauliflower on top of the potatoes in a flat layer. Don’t mix. Put the lid firmly on and allow the heat and steam to cook the cauliflower. You want it to be firm, and just-cooked without becoming too soft. A little bit of crunch in the cauliflower is just perfect as we are creating a curry/salad fusion dish.接著,將一層白花椰菜平鋪在馬鈴薯上。 不要混合。 蓋上蓋子,讓熱度和蒸汽煮白花椰菜。 因為你希望它堅固,熟度剛好而不會太軟。 花椰菜有點脆感是最完美的,因為我們正在創造一個融合咖哩/沙拉的佳餚。
  • After about 8-10 minutes, take the lid off and give everything a good mix, without breaking apart any of the vegetables. Use a wide, wooden paddle to fold the vegetables into each other only from the side of the pot, much like the folding technique in baking. You may need a final five minutes until your potatoes are cooked.大約8-10分鐘後,揭開蓋子,將所有食物好好混合,小心別將任何蔬菜分裂。 使用寬闊的木製拌勺將蔬菜僅從鍋的側面折疊起來,就像烘焙的折疊技術一樣。 您可能會需要再五分鐘的時間,直到煮熟馬鈴薯。

Cashew Sour Crea(腰果酸奶醬)

  • Soak your cashews for a minimum of 4 hours and a max of 8 hours. This removes the starch and phytic acid which inhibits digestion and caused bloating and discomfort.將腰果浸泡至少4小時,最多8小時。 這能去除澱粉和植酸,其抑制消化並引起腹脹和不適感。
  • After soaking, combine the cashews with vinegar, dill, salt, lime and water and blend on high speed for about 2 minutes until silky and creamy. Taste. Make any adjustments you may need. It should taste like commercial sour cream and it needs to be sour enough to stand up against the fulsome potatoes and cauliflower.浸泡後,將腰果與醋,蒔蘿,鹽巴,酸橙和水混合,高速攪拌約2分鐘,直至呈絲滑狀。 試吃。 進行您可能需要的任何調整。 它應該像商業酸奶一樣的味道,需要足夠的酸味,以抵抗馬鈴薯和白花椰菜的濃郁味道。
  • Refrigerate. 冷藏.

tip# make a large batch of sour cream, portion in small ziplocks and freeze. This can be enjoyed with any number of delights.

提示# 製作一大批酸奶醬,並一份一份的放在密封袋,然後放在冷凍。 這可以跟很多種美食一起享用。

Platin擺盤

When you are ready to serve, heat up the potatoes and cauliflower and spoon onto a pretty serving plate.

準備好時,將馬鈴薯和白花椰菜加熱,然後好好擺在盤子上。

Next, pour the cold sour cream over, starting from the centre and letting it ooze and drip outwards. Hot and cold creates an exciting and unexpected mouth sensation.

接著,從中間開始灑上冷酸奶醬,並讓醬滲出向外滴。冷和熱的配合能創造出令人驚訝的口感。

Finally, top with finely-chopped cilantro and chives.

最後,灑上切碎的香菜和韭菜.

Serve with flatbread, black rice, quinoa or a starch.

適合搭配扁餅,黑米,藜麥或澱粉.

Photo by攝影師: Aiken Tiu.

 

About Fermentation

IMG_1680I am a huge fan of Sandor Ellix Katz, who wrote the book “Wild Fermentation”. It was after reading the book that I think about fermentation as alchemy. I see it as Katz suggests, a form of food activism. You are not involved in creating anything, it’s not a process you can call ‘yours’, it doesn’t have any dependence on money and you don’t need a science degree to figure it out.

With fermentation, you are merely participating in the primal dance with life forms smaller than the eye can see and more powerful than the mind can imagine. It wouldn’t be an exaggeration to say that in the practice of fermentation, more depth of meaning is given to experience of life. It is an honour.

Why would fermentation be considered a form of food activism? Simply because we are renegotiating the appropriated industrialised boundaries of what does and does not go into our food. Industrialised food giants have over the years, in orchestration with governments, stripped our food of bacterias and yeasts for convenience of the precious sale, ill-disguised as a concern for health and safety.

The lack of complex nutrition in food, has led to our poor immunity against illness, and obviously, when we involve ourselves in making magic batches of fermented foods, rich in bacterias and yeasts, we are firmly, um, sticking it to the man and also building up an internal garden that takes on warrior proportions.

Eating fermented foods relieves the symptoms related to most if not all auto-immune diseases, effects of chemo, radiation, oral medications. I’m talking about diarrhoea, constipation, ulcers, fatigue, nausea, etc. disclaimer: observations based on feedback given by friends who suffer with theses symptoms and used the kimchi to their benefit. This is not meant to assume that all people to suffer with the symptoms will get the same results

Contact us to learn more about fermentation.

BACK AGAIN!

It’s been a long while since I’ve written anything on my blog. In the time that I left you till now, my partner and I opened Taiwan’s first contemporary raw vegan restaurant and have been consumed with growing it.

It has been LOADS of fun and LOADS of stress but mostly, loads of FUN 😀

See our place here:

http://www.nkdfood.com

https://www.facebook.com/nkdfood

https://twitter.com/NKDFOOD

https://instagram.com/nkdfood

I’ll be updating here about raw food recipes and tips. Stay tuned!

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Changes Ahead for Delicious Taipei!

 

20120108_132146Hey Guys,

Just wanted to let you know that I haven’t been active for so long because the team at Delicious Taipei is busy planning the opening of its private dining event, workshop and retail space for next month so we have been uber-busy! But this means that we will finally have a PHYSICAL place for our community to:

  • meet and enjoy some delicious conceptual raw cuisine at our exclusive private dining events
  • purchase your everyday, raw food products in our retail section (keep an eye out for our raw coconut yoghurt and raw chocolate granola!)
  • learn how to create your own raw food creations inside our beautiful workshop kitchen (you’ll meet some guest chefs, too!)
  • taste some fine wines and learn about pairings with raw canapes at tastings twice a week (because wine)

You are going to LOVE the location and the “oasis” feeling inside our beautiful event space!

Until then!

哈囉親愛的,

相信大家一定覺得我沈寂了好一段日子,其實這段時間Delicious Taipei 團隊正在為我們即將開幕的全新空間努力籌備中。這個空間將會用作舉辦私人晚餐、工作坊和產品銷售等多項活動,下個月就會和大家見面!也歡迎我們的社群朋友們,和Delicious Taipei 一起體驗這個專屬的迷人空間!

  • 參加專屬私人晚餐活動,一起享用全新概念的生機美食
  • 想要每天享用美味的生機飲食,但卻不知道去哪裡購買?我們將會販售許多不同的生機美食,先稍微透露一下,相信你一定很期待我們即將推出的生機椰子優格和生機巧克力穀物水果營養棒!
  • 參加我們的烹飪工作坊,一起學習創造生機飲食的不同可能性,而且我們還會邀請不同的客座主廚,一定會帶來驚喜!
  • 美酒和美食總是相得益彰,我們每兩週都會舉辦葡萄酒與生機開胃小點搭配的餐酒品嚐會,喜歡葡萄酒的朋友千萬不要錯過!

關於地點先賣個關子,超級方便但又鬧中取靜,你絕對會愛上這個都市綠洲的秘密基地!

敬請耐心等待,到時見!