Vegetarian Fried Carrot Cake/ Chai Tow Kway

(Served for 2 persons)

Steaming the cake~

200g grated radish

450ml water

1tbsp wheat flour

1 tbsp corn flour 

1/2 tsp salt 

150g rice flour

2 tsp vegetable oil

200ml water

1) Put radish in a pot with 450ml of water. Bring to boil over high heat. Reduced to low heat & let it simmer till radish is soft - about 5 mins. Turn off & remove lid & put aside.

2) In another pot, mix all the flours, salt, oil & 200 ml water. Stir till smooth & add in the water from radish. Continue to stir in medium heat till creamy then add in radish.  Reduce heat to low once the batter thicken. Pour into 19cm round pan or plate. (I'm using those metal plate for steaming). Smooth top.

3) On high heat steam for around an hour (I did add water in between 40 mins, do check to avoid water dries out) or toothpick inserted came out almost clean. Leave to cool and refrigerate overnight. Cut into cubes or bite-size.

Frying the cake per portion (1 person)~

2-3 tbsp chai poh (preserved turnip) - washed & drained (may add more!)

Bean sprouts as much as u like

Light soya sauce to taste

Vegetarian sambal belacan to taste

1 egg (beaten)

1) Heat up non-stick wok or hcp with some oil. Then add in 1/2 of the steamed cake & fried till golden brown. Turn it over and drizzle some oil & cook till golden brown as well. Stir on lightly to check.

2) Add in chai poh & few dash of soya sauce & stir thoroughly. May add some oil if looks dry. Then add in beaten eggs to cover the cake. Turn over when eggs is golden brown.

3) Add in sambal & stir thoroughly. Followed by bean sprouts. Mixed well and it's ready.

4) Garnished with cilantro/parsley. Enjoy!

Vegetarian Bak Kut Teh

Ingredients:

- 1 sachet of Vegetarian Bak Kut Teh mixed herbs & spices (Refer photo below)
- Vegetarian mutton
- Tofu puff
- Yuk Chuk  玉竹
- Goji berries
- Chinese mushroom (soak & drained)
- Shiitake mushroom
- Enoki mushroom
- Lettuce/Tang Oe
- Fried beancurd sheet
- 1.5 - 2 ltr of water

Seasoning:
Pinch of salt
1 tbsp Vegetarian oyster sauce
1 tbsp light soya sauce
1/2 tsp dark soya sauce (optional) we prefer dark soup...
1/4 sugar

Method:

1) Place water in pot & add in mixed herbs, chinese mushroom, goji berries, yuk chuk, tofu puff & vege mutton.

2) On high heat, cook for 30 mins.

3) Turn to low heat & cook for an hour.

4) Transfer broth, tofu puff, vege mutton to claypot & add in all mushrooms, lettuce/Tang Oe, fried beancurd + seasonings & let it boil.

5) Ready to served with cili padi & fried fritters (yau char kway).

*This is the mixed herbs that I preferred & it's with vegetarian marking on the packaging. 

You can just give it a try, since it is another option ^_^.

Vegetarian Tom Yum Mihun (Rice Vermicelli)

Ingredients:

1/2 packet of Mihun (soaked till soft & drained) ~ I'm using brown rice vermicelli 

1 tbsp of Tom Yum paste

1 tbsp of tomato ketchup

5- 6 pcs of fresh shiitake mushroom (cut into strips)

1/2 pc carrot (julienned)

Vege of your choice (I'm using Choy Sum)

Some ginger (chopped)

4-5 tofu puff- (optional)

Seasoning:

1 1/2 tbsp vegetarian tom yum paste

1 tbsp tomato ketchup

Salt to taste

Garnishing (optional):

2 eggs (beaten)

Cilantro/ parsley

Red chillies (sliced)

Method:

1) Pour in the beaten eggs on non-stick pan and spread thinly.

2) Once cooked, may leave it too cool & then cut the omelette into thin strips then set aside.

3) Heat up wok with 2-3 tbsp of oil then add in ginger & sauté till fragrant. Followed by mushroom, carrots & tofu puff. Mix well.

4) Add in vegetarian tom yum paste, tomato ketchup, salt & adequate water to cover all the ingredients. Stir-well and bring to boil on med heat for around 2 mins.

5) Add in the rice vermicelli & stir well. Let it simmer for few mins then add in Choy sum. (May add some water if too dry. As for the taste, may add light soya sauce or mushroom seasoning if required. It's up to individual to adjust the taste.)

Have a good stir then off the heat.

6) Garnish with with the sliced omelette, cilantro & red chillies. Done!

Potatoes, Carrot, Mushroom & Egg Tofu Stew

I just love anything with dark gravy!
My late grandma used to cooked Chicken with Mushroom Stew for us. The taste still lingering in me. Oopppsss......

So re-created this to vegetarian version & Voila!

(Serve 3 persons)

Ingredients:

2 large potatoes
(chopped to cube size)
1 medium carrot
(chopped to cube size)
5 fresh Shiitake mushroom/ Chinese mushroom
1 tube Egg Tofu
A bit of chopped ginger

Seasoning:

2 tbsp light soya sauce
1 tsp salt or to taste
1 tbsp dark soya sauce
1/2 tbsp sugar
1 tsp sesame oil
250ml water

Method:

1) Pan-fry or deep-fry Egg Tofu and Potatoes separately. Set aside.

2) Heat 2 tbsp oil in wok & sauté ginger until golden brown.

3) Add in carrot & mushroom and stir-fry for awhile. Follow by potatoes and mixed well.

4) Pour in light soya sauce and stir-fry until well combined then add in egg tofu.

5) Add water, dark soya sauce and stir briefly to combine.

6) Simmer for 20-30 mins with lid on.

7) Ready to serve & can go with few bowls of rice!

Salted Egg Tofu

Ingredients:-

3 salted eggs (yolks only)
3 Japanese beancurd
4-5 tbsp corn starch
Some curry leaves
Some chillies padi
Dash of pepper

Method:-

1) Steam salted egg yolks for about
10 mins on high heat. Then mash & set aside.

2) Mix corn starch & pepper. Pat dry tofu & coat it in the mixture. Make sure the tofu is fully cover with corn starch.

3) Deep-fried tofu till golden brown & set aside.

4) Heat up wok with 2 tbsp oil & add in curry leaves. Have a quick stir then add in mashed salted eggs & stir-fry till u can see bubbles. May add a lil bit of oil if too dry.

5) Lastly, add in chillies padi & fried tofu. (If cook for kids then may omit chillies). Mix well.

6) It's ready to be served.

Vegetarian Sushi - Kids favourite & even for the Adults!

This recipe was adjusted based on my personal preference & it's made for my little one. Therefore, I've omitted the seasoning for the rice like vinegar & sugar.

Ingredients:

1.5 cups of Japanese Rice
4-5 sheets of Roasted Seaweed
1 - 2 Fried Hashbrown
1/2 pc Zucchini
1/2 pc Carrot
1 pc Egg roll/Tamagoyaki (optional)

Chia seed (optional)

Tools:

Sushi bamboo mat (wrap it around with cling wrap)
Wooden spatula

Method:

1) Place seaweed on the bamboo mat & put rice on it. Try to flatten the rice for easy handling with the ingredients. Sprinkle some chia seed on top.

2) Arrange the ingredients on the rice & ready to roll.

3) Serve with wasabi & soya sauce.

Vegetarian Nasi Lemak

Pandan Coconut Rice

- 3 cups of rice

- 1/2 cup of coconut milk (mixed with 1/4 of salt)

- 100 ml water for 10 pandan leaves ~ blended

- 2 stalks of lemongrass

- 2cm of ginger

- right amount of water

Pour into rice cooker & cook.

Vegetarian Curry Mutton

- 1 bowl of vege mutton 

- 2 pcs of potatoes

- few pcs of curry leaves

- 2 stalks of lemongrass

 Seasoning

- 1 tbsp of curry powder

- 2 bowls of coconut milk (I'll prefer evaporated milk)

- 1/2 tsp of salt

1) Peel the potatoes skin & flatten lemongrass.

2) Deep fried potatoes till golden brown & set aside.

3) Quick stir-fry curry leaf & lemongrass 1st. Add in curry powder then coconut milk & mixed well.

4) Add in salt, put in vege mutton & potatoes. Let cook/simmer for 15 mins then serve hot.

Vegetarian Sambal

- 2 cup ready made fried shiitake strips (Xiang Cui Si) 

~ avail @ most vegetarian supplier

- 2 tbsp chilli powder

- 2 tbsp sugar

- 1 tbsp light soya sauce

- 1/4 tsp salt

- 1 tbsp tomato sauce

1) Stir-fry chili powder & shiitake strips. Then add 2 cups of water, sugar, soy sauce,  tomato sauce, salt and simmer.

Kids sambal (single portion)

Reduced chili powder to 1/4 tsp

A bit of of all above. If still find it spicy then may add more sugar or tomato sauce.

Chee Cheong Fun

Tools:

22cm square tin or round aluminum foil

Spatula

Steamer/ Wok

Ladle

Yield:

5 - 6 pcs

Ingredients for rice rolls:

250g rice flour

70g tapioca flour

40g corn flour/ corn starch

50g oil

900 ml water

Dipping sauce:

Sesame oil

Light Soya sauce

Sambal Belacan

Roasted white sesame as topping

Sweet sauce (avail. @ wet market)

Method:

1.  Mix the flours together in a large bowl.  Add in the oil while slowly stir with a spoon.

2.  Add the water slowly and continue stirring, getting rid of any lumps.  The batter will be quite watery.  Prepare your steamer, the rice rolls have to be steamed over high heat.  Prepare a square tin for steaming by brushing the tray lightly with oil.

3. Pour 2 scoops of batter using a ladle. Steam for about 3 minutes or until set.  The rice layer will look opaque once cooked.  Remove from wok.

4.  Lightly brush your work surface (I used a chopping board) with oil.  

5.  Then use a spatula gently scrap off the layer while creating a roll.  

6.  Place roll on oiled chopping board and coat lightly with the oil.  You can choose to slice the rolls or just leave them as they are for serving or cut using scissor.

7.  Repeat steps 3-6 until batter is used up.  Serve hot with the dipping sauce and some chilli oil.

Well-Received Recipe ~ Yong Tau Foo

Ingredients:

2 red chillies, 6 bean curd puffs, 3 pcs firm tofu (cut into triangles), 2 lady fingers.
*For reference only & may change to any vegetables per your liking.

Filling:
3 water chestnuts (peeled, chopped)
2 firm bean curds (mashed)
2 pcs Chinese mushroom (remove stalk & chopped finely)
3 tbsp chopped carrot
2 tbsp chopped fresh coriander
3 tbsp chopped roasted seaweed sheet (avail @ Japan food section)

Marinade:
1 1/2 tsp salt, 1 tsp sesame oil, 1 tbsp corn flour, 2 tbsp plain flour

Sauce: (mix well)
11/2 tbsp vegetarian oyster sauce, 2 tbsp light soya sauce, 1/2 tsp dark soya sauce, 1/2 tsp salt, 1 tsp sugar, 1/4 tsp pepper, 1/4 tsp sesame oil, 500 ml of water.


Method:
1) Mix the filling ingredients & marinade until well combined. Set aside.

2) Rinse the ingredients & drained. Stuff each kind of ingredients with enough filling mixture. Deep-fry into hot oil over medium heat until golden brown. Dish up.

3) Heat up 2 tbsp oil in a preheated wok, pour in sauce mixture, bring to boil. Then drizzle on the fried stuffed.

What a wonderful day!

Finally, I've created my own blog! A new chapter in my Life. Yeah....a Green one 😄.

Hope to share with everyone of you the recipes that I've learned from cook books, interest groups & by googling online. Really excited now while writing all these. My heart thumping like crazy 💓

*Let me have a self-introduction of myself.

I'm a Lacto-Ovo vegetarian who consumes dairy & egg products. It's nearly a year by now from the day I decided to become one. The main reason is to have a healthier eating habit for myself & of course my dearest family.

Hope you like the recipes that I share & do give it a try if you are interested. Don't forget to share with me 😃.

☆For the time being 5 recipes will be posted on weekly basis. Who knows you might see bonus recipe(s) for the week! Stay tuned & enjoy ☆

From the host of Alicia's Vêge Hût 😘

Thank you ♡

Baked Cheesecake

Ingredients:

150g Digestive biscuits crumbs
80g  sugar
50g butter, melted
500g PHILADELPHIA Cream Cheese, softened
2 eggs
Grated dark chocolate (as topping)

Method:

1) HEAT oven to 180 degrees C

2) MIX biscuits crumbs and butter; press onto bottom of 8-inch springform pan and fridge for 30 mins.

3) BEAT cream cheese & sugar with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

4) BAKE 40 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

5) Sprinkle grated dark chocolate on the cake before served

Vegetarian Hokkien Mee

Ingredients:-

500g Yellow Noodles
Some carrot (julienne)
Chinese mushroom (julienne)
1 handful Choy sum (cut)
Ginger (chopped)
1 cup of Water

Seasoning:-
1 1/2 tbsp Light soya sauce
1 tbsp Dark soya sauce
Pepper to taste
1 tbsp Vegetarian Oyster/mushroom sauce

Method:

1) Place noodles in a bowl and pour boiling water over the top. Set aside, tossing now and again.

2) Heat a little oil in a wok and gently sauté ginger. Add carrot & mushrooms. Toss well and cook for a few mins.

3) Then add water and a good sprinkling of seasoning. Mix well, cook for another few minutes and add drained noodles and Choy sum. Toss until noodles are hot or gravy become thick. Served hot.

Salted Eggs Fried Rice

Ingredients:

2 salted eggs
1 egg
2 cups of cooled cooked rice
2 Tbsp cooking oil
1/2 medium carrot, finely sliced
1 tsp oil
1 Tbsp butter
2 bird’s eye chilli (cili padi), finely sliced (optional)

Methods:

1. Break salted egg and separate yolk and white. Steam salted egg yolk for 10 minutes or until cooked. Mash egg yolk and set aside.
2. Heat wok and put in about 2 Tbsp oil. Put in carrots and add in rice and toss until rice is hot. Dish up and set aside.
3. On low heat, put in butter(not necessary to wait till fully melted) and mashed egg yolks. Cook egg yolks until it looks foamy.
4. Put rice back into wok and toss until rice is hot again and add in egg.
Push rice to the side of wok and add in salted egg whites. Quickly stir the rice onto egg whites (the salted egg whites cook really quick) and toss rice so that the egg whites will be well dispersed.
5. Seasoned with pepper & served.

Vegetarian Ban Mian/Flat Noodles

Serving 3 - 4 persons

For the soup/broth:
200g Soya Bean (soaked for 2 hrs)
1 medium carrot
1 big tomato
1 Sweet Corn
4-5 pcs vegetarian roasted chicken
1 thumb size Dai Tao Choy (salted turnip)
Baby spinach (to cook with the noodles).

Method:
1. Add all ingredients except baby spinach into boiling water & cook for 30 mins.
2. Then turn to low heat & simmer for at least 3 hrs.

For the Flat noodle:
2 1/2 cup Plain Flour
1 cup Tapioca Starch (keep some for dusting if sticky)
1/2 tsp salt
1/2 tbsp oil
1 egg
100ml water

Method:

1. Mix the flour & salt in a mixing bowl. Make a well in the center, break the egg into the well, pour in the oil & water, and stir with a spoon until the dough begins to come together. Knead until fully combined.

2. Turn out the dough onto a lightly floured surface and knead until smooth. Cover the dough with a damp cloth or cling wrap. Let the dough rest for an hour before use.

3. After 1 hr, divide the dough into smaller portions for easier rolling.

4. Roll out each portion of dough on a lightly floured surface to about 0.1cm thick. Bring a large pot of broth to boil when you almost done with rolling.

5. Lightly floured each side of the dough. Cut the dough into flat noodle pieces by using a cutter or a knife. This can avoid mess from tearing the dough.

6. Lightly dust flat noodles with flour to prevent sticking. Put cut flat noodles in a big bowl.

7. Turn heat to low. Add flat noodles & stir occasionally while you add the flat noodles to avoid sticking. Once you have drop all flat noodles into the soup, turn heat to high and let them cook until they float on top.

8. Add veggie and continue to simmer for about 30 seconds to a minute.

9. Garnish with fried ginger, seasoned mushroom and vegetarian crispy sliced. Serve with bird's eye chilies in soy sauce.

Side ingredients:

1) Some ginger, finely chop & fried. Set aside.

2) Some shiitake mushroom, sliced. Stir-fry and add in 1 tsp of vegetarian mushroom sauce & soya sauce. A dash of pepper & some water. Done.