Chwee Kueh/ Rice cake

Ingredients:

150gm Rice flour
1 tbsp wheat starch
1 tbsp corn flour
1/2 tsp salt
2 tsp oil
300ml room temp water
400 ml boiling water

Topping:
120gm Chai Por/ preserved radish
1/2 tsp dark soya sauce
1 1/2 tbsp sugar

Method:

1) Mixed all the flours, salt, oil & 300ml room temperature water and stir well.

2) Add in 400ml boiling water & pour gently into flour mixture & stir while pouring. The texture will be quite watery but is ok. Then prepare steam bowl/ mould with lightly greased with oil and place it on the wok & turn on high heat. Pour in mixture into the greased bowl and steam on high heat for 20 mins.

3) On the other hand, prepare preserved radish/ cai por. Rinse it for 3 times & drain in sieve. Add in dark soya sauce & mix well in a bowl. Heat up enough oil & pour in cai por. Fry over medium heat till golden brown. Reduce it to low heat and add in sugar. Stir still sugar dissoved. It's ready.

4) Remove Kueh from mould with spatula or toothpick. Then top it with cai por and vegetarian sambal & it's ready to be served.

Vegetarian Char Kway Teow with homemade Sambal

Serve 3

Ingredients:

1kg Kway Teow/ Flat noodles

1 bowl of cabbage (shredded)

1 bowl of bean sprout 

1 bowl of Choy sum

10 - 12 vegetarian prawns

Ginger (chopped finely)

3 eggs

Sauce (mix well):

 

6 tbsp of light soya sauce

1 1/2 tbsp dark soya sauce

1 tbsp sugar

1 tsp salt

Few dashes of pepper

Method is for 1 serving:

1) Heat wok with 2-3 tbsp of oil then add in ginger & sauté till fragrant.

2) Add in vege prawn & cook till slightly brown. Followed by cabbage & bean sprout. Stir-fry for awhile & then add in Kway Teow (1 bowl but my measurement - just grab the noodles with one handful) ....Got it? :P 

3) Immediately can scoop in 2 tbsp of sauce & stir well. Using your spatula, push the noodles aside & add a bit of oil followed with an egg (If you are using a non-stick wok then may omit extra oil.) Have a quick stir on the egg yolk then cover the egg with noodles. Leave it for around 10 seconds. Then mix everything. Lastly, put in Choy sum & stir for awhile till Choy sum is cook.

4) May add sauce to taste. Otherwise, it's ready to serve.

Vegetarian Sambal 

Ingredients A (Blend):

12 dries chillies (soaked until soften)

6 bird's eye chillies (cili padi)

5 red chillies

1 stalk lemon grass

30g Preserved mustard (Szechuan) - (soak for 3 hours)

Ingredients B:

50g Tamarind + hot water = Juice

1 tbsp Turmeric powder

*Put Tamarind in hot water & leave it for 5 mins. Then mixed well & strained off. Keep the juice.

Seasoning:

2 tbsp sugar

1 tbsp vegetarian Belacan powder ( I've opt this out because I can't find it).......

1/2 tsp salt

Method:

1) Heat up 5 tbsp of oil then stir-fry blended ingredients A over a low heat until fragrant.

2) Add in tamarind juice, turmeric powder and seasoning, stir-fry until the sauce is thick. Ready to serve.

Deep-fried Oyster Mushroom with salad sauce

Ingredients:

1 pack Oyster mushroom 

1/2 pcs red & green capsicum

1 tsp roasted sesame & chia seeds

Some corn flour

Sauce: Mix well

2 tbsp mayonnaise of your choice

1 tbsp fresh orange juice

1 tbsp fresh lemon juice

1 tsp condensed milk

Wasabi sauce (optional)

2 tbsp mayonnaise 

1 tbsp fresh lemon juice

1 1/2 tbsp wasabi

Method:

1) Coat Oyster mushroom with some corn flour, deep-fry in hot oil over high-heat until golden brown. Dish out & set aside.

2) Heat up 1 tbsp oil & add in capsicums, stir-fry until aromatic. Add in sauce mixture and oyster mushroom. Toss it over medium heat until well combined. Dish out.

3) Sprinkled on roasted sesame & chia seeds. Ready to serve.

Vegetarian Chicken Rice

Serves 3 - 4 persons

A) 3 cups of rice - washed & drained
30g of matured ginger - smashed
3 stalked of lemongrass
4 tbsp of Olive Oil Spread

B) 3 pandan leaves
4 cups of water or based on the measurement on your rice cooker whereby the water level touches 4.

C) to be cooked with rice
2 tsp of salt (tested with 1tsp but received feedback not flavorful enough)

Method:
1) Heat (A) Olive Oil Spread & stir-fry ginger and lemongrass. Add in rice & (C). Mix well and remove from wok.
2) cook with (B) in a rice cooker.

Ingredients for ginger sauce (blend all)
100g young ginger
1 tbsp oil
1 tbsp sesame oil
1/2 tsp sugar
1/4 salt
A bit of coriander

(Optional) Stir-fry blended ginger in a pan with some sesame oil. It will taste even better.

Ingredients for chilli sauce
5 red chillies
6 chilli padi (can add more if u want a kick!)
Some gingers
2 small limes
1 tbsp tomato ketchup
1/2 tsp salt
2 tsp sugar
1/2 cup water

DIY black sauce for Vegetarian drumstick (avail at most vegetarian supplier)
1 tbsp Vegetarian Oyster Sauce
1 tbsp of light soya sauce
1/2 tbsp of dark soya sauce
1 tsp of sugar
A bit of white pepper
- Cook till boil.

Garnish with fresh coriander, tomato & cucumber.

Vegetarian Chicken : store bought soy bean curds drumsticks ~ Deep-fried & serve.

Vegetarian Wu Kok/ Yam Puff

(Makes around 16 - 18 pcs)

Yam Dough Ingredients:

600g Yam

115 wheat starch

1 tsp baking powder

1/2 tsp five spices powder

1 tbsp sugar

1/2 tsp salt

115g Vegetable shortening

1/2 tsp Ammonium Bicarbonate 

210 boiling water

Filling:

3 tbsp canned green peas

6 tbsp canned bake beans (may strain the sauce from the bean or leave it as it is but try to reduce it to avoid wet filling)

200g vegetarian layer meat or veg. roasted pork belly (chopped)

3 Chinese mushroom (soaked, chopped)

3 water chestnuts (chopped)

Seasoning:

1 tsp salt

1/2 tsp five spices powder

1 tbsp vegetarian oyster sauce

1/2 tsp pepper

Method:

1) To make yam dough, peel the yam & cut into stripes. Steam until cook and soft, about 40 mins.

2) While waiting for the yam to cook, prepare the filling.

Heat up 2 tbsp oil, stir-fry all filling ingredients until fragrant. Add in seasoning, stir well. Thicken the sauce with a little cornstarch solutions. Stir-fry until slightly dry. Dish up & keep aside.

3) Remove yam from steamer/wok, mash into paste when still hot. Combine wheat starch with boiling water, knead to form a cooked dough. 

Combine with yam paste. Knead well. Add in the rest of ingredients & knead until form into smooth dough.

4) Divide the dough into 50g each portion. Wrap each dough with enough filling & form into ball shapes. Make sure wok is hot with enough oil to deep-fried yam puff until crispy and golden brown. Dish up and drained. Ready to serve.

Vegetarian 3 Cups Chicken

Serve for 3 persons

Ingredients:

2 tbsp sesame oil

1-2 tbsp sliced ginger

Around 18 - 20 pcs vegetarian chicken meat

Half bowl of Black fungus - soaked, drained & cut into small pcs

2 red chillies - de-seed & cut

Seasoning:

1 tbsp light soya sauce

1 tbsp Apple Cider Vinegar

1/2 tbsp vegetarian oyster sauce

100 ml water

1 tsp sugar

1 tsp of corn flour

Some sweet basil leaves

Method:

1) Heat up sesame oil & stir-fry sliced ginger until fragrant & add in vege chicken.

Stir for a couple mins till slightly brown. 

2) Add in the remaining ingredients (except basil), seasoning & simmer until sauce is thickened.

3) Finally, add in some basil leaves & have a quick stir.

4) Ready to serve with Rice.

Creamy Penne with Shiitake Mushroom & Red Capsicum

Ingredients:

100g of Penne

7-8 pcs Shiitake mushroom

3 tbsp of Red Capsicum

1 - 2 tbsp of olive oil

1 tbsp butter

1/2 cup heavy cream

3 tbsp Parmesan cheese

Salt & pepper to taste

Basil leaves

1) Bring a pot to boil & cook pasta for around 10-12 mins or refer to the instruction on the packaging.

2) While waiting for the pasta to cook, heat olive oil in a pan over medium heat. Add mushroom & cook until the mushroom turn brown, about 3 mins. Add in butter & cook until butter melts.

3) Whisk heavy cream & Parmesan cheese. Slowly stir cream & cheese mixture into the mushroom mixture. Cook just until slightly thickened, about 2 mins. Season to taste with salt & pepper. Stir in cooked pasta. Toss to coat in the sauce. Lastly, add in chopped capsicum & garnish with fresh basil. Ready to serve.

Vegetarian Crispy Creamy Oyster Mushroom

(Serves 3-4)

Ingredients:

160g Oyster mushroom, washed & drained

2 tsp butter

1/2 cup evaporated milk (can add more if u like it more creamy)

3 stalks curry leaves

2 chillies padi, sliced

A pinch of vegetarian mushroom seasoning.

1/2 tsp salt

1/2 tsp sugar

Flour mixture:

3 tbsp rice flour

3 tbsp corn flour

Few dash of white pepper

a pinch of salt

1/2 tsp baking powder

Method:

1) Tear the mushroom into large pcs & put aside. ( gently squeeze off the water)

2) In a bowl, combine all the flour mixture & toss in the mushroom.

3) Heat up sufficient amount of cooking oil in a wok & deep-fry the mushroom until golden brown/ crispy. Set aside.

4) Heat up wok/pan on low heat, add in butter & evaporated milk until you see a soft boil. Add in curry leave, mushroom seasoning, salt & sugar to taste. (Optional, may add in chilli padi at this time as well or just sprinkle on before serve).

5) Toss in deep-fried mushroom, mix well. May adjust the taste if required.

6) Serve it Hot!