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.

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!

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.

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.