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.