Crispy Tofu with Chinese Toona sauce

Want a simple & yet a delicious dish. Here comes the answer!

Ingredients:

1 box white tofu (cut into 8 pcs)

For sauce (mixed well):

1 tbsp oyster sauce

1 tsp sar char sauce (refer picture)

1 tsp Chinese toon sauce (refer picture)

Dash of sesame oil

1/2 tsp of grated ginger

1/2 tsp of chopped coriander

For garnishing:

Fresh lettuce

1 red chilli

Coriander

Method:

1) Heat wok & deep-fry tofu till golden brown. Remove & arrange nicely on fresh lettuce.

2) Topped the tofu with sauce mixture & garnish with chilli. Ready to serve.

Vegetarian Braised Sour & Spicy Mustard

Ingredient:

800g fresh mustard

10 nos Chinese mushroom (soak till soften)

20 pcs cut fried beancurd sheet (it's available at the wet market) 

1 medium carrot 

10 pcs tofu puff 

20g tamarind slices (asam skin)

1 bowl of dried chillies (soak until soften)

50g old ginger (flatten)

1 ltr of water

Seasoning:

1/2 tsp sugar

2 tsp salt

1 tsp sesame oil

2 tsp vegetarian mushroom seasoning

Method:

1) Rinse the fresh mustard, drain well & cut into large pcs, keep aside.

2) Heat up wok with 3 tbsp oil & stir-fry ginger & mushroom. Pour in water & put in mustard, chillies and tamarind slices, bring to boil. Cover with lid and simmer for around 40 mins.

3) Then add in carrot, tofu puff & fried beancurd sheet & seasoning. Mixed well and continue to simmer until mustard are soften. Remove from heat & serve immediately.

Braised Mui Choy with peanuts

Ingredient:

200gm Salty Mui Choy

200gm Sweet Mui Choy

(Wash few times & soak for 2 hrs - shredded

1 handful of peanuts

(boil until soft in a separate pot)

few slices of ginger

3 Chinese mushrooms (cut stripes)

Few pcs of vegetarian layer meat

2 tbsp of sesame oil

2 tbsp of oyster sauce

Sugar to taste

600 ml of water

1) Heat up wok & stir fry both Mui Choy until slightly dry & set aside. No oil required.

2) Add 3 tbsp oil and put in sliced ginger. Sauté until fragrant & add in vegetarian layer meat and stir for awhile. Next add in mushroom and mixed well.

3) After stir-fry for few mins, add in Mui Choy & boiled peanuts. Stir well and add in sesame oil, sugar & oyster sauce. Mixed everything till incorporated then pour in water.

4) Simmer for around an hour or until everything is soft. It's ready!

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.