Crispy Cereal Prawns

Ingredients:

12 big "prawns"
2 tbsp plain flour
2 tbsp corn flour
1 tsp of salt
Few dash of white pepper
1 egg (beaten)
1 cup of water
3 tbsp instant cereal (Nestum)
A bit of curry leaves
1 tbsp of olive spread/butter

1) Combine the flours & followed by salt, pepper & water. Mixed well till you see no lumps then add in beaten egg.

2) Heat up wok & add in oil & deep-fried till golden brown. Put aside.

3) Removed balance oil from wok & add in olive spread/butter. Give it a stir with curry leaves.

4) May add in fried prawns & stir well. Pour cereal in batches like 1 tbsp at a time and keep stirring until cereal turn brown & crispy. It's ready to serve!

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.

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!

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.