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 ^_^.