Wednesday, December 31, 2008

Vegetarian Crispy Beans Sprout Recipe

Happy New Year 2009 Everyone. This is my first posting for the year 2009!

The Chinese people normally uses beans sprout to garnish noodles dishes. Beans sprout are crunchy and I love to eat them. There are many other recipes that we can use beans sprout in. My kids don’t take beans sprout but if I fry them in batter they like it very much. Here is the recipe for crispy beansprout.

Wheat Flour, ¼ bowl
Rice Flour, ¼ bowl
Water, 1 bowl
Bean sprout, ½ bowl
Salt to taste
Vegetarian Oyster Sauce, 2 table spoons
Sugar, ½ table spoon

Add wheat flour and rice flour into the water and stir until they are well mix. Then add vegetarian oyster sauce, sugar and salt to taste. Add the beans sprout into the batter. Use a small ladle to scoop up some of the beans sprout and then deep fry them in hot vegetable oil. Best eaten with chili sauce and steamed rice.

Note : You can replace wheat flour and rice flour with Vegetarian Tempura flour.

Wednesday, December 17, 2008

Vegetarian Tofu with Hickory Barbecue Sauce Recipe

Tofu is a very common ingredient in Chinese cooking and has been around for rather a long time. Tofu is form when soya bean milk coagulates. This low calorie food has lots of minerals like iron, calcium and magnesium. Tofu dishes are very easy to prepare and love by most members of the family. For vegetarians, tofu is a common must have.
This is my recipe for Tofu with Hickory Barbecue Sauce.

Soft Tofu, 1 block (300gms)
Hickory Barbecue Sauce, 5 table spoons
Sugar, 1 teaspoon
Pepper, A dash
Salt, ¼ teaspoon or to taste
Garlic, 5 pcs, chopped finely
Vegetable oil, 1 table spoon
Spring Onions for Garnishing, 3 pcs, cut into 1” length

Steam tofu and put aside. Heat up pan and put in the vegetable oil. Sautéed garlic until it turns golden brown. Add in barbecue sauce, pepper, salt to taste and sugar. Stir the mixture in low heat until it boils. Pour this gravy onto the steam tofu and garnish with spring onions. This tofu dish is best eaten with steamed rice.

Saturday, December 13, 2008

Vegetarian Stir Fried Bean sprouts with Tofu Recipe

Bean sprout and tofu are good combination. This dish taste good when you cook it the right way. It is quite simple to prepare this dish and it goes down well with steamed rice. Here is my Vegetarian Stir Fried Bean Sprout with Tofu recipe.

Bean sprout, 1 bowl
Tofu, 2 pcs, cut into cubes
Garlic, 5 pcs, remove skins and chopped finely
Sesame oil, ½ teaspoon
Vegetable oil
Salt to taste

Deep fry the tofu in vegetable oil until it turns golden brown. Put the fried tofu aside. Heat up wok and put in 1 table spoon of vegetable oil. Sautéed garlic until fragrant. Add sesame oil. Put in the bean sprout and fry for a short while. Add a little water and salt to taste. Add in the fried tofu. The dish is ready!

Vegetarian Fried Kuih Tiaw Recipe (White Rice Noodles)

I tried to cook a vegetarian Char Kuih Tiaw and the taste is quite good. Kuih Tiaw taste good if it is fried in a wok over a large flame. You must be quick with your hand or else the noodles will stick to the wok.
Here is my Vegetarian Fried Kuih Tiaw Recipe

Wet Kieh Tiaw, 1 rice bowl
Light Soya Sauce, 1 table spoon
Dark Soya Sauce, ¼ teaspoon
Sugar, 1/3 teaspoon
Bean sprout, ½ bowl
Garlic, 5 pcs, minced
Chinese Chives (Kuchai), 5 pcs, cut into 1” length
Egg (optional, some vegetarian do take eggs), 1pc
Salt to taste
Vegetable oil, 2 table spoons

Put 2 table spoons of vegetable oil into hot wok. Sautéed garlic until fragrant. Put in the kuih tiaw, light soya sauce, dark soya sauce, salt to taste and sugar.(You can actually mix the soya sauces with sugar and salt, so that it will be easier to add in when frying the kuih tiaw). Add eggs and fry for a while. Put in the bean sprout. Don’t fry the bean sprout too long, so that it will still remain crunchy.

Vegetarian Stir Fried Cauliflower Recipe

Cauliflower (scientific name, Brassica oleracea) belongs to the family Brassicaceae. The most common type is white in colour. There are also purple and orange cauliflowers. Cauliflower contains folate, fibre and vitamin C.
It can be eaten raw or cooked.
This is my recipe for a Stir Fried Cauliflower.

Cauliflower, 1/2, cut into small pieces
Carrot, 1 pc, cut into thin slices
Ginger, 1”x1”x1”, remove skin and cut into slices
Garlic, 5 pcs, removes skin and chopped into small pieces
Corn flour for thickening, 1 table spoon, mixed with a little cold water
Light Soya Sauce, 2 table spoon
Sesame oil, ½ table spoon
Salt to taste
Vegetarian Oyster Sauce (Optional), 1 table spoon
Chinese Shao Shing Chiew (Cooking Wine) (Optional), ½ table spoon
Vegetable oil, 1 table spoon

Put vegetable oil in hot wok and sautéed garlic until fragrant. Add ginger and sesame oil. Add carrot. Stir fry for a while. Put in the cauliflower, light soya sauce, shao shing chiew, vegetarian oyster sauce and salt to taste. Add a little water. Put in the corn flour (mixed in cold water) to make the gravy thick. Best if eaten hot with steamed rice.

Wheat Dessert with Coconut Palm Sugar (Gula Melaka) – Gandum Tong Sui

I cooked this sweet dessert for tea time using Palm Sugar as the sweetener and it turns our very tasty. Here is the recipe for Wheat Dessert with Coconut Palm Sugar.

Wheat, 225gms
Coconut milk, from one coconut
Coconut Palm sugar, 2”x2”x3”, dilute in hot water and sieved
Water, 5 bowls
Screw pine leaves (pandan), 5 pcs
A dash of salt

Wash the wheat and boil it in 5 bowls of water with screw pine leaves until the wheat turn soft. Add palm sugar and coconut milk. Stir the mixture and bring to a boil. Add little bit of salt. Your sweet wheat dessert is ready! (You can add white sugar to taste)
Related Post on Vegetarian Dessert :

Vegetarian Sweet Potatoes Dessert (Tong Sui) Recipe

Sweet potatoes (scientific name, Ipomoea batatas) belong to the family of Convolvulaceae. Sweet potato plants originated from South America. The young leaves from sweet potato plants can be eaten as vegetable and are popular among Asians. Sweet potatoes are rich in Beta Carotene and are known to be able to stabilize the glucose level in diabetes patients.
I cook this simple sweet potato dessert (Tong Sui) for my family.

Sweet potatoes, 3 pcs (yellow, orange, purple), remove skin and cut into 1x1x1cm cubes
Water, 5 rice bowls
Sugar to taste
Screw pine leaves( pandan), 5 pcs

Boil five bowls of water and add in the screw pine leaves. Put the sweet potato cubes into the boiling water. Add sugar to taste when the potato turns soft. Best eaten hot or you can also chill it before serving.
Related Post on Vegetarian Dessert

Monday, November 10, 2008

Simple Recipe - Vegetarian Tomato Sauce Tau Kan (Wet Bean curd Blocks)

Fresh Tau Kan blocks.
Tomato Tau Kan Dish
Tau kan (Wet Bean curd Blocks) is a very versatile bean curd base product and there are many ways of cooking it. My kids love Tomato Tau Kan and we eat them with steamed rice. If you cannot find Tau Kan in your area, you can use dry bean curd sheet. Soak them in water and fold it into blocks and cut into 2”x2” blocks.

Tau Kan, around 8 blocks, Steamed for 20 minutes
Shallots, 5 pcs, cut into thin slices
Tomato Sauce, 6 table spoons
Plum Sauce, 1 table spoon (optional)
Hickory Smoke BBQ sauce, 1 table spoon
Salt to taste
Sugar, 1 teaspoon

Sautéed shallots until fragrant. Add tomato sauce, plum sauce, BBQ sauce, salt and sugar. Pour this sauce over the steamed Tau Kan and serve.

Monday, October 27, 2008

Happy Deepavali

Wishing all my Hindu friends a Happy Deepavali

Kolam design at The Curve, Petaling Jaya, Selangor, Malaysia

Sunday, October 26, 2008

Attention All Food Website Owners, Earn Money from Foodbuzz Featured Publisher Program

Foodbuzz is a great community site for food lovers. Foodbuzz has recently launched a Featured Publisher Program for food blogs and food website. If you are owner of such website, you can send in your application to Foodbuzz through this linkFoodbuzz Featured Publisher Program
Don't forget to put in “Peter Lim,” as your referrer. Thank You.

Happy cooking and food hunting!

Thursday, October 23, 2008

Foodbuzz Featured Publisher Program

Congratulations to Foodbuzz on recent launching of Featured Publisher Program. Yay! to Foodbuzz! Here is the launch video,
The Foodbuzz 24: 24 Meals, 24 Hours, 24 Blogs

Friday, October 10, 2008

Simple Recipe – Vegetarian Japanese Soft Tofu with Soya Sauce

I love soft tofu cooked this way. It goes down well with steamed rice

Soft Tofu, 1 block, 1”x 5”x 3”
Light Soya Sauce, 3 table spoons
Sesame Oil, 1 teaspoon
Garlic, 3pcs, chopped and sautéed until golden brown
Spring Onions, 1 stalk, for garnishing

Put the soft tofu into a plate and add soya sauce and sesame oil. Steam for 15 minutes under high heat. Garnish with garlic and spring onion and serve.

Wednesday, September 24, 2008

Simple Recipe - Veg Kut Teh (VKT) , Vegetarian Herbal Soup (Halal)

Factory pre packed BKT herbs & spices
or you can also use.........

This one is from a Chinese Medicine shop

You can use either one but the freshly packed
herbs from Chinese
Medicine shop has stronger herbal taste.

Delicious and healthy Veg Kut Teh

Veg Kut Teh is the vegetarian version of Bak Kut Teh. You can either use factory pre packed Bak Kut Teh herbs (A1 Brand in picture above) or get the local Chinese Medicine Shop to pack the herbs for you. Bak Kut Teh is a favourite herbal soup in Malaysia.

1) Pre packed Bak Kut Teh spices, 1 packet (A1 brand comes with 2 sachets, Use 1 satchet for 5 bowls of water)
2) Bean Curd Strips, 5 pcs, soaked in water to soften
3) Fried Fluffy Bean Curd (Toufu Pok), 10 pcs
4) Oysters Mushroom, 10 pcs
5) Carrots, 1 large, cut into cubes
6) Young Corns, 10 pcs, cut half
7) Garlic, 1 bulb (cook with skin intact)
8) Vegetarian Oyster sauce, 2 table spoons
9) Light Soya Sauce, 7 table spoons
10) Thick Soya Sauce, ½ teaspoon
11) Vegetable oil, 2 table spoon
12) 5 bowls of water
13) Salt to taste
14) *Lycium berries (Kei chi), around 1 table spoon (optional, added for extra flavour)
15) *Tong Kwai, 2 pcs (optional, for extra flavour)
*Note, I add this two herbs if I am using Factory pre packed BKT spices.

Note: You can add in mock vegetarian meat and vegetables in to the Veg Kut Teh.

Put 5 bowls of water into a pot and bring to a boil. Add in the pre packed spices, Kei chi (optional), Tong Kwai(optional) carrot and garlic. Boil for around 20 minutes. Then add in light soya sauce, thick soya sauce, vegetable oil and vegetarian oyster sauce. Put in the bean curd strips, corns and toufu pok. Add salt to taste.

VKT is best eaten with steamed rice and Chinese crullers (You Char Kwai). For extra kick, use bird eye chili in soya sauce as dipping sauce for the VKT.

Monday, September 22, 2008

Simple Recipe – Vegan Sambal Petai Tau Kan (Chili Petai Wet Bean Curd Blocks) - Halal

Wet bean curd blocks- Tau Kan

Petai- Still in pods

The petai beans

Yummy vegan sambal petai Tau Kan

You can buy Tau Kan (wet bean curd blocks) from vegetarian specialty stores. If you cannot find Tau Kan, you can actually use dry bean curd strips (soak in water) for this recipe. I let my imagination ran wild a bit and came out with this recipe which the non-vegan version normally uses prawn. I use Tau Kan because of its springy texture which is a bid similar to prawns. Your can also replace the pungent petai (Scientific name : Parkia speciosa; aka twisted cluster bean or stink bean), with cucumber if you don’t like petai.

Tau kan(Wet bean curd blocks) – 4 pcs, cut into strips
Tamarind – 1 table spoon, add water, and use only the juice.
Sugar – 1 teaspoon
Salt to taste
Turmeric (kunyit) powder – ½ teaspoon
Petai (optional, you can also use cucumber)
Chili paste – 1 table spoon
Vegetable oil – 3 table spoons

Shallots 5 pcs
Lemongrass (serai) 2 stalks

Heat up oil in wok and put in the blended ingredients, turmeric and chili paste. Sautéed until fragrant. Add tamarind juice, sugar and salt to taste. Stir the mixture for a short while. Then add in the Tau Kan. Cook for 1 minute and then add in the petai and serve.

Related Post on Tau Kan Recipe :

Wednesday, September 3, 2008

Simple Recipe – Vegan Soya Sauce Potato - Halal

Simple and delicious

I think you must have heard before that potatoes with eyes (sprouts) are poisonous as it contains Solanine (very toxic even in small quantities). Anyway, you just have to remove these sprouts. Better throw away the potato if it has turned bad, green underneath the skin and has too many sprouts. Although some research has shown that you have to eat at least a whole bag of potatoes to actually be poisoned but it is better to practice some caution. Better be safe than sorry!
There are many ways to cook potatoes. One of my favorite is soya sauce potato.

2 potatoes, skinned and cut into slices
3 shallots, skinned and cut into slices
2 table spoons of light soya sauce
½ teaspoon of dark soya sauce
Salt to taste

Deep fry the potatoes in hot oil until it turn brown. Take out the potatoes and put aside.
Leave around 2 table spoon of oil in the wok. Put in the shallots and sautéed until crispy. Add in the potatoes, light soya sauce, dark soya sauce and salt to taste.

Wednesday, August 27, 2008

Simple Recipe – Vegan Kentucky Fried Bean Curd Sheet- Halal

Vegan Kentucky Fried Bean Curd Sheet with
dipping sauce. By Colonel Pete.... (Ha Ha LOL)

Dried Bean Curd Sheet (Foo Chuk)

Premixed All Purpose Seasoned Flour

If you need to cook up something quick, this recipe is for you. Great finger food for party or to eat with rice! Kids will like it!


1) 2 pcs of Dried Bean curd Sheet (Cantonese-Foo Chuk)
2) All Purpose Seasoned Flour (normally used to fry chicken) (Already contain salt)
3) Oil For Frying

1) 5 table spoons of Plum Sauce
2) 1 teaspoon of sugar

Soak dried bean curd sheet in water until it is soft. Cut into 2”X3 smaller sheets. Put some All Purpose Seasoned Flour in a dry plate. Dip the softened bean curd sheet into the flour and fry until crispy. The main dish is ready.

To make the dipping sauce, dilute 1 teaspoon of sugar in a little warm water. Mix the diluted sugar with the plum sauce. Stir well.

Thursday, August 21, 2008

Simple Recipe – Vegan Fiery Hot Basil Soup - Halal

Basil leaves, kaffir lime leaves and serai from
my garden.

Sour and spicy soup!

I ate a non vegetarian version of this soup during my recent trip to Chiang Rai, Thailand. Here is the vegetarian version that I cook up.

1) 3 pcs of Kafir lime leaves
2) 10 Stalks of Basil leaves
3) 2 pcs of Lemon grass(serai), smashed
4) 1 big onion
5) 1 green lemon (limau kasturi), or 3 pcs of lime – juiced
6) 1 galangal, 2”x2”x2” (lengkuas)
7) 10 pcs of dried chilies
8) 2 pcs of corn, cut into three section
9) 4 bowls of water
10) 1 bunga kantan, (Torch ginger flower) (optional)
11) 2 table spoon of tamarind paste mixed with water to take out the juice
12) 2 teaspoon of salt or to taste
13) 2 teaspoon of sugar
14) 1 teaspoon of vegetable oil

Bring the water to a boil in the pot and add in the corn. Boil for 30 minutes. Throw in the serai (lemon grass), onions, basil leaves, kafir lime leaves, dried chilies, and bunga kantan. Add tamarind juice, lemon juice, vegetable oil, salt to taste and sugar. The soup is ready! Eat with steam rice or as soup for rice vermicelli. If the taste is too sour for you, just add in more sugar to neutralize it a bit.

PerspectivegDiapersMarketing NirvanaBob Sutton¡Hola! Oi! Hi!Shut Up and Drink the Kool-Aid!Women, Art, Life: Weaving It All TogetherCommunity GuySocial Media on the fly

Monday, August 11, 2008

Simple Recipe – Vegetarian Curry - Halal

Fried Beancurd (Tau Pok)

Vegetarian Curry


1) Lady fingers (okra), 7 pcs
2) Long Beans, 7 pcs
3) Eggplant or brinjal, 2 pcs, cut and fried with oil.
4) Onions, 2 pcs, cut into four
5) Lemongrass(Serai), 2 pcs
6) Fried Bean curd(Tau pok), 10 pcs
7) Curry powder, 50gms (or 5 table spoons); put more if you want the curry gravy to be thick.
8) Salt 2 teaspoon or to taste
9) Curry leaves(optional), 2 stalks
10) Mixed halba (optional), 1 teaspoon
11) Coconut milk, ½ coconut (optional), or you can use butter

Heat up a 3 table spoons of oil in wok. Put in onions, lemongrass, curry leaves and mixed halba. Stir fry until fragrance. Add in curry powder and coconut milk and stir for around 2 minutes under low fire. Add a cup of water and bring to a boil. Then add in the long beans and eggplant. Let it simmer for 2 minutes then add in the okra, fried bean curd (taupok) and salt.

Friday, August 1, 2008

Simple Recipe – Vegetarian Tofu with Mushroom - Halal

Oyster Mushroom, already cut into strips

Vegetarian Oyster Mushroom with Tofu

1) Tofu, 400 gms, cut into 1”x1/2”x1/2”
2) Oyster Mushroom, 7 to 8 pcs, cut into strips
3) Soya sauce, 1 table spoon
4) Salt, 1/4 teaspoon or to taste
5) Sesame oil, 1 teaspoon
6) Shallots, 5 pcs, cut into thin slices
7) Corn Flour, 1 teaspoon mix with a little bit of cold water
8) Oil for deep frying the tofu
9) Vegetarian oyster sauce (optional)

Heat up oil and fry the tofu until golden brown. Put the tofu aside. Leave a little oil in the wok and add the sesame oil. Add in the shallots and stir fry it until golden brown. Add ¼ cup of water, soya sauce, salt, vegetarian oyster sauce(optional) and oyster mushroom. When the water starts to boil add in the corn flour (remember to mix with cold water first) to thicken the gravy. Bring to a boil and then pour the gravy onto the fried tofu.

Tuesday, July 29, 2008

Simple Recipe – Vegetarian Chili Potato - Halal

Draining away excess oil

Chili potatoes, yum yum

Calling all hot and spicy food lovers! This recipe is easy to prepare. Taste good if eaten with steam rice.

1) 3 medium size potatoes, cut into thin slices
2) Chili powder or chili paste, 1 table spoon
3) Sugar, 1 teaspoon
4) Salt, ½ teaspoon
5) Tomato sauce, 1 table spoon
6) Shallots, 5 pcs, cut into thin slices
7) Vegetable oil

Heat up vegetable oil in wok and deep fry the potato until golden brown. Take out the potatoes and put aside. Leave a little bit of oil in the wok and stir fry the shallots until crispy. Add in chili powder and stir the chili under low heat until for around 3 minutes. Then add in salt, sugar and tomato sauce. When the salt and sugar dissolve, add in the potatoes and stir until the chili coat the potatoes evenly.

Tuesday, July 22, 2008

Simple Recipe (V) – Vegetarian Tofu with Broccoli - Halal

From top left (cw) Chinese cooking wine,
light soya sauce, sesame oil, broccoli,

Soft fresh tofu

Fried tofu

Tofu with Broccoli Dish

1) Tofu – 500 gms
2) Garlic – 5 cloves, cut into thin strips
3) Broccoli – 200 gms
4) Light Soya sauce – 3 table spoon
5) Salt : ½ teaspoon
6) Sesame oil – 1 teaspoon
7) Corn Flour – 1 table spoon
8) Chinese Cooking Wine – Shao Shing Chiew (Optional - Non Halal)
9) Vegetable oil for frying the tofu

- Cut tofu in to 1x1x2 “and fry until golden brown. Put the fried tofu aside.
- Heat up wok. Add 1 table spoon of vegetable oil and 1 teaspoon of sesame oil
- Fry the garlic until golden brown. Take it out from the wok and put on top of the fried
- Leave the leftover vegetable oil and sesame oil in the wok. Add ½ a bowl of water and
when it is boiling add salt (1/2 teaspoon), Chinese wine(Shou Shing Chiew) (1/2 table spoon) and soya sauce.(2 table spoons) Add in the broccoli and stir fried for a while.
Put the corn flour into a bowl and add little bit of cold water and stir well.
Pour this mixture into the wok to thicken the gravy.
- Pour the gravy and brocolli on the fried tofu. The dish is ready to be served.

Simple Recipe(V)- Vegetarian Bean Curd Strips and Tofu Stew - Halal

Dried Bean Curd Strips (Tau Kee)

Soft Tofu - Bought fresh from Kepong Baru
wetmarket. Home made.

All ready to eat. Best eaten with steam rice
or soft buns


1) Dried Bean Curd Strips - 5 pcs
2) Tofu - One large piece(4" x4"x4") - Cut into 1" cubes
3) Cinnamon Stick (Kayu Manis) - 2 sticks
4) Star Anise(Bunga Lawang) - 2 pcs
5) Light Soya Sauce - 5 table spoon
6) Dark Soya Sauce - 1 table spoon
7) Salt to taste - (Please note that the light soya sauce is already very salty)
8) Corn Flour - 3 teaspoon
9) Water - 2 small bowls
10) 1 bulb of Garlic and Hard Boil Eggs (optional, some vegetarian don't take these)

-Soak Dried Beancurd Strips in cold water for 1 hour.
-Heat up 2 small bowls of water in pot. Add Cinnamon Sticks, Star Anise, Light Soya Sauce, Light Soya Sauce, Dark Soya Sauce and Garlic(optional). Boil for 20 minutes.
-Add in the soaked Dried Beancurd Strips, Tofu and Hard Boiled Eggs(optional). Boil for 5 mins.
-Mix corn flour with a little cold water and add it in the stew to make it thick. Add salt to taste and serve. Best eaten with steam rice or soft buns.

Simple Recipe -Vegetarian Five Spices Bean Curd Sheet (Siew Ngor) - Halal

Bean Curd Sheet
Cantonese name (Foo Pei), Hokkien name (Tau Poey)

Five Spice Powder. This high grade brand (very nice strong aroma) is from Penang, Malaysia but nowadays you can get it from many places and hypermarket in KL . Brand Pok Aun Thong

Bean curd sheets all ready, marinated and folded

Fried vegan spiced Bean Curd Sheet

Fried Bean Curd Skin cut and ready to be served

This is a very easy dish to prepare and everyone in my family, especially the kids love it. Ready made ones can be bought from Hypermarkets frozen section but nothing beats a homemade variety.

Ingredients: Five Spice Powder, Sugar, Light Soya Sauce, Bean Curd Skin, Vegetable Oil for Frying

1) Seasoning, combine.
a) Five spice powder, 1 tea spoon
b) Sugar, 1 table spoon
c) Light Soya sauce, 3 table spoon

2) 1 piece Bean Curd Sheet, Cut into around 6” by 10”
Put a tea spoon of seasoning (1) into the cut Bean Curd Sheet and spread it around the
Bean Curd Sheet. Then fold the seasoned Bean Curd Sheet as in picture number (4).

3) Heat up 1 cup of vegetable/corn oil in wok and fry the seasoned Bean Curd Sheet
until crispy. Bean Curd Sheet cook easily, so do not fry too long or you will burn it.
Cut into small rectangular shape and serve.


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