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)
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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.
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