Wednesday, August 27, 2008
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
Basil leaves, kaffir lime leaves and serai from
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.
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Monday, August 11, 2008
Fried Beancurd (Tau Pok)
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
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.