Friday, February 26, 2010

Vegetarian Fried Porridge Recipe – Nibong Tebal Style


Nibong Tebal and Serdang (not KL Serdang) in Northern Malaysia is famous for its’ fried porridge. They don’t actually fry the rice or porridge but they pre fried the ingredients before adding them to the porridge. I tried to come up with a vegetarian version using fu chuk as substitute for meat.
It turns out quite nice!

Ingredients
Rice, ½ bowl, rinse and cook into porridge
Garlic, 5 cloves, chopped finely
Fu chuk(fried beancurd sheets), 3 pcs, cut into strips
Marmite, 1 teaspoon
Dark Soya Sauce, ½ teaspoon
Light Soya Sauce, 2 table spoon
Sesame oil, 1 teaspoon
Salt to taste
Cilantro and spring onions for garnishing

Sautéed garlic in hot vegetable oil until fragrant. Add in the fu chuck, marmite, dark soya sauce, light soya sauce, sesame oil and salt to taste. Fry for a short while until a nice aroma permeates the air. Pour all the ingredients into the cooked porridge. Garnish with cilantro or Chinese parsley and spring onions before serving.

Vegetarian Penang Fried Kueh Teow (Flat rice noodles) Recipe - 2nd Version


This is one of The Pearl of Orient, Penang famous hawker food. The fried kueh teow sold by Penang hawkers are normally non-vegetarian type as they have cockles, lard and prawns in it. So, for a vegetarian version, it is not possible to get the same taste as the non vegetarian ones. Penang Char Keuh Teow is lighter in colour and drier than southern version. However, taste wise, it is actually up to the person’s preference!

Ingredients
Kueh Teow (Flat noodles), 1 rice bowl
Soya sauce, 2 table spoons
Dark Soya Sauce, ½ teaspoon
Vegetarian Oyster sauce, 1 tablespoon
Egg, 1 pc
Salt to taste
Chilli Paste to taste
Fu Chuk, 2 pcs, cut into small slices
Vegetable oil, 2 table spoons
Pepper, a dash
Garlic (optional), 1 table spoon
Bean sprout (taugeh), ½ bowl

Heat up wok and put in the vegetable oil. Sautéed garlic until fragrant and add in the kueh teow. Fry for a short while then add in the soya sauce, dark soya sauce, vegetarian oyster sauce, salt, chili and pepper. Fry thoroughly then add in the eggs and fu chuk. Lastly, put in the bean sprout and stir until it is cook a little so that it will remain crunchy.

Vegetarian Chap Choi (Chap Suet, Mixed Leftovers Vegetables) Soup Recipe


Normally the Chinese descendents in Malaysia would cook this soup whenever they have lots of leftover dishes especially during Chinese New Year. Instead of using leftover dishes I used all the leftover vegetables that were not used up for my family reunion dinner. There are many versions but I would like to separate it into two types; thick and thin soup variety!
The thick soup variety is packed with flavours and is very sour. The thin soup ones are a little milder. Which types is better? It actually depends on your preference and taste buds!

Ingredients
Chinese mustard (Gai Choy), portion up to your preference
Carrots, 2 pcs, cut into chunks
Assam Keping (Assam Fruit slice), 2 pcs
Tomato, 3 pcs, cut into four
Salted Plums, 3 pcs
Pepper corns, 1 teaspoon
Dried chilies, 5 stalks
Vegetable oil or olive oil, 2 table spoons
Salt to taste
A little sugar
Put water in to a pot and bring to a boil. Add in the ingredients and cook until the mustard turn a little brownish in colour. Add salt and sugar to taste. You can balance the sourness by adding more sugar to your preference. Serve with white rice.

Vegetarian Organic Bihun (Rice Vermicelli) in Fragrant Gravy Recipe



This is a very versatile recipe and it is a very suitable meal at anytime, no matter if it is a hot or cold day! I never grew tired of eating bihun (rice vermicelli) and organic bihun is full of natural fibers. No bleach is used to in organic bihun, which explain its brown appearance. Stay healthy and eat nutritious organic bihun!

Ingredients
Organic Bihun (Rice Vermicelli), 1 rice bowl, soak in water until soft
Soya Sauce, 2 table spoons
Dark Soya Sauce, ½ teaspoon
Vegetarian Oyster sauce, 1 table spoon
Shallots (optional), 3 pcs, slice and deep fried until crispy
Sesame oil, 1 teaspoon
A little corn starch mix with water
Vegetable oil, 1 table spoon
Eggs (optional), 1 pc
Salt to taste

Heat up wok and add in a little vegetable oil. Put in the bihun, soya sauce, dark soya sauce and vegetarian oyster sauce. Fry until it has nice aroma, then add in the eggs and sesame oil. Stir fry for a short while or until egg is cooked. Add a little water, enough to cover all the bihun. Bring to a boil, add salt to taste and thicken the gravy with corn starch water mixture. Garnish with lettuce and crispy shallots before serving!

Baked Vegetarian Sweet Potato with Vegeroni Pasta Recipe



I love this recipe because it is very simple to prepare and everyone in my family likes it. Since it is a vegetarian dish, I used sweet potato to give an extra natural sweetness. For the cheese I just use normal one but if you are a full time Vegan, you can opt for Vegan cheese. I choosed multicolored sweet potato, so the dish turned out to be very colourful!

Ingredients
Sweet potato, boiled until soft, cut into chucks, 1 bowl
Onions (optional), 1 pc, cut into small pieces
Oregano, 1 teaspoon
Hickory Barbecue Sauce, 5 table spoons
Cheese, or Vegan Cheese, to taste
Vegeroni, 1 bowl, boil in hot water until soft
Corn, green beans and carrot frozen mix, ½ bowl
Capsicum, 1 pc, cut into small pieces
Salt to taste
Olive oil, 2 table spoons

Put all the ingredients in a baking tray. I normally put the vegeroni pasta at the bottom so that it will not dry out during baking. Arrange the cheese on top of all the ingredients. Cook the dish in preheated oven at 200 Dec C for 25 minutes. Serve while still hot!

Wednesday, February 24, 2010

Simple Chinese Style Stir Fried Broccoli with Snow Peas Vegan Recipe



My kids love broccoli and it is a very easy dish to prepare. Simple stir frying gives the dish a nice aroma and it can be considered a healthy meal too.
I have added garlic and Chinese Wine to this recipe, so if you don’t take these two ingredients, you can exclude them.

Ingredients
Broccoli, portion around 1 rice bowl
Carrot, 1 pc, cut into bite size
Snow peas, ½ rice bowl
Ginger, 4 to 5 slices
Garlic, 3 cloves, minced (OPTIONAL)
Vegetarian Oyster Sauce, 1 table spoon
Salt to taste
Corn flour mixed with a little water
Sesame oil, 1 teaspoon
Chinese Shao Shing Chiew (cooking wine, OPTIONAL), 1 table spoon

Heat up wok and put in a little vegetable oil. Sautéed garlic and ginger until fragrant. Put in the carrot, broccoli and snow peas. Stir fry for a while. Add the vegetarian oyster sauce, salt, sesame oil and Chinese Cooking wine. Add a little water and then thicken the gravy with corn flour water mixture. Serve with white rice.

Thursday, February 11, 2010

Quickie Baked Vegan Tofu with Cheese and Thyme Recipe

I love the aroma of freshly baked cheese. In order to create an East meets West recipe, I used tofu with cheese and western popular herb such as thyme. Baking saves me some time when I am preparing dinner for my family. I just need to set the timer in the oven and the dish would be ready by the time I finish cooking other things else. This dish would make a complete meal for the family because it loaded in protein and greens as well. For carbohydrate, you can eat these tofu dish with steam unpolished rice.
Check out my Quickie Vegan Tofu Cheese and Thyme Recipe.

Ingredients
Soft Tofu, 1 large piece
Vegan Cheese (you can use normal cheese, if you are not a full vegan), enough to cover the tofu
Thyme, 1 teaspoon
Celery, cut into 3” length
Tomato, 1 pc, cut onto four
Soya sauce, 1 table spoon

Arrange all the ingredients in the baking tray. Add a little water. Bake in preheated oven for 25 minutes at 200 Deg C. Serve with steamed rice.

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