Thursday, June 24, 2010

Vegetarian Sambal (chilli) Tofu with Okra Recipe


Okra is one of my wife favourite vegetables and she would buy it often from the wet market. This sambal dish is very suitable for vegetarian nasi lemak (coconut milk rice).
For a little extra flavour, I added deep fried tofu to the okra.

Ingredients
Tofu, 10 pc, deep fried
Shallots, 5 pcs, blended
Vegetarian oyster sauce, 1 tablespoon
Okra, 5 pcs, cut into slices
Chilli paste, 3 tablespoons
Salt to taste
Sugar to taste
Tamarind juice from 1 tablespoon tamarind
Olive oil or vegetable oil

Heat up pan and add in around 2 table spoons of olive oil. Sautee shallots until fragrant and add in the chilli paste. Stir fry for a short while. Add salt, sugar, tamarind juice and vegetarian oyster sauce. Fry until all the ingredients are well mixed. Add in the okra and little water. Fry for a short while and add in the tofu. Serve with Nasi Lemak (coconut milk rice).

Tuesday, June 22, 2010

Vegetarian Paprika Potato Stew Recipe


Paprika is one of the best ingredients to bring out the flavours in many dishes. Paprika is actually toasted bell pepper powders and they are available in many hypermarkets nowadays. My kids love these stew dish and I cooked it for their supper.
Here is the Vegetarian Paprika Potato Stew Recipe.

Ingredients
Potato, boiled until soft, 2 pcs, cut into bite size
Tomato, 2 pcs, cut into bite size
Carrot, 1 pc, cut into bite size
Onions, 1 pc, cut into four
Paprika, 1 teaspoon
Dried Thyme, 1 teaspoon
Pepper, to taste
Dark soya sauce, a few drops for colouring the dish
Tomato sauce, 3 table spoons
Basil leaves 1 pc
Salt to taste
Olive oil, 2 table spoon

Heat up pot and put in the olive oil. Sauté the onion in the hot olive oil until fragrant. Add in the potato and carrot. Add water just enough to cover the potato and the rest of the ingredients. Thicken the stew with a little corn flour and water mixture.
The Paprika Potato stew is best eaten with garlic bread or toast.

Sunday, June 20, 2010

Simple Vegetarian Steam Soft Tofu with Spring Onions and Shallots Recipe

When I have limited time to cook, I would just steam the tofu with some soya sauce and sesame oil. Sometime a plain dish taste very good compared to complicated ones. Actually, this dish would taste better if you use Japanese soft tofu. Since I did not have these in stock, I just used normal tofu.
This dish takes around 20 minutes to prepare and everyone in my family loves this plain tofu dish.

Ingredients
Tofu, 1 block, cut into four
Shallots, 3 pcs, cut into slices and deep fried until golden brown
Spring onions, 2 stalks, cut into small length
Sesame oil, ½ teaspoon
Light Soya sauce, 2 table spoon
Vegetarian oyster sauce (optional), 1 table spoon

Pour the sesame oil, light soya sauce and vegetarian oyster sauce on the tofu. Steam the tofu at high heat for 15 minutes. Garnish with spring onions and shallots before serving.

Saturday, June 19, 2010

Vegetarian Sesame Seed Tofu with French Beans and Basil Recipe


I love the aroma of freshly toasted sesame seed. It has been some time since I last use sesame seed in my dishes. The sesame seed add some bursting aromatic sensation to this tofu dish. For some greens, I put in some French Beans. The basil leaves and aromatic sesame seed gave this dish a fabulous flavour.

Ingredients
Tofu, 1 block, cut into 1 inch cube sizes, deep fried until golden brown
Garlic, 3 cloves, chopped finely
Vegetarian Oyster sauce, 1 table spoon
Soya sauce, 1 teaspoon
Salt to taste
Basil Leaves, 10 pcs
Sesame seeds, 1 table spoon, toasted till golden brown
French Beans, 5 pcs, cut into 1 inch length
Corn flour and water mixture to thicken the gravy

Heat up wok; add a little olive oil and sauté garlic until golden brown. Add a little water, vegetarian oyster sauce, soya sauce and salt to taste. Fry for a short while. Add French beans and basil leaves. Thicken the gravy with corn flour and water mixture. Sprinkle the toasted sesame seed on top of the dish and serve with steam rice.

Friday, June 18, 2010

Vegetarian Wet Twisted Tau Kee (Bean Curd Strips) and Cauliflower in Tomato Sauce Recipe


I still have some leftover tau kee in my freezer and I guess it would go along well with the cauliflower that I have. My kids love dishes that are cooked using tomato sauce. They would flood their rice with the savoury tomato sauce gravy. The best thing about these wet twisted Tau Kee is that they are very versatile ingredients and suitable for any type of vegetarian dishes.

Ingredients
Twisted Wet Tau Kee, 10 pcs
Cauliflower, 1 cup
Onion, 1 pc, cut into slices
Tomato sauce, 8 table spoons
Chilly Sauce, 1 teaspoon
Basil Leaves, 1 pc
Salt to taste
Sugar to taste

Heat up wok, add a little olive oil and sauté the onions until they turn soft. Put in the twisted tau kee and cauliflower. Stir fry for a short while. Add a little water, tomato sauce, chilly sauce, basil leaves, salt and sugar to taste. Serve hot with steamed rice or corn bread.

Wednesday, June 9, 2010

Vegetarian Baked Brinjal (Egg plant) with Tomato Recipe



Brinjals or egg plant belongs to the nightshade family of plants like tomato, which contain traces of solanine. Therefore those with Rheumatoid Arthritis should not take these types of vegetables because they could make the joint pain worse.
However, eggplant is really nice and easy to cook. For those without joints problem, I guess it should be ok to eat egg plants!

Ingredients
Brinjal (egg plant), 2 pcs
Tomato, 2 pcs
Salt to taste
Soya sauce, a dash
Paprika, 1 teaspoon
Olive oil, 3 tablespoons
Pepper to taste
Butter, 1 tablespoon
Garlic, 3 cloves, chopped finely

Cut brinjals into four. Cut off the top part of the tomato and a little of the bottom part so that it can stand upright. Put both brinjals and tomatoes on baking tray. Pour olive oil over them. Season the tomatoes and brinjals with salt, paprika and pepper. Add butter and olive oil. Sprinkle the chopped garlic over the brinjals and tomatoes. Bake the brinjals and tomatoes in preheated oven at 200 Dec C for 20 minutes.

Thursday, June 3, 2010

Vegetarian Spicy Mock Chicken Wings – Twisted Wet Tau Kee (Bean Curd Strips) Recipe

Twisted tau kee has the same taste and texture as wet tau kan (bean curd blocks). The shape and texture is suitable for making fried mock chicken wings, vegetarian of course!
You can buy these twisted tau kee from any vegetarian food supplier. I got mine from the Kepong Baru Wet Market in Kuala Lumpur.
This recipe turned out quite nice and my kids love it very much.

Ingredients
Wet Twisted Tau kee, 20 pcs
Curry powder, 1 tablespoon
Salt to taste
Dark Soya Sauce
Vinegar, 1 teaspoon
Corn Flour, 1 teaspoon
Tomato sauce, 2 tablespoons

Marinade the twisted tau kee with all the rest of the ingredients. Let the marinade soak into the tau kee for around 20 minutes. Heat up wok and add in vegetable oil for deep frying. Fry the twisted tau kee for 5 minutes or until they turned golden brown. Serve while still hot and crispy!

Simple Vegetarian Dalcha Curry Recipe

It has been quite some time since I last cook Dalcha Curry. Dalcha curry goes along well with all types of roti (bread). This is a mildly spiced curry; therefore kids would normally take it. To speed up preparation time, I soaked the dhall beans for around 4 hours before cooking it. If you want to soak the beans overnight, then you better leave them in the fridge to prevent the beans from turning bad.
Some dhall curry recipe uses coconut milk but I opted not to use it here.

Ingredients
Dhall Beans, ½ cup, soak in water
Turmeric, 1 tablespoon, add to curry paste
Curry powder, 2 tablespoons, make into paste
Cumin, ½ teaspoon, add to curry paste
Fennel, ½ teaspoon, add to curry paste
Garlic, 3 cloves, chopped finely
Onions, 3 pcs, cut into slices
Cinnamon stick, 2 pcs
Star Anise, 3 pcs
Cloves, 5 pcs
Carrot, 1 pc, cut into bite size
Eggplant, 1 pc, cut into bite size
Tomato, 2 pcs, cut into bite size
Long beans, 3 pcs, cut into 1” length
Potato, 1 pc, cut into bite size
Tamarinds, 1 tablespoon, soak in water
Salt to taste
Dried chillies, 3 pcs (optional)

Heat up pot and put in some vegetable oil. Sauté onions and garlic until golden brown. Add in cinnamon stick, star anise and cloves. Stir fry for a short while. Put in the curry, fennel, turmeric and cumin paste. Pour some water into the pot; add the egg plant and dhall beans. Bring to a boil and turn the heat to low. Let it simmer for around 1 hour. Add carrot, tomato, long beans and potato. Bring to a boil and let it simmer for another 10 minutes. Pour in the tamarind juice and add salt to taste. Serve with roti chanai, rice, puri, chapati or plain bread.

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