Vegetarian Tau Kan with Toasted Peanut Recipe – Nasi Lemak Sambal (Chilly)

I have posted many dishes using Tau kan which is a wet type of bean curd sheet that many vegetarian ingredients vendor have in stock. It is normally kept frozen because the quality would deteriorate rapidly if kept at room temperature and mould would form in not time at all. Tau kan by itself is actually tasteless but it soak up gravies and flavours quite well.
In this recipe I used tau kan as a vegetarian replacement for anchovies which is a vital ingredients in making sambal for nasi lemak (coconut milk rice).
Nasi lemak is one a popular Malaysian food which is normally eaten during breakfast. But then, there a also many outlets serving this wonderful dish at any time of the day!

Ingredients
Taukan, 3 blocks, cut into strips
Onions, 1 pc, slice thinly
Chilly paste, 2 table spoons
Lime Juice, from 3 limes
Salt to taste
Sugar to taste
Peanut, toasted (or you can buy from the local kacang putih man), ½ cup

Deep fry tau kan until crispy and put aside to drain away any excess oil. Heat up frying pan and add in around 3 table spoons of vegetable oil. Sautéed onions and chilly paste until you can smell nice aroma coming out from these ingredients. Add in lime juice, salt and sugar to taste. Add in peanuts and taukan. Sever with nasi lemak (coconut milk rice)

Authentic Nyonya Onde-Onde Recipe

Everyone in my family, being a Penang Baba and Nyonya descendents loves to eat onde onde.
Onde –onde is one of the local Malaysian foods that the Baba and Nyonya descendents adopted. These gluey and chewy balls coated with grated coconut make a very nice dessert. There is another shortcut method of making onde onde, which all the flour are mixed together but the kuih will be springy!

Ingredients
Skin
Glutinous Rice Flour, 350 gms
Corn Flour or Tapioca Flour, 100 gms
Sugar, 30gms
Salt, ½ teaspoon
Pandan (screwpine) Juice Concentrate, ½ cup
Oil, 1 teaspoon
Water, enough for the dough, to be added slowly

Coating
Coconut, grated, 1 coconut, add a litte salt

Fillings
Gula Melaka (or palm sugar), 150gms
Brown Sugar, 50 gms
Mix both fillings together.

Mix tapioca flour, oil, sugar and salt in 250ml of water. Bring to a boil to make a gluey mixture. Stir this often so that clumps will not form. Pour this over the glutinous rice flour and stir the mixture quickly. Add pandan juice. Make sure the dough is well mix. If it is to sticky to work on; add some more glutinous rice flour. Make the dough into ball around 3cm in diameter and then put in the fillings. Roll the ball until it is round and smooth. Put the onde onde ball in boiling water for around 1 minute. When the ball floats up, remove it and coat with the grated coconut. The onde onde is ready.

Chinese Vegetarian Mock Pork Trotter Recipe

Chinese Vegetarian Mock Pork Trotters

During my childhood days, I always look forward to eat vegetarian pork trotters whenever I follow my late grandma in observing 9 days of strict vegetarian diet during the Nine Emperor God Festival. I can still remember vividly the taste of the ready made vegan pork trotters that my grandma used to buy in Butterworth. It consist of bean curd sheets, like the one that they use for lobak (five spice meat rolls), with spice added and rolled tightly. I used taukan (wet bean curd blocks) as the internal part of the vegan pork trotters.
Here is the recipe

Ingredients
Taukan, 1 packet
Bean curd sheet, 1’x’x1’
Five spice powder, 1 teaspoon
Dark soya sauce, ½ teaspoon
Light soya sauce, 1 table spoon
Salt to taste
Pepper to taste
Cotton string to tie the vegan pork trotter


Taukan in spices


Vegan pork trotters all wrapped up and ready
for deep frying

Marinade the taukan with five spice powder, dark soya sauce, light soya sauce, salt and pepper. Use the bean curd sheet to wrap the taukan and shape it like an actual pork trotter. Then tie it up with the string and let it to rest in the fridge. Deep fry the vegan taukan in hot oil. Remove string and cut into slices. Serve with steamed rice or fried bihun (vermicelli).

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.

Ingredients
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.