Monday, October 1, 2012

Vegetarian Sweet and Sour Fu Chuk.

It is good to back again to cooking vegetarian food. This time, I made this real easy Sweet and Sour Fu Chuk (fdeep ried bean curd). These fu chuk are sold in packets and they are available in many wet markets around Kuala Lumpur. You can add these pre fried fu chuk to soupy noodles and they are really tasty.
Here is my Vegetarian Sweet and Sour Fu Chuk recipe.

Fu Chuk, 10 pcs
Tomato Sauce, 5 tablespoons
Sugar, 1/2 teaspoon
Soya sauce, 1 teaspoon
Salt to taste
Tomato, 1 pc, cut into 5 pcs
Cucumber, 1, cut into bite sizes
Onions (optional), 1 pc, cut into 4
Garlic (optional), 3 cloves, chopped finely

Heat up wok and put in a little vegetable oil. Saute garlic until fragrant and add in the onions. Stir fry for a short while and add in a little water. Pour in the tomato sauce, soya sauce, salt to taste and sugar. Put in the cucumber and fu chuk. Fry for a short while and add in the tomato. Serve while still hot. Kids love this dish!

Friday, June 8, 2012

Vegetariann Fresh Shitake Mushroom with Butter and Soya Sauce Recipe

My neighbour gave me the recipe for this dish. Actually, it is a very simple dish to prepare and taste real good too. I bought some fresh shitake mushroom from the local hypermarket and cooked them immediately upon reaching home. The creamy savoury sauce goes along well with the mushroom.
Here is my Shitake Mushroom with Butter and Soya Sauce Recipe.

Shitake Mushroom, 1 bowl, cut into halves
Butter, 1 tablespoon
Light soya sauce, 1 tablespoon
Salt to taste
Garlic, 3 cloves, chopped finely

Heat up wok and pour in a little vegetable oil. Saute garlic till fragrant, add in the butter and light soya sauce. Throw in the shitake mushroom. If the dish is not salty enough, you can add in a little salt. Serve while still hot.

Wednesday, January 4, 2012

Vegetarian Steamed Japanese Soft Tofu with Thai Basil Leaves Recipe

I always keep a few packs of Japanese soft tofu in my fridge because I can use to cook up a simple dish in a jiffy. In this Vegetarian Steamed Tofu with Thai Basil recipe, I used cylindrically packed Japanese soft tofu that I bought off the shelf from the local hypermarket. This type of tofu is very easy to prepare and you will a a dish cooked up for your family in a short time!

Here is my Vegetarian Steamed Japanese Soft Tofu with Thai Basil Leaves Recipe....

Japanese Soft Tofu, 1 pack
Thai Basil Leaves, 20 leaves
Shallots, 3 pcs
Light Soya sauce, 3 tablespoons
Dark Soya Sauce, 1/2 teaspoon
Salt to taste
Sugar to taste

Arrange Japanese Soft Tofu on a steaming plate and steam at high heat for 20 minutes. While the tofu is in the steamer, you can prepare the sauce separately. Heat up wok and put in 2 tablespoons of vegetable oil (corn, sunflower, palm, rapeseed or canola oil). Add in the shallots and fry until golden brown. Add light soya sauce, dark soya sauce and a little water. Add salt and sugar to taste. Throw in the Thai Basil Leaves. Stir fry for a short while. Pour the sauce over the steamed tofu and serve while still hot!
Happy Cooking!

Friday, September 2, 2011

Vegetarian Stir Fried Taugeh (bean sprouts) with Kuchai (Chinese Chives) Recipe

This is a very simple dish to prepare but well loved by some who like crunchy vegetable like Taugeh (Bean Sprouts. Chinese chives have a high fibre composition, therefore it is very good for our bowel movement. Taugeh and Kuchai (Chinese Chives) make a perfect combination.
Taugeh (beansprouts) cooked easily, so a short frying time in the hot pan will help it to keep its' crunchiness.

Here is the simple Vegetarian Stir Fried Taugeh with Kuchai recipe

Taugeh, 1 bowl
Chinese chives, 1 bunch, cut into 1 " length
Garlic, 3 cloves, chopped finely
Vegetable oil, 1 teaspoon
Salt to taste

Heat up wok and put in the vegetable oil. Saute garlic until fragrant. Add both Chinese chives and bean sprouts. Fry for a short while. Add salt to taste. Put in a little water if the dish is too dry. Serve with steamed rice while still hot.

Wednesday, July 20, 2011

Vegetarian Spicy Tapioca Shoots Recipe - Simple and Nice

Young tapioca leaves can be boiled and eaten with sambal. Another way of cooking it, is fried with chilly. However, the tapioca leaves must be boiled in hot water first to remove the sap. The taste of this vegetarian spicy tapioca shoots is really unique! yum yum!

Young Tapioca leaves, one bunch, remove stalks
Fresh Chilly, 3 pcs, blend coarsely
Tomato, 1 pc, blend with chilly
Garlic, 2 cloves, chopped finely
Shallots, 3 pcs, chopped finely
Salt to taste

Boil tapioca leaves until they turned soft and the sap are removed. Remove tapioca leaves and drain away excess water. Heat up wok and add in a little oil. Saute garlic and shallots until fragrant. Add in the pre boiled tapioca leaves. Stir fry for a short while. Add a little water and salt to taste. Taste good with steamed rice!

Friday, July 15, 2011

Vegetarian Tomyam French Bean Recipe

This recipe is almost like a paprik style dish. It has a nice aroma of kaffir lime leaves, spicy and sour with a little tinge of sweetness in it. Unlike tomyam which has soup, I fry this french beans with just a little gravy.
Check out this vegetarian tomyam French beans recipe.

French beans, 10 pcs, cut into 1" length
Chili powder, 1 tablespoon
Kaffir Lime (daun limau purut) leaves, 5 pcs, cut into thin strips
Light soya sauce, 1 tablespoon
Tamarind juice, from 1 table spoon of tamarind pulp
Serai (lemon grass), 2 pcs, smashed
Onions, 1 pc, cut into small pieces
Salt to taste
Sugar to taste

Put around 1 tablespoon of vegetable oil into the wok. Put in the onions, chilli powder and serai. Sauteed until fragrant. Add in the French beans. Fry until it is almost cooked (change into darker green in colour than the original). Add kaffir lime leaves, tamarind juice, light soya sauce, salt and sugar to taste. Serve with steamed rice while still hot.

Monday, May 30, 2011

Chinese Vegetarian Bak Chang (粽子, Chung, Glutinous rice wrapped in Bamboo Leaves)

My neighbour gave me the above Vegetarian Bak Chang (粽子, Chung, Glutinous rice wrapped in Bamboo Leaves) that Buddhist Tzu Zhi  Association sells for charity. This is the first time I ate vegetarian bak chang. Actually it tastes quite good, minus to oil from pork lard. LOL!

These are the ingredients that are used to make vegetarian bak chang.
Organic unpolished glutinous rice
Vegetarian mock pork meat
Chinese dried mushroom
Five spice powder
Dark soya sauce
Salt and sugar

All these are wrapped in bamboo leaves and boiled for more than an hour until the glutinous rice softhen. Best eaten when still warm.

Chinese Vegan Char Siew Recipe (Mock Roasted Sweet Pork)

You can cook many types of dishes with taukan (wet beancurd strips). Char siew is a dish that every kids love and adults too. LOL!
There are many versions of vegetarian Char Siew. Here is my simplified Chinese Vegan Char Siew Recipe.

Taukan, 1 block
Five Spice powder, 1/2 teaspoon
Light soya sauce, 2 tablespoons
Sugar, 3 tablespoons
Vegetable oil for deep frying

Marinade the taukan with all the ingredients. Heat up wok and put in the vegetable oil. Slowly put in the taukan pieces one by one. Taukan cooked easily, so you just have to fry it until they turned golden brown in colour. Take out the taukan and drain away excess oil. Cut the taukan into strips.
Use the leftover marinade as the sauce. Cook it in the frying pan and bring to a boil. Pour a little of the sauce into the fried taukan before serving.

Friday, May 27, 2011

Vegetarian Dragon Fruit Jelly (Agar Agar) Recipe

Dragon fruits have lots of Vitamin C and loaded with antioxidant. I would normally remove the seeds by filtering the bright red juice to make agar-agar (jelly) but this time around, I decided to make it with the seeds altogether. This wonderful dragon fruit jelly taste really delicious when chilled especially nowadays when the weather is very hot.

Agar - Agar powder or strips, 1.5 oz
Water, 1400ml or more if you want the jelly to be soft
Dragon fruit, 1 fruit, blended
Sugar to taste

Pour water in pot and bring to a boil. Add in the agar-agar strips. Keep on stiring the mixture until the strips melt. Add sugar and stir until it dissolves. Put in the blended Dragron Fruit.  Pour the mixture in agar-agar mould. Let it cool down. Chill before serving.

Wednesday, May 25, 2011

Braised Bell Pepper with Carrot and Cabbage

I love the freshly cooked aroma of bell pepper (capsicum). I decided to be a little adventurous and cooked it with other vegetables. This is a very simple vegetarian dish and I am sure everyone in the family would love it. The kids can pour the gravy in their rice so that you don't have to cook soup! LOL!

Bell Pepper, 1 pc, cut into bite size
Cabbage, 4 leaves, cut small
Carrot, 1 pc, cut into slices
Corn flour with water mixture
Garlic, 3 pcs, chopped finely
Onion, 1 pc, cut into four
Light soya sauce, 2 tablespoons
Salt to taste
Vegetable oil, 1 tablespoon

Heat up wok and put in the vegetable oil. Add garlic and onions. Stir fry for a short while. Add in the cabbage, carrot and bell pepper. Stir fry for a short while under high heat. Lower the temperature a little and add in some water. Bring to a boil and pour in the corn flour and water mixture to thicken the gravy. Add light soya sauce and salt to taste.

Note : You might notice that there are prawns in the photo which I added for my kids. You can omit the prawn for vegetarian version. I have used this similar photo in my none vegetarian blog, Peteformation.

Tuesday, May 24, 2011

Namyee (Fermented Bean Curd) with Romaine Lettuce (Yau Mak)

My late grandma loves to eat nam yee (fermented bean curd, tau joo) and this is one of the must have for during the Nine Emperor God Festival. The pungent Nam Yee is salty with a slight creamy taste. During this festival, devotees would eat only vegetarian meal for nine days. As a young kid, I would accompany my grandma in observing 9 days of strict vegetarian diet.
Here is my recipe for vegetarian stir fried Romaine lettuce with Nam Yee.

Romaine Lettuce, 4 bunches, cleaned
Nam Yee, 1 pc
Garlic, 3 pcs, chopped finely (Note:  Some Nine Emperor Gods devotees don't eat garlic)
Vegetable oil, 1 tablespoon

Heat up wok and put in the vegetable oil. Add in the garlic and stir fry for a short while. Add in the nam yee and break it up using the spatula. Add in the romaine lettuce and fry for a short while only. Pour in a little water. Serve hot with steamed rice.

Note : You don't have to add water because, nam yee is very salty.

Thursday, May 19, 2011

Fried Vegetarian Tau Kan (wet beancurd sheets) with Onions

I love to use taukan (wet bean curd sheets) in my vegetarian dishes. Taukan is easy to handle and you can cook it in many ways.
I tried frying it with onions and the result turned out quite good! My kids love this vegetarian onion taukan dish, especially my little daughter!
Here is my recipe for Fried Vegetarian Tau Kan.

Taukan, 8 pcs, cut into strips
Light Soya sauce, 2 tablespoons
Sugar, 1 teaspoon
Onion, 1 large, chopped finely
Chilly powder, 1/2 teaspoon
Vegetable oil, 1 tablspoon
Salt to taste

Heat up wok and put in the vegetable oil. Saute onion and chilly powder until fragrant. Add sugar and light soya sauce. Put in the taukan and fry until it is cooked. Add salt to taste. Serve with steamed rice while still hot.

Thursday, March 31, 2011

Vegetarian Potato Bread Recipe

Nothing beats the smell of freshly baked bread hot out from the oven. I have been trying out many types of recipes using normal wheat flour. Of course for best result, it is advisable to use high protein flour with a little wheat flour added for elasticity type of texture.
Here is my potato bread recipe

Flour, 4 cups
Vegetable shorthening, 3 tablespoons
Salt, 1/2 teaspoon
Sugar, 3 tablespoons
Dry yeast, 1 teaspoon, add into warm water and flour to wake them up!
Potato, 1 pc, boiled and mashed

Slowly add the yeast water to the flour until you have the right bread dough mix.Add in the vegetable shorthening, salt, sugar and potato. Add yeast water and knead the dough for around 20 minutes. Put the dough in a bread pan and cover the dough with a towel. Let the dough rise for around 2 hours. Bake in preheated oven at 200 Deg C for 20 minutes. Serve while still warm.

Wednesday, December 15, 2010

Vegetarian Vegeroni Pasta with Tomato Sauce and Paprika Recipe

My kids love vegeroni pasta. It is a good way to get them to eat some greens. Actually, they love any type of pasta, as long as I cook it with a tomato based sauce. This vegeroni pasta is very colourful as well!
Vegeroni Pasta, 2 cups
Olive Oil, 1 tablespoon
Sweet corn, 1/2 cup
Carrot, 1 pc, cut into cubes
Garlic (optional), 3 pcs, chopped finely
Tomato paste, 1 can
Paprika powder, 1 teaspoon
Oregano (dried), 1/2 teaspoon
Salt to taste
Boil vegeroni pasta in hot water until it turned soft. Drain away water and put aside. Pour some olive oil in frying pan and put in the garlic. Add tomato paste, sweet corn, carrot, paprika powder, oregano and salt to taste. Stir until the ingredients are cooked. Pour the vegetarian pasta sauce over the boiled pasta. Serve while still hot.