Simple Recipe - Vegetarian Tomato Sauce Tau Kan (Wet Bean curd Blocks)

Fresh Tau Kan blocks.

Tomato Tau Kan Dish

Tau kan (Wet Bean curd Blocks) is a very versatile bean curd base product and there are many ways of cooking it. My kids love Tomato Tau Kan and we eat them with steamed rice. If you cannot find Tau Kan in your area, you can use dry bean curd sheet. Soak them in water and fold it into blocks and cut into 2”x2” blocks.

Ingredients
Tau Kan, around 8 blocks, Steamed for 20 minutes
Shallots, 5 pcs, cut into thin slices
Tomato Sauce, 6 table spoons
Plum Sauce, 1 table spoon (optional)
Hickory Smoke BBQ sauce, 1 table spoon
Salt to taste
Sugar, 1 teaspoon

Sautéed shallots until fragrant. Add tomato sauce, plum sauce, BBQ sauce, salt and sugar. Pour this sauce over the steamed Tau Kan and serve.

1) http://veganformation.blogspot.com/2009/06/vegetarian-sambal-goreng-fried-chilli.html

2) http://veganformation.blogspot.com/2008/09/simple-recipe-vegan-sambal-petai-tau.html

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Pomelo Raisins Salad

Check out the above recipe at http://peteformation.blogspot.com/2008/10/pomelo-raisins-salad.html

Simple Recipe – Vegetarian Japanese Soft Tofu with Soya Sauce

I love soft tofu cooked this way. It goes down well with steamed rice

Ingredients
Soft Tofu, 1 block, 1”x 5”x 3”
Light Soya Sauce, 3 table spoons
Sesame Oil, 1 teaspoon
Garlic, 3pcs, chopped and sautéed until golden brown
Spring Onions, 1 stalk, for garnishing

Put the soft tofu into a plate and add soya sauce and sesame oil. Steam for 15 minutes under high heat. Garnish with garlic and spring onion and serve.

Simple Recipe - Veg Kut Teh (VKT) , Vegetarian Herbal Soup (Halal)

Factory pre packed BKT herbs & spices
or you can also use.........

This one is from a Chinese Medicine shop
You can use either one but the freshly packed
herbs from Chinese
Medicine shop has stronger herbal taste.


Delicious and healthy Veg Kut Teh

Veg Kut Teh is the vegetarian version of Bak Kut Teh. You can either use factory pre packed Bak Kut Teh herbs (A1 Brand in picture above) or get the local Chinese Medicine Shop to pack the herbs for you. Bak Kut Teh is a favourite herbal soup in Malaysia.

Ingredients
1) Pre packed Bak Kut Teh spices, 1 packet (A1 brand comes with 2 sachets, Use 1 satchet for 5 bowls of water)
2) Bean Curd Strips, 5 pcs, soaked in water to soften
3) Fried Fluffy Bean Curd (Toufu Pok), 10 pcs
4) Oysters Mushroom, 10 pcs
5) Carrots, 1 large, cut into cubes
6) Young Corns, 10 pcs, cut half
7) Garlic, 1 bulb (cook with skin intact)
8) Vegetarian Oyster sauce, 2 table spoons
9) Light Soya Sauce, 7 table spoons
10) Thick Soya Sauce, ½ teaspoon
11) Vegetable oil, 2 table spoon
12) 5 bowls of water
13) Salt to taste
14) *Lycium berries (Kei chi), around 1 table spoon (optional, added for extra flavour)
15) *Tong Kwai, 2 pcs (optional, for extra flavour)
*Note, I add this two herbs if I am using Factory pre packed BKT spices.

Note: You can add in mock vegetarian meat and vegetables in to the Veg Kut Teh.

Put 5 bowls of water into a pot and bring to a boil. Add in the pre packed spices, Kei chi (optional), Tong Kwai(optional) carrot and garlic. Boil for around 20 minutes. Then add in light soya sauce, thick soya sauce, vegetable oil and vegetarian oyster sauce. Put in the bean curd strips, corns and toufu pok. Add salt to taste.

VKT is best eaten with steamed rice and Chinese crullers (You Char Kwai). For extra kick, use bird eye chili in soya sauce as dipping sauce for the VKT.

Simple Recipe – Vegan Sambal Petai Tau Kan (Chili Petai Wet Bean Curd Blocks) - Halal

Wet bean curd blocks- Tau Kan


Petai- Still in pods


The petai beans


Yummy vegan sambal petai Tau Kan

You can buy Tau Kan (wet bean curd blocks) from vegetarian specialty stores. If you cannot find Tau Kan, you can actually use dry bean curd strips (soak in water) for this recipe. I let my imagination ran wild a bit and came out with this recipe which the non-vegan version normally uses prawn. I use Tau Kan because of its springy texture which is a bid similar to prawns. Your can also replace the pungent petai (Scientific name : Parkia speciosa; aka twisted cluster bean or stink bean), with cucumber if you don’t like petai.

Ingredients
Tau kan(Wet bean curd blocks) – 4 pcs, cut into strips
Tamarind – 1 table spoon, add water, and use only the juice.
Sugar – 1 teaspoon
Salt to taste
Turmeric (kunyit) powder – ½ teaspoon
Petai (optional, you can also use cucumber)
Chili paste – 1 table spoon
Vegetable oil – 3 table spoons

Blend
Shallots 5 pcs
Lemongrass (serai) 2 stalks

Heat up oil in wok and put in the blended ingredients, turmeric and chili paste. Sautéed until fragrant. Add tamarind juice, sugar and salt to taste. Stir the mixture for a short while. Then add in the Tau Kan. Cook for 1 minute and then add in the petai and serve.

Related Post on Tau Kan Recipe :
1) http://veganformation.blogspot.com/2009/06/vegetarian-sambal-goreng-fried-chilli.html
2) http://veganformation.blogspot.com/2008/11/simple-recipe-vegetarian-tomato-sauce.html

Simple Recipe – Vegan Soya Sauce Potato - Halal

Simple and delicious

I think you must have heard before that potatoes with eyes (sprouts) are poisonous as it contains Solanine (very toxic even in small quantities). Anyway, you just have to remove these sprouts. Better throw away the potato if it has turned bad, green underneath the skin and has too many sprouts. Although some research has shown that you have to eat at least a whole bag of potatoes to actually be poisoned but it is better to practice some caution. Better be safe than sorry!
There are many ways to cook potatoes. One of my favorite is soya sauce potato.

Ingredients
2 potatoes, skinned and cut into slices
3 shallots, skinned and cut into slices
2 table spoons of light soya sauce
½ teaspoon of dark soya sauce
Salt to taste

Deep fry the potatoes in hot oil until it turn brown. Take out the potatoes and put aside.
Leave around 2 table spoon of oil in the wok. Put in the shallots and sautéed until crispy. Add in the potatoes, light soya sauce, dark soya sauce and salt to taste.

Simple Recipe – Vegan Kentucky Fried Bean Curd Sheet- Halal

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!

Ingredients:

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

Sauce
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.

Simple Recipe – Vegan Fiery Hot Basil Soup - Halal

Basil leaves, kaffir lime leaves and serai from
my garden.

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.

Ingredients
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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Simple Recipe – Vegetarian Curry - Halal

Fried Beancurd (Tau Pok)

Vegetarian Curry

Ingredients

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.

Simple Recipe – Vegetarian Tofu with Mushroom - Halal

Oyster Mushroom, already cut into strips


Vegetarian Oyster Mushroom with Tofu

Ingredients
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.

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.