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

Ingredients

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.

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!

Ingredients

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.

Vegetarian Bell Pepper, Pineapple and Apple Salad

Although this homecooked dish is for our family meal at home, it is nice to decorate it once in a while. The flowers are made from pineapples and the stem from parsley. For some crunchiness, I added in an apple. In order to give this vegetarian salad an extra kick, I used a bell pepper that have been baked in an oven. You can use a blow torch to do this as well. The burned skin of bell pepper is very easy to be removed.

Main Ingredients

Bell Pepper, 1 pc, baked or barbecued

Apple, 1 pc, cut into cubes

Pineapple, cut vertically for the flower and cubes for the salad part

Parsley, for garnishing

Salad Dressing

Tomato Sauce, 5 table spoons

Cream or cheese, 1/2 cup

Pepper, to taste

Salt, to taste

Extra virgin olive oil

Cut all the ingredients for the salad and arrange in a plate as shown. Mix all the salad dressing ingredients well. Pour the dressing onto the salad and serve.

Vegetarian Cream Cheese Mushroom Soup Recipe

I used canned button mushroom for this soup. It is raining outside now and the rain always makes me craving for a bowl of hot soup.
Then, I remembered that I still have some cream cheese and a can of button mushroom in stock. Both would make a good combination for a homemade mushroom soup. The result would taste better if you add in some cream. But since I do not have cream in stock, I just cook it with whatever I have.

Ingredients
Button Mushroom, 5 pcs, cut into small slices
Cream cheese, 150 gms
Onions, 1 pc, blended
Tomato Sauce, 1 tablespoon
Salt to taste
Pepper, to taste
Water, 3 rice bowls
Oregano, to taste

Put water into a pot and bring to a boil. Add in button mushroom, onions, tomato sauce, salt, pepper and oregano. Let it boil for 15 minutes. Add cream cheese and keep on stirring the mixture until they are well mix. Serve while still hot! Bon appétit!
I ate it with finger biscuits!

Vegetarian Begedil (Deep Fried Potato Patty) Recipe

Deep fried potatoes would normally taste very good. You can’t go wrong with it. This begedil (Deep Fried Potato Patty) is a typical Malaysian food and one of the favourite dishes that you can find at most homes.
There are many versions of begedil and each family would prefer to cook it in their own types of ingredients. I prefer the method below which is simple but the end result is nice! Kids would love this begedil very much.

Ingredients
Pototo, 2 pcs
Shallots, 3 pcs, cut into slices and deep fried
Salt to taste
Flour, 4 table spoons
Vegetable oil for deep frying

Cut potato into slices and deep fry it until golden brown. Put the potato in a blender and blend it until fine. Add salt, shallots and flour. Pour in a little water to make it into a paste. Roll them into small bite size balls and deep fry in hot vegetable oil until they turned golden brown. Serve while still hot. You can eat it with steamed rice or just as it is.

Vegetarian Stir Fried Baby Asparagus

I know the asparagus in the photo look rather thin. These are very young shoots and they are very crunchy. Asparagus is sweet and there are many ways to cook it. One of the easiest ways is to fry them with garlic.

Ingredients
Asparagus, 1 bunch, cut in to bite length
Garlic, 3 pcs, chop finely
Salt to taste
Olive oil or vegetable oil

Heat up pan and saute garlic until fragrant. Put in the asparagus. Stir fry until it is cooked and pour in a little water. Add salt to taste. Serve while still hot.

Vegetarian Fried Brinjals (Eggplant) with Long Beans

Brinjals belongs to the nightshade family and is in the same group as tomatoes. This wonderful vegetable is very easy to cook and taste good too. In order to make it tastier, you can pre fried it so that it turns soft and caramelised. Then you can cook it with whatever ingredients that you think would be suitable and goes along well with it!

Ingredients
Brinjals, 2pc, cut into bite sizes
Long Beans, 4 pcs, cut into 1.5 inch length
Garlic, 3 pcs, chopped finely
Light Soya sauce, 1 table spoon
Salt to taste
Olive oil

Heat up non stick pan to brown the brinjals and long beans. Turn to medium low heat so that the brinjals would cook slowly until they turned soft. Put the brinjals and long beans aside. Pour a little olive oil on the pan and sauté the garlic till it turn golden brown. Add in soya sauce and a little water. Pour in the brinjals and long beans. Add salt to taste. Serve with steamed rice.

Vegetarian Mutt Cho (Preserved Chinese Dates), Lotus Fruit and Figs Dessert Recipe

This dessert recipe uses Figs (a sweet fruit, Wuhua guo, Ficus Carica) which moisten the lungs and clear excess heat from the body. Meanwhile, Lotus seeds (Lianzi, Nelumbo nucifera) nourish the kidney and spleen. In order to make the dessert more flavourful, I added in some mutt cho (preserved Chinese Dates).

Ingredients
Lotus Seeds (Lianzi), 10 pcs
Chinese Preserved dates (mutt cho) 10 pcs
Figs, 10 pcs
Water, 8 bowls
Rock sugar, to taste

Put all the ingredients in a pot with the water in it as well. Boil for around 1 hour. Add rock sugar to taste. Serve this wonderful dessert hot or chilled.

Vegetarian Crispy Fried Tempeh with Flour Recipe

There are many ways of cooking this wonderful Indonesian healthy food made from soya beans. Tempeh can be cut into thin slices and fried in batter just like ubi goreng (fried sweet potato). The crispy tempeh can be eaten plain or with spicy chilly sauce. Alternatively it can also be part of your regular dishes to be eaten with rice.

Ingredients
Tempeh, 1 pc cut into thin slices
Rice Flour, ½ cup
Corn flour, 1 table spoon
Salt to taste
Sugar, a little
Water, to mix with flour

Add water to flour slowly and make into a batter. Add corn flour, salt and sugar. Heat up wok and put in vegetable oil for deep frying. Coat the tempeh with the batter and deep fried until golden brown. Eat while still hot and crispy.

Vegetarian Kiam Chye (Salted Vegetable, Ham choy) Soup Recipe

Some people find vegetarian soup rather plain. In order to dish out a savoury and flavourful vegetarian soup, I used various ingredients to prep up the taste. I tried cooking salted vegetable soup (ham choi) by using groundnuts and turnips for natural sweetness. The taste turned out quite good!

Ingredients
Salted vegetable, 3 leaves, cut into bite sizes
Carrot, 1 pc, cut into cubes
Turnip (sengkuang), 1 small, removes skins and cut into four
Groundnut, ½ cup
Tomato, 1 pc, cut into four
Assam Keping (dried sour fruit) 3 pcs or more if you want it to be very sour
Ginger, 3 slices
Sugar to taste
Salt to taste
Soya sauce, 1 tablespoon
Olive oil or vegetable oil, 1 teaspoon
Water, 4 bowls

Put water in pot and bring to a boil. Add carrot, turnip, assam keping, ginger and groundnut. Boil until the peanut turned soft. Add in the rest of the ingredients and boil for a short while. Serve soup with steamed rice.

Vegetarian Fried Chinese Chives Flowers (Ku Chai Hua) with Ginger Recipe

It has been a long time since I last cooked this dish. I like to cook Chinese chives flowers with a little starchy gravy just like the way I fry kailan or broccoli.
Here is my stir fry Chinese Chives Flowers recipe.

Ingredients
Chinese Chives Flower, 1 bunch, cut into 1” length
Ginger, 5 slices
Carrot, 1 pc, cut into bite sizes
Light soya sauce
Garlic, 3 pcs, chopped finely
Chinese cooking wine (shao shing chiew, optional), 1 teaspoon
Vegetarian oyster sauce, 1 tablespoon
Corn flour and water mixture
Salt to taste

Heat up wok and put in 2 teaspoons of vegetable oil. Put in the garlic and sauté it until fragrant. Throw in the ginger and carrot. Add Chinese chives flowers and light soya sauce. Stir fry for a short while and add in the Chinese cooking wine. Add vegetarian oyster sauce and salt to taste. Pour a little corn flour and water mixture to make to thicken the gravy. Serve with steamed rice.

Young Tapioca Shoots with Sambal

This is another popular dish in the outskirt districts of Java Island. Young tapioca leaves are soft and it is nice if eaten with vegetarian sambal. However there are some sap in these young leaves that needs to be removed before eaten. In order to do that they are best boiled in water with a little soda bicarbonate added. Boiling the leaves this way also helps to soften the fibres in the leaves. Tapioca leaves have high contents of nutrients, protein and crude fibre.

Ingredients
Tapioca leaves, 1 bunch, remove stems
Water, 1 pot
Soda Bicarbonate, 1/3 teaspoon

Put water in a pot and bring to a boil. Add tapioca (ubi kayu) leaves and soda bicarbonate. Boil until the leaves turned dark green. Drain away excess water and serve with sambal (chilly).

Jawa Vegetarian Chap Chai Recipe

This recipe is popular among the community in Jawa Island, Indonesia. Fried flour is the base ingredient in this recipe. The aromatic fried shallots gave the dish a very nice flavour. For some crunchiness, vegetables like cabbage, spring onions and carrots. The Chap Chai is a quite a unique dish. Check out his recipe!

Ingredients
Flour, ½ cup
Water
Salt to taste
Cabbage, 2 leaves, cut into bite sizes
Carrot, 10 to 15 slices
Shallots, 4 pcs, slice thinly
Spring onions, 2 stalks, cut into 1” length
Vegetable oil

Mix flour, water and salt to form a batter. Heat up frying pan and put in some oil. Spread the batter on the pan thinly and fry until it is cooked. Cut the fried flour into bite sizes and put aside.
Add a little vegetable oil in the pan and sauté shallots until they turned golden brown. Add in the cabbage, shallots and spring onions. Stir fry for a short while. Put in the fried flour. Add a little water and salt to taste. Serve with steamed rice.

Vegetarian Stir Fried Crab Mushroom with Bok Choy Recipe

This is the first time I combined bok choy with crab mushroom. I was a little worried whether these two ingredients match or not but the results turned out quite good. For extra body and flavours I added starch with Chinese cooking wine to it. The tasty crab mushrooms blend well with the crunchy bok choy.

Ingredients
Crab Mushroom, 1 bowl
Bok Choy, 1 bunch,
Ginger, five slices
Garlic, 4 pcs, chopped finely
Chinese Cooking wine (Hua Tiau Shao Shing Chiew), 1 tablespoon
Light soya sauce, 1 tablespoon
Salt to taste
Sesame oil, ½ teaspoon
Corn flour and water mixture as gravy thickener
Vegetable oil, 1 teaspoon

Heat wok and put in vegetable oil. Sauté garlic and ginger until fragrant. Put in the white crab mushroom and bok choy. Stir fry for a short while. Add light soya sauce, Chinese cooking wine, sesame oil and salt to taste. Pour in a little water. Add corn flour and water mixture. Serve with steamed rice while still hot.