♥ Roti Prata ♥


Sunday, November 26, 2006

What you need:

500 g flour
300 ml water
1 egg
1 teaspoon salt
2 tablespoons condensed milk
1 tablespoon shortening/margerine

Method :

Prepare the ingredients & dissolve salt in water.

On the mixer and pour in the salt water bit by bit till soft and smooth dough is formed.

Make into 11 small balls.

Coat with margarine and keep for at least 2 hours. The longer the better. I kept it overnight in the fridge.

Pour some oil and margarine in a bowl.

Grease the work surface with a bit of oil and flatten one small dough. Spread a bit of oil on the flatten dough. Hold the dough and start 'throwing'

Pull the sides of the dough to get a thinner sheet. Sprinkle with a bit of oil.
Roll the sides to the center like a swissroll to form a long dough.

Hold upwards and swirl it. Leave it for half an hour.& Flatten it.

And keep it in a container, each piece must be layered with a small piece of plastic. Or otherwise, fry on a hot pan with a bit of oil.

Whipped up @ blogger @ 8:53 AM

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♥ Savoury Curried Muffins ♥



Filling:

1 cup mock meat (cut into 1 cm cubes)
2 pototoes ~ cleaned and diced
5 shallots ~ chopped
2 tablespoons meat curry powder ~ mix with 2 tablespoons water to form paste
2 tablespoons oil
spring onion
salt

Method :

1. Heat oil and saute onion till soft and fragrant.
2. Add in the curry paste and stir well.
3. Add in potatoes, mock chicken and salt.
4. Add a bit of water and leave to cook or till the potatoes are soft.
5. Let it cook till little water remains.
6. Remove from heat and leave to cool.


For the cake:

3 eggs
50 g castor sugar
1 tablespoon evaporated milk (I used fresh milk)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ovallete
130 g flour

Method :

1. Sift flour and baking powder into a mixing bowl.
2. Add in the other ingredients and beat using a balloon whisk till fluffy.
3. Get the steamer ready.
4. Scoop the mixture into the muffin cup layered with paper cups, half full.
5. Place the filling on top
6. Steam for about 20 minutes.

Whipped up @ blogger @ 8:30 AM

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♥ Kuih Makmur ♥





What you need:


For the dough :

500 g flour
80 g castor sugar
Ghee ~ enough to make soft dough

For the filling :

150 g groundnuts
35g castor sugar

Icing sugar ~ for coating



Method :

1. Combine all the ingredients for the dough to form a soft dough.

2. Place the groundnuts on a tray and bake in the oven for about 20 minutes or till the skin can be easily peeled off.

3. Remove the skin and grind the nuts. Mix well with sugar. Leave aside.

4. Take a bit of dough (I weighed mine, 15 g each just to get all the cookies to be of the same size), roll into a ball and then flatten it.

5. Place the filling and cover. Shape it oval, like the shape of a date.

6. 'Clip' on top of the dough just to give it a prettier look!

7. Arrange on a tray and bake in a pre-heated oven at 160 C for 20 - 25 minutes or till done.

8. Leave to cool before dusting with icing sugar.

9. Keep in an air tight container.

Whipped up @ blogger @ 8:17 AM

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♥ Fresh Semolina and Egg Pasta ♥


Thursday, November 09, 2006



What you need:
2 cups all-purpose flour
2 cups semolina flour
1 tsp italian mixed herbs
1 tsp salt
6 large eggs
2 tablespoons olive oil

Method:

Thoroughly sift together all-purpose flour, semolina flour, add italian mixed herbs and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.

Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.

Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.

Whipped up @ blogger @ 8:20 AM

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The Vegetarian Kitchen

A singaporean vegetarian who loves to recreate traditionally non-vegetarian signature dishes or hawker food into vegetarian-friendly dishes for my meat-eating pals to taste.

~Basics~

Basic Curry Paste (Red)
Basic Sweet Dough
Curried Potatoes Filling
Fresh Semolina & Egg Linguine
Konnyaku Prawns
Konnyaku Squids
Mixed Veg Filling
Vegan Ikan Billis
Vegetarian Eel
Vegetarian Golden Prawns
Vegetarian Kimchi
Vegetarian Mock Fish
Vegetarian Salted Fish

Entrees / Main Course

Braised Tofu
Fried Nian Gao
Kung Bo Veg.Chicken
Mince Firm Tofu
Savoury Steamed Egg
Stir-Fried Cabbage
Stir-fried Celery Curry
Tomato Scrambled Eggs
Veg.Sambal French Beans
Veg.Mutton Curry

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Deep-Fried Lotus Soup
Herbal Veg.Mutton Soup
Veggie Fusilli Stew

Asian Delights

HK Pork Chop Baked Rice
Kimchi Mandoo(Dumpling)
Korean Spicy Rice Cakes
Korean Seasoned Spinach (Sigumchi Namul)
Korean Pepper Paste Potato Side Dish
Burmese Bamboo Shoot Salad
Sing Chow Vermicelli (HK style)
Uncheeze Al-Funghi Pasta
Vegetarian Mee Rebus
Vegetarian Katsu Don
Vegetarian Mutton Curry & Roti Jala

Desserts

HK style Cha-Cha
HK Traditional Put Chai Pudding

Pastry & Biscuits

Ah Ma's Pineapple Tarts
Vegan Cashew Cookie
Kuih Makmur
Peachy Tartlets
Pineapple Tart Balls
Spiral Curry Puff

Bread & Cakes

Wholemeal Focaccia Bread
Savoury Curried Muffins
Mixed Veg & Bacon Bun
Pita Bread Sandwich (From Scratch)
Roti Prata
Yule X'mas Log Cake

Skippy's Favs

Pls note that the recipe/recipes in this section are for canine consumption.

Brocolli 'N Cheese Muffins

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