Rei's Veggie-Land

Vegetarian Udon Noodle in Miso Soup

2008-06-02T01:34:00.005+08:00

This is so simple to prepare at home. When you're hungry and alone at home and yet you don't want to cook unhealthy instant noodles, you can try to whip up a simple meal of udon noodle soup with those seasonal veg lying in yr fridge.

What you need:

1 pkt Udon Noodles
1 tbsp White Miso
1 tbsp Soy sauce
1 tsp veg stock granules
few strands of wakame
few golden needle mushrooms
few Chinese Mushrooms, soaked & drained
few slices of carrots
few slices of mock bacon
Water for soup

Method:

Bring the water, wakame,chinese mushrooms, soy sause and stock granules to a boil. Add noodles and golden needle mushrooms. When it boils again, off the fire and stir in the miso. Serve in a bowl and garnish with the mock bacon.

Vegetarian Minced "Meat" Noodles

2008-06-02T01:31:00.001+08:00

What you need:
Method:

Wakame Salad

2008-06-02T01:24:00.002+08:00

What you need:
Method:

Spicy Korean Tofu Appetizer

2008-05-30T03:53:00.001+08:00

What you need :

1 pkt silken tofu
oil for frying
2 tablespoon soy sauce
1 green onion,
1 tsp minced garlic
1 tbsp Korean chilli paste
1 tsp wo hup vegetarian XO sauce (optional)
1 teaspoon sugar
1 tablespoon light corn syrup
1 teaspoon sesame oil

Method :

Cut tofu into 2 cm slices and pan fry till both sides are golden, drain the oil and set aside.
Pour away excess oil from the frying pan. Fry garlic till fragrant, add all the other ingredients and bring to simmer. Simmer until desired consistency is achieved. Serve with rice.

Korean Red Pepper Paste Potato Appetizer (Gamja Jorim)

2008-05-29T22:05:00.003+08:00

What you need:

2 local potatoes, peeled and 1cm cubed
1/2 Onion, Sliced (Can replace with celery or omit if you don't take)
2 tbsp Water
1 tbsp Sesame Oil
1 tbsp Korean red pepper paste
1 tsp Korean red chile powder
2 cloves of garlic, crushed (can be omited)
1 tsp Soy Sauce
1 tsp Sugar
1 tsp Sesame Seeds

Method:

Stir fry the potatoes and onions in oil
Add the gochujang, gochugaru, garlic, soy sauce, sugar, corn syrup, and a little water.
Cover and turn down the heat.
Cook until the potatoes are tender.
Serve with sesame seeds as garnish. Can be served hot or chilled.

Korean Seasoned Spinach (Sigumchi Namul)

2008-05-29T21:46:00.003+08:00

This seasoned spinach apetizer is a light Korean side dish that can also be used in other Korean main dishes .I like mine with bibimbap (rice with mixed vegetables).

What you need(serves 5-6 as a side):

400- 500g spinach
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp toasted sesame seeds
2 tsp Braggs Aminos ( replace with Maggi Seasoning or just Soy Sauce if N.A)
2 tsp Sugar
1 tsp Salt
2 cloves finely chopped garlic (optional)

Method:

Blanch the spinach in boiling water for 30 seconds.
Remove spinach quickly and rinse in cold water.
Gently squeeze the spinach to remove excess water.
Combine the rest of the ingredients and mix into spinach.

Whole Grain Waffles

2007-05-24T00:28:00.001+08:00

What you need:

2 eggs, beaten
1 3/4 cups skim milk
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 cup flax seed meal
1/4 cup wheat germ
1/4 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt

Method:

In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Cinnamon Belgian Waffles

2007-05-24T00:28:00.000+08:00

What you need:

2 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup butter, melted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon white sugar
1/4 teaspoon salt
2 egg whites
1 pinch ground cinnamon

Method:
Preheat your waffle iron.

In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture.

In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

Vegetarian Salted Fish

2007-05-21T04:33:00.000+08:00

Ingredients:

2 pieces of beancurd sheet (8 x 8 inches)
2 pieces seaweed (4 x3.5 inches)
500g "dou bao"
1 tsp shredded ginger
A little Batter

Seasoning:

10 pieces femented beancurd (南乳)
1 tsp sesame oil
1 tsp salt
1/4 tsp pepper powder

Method:

To make the filling, tear the Dou Bao into 2 portions. Add in seasoning, mix well.

Spread the beancurd sheet, brush with a little batter and cover with a piece of seaweed. Place half of the "dou bao" mixture on it , roll up and insert both ends. Steam over high heat for 20-25 minutes. Remove and leave to cool.

Konnyaku Prawns

2007-05-21T04:05:00.000+08:00

Ingredients:

50g Carrot (pounded finely)
15g Konnyaku powder
3/4 tsp alkaline water
1 tsp salt
120 ml boiling water
180 ml water

Method:

Combine alkaline water and boiling water. Pour in water, carrot paste & Konnyaku powder. Mix well.

Pour the mixture into a square pan. Leave aside for about 2 hours till set.

Remove the set konnyaku cake. Cut into long strips, then divide into small sections and form into prawn shapes.

Put the prawns in boiling water and cook over low heat for 30 mins. Dish up and cook again in boiling water with a little rice vinegar and salt. Cook for a further 10 mins. Remove and soak in cold water.

Konnyaku Squids

2007-05-21T03:57:00.000+08:00

Ingredients:

360 ml Carrot Juice
30g Konnyaku powder
1 1/2 tsp alkaline water
240 ml boiling water
1 piece cellophane paper

Method:

Combine alkaline water and boiling water, pour into carrot juice. Mix lightly until well combined.Add Konnyaku powder. stirring frequently till thickened.

Pour the mixture into a rectangular breadpan lined with cellaphane paper. Steam over medium heat for 1 hour.

Soak the steamed konnyakuinto water until cool. Remove, cut into slices and florets. Roll up & prick with bamboon stick and leave to set.

Blanch the squids in boiling water with a little rice vinegar and salt. Remove and drain.

Vegetarian Eel

2007-05-21T03:48:00.000+08:00

Ingredients:
1 piece of beancurd sheet
6 pieces (7 x 4 inches) seaweed
10 pieces of "dou bao"
6 chinese mushrooms
1 piece of soft bean curd
1 tbsp cornstarch

Seasoning:
1 tsp sesame oil
1tbsp fresh ginger juice
1/2 tsp salt
1/4 tsp pepper

Method:

Cut the beancurd sheet into 10 x 6 inches each. Soak the chinese mushrooms in water until soft, remove and shred. Chop the Dou Bao and mash the beancurd until well combined. Set aside.

MIx the chopped Dou Bao ,shredded mushrooms, beancurd paste, seasoning and cornstarch together till well combined.

Spread the beancurd sheet, brush with a little batter and cover with a piece of seaweed. Place enough "dou bao" mixture on it , roll up as a spring roll. Steam over medium heat for 10 minutes.

Vegetarian Golden Prawns

2007-05-21T03:41:00.000+08:00

2 pieces Beanskin
Some egg noodles
A little Batter

Filling:
2 pieces Twa Kwa
5 Chinese Mushrooms
300g Sweet Turnip
1 Carrot
1 Stalk celery

Method:
1.To make filling, cut all ingredients into 3 inches long strips.Combine with seasoning. Keep aside.

2.Cut the beancurd sheet into 4 inches squares.Place one of each kind of filling on top of it. Brush with a little batter. Wrap into the shape of a prawn and tie with noodles.

Myanmar Cabbage & Bamboo Shoot Salad

2007-01-31T07:45:00.000+08:00

What you need:

3 cups shreded cabbage
1 cup shreded canned bamboo shoots( squeeze dry)
2 medium red onions, sliced
2 small green chilies
1 - 2 tsp myanmar chilli powder, according to yr threshold for spiciness
2 tbsp sesame oil
2 tbsp roasted gram flour
4 to 5 tbsp tamarind juice, thick
2 tbsp roasted peanuts
2 tbsp fried onions
1 tsp fried sliced garlic
1 tablespoon (or to taste) Soy sauce
Salt, as needed

Method :

Cut green chilies finely, discarding seeds if you wish.

Mix roasted myanmar chilli powder in salad bowl with sesame oil till smooth.

Add cabbage, shreded bamboo, sliced onions, green chilies, gram powder, peanuts, 1/2 of fried onion and soy sauce into the salad bowl with chilli powder in oil and mix well.

Taste and add salt as needed. Mix well. Serve dressed with remaining fried onion and fried garlic.

Tips: Roasted Gram Flour, Myanmar Roasted Chilli Flakes, fried garlic and onion can all be bought at the myanmar stores in Peninsular Plaza

Vegan Ikan Billis

2007-01-31T06:26:00.000+08:00

What you need:

1 pc Dried Bean Skin
1 pc Seaweed Sheet
50g Flour
50g corn starch
White sesame seeds
Oil for deep frying

Method:

Mix flour with water to be thick batter. Spread a thin layer of paste on to bean skin. sprinkle sesame and lay seaweed on top. Wrap and cut into slices. Dip into corn starch to make drier. Deep fry till golden.

Uncheeze Al Funghi Pasta

2007-01-13T16:43:00.000+08:00

What you need:

Blend into smooth paste:
250gms silken tofu
100 ml Veggie Brooth
3 level tbsp nutritional yeast flakes
2 Tsp tahini
1½ Tsp light miso
1 tsp Maggi Seasoning
1 tsp salt
1 tsp prepared yellow mustard

2 cups Fusilli, cooked and drained
1 tbsp Extra Virgin Olive Oil
6 Shitake Mushrooms, Washed and sliced thinly
Vegetarian Ham, sliced thinly
1/2 tsp Italian herbs
1/2 onion, chopped
2 cloves garlic, chopped
Crushed Pepper Flakes
Tabasco Sauce

Heat Extra Virgin Olive Oil in a saucepan. Stir-fry garlic and onion till soft. Add herbs and mushroom and stir-fry till soft. Pour in blended tofu. Turn heat to low. Remove from heat when it boils.

Pour cheesy sauce over the fusilli pasta and garnish with mock ham.Add Crushed Pepper Flakes & Tabasco Sauce according to tastes.

Wholemeal Focaccia Bread

2007-01-07T07:43:00.000+08:00

What you need:

125 g/1 cup Plain Flour, mixed with 1/2 tsp garlic powder(optional) & 1 tsp Italian Herb Blend
125 g/1 cup Wholemeal Flour
160 ml Warm Water (110 degrees F/45 degrees C)
7 g Active Dry Yeast
60 ml/4 tbsp Olive Oil
1/2 tsp Honey
1/2 tsp/3g Salt

Method:

In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.

Add 1 cup plain flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9x13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.

Pita Bread Sandwich (From Scratch)

2007-01-07T05:58:00.000+08:00

What you need:

250 grams Bread Flour
50 grams Plain Flour
6 grams Salt
12 grams Sugar
12 grams Oil
5 grams Yeast
180 grams Lukewarm water

Sandwich Filling:

Iceberg Lettuce, cut into shreds
Tomato, sliced
Vegetarian Ham, sliced and marinated with a few drops of Maggi Seasoning
Vegetarian Colby Jack Cheese(the type with the white/orange marble look), sliced
Japanese Cucumber, sliced
Toasted Sesame Seeds
Tabasco Sauce
Maggi Seasoning

Method:

1. Mix all the dry ingredients together. Mix in the liquids. Let ferment for 1 hour.

2.Divide the dough to 100G each approximately, rub into a round circle and leave to ferment for approximately 20 minutes again.

3.Flatten with palm and use a rolling pin to form the shape.

4. Leave to ferment for another 6 minutes, bake in oven at 230 degrees for approximately 5 minutes.

5. Cut the pita into half and stuff the filling ingredients inside the pita half, more of whichever ingredients you like. Drizzle Tabasco into the pita according to yr tastes. Top with toasted sesame.

Tips: I recommend to use more veggies than 'meat'. You can find colby jack cheese with no animal rennet in Cold Storage VivoCity. If unable to find, use Vegetarian Mozerella.

Spiral Curry Puff

2006-12-28T03:29:00.000+08:00

What you need:

Curry Potato Filling

Outer layer pastry:

400 g Flour
50 g Margarine
1/3 tsp Salt
1/2 Egg
170 ml Water

Inner layer pastry:

120 g Flour
60 g Shortening

Method:

Outer layer:

1. Boil margarine, water and salt. Pour into the flour. Add in egg. Knead well. Let dough rest for a while. Divide into 8 portions.

Inner layer:

2. Mix flour and lard/shortening together. Knead well and divide into 8 portions.

Wrapping:

3. Wrap inner layer with outer layer. Flatten it and then roll it up like a swiss roll. Repeat twice and then divide into 2 portions.

4. With cut side on the table, roll dough into a circle and fill with a spoonful of curry filling. Wet the outer rim of circle and fold into half, seal the edges.

5. Puffs can be left to freeze and packed in ziploc bag when frozen until needed.

6. To fry frozen curry puffs, start them in cold oil. Remove several ladles of hot oil as the puffs are slightly brown, turn heat on to the highest and fry puffs until brown. This way will ensure that the puffs will not be soggy.

7. To fry the second batch, add in the slightly cool oil and put in the frozen puffs, frying the same way as no.6.

8. Put fried puffs in 250f oven to keep warm.

Curried Potato Muffins

2006-12-28T03:28:00.001+08:00

What you need :

Curry Potato Filling
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.

Curried Potatoes (Filling)

2006-12-28T03:28:00.000+08:00

What you need:

150 g Vegetarian Mock Chicken Fillet, cut into 1cm cubes
150 g Onions, peeled & cubed
500 g Potatoes, peeled & cubed
50 g Shallots, peeled & sliced
2 1/2 tbsp Curry Powder
1 1/2 tbsp Chilli Paste
3/4 cup Thick Coconut Milk
1/2 tsp Salt
2 tsp Sugar
2 tbsp Oil

Method:

Heat oil and stir-fry the shallots, add in ground chilli paste. Fry until fragrant then add curry powder.

Add in the potatoes, vegetarian mutton and onions. When the potato is soft, add in coconut milk.

Simmer until filling thickens, season with salt and sugar.

Peachy Tartlets

2006-12-26T21:40:00.000+08:00

What you need:

Pastry Shells (1 Dozen)

110g butter (room temperature)
90g fine sugar
½ egg
250g plain flour

Method:

Cream the butter with sugar until white and creamy.

Add egg and continue to beat.

Fold in flour until it becomes a dough.

Line the small tart tins with dough. Poke holes using a fork on the tart shell

Bake at 175°C for 10 mins or till golden brown.

Slide tart out and let it cool down.

Creme Custard:

400 ml milk
1 tsp vanilla essence
4 egg yolks
100g castor sugar
20 plain flour
20g corn flour

Method

Heat the milk and vanilla essence gently until just boiling. Remove from heat and let cool.

Beat the egg yolks and sugar until pale and thick (see Fig. 1 below), then stir in the flour and cornflour.

Gradually stir the milk into the egg mixture.

Pour the custard into the saucepan and heat gently, beating with a hand-whisk continuously until mixture thickens and boils.

Boil for 1 min, whisk continuously, remove from heat and cool.

Scoop the cooled custard into each tart shell, decorate top with canned peach. Glaze with instant jelly on top.

Tips: If instant jelly starts to set, microwave on high for 1/2 a min each time.

Mock Pork Chop Baked Rice (HK style)

2006-12-25T00:52:00.000+08:00

One of my all-time favourites....Absolutely love this... If you are at the local Hong Kong Tea House like me drinking stocking milk tea and lamenting　"Y is it all meat dishes? Isn't there anything in the menu that I can eat!?!?" Then this recipe is definitely for you.

What you need:

4 Mock Chops made of Soy Protein
1 Onion (Segmented)
1 Tomato (Cut into eight segments)
2 bowls of Plain Rice
3 Egg (Beaten with ¼ tsp salt)
Mozerella Cheese (optional)
4 tbsp Oil

Sauce Ingredients:
4 tbsp Tomato Sauce
2 tsp Maggi Seasoning
1 tsp Vegetarian Worchestershire Sauce
1 tbsp Sugar
2 tbsp Water
¼ tsp Salt
several drops Tabasco Sauce

Method:

1. Heat 2 tbsp of oil in a frying pan. Add egg and fry till 70% cooked, add rice and fry till egg is cooked. Scoop into baking dish.

2. With 2 tbsp of oil, pan-fry the mock chops on both sides till slightly crisp on the surface. Remove, cut into half and place on top of the fried rice.

3.Use the remaining oil in the pan to stir fry the onions and tomato with the Sauce Ingredients. Pour over the Mock Meats when it starts to sizzle.

4. Sprinkle the mozerella over it and bake at 190 Degrees celsius for 10 - 15 mins.

Veggie Fusilli Stew

2006-12-24T03:54:00.000+08:00

Yule Christmas Log Cake

2006-12-24T03:04:00.000+08:00

Recipe will be up later as this is quite a complicated one... Really busy with mum iil and all that going thru and fro the hospital to sing hymns & pray with her. But Yeah... Praise the Lord that her op was so successful. ^^ My wish for X'mas this yr is that mum will have speedy recovery post-op.

Mince Firm Tofu

2006-12-22T02:47:00.001+08:00

What you need:

1 pkt Fortune Black Pepper Firm Tofu (coarsely mash with fork to resemble mince meat)
1 tbsp Water
1 tbsp Black Bean Sauce
1 tbsp Dark Soya Sauce
1 tsp Sugar
1 tbsp Oil
Garlic & Onion , sliced

Method:

Heat oil and fry garlic and onion till fragrant. Add the remaining ingredients and stir-fry till done.

Tomato Scrambled Eggs

2006-12-21T15:00:00.000+08:00

Eversince andy came to Singapore at a tender age of 12 years old, he had been missing this hongkong homestyle dish - Tomato Scrambled Eggs. Hongkongers often cook this dish at home so it is a very common dish in hongkong. (You could say that he grew up eating this!) However, it is not so readily available in Singapore as Singaporean hawkers and restaurants don't usually serve eggs scrambled but rather as an omelette form. You should try it too!! It's simple, nutritious and cheap. The mixture of tastes and textures makes it absolutely DELISH!! Very nice indeed..

What you need:

2 Tomatoes (Segmented)
4 eggs (beaten)
2 stalk spring onions (cut into segments)

Seasoning:
3 tbsp Tomato Sauce
1 tsp Salt
2 tbsp Sugar

Method:

1. Add 2 tbsp oil to the wok. Stir fry the tomatoes till soft.

2. Add all the seasonings , then pour in the egg.

3 Stir fry till cooked, garnish with spring onions.™

HK style Cha-Cha

2006-12-21T03:27:00.000+08:00

What you need:

Red Beans
Green Beans
Black Eye Beans
Kidney Beans
Sago
Yam (bite-sized cubes)
Sweet Potato (bite-sized cubes)
Rock Sugar
Coconut Milk

Method:

Soak the beans overnight. Drain the water from the beans and add to a pot. Cover the beans with water and boil.

Boil for 1 1/2 hours. Add yam and boil for another 1 - 1/2 hours, stirring occasionally.

Add Sago, rock sugar and coconut milk, cook for a further 5 minutes, stirring continuously.

Cover and cook for further 15 minutes over low flame. Serve hot or cold.

Sing Chow Vermicelli (HK style)

2006-12-20T14:41:00.000+08:00

This is andy's favourite food and he has been trying to find the same old hongkong styled Sing Chow Mi Fen he grew up eating( He is a Hongkonger). So whenever he sees Sing Chow Mi Fen on the menu of any vegetarian stall or restaurant, he will definitely order it, only to be sorely disappointed that it is not his childhood Sing Chow Mi Fen. Seriously, I have not been to hongkong or had had the chance of tasting any authentic Sing Chow Mi Fen in SG. Through his relentless requests and description of the taste and looks of an authentic Sing Chow Mi Fen, I decided to give it a try. The results? He said it was at least 90% identical.

What you need:

20 Vegetarian Shrimps
100g Veg. Char Siew (sliced)
1 Green Chilli (seeded, sliced)
1 Small Onion (sliced)
1 stalk spring onion (sliced)
2 Eggs
100g Bean Sprouts (Washed, Cleaned)
400g Dried Rice Noodle(Soaked)

Seasonings:
1/2 tsp Sugar
1 tsp Salt
10 grams Curry Powder

Method:
1.Cook the rice noodle in boiling water, drain and set aside.

2.Add 1 tbsp oil to fry the onion till translucent, add the veg. shrimp, the green pepper, Char Siew, Bean Sprouts and eggs.

3.Add the seasoning, adds curry powder and sugar. Fry till even .

4.Add the rice noodle and stir fry till uniformly coloured.

5. Serve in a shallow plate, sprinkle spring onions as garnishings.

Braised Tofu

2006-12-13T14:45:00.000+08:00

What you need:

1 block tofu (cut into slices)
5 fresh shitake shrooms (de-stem,cut into cubes)
1/2 carrot (peeled,cut into cubes)
1 stalk spring onions (cut into cubes)
3 dried red chillies
2 cloves garlic (sliced)
1 tsp minced ginger

1 tbsp veg. oyster sauce
1 tsp sugar
1 tsp soya sauce
1/2 tsp dark soya sauce

Veg. oil for frying

Method:

Rub 1/2 tsp of salt on the tofu and pan fry with some oil. Set aside and drain.

Heat the wok with about 1 tbsp of oil. Add dried red chillies, garlic, minced ginger and fry till fragrant.

Add shrooms, carrot and seasonings and fry for 1-2 mins before adding the tofu and spring onions. Stir 2-3 times to mix then serve on a plate.

Stir-Fried Cabbage

2006-12-13T14:39:00.000+08:00

Kimchi Mandoo (Dumplings)

2006-12-12T10:02:00.000+08:00

Deep-Fried Lotus Root Soup

2006-12-10T06:16:00.000+08:00

What you need:

500g lotus root(peeled and finely grated)
2 tsp corn starch
Vegetable oil, for deep frying

800 ml Konbu Stock
2 tbsp soy sauce
1/4 tsp salt
2 tbsp sake
4-5 stalks mitsuba or baby spinach for garnish

Method:

Place the grated lotus in a colander to drain.

In a bowl, mix the lotus root with cornstarch, then form into 12 bite- sized balls

Deep-fry the lotus balls untill they turn golden brown

Place the konbu stock, soy sauce, salt, sake in a saucepan and bring to a boil

Divide the lotus balls between individual soup bowls, cover with konbu stock, and granish with mitsuba sprigs

adapted from shojin ryori, Fresh vegetable dishes from the temples of japan.

Konbu Stock

2006-12-10T06:03:00.000+08:00

What you need:

400 ml Water
1 piece dried konbu, 4 inches (10 cm) square

Method:

The white powder on the surface of the dried konbu adds to the flavour, so do not wash the konbu before use, simply lightly wipe with a damp cloth

Place the water and the konbu in a sauce pan , and leave to soak for 2-3 hours.

Place the saucepan over medium heat. Just before the water boils, remove the konbu. Use the konbu flavoured water as stock

adapted from shojin ryori, Fresh vegetable dishes from the temples of japan.

Ddeok bok-ee (Korean Spicy Fried Rice Cakes)

2006-12-09T10:19:00.000+08:00

I am a fanatic korean drama fan and I always see the characters talking about La4 Chao3 Nian2 Gao1 in the show. I was so intrigued and kept thinking well, what's all the hype about this korean street dish? A friend told me that it is one of the most popular snacks among korean teens, especially for girls . All my questions were answered when i sank my teeth in these Rice Cakes. It was DELISH!! A must try!! And it so easy to cook, you wouldn't believe it! It's hot, hot, and hot!!! & packed with vitamin C, thus , korean girls believe this make their skin beautiful. Might be too spicy for those who are not familiar with Korean food. But it's really good.

I was lucky to have watched a native korean chef prepare this dish on Quan2 Neng2 Mei3 Shi2 Show. =D I went to the korean specialty store @ bugis to buy the neccessary ingredients and so, here's the vegetarian version..

What you need:

225g ddeok (tube shape rice cake)
2 vegetarian fish cakes, cut into bite size
1/2 onion, roughly chopped
1/4 cabbage, roughly chopped
1/4 carrot - sliced,
1 stalk green onion - chopped
2 tbsp gochoojang (Korean chili paste)
1 tbsp gochoogaroo (Korean chili powder)
1 teaspoon minced garlic,
2 tsp sugar
1 tsp soy sauce
dash of pepper
1 tsp sesame oil
sesame seeds

Method:

Cut Ddeok into 1/2 cm slices and place in a saucepan, add water to just barely cover, cook until soft.

Add go choo jang, go choo ga roo, sugar, soy sauce, pepper.Bring to a boil, reduce to simmer until the sauce gets a little thick.

Add vegetables, cook for 2-3 minutes. Put vegetarian fish cake in, simmer for another 1-2 minutes.

Finish with spring onion and sesame seeds.

Serve hot.

Tips:
Thin rice cakes cook faster and also absorb flavor faster.Ｉbought the pre-sliced frozen 1 kg packs.

Vegetarian Mee Rebus

2006-12-07T04:19:00.000+08:00

What you need:

1/2 cup Ground Peanuts
2 tbsp Red Curry Paste
2 tbsp Fermented Soya Bean Paste (minced type)
1 tbsp Sugar
Salt to taste
Corn Starch Solution
2 medium-sized Yellow Potatoes(peeled)
500g Yellow Noodles
100g Bean Sprouts

Garnishings:
4 hard boiled eggs (sliced)
2 Squares of Firm Bean Curd (cubed & deep fried till golden)
Vegetarian Fried Goose
Sliced Green Chillies

Method:

Boil the potatoes until soft. Retain soup but remove potatoes and coarsely mash.

Add Curry Paste, Fermented Soya Bean Paste, Mashed Potato, Ground Peanuts, Sugar & Salt to the soup that was retained earlier on. Bring to a boil.

Add more water if it isn't enough, this recipe serves 3-4 persons. Add corn starch solution to thicken the soup to the right consistency.

Blanch the noodles and bean spouts in boiling water for a few minutes. Serve in a deep plate with some soup and garnishings over it.

Red Curry Paste

2006-12-06T14:57:00.000+08:00

Basic red curry paste used in many of my curried recipes. You can make large amounts and store in the freezer like I do to save on preparation time.

What you need:

1/3 cup Earthen Pot Vegetarian Curry Powder mixed to a thick paste with water
1/2 cup of Oil

Rempah Ingredients:
1 stalk Curry leaves (remove stems)
2 cm piece of galangal (peeled)
5 cm piece of ginger (peeled)
2 tbsp Veg. fried Sambal dried shrimps (subs. with 5 dried chillis if unavailable)
8 candlenuts
2 5cm lemongrass bulb

Method:

1. Put all the rempah ingredients into the food proccessor and blend till fine. You may wish to use a mortar & pestle if that is unavailable.

2. Heat the oil in the wok. Add the ground rempah and stir-fry till fragant.

3. Add the curry paste and fry till dark red.

Stir-Fried Curry Mutton with Celery

2006-12-05T09:09:00.000+08:00

What you need:

4 Stalks of Celery (sliced thinly diagonally)
12 pieces of Veg. Mutton (sliced thickly)
1 portion Red Curry Paste
1 cup water

Seasonings:
1 tbsp Veg Oyster Sauce
1 tbsp Tomato Ketchup
1/2 tsp 5 spice powder
1/2 tsp sugar
Salt to taste (i used 1 tsp, adjust according to your liking)

Method:

1. Stir-fry Veg. Mutton in curry paste till fragant.

2. Add water, seasoning and celery. When mixture start to bubble simmer for 3 - 5 mins on low fire. Serve.

Kung Bo Chicken

2006-12-05T09:08:00.000+08:00

Basic Sweet Dough

2006-12-04T05:52:00.000+08:00

What you need:

260 ml Cold Water
1 Egg
50g Butter

Group A:
500g Sifted Bread Flour
100g Sugar
5g Instant Yeast
5g salt

Method:
1) Mix group A ingredients in a bowl . Add cold water and egg to mixture. Mix well by hand.

2) Work butter into dough. Transfer dough onto work surface, and knead till dough becomes elastic.

3) Place dough back into bowl and cover with plastic wrap. Let rise for 30 mins.

4) Cut into portions of 60 g.

Mixed Vegetable Filling

2006-12-04T05:44:00.000+08:00

What you need:(1 serving)

20g Veg chicken ham (diced) (sub. with 1 hard boiled egg if unavailable)
30g Frozen Mixed Veg
20g Shreded Cheese
1/3 tsp Salt
1/3 tsp Veg Stock
Pinch of Pepper
1 tsp CornStarch mixed with 1 tbsp water

Method:

1)Add everything in the frying pan and stir till cornstarch is cooked.

2)Set aside to be cooled for use with paus or buns.

Mixed Veg & Bacon Bun

2006-12-04T05:28:00.000+08:00

What You Need:

Sweet Dough (60g per bun)
Mixed Veg Filling
Slices of Veg Bacon
Mayonnaise & Tomato sauce for drizzling
1 egg for glazing
Almond Slices for decoration

Method:

1) Preheat oven to 200 DegreesC. Shape dough into ball, slightly flatten and fill with veg filling.

2) Wrap and roll int oval shape. Let rise to double. Brush with egg.

3) Spread Veg. Bacon on surface. Interlace with drizzles of mayo and tomato sauce. Sprinkle almond slices on top.

4) Bake at 200 DegreesC for 10 - 12 mins.

Homemade Bisquick Mix

2006-12-02T14:04:00.000+08:00

Ingredients:
4 cups Flour
5/8 cup Nonfat Dry Milk
1/8 cup Baking Powder
1/2 tablespoon Salt
1 cup Shortening

Directions:

Combine flour, milk, baking powder and salt. Cut in shortening. Store in tightly closed container in cool place.

Use anywhere Bisquick or other biscuit baking mix is called for

This recipe for Homemade Bisquick Mix serves/makes 5.625cups

Roti Prata

2006-11-26T08:53:00.000+08:00

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.

Savoury Curried Muffins

2006-11-26T08:30:00.000+08:00

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.

Kuih Makmur

2006-11-26T08:17:00.000+08:00

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.

Fresh Semolina and Egg Pasta

2006-11-09T08:20:00.000+08:00

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.

Hum Chee Peng

2006-09-11T07:21:00.000+08:00

What you need:

260g bread flour
30g wheat starch
1/3 tsp baking ammonia
1 tsp salt
1 tsp baking powder
180g water
Red Bean Filling
Sesame Seeds

Method:

Mix together flour and baking powder. Dissolve salt and baking ammonia in water and add to flour mixture.

Knead to form a wet sticky dough. Rest dough for 15 mins.

Wrap 50 cent amount of red bean filling inside a bit of dough. Flatten with rolling pin into a flat 2D circle shape, top with some sesame seeds and fry till golden.

Tips:
-Can use 290g all purpose flour instead.
-Adujust water if needed (to get dough that's wet and sticky)
-The longer you rest the dough after shaping, the puffier it get when fried.
-Try to incoporate a little bit of air when wrapping to avoid getting a flat hum chee peng

Vegetarian Mock Fish

2006-09-11T07:11:00.000+08:00

Ingredients:

2 pieces of beancurd sheet (8 x8 inches)
2 pieces (8 x 8 inches) seaweed
350g "dou bao"
A little Batter

Seasoning:

1 tsp sesame oil
2 tbsp fresh ginger juice
1 tbsp milk powder or Non Dairy Creamer
1/2 tsp salt
1/4 tsp black pepper powder

Method:

To make the filling, tear the Dou Bao into 2 portions. Add in seasoning, mix well.

Spread the beancurd sheet, brush with a little batter and cover with a piece of seaweed. Place half of the "dou bao" mixture on it , roll up and insert both ends. Steam over medium heat for 20-25 minutes. Remove and leave to cool.

Pineapple Balls

2006-01-30T05:34:00.000+08:00

What you need:

Pastry
250g butter (soften and cut into chunks)
170g cream (Nestle UHT cream in the can will do!)
75g caster sugar
450g plain flour
50g milk powder
3 egg yolks
1 additional egg yolk + 1 tsp caster sugar (for glazing)

Pineapple Filling:

Method:
Sift flour and milk powder together
Using a cake mixer, blend the cream, butter and sugar together till you get a creamy mixture. (15 mins on speed 2)
Add the 3 egg yolks and sifted flour and milk powder into the creamed butter mixture.
using the cake mixer's dough mixer, mix till it becomes a smooth dough that is slightly sticky in texture.
Allow the dough to stand for 10 mins.
Divide dough into small balls and the pineapple filling into balls roughly 1/2 the size of the dough.
Wrap filling ball with dough ball and shape as desired.
Glaze with the glazing mix.
Bake at 180 degrees (gas mark 5) for 15 mins in a oven.
Remove from oven and reglaze again before baking for another 5 mins till golden brown on top.

Roti Jala with Veg. Mutton Curry

2005-12-16T23:56:00.000+08:00

We had Roti Jala with Mutton Curry for brunch today. It's been a long time since I cooked curry.. Andy, needless to say, was delighted..

Roti Jala

What you need:

200 g flour ~ sifted
2 eggs
1/2 cup coconut milk or fresh milk
60 g margarine ~ melted
a pinch of salt
yellow coloring

Method :

1. Place flour, eggs, coconut milk/fresh milk in a blender. Switch it on till well blended.
2. Pour in the melted margarine, salt and coloring. Switch it on to blend the mixture.
3. Pour through a sieve and let the batter rest for at least 1/2 hour.
4. Heat a flat pan, preferably non-stick pan. Grease lightly with a piece of kitchen paper dipped in oil.
5. Pour the mixture into the mould and make a lace pattern on the pan.
6. Leave for a few minutes till done.
7. Continue until all the batter is used up.

Veg Mutton Curry

What you need:

250 gms Veg. Mutton
2 Large Yellow Potatoes (Waxy Varieties)
1/4 cup curry powder mixed to a paste with water
1/2 can of coconut flavoured Low-Fat evaporated milk
2-3 cups of water
8 cardamons
Oil for frying

Rempah Ingredients:
1 stalk Curry leaves (remove stems)
2 cm piece of galangal (peeled)
5 cm piece of ginger (peeled)
2 tbsp Veg. fried Sambal dried shrimps (subs. with 5 dried chillis if unavailable)
8 candlenuts
2 5cm lemongrass bulb

Seasonings:
1 tbsp Veg. oyster sauce
1 tbsp Tomato Sauce
Salt to Taste
1 tsp five spice powder

Method:
1. Peel and cut potatoes into bite sized pieces. Deep fry and drain.

2. Blend or grind Rempah Ingredients into a paste. Fry with cardamons till fragrant in 1/2 cup of oil. Add curry powder paste and continue frying for 5 more mins on low heat.

3. Add mutton,potatoes, milk and seasonings.. Bring to a boil, reduce heat and simmer for 1/2 hour

Skippy's Fav Brocolli 'N Cheese Muffins

2005-12-16T03:53:00.000+08:00

My dog-ter skippy absolutely adores these muffins

What you need:

Broccoli Muffins
1 3/4 cup Organic Wholemeal Flour
1 cup Rolled Oats
1/4 cup Honey or Blackstrap Molasses
2 ts Baking Powder
1/4 tsp Non-Iodised Sea Salt
1 cup Milk
1/3 cup Olive Oil
1 Egg, lightly beaten
1 cup Chopped Fresh Broccoli, blanched
1/2 cup Shredded Mozerella cheese

Mathod:

In a large bowl, combine wholemeal flour, oats, sugar, baking powder and sea salt. In a small bowl, mix milk, oil and egg.
Stir into dry ingredients until just moistened. Fold in broccoli and cheese. Spoon into greased or paper-lined muffin cups.
Bake at 200 degrees celsius for 18 to 20 minutes or until top springs back when lightly touched.

Ah Ma's Pineapple Tarts

2005-12-16T02:01:00.000+08:00

I made some Pineapple Tarts today using Grandma's age old recipe. Ahh, the same way my Ah Mah used to make it. Just like all those relatives who request Ah mah's Pineapple Tarts during CNY,I actually find that the crispy yet melt in the mouth Pineapple Tarts my grandma made taste so much better than any other renowned brand of pineaple tarts in the world. I pestered her to make them with me for the first and the last time last year just a few monthes before she passed away. Today, I made them alone all by myself... Memories of the kind, loving and ever so generous old lady flooded my mind... Yes..I do miss her... alot...

What you need:

(Pastry)
250 g Salted Butter (Melted to Room Temp.)
600 g Top or Chiffon Flour
7 Large Egg Yolks

(Pineapple Filling)
120g sugar to 1 pineapple.
Cinnamon Powder (optional).

Method:

Preheat oven to 160 degrees C.
Sift flour 3 times & make a dip in the centre.
Pour melted butter into the dip. Slowly mix yolks into melted butter then to flour until dough becomes somewhat crumbly.
Knead well. Let rest for 5 -10 mins in a cool place.
Roll out to 3/4 inches and cut with Pineapple tart cutters.
Add Pineapple jam on top of the tarts and brush with egg wash.
Bake for 20 - 30 minutes till lightly golden.

Tips:
Pick pineapples that are not too ripe.
Grate and drain the pineapples and cook with sugar over low heat until it caramelises and dries up somewhat.
You will not be able to use the pineapple jam immediately as it will still be too wet to handle. But keep it in the fridge for one night it will dry sufficiently to be rolled into balls.

Vegetarian Katsu-Don

2005-12-16T01:52:00.000+08:00

Made this a long time ago....

Vegetarian Kimchi

2005-12-16T01:18:00.000+08:00

What you need:

1 Large Chinese Cabbage (Wong Bok, cut into segments, wash, drain & set aside))
1/4 cup Sea Salt, 1.5 cups water

2 tablespoons Korean Chili Powder (You can buy the coarse type from indian shops if there's no korean shops near you)
1 tbsp Korean Chilli Paste (available at most NTUCs)
1 tbsp Vegetarian Worchestershire Sauce(Kaoyi brand)
1 tsp sugar
3 cloves garlic, crushed
Small piece of ginger (crushed)
5 stalks spring onions (segmented)

Method:

Add the cabbages to the salt solution. Rub, squeeze and lightly bruise them for 10 mins. Transfer to Lock & Lock container (or other air-tight containers of the same nature) and set aside for 24 hrs.

Drain away the brine solution but do not throw it away. Squeeze the cabbage dry and put back in to dry Lock & Lock container.
.

Add the remaining ingredients and mix well with hands (arm yrself with disposable gloves pls). Compress the cabbage to the bottom of the container. Pour some of the brine inside, just bare enough to cover cabbage.

Cover the Lock & Lock and set aside for 2 days.

After 2 days check status of fermentation, you must be able to see some bubbles and taste if it is sour. Add a tbsp of veg.oyster sauce(optional) to improve the taste if you like and keep the container of kimchi in the fridge

Herbal Veg. Mutton Soup

2005-12-09T20:26:00.000+08:00

Last but not least... We have a soup dish to complete the meal..

Sambal French Beans

2005-12-09T18:47:00.000+08:00

Another dish for dinner tonight is Fried Sambal French Beans

Fried Nian Gao

2005-12-09T17:27:00.000+08:00

Cooked some fried nian gao today.I have always wondered how to cook those hard little rice cake slices.. As a dessert? Nope. I realised that it tastes best as a savoury dish.. Here's my vegetarian version of this tasty dish.

Items needed:

1/2 packet of rice cakes (soaked overnight)
100 grams mock minced pork
10 veg. prawns
6 dried chinese mushrooms
3 slices of ginger
1 tbsp veg. oyster sauce
1 tsp sesame oil
Pinch of pepper
Salt or Soy sauce to taste

~~Rei's Veggie-Land~~