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Giant Bowl - SS2, Petaling Jaya
Food quality and taste has improved tremendously since the last time i patronised this restaurant. The fish head meehoon which I ordered was so much that I had problem finishing it alone. The sotong kangkong is highly recommended as other than using the vegetarian sotong, a kind of sea weed is also added. The blended paste added for this dish is just correct and so tasty. Nasi lemak was very fulfilling, the curry mutton and sambal were perfect and so fitting. The mini market sells a variety of groceries and food and organic vegetables and fruits are also available.
Fish head meehoon
Sotong kangkong
Nasi lemak
Mini mart
Name: Giant Bowl Vegetarian Restaurant
Address: SS2 Petaling Jaya (same row with McDonald)

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posted on: Tuesday, September 29, 2009 @ 12:31 AM

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Rice paper rolls wrapped with sengkuang
This dish is very easy to prepare. Sengkuang (Jicama) is high in carbohydrates in the form of dietary fiber and composes of 86% -90% water. It is an excellent source of vitamin C. (Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value).


Ingredients:
1 medium sized sengkuang (cut into strips)
1 tbsp full of vegetarian ikan bilis
1 big pc of black fungus ( cut into fine strips)
3 shitake mushrooms ( cut into fine strips)
1 small pc ginger ( cut into fine strips)
1 tbsp olive oil
Method:
1. Fry ginger in olive oil
2. Add in black fungus and mushrooms and fry for 1 minute
3. Add in vegetarian ikan bilis and sengkuang
4. Cover and continue cooking until sengkuang is soft and turns juicy
5. Bring a pot of water to boil.
6. Dip a pc of rice paper until soft ( about 1/2 minute )
7. Bring out and place on a plate
8. Apply some sweet soya bean paste and some lingham chilli sauce on it
9. Place a tablespoonful of the sengkuang mixture and wrap immediately and serve

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posted on: Monday, September 28, 2009 @ 3:06 AM

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Snow skin moon cakes (Ping Pei)
The Mid-autumn festival ( 中秋節 ) or where the locals here call it the Mooncake festival falls on the 15th day of the eighth moon of the Chinese calendar which will be on 3rd October this year.
According to Chinese history, the Han Chinese overthrew the Mongols in the 14th century by hiding secret messages in mooncakes which started a rebellion that eventually led to the downfall of the dynasty.
The moon will be at its fullest on this day and this represents the fullness and completeness of the family. The Chinese traditionally celebrate this festival with family gatherings where mooncakes are served and lanterns are lit.
Mooncakes of so many flavors and lanterns are on sale at all shopping outlets. A single mooncake normally costs more than RM10 and it will be more economical if you can make your own mooncake. All ingredients for making mooncakes and attractive mooncake molds and even decorative boxes ( in case you want to present them to family members and friends) can be bought from bakery shops selling baking ingredients ( one example is "Bake with Yen").
I have made some mooncakes which does not need baking and it is just so easy and simple.

Snow skin (Ping Pei) mooncakes
Here is the recipe for those want to save costs.
Ping Pei Mooncake
Ingredients:
150 gm fried glutinous rice flour (Kou fun)
160 gm icing sugar
30 gm vegetable shortening ( i used extra virgin olive oil)
150 gm cooled boiled water
1/2 tsp banana or pandan essence
green food coloring (optional)

Filling: 700 gm lotus seed paste

Method:
1. Sieve flour and icing sugar, make a well in the center, add olive oil, water and essence. Mix well and knead to form a smooth dough, leave to proof for 1/2 hour. Divide into equal portions.
2. Flatten dough and wrap with lotus seed filling. Sprinkle with some flour, place dough into the mold, press and tap it out. Serve.


I bought this chocolate cheese mooncake at RM12.45. The ingredients consists of lotus seed, cheese, cocoa powder, sugar, peanut oil, flour, water and permitted flavoring. Ingenious way of using the cheese as the egg yolk.

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posted on: Sunday, September 27, 2009 @ 3:51 AM

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Restoran Niche Vege Kitchen
Had been out visiting with friends and as it is already quite late in the night, we thought that we might as well have a light meal before we call it a day. Not many choices left to look for simple and fast food, so we ended up at Niche Vege Kitchen. Arrived at the restaurant almost at closing time. As this restaurant is famous for their hokkien mee, we ordered for a plate but was told that they had already run out of the thick noodles so there was no other choice but to have fried hokkien meehoon instead. Maybe the chef is not used to frying hokkien meehoon, as it came out to be quite soupy. The black pepper udon however, is quite tasty and the assam laksa is acceptable too. Guess we are considered quite luckyto be in Malaysia, as we can still get food at any time of the day or night when we feel hungry.

Hokkien Fried Meehoon
Black Pepper Udon
Assam Laksa
Name: Restoran Niche Vege Kitchen
Location: 19, Jalan 14/22, Section 14, Petaling Jaya, Selangor, Malaysia
Tel: 0122735615
Opening Hours: 11am - 3pm and 5.30pm -10.30pm

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posted on: Saturday, September 26, 2009 @ 11:38 PM

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Organic Recipe - revisited
As I was so satisfied with the food and the environment of this restaurant, I had decided to bring more friends to share my experience. It was good that we had gone a bit earlier at around 12 noon as more guests soon poured in and in no time at all the restaurant was already fully occupied. I strongly recommend the shitake mushrooms which is cooked like the conches - 響螺 with some mixed vegetables and the taste too is so delicious. The 茶王 too is quite unique as it leaves a distinct flavor and fragrance after taste in the mouth, long after you swallow the tea.

茶王-Superior tea - RM10Fruit salad - rojak
Shitake mushrooms
Dou gan tofu
Assam fish
Baku vege
Dou miaw
Name: Organic Recipe
Address: B3-07-09, Casa Utama, Lrg Lebuh Bandar Utama, PJU 6A, 47400 Petaling Jaya
Tel: 03-7729 0236




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posted on: Friday, September 25, 2009 @ 10:38 AM

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Tian Yian Cafe, Cheras
This is still a convenient place to visit to have meals at whatever time of the day as they are open right from 11 am to 9pm. Also, you definitely can find parking and there are still no parking charges in this area. We arrived at 2pm and the restaurant was still very crowded. This place is well managed as food ordered arrived quickly and they are still as delicious as ever and staffs too are as friendly as ever.
Assam fish
Yong tau foo with rice set
Curry noodles
Fisa kuey tiau
Name: Tian Yan Cafe
Location: Tian Yan Café & Restaurant, 5, 7 & 9, Jalan 3/93, Taman Miharja, Jalan Cheras, 55200 KL
Open daily 11am-9pm except during Chinese New Year.

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posted on: Thursday, September 24, 2009 @ 6:18 AM

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Citi Cafe @ Cititel Mid Valley - Hi-tea
Citi Cafe @ Cititel Mid Valley offers 50% discount for seniors above 50 and children below 12 which is RM 22.50 (nett). As it is a get together party for our group I chose Citi Cafe as my friends can have their fill with oysters and all sorts of meat and fish dishes and I too can get to eat my fruits, salads, cakes, ice-kacang, ice-creams, sweet soup, pancakes and the perfectly blended teh tarik. It is a good place for a gathering as the hi-tea starts at 12 noon and we get to stay on until 4pm. Ambience is good and we were seated on a long table in the middle of the cafe. I noticed we need not have to talk loudly when conversing with each other as sometimes I really find that in an enclosed area, one really need to raise the voice in order to be heard.

Vege salads

Pickled fruits
Salads


Toppings for ice-creams
Different flavors of ice-creams
Pingat pisang
Kueh-mueh
Cakes



Few types of bread
Toppings for ice-kacang


Pancakes
Teh tarik
Name : Citi Cafe @ Cititel Mid Valley
Address : Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur, Malaysia
Tel : 03 2296 1188 Fax: 03 2283 5551

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posted on: Wednesday, September 23, 2009 @ 12:02 AM

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Asparagus Frittata
A Jamie Oliver inspired recipe, with a touch of Jamie Lee's cooking. My first frittata, and it turned out as perfectly as I could ever imagine it to be (being a novice cook).

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Flipped side

Ingredients:
8 asparagus sticks
2 eggs (I used only one yolk)
5 tablespoons of soy milk
black pepper
one small onion
1 tablespoon of Olive oil

Method:
1. Preheat the oven for 5 minutes at 200C.
2. Bake the asparagus sticks at 200C for 15 minutes
3. Beat in the eggs with the soymilk
4. Heat the olive oil in a non-stick pan and saute the onions
5. Add in the beaten egg mixture followed by the baked asparagus.
6. Allow the egg mixture to fry on a low flame until it does not stick to the pan.
7. When cooked on one side carefully flip the mixture over and continue to fry the other side.
8. Dish out and place on plate with asparagus showing and dash some black pepper on it.
0. Serve immediately and enjoy!

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posted on: Tuesday, September 22, 2009 @ 1:27 AM

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Mushroom Madness - a perfect recipe
As your teeth sinks into the mushroom, piping hot juice squirts out onto your palette and as you attain gastronomic orgasm. As your saliva begins to digest your mouth's contents, the flavors of the pot mushroom begins to push your dopamine levels higher, encouraging you to go for another bite, a much bigger bite. The milawa chevre goat's cheese crumbles into smaller pieces as time passes, into bits that seeps into your tongue, converting into neurotic signals to tell your brain that you have reached nirvana. That's my most recent and most pleasurable meal, I'm glad that I've lived to tell the tale, so that you can enjoy it, hopefully more than me.



Ingredients:
6 large Portobello Mushrooms (mine were as big as my palm)
2 cloves of garlic
4 sticks of garlic shoot
4 tablespoons of olive oil
A packet of fresh rocket
Balsamic vinegar
100 g of goat's cheese (I used Milawa Chevre)
Black Pepper

Optional:
2 tablespoon of toasted black sesame seeds (for decoration)

Method:
1. Preheat oven to 200C
2. Heat olive oil on a non-stick frying pan and saute the finely chopped garlic and garlic shoot.
3. Lightly grease the baking tray
4. Place the mushrooms with the stalks facing up and carefully top with sauteed garlic, garlic shoot and cheese.
5. Sprinkle some black pepper and bake for 12 minutes
6. Meanwhile, arrange some fresh rocket leaves on the plate and drizzle some balsamic vinegar over them.
7. Carefully place the cooked mushrooms on the plate and sprinkle some black sesame seeds all over plate.
8. Serve hot and enjoy!

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posted on: Monday, September 21, 2009 @ 9:13 PM

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Restoran Sayur-sayuran Kuan Yin
An old friend is back for holidays from overseas. As we were visiting another friend in Section 17 so the nearest and most convenient place to go for lunch will be Kuan Yin Vegetarian Restaurant. Normally, lunch time will be crowded, so we chose to go in at 1.30pm and were happy to find that most of the lunch crowd have left. As both of my friends were not interested to sample any mock meats so I had ordered dishes of mostly natural ingredients. My friends were happy with my choices of food and I am happy that I have brought them here as food standard has maintained and still good.
Bayam in superior soup
Claypot mushrooms
Four Happiness Tofu
Fried noodles
Complementary radish soup
Name: Restoran Sayur-sayuran Kuan Yin
Location: 1084, Jln 17/29, Happy Garden, Petaling Jaya, Selangor
Telephone: 6-03-7957 4528
Opening Hours: Daily (Open 11am - 10pm)

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posted on: Sunday, September 20, 2009 @ 1:00 AM

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- Jamie & Yvonne -
Two avid vegetarians are here to share some insights to the world of vegetarianism.
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