It's always a pleasure to make things from scratch, as you would definitely enjoy them even more than the store bought ones. This post features my latest attempt, vegetarian radish cakes. =) Definitely a heavenly treat, especially when accompanied by Lingham's chilli sauce. Yum.
*Makes 6 pieces
Ingredients:
A)
100 ml water
300 g fresh radish (grated)
B)
200g rice flour
330 ml water
1/2 tablespoon pepper
3/4 tablespoon sugar
1/2 tablespoon salt
handful of dried shitake mushroom (soaked overnight, drained, pan fried)
C)
Fresh Red Chilli for garnishing
*Option: dried shallots
Method:
1) Put A in a pan and cook for 10-15 minutes until radish softens and water has dried up.
2) Put the premixed B into the pan.
3) Prepare the steamer (I used a wok)
4) Stir continuosly for about 3 minutes or until the mixture turns into a thick paste.
5) Empty into a square plate (patting the paste down to about 2 cm in height).
6) Steam for 30 minutes.
7) Allow to cool completely before cutting into square blocks
8) You can either serve them now or you can proceed further by pan frying them for a crispier skin.
9) Top with C and serve!
Labels: Chinese Dessert Recipe, Chinese Recipe
posted on: Saturday, October 17, 2009 @ 1:05 AM
veg-spiration
Hot and hazy days are here and a big bunch of watercress boiled with honey and red dates in a crock pot will help to quench parched throats. Pluck the leaves from the stems to be fried separately to make another dish for lunch.
Watercress is brimming with over 15 vitamins and minerals, gram for gram containing more vitamin C than oranges, more calcium than milk and more iron than spinach. Research is also highlighting its role in the fight against cancer. The results of a new study being conducted by the
University of Southampton into watercress’s potential ability to suppress breast cancer cell development are due to be announced later this year.
Watercress soup
Watercress leaves to be fried
Labels: Chinese Recipe, Home cooked dishes, Quick N Easy, watercress soup
posted on: Sunday, June 21, 2009 @ 8:03 PM
veg-spiration
Found a stall in the market selling ready made 'suan pan zi'. Bought a packet and some other ingredients to go with it. The taste is alright but I just found out from a friend that 'suan pan zi' is very easy to make. So next time will make my own and I am sure the taste will be even better.
Ingredients:
1 packet 'suan pan zi'
1 big pc black fungus (cut into long strips)
1 pc tofu (cut into small cubes)
1 spring onion (chopped)
2 tsp toon sprout sauce
A little olive oil and chopped ginger
Method:
1. Pan fry tofu pcs in a non stick pan
2. Fry chopped ginger in a little olive oil
3. Add in black fungus strips and fry until soft
4. Add in 'suan pan zi' and fry for 2 minutes
5. Add in tofu pcs and fry for 1 minute
6. Add in 2 tsp of toon sprout sauce
7. Finally add in chopped spring onions
Labels: Chinese Recipe, Home cooked dishes, Malaysian Recipe
posted on: Saturday, June 20, 2009 @ 12:18 AM
veg-spiration
Bak KuK teh is originated from Klang. Indeed, in the olden days, the dish is reported to supplement the meagre diet of port
coolies and as a tonic to boost their health, as they need high calories in the morning for their heavy works . We can find "Klang Bak kut Teh " all over the world.
Ingredients:
1 Packet Bak Kut Teh Herbal Mix
1 Packet Vegetarian lean meat
5 pcs fresh shitake mushrooms (quartered)
1 Big pc black fungus (cut into small pcs)
1 Packet tau fu pok
A little soya sauce, salt and pepper to taste
Method:
1. Bring 5 bowls of water to boil
2. Add in packet of bak kut teh herbal mix and boil for 5 minutes.
3. Add in vegetarian lean meat, mushrooms and black fungus and boil for a further 20 minutes.
4. Finally, add in tau fu pok
5. Before serving add in soya sauce, salt and pepper to taste
Labels: Chinese Recipe, Vegetarian Bak Kut Teh
posted on: Wednesday, June 3, 2009 @ 5:10 AM
veg-spiration
When you find that it is too much work to do frying, just blanch your greens in a saucepan of boiling water and in just a few minutes you will have a plate of lovely green vegetables to serve.
Ingredients:
1 small bunch of baby kailan
A little toon sprout sauce
A little vegetarian oyster sauce
A little oil and salt for blanching
Method:
1. Boil half a pot of water in a saucepan
2 Add in a little oil and salt to the boiling water
3. Add in baby kailan and scald the vegetables for a few minutes
4. When the vegetables have changed color bring them out and shake off excess water
5. Top with a little toon sprout and oyster sauce.
Blanching Vegetables - Why and How
Blanching is the process of scalding vegetables in boiling or steaming water for a short time. It is simple. Blanching helps retain the flavor, color and texture of vegetables
Labels: Chinese Recipe
posted on: Tuesday, May 19, 2009 @ 12:03 AM
veg-spiration
Ingredients:1 packet sweet peas ( take off both ends)
1 large piece black fungus ( tear into bite sized pcs)
1/2 packet enoki mushrooms
1/2 bowl sweet corn
Few slices of ginger
Miso to taste
Method:
1. Fry ginger slices in a bit of olive oil
2. Add in black fungus and toss for a minute
3. Add in sweet peas, enoki mushrooms and sweet corn. Fry for further 1 minute
4. Add some water and simmer for 2 minutes
5. Add miso to taste and dish out to serve
Labels: Asian, Chinese Recipe
posted on: Monday, April 27, 2009 @ 2:48 AM
veg-spiration
Ingredients:
Half kilo of chestnuts
Method:
1. Put enough water to cover chestnuts with a little salt and bring to a boil
2. Reduce flame to the lowest and continue to simmer for half an hour
3. Pour out chestnuts and rinse in cold water for half a minute
4. Eat immediately as skin can be difficult to remove when cooled
Labels: Asian, Chinese, Chinese Recipe
posted on: Sunday, April 19, 2009 @ 10:18 AM
veg-spiration
Ingredients:
A small bunch of choy sum
A small carrot (sliced)
A teaspoonful of gei ji
A little ginger strips, olive oil and miso
Method:
1. Fry ginger strips in a little olive oil
2. Add in carrot slices and fry for 1 minute
3. Add in choy sum and fry for a further minute
4. Finally add a little miso to taste and dish out to serve
Labels: Asian, Chinese Recipe
posted on: Saturday, April 18, 2009 @ 10:08 AM
veg-spiration
Ingredients:
Half packet of vegetarian chicken
Some black fungus ( tear into pieces)
A little ginger strips
2 pieces dong kuai slices
A little sesame oil
Method:
1. Fry the ginger strips in a little sesame oil
2. Add in black fungus pieces and toss for half a minute
3. Add a bowl of water with the 2 pieces of dong kuai and bring to boil.
4. Reduce heat and continue to simmer for about 5 minutes
5. Add in chicken pieces and bring to boil again.
6. Finally add a little salt to taste and turn off the flame when it comes to a boil again.
7. Dish out to serve
Labels: Asian, Chinese Recipe
posted on: Friday, April 17, 2009 @ 10:03 AM
veg-spiration
Ingredients:
A bunch of gou gei choy
A small handful of seaweed (soaked and washed)
1 heap teaspoonful gei ji (soaked)
A little ginger strips
Method:
1. Fry ginger strips in a little olive oil
2. Add gou gei choy and fry for 1 minute
3. Put in a bowl of water and add in seaweed together with the gei ji
4. Bring to boil. Add a little salt and pepper to taste and dish out to serve
Labels: Asian, Chinese Recipe
posted on: Thursday, April 16, 2009 @ 10:38 AM
veg-spiration
Ingredients:Siu Bak Choy
Fresh shitake mushrooms (Sliced)
Some gei ji
Some sliced ginger pcs
Vegetarian oyster sauce and pepper to taste
Method:1. Fry the sliced ginger in some olive oil
2. Add in fresh shitake mushrooms and fry for 1 minute
3. Add in siu bak choy and fry for another 1 minute
4. Finally add in gei ji and some water and simmer for 1 minute
5. Add some vegetarian oyster sauce and pepper before dishing out to serve
Vegetarian Fish with golden needles
Ingredients:1 pc vegetarian fish
A small handful of golden needls ( soak and trim off hard ends)
Ginger strips
Oyster sauce
Method:1. Place vegetarian fish and golden needles in a stainless steel dish
2. Put the ginger strips on top of the fish and also some oyster sauce
3. Put to steam for 10 minutes
Labels: Asian, Chinese Recipe
posted on: Thursday, April 9, 2009 @ 7:35 AM
veg-spiration
Ingredients:
8 pcs vegetarian chicken
1/2 handful of yook chook
1/2 handful of dried golden needles (soaked and cut off the stiff stem)
1 big pc woodear cut into strips
Some gei ji
some shredded ginger
a little vegetarian oyster sauce
Method:1. Place all the above in a stainless steel plate.
2. Top with a little vegetarian oyster sauce and steam for 10 minutes.
Labels: Asian, Chinese Recipe
posted on: Thursday, April 2, 2009 @ 8:04 PM
veg-spiration
1 green capsicum }
1 yellow capsicum } (tear into bite sized pcs)
Some woodear }
half a dragon fruit (cut into cubes)
some shredded ginger
salt and hoi sin sauce to taste
Method:1. Fry shredded ginger in some olive oil.
2. Add in woodear and fry for another minute.
3. Then add in green and yellow capsicum and fry for another minute.
4. Finally add in the dragon fruit and toss for a few seconds.
5. Add a little water to simmer for one minute.
6 Before dishing out, add a little salt and a tsp of hoi sin sauce to taste.
Benefits of Dragon fruit:Lots of vitamin C can be found in dragon fruit. Dragon fruit helps control levels of glucose blood sugar in type 2 diabetes.
Zucchini with Shitake Mushrooms
Ingredients:1 medium sized zucchini (sliced)
3 big shitake mushrooms (sliced)
some gei jee and sliced ginger
salt and pepper to taste
Method:1. Fry ginger slices in a little sesame oil
2. Add in shitake mushrooms and fry for 1 minute
3. Add in zuchinni and fry for half minute
4. Add a little water and simmer for 1 minute
5. Finally add in salt and pepper to taste
Health Benefits of Zucchini:Zucchini contains large amount of folate and potassium, and the rind contains the nutrient beta-carotene, so to get the most out of your zucchini, you should eat the rind.
Labels: Asian, Chinese Recipe
posted on: Wednesday, April 1, 2009 @ 8:54 PM
veg-spiration
For those who comes back after a hard day's work or for those who is alone and just want an easy and quick meal, this dish is simple and very fast to prepare and very nutritious tool.
Ingredients:
1 plate of cooked rice
1 pc tempeh cut into cubes
1 organic carrot cut into wedges
1 capsicum cut into wedges
1 small pc ginger cut into slices
1 small pc black fungus cut into small pieces
salt and pepper to taste
1 tablespoon olive oil
Method:
Fry ginger slices for a few seconds and then add in black fungus and fry for another 2 minutes. Add in capsicum. carrot and tempeh and rice and finally add in half a cup of water and bring to boil. Simmer further for another 3 minutes.
Health benefits of tempeh
- High fiber content - One serving of tempeh contains more fiber than most peoples consume in one day. Fiber is essential for a healthy digestive tract as well as preventing many chronic diseases.
- Tempeh is easy to digest - Tempeh is a great choice for people who have difficulty digesting plant-based high-protein foods like beans and legumes or soy foods such as tofu. The process of fermentation makes the soybeans softer, since enzymes produced by the mould predigests a large portion of the basic nutrients. The Rhizopus moulds produce an enzyme phytase which breaks down phytates, thereby increasing the absorption of minerals such as zinc, iron and calcium.
The fermentation process greatly reduces the oligosaccharides that make beans hard to digest for some people. Studies have shown tempeh to be essentially non-flatulent and producing no more gas than non-legume food. - Ideal for people on low sodium diets - Unlike other fermented soy products, like miso which is very salty, tempeh is extremely low in sodium.
- Contains natural antibiotics - Rhizopus moulds produce natural, heat-stable antibiotic agents against some disease-causing organisms. Indonesians who eat tempeh as a regular part of their diet recognize it as a medicine for dysentery and rarely fall victim to the intestinal diseases to which they are constantly exposed.
- Good for diabetic patients - The protein in tempeh is excellent for diabetic patients, who tend to have problems with animal sources of protein. The protein and fiber in tempeh can also prevent high blood sugar levels and help in keeping blood sugar levels under control.
Labels: Asian, Chinese Recipe, Oil Free*
posted on: Thursday, March 26, 2009 @ 4:21 AM
veg-spiration
Eating out is pricey and during this economic crisis, one should probably consider tightening their purse strings, but not your belts. "Why?" you ask. Because there's so much good veggie food in the world and now's the time to buy fresh and cook it yourself! Home-cooked food is the healthiest and most economical option available and not to mention the freedom you get to "play" around with your food.
My lunchbox today consists of:
1. steamed rice rolls
2. tofu topped with preserved olives
3. stir fried pot mushroom with onions and french beans
4. fresh chinese shallots.
Labels: Asian, Chinese Recipe, Fusion Recipe, lunchbox
posted on: Tuesday, March 24, 2009 @ 2:34 AM
veg-spiration
Steamed tofu with shredded olives
Ingredients:
1 packet soft tofu
2 tbsp of bottled shredded olives
1 petal bunga kantan - torch ginger (chopped)
Method:
Just spread the shredded olives (bottled) onto the tofu together with the chopped bunga kantan and steam for 8 minutes. I decided to add some bunga kantan to give it the unique taste and found that it makes the dish really so fragrant. Try it!
Labels: Asian, Chinese Recipe
posted on: Sunday, March 22, 2009 @ 10:56 PM
veg-spiration
Ingredients:1 packet of Assam curry paste (I bought mine from Liza's Curry, sold in SS2 / Taman Tun market)
half a red onion,
200g long beans
100g pumpkin
1 medium sized eggplant / brinjal
small cup of canned button mushrooms
mint leaves (for garnish)
Method:1. Pan fry onions until fragrant
2. In a seperate pot, boil the eggplants, long beans until 80% cooked.
3. Add the onions and the assam paste to a pot with a cup of water (adjust amount of water to the amount of paste you add) and bring to a boil.
4. Add the eggplants, long beans, pumpkin, button mushrooms to the curry pot.
5. Allow the pumpkin to fully soften before serving.
Health Benefits:Eggplants have high fibre content, which helps our digestive process i.e. softens stool and also acts to prevent coronary heart disease.
Pumpkins are low in calories (20 cal per 100 g). It is also rich in potassium and magnesium and iron.The bright orange flesh of pumpkin is loaded with beta carotene and is an important antioxidant that helps neutralize free radicals.
Labels: Asian, Chinese Recipe, Malaysian Recipe, Quick N Easy, Thai Recipe
posted on: Saturday, March 21, 2009 @ 5:43 PM
veg-spiration
1 packet fresh organic shitake mushrooms (sliced)
2 pcs daun limau purut (kaffir lime leaves), (sliced thinly)
A little vegetarian oyster sauce for taste
A little ginger slices
A little olive oil
Method:1. Fry ginger slices in a little olive oil for a few seconds
2. Add in shitake mushrooms and the thinly sliced kaffir lime leaves and fry for one minute
3. Add enough water and vegetarian oyster sauce and let it simmer for 2 minutes (Adding the kaffir lime leaves give the dish a very special unique taste)
4. Dish out and serve
Health Benefits:Shitake is the second most cultivated mushroom in the world and the most popular of the "exotic" mushrooms. As well as being tasty and nutritious, shitake has proven health benefits, such as helping to reduce cholesterol levels, boost immune function and anti-viral and anit-bacterial functions.
Labels: Chinese Recipe
posted on: Friday, March 20, 2009 @ 8:45 PM
veg-spiration
Chinese turnip with black fungusIngredients:
1 medium size chinese turnip (shred into long strips)
Some black fungus (soaked and cut into long thin strips)
Lettuce
Ginger (cut into thin strips)
AGV vegetarian barbecue sauce
Some sesame oil
Method:
1. Fry sliced ginger in a bit of sesame oil
2.Add in black fungus and toss for one minute
3.Add in shredded chinese turnip and mix well with the black fungus and continue to fry for another 30 seconds
4.Simmer the mixture for 20 minutes without adding water as moisture from the chinese turnip is enough to cook them and dish will turn out to be more tasty.
5.Finally add in a tablespoon of Vegetarian AGV barbecue sauce and mix well.
6.You may also wrap them in lettuce leaves to serve.
Option: you may replace the lettuce leaves with popiah skin (and make it a Malaysian delight!)
Labels: Asian, Chinese Recipe, Malaysian Recipe
posted on: Thursday, March 19, 2009 @ 3:42 AM
veg-spiration
Asparagus with konyakuIngredients:
Asparagus (cut into 2" pieces)
Konyaku (can be bought from supermarket)
3 pcs sliced ginger
2 pcs dried chilli
miso
Method:
1. Fry sliced ginger and dried chilli in a bit of olive oil
2.Add in asparagus and toss for one minute
3.Add in konyaku and continue to fry for another 30 seconds
4.Add a little bit of water and simmer for awhile
5.Turn off flame and add in miso to taste
Health benefit of asparagus
Asparagus is low in calories and carbohydrates, and compared to other vegetables it is
relatively rich in protein. One cup of asparagus supplies only 24 calories, almost half of
which are derived from protein. Asparagus is an excellent source of potassium, vitamin K,
folic acid , vitamins C and A, riboflavin, thiamine, and vitamin B6. Asparagus is also a very good source of dietary fiber, niacin, phosphorus, protein, and iron.
Historically, asparagus has been used as a diuretic and in the treatment of arthritis and
rheumatism. The amino acid asparagine may be responsible for the diuretic effect of
asparagus. When this amino acid is excreted in the urine, it gives off a strong,
characteristic odor.Labels: Asian, Chinese, Chinese Recipe, Main, Oil Free*, Quick N Easy
posted on: Monday, March 16, 2009 @ 3:57 AM
veg-spiration
Watercress leaves to be fried
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For those who comes back after a hard day's work or for those who is alone and just want an easy and quick meal, this dish is simple and very fast to prepare and very nutritious tool.
Ingredients:
Wrapped in lettuce
Chinese turnip with black fungus
Asparagus with konyaku
Vegetarian Party
Pot Luck Party