Recipes - Shared in VegVibe *Xmas Creations*

Happy 2011 to everyone! I'm totally happy to have met some of you and even recevived wonder email informations on the new places opening, shifting etc. Thank you so much! Though we are all doing this for free, Im sure we are all happy to share such information since its an avenue for us. For contributors who have helped in my blog, thanks once again, and keep your writings coming, I will arrange for them to be up as and whenever possible.
So for the start of the year, i'll like to share some recipes.
Its was my pleasure to be able to share some recipes in VegVibe (Nov/Dec Copy), the one and Only FREE Vegetarain magazine in SG.
Here are the pages that had my recipes:

It was for the Xmas Season, but I personally like these dishes whole year round, so do try it if you can!


Munchy Tofu Balls (Jingle Bells) *Makes 15 balls*
2 Small Firm Bean curd
3 Water Chestnut (Finely Chopped)
3 White Button Mushrooms (Finely Chopped)
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Italian herbs
½ tablespoon Soya Sauce
½ tablespoon Sesame Oil
1 tablespoon Self Raising Flour

Method:
1. In a bowl, mesh bean curd and mix all ingredients in evenly except self raising flour.
2. Once all ingredients are mixed, fold in the self raising flour.
3. Mould mixtures into balls and deep fry.



Wasabi Salad Sauce
10g wasabi (Add more if you like it more spicy)
20g Vegan Mayonnaise

In a mixing bowl, mix both sauces together till smooth. Ready to Serve

Minestrone Soup (Santa Stew) *For 2 Servings*
4 Cups Water
4 Cups Diced Tomatoes Or Tomato Puree
10g Carrots (Finely diced)
1 stalk Celery (Finely Diced)
½ tablespoons mixed herbs (Oregano, rosemary, basil)
3 White Button Mushrooms (Finely Diced)
10g Capsicums (Finely Diced)
10g Cabbage (Shredded)
20g Macaroni Pasta
½ teaspoon Salt
½ teaspoon Pepper
½ tablespoon Vegan margarine

Method
1. In a pot, combine all ingredients except the pasta and margarine. Simmer over low heat till all vegetables are tender.
2. Add in the Pasta and cook until pasta is soft. Add in Margarine and stir till it melts.
3. Ready to Serve.



Herbs Mushrooms Tortillas (Wrapped Present) *1 Serving*
1 Tortilla Wrap
2 Lettuce *or any vegetables of your choice*
¼ Carrot (Shredded)
¼ Capsicum (Sliced)
1 tablespoon Tomato Puree
1 tablespoon wasabi mayo sauce

3 White Button Mushrooms (Sliced)

Mushroom Seasoning
1 tablespoon Vegan Margarine
1 tablespoon Vegan Mayonnaise
½ teaspoon Italian herbs
1 Pinch of Salt
½ teaspoon Black Pepper

Method
1. In a medium heat pan, melt vegan margarine. Add in mushrooms and stir fry till fragrant.
2. Add in rest of seasoning except Mayonnaise. Lift mushrooms from the pan into a mixing bowl.
3. Add in mayonnaise and spread evenly. Cool for later use.
4. Warm wrap slightly in a microwave oven for 30 seconds
5. On the preparation table, lay the slightly warmed wrap. Spread tomato puree evenly as a base sauce.
6. Add on lettuce, and Carrots with a spread of Wasabi Mayo on the vegetables.
7. Lay capsicum and mushrooms on top.
8. Roll up the prepared wrap and cup into half. Ready to Serve

Soy Almond Jelly with Avocado Puree *For 3 Servings*

30g Soymilk Powder
360ml Water
90ml Almond Syrup
½ tablespoon Agar Agar powder
3 tablespoon Sugar

Avocado Puree
½ Avocado (Sliced)
30ml Almond Syrup
30ml Water
1 tablespoon Sugar

Method
1. In a blender, blend all ingredients for Avocado Puree together. Add a little more water if its too thick. Refrigerate for later use.
2. Add Soymilk Powder with 90ML of water and stir well till it completely dissolves. Set aside.
3. Dissolve Agar Agar Powder in 270ML of water. Add in Almond Syrup and Sugar and stir.
4. Slowly Add in Soymilk Mixture. Stir constantly and simmer over low heat for another 2 minutes.
5. Using a sieve, pour mixture into a mould and set aside to cool.
6. Refrigerate for 1 hour
7. On a serving plate, spread avocado puree evenly. Place the Jelly on the puree and its ready to serve. *May add fruits to it as well*

Recipe - Sushi

My apologies for this late post as I've been busy launching my new E-Shop on Facebook. It has nothing to do with vegetarian food but a new hobby i've picked up.

Anyway, its been some time since I last shared a recipe. I'm quite satisfied with the feedback of my sushi creations and would love to share it here with you today.

(For 10 Sushi Rolls)

Ingredients:

Short Grained Rice (Or Sushi Rice) - 600G

Carrots - Shredded

Avocado - Cut into Strips

Japanese Cucumbers - Cut into Strips

Dried Seaweed

Rice Seasoning -

a. Rice Vinegar (Or Sushi Vinegar) - 6 Tbsp

b. Salt - 2 tsp

c. Sugar - 2 Tbsp

Method:

1. Cook the Sushi Rice

2. In a mixing bowl, stir all rice seasoning together. Add this mixture seasoning evenly into the cooked rice. Allow the rice to cool before assembling the sushi.

3. On a rolling bamboo mat, place 1 seaweed on it. (Note that the rough side of the sushi is facing you as this is where you will place all ingredients on)

4. Place a spoonful of sushi rice and place in the middle of the seaweed and spread evenly. Add more sushi rice if its not enough to cover.

5. Allow an approximately 1cm space from all 4 sides to avoid spillover when you roll.

6. Place the ingredients which you want in the middle. E.g.: Carrot Strips, Cucumber Strips.

7. Then, gently with both hands, roll up the seaweed to the middle covering the ingredients with the bamboo mat.

8. Press firmly.

9. Continue to roll till the end. Press Firmly again.

10. If your seaweed doesn't stick well, dap a little bit of water over the sides to close up your roll.

Note: If you like beancurd sushi (Inari), all you need to do is to wet your hands, place a handful of rice in your hands and roll into a ball. Place the rice ball into the beancurd pocket. (Inari Pockets is available in most supermarkets)

There are quite a number of demos which I've seen on Youtube and I totally love it!

Recipe - Vegetarian Siew Mai

I've always adore siew mais before I turned vegetarian. Sadly we cant really find replacements in the market and even places like lingzhi doesnt serve good siew mais. The only one I like so far is those that are sold by the suppliers.

So one of the days when I felt like munching something, i steamed 4 little pieces that can satisfy my hunger pangs for a while.

Siew Mai

This is how the original packaging looks like. Made from Malaysia and is certified Halal in the package. Woohoo! At least even my muslim friends can eat this too. Anyway, siew mai originally comprises of pork and according to my friends is actually very fattening. Anyway this vegetarian version needs to be kept in the freezer and all you need is to thaw and steam a few pieces as and when you want! Comprises of a total of 72 pieces in a pack.

The ingredients comprise of soy protein, wheat, carrots and konnyaku wrapped in wanton skin. Tastes really chewy and definitely healthier. If you are looking at places that sell you, Yuan Xiang does serve this but they do charge higher at 50 cents per pc.

Anyway, you can get this at most vegetarian suppliers.

Recipe - Vegetarian Tom Yum Soup

As many of you may know, i am a HUGE fan of thai food and I've since been to yuanyuan numerous times since it is the only thai veg stall available here. I was extremely delighted when my coll shared the recipe of this traditional soup with me since she went over to BKK for a short 1/2 day cooking lesson there.

Thanks Shanny! Anyway, most tom yum soups in SG are made from the tom yam paste. This soup which I tried is basically cooked from scratch and gwennie commented that it is really tasty and original.

Tom Yum Soup

Ingredients
1 Tofu, Diced
2 Straw Mushrooms Or other types of mushrooms, halved
1 Lemongrass, sliced
3 Kaffier Lime Leaves, halved
10 Galagal Ginger, sliced
1 Tomato, sliced
1 Thai Coriander Leaf (can be brought from the Thai Supermarket), chopped
2 Chili Padi, chopped

Seasoning

1/2 tbsp Soya Sauce
1/4 tbsp Lime Juice
1/2 Cup Water
1/2 Cup Coconut Milk/ Fresh Milk
1/2 tbsp Chili Paste
1/2 tsp Vegetarian Chicken or Mushroom Stock (May be obtained from most vegetarian suppliers)
1/2 tsp Salt

Method
1. Put Lemongrass, Galangal Ginger, Kaffier Leaves, Mushrooms, chili padi in water and bring to boil
2. Add tofu and all the seasoning in and stir.
3. Add in tomato and cook another 1 min in low heat.
4. Serve Hot and Garnish with fresh coriander.

Recipe - Pad Thai

Each time I visit the Thai Tze Char at geylang, I'll always order pad thai as it is my all time favourite. Hence here's my own version.

Pad Thai (Serving: 1-2)

Ingredients:
100g - Rice Noodle, soak in warm water until soft, drain
1pc - Beancurd, sliced
2pc - Ham, Sliced
2pc - Straw Mushroom, halved
1 Egg
1 Pc - Cabbage, sliced
1 Bunch - Beansprouts

Seasoning:
1 tbsp - Palm Sugar
1 tbsp - Soya Sauce
1 tbsp - Tamarind Sauce
1/2 pc - Lime
1/4 cup - Water
2 tbsp -Oil
1 tsp - Chili Powder
1 tsp - Roasted Peanut (Ground)

Method:
1. Heat oil over low heat, add in beancurd and fry till slight golden brown
2. Add in Cabbage, ham, mushroom and water and fry till cabbage soften
3. Add in Egg, stir rapidly until it becomes scrambled
4. Add in Rice Noodle together with rest of the seasoning
5. When noodles becomes softened and translucent, switch off the gas
6. Serve with peanuts, chili powder,lime and raw beansprouts.

You may get most of the ingredients at the Thai Supermarket located in Goldenmile Complex.

Recipe - Stir Fried Longevity Noodles

It was mother's day and I was in charged of food. So I cooked this longevity noodles for the mothers.

Stir Fried Longevity Noodles (Serving: 10)

Ingredients:

Eggs - 3 (omit this if you are a vegan)

Cai Xin (Green Veg) - 1 Pack (Cut)

Mushroom - 5 (Soaked and sliced)

Longevity Noodles - 2 Packs (boiled and cooled)

Bai Ye Tofu - 1 Block (Sliced)

Method:

1. Bring a pot of water to boil (Water must be enough for 2 packs of noodles). Place noodles in the pot and cook for 2-3mins. Once cooked, the noodles will soften. Remove from pot, drain and soak in cold water. Drain and let it cool for later use.

2. Beat the eggs, adding in a teaspoon of soya sauce and sesame oil. Heat up a little oil in the wok and spread the egg mixture evenly. Fry it omlette style. Once done, remove it from the wok for later use.

3. The next step is frying of noodles. Add in the mushrooms and stir till fragrant. Next, add in the tofu. Add in pepper and a little veg. oyster sauce. Add a little water and fry for 30 sec. Next, add in the green veg, followed by the noodles. The noodles is saltish by itself. Hence just add a tablespoon of vegetarian oyster sauce and pepper will do. Stir fry until the the vegetables are cooked.

4. Lastly, cut the cooked egg omlette into stripes and garnish on top of the noodles. You may add some chili stripes and coriander for better presentation too.

End Product:

Recipe - Prosperous Yu Sheng (Raw Fish Salad)

Happy CNY folks! In this Ox Year, I would like to thank everyone who have contributed to my food blog, and at the same time, wish all of you a Great year ahead! May more people turn vegetarians too!

I havn't been blogging due to my endless baking sessions. New dish this year: Yu Sheng (also known as the Raw Fish Salad). This is basically a local dish where on the 7th day of the New Year, people will gather to mix a plate full of good ingredients in hope for a new year ahead. The original version comprises of salmon normally. In a vegetarian version, i've replaced raw fish to vegetarian abalone. This dish is suitable for vegans as there are no diary products. Also, there is no cooking required.

Vegetarian Raw Fish Salad

Ingredients:

1.5 Fresh Lettuce

3 Carrots

1 Radish

Ground Peanuts - 100g

Sesame - 100g

Ginger - Different colour assortment - 20g Each

Orange skin - 20g

Winter Melon Slices - 20g

Mango Slices - 20g

1 Vegetarian Abalone

Cracker 100g

Seasoning:

Plum Sauce 1Cup

Pepper 1tbsp

Cinnamon Powder 1tbsp

Method:

1. Shred all carrots and Radish into long slices. You may use the special peeler as shown in the picture. As there are a lot of water in the carrots and radish, do dry them first.

2. It is good to use fresh mango. In this case, I used preserved mangos. Slice them into long pieces as well.

3. You may get the ginger slices at most supermarkets.

4. Slice the abalone into long slices as well.

5. Slice the Lettuce into thin slices.

6. Lay the lettuce and carrots into a big plate, then followed by the ginger slices, mango and abalone. Lastly, place the Peanuts and sesame on top.

End Product:

Tossing:

Tossing is a significant process in making this salad. Before mixing, pour in all the seasoning on top of the vegetables and place all the crackers on top and begin tossing.

Remember to say some nice verses like "Gong Xi Fa Cai!", "Xue Ye Jing Bu" (Prosperous & Good Studies) Etc. to wish each other luck!

Happy New Year Folks!

Vegetarian Bolognese Pasta

Sometimes when i run of lunch ideas, I like to cook the easiest food - Pasta.

Vegetarian Bolognese Pasta

I like my sauce thick, so you may add more water if you like it more watery.

Ingredients:

Pasta - 100g

Sauce:

1. Button Mushrooms - 5 pieces (Finely chopped)

2. Vegetarian ham - 3 thin slices (Finely chopped)

3. Fresh tomatoes - 2 (Diced)

4. Tomato Puree - 50ml

5. Water - 25ml

Seasoning:

1. Salt 1/2 teaspoon

2. Vegetarian Oyster Sauce 1/2 tablespoon

3. Black pepper 1 teaspoon

Method:

1. Boil the pasta in water for 2 minutes. Switch to small flame for 2 minutes.

2. Off the flame and cover the pot with a lid for another 3 minutes.

3. Once the pasta is cooked, remove the noodle and place them in cold water for a while. This helps to separate the noodle. Put aside for later use.

4. As I am a lazy person, I rather eat the tomatoes together with the skin. Most people will steam it first, peel off the skin before cooking. You may do it too, if you have the time.

5. Heat up the work of medium flame. Add a little olive oil, place the tomatoes in and stir.

6. Add in mushrooms and ham and cook them together.

7. Add in the tomato puree and water.

8. Add in the seasonings to taste.

9. Pour the sauce over the noodle and ready to serve.

*Simple and easy. Of cos' this is not the traditional version - but it can be ready within 15 minutes and quite nice. I will introduce the traditional (but more fattening) version next time.

Claypot Rice

Tried my own version of Claypot Rice the other day..and I quite like the result.

Ingredients:

Mushrooms

Cai Xin

Vegetarian Sausage

Salted Fish (finely chopped)

Method:

Step 1: Rice cooking (2 cups of rice). Add in sliced ginger and mix together with water. Add in seasonings (Sesame Oil, Dark Soy Sauce, Oyster Sauce, Pepper).

Step 2: Mushrooms - Marinate the mushrooms with Oyster Sauce and Pepper

Cai Xin - Boil vegetables till cooked

Salted Fish - Fry till fragrant

Step 3: Use the cooked rice and put into the claypot, adding the rest of the ingredients on top. Cook the rice for another 10 mins till the outer layer of the rice hardens. Ready to serve

Note: As most vegetarian mock meats are cooked, all we need to do is to heat them up. Hence you may choose not to fry them as it is more oily in this manner.

Vegetarian Whipped Potato

Managed to make Whipped potato that day and it tasted very much like the one from KFC, just that this one is vegetarian, and you dont have to worry about illnesses. hehe.

Whipped Potato

*Note I dont have the proportions.

1. For the Potatoes

Method 1: Cook potatoes in a big pot till they soften. Mash potatoes. Add Salt, Butter or Magarine, Fresh Milk and pepper. You may make into balls with the ice scream scoop.

Method 2: To make things easier, these days you can buy ready mixed potatoes flakes. (Sold in Phoon huat). All you need to do is to mix water into the flakes and stir. Then, add salt, butter/magarine, fresk milk and pepper.

2. For the Sauce

Some Plain Flour - fry on a non-stick pan till golden brown, cool aside for later use

Add Vegetarian Oyster Sauce, Dark Soy Sauce, Salt, Sugar and Black pepper with 200ml of water into a pot. Cook till fragrant.

Using the pre-cooked flour, add some water and mix into a paste first, then slowly pour the paste into the cooked sauce.

Serve over the Potatoes. Tastes quite spicy, as I have put a lot of black pepper in.

Green Bean Sweet Corn Kueh (绿豆玉米糕)

Learnt this during my dim sum class again. Tastes sweet~

Green Bean Sweet Corn Kueh (绿豆玉米糕)

Ingredients:

Green Bean Powder 2 bottles 100ml (TJAP ORCHID brand)

Sweet Corn Cream 1 can (Del Monte brand)

Whole Corn 1 can (Golden Boy brand)

Sugar 200g

Coconut Milk 1pkt 250ml (Heng Guan brand)

Water 500ml

Method:

1. Add green bean powder together with coconut into a pot.

2. Add in Sugar and water. Stir mixture together.

3. On mild fire, stir until the mixture becomes sticky. Next add in the whole corn.

4. Add corn cream and continue to stir till smooth.

5. Pour mixture into a container. Serve when cool.

Fish Head Beehoon Soup (鱼片米粉)

One of my mum's best recipe~

Fish Head Beehoon Soup (鱼片米粉)

+ Note that I am unable to provide the proportions.

Ingredients:

*Water

*Evaporated Milk

*Salted vegetables

*Ginger
* Above are for soup making

Tomatoes

Fish Slices

Abalone Mushrooms

Choy Sum (菜心)

Thick Beehoon

Seasoning:

Salt

Pepper

Method:

1. Fry the fish slices. Remove for later use.

2. Mix some flour (2/3) and rice flour (1/3) together. Add some salt/pepper to the flour. Then, add in the abalone mushrooms. Fry till golden brown. Remove for later use.

3. Cook ginger and salted vegetables in water for 15 minutes. Then, add in the evaporated milk. Lastly, add in the seasonings. Soup is done.

4. In boiled water, cook the beehoon and vegetables together for 1 minute. Then, remove from the water and place the beehoon into a bowl.

5. Add soup, fish slices, abalone mushrooms and tomatoes on top. Ready to serve.

Crispy Curry Puffs (咖哩角)

Learnt how to make this in my dim sum class.

Curry Puffs

For making of the dough:

Plain Flour 250g

Rice Flour 250g

Water 210ml

Oil 210ml

Salt 1/2 teaspoons

Ingredients:

Potatoes 4 (finely chopped)

Chicken Chunks (素鸡丁) 10 pieces (finely chopped)

Eggs 4 (sliced)

*Curry Powder 2 tablespoons

*Tumeric Powder 1/2 tablespoon

*Sambal Chili 1/2 tablespoon (make it 1 if you want it spicer)

*Mix these 3 with a little water into a paste.

Seasoning:

Sugar 3 tablespoons

Salt/MSG 1/2 teaspoons each

Method (For Ingredients):

1. Heat the frying pan with some oil. Add in the chicken chunks and fry till golden brown. Remove it from pan for later use.

2. Still heated, Add the paste into the pan. Fry till fragrant.

3. Add in potatoes and mix into the paste.

4. Add in the seasonings and some water and stir till the potatoes are cooked.

5. Add in chicken chunks and mix into potatoes

6. Remove from pan for later use.

Method (For skin):

1. Sift both flours into a big bowl

2. Add in Water and Oil

3. Add in Seasoning and mix everything into a dough

Once the dough is completed, let it set for another 10 minutes before started to wrap the ingredients. Pinch a small amount of dough and make into a ball. Then, use the roller to roll into a flat round skin. Add in the ingredients and 1 piece of egg. Then, fold into half. Then, fold in the top part. Lastly, deep fry till golden brown.

Pig Stomach Soup~

Vegetarian Pig Stomach Soup (素肚汤)

Ingredients:
1. Tomatoes
2. Salted Vegetable (咸菜)
3. Ginger
4. Vegetarian "Pig Intestines" (素肠)
5. Water

Seasoning:
White Pepper, Salt

Method:
1. Boil a pot of water. Place the Ginger and Salted Vegetable in and cook for 15 mins.
2. Put in the Vegetarian "Pig Intestines".
3. Add in Tomatoes. (small flame)
4. Add in Seasoning.
5. You may add in sesame oil for a little fragrance.

Tastes really good and its not too spicy. Normally my mum likes the spicy version and she would replace the white pepper with black pepper. Give it a try too!

Easy Home-Cooked snacks

Since my mum & dad have officially retired, she has been cooking everyday. Therefore, whenever I am on shift, I am bound to bring some dinner to work. (hence saving some money).
Anyway, here's some really easy but tasty food which you can DIY too!

Fried Wanton

Ingredients:

1. Vege Ham

2. Turnip (Or water Chestnut)

3. Mushrooms

4. Carrots

5. Wanton Skin

Seasoning: Salt & Pepper

Method:

1. Mince/ Grind all the ingredients.

2. Fry the ingredients with a little bit of Oil.

3. Add in Seasonings.

4. Set aside till cool.

5. Wrap into the wanton skin. (Fold Half, then skin the sides with water/starch).

6. Lastly, heat up the wok with some oil and fry it.

My colleagues said that it tastes really good. You may also have it added into your maggie noodles or dried noddles.

Longbeans Egg

If you are someone who dislike eating long beans, this dish should be one that changes your mind.

Ingredients:

1. 1 Long Bean

2. 1 Egg

Method:

1. Cut the long bean into tiny pieces.

2. Break the egg into a bowl and mix together with long beans.

3. Add in some seasoning (salt/soya sauce, pepper and sesame oil).

4. Lastly, pan-fry it till golden brown.

*It goes well with porridge or rice.

Customers used to love it at my mum's stall when she was selling veg food last time! Try it too!

Peanut Cookie (Chinese New Year cookie)

Before I found a job last year, I had wanted to make some money during the chinese new year period. So, I went for some CNY cookies baking class and learnt some cookies such as the Peanut Cookie. AHOY! It turns out quite well and these days, I seldom buy from outside as the homemade ones are definitely easier and of better quality. Even my colleagues are ordering from me. heh!

For people who are lazy, this is definitely a very easy recipe!

Ingredients needed:

500g Peanut Powder

600g Plain Flour

300 - 500ml Peanut Oil
240g Icing Sugar

1tsp Salt

1 Egg (for glazing)

(This is for approximately 200 pieces. You may use propotionately if you want a smaller portion.)

Method:

1. Mix the Peanut Powder together with the Icing Sugar

2. Sift Flour together with Salt

3. Mix the Flour into the Peanut Powder

4. Add the Peanut Oil (You may add any amount between 300 -500ml), depends on your preference. Normally I add 450ml

5. Form the mixuture into a dough

6. Make into small round ball and place into a greased tray.

7. Polish a small amount of egg on top (Be careful on your strength when applying as you may deform the shape)

8. Bake at 180 degrees for 12 Minutes (Convention Oven). For Normal Oven, it is recommended to bake for at least 15 Minutes.

Points to note: 5 Minutes before the baking is done, remove the tray and apply another layer of egg glaze. Continue to bake to enjoy a nicer golden finish.

FINAL PRODUCT~ Peanut Cookie!

Grade: 4/5