Banana with Maple Syrup

Another banana recipe for kids, it can spread over bread. Alternatively, bake or toasted the banana and drizzle maple syrup and sprinkle cinnamon powder over it.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 1)
° 1 (175g) banana, peeled and sliced
° 1 teaspoon maple syrup
° ½ teaspoon cinnamon powder
° ½ teaspoon olive oil

Method
1. Heat oil in a wok. Throw in the banana and stir-fry for 1 minute.
2. Add the maple syrup and cinnamon powder and give it a quick stir-fry.
3. Serves immediately.

Toasted Banana!

Sunny had told me banana is an excellent fruit. Yes, banana contains B vitamin which is essential for the nervous system and the healthy function of our brain cells and also a good source of energy production! Here is another way to eat banana if you are tire of eating it raw. Another banana recipe is on the way soon. Click here to read banana story

The first photo might not look that good as the banana turn brown and degrade. For the second try, I brush some lemon juice on the banana to prevent it being oxidize.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 1)
° 1 (175g) banana, peeled
° 1 teaspoon icing sugar
° 1 teaspoon desiccated coconut

Method
1. Place banana in a toaster over and toasted for 8-10 minutes.
2. Transfer to a serving dish and slice the banana.
3. Sprinkle icing sugar and desiccated coconut on top and serves immediately.

Carrot and Celery Sticks with Mango Mayo Dipping Sauce

This is a very simple salad. To make it more interesting, I added fresh mango and oranges juice to the mayo to give it a different flavour.

Preparation: 13 mins

Ingredients (serves 4)
° 100g celery (weighed after trimming), trimmed and cut into match-stick length
° 100g carrot, peeled and cut into match-stick length

Dipping Sauce
° 1 tablespoon vegetarian salad cream or vegan mayonnaise, or to taste
° 75g fresh ripe mango
° ½ orange, freshly squeezed

Method
1. To make dipping sauce: Place the vegetarian salad cream, mango and orange juice in a blender and blend until smooth. Pour into a bowl or glass.
2. Place the celery and carrot in a bowl or glass and serves with the dipping sauce.

Glass Noodle Salad

A different kind of Salad.

Preparation: 15 mins

Ingredients (serves 2)
° 100g green bean sheet Jelly or glass noodle, blanched till softened and drained well
° 25g carrot, peeled and shredded
° small handful of coriander leaves
° some toasted sesame seeds (optional), for garnish

Seasoning
° 1 teaspoon sesame oil
° ½ teaspoon dried chilli flake
° ¼ teaspoon salt or to taste
° 1 tablespoon plum sauce
° 1 teaspoon lemon juice
° ½ teaspoon sugar or to taste

Method
1. Mix the all the ingredients for seasoning in a bowl and set aside.
2. Add in the green bean sheet jelly or glass noodle. Toss well.
3. Garnish with coriander leaves, sesame seeds and serve.

Easy Homemade Eggless Kaya (Sweet Potatoes Kaya)

Vegemight suggested that sweet potatoes can be used to make Eggless Kaya in the VSS forum. I tried it out with sweet potatoes and it works! So, no pumpkin or dislike pumpkin, use sweet potatoes instead. I did a real simple one without using pandan leaves, just sweet potatoes and coconut milk plus sugar.

After blending, in fact the consistency is just nice and could not decide whether to heat it up again or not. Further heating, would make the kaya thicker and harder upon cooling. I am not too sure whether coconut milk can be added without cooking as this is not going to be consumed within a day. So in the end, I just did a quick 1 minute heating up. In the future, maybe, I should have heat up the coconut milk first.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (makes 550g±)
° 350g sweet potatoes (weight after peeling), cut into small chunks
° 250ml fresh coconut milk
° 2½ tablespoons sugar or to taste

Method
1. Place the sweet potatoes in a heat proof serving bowl and steam for 15 minutes or until soft.
2. Combine the sweet potatoes, coconut milk and sugar in a blender, and blend until smooth.
3. Cook in a non-stick pan for 1 minute on medium-high heat, stirring continually until the sweet potatoes kaya becomes thick.
4. Leave to cool and store in a jar.

Tempeh Mini Cubes

This deep-fried tempeh with spices salt can be added to pasta, fried rice, congee and salad or eaten as it is.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 6 pieces (300g) fresh tempeh, small diced
° 1 teaspoon spices salt, or to taste
° oil, for deep-frying

Method
1. Mix the tempeh with spices salt evenly.
2. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the tempeh into the hot oil and fry until lightly golden yellow.
3. Remove the tempeh with a slotted spoon. Drain well on kitchen paper and serve.

Vegetarian Peanut Lotus Roots Soup

HA, I found this at the Vegetarian Shop at the Admiralty Wet Market (Admiralty MRT). It is another instant Vegetarian Food which Halal certified, where required just steaming or microwave.

It tastes nice, just that I don’t really like so much mock meat. I prefer the Vegetarian Peanut Lotus Roots Soup from Eight Immortal Vegetarian @ Causeway Point. It has very little mock meat but lots of peanuts! @ $3 per big bowl.

Lo Shi Fun in Soup

Dreamy makes me crave for this after she had left some comments on the Stir-fried Lo Shi Fun with Hot Pepper Paste recipe . I have to totally agree with her that in Singapore, we can hardly see Soupy Lo Shi Fun, it is always Stir-fried Lo Shi Fun with soy sauce. Soupy Lo Shi Fun just so simple and yummy. To stop my craving, I whip up a super fast bowl of Lo Shi Fun in Soup and enjoy it. I am adding granulated mushroom bouillon as I don’t have vegetable stock, plus some light soy sauce and oil to make the soup looks interesting. Sprinkle some white pepper and don’t forget that small plate of sliced red chilli with light soy sauce.

Preparation: 10 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 300g Lo Shi Fun, blanched
° 50g bean sprout, tail trimmed and blanched
° 750ml water
° 4 vegetarian fishballs
° 1 slice ginger (optional)
° salt and granulated mushroom bouillon, to taste
° 1 teaspoon light soy sauce
° ½ teaspoon sesame oil or garlic oil or fragrant oil
° 8-10 leaves local lettuce
° 1½ -2 teaspoons tong chai or preserved salted vegetable
° finely shredded spring onion or coriander leaves, for garnish

Method
1. To make the soup base: place the vegetarian fishballs, ginger and water in a pot and bring to a boil. Season to taste with salt, granulated mushroom bouillon, light soy sauce and oil.
2. Divide Lo Shi Fun, bean sprout, tong chai, local lettuce, and vegetarian fishballs into individual serving bowls.
3. Ladle the soup and garnish with spring onion or coriander.
4. Serve immediately.

Quick Button Mushroom Clear Soup

This is an easy-to-prepare clear soup.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 4 white button mushrooms, sliced
° 8 slices carrot
° 8 snow peas, cut into small section
° 1 slice ginger
° 375ml water or vegetable stock
° salt and pepper to taste
° granulated mushroom bouillon (optional), to taste

Method
1. Place button mushrooms, carrot, ginger and water in a pot. Bring soup to a boil and simmer for 3-5 minutes
2. Add in the snow peas and season to taste with salt and pepper.
3. Ladle the soup into individual serving bowls and serve.