Lemon Grass Agar-Agar

Someone shared about a lovely Rice Pudding Dessert that uses lemongrass flavoured coconut milk and mint. That gave me the inspiration to come up with this agar agar for kids. Besides this, it also makes me think of using glutinous rice to cook with lemongrass serve with durian or banana and coconut milk!

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (Makes 32 pieces)
° 12g agar-agar powder
° 1.25l water
° 10-12 stalks fresh lemon grass
° 250ml fresh coconut milk
° 250g sugar or to taste
° food colouring (optional)

Method
1. Peel off the outer layers of the lemon grass stalks, leaving the tender whitish centre. Cut into 8cm pieces and bruised. Place the lemon grass and 1 litre water in a pot. Bring to the boil and simmer for 5 minutes. Discard the lemon grass.
2. Dissolve agar-agar powder in 250ml of water. Pour into the pot the pot, add sugar and bring to a boil.
3. Mix 250ml agar-agar mixture to 250ml coconut milk, let it cool into individual mould or serving glass.
4. Pour in the rest of agar-agar when the coconut layer starts to firm up. Leave it to cool and refrigerate. Serve chilled.

Mix and Match Recipes !

Stir-Fried Beansprout with Asparagus and Carrot (garnish with crispy tempeh cubes)

Stir-Fried Lady’s Finger (garnish with crispy tempeh cubes and chopped red chilli)

By mixing and matching 2 recipes together, it creates another variant! You can even chop the tempeh smaller if desired, it would looks like minced meat.

Crispy Tempeh Mini Cubes
Simple Stir-Fried Beansprout
Simple Stir-Fried Okra(Lady's Finger)

Lunch Box …

During August and September, I prepared lunch box for my son frequently. What I discovered that not all vegetables are suitable for lunch boxes.

Mushroom, tofu, cabbage, tomatoes, soybean sprout, celery, kelp salad, corn salad, mashed eggplants, cauliflower, pickled cabbage, pumpkin, curry dishes can be an ideal choice.

Soup is an excellent choice as you can put hot soup in a thermos flask (or those used for hot beverage).

Braised dishes, quick one-pot meal, sushi rice, cold soba are a good choice. Home-made rice seasoning and furikake can be packed separately and mix with the rice.

Note: Lunch Box needs to be prepared properly and put in suitable containers, else it can be hazardous to health. I purchased a Zojirushi brand thermos flask during a Sale, it was a steal.

Kindness Banana Salad

Why do I name this as Kindness Banana Salad?

Because this recipe was given to me via email by a Non-Vegetarian , Sous Chef – Mr Alfred Lee. I have used Vegetarian Mayo instead of Yogurt following the recipe (check out the recipe below). If Alfred had whip up this salad, I am very sure the presentation is very very much better than mine. Don’t believe me check out his blog at www.citi-monkey.blogspot.com, you will WOW.

Thank you very much Alfred, hope you could create more Vegetarian and Vegan Friendly delectable dishes for us :)

........................................................................

Hi Crystal,

I just read through your new recipe on banana so perhaps you would like to try this banana salad which is pretty simple and taste good to me.

Ingredients

Mango Puree - sweetPlain Yoghurt - I am not very sure do all vegetarian take yoghurt, if not substitute with vgt mayonnaise
Lemon Juice as desire
Mix well

Then add in the Banana slice about 2-3cm thick
Mint leaves slice
Garnish with wedges of strawberry and mint leaves

Good Day,
Alfred

Noodles with 'Feng Cheng Toon Vegetarian Chops’

HA! You don’t need any cooking skill to whip up this dish. Just blanched the yellow noodle in boiling water and drained. Next, add ‘Feng Cheng Toon Vegetarian Chops’ (香椿素食肉燥), no other seasoning or oil is required. Toss well and enjoy a simple bowl of noodle.

For garnishing, some toasted sesame seeds or freshly chopped spring onion or sliced Lady’s Finger (blanched).

Cold Tofu with Feng Cheng Toon Vegetarian Chops

This is a NO COOK DISH that anyone can do. Just get a pack of silken tofu, cut it into 8 sections. On top of each tofu cube, put ½ teaspoon of ‘Feng Cheng Toon Vegetarian Chops’ (香椿素食肉燥), garnish with chilli slice and coriander. Done and so Simple!

If you want the silken tofu to have softer texture, you need to steam it. Where to get? Friendly Vegetarian Supplier again!

Stuffed Red Chilli

Toasted or baked Stuffed Chilli / Steamed Stuffed Chilli

I posted the Vegetarian Spinach Fish Ball two days ago. I was wondering what else can I do with them, I still have some left …

What I did next, again is something very simple. I bought some fresh chilli from the wet market, washed, made a slit and removed the seeds, cut the Vegetarian Spinach Fish Ball into 4 quarters and then stuffed them into the red chilli.

What’s next? I tested out steaming and toasted it in my toaster oven (brush some oil). Which method to use, that depends on your preference.

Oh yeah, for those who does not like mock fish ball, use baby corn then. This dish is so easy and simple. It can be used for BBQ too.

Quick Instant Udon

A cube of preserved tofu/fermented tofu

This was an accidental discovery. Few days back, I just dump half a pack of udon which had been left in the refrigerator for quite awhile into a pot of water and bring to a boil. A bottle of fermented beancurd (preserved tofu) was left on the dinning table which I forgotten to put back in the refrigerator. So, I just took a cube of preserved tofu and mixed in. It turn out, not a bad choice! If you find this too simple, you can add silken tofu, season with sesame oil and/or granulated mushroom bouillon. A hot bowl of udon in less than 10 minutes.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 1)
° 1 pack (200g) udon noodle
° 3 cubes preserved tofu, mashed
° 450ml water
° ¼ teaspoon roasted sesame seeds
° small handful nori shreds
° small handful freshly chopped spring onion (optional)

Method
1. Place the udon in a pot or wok with water and bring to a boil.
2. Stir in the mashed preserved tofu and mix well.
3. Transfer to a bowl. Garnish with shredded nori, sesame seeds, and spring onions serve hot.

Vegetarian Siew Mai & Vegetarian Spinach Fishball

Going vegetarian and yet have occasional crave for Dim Sum or Fish ball? Fear not, there are these ready-made frozen Vegetarian Siew Mai and Vegetarian Spinach Fishball (I could not really remember the actual name) at reasonable price.

Just steam them for 8-10 minutes and you can enjoy these tastes yummy Vegetarian Siew Mai and Spinach Fishball. Just remember, don’t indulge too much …

Ideal for party food with little preparation and yet presentable …

Where to buy: Friendly Vegetarian Supplier

Stir-Fried Beijing Cabbage with Tempeh

Wondering what can we cooked with tempeh which has higher content of protein, fiber and vitamins compare to tofu. Here is a quick and simple stir-fried vegetable with tempeh, you can add more tempeh if desired.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 2 pieces (100g) fresh tempeh, deep-fried and sliced
° 125g Beijing cabbage, cut into strips
° 50g carrot, peeled and shredded
° 1 clove garlic or 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° salt and pepper, to taste

Method
1. Heat oil in a wok. Fry the garlic or ginger for half a minute or until fragrant.
2. Add the carrot, cabbage and tempeh. Stir fry over medium heat for 2-3 minutes. Season with salt and pepper. Sprinkle some water if it is too dry.
3. Dish up and serve immediately.

Asparagus Wrap

Asparagus Wrap - It looks appealing and kids might love it! Just wrap one or few stalks of Asparagus with Spring Roll Pastry Skin and seal it with water (I used mashed tofu left over from my wonton). No need any seasoning.

Next, just deep-fry it and then served with any chilli sauce you prefer or veg*n mayo or special homemade mayo with curry powder.

This is my first try, I should have left a small bit of Asparagus, so it will not be ‘bending’ after a while.

Fried Noodle with Tempeh

Fried noodle dish with vegetable and tempeh. Simple, palatable and an ideal meal for lunch box. Garnish with Chinese parsley and chilli, if desired.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 250g hokkien mee, blanched and drained well
° 2 pieces (100g) fresh tempeh, deep-fried and sliced
° 125g round cabbage or Beijing cabbage, cut into strips
° 50g carrot, peeled and shredded
° 1 clove garlic or 1 slice ginger, finely chopped
° 1½ tablespoons olive oil
° salt, to taste
° 2 tablespoons light soy sauce, or to taste

Method
1. Heat oil in a wok. Fry the garlic or ginger for half a minute or until fragrant.
2. Add the carrot, cabbage and tempeh. Stir fry over medium heat for 1-2 minutes. Season with salt.
3. Throw in the noodle, add the light soy sauce and toss gently to mix over low heat. Sprinkle some water for easier tossing, if needed.
4. Dish up and serve immediately.

Banana and Beetroot Soy Milk Shake

I had cooked Beetroot rice using Beetroot in the previous recipe. As for the cooked beetroot, I used it for this banana and beetroot soy milk shake. With banana added to it, it is much sweeter and pleasant to drink. Kids will love this too.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2-3)
° 125g beetroot, peeled and cut into small chunks
° 2 banana, peeled and cut into small chunks
° 500ml reduced sugar soy milk

Method
1. Bring the water in the steamer to a boil. Place the beetroot in the steamer and steam for 10 minutes or until soften. Leave to cool.
2. Combine all the ingredients in a blender and blend until smooth. Chilled or serve with ice.

Colourful Beetroot Rice

I got this beetroot and I throw it into the rice cooker to cook with the rice. The colour from the beetroot had made the rice so beautiful. I didn’t add any salt to it, so I can choose to mix with homemade Vegetarian Furikake (combination of Vegetarian Salted Fish, Aonoriko Seaweed and Black and White Sesame Seeds). I just garnish it with mint leaves and Vegetarian Floss. This should appeal to little kids too. What about the cooked beetroot, I used them to make a Beetroot and Banana Soymilk Shake, in this way, I save time and energy.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 1 (125g) beetroot, peeled and halved

Method
1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and serve hot.

Mock Floss Toast ...

If you have ever been to Toast Box and the Pork Floss Toast made you salivate, no worry, we can easily have a Vegetarian Pork Floss Toast. Just get the Vegetarian Pork Floss from the Vegetarian Shops!

With some breads (toasted optional), spread it with veg*n mayo or margarine and pour the vegetarian pork floss over it, that’s!

I would think that the Golden Pumpkin Meat Floss (vegetarian) is much better than the Vegetarian Pork Floss which I used in the photo.

Prawn Noodle Paste Fried Rice

I got this bottle of Penang Prawn Noodle Paste from the Friendly Vegetarian Food Supplier. Making a bowl of Penang Prawn Noodle is so easy.

I used the paste for fried rice too, just that the above photo didn’t turn out well, my hand must have shook!

Quick Curry Sauce

I read a question asking for curry sauce somewhere and I given a reply for whipping up a quick curry sauce without actually trying out. Few days ago, I gave it a try and it turns out well. So, if you need some curry sauce for the instant roti prata or plain rice within 5 minutes, here is might be the recipe. I added instant mashed potatoes to it to thicken the sauce and for some flavour.

Preparation: 5 mins Cooking time: 5 mins

Ingredients (serves 2)
° 1 tablespoon curry powder
° ½ teaspoon chilli powder (optional), or to taste
° 125ml water
° 125ml coconut milk or unsweetened soy milk
° 1-1½ teaspoon instant mashed potatoes
° ¾ tablespoon olive oil
° salt to taste

Method
1. Mix the curry powder and chilli powder with a tad of water to form curry paste and set aside.
2. Heat oil in a non-stick wok. Add in the curry paste and fry over medium heat until fragrant.
3. Pour in the water and coconut milk and bring to a boil.
4. Add in the instant mashed potatoes and give it a stir. Season to taste with salt and serve.

Dried Lily Buds with Red Date and Mushroom Soup

This soup is real simple, quick to cook and yet scrumptious and full of nutrients. Dried lily bulbs have lots of protein, iron, vitamin A, some calcium and phosphorous. It also calms the nerves, revitalizes the blood and strengthens brain function too. With red dates, this soup helps to improve qi, boost blood circulation and calms the spirit as well.

It would be a good bowl of hot soup for confinement.

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 25g dried lily bud, trimmed, soaked and knotted
° 8 seedless red dates
° 4 Chinese dried mushroom, soaked
° 1 slice ginger
° 500ml water or vegetable stock
° salt, to taste
° granulated mushroom bouillon (optional), to taste
° some coriander leaves (optional), for garnish

Method
1. Place dried lily bud, red dates, mushrooms, ginger and water in a pot. Bring to a boil and simmer for 10 minutes.
2. Season to taste with salt and granulated mushroom bouillon.
3. Ladle the soup into individual serving bowls, garnish with coriander leaves and serve hot.

Lemon Grass with Ginger and Red Dates Drink

Lately, have been real busy and haven’t had any time for any new recipes. Guess this will last till year end. Have been brewing lemon grass with ginger quite often lately, it is examination period! Lemon grass can help to relieve anxiety and stress, detox, stimulating digestion and blood circulation. It can be served hot or chilled. The amount of ginger can be increased, for those who are nursing a cold.

Today, I added red date to it, so it can also be a confinement hot beverage if desired. I like to brew this tea in the morning and keep in the claypot or hot water flask till afternoon, by then the flavour is real robust.

Preparation: 5 mins, Cooking time: 13 mins

Ingredients (serves 2)
° 4 stalks fresh lemon grass
° 4 slices ginger
° 8 seedless red dates
° 500ml water
° rock sugar to taste
° 2 stalks fresh lemon grass (optional), for garnish

Method
1. Peel off the outer layers of the lemon grass stalks, leaving the tender whitish centre. Cut into 7.5cm pieces and bruised.
2. Place the lemon grass, ginger, red dates and water in a pot. Bring to the boil and simmer for 5-8 minutes. Add rock sugar and simmer until it dissolved.
3. Serve hot or chilled. Add a stalk of fresh lemon grass as swizzle stick, if desired.

Dishes done but lost my recipes :(

I used silken tofu and did it like Agedashi Tofu except I ‘stick’ a piece of seaweed on it. Stir-fry some vegetable and used vegetarian oyster sauce and soy sauce for the sauce.

Sushi!

Instead of using nori sheet for the sushi, I used cucumber. It is real simple and easy to cut the cucumber strip – with the help of the Vegetable Peeler.

Matcha with Wolfberries Steamed Cake. I don’t know should I call it cake or not, it is just too heavy. Maybe, next round I should use Matcha powder with raisins.