Rooty Veggie Yusheng

Time Flies! It is long past Chinese New Year (Lunar New Year) and I just had “Yusheng” ! Isn’t “Yuseng” mix ONLY available during Chinese New Year period? At the moment, Yes!

And I just really can’t understand why it can’t be served all year round just like Rice Dumpling for Dragon Boat Festival (Duan Wu Festival in Mandarin). Salad lover will like this I guess and it is definitely good to share such lovely stuff with other Vegetarians/Vegans around the World.

I don’t know, maybe, having it as a daily affair, it loses its “special occasion kind of feeling”. Just like we lost the great enthusiasm toward Chinese New Year when we don’t have to wait till Chinese New Year to feast and don nice clothing …

Back to this Yusheng - How did I have this “Yusheng” Mix? In fact, I bought it in February early this year, as one of the surprise special gifts to someone who came over to Singapore from Italy in March. We were supposed to meet, but we were at the same meeting place and at the same time, but missed the chance of meeting each other.

Therefore, this pack of Yusheng Mix (expiry: end of 2009) was still with me until few days back when I finally decided to do another different type of Yusheng (not the Traditional Yusheng or Fruit Yusheng) but using ONLY root vegetables (Beet Root, Yam Bean and Lotus Root). It was appetizing …

Beet Root strained the other ingredients, what can be done here is to cut the root beet into shreds and leave it in the refrigerator to “dehydrate” it a little, so that it is not so "watery".

As for the Lotus root, slice them thinly (the hole pattern looks so beautiful) and put them in water with a few drops of vinegar added, if desired. You can also deep-fry it to make Lotus Root Chips that can be eaten on it own or use it for garnishing or add to a bowl of piping hot Ramen cooked with scrumptious Herbal/Vegetable stock …

Let your creative juices flow, look around the kitchen, mix and match the ingredients, and having unique and delectable dishes is so simple, easy and full of surprises …

The Universe of Vegetarian Cuisine is so vast and yet undiscovered …

Easy Homemade Eggless Kaya (Pumpkin Kaya)

So much talks about the pumpkin kaya and I remember a lovely Lady Volunteer, Kim Lan who in her 60s told me that pumpkin can be used to make pumpkin kaya and it is taste just like Kaya (Traditional Coconut Egg Jam which is used commonly as bread spread in Singapore). I regretted not asking her the exact ingredients and instructions.

Today, I did a first try and it turn out well. Traditional Kaya takes hours to made and it is very tedious. The pumpkin kaya that I did, was rather fast and save that my arm from aching (the continually stirring). The time taken to cook the kaya, depend how thick you love it to be, and pandan leaves can be added during the cooking, if desired. I found some oil at the end of the cooking, it could be from the coconut milk after continual cooking. Anyway, I discarded them. Palm sugar or brown sugar can be used too.

Doesn’t feel like making this, you can get from Nutrihub @ Cuppage Plaza, B2-25/26, Orchard.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (makes 250g±)
° 250g pumpkin (weight after peeling), cut into small chunks
° 250ml fresh coconut milk
° 2 tablespoon sugar or to taste
° 4 pandan leaves/screwpine (optional), tied into a knot

Method
1. Place the pumpkin in a heat proof serving bowl and steam for 8 minutes or until soft.
2. Pour coconut milk and pandan leaves and bring to a boil. Alternatively, omit this step.
3. Combine the pumpkin, coconut milk and sugar in a blender and blend until smooth.
4. Cook in a non-stick pan for 8-10 minutes on medium-high heat, stirring continually until the pumpkin kaya becomes thick.
5. Discard any oil from the pumpkin kaya, leave to cool and store in a jar.

Vegetarian Fish with 'Chilli Crab' Sauce

Vegetarian Fish with 'Chilli Crab' Sauce

&

Angel Hair with 'Chilli Crab' Sauce

The main ingredients ...

Just cooked this dish, an hour ago for lunch. Have a look.

Same recipe as posted earlier. This time, I decided to chop the ginger, garlic and chilli, plus I added 30ml of water. As you can see from the picture, the ginger and garlic can be chopped a little bit finer, if desired. Garlic can be reduced, as some garlic has a much stronger content. The amount of chilli and chilli sauce can be adjusted for the spicy of your liking.

Pasta with 'Chilli Crab' Sauce is another dish you can have.

Vegetarian Fish with “Chilli Crab” Sauce

East Coast Chilli Crab is the word-famous dish that put Singapore on the culinary map. Till now, I still have not found a vegetarian/vegan version of it at any of the vegetarian eateries. My last tasting of this dish was more than 15 years ago, I almost forgotten the taste. Yesterday, I cook it which was my first try, I think it is almost there – sweet and spicy. I could not find a good substitute for the crab, so I used vegetarian fish slices. I still believe that young jackfruits, those unripe ones will make a good substitution but I don’t know where to get them.

Oh yeah, I added tomatoes puree to replace the usage of corn starch. Egg is omitted for a vegan version. I cannot remember whether the chilli crab sauce thick or thin. Therefore, I didn’t add any water in the recipe. If you find that it is too thick, just add some water or stock a little bit at a time to get the desired consistency, before you turn off the heat. It is better to mince or finely chopped the garlic, ginger and chilli rather than blended (I blended it, so you can't see little lumpy garlic, ginger and chilli in the picture). Don’t forget the hot buns which is crispy outside and fluffy inside that you can use to mop up the sauce with.
Preparation: 15 mins, Cooking time: 10 mins

Ingredients (serves 2-4)
° 2-4 slices vegetarian fish, pan-fried or bake or not at all
° 1 tablespoon oil
° few sprigs fresh coriander or spring onion, for garnish

Sauce
° 25g ginger, finely minced or blended
° 15g-20g garlic, finely minced or blended
° 2 red chilli padi or 1-2 red chilli, seeded and finely minced or blended
° 100g tomatoes (weight after peeling), peeled and blended
° 1½ tablespoons chilli sauce, or to taste

° 3 tablespoons tomatoes sauce
° 1 tablespoon salted soybean paste
° 1 tablespoon cooking rice wine
° 1 teaspoon sugar, or to taste
° pepper to taste

Method
1. Heat the oil in a wok. Add in the ginger, garlic and chilli and fry till fragrant.
2. Add in the salted soy bean paste and stir-fry for a moment. Stir in the tomatoes puree, chilli sauce, tomatoes sauce, cooking rice wine, sugar and pepper.
3. Bring to a boil. If the sauce is too thick, add in some water or stock. Throw in the vegetarian fish slices.
4. Dish up, garnish with coriander and serve immediately.

Vegetarian Bak Kut Teh Noodle (Tofu Puff & Mushroom Version)

Home cooking does not require all that much effort and require little culinary skill to cook. With the instant bak kut teh sachet, with some fresh ingredients plus a fairly short time, you can enjoy a bowl of piping hot bak kut teh noodle soup. For a more robust flavour either simmer longer or let it stands for half to one hour and heat up again. Carrot is used to lend its sweetness to the soup, alternatively, used sugar cane. Garlic can be omitted, if desired. This soup goes well with plain rice too. Just serve with a plate of freshly red chilli slices and light/dark soy sauce.

Preparation: 5 mins, Cooking time: 20 mins

Ingredients (serves 2-3)
° 1 sachet A1 vegetarian bak kut teh
° 1 carrot, peeled and cut into small chunks
° 3-5 cloves garlic
° 1-1.25 litres water
° 8-9 fresh shiitake mushrooms
° 6 big beancurd puffs, washed or blanched
° 6 button mushrooms (can mushrooms)
° 50g Chinese lettuce
° salt, pepper, light soy sauce, to taste
° 300g hokkien mee, blanched
° a small handful fresh chopped spring onion or coriander leaves (optional), for garnish

Method
1. Place the vegetarian bak kut teh sachet, carrot, garlic and water in a pot and bring to a boil. Add the mushrooms, beancurd puff and simmer 10-15 minutes. Season to taste with salt, pepper and light soy sauce.
2. To serve, divide lettuce, hokkien mee between serving bowls. Ladle the soup into individual serving bowls and serve hot.

Fried Carrot Cake

I had an ex-colleague who married to USA. One day, she told her hubby that she missed the carrot cake. The next day, her hubby brought home some carrot cake but that was not what she missed. The carrot cake she was referring to is fried carrot cake or chai tow kway" (菜頭粿;) which is a common dish here which Singaporeans eat throughout the day.

Ready made carrot cake for stir fry can be purchased and this carrot cake that I used is produced by Hiap Chen Food Proudcts Pte Ltd. Egg is omitted for this vegan version.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 500g carrot cake, cubed
° 2 cloves garlic, finely chopped
° 2 tablespoons salted radish (chye poh)
° 3 tablespoons vegetable oil
° 4½ -5 tablespoons sweet sauce
° ½ tablespoon light soy sauce
° ½ red chilli (optional), finely minced

Method
1. Heat one and half tablespoon oil in a non-stick pan or wok. Add the garlic and salted radish fry for 2 minutes or till fragrant. Set aside.
2. Heat one and half tablespoon oil in a non-stick pan or wok. Add the carrot cake and stir fry for 1-2 minutes. Add in the stir-fry garlic and salted radish and chilli paste. Drizzle with the sweet sauce, light soy sauce and mix well.
3. Serve immediately.

Vegetarian Bak Kut Teh (Vegetables Version)

With all these instant sachets, it makes cooking so much easier and it does not require any special culinary skill at all. I used to get the vegetarian bak kut teh pack that comes with herbal sachet and the mock meats which taste equally good. However, I don’t really like eating so much mock meats.

Now, I finally found the A1 vegetarian bak kut teh sachet that suits my palate. By using lotus roots instead of mock meats and increase the vegetables intake by adding rocket leaves, tang-O or lettuce, I can have vegetarian bak kut teh which consists of vegetables. For a quicker version, use shiitake mushrooms, beancurd puffs, as these ingredients take a shorter time to cook. Few pieces of mock meats can be added, if desired. This soup goes well with rice and a plate of freshly sliced red chilli with light soy sauce. Use this soup for noodle, you can have a bowl of vegetarian bak kut the mee.

Preparation: 10 mins, Cooking time: 35 mins

Ingredients (serves 2-3)
° 1 sachet A1 vegetarian bak kut teh
° 200g lotus root, thinly sliced
° 3-5 cloves garlic
° 1.25 litres water
° 100g rocket leaves or tang-O or Chinese lettuce, torn into big pieces
° salt and pepper, to taste
° light soy sauce, to taste
° a small handful fresh chopped spring onion or coriander leaves (optional), for garnish

Method
1. Place the vegetarian bak kut teh sachet, lotus root, garlic and water in a pot and bring to a boil. Simmer 25-30 minutes or until the lotus is tender. Add in the rocket leaves or tang-O or lettuce. Season to taste with salt, pepper and light soy sauce.
2. Ladle the soup into individual serving bowls, garnish with spring onion or coriander leaves and serve hot.

Satay Peanut Sauce

This is the vegetarian version of spicy peanut sauce, where shrimp paste is replaced by vegetarian belacan. Usually this recipe calls for shallots, however, in here it is omitted. This is a sauce that can be use for dipping Vegetarian Satay, whipping up Satay Beehoon and Gado Gado – Indonesian Vegetable Salad.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (makes 200g ±)
° 2 fresh red chilli, seeded and chopped
° 2 red chilli padi (optional), seeded and chopped
° 2 slices ginger, chopped
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 7.5cm, chopped
° 2 candlenuts, chopped
° ½ teaspoons vegetarian belacan powder
° 1 tablespoon carotino oil or vegetable oil
° ½ teaspoon tamarind/assam paste, knead with 150ml water and strained
° ½ teaspoon salt, or to taste
° 2 tablespoons black sugar or palm sugar, or to taste
° 125g grounded peanut powder or finely crushed roasted peanut

Method
1. Grind chilli, ginger, lemongrass and candlenut into fine spice paste. Stir in vegetarian belacan powder and set aside.
2. Heat oil in a pot or wok, fry the spice paste for 1 minute or until fragrant. Stir in tamarind liquid and bring to a boil.
3. Stir in the black sugar, salt, peanut powder and bring to a boil. If the sauce is too thick, add some water. To thicken the sauce, add a little bit more peanut powder. Set aside.

Rojak … A Spicy Salad !

Rojak is a fruit and vegetable salad dish which is very popular in Singapore, Malaysia and Indonesia. It is a popular street food which needs to be consumed immediately, before it waters out after a while. To create that exotic flavour, do not forget to add tamarind liquid, lime juice and torch ginger bud.

Preparation: 20 mins

Ingredients (serves 4-5)
° 200g-250g pineapple, peeled and cut in bit-sized chunks
° 200g cucumber, cut in bit-sized chunks
° 200g yam bean, peeled and cut in bit-sized chunks
° 100g young green mango (optional), peeled and cut in bit-sized chunks
° 50g beansprout (optional), tailed, washed and blanched
° 1 chinese crullers, toasted and snip in bit-sized chunks
° 1 small torch ginger bud, finely shredded

Dressing
° 1 tablespoon assam/tamarind paste, knead with 3 tablespoons hot water and strained
° 2 tablespoons (4 limes) freshly squeezed kalamansi lime juice
° 1 tablespoon sugar, or to taste
° 4-5 tablespoons vegetarian rojak sauce
° 1 tablespoon toasted sesame seeds
° 4-5 tablespoons grounded peanut

Method
1. To make dressing. Mix assam/tamarind liquid, lime juice, sugar, rojak sauce in a large mixing bowl. Remember to taste it, it should be spicy, sweet, sharp and smoky. Add more assam/tamarind liquid, sugar, or lime juice, if necessary.
2. Throw in all the entire ingredients and toss well. Sprinkle in most of the sesame seed and grounded peanut and toss again.
3. Top with more grounded peanut, shredded torch ginger bud and serve immediately.

Vegetarian Fish Curry

Vegetarian Fish Curry is simple vegetable curry with vegetarian fish added which can be optional. It is spicy and taste a bit sour and either served as a side dish or with rice as a light lunch.

Preparation: 15 mins, Cooking time: 15 mins

Ingredients (serves 2-3)
° 2-3 (100-150g) vegetarian fish slices, pan-fried
° 100g egg plant, sliced
° 2 tomatoes, quartered
° 4 lady’s finger/okra, trimmed and cut into section
° 1 fresh red chilli, seeded and cut into section
° 1 fresh green chilli, seeded and cut into section
° 4 small beancurd puffs (optional)
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 5cm
° 1-2 sprigs curry leaves
° 1-1½ tablespoon curry powder (fish blend)
° 1-½ teaspoon chilli powder
° 2 tablespoons oil
° 50ml coconut milk
° 250ml water
° ¾ teaspoon assam paste, knead with 1 tablespoon water and strained
° salt and sugar, to taste
° 1 shallot (optional)
° 1 clove garlic (optional)
° ½ teaspoon vegetarian belacan (optional)
° 2 candlenuts

Method
1. Grind shallot, garlic, vegetarian belacan, candlenuts into fine spice paste and set aside.
2. Mix the curry powder and chilli powder with a tad of water to form curry paste and set aside.
3. Heat oil in a pot or wok, fry the spice paste until fragrant. Add in the curry paste and fry over medium heat until fragrant.
4. Add in the water, lemon grass, curry leaves and egg plant. Bring to a boil and simmer for 5-10 minutes until the eggplants are slightly tender. Add in tomatoes, chilli, beancurd puff, lady’s finger and simmer for 3-5 minutes. Stir in coconut milk and assam juice. Season with salt, sugar and bring to a boil.
5. Lastly, add in the vegetarian fish slices and serve immediately with rice.

Vegetarian Chicken Rice (Hainanese Style)

Hainanese chicken rice is one of the favorite’s local dishes in Singapore. This recipe is the vegetarian version of the chicken rice. It simpler in style and can be served with deep-fried vegetarian drumsticks or steamed king oyster mushroom (vegetarian version of steamed chicken to replace sliced chicken for a healthier choice. For the chilli sauce, I have two versions, one with garlic and shallot and the other without without.

Preparation: 5 mins Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 1 tablespoon fresh ginger, finely chopped
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 4 cm
° 4 pandan leaves (screwpine), tied into a knot
° 1 tablespoon sesame oil
° ½ teaspoon salt

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 with sliced vegetarian poached chicken (steamed cardoncello mushroom), cucumber slices, tomatoes and chicken rice chilli.

Vegetarian Laksa (without shallot)

Laksa is spicy noodle soup which is very popular in Singapore and Malaysia. Shrimp paste, dried shrimps and cockles are the important ingredients used in cooking laksa. This vegetarian recipe takes away the shrimps and uses straw mushrooms to substitute the cockles.

Preparation: 30 mins Cooking time: 30 mins

Ingredients (serves 2)
° 200g rice vermicelli or hokkien mee, blanched
° 80g beansprout, tailed and blanched
° 2 pieces tofu puff (big), sliced
° 300ml fresh coconut milk
° 4 vegetarian fishballs (optional)
° 500ml water
° 40g laksa leaves (with stalk)
° 10 straw mushrooms, halve
° a small handful finely shredded laksa leaves
° salt and sugar, to taste

Laksa Paste (makes 75g)
° 6 dried chilli, chopped
° 3 stalk lemon grass, peel off outer layers, cut out 7.5cm, chopped
° 25-30g galangal, chopped
° ¾ thumb-sized fresh turmeric, chopped
° 2-3 candle nuts, chopped
° 1½ teaspoons vegetarian belacan
° 5-6 tablespoons vegetable oil, for frying
° ½ teaspoon salt
° 1 teaspoon sugar

Method
1. Grind laksa paste ingredients until fine and set aside.
2. Heat oil in a wok or frying pan. Add the laksa paste and fry for 10 minutes or until thickened and fragrant. Set aside.
3. Place the laksa leaves and water in a pot. Bring to a boil and simmer for 10-15 minutes. Remove all the laksa leaves with a slotted spoon and discard. Stir in the laksa paste, coconut milk, tofu puffs, vegetarian fishballs and bring to a boil. Season with salt and sugar to taste.
4. To serve, divide beansprouts, rice vermicelli/hokkien mee and straw mushrooms between serving bowls. Ladle the laksa soup into individual serving bowls and sprinkle some shredded laksa leaves.

Tip
1. To make vegetarian cockles, place 10 straw mushrooms (halve or sliced) in a pot. Stir in 3½ tablespoons light soy sauces, 4 tablespoons water, 2 tablespoons sugar. Bring to a boil and simmer until sauces thicken. Unsweetened soy milk can be used to replace coconut milk, if desired.

Vegetarian Laksa

Laksa is spicy noodle soup which is very popular in Singapore and Malaysia. Shrimp paste, dried shrimps and cockles are the important ingredients used in cooking laksa. This vegetarian recipe takes away the shrimps and uses straw mushrooms to substitute the cockles.

Preparation: 30 mins Cooking time: 30 mins

Ingredients (serves 3)
° 300g rice vermicelli or hokkien mee, blanched
° 120g beansprout, tailed and blanched
° 3 pieces tofu puff (big), sliced
° 450ml-500ml fresh coconut milk
° 6 vegetarian fishballs (optional)
° 750ml water
° 60g laksa leaves (with stalk)
° 15 straw mushrooms, halve
° a small handful finely shredded laksa leaves
° salt and sugar, to taste

Laksa Paste (makes 125g)
° 75g onions or shallots, chopped
° 6 dried chilli, chopped
° 1 stalk lemon grass, peel off outer layers, cut out 7.5cm, chopped
° 1 thick slice galangal, chopped
° ½ thumb-sized fresh turmeric, chopped
° 1 candle nut, chopped
° 1 teaspoon vegetarian belacan
° 5-6 tablespoons vegetable oil, for frying
° ½ teaspoon salt
° 1-2 teaspoons sugar

Method
1. Grind laksa paste ingredients until fine and set aside.
2. Heat oil in a wok or frying pan. Add the laksa paste and fry for 10 minutes or until thickened and fragrant. Set aside.
3. Place the laksa leaves and water in a pot. Bring to a boil and simmer for 10-15 minutes. Remove all the laksa leaves with a slotted spoon and discard. Stir in the laksa paste, coconut milk, tofu puffs, vegetarian fishballs and bring to a boil. Season with salt and sugar to taste.
4. To serve, divide beansprouts, rice vermicelli/hokkien mee and straw mushrooms between serving bowls. Ladle the laksa soup into individual serving bowls and sprinkle some shredded laksa leaves.

Tip
1. To make vegetarian cockles, place 15 straw mushrooms (halve or sliced) in a pot. Stir in 5 tablespoons light soy sauces, 6 tablespoons water, 2-3 tablespoons sugar. Bring to a boil and simmer until sauces thicken.
2. Unsweetened soy milk can be used to replace coconut milk, if desired.