Fragrant Coconut Rice (Nasi Lemak)

Coconut rice is a simple and easy to prepare rich rice dish which can be eaten on its own or to be accompanied by side dishes such as fried vegetarian drumstick, vegetarian fish slice, or sliced cucumber.

Preparation: 5 mins Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 300ml coconut milk
° 100ml water
° 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.

Tip
1. Pandan leaves (screwpine) and sugar can be added, if desired.
2. Thai Coconut Rice usually does not have any pandan leaves (screwpine) added but with sugar.
3. As for Nasi Lemak, pandan leaves (screwpine) are added. Pandan leaves juice can be used to give the rice a lighter shade of green. Chopped 10 pandan leaves, with 50ml of water and blend to a grassy pulp. Squeeze the pulp in muslin cloth for the green juice, add to the rice and reduce the amount of water accordingly.

Yellow Rice

Javanese serves Yellow Rice (Nasi Kuning) for almost every traditional ceremony or special occasion. The oil in the coconut milk gives it a glistening appearance, keeps each grain separate, and the turmeric gives the dish a nice yellow colour. It can be accompanied by side dishes such as fried vegetarian drumstick, vegetarian redang, vegetarian sambal chilli or curries.

Preparation: 5 mins Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 300ml coconut milk
° 100ml water
° ½ teaspoon salt
° ½ teaspoon ground turmeric
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 7.5 cm and bruised
° 1 tablespoon vegetable oil


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.

Tip
1. ½ teaspoon of freshly squeezed kalamansi lime juice can be added to enhance the yellow colour of turmeric, if desired.
2. To make Turmeric Glutinous Rice (Nasi Kunyit) which is known as wedding rice in Indonesia, served in a traditional wedding ceremony, just replaced the rice with glutinous rice (soaked for 3-6 hours) and lemongrass with 1 blade of pandan leave (screwpine). Use 180-200ml of coconut milk and do not add any water.

Vegetarian Opor Ayam (Coconut Chicken Curry)

Opor Ayam is a tasty braised chicken in coconut milk dish from Indonesia. For this vegetarian version, potatoes are added instead of using all vegetarian meat.

Preparation: 5 mins Cooking time: 20 mins

Ingredients (serves 2-3)
° 200g potatoes, peeled and cut into chunks
° 50g vegetarian meat
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 7.5cm
° 2 kaffir lime leaves
° 1 tablespoon curry powder (meat blend)
° ½ teaspoon chilli powder (optional)
° 250ml coconut milk
° 150ml water
° 1.5 tablespoons vegetable oil
° 1 teaspoon salt
° 1 teaspoon sugar

Method
1. Mix the curry powder and chilli powder with a tad of water to form curry paste.
2. Heat oil in a wok or frying pan, fry the curry paste until thickened and fragrant. Add 2 tablespoons coconut milk and fry for 1-2 minutes.
3. Stir in potatoes, vegetarian meat, lemon grass, lime leaves, coconut milk and simmer for 15-20 minutes or until the potatoes are tender.
4. Add salt and sugar and cook till the gravy is slightly thickened. Serve hot 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.

Tempura Vegetable Fritters

Combining chopped vegetables and tempura batter to make lacy, feather-light and a slightly see through crispy vegetable fritters. Serve with a small bowl of tempura dipping sauce with finely grated daikon (radish) and ginger.

Preparation: 15 mins Cooking time: 20 mins

Ingredients (serves 2-3)
° 50g carrot, peeled and cut into short lengths
° 50g white radish, peeled and cut into short lengths
° 6 French beans, tailed and cut into short lengths
° 2 shiitake mushrooms, sliced
° 25g tempura batter mix
° ¼ teaspoon salt, or to taste
° 50ml ice cold water
° oil, for deep-frying
° 1 teaspoon sesame oil (optional), for deep-frying

Tempera Dipping Sauce
° 4 dried kelps in knot
° 150ml water
° 20ml miri or 10ml cooking rice wine
° 25ml shoyu or 35ml light soy sauce
° 20g daikon, peeled, finely grated and squeezed to remove excess liquid
° 1 teaspoon fresh ginger, finely grated

Method
1. Place all the julienned vegetables in a bowl. Add the tempera batter mix, salt, water and mixed well.
2. Heat oil and sesame 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 a heaped tablespoon of the mixture into the hot oil and fry in batches until lightly golden brown.
3. Remove the vegetable fritters with a slotted spoon. Drain well on kitchen paper and keep warm in the oven until ready to serve.
4. Place the dried kelps and water in a small pot to make vegetarian dashi stock. Bring to a boil and simmer for 10 minutes or until 100ml stock left in the pot. Stir in mirin, shoyu and reduce the heat to low and keep warm until ready to serve with grated daikon and ginger.

Tip
1. Use fresh batch of oil and ensure that the deep-fryer or wok is filled with one-third full of oil for deep frying.
2. For every 150g of julienned vegetables, use 25g of tempura batter mix and 50ml of ice cold water.
3. Stir in ¼ teaspoon of sugar if light soy sauce is used for the dipping sauce, if desired.
4. Curry powder can be added to the batter, if desired.

Steamed Vegetarian Fish

This easy steamed dish without much work and is ideal for busy people who have little time to spare.

Preparation: 7 mins Cooking time: 8 mins

Ingredients (serves 2-3)
° 2-3 (100-150g) vegetarian fish slices
° 1 tomato, cut into 6 wedges
° 2-3 thin slices ginger, finely shredded
° 1 preserved sour plum (optional)
° ½ fresh red chilli (optional), seeded and finely shredded
° 1 tablespoon vegetable oil
° ½-1 teaspoon light soy sauce
° a small handful fresh coriander leaves, for garnish

Method
1. Arrange the vegetarian fish in a heatproof serving plate. Drizzle oil, soy sauce and scatter plum, ginger and tomato over the plate. Steam for 8 minutes.
2. Garnish with coriander, chilli and serve immediately.

Tip
1. Thin slices of silken tofu and cooked Chinese dried mushrooms can be scattered before steaming, if desired.

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.

Nori Rice

This is just another way to add some flavoring to the white rice, if it is too plain for your tastes. It can be shaped into a ball to make Nori Rice Ball with or without filling.

Preparation: 5 mins Cooking time: 20 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 1.5 tablespoons Japanese rice vinegar or apple cider vinegar
° 1 teaspoon mirin or ½ teaspoon cooking rice wine
° 1 teaspoon sugar
° ½ teaspoon salt
° 1 nori sheet, toasted and finely shredded
° 2 teaspoons rice seasoning (optional)

Method
1. Add the rice and water into an electric rice cooker and turn it on.
2. When done, leave the cooked rice to rest, covered, for 5-10 minutes.
3. Pour on the combined vinegar, mirin, sugar and salt. Fluff with a fork, and fold in the shredded nori. Keep warm and serve hot.

Tip
1. Few kelps in knots can be added to cook the rice, if desired.

2. How to toast norisheet and How to make rice seasoning.

Chinese Five-Spice Rice

Chinese five-spice is a mixture of ground spices usually consisting of equal parts of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. By adding Chinese five-spice, the cooked rice has really lovely aroma.

Preparation: 5 mins Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 1 tablespoon sesame oil or vegetable oil
° ½ teaspoon Chinese five-spice powder
° ½ teaspoon salt
° toasted sesame seeds (optional)

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, sprinkle some toasted sesame seeds and serve hot.

Tip
1. How to toast n roast sesameseeds and How to toast nori sheet

Sweet Lemon Grass Ginger Drink

This sweet lemongrass ginger drink is served hot but here it can be served as a refreshing iced drink on a hot and sunny day. Lemongrass has a pale yellow-green woody shoots that have a powerful lemony fragrance and spicy, is popular for soups and curries.

Preparation: 5 mins Cooking time: 10 mins

Ingredients (serves 4)

° 8 stalks fresh lemon grass
° 4 stalks fresh lemon grass (optional), for garnish
° 4 slices ginger
° 1 litre water
° sugar or brown sugar to taste

Method
1. Peel off the outer layers of the lemon grass stalks, leaving the tender whitish centre. Cut into 5cm pieces and bruised.
2. Place the lemon grass, ginger and water in a pot. Bring to the boil and simmer for 10 minutes. Remove the lemon grass and ginger with a slotted spoon and discard.
3. Now add sugar and simmer until it dissolved. Remove from the heat and leave to cool.
4. Pour over iced filled tall glasses. Add a stalk of fresh lemon grass as swizzle stick, if desired.

Tip
1. Lemongrass ginger drink can be made 1 day in advance and chilled.

Sweet and Sour Achar

This is a quick and easy, simple recipe to make crunchy and cool vegetable pickles that can be served as a side dish to accompany any meal.

Preparation: 30 minutes

Ingredients (serves 2)
° 500g cucumbers, seeded and cut into matchstick lengths
° 50g carrot, peeled and cut into matchstick lengths
° 2 fresh red chilli, seeded and finely shredded
° 1 thin slice ginger (optional)
° 2 tablespoons white rice vinegar or distilled white vinegar
° 2 tablespoons sugar
° ½ teaspoon salt
° 2 teaspoons white sesame seeds, lightly toasted
° 2 teaspoons coarsely grounded peanut (optional)

Method
1. Pour all the ingredients into a glass container and mix well. Leave to stand for at least 1 hour in refrigerator. Sprinkle more sesame seeds and grounded peanut before serving.

Tip
1. This time-consuming process of squeezing the excess water out of the vegetables is to produces crunchy achar. If desired, dry cucumber, carrot thoroughly and place in a colander. Sprinkle 2 teaspoons salt to the vegetables, mix well and leave for 15 minutes for the liquid to drain. Rinse and gently squeeze out as much moisture as you can by using a muslin cloth. Increase the amount for vinegar and sugar.

2. How to toast n roast sesameseeds and How to toast nori sheet

Vegetarian Nasi Biryani

Now with this easy-to-follow recipe, anyone can cook up a quick and easy vegetarian Nasi Biryani. Just add vegetarian curry chicken, vegetarian sweet and sour vegetable pickles and few pieces of pappadum.

Preparation: 5 mins Cooking time: 15 mins

Ingredients (serves 2)
° 200g basmati rice or jasmine rice, washed and drained
° 400ml water
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 7.5cm
° 1 thin slice ginger
° 1 tablespoon vegetable oil
° 1 teaspoon vegetarian curry powder or curry powder (meat blend)
° ½ teaspoon salt
° ½ teaspoon sugar (optional)
° ½ teaspoon turmeric powder (optional)

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.

Tip
1. Sprinkle a few drops of yellow food colouring on top of cooked rice, if desired.
2. Use 6 cardamoms, 6 cloves, ½ cinnamon stick, 1 bay leaf and 1 tsp ground turmeric to replace curry powder, if desired.
3. Alternatively, microwave pappadum on HIGH for 40-60 seconds, instead of deep frying.
4. Lemon cannot be used as a substitute for the unique flavour of lemon grass.

Chilli Dipping Sauce

This chilli dipping sauce go well with deep fried items such as spring rolls, crispy wontons.

Preparation: 8 mins

Ingredients (makes 50g)
° 1-2 fresh red chilli padi, seeded and finely chopped
° 1 fresh red chilli, seeded and finely chopped
° 3 tablespoons light soy sauce
° 3 tablespoons (5-6 limes) freshly squeezed kalamansi lime juice
° ½-1 tablespoon sugar
° 1-2 tablespoons water, boiled

Method
1. Combine all the ingredients in a small serving bowl. Set aside until ready to serve.

Tip
1. Chilli padi can be fierily hot, either reduce the quantity or substitute with red fresh chilli. Chilli can be seeded for a milder flavour, if desired.

Home-made Rice Seasoning

Preparation: 5 mins Cooking time: 25 mins

Ingredients (makes 75g)
° 2 nori sheets, toasted and finely shredded
° 3 tablespoons white sesame seeds, roasted
° 3 tablespoons black sesame seeds, roasted
° ¾-1 teaspoon ichimi or chilli powder
° 1 teaspoon salt

Method
1. Combine all the ingredients and mix well in a bowl.
2. Store the rice seasoning in a container and in a cool place.

Tip
1. How to toast n roast sesameseeds and How to toast nori sheet
2. Ichimi is small, hot, red Japanese chilli available fresh and in various dried forms--rounds, flakes and powder.

Toasting Nori Sheet

Preparation time: 5 minutes

Ingredients
° 1 nori sheet

Method
1. To toast nori sheet. Heat frying-pan over low heat and toast the nori sheet in the pan for a few seconds.
2. Cut the nori sheet into thin strips using scissors.

Toasting/Roasting Sesame Seeds

White Sesame Seeds N Black Sesame Seeds

Cooking time: 10 mins



Ingredients
° 1 pack white sesame seeds, washed and drained well

Method
1. To toast sesame seeds. Heat frying-pan, then add sesame seeds and stir occasionally to make sure they don’t burn. When they being to brown lightly, transfer to a plate and leave to cool.
2. Alternatively, to roast sesame seeds. Spread the sesame seeds on a baking sheet and roast them in an over for 10 minutes, until lightly browned.
3. Store the sesame seeds in a glass jar in a cool place.

Peranakan Sambal Belacan

Preparation: 15 minutes

Ingredients
° 1 teaspoon vegetarian belacan
° 2 fresh red chilli, seeded and finely chopped
° 1 fresh red chilli padi , seeded and finely chopped
° 1-2 kaffir lime leaves, very finely shredded
° 1 tablespoon (2 limes) freshly squeezed kalamansi lime juice
° 1 teaspoon hot water
° sugar, to taste

Method
1. Grind the red chilli and lime leaves in a pestle and mortar until fine. Add the vegetarian belacan and pound until incorporated. Mix with hot water, lime juice and sugar.

Tip
1. Do not add any chilli padi if a milder flavour is preferred.
2. To prepare fresh chilli, rinse them under water and cut them lengthways. Remove and discard the seeds using a knife.

Vegetarian Assam Laksa (Hot and Sour Noodle Soup)

Assam Laksa is a uniquely Malaysian dish and an all time street food. This sour fish-based soup used tarmarind to give its sour flavor. There are many different variants of assam laksa, this recipe omits the mackerel and is not as red as the normal Assam Laksa.

Preparation: 10 mins Cooking time: 15 mins

Ingredients (serves 4)
° 10-12 dried kelps in knot
° 3-4 stalks fresh lemon grass
° 40g laksa leaves
° 4 slices fresh ginger
° 3-4 tablespoons assam paste
° 12 shallots or 3 onions, peeled and halve
° 1.25 litres water
° 4 fresh chilli, seeded and halve
° 3 tablespoons light soy sauce
° sugar and seasoning, to taste
° ½ cucumber, finely shredded
° 80g beanspouts, tailed and blanched
° 40g pineapple (optional), diced
° 4 kalamansi limes (optional)
° 400g rice vermicelli, soaked in warm water for 10-15 minutes

Method
1. Peel off the outer layers of the lemon grass stalks, leaving the tender whitish centre. Cut into 5cm pieces and bruised.
2. Place the dried kelps, lemon grass, ginger, assam paste, laksa leaves, shallots or onions and water in a pot. Bring to a boil and simmer for 10-15 minutes. Remove all the ingredients with a slotted spoon and discard. Add chillies, light soy sauce, salt, sugar and seasoning.
3. To serve, divide beansprouts, shredded cucumbers, pineapple and rice vermicelli between serving bowls. Ladle the soup into individual serving bowls and serve with lime on the side.

Crispy Tofu Balls

Another delicious snack using tofu, easy to prepare and make and also an excellent party snack with drinks or serve them with other dishes for a main course.

Preparation: 15 mins Cooking time: 15 mins

Ingredients (makes 10-12 pieces)
° 1 (225g) firm tofu (beancurd), washed, pat dry with kitchen paper and mashed
° 2-3 Chinese dried mushrooms, soaked, drained and chopped
° 1 vegetarian ham slice (optional), chopped
° ½ carrot, chopped
° 2 tablespoons self-raising flour
° 1 tablespoon corn starch
° 1 teaspoon sesame oil
° sugar, to taste
° salt, to taste
° pepper, to taste
° flour, for dusting
° oil, for deep-frying

Method
1. Combine the mashed tofu, mushrooms, vegetarian ham, carrot, flour, corn starch, sesame oil, sugar, salt, pepper and mix well.
2. Using your hand, shape the mixture into 10-12 balls. Dust the tofu balls evenly with flour and shake off any excess flour.
3. Heat oil in a deep-fryer or wok and fry in batches until golden brown.
4. Remove the tofu balls with a slotted spoon. Drain well on kitchen paper and serve immediate.

Cauliflower Balls

Unusual but delicious snack that even kid who does not like vegetables will love it. Cauliflower balls could also be served as an appetizer with a dipping sauce.

Preparation: 15 mins Cooking time: 5 mins

Ingredients (makes 10-12)
° 200g cauliflower, cut into florets
° 100g self-raising flour
° 25g corn starch (optional)
° 1 tablespoon vegetable oil
° 1 teaspoon sugar
° ½ teaspoon salt
° ½ teaspoon pepper
° 100ml water
° oil, for deep-frying

Method
1. Combine the flour, corn starch, oil, sugar, salt and pepper into a bowl. Slowly add the water and mix into a batter.
2. Heat oil in a deep-fryer or wok. Dip the cauliflower florets in the batter to coat and then fry in batches until golden brown.
3. Remove the cauliflower balls with a slotted spoon. Drain well on kitchen paper and serve immediate.

Tip
1. Instead of using cauliflower, fresh oyster mushroom can be used to make the fritter, if desired.

Vegetarian Rice Soup

Asian loves to eat rice and this soup based on rice can be a simple and delicious snack. This is a true comfort food, feel free to add deep-fried vegetarian fish slice, tofu or just serve it simple with some garnishes.

Preparation: 10 mins Cooking time: 5 mins

Ingredients (serves 2-4)
° 100g rice, cooked
° 10-12 dried kelps in knot
° 2 shiitake mushrooms, finely shredded
° 1 thin slice ginger
° 1 litre water
° salt, to taste
° pepper, to taste
° 2 tablespoons light soy sauce
° 2 thin slices ginger, peeled and finely shredded
° 1-2 fresh red chilli padi or fresh chilli, seeded and finely shredded
° a small handful fresh coriander leaves, for garnish
° 1 spring onion (optional), finely shredded

Method
1. Place the dried kelps, mushrooms, ginger slice and water in a pot. Bring to a boil and simmer for 10-15 minutes.
2. Add the cooked rice, salt, pepper, light soy sauce and simmer for 2 minutes. Ladle the rice soup into individual serving bowls and garnish with shredded ginger, chillies, coriander leaves and spring onions. Serve immediately.

Tip
1. Cooked garlic can be added, if desired.

Vegetarian Miso Soup

Miso soup is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed with softened miso paste. Usually, dashi broth and miso paste contains bonito, therefore fine salted soy bean paste with kelp or shiitake mushroom vegetarian dashi stocks can be used for making the vegetarian miso soup.

Preparation: 5 mins Cooking time: 15 mins

Ingredients (serves 2-3)
° 9-10 dried kelps in knot
° 2 thin slices ginger (optional)
° 750ml water
° 100g silken tofu, diced
° ¾ -1 tablespoon fine salted soy bean paste
° ½ tablespoon light soy sauce (optional)
° finely chopped spring onion or coriander leaves, for garnish

Method
1. Place the dried kelps, ginger and water in a pot. Bring to a boil and simmer for 10-15 minutes. Remove from the heat, stir in salted soy bean paste, light soy sauce and tofu.
2. Ladle the soup into individual serving bowls, garnish with spring onion or coriander leaves and serve immediately.

Tip
1. Dried kelps can be soaked, drained, cut into smaller pieces prior to be used in the soup, if desired. Or it can be discarded after simmering.
2. Soak ½ teaspoon of dried wakame seaweed in cold water for 5 minutes until rehydrated, drain well and added to soup, if desired.
3. Adding light soy sauce to substitute for fish sauce and to enhance the soup with some colour and taste.
4. Be careful not to boil the miso soup as this will diminish the flavour of the miso.

Stir-fried Home-made Salted Mustard Green

This is really a quick and easy stir-fried dish using home-made mustard green.

Preparation: 5 mins Cooking time: 5 mins

Ingredients (serves 2-3)
° 400g home-made salted mustard green, rinsed and shredded
° 1 fresh red chilli, seeded and finely sliced
° 1 tablespoon cooking oil
° 3 thin slices ginger, finely shredded
° salt and sugar

Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Add in mustard green, chilli and stir-fry briskly for 1-2 minutes. Season to taste with salt, sugar and then serve.

Home-made Salted Mustard Green

Before ...

After few hours .... Salted Vegetable/"Kiam Chye" is almost ready ...

Home-made salted mustard green is really simple, inexpensive and easy to prepare and cook. Give this recipe a try.

Preparation: 5 mins Cooking time: 10 mins

Ingredients (serves 2-3)
° 400g mustard green
° 4 tablespoons white rice vinegar
° 1 tablespoon salt
° 1 teaspoon sugar
° 1 litre water

Method
1. Trim off the roots of the mustard green.
2. Bring 1 litre of water to boil in a wok or pot. Blanch mustard green in boiling water for1-2 minutes, in batches. Drain and set aside.
3. Transfer the mustard green and the water used for blanching into a glass container.
4. Add salt, vinegar and sugar and mixed well. Ensure there is enough water to cover all the mustard green.
5. Cover up with a lid and let stand for 1 day before using for stir-frying.

Tip
1. Leave home-made salted mustard in a cool place for 2-3 days, if not keep refrigerated and best used within a week.