Veggie Burger

Hmmm… I was supposed to make veggie croquette for my veggie burger. Then, I saw this Veggeburger-corn at the Vegetarian Shop @ Fortune Centre. Next, I just bought it and make burger by adding tomatoes slices and lettuces to it. For a healthy burger, just brush with a little bit of oil and bake or toasted.

If you prefer to make it yourself, check it out at Les Vegetarienne Recettes’s blog - Soy Burger or The BitBit's blog - Tofu Burger.

When I have the time, I would like to try making veggie croquette using mashed harsh brown and something else :-)

Tempeh with Oatmeal

Oatmeal stir-fry with chilli and curry leaves is simply delicious. To make this even more nutritious, tempeh is added. The tempeh can be cut into small dices or chopped, is your own preference. For an ultra-healthy dish, just baked or toasted the tempeh instead of pan-fry or deep-fry.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2-3)
° 2 (100g) fresh tempeh, diced and baked/toasted/pan-fried/deep-fried
° 1 tablespoon olive oil
° 4-6 sprigs curry leaves, stalk removed
° 2-3 fresh chilli padi or 1 fresh red chilli, seeded and sliced
° 3 tablespoons instant oatmeal
° ½ teaspoon salt, or to taste
° ½ tablespoon sugar, or taste
° pepper (optional), to taste

Method
1. Mix the oatmeal, salt, sugar and pepper in a bowl. Set aside.
2. Heat the olive oil in a wok or frying pan over medium heat. Stir fry the curry leaves and chilli for 1 minute. Add in the oatmeal and stir fry until all the ingredients are crispy and aromatic.
3. Add in the tempeh and stir fry briskly. Dish up and serve hot.

Simple Stir-Fried Winged Bean

Simplicity is beauty. A simple dish yet it is tasty. Just enjoy the original taste of the winged bean and its crunchiness.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 150g winged beans, sliced diagonally
° ½ -1 red chilli, thinly sliced
° 2 thin slices ginger or 2 cloves garlic, finely chopped
° 1 tablespoon olive oil
° salt to taste

Method
1. Heat oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Throw in the winged bean and stir-fry briskly for 2-3 minutes. Add in the chilli and season to taste with salt.
3. Transfer to a serving dish and serve immediately.

Stir-Fried Tempeh with Basil Leaves

Simple, easy and yet nutritious dish. Toast the tempeh if you don’t like pan-fried or deep-fried.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 2 pieces fresh tempeh, diced
° 50g or small handful basil leaves
° ½ red chilli, seeded and sliced
° 1-1½ tablespoons olive oil
° salt or five spices salt to taste

Method
1. Heat 1 tablespoon oil in a wok or non-stick pan. Place tempeh in and pan fry until golden yellow. Drain well on kitchen paper if desired and set aside.
2. Pour ½ tablespoon oil in work. Throw in the basil leaves, chilli and stir-fry briskly for a moment.
3. Toss in the tempeh and season to taste with salt or five spices salt.
4. Dish up and serve immediately.

Furikake (Vegetarian)

Aonoriko & Vegetarian Salted Fish

It is a bit difficult to get Vegetarian Furikake but no worries, you can come up with your own. I did it by using Vegetarian Salted Fish (from Vegetarian Shops), Aonoriko Seaweed (from Daiso) and Black and White Sesame Seeds.

Vegetarian Salted Fish, the ingredients: Beancurd Skin, Seaweed, Flour, Salt & Sugar

Steamed Mei Cai with Vegetarian Mushroom

Steamed minced pork with preserved vegetables such preserved salted vegetable (Tong Chai) or Mei Cai is a popular traditional home style dish in the past. For the vegetarian or vegan version, vegetarian mushroom is used to substitute the minced pork. The vegetarian mushroom or vegetarian mushroom slice can be purchased at any vegetarian supply stalls/shops. The ingredients are vegetarian mushroom and seasoning. A simple steamed dish, if you want some traditional home style dish.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2-4)
° 175g-200g mei cai (preserved mustard), washed and finely chopped
° 50g vegetarian mushroom or vegetarian mushroom slice, chopped
° ½ teaspoon olive oil
° ½ teaspoon sesame oil
° 30ml water

Method
1. Place all the ingredients in a heat proof serving plate and steam for 8-10 minutes. Serve immediately.

Chai Chak Thai (Traditional Vegetarian Ham)

I love this vegetarian ham (Chai Chak Thai in Cantonese) and the ingredients are bean cured skin, spices, sugar, oil and flavouring. This is one of those traditional vegetarian foods available before the commercial mass production of mock meat. The process of making this is very tedious, where seasoned cooked beancurd skin is placed on top of each other, roll up and tightened by strings.

You can still find them at most vegetarian shops around S$2 plus for one. If it is frozen, just thaw it and slice thinly. Alternatively, just give it a quick steam to heat up.

Bitter Gourd and Soy Milk Soup

Hey, this is a simple soup and yet very healthy. If you do not like unsweetened soy milk, just use vegetable stock.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 100g bitter gourd, sliced
° 2 tomatoes, cut into 4 wedges
° 2 shiitake mushrooms, sliced
° 100g enoki or golden needle mushrooms (optional), base trimmed
° 1 tablespoon wolfberries, soaked
° 6 slices ginger
° 250ml water or vegetable stock
° 250ml unsweetened soy milk
° salt and pepper, to taste
° dash sesame oil (optional)

Method
1. Add 1 teaspoon of salt to the bitter gourd slices and mix well. Let it stands for 10-15 minutes and rinse off the salt. Drain well and set aside.
2. Place the ginger, water in a pot. Bring to a boil and simmer for 3 minutes.
3. Add in bitter gourd, tomatoes, mushrooms, soy milk and bring to a boil for 2-3 minutes or until the vegetables are tender. Throw in the wolfberries and season to taste with salt, pepper and sesame oil.
4. Ladle the soup into individual serving bowls and serve immediately.

Stir-Fried Okra with Special Tom Yum Paste

This is a simple to cook dish. Get a wedge of pineapple from the Fruit Seller, this can save you some time. If you do not like stir-frying, blanch the okra and heat up the special tom yum paste with or without the pineapple in the wok. Vegetarian mock fish slices can be added, if desired. Tomatoes puree is used instead of using corn starch or flour, which is a much healthier alternative. The amount of sugar used is to make up for the sourness of the lime juice which is used for adding tangy taste.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2-4)
° 75g okra or lady’s fingers, trimmed and sliced
° 1 (125g) wedge pineapple, diced or sliced
° 1 tablespoon olive oil
° 3 tablespoons water

Special Tom Yum Paste
° 150g tomatoes, peeled and diced
° 1 slice ginger
° 1 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 7.5cm, bruised and chopped
° 1 teaspoon (1 lime) freshly squeezed kalamansi lime juice
° 2 teaspoons sugar, or to taste
° 1½ tablespoons vegetarian tom yum paste

Method
1. Blend special tom yum paste ingredients until fine in a food processor. Set aside.
2. Heat oil in a wok. Add the okra, pineapple and stir fry for 2-3 minutes.
3. Stir in the special tom yum paste and stir-fry briskly for a minute.
4. Transfer to a serving dish and serve immediately.

Toasted Sandwiches with Curry Potatoes

If you love the filling of the curry puff and do not wish to have deep-fried food, try out these toasted sandwiches with curry potato filling. It is simply delectable. If you intend to make them for a picnic, you will need to have a sandwich maker to seal in the filling. The vegetarian mushrooms that are used in the recipe can be purchased from Vegetarian shops. Its ingredients are mushroom stalks and seasoning. Besides curry potatoes, you can have Soon Kueh’s filling or Apple Pie filling or any other filling that you like.

Preparation: 10 mins, Cooking time: 25 mins

Ingredients (makes 12)
° 12 slices bread

Curry Potatoes Filling
° 350g potatoes, peeled and diced
° 50g carrot, peeled and diced
° 25g onion (optional), peeled and finely diced
° 50g vegetarian mushroom or vegetarian mushroom slice (optional), finely chopped
° 1 sprig curry leaves
° 1-2 tablespoons olive oil
° 1-1½ tablespoons curry powder, or to taste
° ½-1 teaspoon chilli powder, or to taste
° 1 sprig curry leaves
° 250ml water
° salt and sugar to taste
° 2-3 tablespoons coconut milk (optional)

Method
1. Mix the curry powder and chilli powder with a tad of water to form curry paste.
2. Heat the oil in a wok or frying pan, add the curry leaves and fry for half a minute. Stir in curry paste, fry until thickened and fragrant.
3. Stir in the potatoes, carrot, onion, vegetarian mushroom and stir fry for 1 minute. Add in the water, coconut milk and simmer for 15-20 minutes or until the potatoes are tender. Alternatively, add the potatoes, carrot, onion, vegetarian mushroom, water, coconut milk and simmer for 15-20 minutes or until the potatoes are tender. Stirring occasionally.
4. Season to taste with salt and sugar. Stir and cook till the gravy had dried. Set aside.
5. Place the curry potatoes onto the bread and make toasted sandwiches according to the instruction of sandwiches makers.

Broccoli and Cauliflower Curry

I had broccoli and Cauliflower Curry served in claypot at few hotels’ cafes in Malaysia and I just love it. It is simple and yet delicious. I regretted not remembering this dish when I was having it. Now, I am trying real hard to re-create this dish. If you prefer the curry sauce to be slight thicker, just mashed few pieces of cooked potato and stir in.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 2)
° 125g broccoli florets, blanched
° 125g cauliflower florets, blanched
° 100g potato, peeled and diced
° 25g carrot, peeled and diced
° 1 lemongrass, peel off outer layers leaving tender whitish centre and bruised
° 200ml water
° 1.5 tablespoons vegetable oil
° 10-15 curry leaves
° 1 tablespoon curry powder, or to taste
° 1 tablespoon chilli powder, or to taste
° 125ml coconut milk
° salt to taste
° 1 teaspoon sugar (optional), or to taste

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 leaves for half a minute. Stir in the curry paste and fry until fragrant.
3. Add in the potatoes, carrot, lemongrass, water and bring to a boil. Simmer for 10 minutes or until the potatoes are tender. Stir in the coconut milk and bring to a boil. Season with salt and sugar.
4. Off the fire and throw in the broccoli and cauliflower. Mix well and serve hot.

Stir-Fried Mixed Vegetable with Potatoes

Kids will love this dish, frozen mixed vegetable seems palatable to them. On top of that, toasted hard roll or bread dices are so crispy. Alternatively, you may use bread croutons. By adding potatoes, this makes a wonderfully simple dish to attract the kid to fall in love with vegetables. And 2008 is the international year of potatoes – check out why potato is good for you at: www.potato2008.org

Preparation: 7 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 200g frozen mixed vegetable, thawed
° 150g potatoes, peeled and diced
° 1 hard roll or 1 slice bread, diced and toasted
° 1-1½ tablespoons olive oil
° salt to taste

Method
1. Heat the oil in a wok. Add the potatoes and fry till golden yellow or until tender.
2. Throw in the mixed vegetable and stir-fry briskly for 1 minute. Season to taste with salt.
3. Toss in the toasted hard roll or bread.
4. Transfer to a serving dish and serve immediately.

Persimmon Soy Milk Shake

This is a Wonderful and Yummy soy milk shake. You will love it. If you like some crunchy persimmon bits in your milk shake, you can do a quick blend. If not, blend until smooth and creamy to have a glass of lovely orange coloured persimmon milk shake. Very ripe persimmon is so sweet that you can totally omit sugar or use sweetened soy milk.

Preparation: 8 mins

Ingredients (serves 1)
° 1 (125g) very ripe frozen persimmon
° 125ml fresh unsweetened soy milk

Method
1. Thaw frozen persimmon under running tap water or a big bowl of water. Gently rub and peel off the skin. Cut the persimmon into small chunks.
2. Combine all the ingredients in a blender and blend until smooth and creamy. Chilled or serve with ice.

Steamed Huat Kueh (Fa Gou)

Traditional Huat Kueh! I bought a packet of Red Man Huat Kueh Mix. Instead of using coconut milk or milk and food colouring which was indicated on the packet. I replaced with unsweetened soy milk and green tea powder or black sesame powder. You may use paper cup or plastic cup for the steaming but I think to be more environmentally-friendly, little teacups would be better. Alternatively, make huat kueh by using 250g of self-raising flour, 200g of black sugar and 250g of coconut milk. I have yet to test out using wheat flour and soy milk and self-raising flour with soy milk. Remember, always bring the water in the streamer to a boil before steaming for a more satisfactory result.

Ingredients of Red Man Huat Kueh Mix: Wheat Flour, Sugar, Baking Powder, Vanillin.

Preparation: 5 mins, Cooking time: 30 mins

Ingredients (makes 10-12 pieces)
° 500g huat kueh mix
° 300ml unsweetened soy milk
° 2-4 teaspoons green tea powder or black sesame powder, or to taste

Method
1. Combine all the ingredients in bowl. Mix well to form a batter.
2. Grease the teacups and pour in the huat kueh batter.
3. Bring the water in the steamer to a boil. Place the teacups in and steam for 15-30 minutes, depending on the size of the cup.
4. Serve with brown sugar and grated coconut.

Vegetable Alfabeto Soup

This simple one-pot recipe is more for the kid who does not eat much vegetables. To attract them, the pasta used is alphabet pasta, they can learn their ABC at the same time. By using lots of different vegetables and tomato puree, this is a nutritious meal for the body and the mind (that ABC pasta!). Marmite is used here for Vitamin B12 which important in a Vegetarian Diet. Omit it, if you do not like the taste of marmite.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 2)
° 25g alfabeto (pasta)
° 100g potato, peeled and diced
° 25g onion (optional), peeled and diced
° 50g celery, trimmed and diced
° 500ml water or vegetable stock
° 3 (150g) tomatoes, peeled and blended
° 75g frozen mixed vegetables
° 3 tablespoons tomatoes sauce, or to taste
° ½ teaspoon marmite
° 1 teaspoon sugar
° 2 tablespoons tapioca flour, mixed with 3 tablespoons water
° salt to taste
° pepper (optional), to taste

Method
1. Throw in the alfabeto, potato, onion, celery and water in a pot. Bring to a boil and simmer for 10-15 minutes until the vegetables are softened.
2. Add in the mixed vegetable, tomatoes puree and bring to a boil. Season to taste with tomatoes sauce, marmite, sugar, salt and pepper.
3. Stir in the tapioca flour mixture and bring to a boil.
4. Serve hot.

Persimmon

HAPPY NEW YEAR, EVERYONE :-)

Persimmon was my mom favorite fruit. She loved it so much but not me. Lately, I was watching the Good Food Fun Cook TV program, the cook demonstrated how to peel off the skin of the ripened persimmon and how to make persimmon puree. That looked fun and I bought some persimmon to play with and I blended it. Wow, the end product looks like ice cream, so sweet, creamy and cool.

It is such a good way to eat persimmon fruit, especially for those kids who do not like fruit or persimmon. If the kid still didn’t like this, added 60ml chilled unsweetened soy milk to each persimmon (125g) and blended it. It even looks more beautiful – pale orange in coloured and tasted marvelous.

Preparation: 10 minutes

Ingredients (serves 1)
° 1 (125g) very ripe frozen persimmon

or
° 1 (125g) very ripe frozen persimmon
° 60ml fresh unsweetened soy milk, chilled

Method
1. Thaw frozen persimmon under running tap water or a bowl of water. Gently rub and peel off the skin. Cut the persimmon into small chunks.
2. Combine all the ingredients in a blender and blend until smooth and creamy.
3. Serve immediately.

Strawberries with Chocolate Flavoured Cream

Actually, I bought this Chocolate Flavoured Cream for making Vegan Chocolate Mousse Dessert. In the end, We used it for the lovely strawberries.

The ingredients for the chocolate flavoured cream: sugar, vegetable oil, cocoa powder, emulsifier & flavour.

Claypot Tofu

Claypot Tofu - (Deep-Fried Soft Tofu)

Claypot Tofu (Silken Tofu)

I had this dish of claypot Tofu at Mai Zhi Su Vegetarian Eatery after Veggie Bun featured it in her Food Blog - Mai Zhi Su. It was scrumptious and I decided to make this dish myself. I have increased the amount of vegetable used. For a healthy version, you may opt to have silken tofu instead of deep-frying the soft beancurd from the wet market stall. It would be tastier if you are using vegetable stock.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 4)
° 1 piece (400g±) soft beancurd/tofu, halved and deep-fried
° 100g chinese cabbage (wong bak), shredded
° 2 (50g) shiitake mushrooms, shredded
° 25g carrot, peeled and shredded
° 1 tablespoon dried black fungus shreds, soaked
° 1 slice vegetarian ham or sweet beancurd wafers, shredded
° 1 slice ginger
° 375ml water or vegetable stock
° 1 tablespoon vegetarian oyster sauce, or to taste
° 1 tablespoon light soy sauce, or to taste
° 1½ tablespoons tapioca flour, mixed with 3 tablespoon water
° pepper to taste
° 1 tablespoon cooking rice wine (optional)
° dash sesame oil (optional)
° salt (optional)
° a small handful fresh coriander leaves, for garnish

Method
1. Combine the Chinese cabbage, mushrooms, ginger, black fungus and water/vegetable stock into a claypot. Bring to a boil and simmer for 2-3 minutes or until the vegetables are tender.
2. Add in the carrot, vegetarian ham/sweet beancurd wafer and tofu. Season to taste with vegetarian oyster sauce, light soy sauce, salt, pepper, sesame oil and cooking rice wine.
3. Stir in the tapioca flour mixture and bring a boil.
4. Garnish with coriander leaves and red chilli. Serves hot.

Stir-Fried Chinese Arrowhead with Small Black Fungus

Lately, arrowhead is quite easily available at the market as it is the season which it is harvested. This year it comes very early, usually, we can only get them 1 month before Chinese New Year. When the lady who mans the noodle stall at the wet market saw my arrowheads, she suggested that I stir-fry it with pork and red fermented bean curd. When she came to know that I am a vegetarian, she suggested that I stir-fry these starchy corms with small black fungus.

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 2-3)
° 300g Chinese arrowhead or arrowroot, peeled and thinly sliced
° 1 small handful some black fungus, soaked and trimmed
° 1 thin slice ginger
° 1 piece red fermented bean curd (2cm x 2cm cube), mashed finely
° 1-2 tablespoons red fermented bean curd sauce, or to taste
° 1 tablespoon olive oil
° 125ml water

Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Add the red fermented bean curb and stir-fry briskly until aromatic.
3. Add the Chinese arrowhead, black fungus and stir-fry briskly for a moment. Add water, red fermented bean curd sauce and simmer until the sauce is slightly dry.
4. Dish up, garnish with coriander leaves and serve hot.

Vegetarian Assam Sambal Fish

This is a delicious Malay dish.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 4)
° 4 (100g) vegetarian fish slices, pan-fried or toasted or baked
° 2 tablespoons oil
° 2 (100g) tomatoes, peeled and blended
° ¾ tablespoon assam/tamarind paste, knead with 100ml hot water and strained
° ½ teaspoon salt, or to taste
° black sugar or sugar, or to taste
° 2 kalamansi limes

Sambal Paste
° 2 lemongrass and 25g ginger or 15 shallots, chopped
° 6-8 dried chilli, soaked and chopped
° 4 candle nuts, chopped
° 1 teaspoon vegetarian belacan

Method
1. Grind the sambal paste ingredients until fine and set aside.
2. Heat oil in a wok or frying pan. Add the sambal paste and fry over low heat for 3 minutes or until thickened and fragrant. Add the tamarind juice, tomatoes puree, salt, sugar and stir fry for 2-3 minutes.
3. Add the vegetarian fish slices and stir well to ensure the vegetarian fish slices are coated with the sambal paste.
4. Dribble lime juice and serve immediately.

Millet Congee

This millet congee looks like plain congee with beaten egg. Add some seaweed or shredded nori, if desired.

Preparation: 5 mins, Cooking time: 30 mins, plus 30 mins standing time

Ingredients (serves 2)
° 100g rice, washed and drained
° 50g millet, washed and drained
° 1.2 litres water
° salt and pepper, to taste
° sesame oil (optional), to taste
° a small handful fresh coriander leaves, for garnish

Method
1. Put the rice, millet and water in a claypot or pot. Let it stands for 1 hour or more, if desired.
2. Bring the congee to a boil for 15 minutes. Turn off the heat, cover with a lid and leave it to stands for 30 minutes or more. Re-boil the congee for 10 minutes prior to serving. Season with salt, pepper and sesame oil.
3. Ladle the congee into individual serving bowls, garnish with corianders leaves and serve hot.

Soy Milk Macaroni

Macaroni is usually cooked in water, drained and added to clear soup with mushroom and vegetables. In here, this is super easy and quick way of cooking macaroni. Just throw in all the ingredients accept the seasoning, let it cooks over medium heat and stirring occasionally. Within 15minutes or when the macaroni is softened, you can enjoy a bowl of nutritious and healthy dried macaroni with lots of coriander mix in. You may even use the electric rice cooker to cook this.

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 150g Macaroni , rinsed and drained
° 100g king oyster mushroom, diced
° 750-800ml unsweetened soy milk
° 25g ginger, peeled and bruised
° 1 tablespoon olive oil
° salt and ground black pepper or to taste
° 25g coriander leaves, finely chopped

Method
1. Throw in the macaroni, mushroom, ginger, soy milk and olive in a pot. Bring to a boil and simmer for 15 minutes until the macaroni is softened. Remember to stir occasionally.
2. Season with salt and ground black pepper. Mix in the coriander.
3. Ladle into individual serving bowl and serves hot.

Stuffed Toff Puff with Stir-Fried China Dou Miao

I love China Dou Miao (Snow Pea Shoots) stir-fried with ginger or garlic. It is simple yet delicious. If you have too many of such simple stir-fry veggies for meals, you might like to jazz it up a bit, like combining it with some tofu or tofu puffs and drizzle with some simple sauce. For a more robust sauce, you might want to use vegetable stock, light soy sauce etc.

Preparation: 15 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 200g china dou miao/snow pea shoots
° 1 slice ginger or 2 clove garlic, finely chopped
° 1 tablespoon olive oil
° salt and pepper to taste
° 6 big tofu puffs, make an incision on 2 sides and toasted

Sauce
° 1 tablespoon vegetarian oyster sauce
° 125ml water
° 1 teaspoon tapioca flour
° pepper to taste
° dash sesame oil

Method
1. Heat the oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Throw in the china dou miao and stir-fry briskly for 1-2 minutes. Season to taste with salt and pepper.
3. Divide the dou miao equally into 6 portion and stuff into the beancurd puff pocket.. Arrange the tofu puff on a serving plate.
4. Combine all the ingredients for the sauce in a bowl and mix well. Stir in the sauce mixture in a heated wok. Stirring constantly until the sauce thicken.
5. Drizzle the sauce over the tofu puff and serve immediately.

Tricoloured Fried Rice

Tricoloured Fried Rice

Tricoloured Fried Rice (Mixed)

I actually plan to do up this recipe for kids that do not like vegetables or are slow eaters. Just blend the vegetables (celery, carrot and mushroom) individually and fry them with the steamed/cooked rice. You can serve them as separate mounds or mix them together to get lovely colourful fried rice. As the vegetables are all blended, it is not that visible, so kids might not easily recognize it. Garnish with some toasted nori and sesame seeds to make it more nutritious. Add some baked or toasted onion rings or French fries to make it more appealing to little kids, if desired. By the way, this rice is yummy and is not just for the kids, can be for adults too.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 200g rice, cooked or steamed and divided into 3 portions
° 100g carrot, peeled, chopped and blended
° 100g shiitake mushrooms, chopped and blended
° 200g celery, trimmed, chopped and blended
° 3 slices ginger or cloves garlic (optional), finely chopped
° 1½ -3 tablespoons olive oil
° salt and pepper, to taste
° roasted sesame seeds (optional), for garnish
° 1-2 roasted nori sheet (optional), shredded for garnish

Method

Green Coloured Rice
1. Heat ½-1 tablespoon oil in a non-stick pan over medium heat. Stir fry the ginger or garlic until fragrant.
2. Throw in the celery and stir fry for 1 minute. Stir in the cooked rice and season with salt and pepper. Fry about 1-2 minutes or until rice is heated through. Sprinkle with some water if it is too dry. Set aside.

Orange Coloured Rice
3. Heat ½-1 tablespoon oil in a non-stick pan over medium heat. Stir fry the ginger or garlic until fragrant.
4. Throw in the carrot and stir fry for 1 minute. Stir in the cooked rice and season with salt and pepper. Fry about 1-2 minutes or until rice is heated through. Sprinkle with some water if it is too dry. Set aside.

Dark Brown Coloured Rice
5. Heat ½-1 tablespoon oil in a non-stick pan over medium heat. Stir fry the ginger or garlic until fragrant.
6. Throw in the mushroom and stir fry for 1 minute. Stir in the cooked rice and season with salt and pepper. Fry about 1-2 minutes or until rice is heated through. Sprinkle with some water if it is too dry. Set aside

7. Place some toasted nori on each individual serving plate. Mix the tricoloured rice well, if desired. Scoop the different coloured rice onto the plate. Sprinkle some sesame seeds and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Stir-Fried Watercress with Vegetarian Sambal Chilli

Someone just told me that stir-fry watercress with sambal chilli is real yummy. Vegetarian sambal chilli can be easily purchased at most vegetarian shops. If not, you can easily make some. This dish can be done in a jiffy!

Preparation: 3 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g watercress
° ¾ tablespoon vegetable oil
° 1 tablespoon vegetarian sambal chilli, or to taste
° salt (optional) to taste

Method
1. Heat oil in a wok. Add the sambal chilli and fry till fragrant.
2. Throw in the watercress and stir-fry briskly for a moment or 1-2 minutes. Season to taste with salt.
3. Transfer to a serving dish and serve immediately.