Edamame 'N' Corn Salad

A simple and colourful salad! Whatever combination or quantity of the ingredients used is possible, just make sure they are balanced and in harmony with the colour, texture and appearance of the food.

Preparation:     8 mins  Cooking time:  8 mins

           

Ingredients (serves 2)

°         150g edamame beans

°         100g corn, blanched

°         50g carrot dices

°         1 teaspoon sesame oil

°         salt, to taste

°         some roasted/toasted white sesame seeds

Method

1.      Place the ingredients in a bowl, mix well and serve. 

A Simple Bowl of Green Tea Soup

Finding all ingredients for making the Thunder Tea Rice Soup is getting difficult as some of the ingredients are not easily available.  Here is a very simplified soup! Grounded peanut powder can be added, if desired.

This reminds us how much effort by many people and the natural gifts (sunshine, rain, soil) went into growing, harvesting, processing, cooking and serving the food that we eat every meal. How blessed we are!  When we are hungry, we have food.  Living in this era, we get to taste different wonderful and scrumptious cuisines even without having to step out of the country. Maybe, when we have our meal, just be thankful.  

Preparation:     8 mins Cooking time:  8 mins

           

Ingredients (serves 2)

°         25g mint leaves (stems removed before weighing)

°         25g coriander

°         500ml water

°         salt, to taste

°         granulated mushroom bouillon (optional), to taste

°         1½ teaspoon green tea powder, or to taste

°         some roasted/toasted white sesame seeds, for garnish

Method

1.      Place the mint leaves, coriander, and ginger in a blender with 125ml of water. Blend well and set aside.

2.      Pour 375ml of water into a pot and bring to a boil. Stir in the vegetable puree and bring to a boil.

3.      Season to taste with salt, granulated mushroom bouillon and stir in the green tea powder.

4.      Ladle the soup into individual serving bowls, sprinkle some sesame seeds and serve hot. 

Earth 'N' Ocean Salad (Hijiki Seaweed Salad)

A simple yet easy-to-do side dish, marrying the ingredients from the Earth which are carrot and edamame and hijiki seaweed from the blue ocean. Keep the water for blanching carrot and hijiki seaweed as soup base for noodle or clear soup, if desired.

Preparation:    15 mins

Ingredients (serves 2)

°         2 tablespoons (15g) hijiki seaweed, soaked with 500ml water for 15 mins, drained well  and blanched

°         50g carrot dices, blanched

°         50g edamame

°         3/4  tablespoon sesame oil

°         1/2  tablespoon sugar

°         1 tablespoon light soy sauce

°         some sesame seeds (optional)

Method

1.    Combine all ingredients in a bowl and mix well. Serve chilled if prefer. 

Pumpkin 'N' Yam Congee

Lately, has a Mindful Lunch in Silence! Someone asked us to watch our mind during lunch time with questions like - What is the mind doing? What is the mind aware of? What is the aspect of the food are we enjoying? How many percentage of the time are we enjoying the food or thinking of the food (via internal chattering or commenting)? How is the mind relating to the five senses? It was a very interesting to see how the mind works! 

Basing on our previous experiences, knowledge and life circumstances, our mind would tend to have predetermined views on food or certain type of food knowingly or unknowingly.  All would feel differently and all food reviews can be subjective.  Therefore, feel free to change the ingredients or explore with different type of ingredients to come up with something that you would like.  

Preparation:    5 mins

Cooking time:  20 mins, plus 2 ½ hours standing time

                      

Ingredients (serves 2)

°         100g rice, washed and drained

°         100g pumpkin, cut into small cubes

°         50g yam, cut into small cubes

°         50g king oyster mushroom

°         1 pcs kelp (2cm x 5cm)

°         800ml water

°         salt and pepper, to taste

°         some shredded nori, roasted sesame seed, spring onion, for garnish

Method

1.    Wash the rice and drain well. Put the rice in a plastic or metal container and freeze it for 2 – 2 ½ hours in the refrigerator.

2.    Remove from the freezer and add 250ml water to it and leave to stand for 5 minutes.

3.    Pour the rice into a claypot or pot. Add the remaining water, pumpkin, yam, kelp and bring to a boil. Simmer for another 15 minutes or until the congee is soft. Stir to mash up the pumpkin. If it is too thick, just add some water. Season to taste with salt and pepper

4.    Ladle the congee into individual serving bowls. Garnish with shredded nori, sesame seeds, spring onion and serve hot. 

Seaweed Roll

S$1 for 1 piece/roll

Just for S$1, you get this much (slightly crispy outer layer after toasting for a longer time )

I like these few lines I read in a book, it says -

"CONTENTMENT

The more we pursue sensual pleasures, the more we crave them and chase after distractions. Our dissatisfaction increases and creates mental stress and physical discomfort. Recognize how this happens, and learn to be content with a few necessities. You will be more carefree and joyful. "

So, I try to enjoy the simple meal now and learn to be contented.  Cooking has become very simplified.  I purchased this Seaweed Roll which is made with layer and layer of beancurd skin seasoned with simple ingredients that has  nori sheet in between which costs around S$5 for 5 pieces.

 Instead of deep-frying it, I just placed them in the oven toaster and let it toasted for 10-15 minutes (you are free to do other chores or prepare other dishes). 

You can brush some oil on it or use none, cut it prior to toasting or do it after that, it is all your preference.  It can be a healthy and simple dish to go with plain/brown rice, congee, as snack or finger food.

You can dip it with chilli sauce or mayo or any other sauce you prefer.  You can even choose to wrap it with lettuce too. So just follow your mood, explore and be open to all possibilities and have fun too  ...

Sesame Tofu Dessert

Quick and Easy dessert! If you prefer a firmer texture, try extracting excess moisture of the tofu by wrapping with a clean tea towel and place a plate on top of the tofu. Leave for about 15 minutes. Sugar is omitted in this recipe as the sesame powder that I used contains sugar.

Preparation:     5 mins

           

Ingredients (makes 3 cup)

°         1 pack silken tofu (300g)

°         4-5 tablespoons sesame powder

°         mint leaves and sesame seeds (optional), for garnish

Method

1.      Combine the silken tofu and sesame powder in a blender and blend until smooth and creamy. 

2.      Garnish with mint leaves and sesame seeds. Serve chilled.

Quick Dumpling 'N' Noodle Soup

Cooking for ONE can be Simple and Easy. Crave for some soupy noodle, just whip this just like cooking a bowl of instant noodle!

While volunteering at the VSS Exhibition @ KMSPKS lately, it was amazing meeting people from different walks of life via the exchange of a sincere beautiful smile and a nod and VSS flyers or just intriguing small talks. Every contact is a unique and beautiful experience which I treasure. By embracing the differences we have, it leads to more discoveries which I believe the benefit is beyond our sight.

A gentleman (semi-veg*n, who have successfully go meatless for 49 days in one go, on yearly basis, personally I think with given opportunities and unleashing the inner potential,he would could have gone far beyond ...) has honestly told me that going vegetarian on a daily basis in long term is difficult because no good vegetarian eateries at his area and mock meat dishes are strongly been emphasis could drive away the enthusiasm on Going Green. Yes, he is right, I do find that that the standard of Vegetarian Restaurants raised very fast and high but the standard of the some normal Vegetarian Eateries in coffee shop or food court dropped.  This could be a temporary phenomenon.

Anyway, I do appreciate whatever input I got and will hold these questions in my mind, let the subconscious work with them while I am on another QUEST. Hope to discover their magic via questioning [not answers], which are I think is essential for unlocking the creativity.  

So, I should be creating more "Go Solo, Dine Solo" home-style cooking recipes with real simple ingredients just like this, when I have the time ...

Preparation:     10 mins Cooking time: 10 mins

           

Ingredients (serves 1)

°         100g Sanuki Udon

°         few slices carrot

°         1 piece Chinese cabbage/ wok bak  

°         6 fresh beans

°         3-4 instant vegetarian dumplings

°         400ml water

°         salt and pepper, to taste

°         granulated mushroom bouillon (optional), to taste

°         some shredded nori and roasted sesame seeds, for garnish

Method

1.    Place udon, cabbage and water in a pot and bring to a boil and simmer 5 minutes.

2.    Add in vegetarian dumplings, carrot  and fresh bean and bring to a boil. Season with salt, pepper and granulated mushroom bouillon.

3.    Garnish with shredded nori and sesame seeds. Serve with a small plate of sliced red chilli with light soy sauce. 

Quick Bitter Gourd 'N' Tofu Noodle Soup

Cooking for ONE can be simple, easy and yet nutritious too!

Preparation:     10 mins Cooking time: 10 mins

           

Ingredients (serves 1)

°         50g bean vermicelli

°         50g bitter gourd, sliced

°         1 tomato, cut into quarters

°         1/4 pack silken tofu

°         few slices carrot

°         few vegetarian mushroom

°         2 slices deep-fried beancurd skin (optional)

°         375ml water

°         salt and pepper, to taste

°         granulated mushroom bouillon (optional), to taste

Method

1.    Place bean vermicelli and water in a pot and bring to a boil and simmer 3-5 minutes.

2.    Add in bitter gourd, tomato, tofu, carrot, vegetarian mushroom and beancurd skin and bring to a boil. Season with salt, pepper and granulated mushroom bouillon.

3.    Serve with a small plate of sliced red chilli with light soy sauce. 

Vegetarian Zha Jiang Inaka Soba

A bowl of simple homemade Zha Jiang for noodle! Replace with your own prefer noodle such as sanuki udon, if desired. Top with shredded carrot or cucumber, if the ingredients are available.

Preparation:    15 mins Cooking time:    8 mins

Ingredients (serves 2)

°         200g inaka soba, cooked

°         1 can mock meat in mushroom sauce (brand: cixin vegetarian)

°         125g tempeh, cut into mini cubes

°         75g firm tofu, pat dry and scrambled

°         2½ olive oil

°         5-6 tablespoons water

°         some coriander leaves, sliced chilli and sesame seeds (optional), for garnish

Method

1.    Heat the oil in a wok. Throw in the tempeh and stir-fry for 2 minutes.

2.    Add in scrambled tofu and fry until rather dry.  Pour in mock meat in mushroom sauce and stir-fry for 1 minute.

3.    To serve, divide soba between serving plates. Ladle the Zha Jiang sauce on the individual serving plates. Garnish with coriander leaves, chilli, sesame seeds and serve.  

Mock Zha Jiang

Simple mock Zha Jiang for noodle, congee or steamed rice! Tempeh and firm tofu is used to give the sauce a different texture as well as for its wonderful nutrients.

Preparation:    10 mins Cooking time:    8 mins

Ingredients (serves 2)

°         1 can mock meat in mushroom sauce (brand: cixin vegetarian)

°         125g tempeh, cut into mini cubes

°         75g firm tofu, pat dry and scrambled

°         2½ olive oil

°         5-6 tablespoons water

°         some coriander leaves, sliced chilli and sesame seeds (optional), for garnish

Method

1.    Heat the oil in a wok. Throw in the tempeh and stir-fry for 2 minutes.

2.    Add in scrambled tofu and fry until rather dry.  Pour in mock meat in mushroom sauce and stir-fry for 1 minute.

3.    Garnish with coriander leaves, chilli, sesame seeds and serve.  

Quick Almond Paste Dessert

Apply the same method for Quick Sesame Paste Dessert, by making slight changes to the ingredient, you can have a different dessert. So, if you do not like sesame, change it to almond powder or grounded peanut powder. The almond powder with fritillaria cirrhosa consists of sugar, therefore, sugar is omitted in this recipe. 

Preparation:     3 mins Cooking time:  5 mins 

Ingredients (serves 2)

°         6 tablespoons almond powder with fritillaria cirrhosa

°         2 tablespoons glutinous rice flour

°         500ml water

°         1 tablespoon almond syrup (optional)

Method

1.      Combine all the almond powder, glutinous rice flour and water in a pot and mix well. Keep stirring and when the mixture bubbles, turn off the heat. Add in the almond syrup and mix well.

2.      Ladle the dessert into individual serving bowl and serve hot.