Friday, December 12, 2008

Curry Lo Shi Fun

Yesterday, I was trying to teach my boy how to cook a curry noodle. Since, this is his first try, I made the recipe real simple, no fuss and just a notch up from cooking instant noodle. Standing beside him, giving all the instructions and without a few minutes we have 2 bowls of piping hot Curry Lo Shi Fun.

Ha., boys can cook too! I remember teaching ‘Teach Me To Fish’ programme in Catholic High Primary, which was organized by the Parents Support Group. Look at the primary school boys, they love the cooking sessions so much. For 2008, the programme for P6, was teaching “How to fry an egg” and I brought something extra – noodle and veggies, just in case we have too much time left as the class only had 22 pupils.

So at the end, I got Gabriel and Felix do a simple Stir-fried Noodle with Veggies and the noodle was shared among their classmates. Brandon thought that the noodle was cooked by me and told me it was delicious. When I told him, it was done by his classmates, he just could not believe it! What I enjoy most was, how these young gentlemen do the cooking, so engrossed and dedicated … And they really enjoy what they had cooked.

Preparation: 10 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 300g Lo Shi Fun, blanched
° 5-6 fried bean curds, blanched and sliced
° 1 tablespoon curry powder
° ½ teaspoon chilli powder (optional), or to taste
° 3 tablespoons water
° 20 curry leaves (optional)
° 250ml water or vegetable stock
° 500ml unsweetened soy milk
° 1-1½ tablespoons olive oil
° salt to taste
° granulated mushroom bouillon (optional), to taste

1. Mix the curry powder and chilli powder with 3 tablespoons of water to form curry paste and set aside.
2. Heat oil in a non-stick wok. Add in the curry leave and fry for half a minute. Stir in curry paste and fry over medium heat until fragrant.
3. Pour in water, unsweetened soy milk, fried bean curds and bring to a boil. Season to taste with salt and granulated mushroom bouillon.
4. Divide Lo Shi Fun into individual serving bowls. Ladle the soup and serve immediately.


Anonymous said...

HEYA! im 17 and vegetarian, and have always wanted to cook for my family! I saw this easy recipe, and since I'm indian, I loved the curry idea! I tried it out, and also put in some cabbage, stuffed tofu and garlic and it came out AMAZING! thank you SOOOO much for making my first cooking experience so great!:)

a veg*n @ Blog*Spot said...


Thank you very much for telling me this, you make my day :) I am glad you like this.

WOW, you are creative and I am sure you will be able to improvise more dishes ...

Enjoy the fun of creating more veg*n recipes :)

Cheers :)

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