Impromptu Dessert … (Matcha Jellywith Red Bean and Soymilk)

My young man invited our neighbour’s son over after a cycling workout in the neighbourhood. Gosh! It is a little too late to whip up anything except toasting some French Fries and Vegetarian Otah.  So, looking in the refrigerator, I happened to have 3 items – Green Tea/Matcha Agar Agar, Red Beans Soup (I finally learn the trick on how to cook soft red beans) and soy milk!

What I did was to combine them all together in a minute, snap a photo of it and served in a small bowl.  Then, I did another variant without the soymilk (just green tea agar agar with red beans) and another presentation in a glass.

So, at the end of the day, my neighbour’s son had 2 servings of my Impromptu Dessert – the one with soymilk!  Could it be the presentation that makes it look tempting? Guess so, in this era, chefs have to master the art of food presentation as well, it is even more important for Veg*n Cuisine …

Feel free to replace Green Tea/Matcha with other ingredients or a mixture of different variants agar agar/jelly for a more interesting dessert.

There is a new instant Sea Bird’s Nest (Funori) with red dates and rock sugar block, where it only required hot water to make it into a drink. Use that to make the Jelly, if desired. For a more wobbly texture jelly, consider using Ice Jelly powder instead.

Was reading a non-vegetarian cookbook (Haute Chinese Cuisine), it had a very attractive soup - Jade Soup with Bird's Nest! The garnish on this thick Green Peas soup is bird’s nest in sweet syrup.  Nice name, good pairing and a good write up on it.

Guess, by changing it to Sea Bird’s nest (finely shredded or fine strips) and using Red Bean Soup or something else, it can be something amazing too ...

Mini Tofu Balls

This is not a new recipe, I just use the old recipe created in Mar 07  - Crispy Tofu Balls.

Explore old recipe … Experiment with a new presentation … Exchange ideas … new appealing dishes Evolved ... So, just be daring and start enjoying the fun.

By serving this cutie mini tofu ball wrapped in lettuce leaves, it becomes a finger food and a perfect item for parties! It gives a light and healthy appeal. A homemade special dipping sauce which can be as simple as spicy mayo sauce or mixing tomatoes and chilli sauce or change around the sauces, mixing and matching, would add a new twist to it.  Replace lettuce leaves with few julienned carrot, green mango and alfalfa, then team with green mango salad sauce, if desired.

This little cuties tofu ball can be served with Tomatoes and Herbs Sauce Spaghetti with Tomatoes and Herbs Sauce

Or add few of these tofu balls to the Spaghetti with Tomatoes Sauce Spaghetti with Tomatoes Sauce, to make a more complete meal.

Is Veg*n Food is bland and boring? Nay! We can even re-invent those Traditional Veg*n Food and make it New Style Vegetarian Cuisine.

p.s. A little secret! In fact, I didn’t purposely re-do these tofu balls, it was some left over when I used them for creating the Tofu Cabbage Roll … then I started playing with the lettuce leaves and homemade pasta tomatoes sauce I have in the kitchen with these deep-fried tofu balls …

Wasabi Daikon Sangchae

Want something different? Instead of using chilli powder for this Sangchae, use Wasabi. I got this idea from a Korean Cookbook. Wasabi adds zest to this appetizer, gives a sharper taste and a green tint. Serve Washi Daikon Sangchae together with Chilli Daikon Sangchae as a appetizer, if desired.

Preparation: 10 mins, plus 1 hours standing

Ingredients (serves 2)

 200g white radish/daikon, peeled and cut into matchstick length

 2 teaspoons salt

 ¾ tablespoon roasted sesame seeds

Marinade Seasoning

 ½ - ¾ teaspoon wasabi or to taste

 1 tablespoon cider vinegar

 ½ tablespoon sugar

 ¼ teaspoon salt

Method

1. Combine all the marinate seasoning in a bowl and mix well. Set aside.

2. Sprinkle 2 teaspoons salt to the radish, mix well and leave for 30 minutes for the liquid to drain. Rinse and gently squeeze out as much moisture as you can.

3. Transfer the radish to a big bowl or plate. Throw in all the marinade seasoning and toss well. Leave to marinate for ½-1 hour and place in the refrigerator till chilled.

4. Sprinkle the sesame seeds and serve.

Lotus Root Pickle

There is lots of goodness in lotus root. If you are tired of cooking it, pickle it. Sweet, tangy and crunchy! You can slice it very thin or 0.5cm, depending on your time and how you want to serve this. This can be a starter for a party where you can prepared in advance, just garnish it with some sesame seeds or chilli. If you have the time, you can cut around the side of the ring according, making it look like a flower, for those bigger slices. It is also a simple recipe to share over small talk at a party. Is this delicious? It is depend on personal preference.

Preparation: 10 mins

Ingredients (serves ±150g)
 150g lotus root, peeled and sliced
 3 tablespoons apple cider vinegar
 1 tablespoon sugar or to taste
 ½-1 chilli padi (optional), for garnish

Method
1. Mix all the ingredients in a bowl and mix well. Chilled for 1 hour and serves.

Lotus Root Kinpira

Sweet and crunchy lotus root topped with toasted sesame seeds! Simply tasty. And it is also very easy to whip up. You can add some cooking rice wine or sesame oil to it, if desired. If you have any superior stocks, use it to replace the water for the seasoning. Lotus Root is full of goodness.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2-4)
 180g fresh lotus root, peeled and sliced
 2 tablespoons olive oil
 some toasted sesame seeds (optional)
 some fresh coriander leaves, for garnish

Seasoning
 60ml water
 1 tablespoon sugar
 3 tablespoons light soy sauce

Method
1. Place all the seasoning ingredients in a bowl and mix well. Set aside.
2. Heat oil in a wok. Fry the root lotus for 3 minutes. Pour in the seasoning and simmer for 5 minutes.
3. Dish up and sprinkled with toasted sesame seeds. Garnish with chilli or coriander leaves, and serve immediately.

Simply Chic Tofu

Who says healthy yummy food is difficult to whip up at home? With some good sauce that you grab from the Vegetarian Grocery Shop and minimal food presentation, you can even put this dish for a special occasion! Try some witty food presentation to add to the quirkiness …

Now, to make it more scrumptious, remember to steam the silken tofu for a smoother texture … simple isn’t ? No comprising here, unless you don’t mind about the texture.
Ok, the sauce that I used here is the Vegetarian BBQ Sauce – here gone my secret recipe!

Braised Bitter Gourd with Dried Chilli

After having Braised Bitter Gourd with King Oyster Mushroom at Ling Zhi Hi-Tea Buffet, I decide to whip up a simple version of this dish. It tastes nice if you eat bitter gourd which might not be so popular among those who do not like the bitter taste. But I like bitter gourd with chilli. Do you like bitter gourd?

Preparation: 5 mins plus 10 mins standing time, Cooking time: 10 mins

Ingredients (serves 2)
° 200g bitter gourd, seeded and thinly sliced
° 1 slice ginger
° 4 dried chilli, cut into small section
° 1 tablespoon olive oil
° 125ml water
° 2 teaspoons salt

Seasoning
° 1½ tablespoons vegetarian oyster sauce, or to taste
° ½ tablespoon corn flour
° 60ml water

Method
1. Sprinkle 2 teaspoons salt to the bitter gourd, mix well and leave for 10 minutes for the liquid to drain. Rinse and gently squeeze out as much moisture as you can.
2. Place all the seasoning ingredients in a bowl and mix well. Set aside.
3. Heat the oil in a wok. Add the ginger and dried chilli and fry for 1 minute.
4. Throw in the bitter gourd and stir-fry for 1 minute. Add 125ml of water and simmer for 4-5 minutes or till the water almost dried up. Pour in the seasoning and stir till it thickens.
5. Transfer to a serving dish and serve immediately.

Fried Rice with Zucchini and Carrot

I had a real tasty Ginseng Fried Rice with zucchini and carrot .

If I could get vacuum-packed white ginseng, I would use it to cook the rice. And with finely chopped ginseng, zucchini and carrot to fry the rice that had been cooked with ginseng. For our climate in Singapore, young ginseng might not be so suitable for us, unless we are staying in cold countries. So, for this recipe it is just zucchini and carrot being used.

To make it more interesting for kids, get some Korean seaweed (some small rectangle nori sheet) to wrap the rice to eat.

Preparation: 15 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 200g rice, cooked
° 100g zucchini, finely chopped
° 25g carrot, peeled and finely chopped
° 1 clove garlic or 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° salt and pepper to taste
° 1 teaspoon sesame oil
° few fresh coriander leaves (optional), for garnish

Method
1. Heat the olive oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Throw in the zucchini and carrot and stir-fry for 1 minute.
3. Stir in the cooked rice and fry for 2-3 minutes or until rice is heated through. Sprinkle with some water if it is too dry. Season with salt and pepper.
4. Add in the sesame oil and serve hot.

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

Stir-Fried Pumpkin with Fresh Lily Bulb and Wolfberries

Oh, I have too many fresh lily bulbs. Besides using to cook the broccoli, I still have lots of them left. Guess, pumpkin, lily bulb and wolfberries can be a nice combination. Corn flour or cornstarch can be used instead of tapioca starch.

Preparation: 10 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 200g pumpkin (weight after peeling), cut into chunks
° 25g fresh lily bulb, petals separated
° ½ teaspoon wolfberries, soaked
° 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° ½ teaspoon sugar (optional)
° 1 teaspoon tapioca starch, mixed with 1 tablespoon water
° 125ml water
° fresh coriander leaves, for garnish

Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Add the pumpkin and stir-fry for 3 minutes or until the pumpkin is soften.
3. Throw in the lily bulb, wolfberries, water and bring to a boil. Stir in the sugar and tapioca starch mixture to thicken the sauce.
4. Garnish with coriander leaves and serve immediately.

Broccoli with Fresh Lily Bulb and Wolfberries

A simple dish. No vegetarian oyster sauce. Fear not, just substitute with 2 tablespoons light soy sauce, and use some mushroom seasoning or vegetable stock instead of water. Corn flour or cornstarch can be used instead of tapioca starch.

Preparation: 10 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 200g broccoli florets, blanched
° 25g fresh lily bulb, petals separated
° ½ teaspoon wolfberries, soaked
° 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° 1 tablespoon vegetarian oyster sauce
° 1 teaspoon tapioca starch, mixed with 1 tablespoon water
° 125ml water

Method
1. Arrange the broccoli in a serving plate and set aside.
2. Heat the oil in a wok. Add the ginger and fry till fragrant.
3. Throw in the lily bulb, wolfberries, water and vegetarian oyster sauce. Bring to a boil and stir in the tapioca starch mixture to thicken the sauce.
4. Drizzle the sauce over the broccoli and serve immediately.

Olive with Golden Roasted Vegetarian Duck

Olive with Golden Roasted Vegetarian Duck Slice

Asparagus with Golden Roasted Vegetarian Duck

This is perfectly easy dish. Wrapping blanched asparagus with the golden roasted vegetarian duck slice. If you find that this is a little too plain, add some enoki mushrooms/golden needle mushroom to the bundle. By making a sauce and drizzle it over the asparagus bundles, it can be a main dish.

Preparation: 15 mins, Cooking time: 5 mins

Ingredients (makes 8)
° 24 young asparagus, end trimmed
° 8 slices golden roasted vegetarian duck
° 16 slices carrot
° 500ml water
° pinch of salt
° few toothpicks

Method
1. Bring the water in a pot to a boil. Blanch the asparagus for 30 seconds and removed. Drain well and cut into halve.
2. Place a slice of golden roasted vegetarian duck on a plate. Place 6 asparagus stalks and roll up. Decorate with carrot slice and secure with a toothpick.
3. Transfer to a serving dish and serve immediately.

Simplified Vegetarian Peking Duck

This is a ‘No-Cook’ recipe. All the ingredients are easily available at the supermarket. Using spring roll wrapper to replace pancake wrapper, golden roasted vegetarian duck to replace peking duck, plum sauce to replace hoisin sauce. Place the spring roll wrapper in the streamer (turn off the heat) for 1-2 minutes to soften it, if desired. You might even add some fruits or salad sprouts, if desired. Remember to serve immediately or cover up with cling wrap to prevent it from drying up.

Preparation: 20 mins

Ingredients (makes 12)
° 12 pieces spring roll wrappers
° 12 slices golden roasted vegetarian duck
° 50g cucumber, cut into batons
° 50g carrot, peeled, shredded and soaked in water
° 1 stalk spring onion (optional), shredded
° 3-4 tablespoons plum sauce
° 2 chinese lettuces leaves (optional), for garnish

Method
1. Place 1 piece of spring roll wrapper on a chopping board or plate. Spread some plum sauce in the centre and around.
2. Fold in one of the corner to the centre. Arrange the golden roasted vegetarian duck, cucumber, carrot and spring onion on it. Fold in the opposite end corner and roll up. Alternatively, just wrap and roll as you desired.
3. Arrange on a serving plate and garnish with lettuce. Serve immediately.

Stir-Fried Snow Peas with Fresh Lily Bulb

This is a simple and easy stir-fry dish.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 100g snow peas, trimmed
° 20g-25g fresh lily bulbs, trimmed and peeled
° 10 carrot slices
° 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° salt and pepper to taste

Method
1. Heat the oil in a wok. Add the ginger and fry till fragrant.
2. Throw in the snow peas and stir-fry briskly for 30 seconds.
3. Add in the lily bulbs, carrot slices and stir-fry for another 30 seconds. Season to taste with salt and pepper.
4. Transfer to a serving dish and serve immediately.

Avocado and Vegetarian Noodle Prawn

The avocado and vegetarian noodle prawns on the bamboo skewers can be prepared for a picnic or as a cold dish. Serve with the special prepared plum sauce for dipping.

Preparation: 10 mins

Ingredients (makes 6)
° ½ (75g) ripe avocado, diced
° 6 vegetarian noodle prawns, deep-fried or pan-fried
° 6-12 slices carrot
° 6 bamboo skewers

Sauce
° 3 tablespoons plum sauce, or to taste
° 3 tablespoons sugar, or to taste
° 6 tablespoons warm water
° 6 tablespoons (6 limes) freshly squeezed kalamansi lime juice, or to taste
° ¼ fresh red chilli, finely chopped
° ¼ teaspoon roasted sesame seeds (optional)

Method
1. To make the sauce: Dissolve the sugar with water in a bowl. Add in the plum sauce, chilli and lime juice. Mix well and sprinkle some sesame seeds. Set aside.
2. Arrange a slice of carrot, vegetarian noodle prawn and avocado dice on a bamboo skewer. Repeat for the rest.
3. Serve with the sauce.

Crispy Mushrooms with Basil

This is a deep fried dish, if you are watching your weight, it is best to avoid this or share among your family members or you need to exercise more and no more deep-fried food for the rest of the week.

Honestly, the deep-fried enoki mushroom is real FANTASTIC. With some crispy basil leaves, this made a real presentable dish if you have any guests around for dinner. By the way, enoki mushroom is said to be able to wards off cancer and have a surprisingly high vegetable protein of 5 per cent. Basil on the other hand is said to help relieve fever, purge wind, cleanse blood and strengthen the stomach. So eat more of these, but not the deep-fried one!

Oh, the oil for deep-frying will get milky due to the corn flour used so strain with a paper coffee bag place in a bowl.

Preparation: 8 mins, Cooking time: 12 mins

Ingredients (serves 2-3)
° 100g enoki mushroom, base discarded and separated
° 6-8 fresh shiitake mushrooms
° small handful (25g) basil leaves
° 2 red chilli padi, sliced
° oil, for deep-frying
° 3-4 tablespoons corn flour
° 1/3 teaspoon Chinese five-spices powder, or to taste
° 1/3 teaspoon salt, or to taste

Method
1. Heat 3 tablespoons of oil in a wok, add in the basil leaves, chilli and fry until crispy. Drain well on kitchen paper and set aside.

2. Combine corn flour, five-spice powder and salt in a plate and mix well. Coat the entire mushrooms with the flour.
3. Heat oil in a wok. Place the mushrooms in and then fry until golden brown. Drain well on kitchen paper.
4. Arrange the basil and mushrooms on a serving plate and serve immediately.

Olive Fried Rice

This is an amazingly simple recipe, with few ingredients and brief preparation time. Omit the vegetarian ham, if desired.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 20g carrot, peeled and diced
° 1 slice (25g) vegetarian ham, diced
° 10-12 pitted black olives, sliced
° 1½-2 tablespoons olive oil
° 1 clove garlic or 1 slice ginger, finely chopped
° 1 tablespoon light soy sauce
° salt, to taste
° pepper, to taste
° a small handful freshly chopped coriander, for garnish

Method
1. Heat oil in a non-stick pan over medium heat and stir fry the garlic or ginger till fragrant.
2. Throw in the carrot, vegetarian ham and stir fry for 1-2 minutes.
3. Stir in the cooked rice, olives and season with light soy sauce, salt and pepper. Fry about 2-3 minutes or until rice is heated through. Sprinkle with some water if it is too dry.
4. Garnish with coriander and serve hot.

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

Golden Roasted Vegetarian Duck Cold Dish

Golden Roasted Vegetarian Duck is easily available at most of the supermarkets. It can be used for stir-fried, hotpot or as a cold dishes – appetizer.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 4)
° 250g golden roasted vegetarian duck, sliced

Method
1. Place the golden roasted vegetarian duck slices in a heat proof plate. Steam for 5 minutes. Alternatively, just sliced and serve without steaming.

Vegan Oatmeal “Butter Prawn”

Vegan Oatmeal “Butter Prawn”

Vegetarian Prawn (Vegetarian Chai Har) made of mushroom, carrot, beancurd puff, chinese swede & seasoning

Oatmeal Butter Prawn is a popular dish in the restaurants in Singapore. By replacing butter with non-dairy margarine, prawn with mock prawn (made of beancurd skin, carrot and radish strips and mushroom), omitting the milk powder and egg, the vegan version is derived. If you find that deep-frying the mock prawns is not ultra-healthy, just brush some oil and bake it instead.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2-3)
° 6 (150g) vegetarian prawns
° 1 tablespoon non-dairy margarine
° 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
° ½ tablespoon sugar
° pepper (optional), to taste
° oil, for deep-frying

Method

1. Heat the oil in a wok over high heat. Place the vegetarian prawns into the hot oil and fry until lightly golden brown. Remove the vegetarian prawns with a slotted spoon. Drain well on kitchen paper and set aside. Alternatively, bush some oil on the vegetarian prawns and bake for a healthy choice.
2. Mix the oatmeal, salt, sugar and pepper in a bowl. Set aside.
3. Heat the margarine 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.
4. Add in the vegetarian pawns and stir fry briskly. Dish up and serve hot.

Chinese New Year Cuisine – Steamed Tofu and Glutinous Rice Ball

Preparation: 30 mins Cooking time: 20 mins

Ingredients (makes 10-12 pieces)° 50g glutinous rice
° 1 firm tofu/beancurd (225g), washed, pat dry with kitchen paper and mashed
° 2-3 Chinese dried mushrooms, soaked and chopped
° 1 vegetarian ham slice, chopped
° ½ carrot, chopped
° 2 tablespoons self-raising flour (optional)
° 1 tablespoon corn starch
° 1 teaspoon sesame oil
° sugar, salt and pepper, to taste

Method
1. Wash and soak glutinous rice for 4-6 hours. Drain well and set aside.
2. Combine the mashed tofu, vegetarian ham, carrot, mushrooms, salt, pepper, sugar, sesame oil, flours and mixed well.
3. Using your hand, shape the mixture into 10-12 balls. Coat them evenly with the glutinous rice.
4. Steam for 15-20 minutes. Leave the glutinous rice balls to rest, covered, for 10 minutes then serves.