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.

Lady’s Fingers with Soy Sauce

A simple and easy-to-cook dish – tender, green and fresh lady’s finger (okra). Lady’s finger is normally eaten young, as it gets very woody when mature. It is often blanched until tender or simply stir-fried.

Preparation: 5 mins Cooking time: 10 mins

Ingredients (serves 2)
° 8-10 lady’s fingers
° 1 tablespoon vegetable oil
° 1 slice ginger
° 1 tablespoon light soy sauce
° crispy shallot (optional)

Method
1. Trim off the head and tail of each lady’s finger.
2. Bring 700ml of water to boil.
3. Put lady’s fingers into hot water and cook for 1-2 minutes. Drain immediately.
4. To make ginger oil, heat the ginger slice in vegetable oil until light brown.
5. Arrange lady’s fingers on a serving plate, season with ginger oil, light soy sauce and shallot.

Tip
1. This dish can be served with freshly cut red chilli padi (bird’s eye chilli) in light soy sauce.
2. Lady’s finger can even be eaten raw!

Potato and Mayonnaise Sandwich

This is an easy but makes a satisfying light lunch and they are very easy to prepare, too.

Preparation: 5 mins Cooking time: 25 mins

Ingredients (serves 1)
° 2 slices of bread
° 1 potato, peeled and cut into chunks
° 1 tablespoon mayonnaise/vegetarian salad cream
° salt and pepper to taste
° toasted sesame seeds and butter (optional)

Method
1. Cook the potato in a pot of boiling, lightly salted water for about 15 minutes, until tender when pierced with a fork. Drain well and mash potato in a container with a fork.
2. Add the mayonnaise/vegetarian salad cream, toasted sesame seeds to the mashed potatoes and season to taste with salt and pepper.
3. Evenly spread mayonnaise/vegetarian salad cream or butter on one slice of bread.
4. Spread the mashed potato mixture on the bread.
5. Spread mayonnaise/vegetarian salad cream or butter on the second slice of bread, and complete the sandwich.
6. Slice the sandwich diagonally and use sandwich toothpicks to hold the sandwich halves together.

Tip
1. How to toast n roast sesameseeds

2. Potato and mayonnaise sandwich tasted better with toasted bread.
3. Vinegar/fresh lemon juice, chopped celery, cucumber slices, tomatoes slices, lettuces can be added, if desired.
4. For potato and mayonnaise croissant. Add lettuces, cucumber/tomatoes slices and grilled vegetarian bacon slice or vegetarian ham slice.

Potato Salad (curry flavour)

Wrap with Nori and garnish with Sesame Seed 

Curry Potato Salad Hand Roll ... 

Always a favourite, potato salad can be a star of any salad. Using curry power in this salad, because their exotic flavours and subtle aromas can add so much to any dish.

Preparation: 15 mins Cooking time: 20 mins
Ingredients (serves 2-3)
° 500g potatoes, peeled and cut into chunks
° 2 stalks celery, chopped or diced
° 25g carrot, peeled chopped
° ½ onion (optional), chopped
° 5 tablespoons mayonnaise/vegetarian salad cream
° 1-2 teaspoons vegetarian curry powder
° salt and pepper to taste

Method
1. Cook the potatoes in a pot of boiling, lightly salted water for about 15 minutes, until tender when pierced with a fork. Drain well and set aside to cool for 5 minutes.
2. Place the potatoes, celery, carrot and onion in a salad bowl.
3. Add the mayonnaise/vegetarian salad cream, vegetarian curry powder to the potatoes mixture and season to taste with salt and pepper.
4. Stir well to mix, then set aside to cool and allow the flavour to develop.
5. Serve chilled.

Tip
1. Vinegar/fresh lemon juice, spring onion, chopped apples, mixed vegetables and cucumber dices can be added, if desired.

Mushroom and Yam Rice

Yam Rice is a favourite rice dish among Chinese Singaporeans. This is an improvised version, by just dumping all of the ingredients into a pot without stir-frying any of them. With a simple soup, it will make a complete meal.

Preparation: 15 mins Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 2 dried mushrooms, washed and soaked for 5 mins
° 4 small black fungus (optional), washed and soaked for 5 mins
° 50g yam, cut into cubes
° ½ carrot, cut into pieces of 1cm thickness
° 1 slice of ginger
° 1 tablespoon sesame oil
° 1 tablespoon dark soy sauce
° ½ teaspoon Chinese five-spice powder
° ½ teaspoon salt
° Pepper to taste (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. Unused yam can be kept in freezer for 1 month.

Winter Melon and Barley Soup

This is a simple and delicious soup. Barley is often used to make tasty and healthy beverages. Instead of adding sugar or honey, by adding salt and other vegetables, barley can also be used to make a nutritious soup.

Preparation: 10 mins Cooking time: 45 mins

Ingredients (serves 4)
° 250g winter melon, removed skin and cut into small chunks
° 1 ear corn, cut into 4 pieces
° 1 carrot, peeled and cut into 1cm thickness
° 1 tablespoon holland barley, washed and drained
° 1.25 litres water
° 1 slice ginger
° salt, to taste
° pepper, to taste
° 1 tablespoon light soy sauce
° a pinch mushroom/vegetarian seasoning (optional)
° a small handful fresh coriander leaves (optional), for garnish

Method
1. Place all the ingredients and water in a pot. Bring soup to a boil and simmer for 30 minutes or until the all the vegetables are tender.
2. Season to taste with salt, pepper, light soy sauce and mushroom/vegetarian seasoning.
3. Ladle the soup into individual serving bowls, garnish with coriander leaves and serve.

Tip
1. Vegetarian mock meat and chinese wolfberries can be added, if desired.

Deep-fried Vegetarian Fish with Ginger

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

Preparation: 5 mins Cooking time: 5 mins

Ingredients (serves 2-3)
° 2-3 (100-150g) vegetarian fish slices
° 4-6 thin slices ginger, finely shredded
° 2 cloves garlic (optional), finely chopped
° oil, for deep-frying
° ½-1 tablespoon dark soy sauce

Method
1. Heat oil in a deep-fryer or wok. Place the vegetarian fish slices in and then fry until golden brown. Drain well on kitchen paper and set aside.
2. Remove oil from the wok and leave only 1-2 tablespoons oil. Add the ginger, garlic and fry till slightly golden brown. Drizzle ginger, garlic and dark soy sauce over the fish slices. Serve immediately.

Chrysanthemum Tea

This tea is served hot but here it can be served as a refreshing iced drink on a hot and sunny day. [ Chrysanthemum help strengthen lungs, relieve headaches and improve eyesights.]

Preparation: 5 mins Cooking time: 12 mins

Ingredients (serves 4)
° 40-50g dried chrysanthemum
° 75-80g sugar or rock sugar
° 1 litre water

Method
1. Add sugar to water and bring to a boil. Add chrysanthemum and simmer for 1 minute.
2. Remove the chrysanthemum with a slotted spoon and discard. Serve hot.

Tip
1. Chill and serve with crushed ice, if desired.

Dried Wonton Mee

Dried Wonton Mee

Dried Mee Bok (Flat Noodle)

Plain wonton noodle are tossed with oil and soy sauce for an economical meal. Quick to prepare and is ready in a moment.

Preparation: 10 mins Cooking time: 5 mins

Ingredients (serves 1)
° 1 piece wonton mee
° 750ml water
° ½ -1 tablespoon olive oil
° ½ teaspoon sesame oil (optional)
° salt and light soy sauce to taste
° fresh coriander leaves or spring onion, chopped

Method
1. Loosen and rub the noodle lightly with your hand to remove any excess flour coating.
2. Place the noodle in a pot or wok of boiling water and cook for 1-2 minutes. Drain the noodle thoroughly and place in a serving bowl. Alternatively, cook the noodle following the packet instructions.
3. Add oil, salt, light soy sauce, coriander leaves or spring onion to the noodles. Toss well to mix and serve immediately.

Tip
1. Only olive oil can be consumed as it is. To make ginger oil or garlic oil, heat the ginger slice or chopped garlic in vegetable oil until light brown.
2. Blanched vegetables can be added, if desired.

Pickled Green Chilli

It can be kept in the cool place for up to a week or store in the refrigerator.

Ingredients
° 100g (6-8) fresh green chilli, seeded and sliced
° 60ml white rice vinegar or distilled white vinegar
° 120ml water, boiled
° 2 teaspoons sugar
° ½ teaspoon salt

Method
1. Combine all ingredients in a glass container, mix well and leave to stand for 24 hours prior to serving.

Tip
1. Alternatively, bring 180ml vinegar with salt and sugar to a boil. Add in the chili, simmer for 10 seconds and transfer to a glass container. Leave to stand for 2-3 hours prior to serving.
2. If the result is too vinegary, stir in a spoonful of sugar.

Chendol Agar-Agar

Preparation: 5 mins Cooking time: 15 mins

Ingredients
° 10g agar-agar powder
° 200-250g palm sugar(gula melaka)
° 200-300g chendol, washed and drained
° 500ml coconut milk
° 4 pandan leaves (screwpine), tied into a knot
° 1 litre water

Method
1. Dissolve agar-agar powder in 1 litre of water. Add palm sugar, pandan leaves and bring to boil over low heat.
2. Remove from heat, mix coconut milk and chendol to agar-agar solution, pour into a big mould. 3. Leave to cool before refrigerating until chilled.

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.

Chinese New Year Cuisine – Lohan Zhai

Lohan Zhai’s Rice Vermicelli

This is a simplified version of Buddha’s Vegetarian Feast. Lohan Zhai is especially cooked during the eve or the first day of Chinese New Year.

Preparation: 10 mins Cooking time: 20 mins

Ingredients (serves 2-3)
° 1 pack/50g bean vermicelli, deep-fried
° 2 pieces dried sweet beancurd wafers, deep-fried and cut into pieces
° 1 piece dried beancurd stick,, cut into strips and deep-fried
° 3-4 Chinese dried mushrooms, soaked and sliced
° 6-8 small black fungus, soaked and cut into pieces
° 6 dried lily buds (optional), trimmed, soaked and knotted
° 100-150g Chinese cabbage (Wong Bak/Bok Choy), cut into broad strips
° ½ carrot, shredded
° 1 thin slice ginger
° 1½ - 2 pieces red fermented bean curds (2cm x 2cm cube), mashed finely
° 2-3 tablespoons vegetable oil
° 150-200ml water
° a small handful fresh coriander leaves, for garnish

Method
1. Heat oil in a wok. Add the ginger and fry till golden brown.
2. Add the red fermented bean curb and stir-fry briskly until aromatic.
3. Add the mushrooms, black fungus, dried lily buds, carrot, cabbage, bean curds and stir-fry briskly for a moment. Add water, bring to a boil and simmer for 1-2 minutes.
4. Add in bean vermicelli and simmer until the sauce is slightly dry.
5. Transfer to a serving dish and garnish with fresh coriander leaves.

Tip
1. Stir in a bit more red fermented bean curd before dishing up, if it is not tasty.
2. Toss in rice vermicelli, increase the quantity of red fermented bean curds and water to make a Lohan Zhai’s rice vermicelli dish.
3. Deep fried items can be prepared 1 or 2 days in advance.

Chinese New Year Cuisine – Stir-Fried Chinese Arrowhead

Chinese Arrowhead - The starchy corms are peeled, sliced and cooked in stews or fried. They are sometimes planted in vessels for the green arrowhead-shaped leaves.

Preparation: 5 mins Cooking time: 15 mins

Ingredients (serves 2-3)
° 10-12 Chinese arrowheads or arrowroots, peeled and thinly sliced
° 1 thin slice ginger
° 2 pieces red fermented bean curds (2cm x 2cm cube), mashed finely
° 1 teaspoon chinese five-spice powder (optional)
° 1 tablespoon olive oil
° 100ml 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 arrowheads, chinese five-spice powder and stir-fry briskly for a moment. Add water and simmer until the sauce is slightly dry.
4. Dish up and serve hot.

Tip
1. Chinese Arrowhead can be deep-fried prior to stir fry if desired.
2. Deep-fried Chinese arrowhead can be eaten on its own.

*Picture of Arrowhead : http://www.science.edu.sg/ssc/vegetables/alismataceae.jsp