Stir-Fried Mushroom Noodle

This is a simple and inexpensive, fairly quick and easy to prepare dish, but looks and tastes very impressive. Serve with pickled green chilli.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 150g canton Yee mee(noodle)
° 50g carrot, peeled and shredded
° 50g cardoncello mushrooms/king oyster mushroom, finely shredded
° 4 chinese dried mushrooms or shiitake mushroom, soaked and shredded
° 2 tablespoons vegetable oil
° 2-3 tablespoons vegetarian oyster sauce
° 300-350ml water
° 15 mangetouts/snow peas (optional), trimmed
° ½ teaspoon sesame oil (optional)

Method
1. Blanch the mangetouts in a pot of boiling water for 1-2 minutes. Drain well and set aside.
2. Heat oil in a wok or frying pan. Add the ginger and fry till golden brown.
3. Add the carrot, mushrooms and stir-fry briskly for a moment. Add the water, vegetarian oyster sauce and yee mee, continue to cook, stirring constantly for 2-3 minutes until the sauce has thickened and the yee mee is tender.
4. Add the mangetouts, sesame oil and toss to mix. Transfer to a serving dish and serve immediately.

Mixed Vegetables Soup

This is an easy-to-prepare healthy clear vegetable soup, which is real yummy.

Preparation: 10 mins, Cooking time: 25 mins

Ingredients (serves 4)
° 1 ear corn, cut into 4 pieces
° 1 carrot, peeled and cut into 1cm thickness
° 1 potato, peeled and diced
° 2 tomatoes, cut into 6 wedges
° 1 onion (optional), peeled and cut into 6 wedges
° 1.25 litres water
° 1 slice ginger
° salt, to taste
° pepper, to taste
° 1 tablespoon light soy sauce
° 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 20 minutes or until all the vegetables are tender. Season to taste with salt, pepper and light soy sauce.
2. Ladle the soup into individual serving bowls, garnish with coriander leaves and serve.

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

Steamed Eggplant in Soy Sauce

This quick and easy steamed dish is using eggplant, aubergine or brinjal. Choose eggplant with smooth and unblemished skin. Normally, eggplants are not peeled as the skin preserves their texture, taste and shape.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 1 long slender eggplant, sliced
° 1 thin slice ginger, chopped
° 1 fresh red chilli, seeded and finely chopped
° a small handful fresh coriander leaves, for garnish
° 1.5 tablespoons vegetable oil
° 1.5 tablespoons light soy sauce

Method
1. Arrange the eggplant in a heat proof serving plate and steam for 10 minutes or until soft.
2. Garnish steamed eggplant with coriander.
3. Heat the oil in a wok and add ginger, chilli and stir-fry briskly until aromatic. Drizzle over the steamed eggplant.
4. Add light soy sauce before serving.

Tip
1. Peel the skin of eggplant, if desired.

Mashed Eggplants

Mashed Eggplants garnish with spring onion and crispy shallot

This recipe is easy to make, it can be prepared well in advance and when you are ready to eat all you have to do is heat up and add the seasoning.

Preparation: 15 mins, Cooking time: 15 mins

Ingredients (serves 2)

° 2 long slender eggplants

° 750ml water

° 1 thin slice ginger, finely chopped

° 1 fresh red chilli, seeded and finely chopped

° a small handful fresh coriander leaves or chopped spring onion, for garnish

° 1.5 tablespoons vegetable oil

° 1.5 tablespoons light soy sauce

Method

1. Place the eggplants in a pot or wok of boiling water and cook for 10 minutes. Turn off the heat and leave eggplant to cool in the cooking water.

2. When it is cool enough to handle, remove and cut each eggplant lengthwise in halves. With a spoon, scoop the flesh out of the skins and put in a serving plate.

3. Mash the scooped-out eggplant flesh well and garnish with coriander leaves.

4. Heat the oil in a wok and add ginger, chilli and stir-fry briskly until aromatic. Drizzle over the eggplant. Season to taste with light soy sauce before serving.

Stir-fried Taro with Red Fermented Beancurd

This is another Hakka cuisine – Yam with Belly Pork or Sandwich Yam and Pork. In this quick and easy vegetarian version, only yam is used and dried mushrooms are added. To substitute for the pork, uses deep fried firm tofu or beancurd slice, if desired.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 2-3)
° 250g taro (yam), peeled, sliced into 1cm thickness and deep-fried
° 4 chinese dried mushrooms, soaked
° 1 thin slice ginger
° 2 pieces red fermented bean curd (2cm x 2cm cube), mashed finely
° ½-1 teaspoon Chinese five-spice powder
° 1 teaspoon sesame oil
° sugar to taste
° 200-250ml water
° 1 teaspoon Chinese cooking wine (optional)
° a small handful fresh coriander leaves (optional), for garnish

Method
1. Heat oil in a wok. Add the ginger and fry till golden brown.
2. Add the red fermented bean curb, Chinese five-spice powder, cooking wine and stir-fry briskly until aromatic.
3. Add the mushrooms, taros, sesame oil and water. Bring to a boil and simmer for 10-15 minutes or until the sauce is slightly dry.
4. Transfer to a serving dish and garnish with coriander leaves.

Tip
1. Taro can be deep-fried prior to be stewed, if desired.

Vegetarian Popiah - Fresh Spring Rolls

Popiah or fresh spring rolls are a popular street food, which is filled with stewed julienned yam bean, beansprouts etc and wrapped in a paper-thin crepe.

Preparation: 20 mins, Cooking time: 25 mins

Ingredients (makes 10-12)
° 20-24 pieces fresh popiah wrappers
° 100g sweet sauce

Chilli Sauce
° 6 fresh red chilli,
° salt and sugar, to taste

Yam Bean Filling
° 600g yam bean, peeled, shredded and drained
° 2 chinese dried mushrooms, soaked and shredded
° 50g carrot, peeled and shredded
° 2 tablespoons vegetables oil
° 1 thin slice ginger or 1 clove garlic or 1 shallot
° ½ tablespoon salted soybean paste
° 350ml water
° 1½ tablespoons sugar, or to taste
° 1 teaspoon salt, or to taste
° 1 teaspoon light soy sauce
° 1 teaspoon vegetarian oyster sauce
° 1 teaspoon pepper, or to taste
° 1 teaspoon sesame oil (optional)

Other Filling
° 12 chinese lettuce leaves
° 120g beansprouts, tailed and blanched
° 120g grounded peanut
° vegan ‘egg’ (optional)
° a small handful fresh coriander sprig

Method

To prepare chilli sauce
1. Blend the chill in a blender or food processor until it is a smooth paste. Season to taste with salt and sugar.

To prepare yam bean filling
1. Heat oil in a wok. Add the ginger or garlic or shallot and fry till golden brown.
2. Add the salted soy bean paste and stir-fry briskly until aromatic.
3. Add the yam bean, mushrooms, carrot and stir-fry for 1 minute. Stir in water, sugar, salt, light soy sauce, vegetarian oyster. Stir occasionally and simmer for 10-15 minutes or until the vegetables are tender and sauce is slightly dry. Season with sesame oil and pepper. Set aside and keep warm.

To wrap popiah
1. Place 2 fresh Popiah wrappers overlapping each other on chopping board. Spread sweet sauce and chilli sauce on it.
2. Place a small Chinese lettuce leaf in the centre and top with yam bean filling, beansprouts, grounded peanut, vegan ‘egg’ and coriander sprig.
3. Roll up and cut into 4 or 5 pieces and serve.

Tip

1. How to make Vegan Scrambled Egg.

2. A pinch of chinese five-spice powder can be added, if desired. Vegetarian Oyster Sauce and Light Soy Sauce can be optional.

Crispy Ginger

Old ginger and sesame oil are some of the commonly used ingredients in Chinese Traditional Confinement Recipes. It is believes that ginger would help to expel the wind and sesame oil promote blood circulation. Here is another way to consume ginger by frying shredded ginger with sesame oil, removing any excess oil by draining and use it as a condiment to any rice or dishes.

Preparation: 10 mins, Cooking time: 8 mins

Ingredients
° 200g old ginger, peeled and finely shredded
° sesame oil, deep-frying

Method
1. Heat sesame oil in a wok over medium heat and fry ginger until lightly brown.
2. Remove the ginger with a slotted spoon. Drain well on kitchen paper.
3. Store the crispy ginger in a glass jar in a cool place.

Vegan “Trotter” with Old Ginger and Vinegar

Pig Trotter with old ginger and black rice vinegar is one of the traditional Chinese confinement foods. For this vegan version, pig trotter is replaced by gluten fungus roll and eggs are omitted.

Preparation: 15 mins, Cooking time: 45 mins

Ingredients (serves 2)
° 200g gluten fungus roll, sliced
° 400g old ginger, peeled, cut into chunk, bruised and pat dry
° 250ml black rice vinegar
° 500ml water
° 1-1½ tablespoons sesame oil
° 60g brown sugar
° salt, to taste

Method
1. Brush some sesame oil on the ginger and bake in the oven or oven toaster for 10 minutes. Set aside.
2. Place all the ingredients in a claypot, bring to a boil and simmer for 45 minutes. Season to taste with salt.
3. Ladle into individual serving bowl and serve.

Tip
1. This traditional recipe usually fries the ginger in sesame oil instead of baking. The sesame oil used is around 3 instead of 1 tablespoon.

One-Pot Pineapple Rice

An easy dish to prepare and makes a satisfying light meal. Just combine all the ingredients in a pot. By leaving out the stir-frying of the ingredients, it speeds up the cooking process and also reduces the amount of oil used.

Preparation: 15 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 75g pineapple, diced
° 1 stalk lemon grass, peel off outer layers, cut out 2 cm , bruised
° 2 pandan leaves (screwpine), tied into a knot
° 1 slice vegetarian ham, diced
° 2-3 chinese dried mushrooms, soaked and diced
° 1 star anise
° 1 tablespoon sesame oil
° 1 teaspoon salt
° ¼ teaspoon turmeric powder
° ¼ teaspoon sugar (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. For pineapple preparation refer to http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=113&id=835

Steamed Cardoncello Mushroom

Photographer: Little JFThis is an easy steamed dish without much work at all. This dish can be used as a substitute for the poached chicken that goes with Hainanese Chicken Rice. Alternatively, just wrap a piece of lettuce leaf around a slice of cardoncello mushroom and dip with chicken rice chilli, to eat.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2-3)
° 150g cardoncello mushroom/king oyster mushroom, sliced
° 2 thin slices ginger
° 1½ tablespoons sesame oil
° 1 tablespoon light soy sauce
° a small handful fresh coriander leaves, for garnish

Method
1. Arrange the ginger and cardoncello mushrooms in a heatproof serving plate. Drizzle sesame oil and light soy sauce over the plate. Steam for 10 minutes.
2. Garnish with coriander and serve immediately.

Vegan “Egg” Fried Rice

Egg Fried Rice is a common dish in Chinese Restaurants in the West. This is a vegan version, substituted the egg with firm tofu/beancurd which easily resembles the scrambled egg used in the fried rice. The turmeric powder is added to derive the colour of the egg.

Preparation: 15 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 1 small firm beancurd/tofu, pat dry and scrambled
° ¼ teaspoon turmeric powder
° ½ teaspoon sesame oil
° 1-1½ tablespoons vegetable oil
° salt and pepper, to taste
° 1-2 tablespoons finely chopped spring onion (optional)

Method
1. Marinate the scrambled tofu with turmeric powder, salt and sesame oil. Set aside for 10-15 minutes.
2. Heat oil in a wok over medium heat and fry scrambled tofu until lightly brown.
3. Stir in the cooked rice and season with salt and pepper. Fry about 2-3 minutes or until rice is heated through.
4. Add in the spring onion, mix well and serve hot.

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

One-Pot Curry Rice

This is a quick and simple one-pot vegetarian rice dish recipe. Not much work is required and can be ready in just a moment.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 100ml coconut milk
° 300ml water
° 1 medium potato, peeled and cut into chunks
° 4-6 vegetarian meats
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 7.5cm
° 1 tablespoon vegetable oil
° 1-1½ tablespoons vegetarian curry powder or curry powder (meat blend)
° ½ teaspoon salt
° 10 curry leaves (optional)
° ½ teaspoon sugar (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. Carrot can be used to replace vegetarian meat, if desired.
2. Curry powder and chilli powder can be mixed with a tad of water to form curry paste, fry with one of tablespoon oil and then added to the rice.

Sago Pudding with Palm Sugar

This is a easily made party dessert.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (makes 8 pieces)
° 125g sago pearls, rinse and soaked with plenty of water for 15mins, drained
° 2 pandan leaves (screwpine), tied into a knot
° 1 tablespoon sugar
° 1.5 litres water
° food colouring (optional)

Sauce
° 100-125g gula malaka (palm sugar), chopped
° 50ml water
° 250 ml coconut milk
° ¼ salt or to taste

Method
1. Combine pandan leaves, sugar and bring 1.5 litres water to a boil. Stir in sago pearls and simmer for 5-6 minutes or until sago pearls are almost translucent with just a barest white fleck in the centre.
2. Pour the content of the pot a fine-meshed sieve and drain off excess water. Immediately, spoon sago pearls into the moulds or cups, pressing lightly to pack them in. Let it cool, and chill for 1 hour or until fully set.
3. Combine chopped gula melaka with water in a small pot and cook over medium heat until sugar dissolves. Strain into a serving jug and set aside.
4. In a clean pot, bring coconut milk with salt to a boil. Alternatively, sprinkle salt to coconut milk. Chill and set aside.
5. Serve sago pudding with gula melaka sauce and coconut sauce.

Tip
1. Add different food colouring to sago pudding, if desired.

Spicy Lemon Grass Soup (Tom Yum)

Spicy Lemon Grass Soup (Tom Yum)



Spicy Lemon Grass Soup (Tom Yum) with Tom Yum Paste, Tomatoes & Tofu

This delicious soup (Tom Yum) is one of the popular soups in Asia. Combining spicy and sour using mixture of herbs and seasonings is easy to make. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 4)
° 2-3 stalks fresh lemon grass
° 10-12 dried kelps in knot
° 4 slices fresh blue ginger (galangal)
° 8-12 straw mushrooms, halved
° 4-8 vegetarian fishballs
° 1.25 litres water
° 2 chilli padi, seeded and finely shredded
° 6-8 kaffir lime leaves, cut in half
° 3 tablespoons (5-6 limes) freshly squeezed kalamansi lime juice
° 3 tablespoons light soy sauce
° pepper and sugar, to taste
° a small handful fresh coriander leaves, for garnish

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 lemon grass, dried kelps, ginger and water in a pot. Bring to a boil and simmer for 10 minutes. Remove the lemon grass and ginger with a slotted spoon and discard. Add straw mushrooms, vegetarian fishballs, lime leaves, chillies, pepper, sugar, lime juice and simmer for 3 minutes. Lastly, stir in light soy sauce and coriander leaves.
3. Ladle the soup into individual serving bowls and serve.

Tip
1. Commercial tom yum paste, button mushroom, tomatoes, silken tofu can be added, if desired.

Spicy Tofu with Golden Needle Mushroom

This recipe is inspired from “Ma Po” Tofu but with a slight variant. Enokitake is also known as golden needle mushroom.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2-3)
° 1 pack silken tofu (300g), cut into cubes
° 100g golden needle mushroom, trimmed and cut into small section
° 1 slice vegetarian ham, diced
° 1/2 fresh red chilli, seeded and chopped
° 1 clove garlic or 1 thin slice ginger, chopped
° 1 tablespoon vegetable oil
° a small handful spring onion or fresh coriander leaves

Sauce
° 1 tablespoon soy bean paste with chilli
° 1 tablespoon vegetarian oyster sauce
° 1 tablespoon Chinese cooking wine
° ¼ teaspoon sesame oil
° ½ teaspoon corn starch
° 3 tablespoons water

Method
1. Combine all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a wok. Add the garlic or ginger and fry till golden brown. Add the mushroom, tofu and stir-fry briskly. Stir in the sauce mixture, spring onion or coriander leaves, chilli and simmer until the sauce is thickened.
3. Transfer to a serving dish and serve with rice.

Hakka Yam Abacus Beads

The Hakka Yam Abacus Beads used to be a festive dish in Singapore among the Hakkas. The main ingredients are taro or yam and tapioca flour, mixing together to form a dough and make into little abacus beads to signify wealth.

Preparation: 20 mins, Cooking time: 25 mins

Ingredients (serves 2-3)° 200g taro (yam), peeled and cut into chunks
° 100-120g tapioca flour
° 750ml water
° 50g Chinese dried mushrooms, soaked and diced
° 25g black fungus, soaked and shredded
° 50g carrot, peeled and diced
° 1 thin slice ginger, chopped
° ½ teaspoon salt
° ½ teaspoon sugar
° ½ teaspoon sesame oil
° 1 teaspoon light soy sauce
° salt and pepper, to taste
° a small handful fresh coriander leaves (optional), for garnish

Method1. Arrange the yam in a heatproof serving plate and steam for 10-15 minutes or until soft.
2. Mash the yam in a container with a fork. Add the tapioca flour, salt, sugar and mix well to form dough. Knead until the dough is non-sticky. Divide the dough into 40 small pieces and roll each into a ball. Shape them into abacus beads by using the thumb and finger to make a slight indentation in the centre of each ball.
3. Bring 750ml of water to a boil in a pot or wok. Add the yam balls and return to the boil. Remove the yam balls with a slotted spoon when they float to the surface. Transfer to a bowl of cold water or coat with 2 tablespoons of oil to prevent sticking. Set aside.
4. Heat oil in a wok. Add the ginger and fry till golden brown.
5. Add the carrot, mushrooms, black fungus and stir-fry briskly until aromatic. Season with salt, pepper, sesame oil and light soy sauce.
6. Add the yam balls and stir fry for 1-2 minutes. Transfer to a serving dish and garnish with coriander leaves.

Crispy Curried Potatoes Wonton

Preparation: 5 mins, Cooking time: 30 mins

Ingredients (makes 40)
° 2 packs (40 pcs) wonton wrappers
° 75g potatoes, peeled and finely diced
° 50g carrot, peeled and finely diced
° 50g onion (optional), finely diced
° ½ teaspoon salt
° ½ teaspoon sugar
° 1 tablespoon curry powder (meat blend)
° ½ teaspoon chilli powder
° 40 pieces curry leaves
° 150ml water
° 2 tablespoons coconut milk (optional)
° oil, for deep-frying

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, 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, water, coconut milk and simmer for 15-20 minutes or until the potatoes are tender. Add salt and sugar and cook till the gravy is slightly thickened. Set aside.
4. Lay a wonton wrapper in front of you. Place a bit of filling in the middle. Fold up the wonton diagonally, making sure the end meet. Press down firmly on the ends to seal.
5. Heat wok with oil. Add wanton few at a time, sliding them in carefully and turning to make sure they are golden brown evenly.
6. Drain on paper towels and served as soon as possible to ensure they remain crispy.

Crispy Stuffed Beancurd

A quick and easy to prepare snack which are enjoyed by many at home and at the Night Market Street Stalls (Pasa Malam).

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 4)
° 2 firm tofu/beancurd (225g), cut diagonally and make a slit at the base
° 4 slices cucumber
° 40g bean spouts, trimmed
° oil, for deep-frying

Method
1. Heat oil over a high fire and deep fry the beancurds until golden brown. Remove, drain on kitchen paper and leave to cool.
2. Blanch the bean spouts in boiling water for 1 minute and drain well.
3. Stuff the beancurds with a slice of cucumber and some bean spouts. Serves with chilli sauce.

Vegetarian Sayur Lodeh (Indonesian Vegetable Curry)

Sayur Lodeh is a popular dish in Indonesia. This vegetarian version Sayur Lodeh stews in reduced coconut milk or unsweetened soy milk can be used as a substitute, if desired. The spice paste used is adapted from the laksa paste.

Preparation: 30 mins, Cooking time: 30 mins

Ingredients (serves 4)
° 75g French beans, trimmed and cut into 3cm strips
° 100g egg plants, sliced
° 50g carrot, peeled and diced
° 100g cabbage, cut into 3cm squares
° 1 (225g) firm tofu (beancurd), deep-fried and cut into 4 pieces
° 250ml-300ml water
° 125ml-150ml coconut milk
° ¾ teaspoon curry powder (optional)
° salt and sugar, to taste

Spice Paste (makes 75g)
° 6 dried chilli, chopped
° 3 stalk lemon grass, peel off outer layers, cut out 7.5cm, chopped
° 25-30g fresh blue ginger (galangal), chopped
° ¾ thumb-sized fresh turmeric, chopped
° 2-3 candle nuts, chopped
° 1½ teaspoons vegetarian belacan
° 5-6 tablespoons vegetable oil, for frying
° ½ teaspoon salt
° 1 teaspoon sugar

Method
1. Grind spice paste ingredients until fine and set aside.
2. Heat oil in a wok or frying pan. Add the laksa paste and fry for 10 minutes or until thickened and fragrant.
3. Add all the ingredients and bring to a boil. Simmer for 15 minutes or until all vegetables are tender. Season with curry powder, salt and sugar to taste.
4. Serve hot with rice or bead.

Tip
1. Unsweetened soy milk can be used to replace coconut mil but should be added last just before serving, if desired.
2. Spice paste can be made in advanced or more and keep refrigerated for up to 7-10 days.

Fragrant Coconut Rice (Nasi Lemak)

Coconut rice is a simple and easy to prepare rich rice dish which can be eaten on its own or to be accompanied by side dishes such as fried vegetarian drumstick, vegetarian fish slice, or sliced cucumber.

Preparation: 5 mins Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 300ml coconut milk
° 100ml water
° ½ teaspoon salt

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. Pandan leaves (screwpine) and sugar can be added, if desired.
2. Thai Coconut Rice usually does not have any pandan leaves (screwpine) added but with sugar.
3. As for Nasi Lemak, pandan leaves (screwpine) are added. Pandan leaves juice can be used to give the rice a lighter shade of green. Chopped 10 pandan leaves, with 50ml of water and blend to a grassy pulp. Squeeze the pulp in muslin cloth for the green juice, add to the rice and reduce the amount of water accordingly.

Yellow Rice

Javanese serves Yellow Rice (Nasi Kuning) for almost every traditional ceremony or special occasion. The oil in the coconut milk gives it a glistening appearance, keeps each grain separate, and the turmeric gives the dish a nice yellow colour. It can be accompanied by side dishes such as fried vegetarian drumstick, vegetarian redang, vegetarian sambal chilli or curries.

Preparation: 5 mins Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 300ml coconut milk
° 100ml water
° ½ teaspoon salt
° ½ teaspoon ground turmeric
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 7.5 cm and bruised
° 1 tablespoon vegetable oil


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. ½ teaspoon of freshly squeezed kalamansi lime juice can be added to enhance the yellow colour of turmeric, if desired.
2. To make Turmeric Glutinous Rice (Nasi Kunyit) which is known as wedding rice in Indonesia, served in a traditional wedding ceremony, just replaced the rice with glutinous rice (soaked for 3-6 hours) and lemongrass with 1 blade of pandan leave (screwpine). Use 180-200ml of coconut milk and do not add any water.

Vegetarian Opor Ayam (Coconut Chicken Curry)

Opor Ayam is a tasty braised chicken in coconut milk dish from Indonesia. For this vegetarian version, potatoes are added instead of using all vegetarian meat.

Preparation: 5 mins Cooking time: 20 mins

Ingredients (serves 2-3)
° 200g potatoes, peeled and cut into chunks
° 50g vegetarian meat
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 7.5cm
° 2 kaffir lime leaves
° 1 tablespoon curry powder (meat blend)
° ½ teaspoon chilli powder (optional)
° 250ml coconut milk
° 150ml water
° 1.5 tablespoons vegetable oil
° 1 teaspoon salt
° 1 teaspoon sugar

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 paste until thickened and fragrant. Add 2 tablespoons coconut milk and fry for 1-2 minutes.
3. Stir in potatoes, vegetarian meat, lemon grass, lime leaves, coconut milk and simmer for 15-20 minutes or until the potatoes are tender.
4. Add salt and sugar and cook till the gravy is slightly thickened. Serve hot with rice.

Vegetarian Chicken Rice (Hainanese Style)

Hainanese chicken rice is one of the favorite’s local dishes in Singapore. This recipe is the vegetarian version of the chicken rice. It simpler in style and can be served with deep-fried vegetarian drumsticks or steamed king oyster mushroom (vegetarian version of steamed chicken to replace sliced chicken for a healthier choice. For the chilli sauce, I have two versions, one with garlic and shallot and the other without without.

Preparation: 5 mins Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 1 tablespoon fresh ginger, finely chopped
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 4 cm
° 4 pandan leaves (screwpine), tied into a knot
° 1 tablespoon sesame oil
° ½ teaspoon salt

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 with sliced vegetarian poached chicken (steamed cardoncello mushroom), cucumber slices, tomatoes and chicken rice chilli.

Tempura Vegetable Fritters

Combining chopped vegetables and tempura batter to make lacy, feather-light and a slightly see through crispy vegetable fritters. Serve with a small bowl of tempura dipping sauce with finely grated daikon (radish) and ginger.

Preparation: 15 mins Cooking time: 20 mins

Ingredients (serves 2-3)
° 50g carrot, peeled and cut into short lengths
° 50g white radish, peeled and cut into short lengths
° 6 French beans, tailed and cut into short lengths
° 2 shiitake mushrooms, sliced
° 25g tempura batter mix
° ¼ teaspoon salt, or to taste
° 50ml ice cold water
° oil, for deep-frying
° 1 teaspoon sesame oil (optional), for deep-frying

Tempera Dipping Sauce
° 4 dried kelps in knot
° 150ml water
° 20ml miri or 10ml cooking rice wine
° 25ml shoyu or 35ml light soy sauce
° 20g daikon, peeled, finely grated and squeezed to remove excess liquid
° 1 teaspoon fresh ginger, finely grated

Method
1. Place all the julienned vegetables in a bowl. Add the tempera batter mix, salt, water and mixed well.
2. Heat oil and sesame oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop a heaped tablespoon of the mixture into the hot oil and fry in batches until lightly golden brown.
3. Remove the vegetable fritters with a slotted spoon. Drain well on kitchen paper and keep warm in the oven until ready to serve.
4. Place the dried kelps and water in a small pot to make vegetarian dashi stock. Bring to a boil and simmer for 10 minutes or until 100ml stock left in the pot. Stir in mirin, shoyu and reduce the heat to low and keep warm until ready to serve with grated daikon and ginger.

Tip
1. Use fresh batch of oil and ensure that the deep-fryer or wok is filled with one-third full of oil for deep frying.
2. For every 150g of julienned vegetables, use 25g of tempura batter mix and 50ml of ice cold water.
3. Stir in ¼ teaspoon of sugar if light soy sauce is used for the dipping sauce, if desired.
4. Curry powder can be added to the batter, if desired.

Steamed Vegetarian Fish

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

Preparation: 7 mins Cooking time: 8 mins

Ingredients (serves 2-3)
° 2-3 (100-150g) vegetarian fish slices
° 1 tomato, cut into 6 wedges
° 2-3 thin slices ginger, finely shredded
° 1 preserved sour plum (optional)
° ½ fresh red chilli (optional), seeded and finely shredded
° 1 tablespoon vegetable oil
° ½-1 teaspoon light soy sauce
° a small handful fresh coriander leaves, for garnish

Method
1. Arrange the vegetarian fish in a heatproof serving plate. Drizzle oil, soy sauce and scatter plum, ginger and tomato over the plate. Steam for 8 minutes.
2. Garnish with coriander, chilli and serve immediately.

Tip
1. Thin slices of silken tofu and cooked Chinese dried mushrooms can be scattered before steaming, if desired.