Vegetarian Wu Kok/ Yam Puff by Alicia Gan

Yam Dough Ingredients:
600g Yam
115 wheat starch
1 tsp baking powder
1/2 tsp five spices powder
1 tbsp sugar
1/2 tsp salt
115g Vegetable shortening
1/2 tsp Ammonium Bicarbonate
210 boiling water

Filling:
3 tbsp canned green peas
6 tbsp canned bake beans (may strain the sauce from the bean or leave it as it is but try to reduce it to avoid wet filling)
200g vegetarian layer meat or veg. roasted pork belly (chopped)
3 Chinese mushroom (soaked, chopped)
3 water chestnuts (chopped)

Seasoning:
1 tsp salt
1/2 tsp five spices powder
1 tbsp vegetarian oyster sauce
1/2 tsp pepper

Method:

1) To make yam dough, peel the yam & cut into stripes. Steam until cook and soft, about 40 mins.

2) While waiting for the yam to cook, prepare the filling.
Heat up 2 tbsp oil, stir-fry all filling ingredients until fragrant. Add in seasoning, stir well. Thicken the sauce with a little cornstarch solutions. Stir-fry until slightly dry. Dish up & keep aside.

3) Remove yam from steamer/wok, mash into paste when still hot. Combine wheat starch with boiling water, knead to form a cooked dough. Combine with yam paste. Knead well. Add in the rest of ingredients & knead until form into smooth dough.

4) Divide the dough into 50g each portion. Wrap each dough with enough filling & form into ball shapes. Make sure wok is hot with enough oil to deep-fried yam puff until crispy and golden brown. Dish up and drained. Ready to serve.

For Recipe link. http://aliciavegehut.blogspot.sg/2014/05/vegetarian-wu-kok-yam-puff.html?m=0

Cereal Tofu by Angelin Goh

 

One box of firmed pressed tofu cubed

Batter for shallow frying tofu:

2 tablespn of rice flour

1 egg

A little of ice cold water

Coat n Shallow fried tofu till browned n crispy n set aside

I'm using cereal premix ..if u do have nestum cereal at Home u can use it as in:

A cup of cereal

2 teaspoon of sugar

2 teaspoon of milk powder

1/2 teaspoon salt n some pepper

A handful of curry leaves

A knob  bout a tablespn of butter

Some minced garlic

Optional chilli padi

fry butter on medium flame,add in garlic n curry leaves ,chilli..fry til fragrant add in cereal mixture n continue to stirfry till crispy .

add in tofu gently ,coat well with cereal.

Hay Bee Hiam with French Beans by HuiChin Sim

What you need

- French beans (cut into about 5cm-strips ‘sharply’)

- Fishcake (sliced)

- Onion (grinded into paste)

- Garlic (grinded into paste)

- Dried shrimps – Hay-bee (grinded)

- Dried chilli paste

For the Seasoning

- Salt

- Sugar

Method

- Heat some oil in the frying pan and sauté the garlic for 3mins

- Add in the onion and cook for another 3mins

- Add in the grinded dried shrimps and cook for 10mins

- Add in the chilli paste and add a pinch of salt & sugar for taste and continue to stir-fry till the chilli paste darkens and becomes drier

- Add in the French beans & fish cake and mix evenly

 

Serve with hot steamed rice :)

Vegetarian Ban Mian by Alicia Gan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegetarian Ban Mian by Alicia Gan

 

Serving 3 - 4 persons

For the soup/broth:

200g Soya Bean

(soaked for 2 hrs)
1 medium carrot
1 big tomato
1 Sweet Corn
4-5 pcs vegetarian roasted chicken
1 thumb size Dai Tao Choy (salted turnip)
Baby spinach (to cook with the noodles).

Method:

1. Add all ingredients except baby spinach into boiling water & cook for 30 mins.

 

2. Then turn to low heat & simmer for at least 3 hrs.

For the Flat noodle:

2 1/2 cup Plain Flour
1 cup Tapioca Starch (keep some for dusting if sticky)
1/2 tsp salt
1/2 tbsp oil
1 egg
100ml water

Method:
1. Mix the flour & salt in a mixing bowl. Make a well in the center, break the egg into the well, pour in the oil & water, and stir with a spoon until the dough begins to come together. Knead until fully combined.

2. Turn out the dough onto a lightly floured surface and knead until smooth. Cover the dough with a damp cloth or cling wrap. Let the dough rest for an hour before use.

3. After 1 hr, divide the dough into smaller portions for easier rolling.

4. Roll out each portion of dough on a lightly floured surface to about 0.1cm thick. Bring a large pot of broth to boil when you almost done with rolling.

5. Lightly floured each side of the dough. Cut the dough into flat noodle pieces by using a cutter or a knife. This can avoid mess from tearing the dough.

6. Lightly dust flat noodles with flour to prevent sticking. Put cut flat noodles in a big bowl.

7. Turn heat to low. Add flat noodles & stir occasionally while you add the flat noodles to avoid sticking. Once you have drop all flat noodles into the soup, turn heat to high and let them cook until they float on top.

8. Add veggie and continue to simmer for about 30 seconds to a minute.

9. Garnish with fried ginger, seasoned mushroom and vegetarian crispy sliced. Serve with bird's eye chilies in soy sauce.

Side ingredients:
1) Some ginger, finely chop & fried. Set aside.

2) Some shiitake mushroom, sliced. Stir-fry and add in 1 tsp of vegetarian mushroom sauce & soya sauce. A dash of pepper & some water. Done.

Vegetarian Yong Tau Foo By Alicia Gan

Vegetarian Yong Tau Foo by Alicia Gan

Ingredients:

2 red chillies, 6 beancurd puffs, 3 pcs firm tofu (cut into triangles), 2 lady fingers.
*For reference only & may change to any vegetables per your liking.

Filling:
3 water chestnuts (peeled, chopped)
2 firm bean curds (mashed)
2 pcs Chinese mushroom (remove stalk & chopped finely)
3 tbsp chopped carrot
2 tbsp chopped fresh coriander
3 tbsp chopped roasted seaweed sheet (avail @ Japan food section)

Marinade:
1 1/2 tsp salt, 1 tsp sesame oil, 1 tbsp corn flour, 2 tbsp plain flour

Sauce: (mix well)
11/2 tbsp vegetarian oyster sauce, 2 tbsp light soya sauce, 1/2 tsp dark soya sauce, 1/2 tsp salt, 1 tsp sugar, 1/4 tsp pepper, 1/4 tsp sesame oil, 500 ml of water.

Method:
1) Mix the filling ingredients & marinade until well combined. Set aside.

2) Rinse the ingredients & drained. Stuff each kind of ingredients with enough filling mixture. Deep-fry into hot oil over medium heat until golden brown. Dish up.

3) Heat up 2 tbsp oil in a preheated wok, pour in sauce mixture, bring to boil. Then drizzle on the fried stuffed.

Steamed Silken Tofu topped with Vegetarian Minced Meat by Alicia Gan

STEAMED SILKEN TOFU TOPPED WITH VEGETARIAN MINCED MEAT 

Ingredients

2 blocks silken tofu
5-6 tbsp of soya mince (avail @ most vegetarian supplier)
1 chilli (dice)
coriander

Seasonings
1/2 tsp sesame oil
2 tbsp vegetarian oyster sauce
1/2 tbsp soy sauce
1/2 tbsp sugar
1/2 tsp white pepper powder

Method

1) Heat oil, saute soya mince over low heat until fragrant. Add vegetarian oyster sauce, soy sauce, sugar and white pepper powder & lastly add in sesame oil. Stir-evenly, dish out and place in a bowl.

 

2)Then, lay silken tofu on a steaming plate and steam for 5 minutes on high heat.Remove, discard any excess water in the plate and cut each block of silken tofu.Top with seasoned soya mince and sprinkle over with chili and coriander. Serve.

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VEGETARIAN CEREAL PRAWNS

Ingredients:

15 pcs small size vegetarian prawns

Tempura paste:
2 tbsp plain flour
2 tbsp corn flour
1/2 tsp of salt & pepper
1 egg, beaten
Dash of pepper
1 small cup of water

Method:

1. Mix the corn flour and plain flour together, add salt and pepper and slowly add in beaten egg. Start mixing and add water to the flour mixture. Watch out for lumps and mix it till it’s smooth.

2. Prepare the wok and wait for oil to heat up. Dip the vegetarian prawns into the flour mixture and drip it well before putting it into the wok. Fry them to golden brown.

3. Next, start preparing the oatmeal cereal mixture.

Ingredient for Oatmeal Cereal Mixture

3-5 tablespoon of oatmeal cereal
1 small chilli padi sliced (optional)
2 stalks of curry leaves
1 tsp of sugar
1 - 2 tsp of margarine

4. Heat the wok and add margarine & curry leaves and fry it till it’s crispy and the kitchen is filled with a wonderful aroma. Add the sliced chilli padi and put fried tempura prawns into the wok. Pour oatmeal in batches and keep frying.

5. Fry and stir well and when the oatmeal turn slightly brown or crispy. Add sugar and continue frying all the mixture for the taste to come together. Served hot and crispy.

 

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STIR FRIED FRENCH BEANS with CAI POR

 

Ingredients

1 packet of French beans

1/2 bowl of Cai Por

 

Method
1) Deep-fried Cai Por & set aside.
2)Heat wok with oil & stir-fry french beans and drizzle a bit of light soya sauce & mixed well. Put on serving plate & topped with fried cai por.