Month: June 2012

Vegetarian Recipe: Sweet and Sour Mango Pickle

The Vegetarian Recipe for Sweet and Sour Mango Pickle: servings – 8 to 10 Ingredients 1 kg firm unripe mangoes (wash and cut into strips) 1/2 cup rice vinegar 1/2 cup drinking water Seasonings 10 preserved sour plums (take the flesh) 1/2 cup sugar 1 tbsp salt Method Combine salt and mangoes; marinate for 10 minutes. Add sugar and mix well; marinate for another 10 minutes. Blend preserved sour plums, rice vinegar and water until smooth; pour over the mangoes and mix well. Transfer to a jar and keep in the refrigerator for 2 days before...

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Vegetarian Recipe: Vegetarian Satay (Grilled Soy Meat)

  The vegetarian recipe for Vegetarian Satay (Grilled Soy Meat): servings – 12 bundles Ingredients 60 textured vegetable protein/TVP cubes (soak in water until soft and remove) 2 tbsp butter 2 tbsp cumin seeds (grind or pound) Seasonings 2 tbsp soy sauce 1 tsp turmeric powder 1 tbsp sugar Method In a mixing bowl, combine butter, ground cumin seeds, soy sauce, turmeric powder and sugar. Then, place the TVP cubes into the above mixture and marinate for 1 hour. Thread the marinated TVP cubes onto the bamboo skewers (12 skewers; 1 bundle = 5 TVP cubes). Grill until golden brown or put...

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Vegetarian Recipe: Eight Treasure Porridge

The vegetarian recipe for Eight Treasure Porridge: servings – 6 Ingredients 1 cup rice (wash) 1/2 cup raisins 1/2 cup groundnut kernels 6 red dates (remove the pits) 1/8 cup red beans 1/8 cup mung beans 1/8 cup peeled pumpkin seeds 1/4 cup coix seeds/Job’s Tears 1 snow mushroom/silver ear mushroom (soak in water until soft and tear into small pieces) 8 cups water Seasonings 1/2 tbsp salt Method Place all the ingredients in a pot and cook until mushy. Add salt and stir well....

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Vegetarian Recipe: Fried Mung Bean Cakes

The vegetarian recipe for Fried Mung Bean Cakes: servings – 10 cakes Ingredients 2 cups mung beans (soak in water for 1 hour and drain) 1/2 cup + 3 tbsp wheat flour 1/2 cup + 3 1/2 cups water 1/2 cup sugar Method Batter: Combine wheat flour (1/2 cup) and water (1/2 cup) and stir to form a smooth batter; set aside. Place mung beans and water (3 1/2 cups) in a pot and cook over low heat until fully absorbed. Remove, add wheat flour (3 tbsp) and sugar; mix evenly. Form into rounds and coat with the batter. Deep fry...

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Vegetarian Recipe: Palak Paneer (Spinach and Cottage Cheese Curry)

The vegetarian recipe for Palak Paneer (Spinach and Cottage Cheese Curry): servings –5 Ingredients 250 g fresh spinach leaves 100 g paneer/Indian fresh cheese (cut into 1 cm cubes) 1/2 cup roasted cashew nuts (grind) 1/4 cup roasted almonds (chop) 1/2 cup plain yogurt 2 tbsp cream cheese – suitable for vegetarians 1 tsp coriander seeds 1 tsp mustard seeds 1/2 tsp cumin seeds 1 dried chili (chop) 1 green chili (chop) 1/2 tsp salt 3 tbsp vegetable oil 1 cup water Method Heat oil, saute dried chili, coriander seeds, mustard seeds and cumin seeds until fragrant. Add spinach, stir...

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Vegetarian Recipe: Pan-Fried Napa Cabbage With Ground Flax Seeds

The vegetarian recipe for Pan-Fried Napa Cabbage with Ground Flax Seeds: servings – 4 Ingredients 150 g napa cabbage (cut into strips) 1/2 cup ground golden flax seeds (mix with some water) 1/2 tsp salt Method Heat oil, saute napa cabbage and salt until fragrant. Evenly pour the flax seed paste over the cabbage. With low heat, pan-fry both side until fragrant. Dish out and...

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Vegetarian Recipe: Cinnamon Rolls

The vegetarian recipe for Cinnamon Rolls: servings – 10 buns Cinnamon Sauce 2 tbsp cinnamon powder 3 tbsp sugar 2 tbsp water Place all the ingredients in a sauce pot. Cook over low heat and stir until the sugar dissolves. Remove and cool. Dough 4 1/2 cups wheat flour (sieve) 2 tsp instant dry yeast 2 tbsp butter 2 tbsp sugar 2 tsp salt 2 cups water Combine all the ingredients and knead the dough until smooth. Flour a flat surface and roll the dough into a long loaf. By using a rolling pin, flatten the dough loaf into...

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Vegetarian Recipe: Cucumber, Bell Pepper and Fennel Salad

The vegetarian recipe for Cucumber, Bell Pepper and Fennel Salad: servings – 4 Ingredients 1 red bell pepper (dice) 1 yellow bell pepper (dice) 1 cucumber (core and dice) 1 cup cooked chickpeas 1/2 cup chopped fennel leaves Seasonings 1/2 cup yogurt 1/2 lemon (squeeze the juice) 3 tbsp extra virgin olive oil 1 tsp salt Method Toss diced red & yellow bell peppers, cucumber and chickpeas together in a salad bowl. Vigorously whisk yogurt, lemon juice, olive oil and salt together to form a smooth dressing. Pour the dressing over the vegetables and chickpeas; toss to combine well. Sprinkle...

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Vegetarian Recipe: Tomato Soup

The vegetarian recipe for Tomato Soup: servings – 1 Ingredients 1 tomato (dice) 3 tbsp tomato puree 1/4 cup evaporated milk 1 portion of 16 g soft cheese – suitable for vegetarians 1/4 tsp ground basil 1/4 tsp ground black pepper 1/2 cup water Method Place all the ingredients in a pot, stir well and bring to a boil. Simmer over low heat and stir until smooth....

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Vegetarian Recipe: Vegetarian Chinese Rice Dumplings (Zong Zi)

Video: How to Wrap Vegetarian Chinese Rice Dumplings The vegetarian recipe for Vegetarian Chinese Rice Dumplings (Zong Zi): servings – 20 dumplings Fillings Glutinous Rice  4 cups glutinous rice (wash, soak in water for 1 hour and drain) 2 tsp salt 1 tsp soy sauce 1 tbsp dark soy sauce 1 tbsp sugar 1 tsp five-spice powder 1/2 cup vegetable oil 1 cup water Heat oil, add all the other ingredients and stir evenly. Briefly cook, dish out, place in a big bowl and set aside. Black-Eyed Peas 1 cup black-eyed peas (cook in boiling water until soft, remove and drain)...

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Vegetarian Recipe: Golden Pumpkin

  The vegetarian recipe for Golden Pumpkin: servings – 3 Ingredients 250 g pumpkin (peel and cut into strips) 1/2 cup self-rising flour 1/2 cup wheat flour 1 tsp salt 3/4 cup water Method Combine self-rising flour, wheat flour, water and salt in a mixing bowl. Mix well to form a smooth batter. Place the pumpkin strips in the batter and coat evenly. Stack a few pumpkin strips together and fry in hot oil; repeat and fry until golden brown. Dish out, drain and...

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Vegetarian Recipe: Sweet Corn and Peanut Pancake

The vegetarian recipe for Sweet Corn and Peanut Pancake: servings – 2 Ingredients 1 cup wheat flour 1/2 cup coconut milk 1/2 cup fresh milk 1 tbsp butter 1/4 cup cream style sweet corn 1/4 cup roasted peanuts (grind) 1 tsp baking powder Seasonings 1 1/2 tbsp coconut palm sugar 1/4 tsp salt Method Place coconut milk, fresh milk, butter, coconut palm sugar and salt in a blender; pulse until smooth. Transfer the above mixture to a mixing bowl. Add wheat flour and baking powder; mix evenly to form a fine batter. Grease a non-stick pan with some butter and heat...

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Vegetarian Recipe: Spaghetti with Minced Shiitake Mushrooms and Soy Sauce

The vegetarian recipe for Spaghetti with Minced Shiitake Mushrooms and Soy Sauce: servings – 1 Ingredients 100 g spaghetti (cook in boiling water until tender, dish out, drain and set on a plate) 6 shiitake mushrooms (soak in water until soft and mince) 1 stalk choy sum/菜心 cai xin (cut into medium pieces, blanch in boiling water and drain) 2 tbsp vegetable oil Seasonings 1 tsp dark soy sauce 1 tbsp soy sauce Method Heat oil and stir-fry minced shiitake mushrooms until fragrant. Add dark soy sauce, soy sauce and some water; mix evenly and briefly simmer. Gently pour the...

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Vegetarian Recipe: Papaya Milk Dessert

The vegetarian recipe for Papaya Milk Dessert: servings – 2 Ingredients 1 1/2 cups papaya cubes 1 1/2 cups fresh milk 1 tsp brown sugar Method Place papaya cubes (1 cup), brown sugar and milk in a blender. Pulse until smooth and transfer the puree into a pot. Cook over low heat and stir until boiling. Add the remaining papaya cubes (1/2 cup) and simmer for another 5 minutes. Dish out and...

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Vegetarian Recipe: Crispy Button Mushrooms with Pea Sprouts

The vegetarian recipe for Crispy Button Mushrooms with Pea Sprouts: servings – 4 Ingredients 20 button mushrooms (wash and cut a cross into the top of each mushroom cap) 3 cups pea sprouts (blanch in boiling water and drain) 3/4 cup tapioca starch Method Heat oil. Coat the button mushrooms in tapioca starch. Fry the mushrooms until golden brown, dish out, drain and set on plates. Sprinkle over with soy sauce or Seaweed with Vinegar Sauce. Serve with pea...

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