Month: November 2013

Vegan Recipe: Roti Canai Spicy Dipping Sauce

The vegan recipe for Roti Canai Spicy Dipping Sauce: servings – 4 Ingredients 4 red chilies (cut into small sections) 1 tbsp lime juice 1 tbsp coconut milk 4 cups water Seasonings 1 tsp salt 1 tbsp sugar 1 tbsp curry powder 1 tsp turmeric powder 2 tbsp kurma powder Method Saute curry powder, kurma powder and turmeric powder until fragrant. Add water, red chilies, lime juice and coconut milk; stir well and bring to a boil. Add salt and sugar; stir well and briefly simmer. Ladle into bowls and serve with Vegan Roti Canai....

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Vegan Recipe: Steamed Silken Tofu with Red Dates

The vegan recipe for Steamed Silken Tofu with Red Dates: servings – 2 Ingredients 1 block or 300 g silken tofu 6 red dates (remove the pits and dice) 1 red chili (dice) 1/4 cup water 2 tbsp sesame oil Seasonings 1/2 tsp salt Method Heat sesame oil. Add red dates and red chili; saute until fragrant. Add water and salt; stir well. Pour the dressing over the silken tofu and steam for 5 minutes. Remove and serve....

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Vegan Recipe: Lotus Leaf Rice

The vegan recipe for Lotus Leaf Rice: servings – 5 Ingredients 1 lotus leaf (wash and soak in water for 2 hours) 4 cups cooked rice (* use slightly less water then usual for the rice-cooking) 1 cup shiitake mushroom cubes 1 cup dried chestnuts (soak overnight) 1 cup soy mince 1 cup carrot cubes ½ cup green peas 4 tbsp vegetable oil 1 cup of water Seasonings 3 tbsp vegetarian oyster sauce 1 tsp salt ½ tsp five-spice powder Method Heat vegetable oil and fry the soy mince until golden brown. Add shiitake mushroom cubes and fry until...

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How to Make Vegan Roti Canai

Homemade/DIY Vegan Roti Canai: servings – 12 pieces of paratha Ingredients 3 cups wheat flour 3/4 cup vegetable oil 1 cup water 1 tsp salt Method Combine wheat flour, vegetable oil and salt. Add water and knead into a smooth dough. On a floured surface, roll the dough into a loaf and evenly divide into 12 portions. Roll out each dough portion, roll up into a long cylinder like a Swiss roll, turn it into a spiral shape and roll out into a round shape. Pan-fry both sides of the paratha until golden brown over medium heat. Serve with...

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Vegan Recipe: Sticky Millet with Pumpkin Dressing

The vegan recipe for Sticky Millet with Pumpkin Dressing: servings – 3 Millet Cakes 1/2 cup sticky millet 1 cup water 2 tbsp vegetable oil or olive oil 1/4 tsp salt Heat vegetable oil. Add millet, water and salt. Stir well and simmer until half absorbed. Remove and evenly place the millet into 3 bowls. Steam for 15 minutes, turn off the heat, cover with a lid and allow the millet to rest for 10 minutes. Pumpkin Dressing 1 cup mashed pumpkin 2 tbsp coconut milk 1 cup water 1/4 tsp salt 1 tbsp light brown sugar 1/4 tsp...

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Vegan Recipe: Crispy Lily Buds

The vegan recipe for Crispy Lily Buds: servings – 3 to 6 Ingredients 30 dried lily buds/dried ‘golden needles’ (soak in water until soft, drain and remove the hard ends) 3 tbsp tapioca starch 1/4 tsp salt Method Mix all the ingredients. Fry until golden brown. Remove, drain and serve....

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