Sunday, August 28, 2005

Vegetable Shark Fin Soup

50gm bean thread (soaked)
50gm gluten (cut into thin strips)
50gm carrot (cut into thin strips)
20gm dried mushroom (soak soft, cut into thin strips)
30gm dried lily buds (cut into strips)
1 litre water
2 tbsp oil

3 tbsp vegetarian oyster sauce
1/2 tsp sesame oil
1/2 tsp salt
1/4 of pepper

Thickening: mixed in a bowl
2 tbsp potato starch
2 tbsp water

1. Heat oil, fry mushroom, lily buds, carrot and gluten, add water and boil for 15 mins.

2. Add bean thread and cook for another 5 mins, add in seasoning and thickening, off fire, serve hot.

(adapted from Grandma's Soup cookbook)

Friday, August 26, 2005

Vegetarian Shark's Fin

700g shark's fin melon
1 pkt of enoki mushroom
5 pieces of dry mushroom (10 pcs of fresh mushroom)
50g of szechuan preserved vegetable (soak)
100gm vegetarian ham (strip)
80gm carrot (strip)
1 pkt of beancurd (cut into small strip)
4 bowl of stock (can use vegetable stock)

3 tsp salt
2 tsp sugar
2 tsp light soya sauce
1/4 sesame oil
1/4 pepper

Thickening: (mix well put a bowl)
3 tbsp potato starch
3 tbsp water

1. Steam shark's fin melon till soft, take out the seed, keep the soup for stock use. Use a fork to take out the fresh and put into a plate.

2. Wash enoki a while, cut the roots & tear into pieces & soak in water.

3. Soak the dried mushroom until soft, then cut into strip, for the fresh mushroom also have to cut into strip.

4. Soak the szechuan vegetable for 10 mins then cut into strip.

5. Cut the vegetarian ham and carrot into strip.

6. Heat 2 tbsp oil in wok, pour in the stock and all the ingredients to boil for a while.

7. Once you see bubbles, lower fire, add thickening, off fire and serve.

Thursday, August 25, 2005

Fried Cauliflower

600g cauliflower
Oil for frying

2 pcs of tomatoes
1 pc of cucumber

Seasoning for cauliflower:
1/2 tsp 5-spice powder
1/2 tsp light soya sauce
1/4 tsp sugar
1/4 tsp pepper

Flour paste:
200ml of water
150g of self-rasing flour
1/2 tsp of soda bicarbonate
2 tsp of potato starch
1 1/2 tbsp cooking oil
1/4 tsp salt

1. Cut the cauliflower into 1 1/2 inch long, do not cut off the stem or the leave. Boil water in a wok, put the cutted cauliflower to fry, fry until you see transparent in stem, off the fire then fry awhile and scoop up drain dry it. Only semi-cook the cauliflower.

2. Mix the cauliflower with the seasoning and shake it then leave it aside for 20 mins. Mix 200 ml bowl of water with 150g of self-raising flour, stir thoroughly then add potato starch, soda powder, cooking oil and salt.

3. Put oil in the wok, then dip the cauliflower in the flour paste, put in the cauliflower by holding the stem, do not mix the stem with flour paste. Let the cauliflower swim in the oily wok then lay it down for shallow-oil frying.

4. Then you can see the cauliflower looks like prawn fritters with a tail. Once it cooked, scoop up and drain dry then put in the plate.Cut tomatoes and cucumber and decorate around the plate, ready to serve.

Tuesday, August 23, 2005

Spicy & Chilli Brinjals

600gm of Brinjals - cut nto half - cut in 1 inch apart
1 pc of chilli - stripped 1
1 small pc of ginger - chopped
1 big pc of black fungus - stripped
1 small pc of szechuan salted vegetables - stripped

1 pc cucumber - sliced

1 tsp sugar
1/2 tsp salt
1/2 tsp sesame oil
1 tbsp chinese wine
2 tbsp spicy beancurd sauce

2 tbsp water
1 tsp cornflour

1. Cut the brinjal then soak in salt water, this is to prevent it from turning color. Deep fried the brinjal in hot oil, then when the oil is not hot, stir a bit then scoop up. Drain away the oil. Then put in brinjal again, to fry for 2nd time, fry it to be soft then scoop up. Then drain it dry put a side.

2. Put 3 tbsp of oil in the wok, fry ginger until fragnant, in low fire, put chilli to fry until fragnant, add in black fungus, szechuan vegetables. Fry under low fire. Add sesame oil, beancurd sauce, wine, salt, sugar fry again. Once fragnant, add in brinjals to fry...then add in the thickening.

3. Fry a while, then scoop up to serve. Put the sliced cucumber around the brinjal.

Sunday, August 14, 2005

Vegetarian Fried Rice

600gm rice
200gm glutinous rice (soak 1 hr then drain dry)
500gm mock chicken
12 pieces of dried mushroom (soak soft & drain dry)
120 gm carrot
1 tbsp chopped ginger
1 bowl of water

1 piece of fresh chilli (strip)
1 stalk of spring onion (strip)

Seasoning sauce
2 tsp sugar
½ tbsp black soya sauce
1 tbsp light soya sauce
1 tbsp ji yu (orange sauce)
2 tbsp oyster sauce
½ sesame oil
¼ pepper

Seasoning sauce for rice
2 ½ bowl water
3 tsp salt
1 tsp oil
2 star anise
1-inch cinnamon
1 tsp brown peppercorn

1. Wash rice & drain dry then add to soaked glutinous rice. Mix them well then add in rice seasoning sauce. Put the mixed rice to steam for ½ hour.

2. Cut the mock chicken, mushroom & carrot into cubes. Mix & stir seasoning sauce well then put into a bowl. Once rice is cooked, take out the star anise, cinnamon & brown peppercorn.

3. Heat oil, fry ginger and add in mushroom, carrot, cooked rice to fry. Fry a bit, sprinkle water until the rice abit loose. Sprinkle 4 time of water to fry & stir. Total of water sprinkle is 1 bowl

4. Add seasoning sauce, pour in circle around the rice. Fry & stir well, add mock chicken to fry. Fry until rice is a bit sticky, sprinkle spring onion for garnishing. Ready to serve.

*1 bowl of water = 250ml of water

Saturday, August 13, 2005

Bird of Paradise (seaweed roll)

100g konnyaku (vegetarian raw fish)
60g burdock (niu pan)
3 pieces of dried mushroom (soak soft & drain dry)
50g of sze chuan vegetables
4 pcs of Japanese seaweed
some toothpicks

4 tbsp of water
1 tsp of sugar
½ tsp mushroom stock powder (optional)
1 tbsp oyster sauce
¼ sesame oil
¼ pepper

1. Cut the konnyaku, burdock, mushroom into strip.

2. Szechuan vegetable shredded then soak in water, then squeeze dry, heat up the wok without oil, put the szechuan veg inside n try until dry, then dish it up (you will discover all the salt content stick to the wok).

3. Prepare the gravy, put all into a bowl then stir it.

4. Heat up 2 tbsp of oil in the wok, add burdock, mushroom, konnyaku to fry until fragrant, add in gravy to let it simmer till the sauce become thicken, then add in szechuan vegetables and stir well. Then dish up and set a side to let it cool.

5. Take 4 pcs of Japanese seaweeds cut into 6 small pieces. Spread one small piece of seaweed, put in some cooked ingredients, roll up 2 fold then blend both end (1 part for tail, 1 part for head) upwards like a U-shape with a toothpick poke thru both ends.
Ready to put on the plate to serve.

Wednesday, August 10, 2005

Preserved Beancurd with French Peas

500g French peas

1 piece of fresh chilli
1 stalk of spring onion (cut into strips)

Serving sauce
6 pieces spicy preserved beancurd
2 tbsp of preserved beancurd sauce
2 tbsp water
1 tbsp oil
½ tbsp sesame oil
½ tbsp sugar
¼ tsp pepper

1. Wash the peas, peel off the head and tail. Mash the 6 pcs of spicy preserved beancurd into creamy form, and put inside a bowl. Add 2 tbsp of ready-cooked hot oil to stir. Add sesame oil, pepper & sugar to stir until well blend. Cut the chilli into strips.

2. Put 2 tbsp of oil into the wok, add ¼ of salt, then add in 4 bowls of water and wait for water to oil in the wok. When water is boiled, put in the French peas to cook. Use a scoop to stir for 5 mins then off fire, drain dry on a strainer.

3. Use a pair of scissors to cut the drain dry French peas into a plate. Pour the sauce over the top of the French peas. Then garnish them with chilli & spring onion. Ready to serve.

Monday, August 08, 2005

Japanese Cucumber Roll

3 stalks of japanese cucumber
30 gm of young ginger (strip)
50 gm of carrot (shred)
20 gm of red capsium (shred)

200gm of sugar
100gm of chinese rice white vinegar
1/2 tsp salt

1. Prepare the seasoning in a pan then bring to boil, once it boiled, sugar is dissolve, set it aside to let it cool down. Wash & drain the cucumber then season with salt, rub on the cucmber skin, so as to make the skin more soft, then let it season for 30 mins, then wash & drain dry it, set a side.

2. After 30 mins, cut the cucumber abt 1 1/2 inches apart, then use a knife to slightly cut on the cucumber skin then start to cut following the curve of the cucumber, to cut the cucumber skin out, the thinner the better.

3. The cucumber skin will look more curve if the thinner the skin is cut out. Then once all the cucumber skin been cut out, put into the cold seasoning to soak for 1/2 hour or longer. Prepare to shred young ginger, carrot and red capsium into thin strip.

4. After 1/2 hour, you observe the cucumber skin have already curve up.Put in the shredded young ginger, carrot, red capsium inside the cucumber then you observe the cucumber will curve up itself. Put the ready prepared cucumber around on a plate.

5. Remember the cold seasoning, we can put the cucumber fresh inside to soak for 30 mins, then can put in the centre of the plate for display. Once every is done, we can observe that the fresh-round cucumber are surrounded by curved up cucumber on the plate.

Sunday, August 07, 2005

Vegetarian-Gong Bao Su Ding (spicy cube)

6 pieces of water chestnut
6 pieces of canned mushroom
1 small piece of potato
5gm of dried black fungus
5 pieces of garlic

Item can replace by using frozen mixed vegetables
2 tbsp of canned kernel corn
1/2 piece carrot
1 tbsp of green beans

1 tbsp of peanuts

1 tbsp of tomato sauce (ketchup)
1 tbsp of spicy chilli sauce
1/2 tbsp of preserved bean paste
1 tsp of salt
1 tbsp of sugar
1 tsp of sesame oil
2 tbsp of vegetable stock (optional: water)
2 piece of dried chillies (soak & cut into cube)

1. Remove the skin of water chestnut and diced it. Carrot, potato remove skin and diced it then put in water to boil for a while and drain dry.

2. Mushroom rinse with hot water and diced, set aside. Black fungus soak until soft, wash & drain dry, cut into small pieces. Garlic remove skin, pat flat, and chop into small pieces. Dry wok, put in peanut to fry unti fragrant. Dish up and put aside

3. Add 2 tbsp of oil to the wok, put garlic to fry until fragrant, add dried chillies, chestnut, mushroom, potatoes, carrot, corn, green beans, black fungus to fry, then add in seasoning to fry until fragrant, sauce in the wok is dry up, dish up and garnish with peanut. Ready to serve.

Saturday, August 06, 2005

Chee Cheong Fun Salad

5 pieces of plain chee cheong fun (can get from yong tau fu stall)
10 sheets of japanese roasted seaweeds
1 piece of japanese cucumber or normal cucumber (cut into strips)
1 piece of carrot (cut into strips)
1 packet of japanese salad cream
300 gm of vegetarian pork floss (pork floss)
some wasabi (if you like it to be spicy)

1. Use the japanese sushi bamboo, put a plastic sheet below, then spread the chee cheong fun and lay 1 piece of seaweed on it.

2. Assemble 2 pcs of japanese cucumber strips, 2 pcs of carrot strip, then squeeze some salad cream & wasabi on top, sprinkle with vegetarian pork floss, put another seaweed on top.

3. First, hold it tight with the bamboo, the roll up like swiss-roll kind. Keep it in a fridge for 5 mins. This is to let it hold together more firm.

4. Then cut into length size (about 1 inch) and serve on plate. (either use a sharp knife or scissors - preferably)

Friday, August 05, 2005

Vegetarian-sweet & sour pork-rib

1/2 yam
2 pieces of you tiao (dough sticks)
1 piece of pineapple
1/4 green pepper
1/4 red pepper
300gm of self-raising flour

1/2 tsp of salt
1 tsp of sugar
1 tbsp of vinegar
2 tbsp of tomato sauce (ketchup)
1 tbsp of white sesame oil

2 tbsp of cornstarch
2 tbsp of water

1. Strip, clean and shred yam, cut the fried you tiao by pieces, dice the pineapple, green pepper, red pepper. Fry the yam, then let it cool down. Once it cold, put inside each of the fried you tiao. Stir flour with water into batter, coat the stuff you tiao with batter and fry in the midheat, drain.

2. Heat 2 tbsp oil, fry the diced pineapple, green pepper, red pepper, dish up. Put salt, sugar, vinegar, tomato sauce, 150ml of water to the wok, then add in the ready-fried you tiao, stew until being well-done, then add in pineapple, green & red pepper to fry a while.

3. Add in thickening then stir a while, add sesame oil. Ready to serve.

Wednesday, August 03, 2005

Loh Han Chai (Mixed Vegetables)

200gm white cabbage
200gm cauliflower
5 pieces dried mushroom
10 pieces straw mushroom (or 1 can of straw mushroom)
75g peas (soak in water)
75g fried glutton (or dried beancurd)
1 bundle of golden mushroom
½ piece of carrot
2 pieces of garlic (chopped fine)

300 ml of water
½ tsp salt
1 tbsp light soya sauce
¼ tsp pepper
1 tsp sugar
1 tsp dark soya sauce
½ tsp oyster sauce

Thickening: mixed well in a bowl
½ tbsp potato starch
1 tbsp water

1. Cut the white cabbage into half then to small pieces. Soak in tap water and dry drain for use later on. Cut the cauliflower and soaked in hot water. Soak the dried mushroom, remove the stalk, pat it and cut into slant. Soak Golden mushroom, break it into small stalks.

2. Put water in the wok to boil, then put in fried glutton ball to fry, until it become a bit soft, dish up (same way to treat dried beancurd) . Press the fried glutton ball dry.

3. Wok with hot water, put in cauliflower to cook a while then dish up. Heat up 1 tbsp of oil on wok to fry peas, stir fry a while then dish up.

4. Make sure white cabbage is drain dry, no water content. Heat up ¼ tsp oil to fry white cabbage in high fire, until see water comes out from the cabbage then stir a while then dish up.

5. Heat up 1 tsp of oil, put chopped garlic, carrot, mushroom to fry, then add cauliflower, golden mushroom fry. Add fried cabbage, turn fire to high, then put 300ml of water, reduce fire to cook them.

6. Add ¼ tsp of salt to the wok, stir then see water inside the wok is boiling, add ¼ tsp pepper, ½ tbsp sesame oil, 1 tsp light soya sauce, ½ tsp dark soya sauce.

7. Let it cook slowly for 6 mins cover the wok. While you prepare thickening set it aside.

8. Stir a bit, put in ½ oyster sauce, 1 tsp sugar to stir fry, see cabbage stem a bit transparent, then it means it is cooked. Lower the fire, add in thickening to stir then add in the peas, off the fire. Ready to serve.

Tuesday, August 02, 2005

Vegetable Stock

300gm long chinese tian jing cabbage (cut into half)
1 piece of radish (cut into 4 pieces)
200gm big head soya bean sprouts
1 piece of sweet corn (cut into 2 pieces, do not remove the skin)
12 bowls of water
1 bowl of soya beans
1/2 piece of szechuan preserved vegetable (wash & soak)
10 pieces of mushroom stem (dried mushroom, soak soft then take the stem)
300gm of cabbage (tear out the leaves)

1. Boil 12 to 14 bowls of water. Once water boil, add in all the ingredients to boil for 1 hour.

Note: if not find big head soya beans sprouts, replace 1/2 bowl of soya beans.

Monday, August 01, 2005

Vegetarian Prawn Ball

250g carrots (boiled & mashed)
250g potatoes (boiled & mashed)
40g cornflour
60g plain flour or self-raising flour

Seasoning sauce

1/4 tsp salt
1/2 tsp sugar
1/4 tsp sesame oil
1/4 tsp pepper

250g of bread crumbs

Oil for deep frying

1. In a mixing bowl, put in mashed carrots and potatoes mix them well. Mashed carrots can drain it, but not too dry. Add cornflour and plain flour to the mixture, then mix it well.

2. Mix it in a circle form, knead it too, then add in pepper, sesame oil, salt, sugar, continue to mix all together. Put a spoon in a small bowl, prepare to use the spoon to scoop up the mixture in a ball form, then put the spoon back to the bowl of water. If you find the ball too soft, add a bit more flour to the mixture again.

3. Let the ball roll over the bread crumb, e.g put the ball in between the crumbs, then use 2-hands to roll the ball. Once all the ball is coated with bread crumbs, put in a plate wait for deep frying. Put Oil in the wok, once the oil is boiled, off the fire, put half portion of the coated balls into the wok, then turn on the fire - set to medium - stir the oil slowly.

4. Once the balls start to float, turn the fire to high, then scoop them up to drain off the oil.
After oil have been drained off, put the balls on the plate, it ready to be serve.