Vegetarian-Gong Bao Su Ding (spicy cube)

Ingredients:
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

Garnishing
1 tbsp of peanuts

Seasoning:
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)

Method:
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.

Chee Cheong Fun Salad

Ingredient:
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)

Method:
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)

Vegetarian-sweet & sour pork-rib

Ingredients:
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

Seasoning:
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

Thickening:
2 tbsp of cornstarch
2 tbsp of water

Method:
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.