Vegetarian Stir Fry Brinjal & Tau Kwa

Vegan Stir Fry Brinjal & Tau Kua.jpg

2 small tau kwa – cut into strips and coated with corn flour (deep fry and set aside)
3 brinjal – cut into strips /cubes (your preference) – deep fry in hot oil till 1/2 cooked, drain and set aside
2 tbsp vegan lard – deep fry till crispy (can be bought from vegetarian store)
2 tsp shaoxing jiu

Sauce Ingredients (combined together)
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1 tsp hot bean sauce
1 tsp corn flour
1 tsp mushroom granules
50 ml water

Minced Ingredients
3 cloves garlic – optional)
6 slices ginger
1 fresh red chilli (optional)

1) Heat oil in a wok and saute minced ingredients till aromatic, add in sauce ingredients and bring to a boil. Add in brinjal, tau kua ,stir to mix evenly and simmer over low heat till sauce thickened and coats the brinjal and tau kua . Drizzle the shaoxing jiu around the wok and toss briskly.
2) Dish out to serving plate and topped with crispy vegan lard.

Vegetarian Braised Tofu With Mushrooms Sauce

Vegetarian Braised Tofu With Mushrooms Sauce.jpg

2 blocks tofu
1 tbsp corn flour
300 g Cauliflower – cut into florets
100 g enoki mushrooms
4 dried shitake mushrooms – soaked till soft and cut into strips
1/2 carrot – sliced
1 stalk spring onion – shredded

Sauce Ingredients
300 ml vegetable stock (1 cube vegetable stock & 1 tbsp mushrooms granule)
1 tbsp vegetarian mushroom sauce
1 tbsp light soy sauce
1/4 tsp pepper
2 tbsp corn flour (mixed with 4 tbsp water)
1/2 tsp sugar
1 tsp Hua Tiao Jiu

1) Cut tofu block into slices and coat with corn flour. Deep fry till golden, drain and set aside.
2) Blanch the cauliflower and carrot in a pot of boiling water with pinch of salt, sugar and oil for about 2 minutes. Drained and plate the cauliflower and carrot in a ring.
3) Add vegetable stock to a wok and sauce ingredients. Then add mushroom slices and enoki mushrooms. Bring to a boil for 2-3 minutes. Add fried tofu and thicken with cornstarch. Braise for 2 minutes.
4) Add braised tofu to cauliflower and garnish with spring onions on top. Serve hot.

Vegetarian Black Vinegar Trotter With Ginger and Black Beans

black vinegar trotter

1 piece vegan trotter (buy from Vegan Store) old ginger (scrap skin, cut into thumb-size and bashed with cleaver or pestle)
1 tbsp sesame oil
1-2 bottle bull dog black vinegar (Chan Kong Thye brand)
1.5 litre water (more or less)
400 g brown sugar
8 hard eggs (optional)
350 g black beans (toasted)
8-10 pieces shitake mushrooms (soaked till soft and quartered)
80 g small black fungus (soaked  and trimmed off hard parts)

1) Deep fried vegan trotter, drained and slice into big piece (2-3 cm), set aside.
2) Heat oil in a wok, saute ginger till fragrant, add mushrooms and black fungus and stir fry for 3 minutes. Transfer to a big claypot, add water, black vinegar, sugar, black beans and bring to a boil. Lower heat and simmer for 45 minutes.
3) Add in the sliced fried trotter and continue to simmer over low heat for an hour.  Add the hard boiled eggs and continue to simmer for another 30-45 minutes or till beans and trotter are soft.
4) Serve hot.

***Remember, whatever is leftover, just heat it up at the end of the day and heat it up the next day (no refrigeration are allowed). When ready to eat, just add more vinegar or trotter to the gravy and cook.(if you do not want too sour or sweet, add some water, its your own preference).

Vegetarian Seaweed Tofu Roll Topped With Crispy Vegetarian Lard

Vegetarian Seaweed Tofu Rolls with Vegetarian Lard

4 tubes egg tofu
16 – 18 pcs seasoned seaweed snack (nori)
Corn starch for dusting

Sauce Ingredient
3 tbsp light soy sauce
1 tbsp Vegetarian mushroom sauce
1 tsp sugar
125 ml water
1 tsp corn flour – (mixed with 11/2 tbsp water)

2 stalks spring onion – shredded
3 tbsp vegetarian lard – deep fried till crispy, drain and set aside

1) Cut each tube of tofu into 4 pieces, coat with cornstarch.
2) Dust one piece of the seaweed snack with cornflour and paste it onto moist tofu. If the seaweed is not enough to wrap around, add 1/2 piece more and wet edges if it does stick.
3) Pan fry the wrapped tofu until golden on both side. Drained and arrange on a serving plate.
4) Bring sauce ingredient to a slow boil in a clean pan for 1 minute. Thicken with corn starch. Stir to mix well and simmer for 1 – 2 minutes. Taste it and adjust to your preference. It should be nicely seasoned and a bit sweet.
5) Pour over fried seaweed tofu and topped with spring onion and crispy vegetarian lard. Serve hot.

Zai Er (Vegetarian Mock Goose)

zai er 1.jpg  zai er 2

5 pieces thick dried beancurd sheets (foo peh)
Satay sticks
1 tsp honey mixed with 2 tsps water
Oil for deep frying

Marinade Sauce (combined together)
1 piece red beancurd cubes (lam yee) mixed in 1 cup water
1 tbsp sugar
1 tsp light soy sauce
1 tsp sesame oil
1/4 tsp 5-spice powder
3 tbsp roasted sesame seed – pounded
1 tbsp all-purpose flour

1) Mix everything in a bowl.
2) Spread a sheet of beancurd on a clean table, slightly clean it with a slightly damp cloth to remove any dirt. Brush each of the beancurd sheets with the sauce. Fold each sheet into 3 overlapping layers, brushing with more sauce on the surface to obtain a rectangle package approximately 121/2 x 71/2 cm (5 x 3 inch)
4) Take a folded beancurd rectangle and thread with a sharp satay stick to hold the multiple layers together and to prevent it from unfolding when fried.
5) Steam over rapidly boiling water for 45 minutes. Cool and brush surface with honey mixture. Leave overnight in the refrigerator.
6) The next day, heat a wok with deep-frying oil until hot. Reduce heat and deep-fry each package separately until golden brown. Carefully remove the satay stick and cut into serving size pieces.
&) Serve hot. Sufficient for 8 with 2 other dishes.

*It is better to use air-fryer

Fried Vegetarian Bee Hoon

vegetarian beehoon.jpg
Vegetarian Bee Hoon.jpg

400 g bee hoon
200 g beansprout
5 dried shitake mushrooms – soaked till soft and sliced into strips
200 g cabbage – sliced thinly
100 g french bean or baby beans – sliced
1/2 carrot – juvienned
1 handful of black fungus – sliced
1 tau kwa – cut into matchstick and deep-fried
1 packet of baby bok choy – washed and cut

Sauce Ingredients
3 tbsp light soy sauce
1 tbsp mushroom sauce
1 tsp sugar
Salt and pepper to taste
500 ml vegetable stock (1 knorr vegetable cube)

Crispy  ‘zai er’ (vegetarian mock goose)

1) Soften bee hoon in warm water for 30 minutes till soft. Drain and set aside.
2) Heat oil in wok over high heat and add shredded mushrooms and carrots and stir fry till fragrant. Add cabbage, baby bok choy, french bean, bean sprouts, black fungus and sauce ingredients. Stir evenly and brais e over low heat for 5 minutes.
3) Add bee hoon and cook till water is absorbed. Add fried tau kwa, stir with a pair of chopstick to mix and coat well the beehoon with the vegetable and sauce.
4) Serve hot and top with crispy ‘zai er’.

Braised Bai-Ling Mushroom With Broccoli

Braised Ba-Ling Gu Mushroonm.jpg

300 g bai-ling mushroom (sliced into 1/2 inch think slices)
8 shitaki mushroom (soaked till soft, drained and set aside)
200 g broccoli (cut into florets and blanced in boiling water with a bit of oil and salt)
2 tbsp oil
4-5 slices of ginger/garlics
1 tsp corn flour (mixed with 2 tbsp water)
200 ml water

Seasoning ingredients
3 tbsp vegetarian mushroom sauce
1 tbsp mushroom granules
1 tsp sesame oil
1 tsp hua-tiao jiu
1/2 tsp sugar
Salt to taste

1) Heat oil in a wok, saute the ginger till fragrant, add shitaki mushrooms and stir fry for 2-3 minutes. Add seasoning ingredients, water, covered and braise over low heat for 15 minutes.
3) Add bai ling mushrooms, braise for a further 10 minutes. Thicken with cornstarch and stir briskly and bring to a slow boil. Dish to serving plate lined with blanced broccoli.

Stir Fry Baby Bean With Sesame Seed & Cai Poh

Baby beans
Baby Beans.jpg

300 g baby beans (remove head and tails)
31/2 tbsp toasted sesame seeds
2 tbsp cai poh (perserved radish) – washed and drained
4 sliced ginger – strips thinly or 2 cloves garlic – minced
1/2 carrot – cut into strips

Sauce Ingredients
1 tsp mushroom sauce
1 tsp mushroom granules
50 ml water

1/2 red chilli – sliced for garnishing

1) Pound 1/2 of the toasted sesame seed.
2) Pan fried/deep fry baby beans till tender but with a squeak when you bite into them. Drained and set aside.
2) Heat oil in a wok and saute the ginger/garlics till fragrant, add cai poh and continue to fry for 2 minutes. Add pounded sesame seeds, carrot and stir-fry for 2 seconds. Season with sauce ingredients, stir to mix evenly.
3) Add in the baby beans and toss briefly to combine evenly. Sprinkle the rest of the sesame seeds and dish to serving plate. Garnished with sliced chilli.

Vegetarian Kaffir Leaf Chicken Curry

Vegetarian Kaffir Leaf Chicken Curry.jpg

350 g vegetarian crispy chicken – deep fried till golden
3 potato – quartered – deep fried
1 tomato – quartered
1 tbsp tomato sauce
4 pieces kaffir leaves
Salt and sugar to taste

Blended Ingredients
2 cloves garlic
5 shallots
2 stalks lemongrass
1 inch each – ginger and galangal
1/2 inch yellow ginger
4 chilli padi
2 red chillies
2 buah keras
1 tbsp oil
50 ml water

1 tbsp shredded kaffir leaves

1) Saute blended ingredients, kaffir leaves and tomato sauce in a wok till aromatic and colour changes. It should be dried and golden brown on low heat.
2) Add in the fried chicken and potato, stir to coat evenly. Add in enough water to cover the chicken and potato. Simmer over low medium heat for 15-20 minutes or till potatoes in cooked through. Season with salt and sugar.Stir to mix evenly and taste accordingly, add more water if it is too dry.
3) Dish to a serving plate and sprinkle the shredded kaffir leaves on top. Serve hot with rice or mantau.

Vegetarian Cereal Pumpkin


Vegetarian Cereal Pumpkin.jpg

Vegetarian Cereal Pumpkin

500 g pumpkin

Dried Ingredients
4 -5 tbsp nestum cereal/oats
1/2 tsp Gingen Ginger Powder
11/2 tbsp milk powder
(mixed cereal, ginger powder and milk powder together)
3 chilli padi – cut
3 tbsp margarine/butter
3 sprigs curry leaves
1/2 tbsp sugar
2 tbsp olive oil

Marinade Ingredients
1/2 tsp salt
1/2 tsp pepper
1 tbsp corn flour

1) Remove pumpkin skin and cut into bite size (your prefer size). Washed, drained and season with marinade ingredients for 20 minutes.
2) Heat olive oil in a saucepan and pan fried the pumpkins till crisp and golden on both side. Drained and set aside.
3) In the same pan, add margarine/butter on low heat, add curry leaves and chilli padi, stir fry till curry leaves is a bit crispy, add in cereal/oats mixture, stir to mix evenly and continue to stir-fry till fragrant. Season with sugar, add in the fried pumpkin and toss until well mixed.
4) Transfer to a serving dish and serve hot.