The Modern VEGETARIAN - Recipes

Dancing Wonton Flowers ...

2011-10-04T11:36:00.000+08:00

Thank you very much for visiting this blog. It has been close to a year since I last post ...

Cooking can be a great way to express our personality, exercise our creativity and explore new things. Feel like getting in touch with my cooking skills yesterday. Sitting quietly in my kitchen with very few ingredients, enjoying the solitude, playing with the tofu and feeling the texture of the wonton skin, having expectations of what will turn out to be ...

And ... these little dancing wonton flowers just bloom ... 18 of them dancing gracefully on the plate.

Looking closely at them, the curve, the lightness, the flow, the soft folding of the wonton flower, it is so beautiful and each of them is so unique! Maybe, I learn to see perfection in everyone of them and all of them look lovely. I smile.

It's mediation, it's quiet and it is lovely. Had an enjoyable time.

May you be happy any time regardless whatever you are doing right now, be it cooking, washing dishes, reading, handing out with friends or alone enjoying the solitude ...

p.s: Click here for Recipe - Tofu Wonton Recipe ...

May ALL be well, happy and peaceful ...

2010-10-17T12:03:00.002+08:00

To ALL my dear readers,

Whatever has been absorbing my time and energy in the past few years (blogging etc) is now coming to an end. In completing it, I am clearing the space for something new to begin. It will be the celebration for the end of the old and the coming of the new. I am joyful and content with this blog and appreciate all of you.

I may or may not have the time (extremely tight schedule) to create new recipes, as I like to deeply and completely immerse in the new things that I am going to do in the next few months or more.

THANK YOU for visiting ...

May ALL be well, happy and peaceful.

Vegetarian Curry Mock Abalone Rice Vermicelli

2010-10-17T11:42:00.000+08:00

Embrace simplicity ... enjoy here and now in order to discover the beauty of the present moment and simple thing.

A simple bowl of Curry Mock Abalone with Rice Vermicelli yet it can be quickly and easily transform to be served as a presentable party food. By adding some garnish or simple special ingredient like mock floss or crispy cereal with curry leaves or what you can think of, it will be a unique dish.

P.S: Fresh veggies have vibrational frequencies which are not found in processed or canned food or meat that is beneficial to our body.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)

° 150g rice vermicelli, blanched in hot water and drained well

° 1 can vegetarian mock abalone, drained

° 1-2 tablespoons curry powder

° 3-5 tablespoons water

° 6 slices of carrot, shredded

° 1 tablespoon olive oil

° salt to taste (optional)

° some fresh Chinese celery (optional), for garnish

Method

1. Mix the curry powder and chilli powder with 3 tablespoons of water to form curry paste and set aside.

2. Heat oil in a non-stick wok. Stir in curry paste and fry over medium heat until fragrant.

3. Throw in vegetarian mock abalone and stir-fry for 1-2 minutes and off the heat.

4. Add in rice vermicelli, carrot shreds and mix well. Sprinkle some water for easier tossing, if needed. Season to taste with salt if necessary.

5. Dish up, garnish with Chinese celery and serve immediately.

Green Apple with Honey Citron Tea

2010-10-15T09:38:00.001+08:00

The ancient sages looked to nature to show them how to live a life of happiness. Oneness with nature and living in harmony with its ways are keys to inner peace. Living in the Urban, we are very far away from Nature and we feel unhappy. We keep on trying to fill that gap or lack because of the unhappiness and that is never enough no matter what we try to fill it with. So, it is always good to visit the nature often to connect back to it.

Fruits and Veggies signify the nature in a way and therefore consume more of them, as they have vibrational frequencies which is not found in processed or canned food or meat, that is beneficial to our body.

If you find that green apple is too sour or bland, just add some Korean Honey Citron Tea Paste (for making tea) to spice it up, just like this recipe. This creation is the result of not thinking and the idea just pop up from nowhere. Hope you like it and find your connection to the creativity in you.

Preparation: 5 mins

Ingredients (serves 1)

° 1 green apple, diced

° 1 tablespoon Korea Honey Citron Tea Paste or to taste

Method

1. Mix all the ingredients well and serves chilled.

Angel 'N' Penne playing with Curry Leaves

2010-10-06T10:33:00.002+08:00

This was an impromptu creation for dinner last night using whatever left over ingredients I have. Therefore, I didn't even write down the quality used for each ingredient. It was only after cooking, those curry leaves look so harmonize with the pasta, radiate a kind of simple beautiful energy that captured my heart. Therefore I took a picture of it and share it with you.

It could be I was experiencing a feeling of great satisfaction yesterday. I went for my 9th blood donation at Blood Bank [yep, passed haemoglobin check, Thalassemia Minor have a much higher requirement than normal person].

I have small vein and the staff nurse was surprised that my blood flow so smooth and fast that within 3 mins 47 secs, they collected 450ml of my blood (weight 45-50kg only 350ml blood will be taken, > 50kg 450ml blood will be taken). The fastest record according to her was a guy with big vein within 3 mins 20 secs. The friendly staff-nurse really knows how to bring surprises to me.

Could it be the vegetarian diet or could it be I have drink lots of plain water prior to the blood donation that resulted such an uncongested good flow? I don't really know.

Few days back, I just attended an EFT (Emotional Freedom Workshop) conducted by Ms Tan Hwee San (Counsellor and Healer), learning a little about Emotional Acupressure and Energy Psychology. On my way to the blood bank which was about 1 hour train journey and having nothing to do, I started to do some simple tapping near the end points of my energy circuits or meridians. Maybe, that also helps to create that small wonder too.

Back to this pasta, it calls for pasta, minced garlic (optional), curry leaves fried in olive oil, salt and curry power for garnishing. So just play with any ingredients, have no expectation and be surprise by the outcome ...

Harmony of Nature - Fruit Salad with a Taste of Asia

2010-10-03T11:42:00.001+08:00

Honestly, I did not create this recipe! I had this surprise salad at the last day of my CPC class. The lovely person, who whipped up this, is the one that type this to me - [Breath In, Breath Out, We are ONE]. Maybe it is food from the heart that it touches my heart and I just want to recreate this via my memory and share with more people.

Feel free to do this fruit salad in your own way, by following your heart, mix different fruits (jackfruit or gavua or green mango or ...) and with some special ingredients and let it unites as ONE in harmony - full of colour, taste and beauty. [I am eating this while typing this, it is getting addictive - full of nature energies!]

Preparation: 8 mins

Ingredients (serves 2)

° 1 green apple, diced

° 1 orange, peeled and diced

° few slices dried lime slices, cut into smaller pieces

° 1-2 teaspoons dried canberries

Method

1. Combine all the ingredients in a bowl and mix well. Serve chilled.

A Flextarian's Wild Red Mushroom recipe ...

2010-10-01T09:26:00.001+08:00

Photo Source : from HH

Two weeks ago, I received an unexpected e-mail from a Flextarian, HH, asking for Wild Red Mushroom and Wild Tea Tree Mushroom recipes. Oops, I haven't tasted Wild Red Mushroom!

I keep meeting lovely people who are vegetarian friendly even they are meat-eater in one way or other. They are the one who bring a smile to my face and remind me a very beautiful phase that someone gave me - [Breath In, Breath Out, We are ONE].

Yes, We are all global citizen staying on Planet Earth, shower with so much unconditional love from the Universe which we can discover if we willing to slow down and look deeper. Even the Bee gives us unconditional love in a way. Without the tiny insect - Bee, we will face Food Crisis. The food that we eat everyday to survive (even we pay) is the combination of countless contributions of others that we do not know.

So, what I can offer to repay all these kindness?

Maybe, in here, I share the wonderful recipe given to me by HH who is a flextarian (Thank you HH). She is really creative and using non-meat ingredients and workaround to veganism a meat recipe. Beautiful!

Below is the unedited email from HH, enjoy ...

This is the simple recipe I told you about.

• 50 gram dried red mushroom
• 8 C water
• 200-250 gram pork
• 1 T soy sauce
• 1 t sesame oil
• 1 t corn or potato flour
• ½ t of sugar

1. Wash mushroom and deconstruct for 10 mins, drain
2. Cut pork, marinate 30 mins
3. Boil mushroom then simmer for 1 hour
4. Add pork, cook 10 mins, serve with chopped green onions

I did not have pork on hand and did not feel like eating any meat, so I used tofu.
I coated tofu with the corn flour and shallow fried it before marinate.
I found the soup rather to a bland side, probably because the tofu exuded water.
I just put a pinch of salt and a handful of shredded nori in my individual bowl. Very soothing and gentle dish.

The red mushroom has a woody, thick-papery texture. Not as aromatic as shiitake that I use the most for soups. Maybe the way I cooked it did not bring out its maximum flavour.

Embracing Simplicity - Just King Oyster Mushroom and Chilli

2010-09-22T09:48:00.001+08:00

Few days back, someone asked me about Wild Red Mushroom. Unaware of Wild Red Mushroom. Have not seen one before! Have not tasted any before! Hmmm... NEW stuff! Very interesting.

Yes, there are so many things in the Universe that we don't know and is waiting for us to explore and to discover, just like the mushroom with a beautiful lovely name - Wild Red Mushroom that I don't know.

So are you on such a quest? Discovering the beauty of Vegetarian Cuisine or discovering your potential or strengths? Or your warrior's heart is on the search for the truth of your existence?

If you are wondering why my posting is getting lesser nowadays, it is because I am away discovering the Mother Nature's beauty and allure by the stimulating self-discovery workshops ... With these positive energies that I harness, maybe I would be able to have a different feel when I cook and play with vegetarian dishes.

Preparation: 5 mins

Cooking time: 10 mins

Ingredients (serves 2)

° 200g king oyster mushroom, sliced

° 3 dried chilli, cut into section

° 1 tablespoon olive oil

° 1 tablespoon vegetarian oyster sauce

° 125ml water

Method

1. Heat the oil in a wok. Add dried chilli and fry till fragrant.

2. Throw in the king oyster mushroom and stir-fry for 2 minutes. Add in the vegetarian oyster sauce and water. Simmer for 5-8 minutes.

3. Transfer to a serving dish, garnish with some fresh chinese celery or coriander and serve immediately.

Aubergine (Eggplant) Kinpira

2010-09-10T11:34:00.001+08:00

If you like braised eggplant with pepper and chilli, here is another rather similar dish - Eggplant Kinpira using only simple ingredients. Mirin is omitted in this recipe, you can add mirin or cooking rice wine, if desired.

Preparation: 5 mins Cooking time: 5 mins

Ingredients (serves 2-4)

° 250g aubergine (eggplant), cut into strips

° 1 tablespoon olive oil

° some toasted sesame seeds

° some chilli flakes (optional)

° some coriander or Chinese celery (optional), for garnish

Seasoning

° 3 tablespoons light soy sauce

° 60ml water or dashi stock

° 1 tablespoon sugar

Method

1. Place all the seasoning ingredients in a bowl and mix well. Set aside.

2. Heat oil in a wok. Fry the aubergine or eggplant for 2-3 minutes. Pour in the seasoning and simmer for 1-2 minutes or until it is dry.

3. Dish up, top with coriander or Chinese celery, sprinkle with toasted sesame seeds, chilli flakes and serve immediately.

Preserved Olive Vegetables Rice

2010-08-24T16:40:00.003+08:00

This recipe is the act of my right brain at work! When my son told me about the yummy Herbal Fried Rice offered by the Vegetarian Stall in his school. I was not present in the HERE and NOW, upon hearing the word 'herbal', my right brain wander off to the thoughts of fried rice with olive, then it reminds me of the preserved olive vegetable and many other things that eventually lead me to this creation - adding preserved olive vegetable to cook the rice.

This is the characteristic of a Right-Brained (often misunderstood), where they can think of one thing, say another and their brain has already moved on to another thought.

If you are curious whether you are a right-brained or left-brained person, take the simple test @ The Right Brain vs Left Brain test. Have fun!

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)

° 200g rice, washed and drained

° 400ml water

° 2-3 tablespoons preserved olive vegetables

° some freshly chopped spring onion (optional)

Method

1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.

2. When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork.

3. Garnish with chopped spring onion and serve hot.

Vegan Soy Bean Sprout Pancake (Kongnamul Jeon)

2010-08-20T08:46:00.000+08:00

Eggless Kongnamul Jeon! Kongnamul Jeon is a Korean pancake like dish using soy bean sprout as the main ingredient. You can cook it like a big omelette or in small pancake size. Chickpea flour is used, as it has the colour of the egg and has higher portion of protein compare to other type of flour.

Preparation: 15 mins Cooking time: 10 mins

Ingredients (serves 4)

° 150 soy bean sprout, trimmed

° 50g onion, sliced

° 50g carrot shreds

° 150g chickpea flour (besan flour/gram dhall)

° 250ml water

° salt and pepper, to taste

° 2-3 tablespoons oil

Method

1. Combine the chickpea flour, water, salt and pepper in a bowl and mix well. Throw in the soy bean sprout, carrot, onion and blend well. Set aside.

2. Heat 1- 1½ tablespoons of oil in a non-stick pan over medium heat. Ladle half of the soy bean sprout batter mixture into the pan and spread well. Flip over the pancake after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes and transfer to a serving plate. Repeat with the rest of mixture.

3. Cut into smaller size and serve.

Potato Kinpira

2010-08-14T17:47:00.000+08:00

Simple, healthy and tasty! Another Kinpira recipe using potato! I omitted mirin in this recipe, you can add mirin or cooking rice wine, if desired.

Preparation: 10 mins Cooking time: 10 mins

Ingredients (serves 2-4)

° 200g potato, julienne

° 4 slices carrot, julienne

° 1 tablespoon olive oil

° some toasted sesame seeds

° some spring onion (optional), chopped or shredded

Seasoning

° 2 tablespoons light soy sauce

° 3 tablespoons water or dashi stock

° 1/3 tablespoon sugar

Method

1. Place all the seasoning ingredients in a bowl and mix well. Set aside.

2. Heat oil in a wok. Fry the potato for 5 minutes. Add in the carrot and pour in the seasoning and simmer for 1 minute or until it is dry.

3. Dish up, top with spring onion, sprinkle with toasted sesame seeds and serve immediately.

Soy Bean Sprout Rice

2010-08-06T10:39:00.002+08:00

This is rather similar to Korean Rice Dish - Kongnamul Bab. You can even simplify it by having two ingredients - rice and soy bean sprout, with simple seasoning like salt or light soy sauce with or without sesame oil. You may even replace carrot with mushroom or other ingredients you have in your kitchen.

Never underestimated the taste of this simple dish! We are surrounded by many simple and yet delicious vegetarian dishes. So just experience the richness of vegetarian food by taking the opportunity to savor it and fully taste it, by just focusing on the sensations in the mouth and appreciate it fully.

Preparation: 15 mins Cooking time: 15 mins

Ingredients (serves 2)

° 200g rice, washed and drained

° 400ml water

° 125-150g soy bean sprout, trimmed

° 25g carrot, peeled and shredded

° 1 tablespoon curry powder (optional)

° salt and granulated mushroom bouillon to taste

Garnish

° some shredded nori and roasted sesame seeds

Method

1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.

2. When done, leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and garnish with shredded nori, sesame seeds and serve hot.

Vegetarian Assam Fish

2010-08-06T10:04:00.000+08:00

I brought a pack of instant Vegetarian Assam Fish where it only required heating-up. I added some other ingredients to make this more nutritious yet simple to be done. Instead of stir-fry the ingredients and add to the heated up Vegetarian Assam Fish, I just put them together and heat up.

Preparation: 8 mins Cooking time: 8 mins

Ingredients (serves 2)

° 1 pack (400g) vegetarian assam fish

° 1-2 tomatoes, cut into wedge

° 1 wedge pineapple, cut into small chunk

° 1/2 onion, cut into wedge.

° mint leaves (optional), for garnish

Method

1. Place the ingredients in a pan and heat up.

2. Garnish with mint leaves and serve.

Edamame 'N' Corn Salad

2010-07-20T11:16:00.000+08:00

A simple and colourful salad! Whatever combination or quantity of the ingredients used is possible, just make sure they are balanced and in harmony with the colour, texture and appearance of the food.

Preparation: 8 mins Cooking time: 8 mins

Ingredients (serves 2)

° 150g edamame beans

° 100g corn, blanched

° 50g carrot dices

° 1 teaspoon sesame oil

° salt, to taste

° some roasted/toasted white sesame seeds

Method

1. Place the ingredients in a bowl, mix well and serve.

A Simple Bowl of Green Tea Soup

2010-07-14T09:54:00.000+08:00

Finding all ingredients for making the Thunder Tea Rice Soup is getting difficult as some of the ingredients are not easily available. Here is a very simplified soup! Grounded peanut powder can be added, if desired.

This reminds us how much effort by many people and the natural gifts (sunshine, rain, soil) went into growing, harvesting, processing, cooking and serving the food that we eat every meal. How blessed we are! When we are hungry, we have food. Living in this era, we get to taste different wonderful and scrumptious cuisines even without having to step out of the country. Maybe, when we have our meal, just be thankful.

Preparation: 8 mins Cooking time: 8 mins

Ingredients (serves 2)

° 25g mint leaves (stems removed before weighing)

° 25g coriander

° 500ml water

° salt, to taste

° granulated mushroom bouillon (optional), to taste

° 1½ teaspoon green tea powder, or to taste

° some roasted/toasted white sesame seeds, for garnish

Method

1. Place the mint leaves, coriander, and ginger in a blender with 125ml of water. Blend well and set aside.

2. Pour 375ml of water into a pot and bring to a boil. Stir in the vegetable puree and bring to a boil.

3. Season to taste with salt, granulated mushroom bouillon and stir in the green tea powder.

4. Ladle the soup into individual serving bowls, sprinkle some sesame seeds and serve hot.

Earth 'N' Ocean Salad (Hijiki Seaweed Salad)

2010-07-07T09:49:00.000+08:00

A simple yet easy-to-do side dish, marrying the ingredients from the Earth which is carrot and edamame and hijiki seaweed from the blue ocean. Keep the water for blanching carrot and hijiki seaweed as soup base for noodle or clear soup, if desired.

Preparation: 15 mins

Ingredients (serves 2)

° 2 tablespoons (15g) hijiki seaweed, soaked with 500ml water for 15 mins, drained well and blanched

° 50g carrot dices, blanched

° 50g edamame

° 3/4 tablespoon sesame oil

° 1/2 tablespoon sugar

° 1 tablespoon light soy sauce

° some sesame seeds (optional)

Method

1. Combine all ingredients in a bowl and mix well. Serve chilled if prefer.

Pumpkin 'N' Yam Congee

2010-07-05T10:04:00.000+08:00

Lately, has a Mindful Lunch in Silence! Someone asked us to watch our mind during lunch time with questions like - What is the mind doing? What is the mind aware of? What is the aspect of the food are we enjoying? How many percentage of the time are we enjoying the food or thinking of the food (via internal chattering or commenting)? How is the mind relating to the five senses? It was a very interesting to see how the mind works!

Basing on our previous experiences, knowledge and life circumstances, our mind would tend to have predetermined views on food or certain type of food knowingly or unknowingly. All would feel differently and all food reviews can be subjective. Therefore, feel free to change the ingredients or explore with different type of ingredients to come up with something that you would like.

Preparation: 5 mins

Cooking time: 20 mins, plus 2 ½ hours standing time

Ingredients (serves 2)

° 100g rice, washed and drained

° 100g pumpkin, cut into small cubes

° 50g yam, cut into small cubes

° 50g king oyster mushroom

° 1 pcs kelp (2cm x 5cm)

° 800ml water

° salt and pepper, to taste

° some shredded nori, roasted sesame seed, spring onion, for garnish

Method

1. Wash the rice and drain well. Put the rice in a plastic or metal container and freeze it for 2 – 2 ½ hours in the refrigerator.

2. Remove from the freezer and add 250ml water to it and leave to stand for 5 minutes.

3. Pour the rice into a claypot or pot. Add the remaining water, pumpkin, yam, kelp and bring to a boil. Simmer for another 15 minutes or until the congee is soft. Stir to mash up the pumpkin. If it is too thick, just add some water. Season to taste with salt and pepper

4. Ladle the congee into individual serving bowls. Garnish with shredded nori, sesame seeds, spring onion and serve hot.

Seaweed Roll

2010-06-30T10:45:00.003+08:00

S$1 for 1 piece/roll

Just for S$1, you get this much (slightly crispy outer layer after toasting for a longer time )

I like these few lines I read in a book, it says -

"CONTENTMENT

The more we pursue sensual pleasures, the more we crave them and chase after distractions. Our dissatisfaction increases and creates mental stress and physical discomfort. Recognize how this happens, and learn to be content with a few necessities. You will be more carefree and joyful. "

So, I try to enjoy the simple meal now and learn to be contented. Cooking has become very simplified. I purchased this Seaweed Roll which is made with layer and layer of beancurd skin seasoned with simple ingredients that has nori sheet in between which costs around S$5 for 5 pieces.

Instead of deep-frying it, I just placed them in the oven toaster and let it toasted for 10-15 minutes (you are free to do other chores or prepare other dishes).

You can brush some oil on it or use none, cut it prior to toasting or do it after that, it is all your preference. It can be a healthy and simple dish to go with plain/brown rice, congee, as snack or finger food.

You can dip it with chilli sauce or mayo or any other sauce you prefer. You can even choose to wrap it with lettuce too. So just follow your mood, explore and be open to all possibilities and have fun too ...

Sesame Tofu Dessert

2010-06-16T12:26:00.001+08:00

Quick and Easy dessert! If you prefer a firmer texture, try extracting excess moisture of the tofu by wrapping with a clean tea towel and place a plate on top of the tofu. Leave for about 15 minutes. Sugar is omitted in this recipe as the sesame powder that I used contains sugar.

Preparation: 5 mins

Ingredients (makes 3 cup)

° 1 pack silken tofu (300g)

° 4-5 tablespoons sesame powder

° mint leaves and sesame seeds (optional), for garnish

Method

1. Combine the silken tofu and sesame powder in a blender and blend until smooth and creamy.

2. Garnish with mint leaves and sesame seeds. Serve chilled.

Quick Dumpling 'N' Noodle Soup

2010-06-02T09:26:00.003+08:00

Cooking for ONE can be Simple and Easy. Crave for some soupy noodle, just whip this just like cooking a bowl of instant noodle!

While volunteering at the VSS Exhibition @ KMSPKS lately, it was amazing meeting people from different walks of life via the exchange of a sincere beautiful smile and a nod and VSS flyers or just intriguing small talks. Every contact is a unique and beautiful experience which I treasure. By embracing the differences we have, it leads to more discoveries which I believe the benefit is beyond our sight.

A gentleman (semi-veg*n, who have successfully go meatless for 49 days in one go, on yearly basis, personally I think with given opportunities and unleashing the inner potential,he would could have gone far beyond ...) has honestly told me that going vegetarian on a daily basis in long term is difficult because no good vegetarian eateries at his area and mock meat dishes are strongly been emphasis could drive away the enthusiasm on Going Green. Yes, he is right, I do find that that the standard of Vegetarian Restaurants raised very fast and high but the standard of the some normal Vegetarian Eateries in coffee shop or food court dropped. This could be a temporary phenomenon.

Anyway, I do appreciate whatever input I got and will hold these questions in my mind, let the subconscious work with them while I am on another QUEST. Hope to discover their magic via questioning [not answers], which are I think is essential for unlocking the creativity.

So, I should be creating more "Go Solo, Dine Solo" home-style cooking recipes with real simple ingredients just like this, when I have the time ...

Preparation: 10 mins Cooking time: 10 mins

Ingredients (serves 1)

° 100g Sanuki Udon

° few slices carrot

° 1 piece Chinese cabbage/ wok bak

° 6 fresh beans

° 3-4 instant vegetarian dumplings

° 400ml water

° salt and pepper, to taste

° granulated mushroom bouillon (optional), to taste

° some shredded nori and roasted sesame seeds, for garnish

Method

1. Place udon, cabbage and water in a pot and bring to a boil and simmer 5 minutes.

2. Add in vegetarian dumplings, carrot and fresh bean and bring to a boil. Season with salt, pepper and granulated mushroom bouillon.

3. Garnish with shredded nori and sesame seeds. Serve with a small plate of sliced red chilli with light soy sauce.

Quick Bitter Gourd 'N' Tofu Noodle Soup

2010-06-02T09:24:00.000+08:00

Cooking for ONE can be simple, easy and yet nutritious too!

Preparation: 10 mins Cooking time: 10 mins

Ingredients (serves 1)

° 50g bean vermicelli

° 50g bitter gourd, sliced

° 1 tomato, cut into quarters

° 1/4 pack silken tofu

° few slices carrot

° few vegetarian mushroom

° 2 slices deep-fried beancurd skin (optional)

° 375ml water

° salt and pepper, to taste

° granulated mushroom bouillon (optional), to taste

Method

1. Place bean vermicelli and water in a pot and bring to a boil and simmer 3-5 minutes.

2. Add in bitter gourd, tomato, tofu, carrot, vegetarian mushroom and beancurd skin and bring to a boil. Season with salt, pepper and granulated mushroom bouillon.

3. Serve with a small plate of sliced red chilli with light soy sauce.

Vegetarian Zha Jiang Inaka Soba

2010-06-01T09:36:00.000+08:00

A bowl of simple homemade Zha Jiang for noodle! Replace with your own prefer noodle such as sanuki udon, if desired. Top with shredded carrot or cucumber, if the ingredients are available.

Preparation: 15 mins Cooking time: 8 mins

Ingredients (serves 2)

° 200g inaka soba, cooked

° 1 can mock meat in mushroom sauce (brand: cixin vegetarian)

° 125g tempeh, cut into mini cubes

° 75g firm tofu, pat dry and scrambled

° 2½ olive oil

° 5-6 tablespoons water

° some coriander leaves, sliced chilli and sesame seeds (optional), for garnish

Method

1. Heat the oil in a wok. Throw in the tempeh and stir-fry for 2 minutes.

2. Add in scrambled tofu and fry until rather dry. Pour in mock meat in mushroom sauce and stir-fry for 1 minute.

3. To serve, divide soba between serving plates. Ladle the Zha Jiang sauce on the individual serving plates. Garnish with coriander leaves, chilli, sesame seeds and serve.

Mock Zha Jiang

2010-05-31T09:52:00.000+08:00

Simple mock Zha Jiang for noodle, congee or steamed rice! Tempeh and firm tofu is used to give the sauce a different texture as well as for its wonderful nutrients.

Preparation: 10 mins Cooking time: 8 mins

Ingredients (serves 2)

° 1 can mock meat in mushroom sauce (brand: cixin vegetarian)

° 125g tempeh, cut into mini cubes

° 75g firm tofu, pat dry and scrambled

° 2½ olive oil

° 5-6 tablespoons water

° some coriander leaves, sliced chilli and sesame seeds (optional), for garnish

Method

1. Heat the oil in a wok. Throw in the tempeh and stir-fry for 2 minutes.

2. Add in scrambled tofu and fry until rather dry. Pour in mock meat in mushroom sauce and stir-fry for 1 minute.

3. Garnish with coriander leaves, chilli, sesame seeds and serve.

Quick Almond Paste Dessert

2010-05-19T10:22:00.000+08:00

Apply the same method for Quick Sesame Paste Dessert, by making slight changes to the ingredient, you can have a different dessert. So, if you do not like sesame, change it to almond powder or grounded peanut powder. The almond powder with fritillaria cirrhosa consists of sugar, therefore, sugar is omitted in this recipe.

Preparation: 3 mins Cooking time: 5 mins

Ingredients (serves 2)

° 6 tablespoons almond powder with fritillaria cirrhosa

° 2 tablespoons glutinous rice flour

° 500ml water

° 1 tablespoon almond syrup (optional)

Method

1. Combine all the almond powder, glutinous rice flour and water in a pot and mix well. Keep stirring and when the mixture bubbles, turn off the heat. Add in the almond syrup and mix well.

2. Ladle the dessert into individual serving bowl and serve hot.

Quick Sesame Paste Dessert

2010-05-16T16:16:00.000+08:00

Achieving almost the same results with shortcut, using sesame powder and glutinous rice flour to whip this simple yet quick healthy dessert, why not? The sesame powder consists of sugar, therefore, sugar is omitted in this recipe. For a more aromatic sesame paste dessert, roast the black sesame and grind to a powdery form, if desired. Garnish with some roasted white sesame seeds or lily bulb petal.

Preparation: 3 mins Cooking time: 5 mins

Ingredients (serves 2)

° 4 tablespoons black sesame powder

° 2 tablespoons glutinous rice flour

° 500ml water

Method

1. Combine all the ingredients in a pot and mix well. Keep stirring and when the mixture bubbles, turn off the heat.

2. Ladle the dessert into individual serving bowl and serve hot.

Inaka Soba 'N' Baked Bean

2010-05-09T18:50:00.000+08:00

Simple cooking and eating plus do not have to cost a fortune. It is easier than you think.

Just cook the Inaka Soba per the instruction on the packet. Next open a can of Baked Bean. Steam or heat the Baked Bean, if desired.

What's the next step? Just add the Baked Bean to the Inaka Soba.

What could make it more interesting and appetizing? Garnish with spring onion or coriander leaves or nori shreds or sesame seeds or ....

Fancy a spicy version, just sprinkle some chilli flake or paprika!

That's! Real simple.

Passion Fruit 'N' Papaya Pickle

2010-05-07T12:09:00.002+08:00

Passion Fruit 'N' Papaya Pickle

Papaya, Passion Fruit, Lemon Juice and Maltose - just mix it and play with it ...

Match it. Mix it. Play with it. Yes, it is so simple ...

Preparation: 45 mins

Ingredients (serves 4)

° 600g green papaya shreds

° 1 tablespoon salt

° 1 passion fruit pulps

° 1/2 green lemon, freshly squeeze

° 4 tablespoons maltose or to taste

Method

1. Sprinkle salt on the papaya shreds and mix well. Let it sweats for 15-20 minutes.

2. Wash and drain the papaya shreds well. Squeeze the papaya shreds to remove the moisture as much as possible.

3. Combine the papaya shreds, lemon juice, maltose and passion fruit pulps in a glass container, mix well and leave to stand for 3hours prior to serving. It can be kept for 3 days in the refrigerator.

Quick Passion Fruit Jam

2010-05-06T13:25:00.000+08:00

Simple! No cooking! Substitute maltose with honey, if desired.

Preparation: 5 mins

Ingredients (makes 150g)

° 1 passion fruit pulps

° 3 tablespoons maltose

Method

1. Combine the passion fruit and maltose and mixed well.

The Cheerful Passion Drink

2010-05-06T13:22:00.001+08:00

Found a tub of maltose hidden in my kitchen cabinet and decided to make this refreshing drink as the weather is getting hot! This is rather similar to my previous recipe - Lemon and Passion Juice but substituting sugar with maltose.

Preparation: 5 mins

Ingredients (serves 2)

° 1 passion fruit pulps

° 1/2 lemon, freshly squeezed

° 2-3 tablespoons maltose or to taste

° 250ml hot water

° 250ml cold water or sparkling mineral water

Method

1. Combine the maltose and hot water in a container. Stir vigorously to dissolve the maltose.

2. Pour in the lemon juice, passion fruit pulps, cold water or sparkling mineral water and mix well. Chilled or serve with ice.

Colour of Gaia

2010-05-06T13:19:00.000+08:00

A dish that I cooked few months back - Stir-fried Leek, simply paired with deep-fried bean vermicelli, carrot and Vegetarian mushroom (mock meat).

Sweetness of Spirit Sparking Juice

2010-04-15T11:32:00.001+08:00

A detox drink! Adding sparkling mineral water make the red and purple colour beetroot juice more pleasant to drink.

Adding beetroot juice to lemongrass and ginger drink, it masks the beetroot taste.

Mixing different portion of beetroot juice to lemongrass drink would create interesting different hue - shocking pink, or beautiful light magenta or fuchsia or kinky pink, hence making the drink exciting, fun and appears as sensuous and voluptuous too.

On the whole, magenta is the colour of "letting go" and it helps to relinquish old thought pattern, release emotions that tie to the past and to give up situations that are holding us back. Once able to rid off these impediments, it is truly free to flow with the energies of life ...

Preparation: 10 minutes

Ingredients (serves 2)

° 150g beetroot, peeled and cut into small chunks

° 250ml water (chilled)

° 1 bottle (325ml) sparkling mineral water

Method

1. Combine the beetroot and water in a blender and blend until smooth. Pour into a strainer and squeeze out the juice.

2. Pour the beetroot juice and mineral water into a container and mix well.

3. Pour into individual serving glass and serve with ice.

Peachy Pineapple Crush

2010-04-15T11:04:00.002+08:00

Giving Pineapple Creamy Juice a different twist! By adding Jolly Shandly (which contains alcohol not exceeding 0.5%), it gives a different tint of flavour and feel. You can substitute with sparkling mineral water if desired.

Preparation: 10 minutes

Ingredients (serves 4)

° 200g-300g ripe honey pineapple, peeled and chopped

° 1 can (330ml) Jolly Shandy (peach flavour) or sparkling mineral water

° few ice cubes or crushed ice

Method

1. Place pineapple in a blender and blend until smooth and creamy. Pour in Jolly Shandy or sparkling mineral water and mix well.

2. Serve with ice.

Korean Honey Citron Tea Jelly

2010-04-15T10:45:00.004+08:00

Just another way of making jelly, by adding Korean Honey Citron to the jelly solution giving it a refreshing taste and the colour that is nearest to sunlight which radiates warmth and joy! Yellow is the colour of detachment and can help us move away from obsessional thoughts and behaviors according to colour and their attributes.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (Serve 8-10)

° 1 pack (25g) ice jelly powder (red man brand)

° 1 - 1.1 litre water

° 8 tablespoons Korean honey citron tea paste or to taste

Method

1. Dissolve ice jelly powder in water in a pot and a boil.

2. Remove pot from heat and stir in Korean honey citron tea paste and mix well.

3. Pour the ice jelly mixture into the container and leave to cool before refrigerating until chilled.

4. To serve, scoop few tablespoons of chilled ice jelly into individual serving bowl.

When Green Papaya meets Passion Fruit, it is Pickle time ...

2010-04-09T18:01:00.002+08:00

This is Green Papaya Pickle with Passion Fruit Paste!
Unique, isn't it?

Too lazy to whip this, get it from

Tian Yuan Vegetarian and Health Food Paradise @ Fortune Centre (Bugis) for $5 (worth it) - What really distinguish one business from other?

As you can only get green papaya from vegetable stall in some wet market and passion fruit paste is expensive.

Spinach Nori Maki

2010-04-05T11:49:00.002+08:00

Spinach Nori Maki

Dipping Sauce - Light Soy Sauce and Wasabi

Miso Soup (minimize wastage - using water from blanching spinach)

This is what I had learnt from Zen Vegetarian (Shojin Ryori Cuisine ) Cooking Class by Chef Danny Chu of Enso Kitchen on 3 April 2010 at Onaka Healing Kitchen.

Zen Temple Vegetarian Cooking is not just about cooking. It is a whole new cuisine on its own, an experience…awareness of the senses, food, taste, presentation, meditation, reflection ... I had blog about this Shojin Ryori Cuisine cooking class at A different dinning experience - Vibrant Food for the Body and Soul

We were taught to blanch the spinach and then rinse in cold water, drain and squeeze out the water gently. As usual, I love short cut to save time. Via shortening the blanching time and leave the spinach to cook on its own while cooling off. So I skipped the step of rinse in cold water and save water too.

If you question whether this simple dish with few maki enough, just look at 250g of spinach shared by 2 pax, there lots of fiber. Besides spinach is full of iron and other good stuff. Sprinkling sesame seeds on it was my own idea to make the my food photo beautiful ...

To apply the Zen philosophy of minimize wastage been taught, I used the water for blanching spinach to make Miso Soup for 2 pax or add shiitake mushroom to make a clear soup or what ever ingredients available and to your liking.

Preparation: 5 mins Cooking time: 10 mins

Ingredients (serves 2)

° 250g spinach, crowns removed, blanched in salted boiling water

° 2 sheets nori

° soy sauce and wasabi, for dipping

Method

1. Attend the next available cooking class at ONAKA website.

2. Alternative, you just check out Chef Danny Chu's Cooking Video!

Woodsy Gobo Gohan

2010-04-05T10:49:00.002+08:00

Quick and easy, awesome and yet wholesome brown rice with root and sea vegetables that anyone can whip up! Marrying Kinpira to One-pot Rice! Burdock Root or gobo is a nutritive powerhouse which is high in fiber and low in calories. It is also a blood purifier in herbal medicine but not suitable for pregnant and lactating women due to the plant's uterine actions.

Preparation: 15 mins Cooking time: 30 mins

Ingredients (serves 2)

° 200g brown rice, washed and soaked and drained

° 1 tablespoon barely

° 500ml water

° 100g gobo/burdock root, cut into thin match-stick length

° 4 shiitake mushrooms, sliced

° 25g carrot, peeled and cut into match-stick length

° 2 pieces konbo (4cmx 6cm)

° 4 tablespoons light soy sauce

° 1½ tablespoons cooking rice wine (optional)

° ½ tablespoon sugar or to taste

Garnish

° some coriander leaves or spring onion shreds

° sesame seeds and chilli flakes or shichimi (optional)

Method

1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.

2. When done, leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and garnish with coriander leaves or spring onion, sesame seeds and chilli flake or shichimi and serve hot.

Vegetarian Jerky Fried Rice With Mock Floss

2010-03-10T17:55:00.005+08:00

Finally, here the recipe ...

Preparation: 5 mins, Cooking time: 8 mins

Ingredients (serves 2)

° 200g rice, cooked

° 25g-50g (1-2 slices) vegetarian jerky or Bak Gua, cut into small square

° 25g carrot, cut into small dices

° 1½-2 tablespoons olive oil

° salt and pepper, to taste

° 2 tablespoons mock floss

° 6-8 kaffir lime leaves, shredded

Method

1. Heat oil in a non-stick pan over medium heat and stir fry the vegetarian jerky till fragrant.

2. Throw in the carrot and stir in the cooked rice and season salt and pepper.

3. Add in the kaffir lime leaves and fry about 2 minutes or until rice is heated through. Sprinkle with some water if it is too dry.

4. Top with mock floss and garnish with kaffir lime leaves, vegetarian jerky and serve hot.

Creamy Winter Melon and Carrot Soup

2010-03-10T17:53:00.003+08:00

Quite a fun and easy way to serves creamy soup if you does not really like clear soup and want some texture in it. For a light orange color or more creamy colour soup, reduced the amount of carrot (few slices) used and increase the winter melon portion. Have fun, it is all base on individual preferences.

Preparation: 10 mins, Cooking time: 25 mins

Ingredients (serves 2)

° 350g winter melon (weight after peeling), cut into small chunks

° 75g carrot, cut into mall chunks

° 50g shiitake mushroom, sliced

° 350ml water or vegetable stock

° 1 piece (25g) vegetarian ham, sliced thinly

° salt and pepper to taste

° granulated mushroom bouillon (optional), to taste

° some coriander, for garnish

Method

1. Place the winter melon, carrot and water in a pot and bring to a boil. Simmer for 5-8 minutes or until winter melon and carrot are tender.

2. Transfer to a blender or food processor and blend until smooth and creamy.

3. Place the mushrooms, vegetarian ham and soup puree in a pot and bring to a boil. Season to taste with salt, pepper and granulated mushroom bouillon.

4. Ladle the soup into individual serving bowls, garnish with fresh coriander leaves and serve.

Red Bean NianGao with Grated Coconut ...

2010-03-06T16:48:00.001+08:00

This is the Red Bean NianGao from Lingzhi Vegetarian Restaurant that I was talking about in my other blog post - Red Bean NianGao and Turnips NianGao

And I followed the tip given by their waitress - Add a pinch of salt to the grated coconut and steamed. Next place the steamed niangao with the grated coconut ... Lovely, I like the new twist to the Traditional NianGao ...

Quick Pumpkin 'N' Mushroom Soup II

2010-02-23T12:19:00.000+08:00

Using almost the same ingredients from the previous post - Quick Pumpkin 'N' Mushroom Soup. It is thicker, as I make use of the left over radish and carrot (for the vegetable stock), to make it into a puree and omit the corn starch. Pumpkin and Winter Melon puree will give a different texture consistency.

Quick Pumpkin 'N' Mushroom Soup

2010-02-15T09:44:00.002+08:00

GONG XI FA CAI - Toast to a year of Prosperity, Health and Good Fortune!

We had a delectable CNY Set meal @ Whole Earth Vegetarian Restaruant, early this month. They have a delectable Doubleboilded Golden Pumpkin Sharksfin Soup (Photo of Whole Earth's Golden Pumpkin Sharkfin) which my young man loves it so much. As this is special sharkfin soup in the restaurant that comes with the CNY Set, I can't just order this dish alone, I guess.

So, I cooked this simplified version for my young man. The taste is not exactly the same as I omit lots of other ingredients which the restaurant used, are rather expensive during Chinese New Year period, like the Vegetarian Shark Fin cost $12.50 instead of $8.50 few months back. And I don't really want to keep so much ingredients in my already pack refrigerator, therefore, simplified it. Add in more ingredients, if desired, just ensure ingredients balanced well.

Preparation: 10 mins, Cooking time: 25 mins

Ingredients (serves 2)

° 200g pumpkin (weight after peeling), small chunks

° 50g shitake mushroom, sliced

° 50g enoki mushroom, base trimmed

° 500ml water or vegetable stock

° 1 piece (25g) vegetarian ham, sliced thinly

° salt and pepper to taste

° granulated mushroom bouillon (optional), to taste

° 1½ teaspoon corn starch, mix with 1 tablespoon water

° some coriander, for garnish

Method

1. Place the pumpkin in a steamer and steam for 5-10 minutes or until tender.

2. Transfer to a blender or food processor and add in water or vegetable stock. Blend until smooth and creamy.

3. Place the mushrooms, vegetarian ham and pumpkin puree in a pot and bring to a boil. Simmer for 10 minutes. Season to taste with salt, pepper, granulated mushroom bouillon and thicken with corn starch.

4. Ladle the soup into individual serving bowls, garnish with fresh coriander leaves and serve.

To my Dearest Readers ...

2010-02-12T09:46:00.009+08:00

Dearest Readers

Whether you are vegetarian or semi-vegetarian or non-vegetarian or just one time visitor or returning visitors from all over the world (as far as Russia, Bahrain, South Africa, Slovakia, Czech Republic, Mexico etc), thank you very much for visiting my blog.

Sometime, I received emails from non-vegetarians asking for permission to have a particular photograph on my blog for their web (which could be totally unrelated to vegetarianism - gardening on lily bud), ebook etc, it really make me really happy that you like my photo. Of course, it is not a problem at all.

In May 2009, a reader asked me for the photo of Sterculia Seeds but I find my previous photograph wasn't that nice and happened to find some sterculia seeds at home and have some time on hand. So, I soaked and took some photo and send to her. In the process, not to waste those soaked sterculia seeds, it triggered some new recipes with sterculia as an ingredient - http://crystalbyblog.blogspot.com/2009_06_01_archive.html

Today, I find another email from Tịnh Tâm in Vietnam (below) in my "In Box" to use the recipes. Yes, it is not an issue at all, ALL ARE WELCOME (vegetarian or non-vegetarian) to take any recipes or photographs you like or of any use.

It is Free and for Sharing - Free Photograph, Free Recipes, if you like, maybe just have a tiny acknowledgment of my blog otherwise, it is fine with me.

As all my recipes are quite "raw" due to time constraint (also some typo errors), please feel free to modify them and I am sure you will be able to generate something great and unique. I need to thank Tịnh Tâm for this in her email -" The more i searching your site, the more i found alot of interesting ".

While playing with the recipe even under time-constraints and skipping lots of stuff - I discover this - The Universe of Vegetarian Cuisine is so vast and yet undiscovered … So, I believe more others would be able to bring out the beautiful of Vegetarian Cuisine, just as any other cuisine where everyone on earth can enjoy not just for vegetarian ...

Tịnh Tâm, thank you very much for taking the effort in translating the recipes into Vietnamese, it definitely make more sense than using the "translation" tool on the web. When I chance upon my blog link in Taiwanese website, the translation via a tool, make the whole message funny.

As I am going to be very busy, I will only share more recipes which time permits : )

Have a lovely day.

Cheers crystal

Email from my blog reader - Tịnh Tâm :-

Hi Sister,

When i first found your site two weeks ago, i translated some into Vietnamese as a gift for my mom, help her have more ideas in cooking vegetarian/vegan food. While doing that, i posted some on the blog to share with some friends can't understand English.

The more i searching your site, the more i found alot of interesting ideas. So i would like to ask your permission if i can translate your recipes into Vietnamese and post on the http://anchaythoidaimoi.blogspot.com/ to share with Vietnanese community for those can't read or understand English?

With the vegetarian/vegan trend nowadays in order to help environment, decrease the hunger, and so on, i hope more people eating vegetaian woud be very ideal. Thank you a million times for your time preparing food, energy, and love.

anchaythoidaimoi "

Mee Suah in Thunder Tea Rice Broth

2010-02-03T12:17:00.003+08:00

Happy Lunar New Year!

May All be well, happy and prosperous ...

January gone! and it is now February 2010, getting near to Chinese New Year which is on 14 February! I still have not started working on any of my to-do list. Busy and will be very very busy, as I fallen in love with - Doing Nothing at all and trying too enjoy the Sound of Silence ...

What I had for lunch yesterday was just a bowl of Simple Mee Suah in Thunder Tea Rice Broth! I got the handmade Mee Suah (product of malaysia) from someone quite awhile ago and still have not finished the pack. Just throw the mee suah in boiling water to cook it for a minutes or two and then transfer to the piping hot Thunder Tea Rice Broth, garnish with some coriander leaf and chilli if desired.

Too plain? Add something to it - blanched shimeji mushroom maybe! Or some veggies!

Simple Willow Mushroom 'N' Solomon's Seal Soup

2010-01-13T16:08:00.000+08:00

In 2010, most likely I will be very busy and posting very few recipes. I still have 10-20 veg*n dishes on my recipe to-do list which I guess when time permit then I will post and share with all. Really appreciate the lovely comments, the encouraging emails etc that I received regarding this blog. Here is an herbal soup recipe which I done last year to share.

Spot some fresh willow mushroom (tea tree mushroom) - 150g @ $$2.55, at the supermarket last year and could not resist buying this unique mushroom. And use it to whip up this quick and simple soup. The willow mushroom imparts a unique flavour to this soup. Add some dried mushroom if desired, it will gives this soup a much stronger flavour and darker shade. You can opt to boil this soup longer but remember to increase the amount of water when needed.

Preparation: 10 mins Cooking time: 20 mins

Ingredients (serves 2)

° 150g fresh willow mushroom, base trimmed

° 10g solomon's seal/yu zhu

° 6 seedless red dates

° 1 slice ginger (optional)

° 3/4 tablespoon wolfberries, soaked

° 750ml water or vegetable stock

° salt and pepper to taste

° granulated mushroom bouillon (optional), to taste

° some fresh coriander leaves, for garnish

Method

1. Place willow mushroom, solomon's seal, red dates, ginger and water in a pot. Bring soup to a boil and simmer for 15 minutes.

2. Throw in the wolfberries and season to taste with salt, pepper and granulated mushroom bouillon.

3. Ladle the soup into individual serving bowls, garnish with fresh coriander leaves and serve.

Soy Bean 'N' Edamame Bean Clear Soup

2010-01-06T09:31:00.001+08:00

This is an accidental creation and therefore I didn't note down the ingredients required. I was making some soybean stock and have some edamame beans in the refrigerator. So, I dropped some edamame beans to this simple clear soup, it adds colour to the presentation.

Recipe? When I make this again ...

Steamed Pumpkin Cake

2010-01-01T13:58:00.002+08:00

with crispy shallot, chilli and coriander ...

with sweet sauce 'n' chilli 'n' sesame seeds ...

with mock floss ...

HAPPY NEW YEAR!

This recipe is inspired by the Steamed Carrot Cake or Steamed Yam Cake. It looks kind of troublesome to whip but it is not.

To include some fun elements for your guests or kids, allow them to designer their unique Pumpkin Cake to show off their creativity or culinary art. They are few ways to garnish or add flavour to the Pumpkin Cake - top with some mock floss and coriander leaves, or drizzle some sweet soy sauce and sprinkle some sesame seeds or chopped chilli, with some Japanese Spring oil shreds and shichimi, or with some crispy shallot and chopped spring onion, or with chee cheong fun sauce and sesame seeds ...

Preparation: 15 mins, Cooking time: 25 mins

Ingredients (makes 8 pieces)

° 250 pumpkin weight after peeling, diced

° 4 chinese dried mushroom, soaked and sliced

° 150g rice flour

° 1 tablespoon corn starch

° 1 teaspoon salt or to taste

° pepper to taste

° ½ teaspoon sesame oil (optional)

° 500ml water

° 1½ tablespoon oil

Garnish

° ½ fresh red chilli, finely chopped

° few coriander leaves

° some toasted sesame seeds

Method

1. Combine the rice flour, corn starch, salt, pepper and sesame oil with 250ml of water. Mix well and stir into a smooth batter.

2. Heat oil in a wok. Throw in the pumpkin and mushroom and stir fry for 1 minute. Pour in 250ml of water and bring to a boil.

3. Off the heat and pour in the batter. Stir till the batter turn thick and transfer to a steaming container and steam for 25 minutes.

4. Let it cool. Garnish with chilli, coriander and serve.

Pumpkin Glutinous Rice Balls N Sesame Glutinous Rice Balls in Ginger Sweet Broth ...

2009-12-22T18:36:00.002+08:00

Glutinous Rice Balls that look like Quail Egg Ginger Sweet Broth with Rose

With a touch of Zen - Stacking Zen Stone (Blessing ...)

Pumpkin Glutinous Rice Balls N Sesame Glutinous Rice Balls in Ginger Sweet Broth ...

22 December 2009 - Today is Winter solstice. Instead of having the traditional type, I created a different type of Glutinous Rice Balls Dessert. Added sesame powder with sugar to the glutinous rice flour and the other one is with mashed steamed pumpkin ... What did you have?

Merry X'mas and Happy New Year ...

2009-12-18T12:21:00.002+08:00

Merry X'mas and Happy New Year ...

Enjoy and Have fun ...

Miso Soup with Mashed Tofu and Edamame

2009-12-18T12:18:00.002+08:00

I really love what I read in Shojin Ryori Cuisine where the Chef would crush the tofu used for the miso soup. It is the unique aspect of Shojin cooking that is to emphasize the practice of equanimity. Hence, I whip up this miso soup with crushed tofu and tell this to my kid. What I cook miso soup now, I tend to remember this crushing tofu and the association with equanimity, so it is kind of a beautiful reminder ...

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 2-4)

° 8 dried kelps in knot

° 1 thin slice ginger (optional)

° 500ml water

° 100g silken tofu, mashed

° ¾ -1 tablespoon miso paste

° some edamame soybean, for garnish

° finely chopped spring onion or coriander leaves, for garnish

Method

1. Place the dried kelps, ginger and water in a pot. Bring to a boil and simmer for 10-15 minutes. Remove from the kelps and ginger, if desire. Stir in edamame soybean, miso paste, mashed tofu and bring to a boil

2. Ladle the soup into individual serving bowls, garnish with spring onion or coriander leaves and serve immediately.

Aonori Ko Aglio Olio

2009-12-18T11:58:00.000+08:00

Aglio Olio is a real simple to whip up pasta dish and yet simply great. The minced garlic lightly stir-fry in olive oil add a wonderful aroma and taste to it. I like to make it real spicy using chilli padi or use dried chilli flake if I run out of fresh chilli padi. I have a similar recipe Shell Pasta with Dried Chilli Flake that used dried chilli flake but for the above Aglio Olio, I added Anori Ko to add more nutrition values to it!

There are so many way to play with food like garnish it with julienne nori and Shichimi Togarishi or garnish with Edamame soybean with black sesame seeds, so have fun and create your own unique or fusion pasta.