Savoury Vegetarian Rice 斋饭

  Savoury Vegetarian Rice 斋饭

Recipe source :  Doris @ Sumptuous Flavours

I adapted my recipe for long bean rice to make a vegetarian version of it.  

I cooked this to share with my fellow practitioners in a meditation group who are mostly vegetarians. We meet at least once a week and after group practice we share the different varieties of  food others have brought along as well. We enjoy the pot-luck and the camaraderie among friends.

My friends enjoyed this vegetarian rice and said it is very fragrant. I thought I would post it here to share as well.

Ingredients

500g rice
4 stalks of snake beans or long beans, cut into small pieces
100g mushrooms, soaked until soft and cut into small cubes
1 carrot, cut into small cubes
2 tsp salt
4 tsp vegetarian oyster sauce 
4 tbsp cooking oil
900ml water

 Carrots and snake beans

Marinated mushrooms cubes

Method

1.  Marinate mushrooms with 2 tsp sugar, 2 tsp soy sauce and 1 tbsp cooking oil. Set aside for later use.
2.  Wash rice and drain dry.
3.  Heat wok with 4 tbsp cooking oil until very hot.
4.  Add in the marinated mushrooms and stir-fry over high heat for 1 to 2 minutes. 
5.  Add in snake beans and carrot. Stir-fry well.
6.  Add in rice and fry briskly for 1 minute to mix everything evenly.
7.  Scoop out all ingredients and transfer them into the inner pot of an electrical  rice cooker.
8.  Add in salt, oyster sauce and water. 
9.  Auto -cook until done. 
10.  Use a pair of wooden chopsticks to fluff out the rice grains.

Chinese New Year Dish : Longevity Noodles 长寿面

Chinese New Year Dish : Longevity Noodles 长寿面

Recipe source :  Adapted from cookbook : Regional Chinese Cooking

For some Chinese communities, noodle is a must for the reunion dinner during the Chinese New Year. Do not cut them short just for purpose of easy handling. Cutting them short is a no-no during Chinese New Year. The noodles must be in long strands, the longer the better.

This is because the Chinese believes that the long strands of the noodles symbolise good health and long life. Therefore, it is very auspicious to have a noodle dish, especially longevity noodles for the Chinese New Year reunion dinner. Longevity noodle eaten on the eve of the Chinese New Year is believed to usher in a full year of good health, good tidings and long life!

Ingredients

250g dried egg noodles
100g pork, sliced and marinate with a little cornflour and soy sauce
1 large squid, cut into pieces or rings
6 large prawns, ( 150g ), remove shell but keep tails intact
4 dried mushrooms, soaked and cut into slices
50g carrots, cut into rings to resemble gold coins
5 - 6 pieces baby abalone ( canned ones )
120g mustard green, ( choy sum ) cut into sections
1 tbsp garlic, chopped
3 slices ginger
3 tbsp cooking oil

 Dried egg noodles, longevity noodles

 Mushrooms, sliced thinly

 Squid, cut into pieces

 Prawns, remove shells but keep the tails intact

 Pork slices, marinate with a bit of cornflour and a dash of soy sauce

Carrots, cut into rings to resemble gold coins

Mustard greens, cut into sections

Canned baby abalone

Seasonings

1 1/2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dark soya sauce
1/2 tsp salt
1 tbsp sugar
1 tbsp Chinese rice wine
1 1/2 cups water

Mix all the seasoning ingredients together until the sugar and sauces are dissolved. Set aside.

Method

1.  Bring half a pot of water to the boil. When it is boiling, add in the dried egg noodles and allow to boil until soft. Refer to package instructions for the time taken to soften them. ( For mine, I boiled about 9 minutes because I like the noodles very soft )
2. Pour the boiled noodles into a colander and allow running water to rinse them. Drain and set aside. 
3.  Boil another pot of water to blanch the squids for 1 minute. Drain and set aside.
4.  Heat a wok and add 3 tbsp cooking oil to it. Saute chopped garlic and ginger slices until fragrant.
5.  Add in mushrooms, pork slices, prawns, carrots, mustard green and squids. Stir-fry all the ingredients and mix them well together. 
6.  Add in the seasoning ingredients and the water solution. Allow to simmer for 2 to 3 minutes. Scoop up all the ingredients, leaving only the sauce in the wok.
7.  Add in the boiled noodles into the sauce in the wok. Use a pair of chopsticks to toss the noodles to ensure the sauce coats every strand of noodle. Toss until almost dry.
8.  Remove the noodles and transfer to serving dish. Top up the noodles with all the ingredients. 
9.  Serve hot.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders 

and co-hosted by Charmaine of Mimi Bakery House

I am linking this post to Cook-Your-Book #20

Hosted by Joyce of Kitchen Flavours

I am linking this post to Little Thumbs Up

The theme for January 2015 is Noodles and Pasta 
Hosted by  My Bare Cupboard

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Brined Roast Chicken With Vegetables

Brined Roast Chicken With Vegetables

Recipe source : Adapted from Williams-Sonoma

Turkey is popular and is the preferred choice for Christmas celebrations. However, cooking a turkey would be too big for a small family. We would have to settle for a smaller bird and chicken would be the best choice for us.

Last Christmas my friend prepared a brined roast chicken which was very delicious. She told me to just soak the chicken in brine before roasting. Sounded very simple and I wanted to try it. However, time flies and one full year had gone by while I procrastinated. But then again, come to think of it, the time is just right to roast this for Christmas!

Despite soaking the bird with so much salt in the water, the chicken was not overly salty. The skin was very crispy while the meat was juicy and tasted just right and fragrant. The vegetables were exceptionally sweet, the type of natural sweetness which left us wanting more!

Ingredients

1 plump chicken
1 cup sea salt
1000 ml hot water
3000 ml cold water
2 tbsp unsalted butter
Freshly ground pepper
4 fresh thyme sprigs
4 fresh rosemary sprigs
1 yellow onion, cut into quarters
1 small carrot, cut into pieces
1 small radish, cut into pieces

Rosemary

Thyme

Method

1.  In a large plastic container or a stainless steel pot large enough to hold the chicken, stir and dissolve the sea salt with hot water. Add in the cold water and stir. Rinse the chicken, then submerge it in the brine. Cover and refrigerate for 1 to 4 hours or more. 
2.  Preheat oven to 200 degree C.
3.  Remove the chicken from brine and pat dry with paper towels. Rub with unsalted butter and season inside and out with pepper.
4.  Place the thyme and rosemary sprigs into the chicken cavity.
5.  Place the chicken on its side on a rack and roast for 30 minutes.
6.  Turn over to the other side and roast for another 30 minutes.
7.  While chicken is roasting, prepare the radish, onion and carrot. Add a sprig or two of rosemary and thyme to the vegetables. Toss the vegetables with 2 tbsp cooking oil and season with pepper and salt. 
8.  Place vegetables into roasting pan. Remove chicken from rack and place chicken on its back on top of the vegetables and continue to roast for a further 20 minutes. Rotate the chicken so that its back faces up and roast for another 20 minutes to ensure even roasting all over.
9.  The skin should be crisp and brown. 

 I am submitting this post to Cook & Celebrate Christmas 2014

Organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and 

Zoe from Bake for Happy Kids

 

I am also linking this post to MTR # 4 Ho Ho Ho It's Christmas time ( Dec 2014 )

Hosted by Miss B of Everybody Eats Well In Flanders

and co-hosted by Charmaine of Mimi Bakery House

Buddha's Delight / Nam Yee Loh Hon Chai 南乳罗汉斋

Buddha's Delight / Nam Yee Loh Hon Chai 南乳罗汉斋

 Recipe source :  Y3K Magazine, Issue No. 71, 3/4 - 2-013 (Boon's Little Kitchen)

I wanted to expand my repertoire on cooking vegetarian dishes. This is to cater for the days when we need to observe a strict vegetarian diet, for example the birthdays of Goddess of Mercy or some other Buddhist ceremonies. In the past, for days which we were required to be vegetarians, we often ended up boiling plain porridge and eating canned vegetarian food. I have been lagging far behind where cooking vegetarian food is concerned. Something which I intend to remedy in the near future. 

Loh Hon Chai is a well known vegetarian dish of Buddhist cuisine. Some people called this dish the Buddha's Delight. There are many variations to cooking this wonderful dish which consists of various vegetables cooked together. 

Today, I am trying out this Loh Hon Chai recipe using nam yee, a reddish fermented bean curd  with a distinct flavour which is unique.  

Fermented red bean curd

Ingredients A

6 slices ginger
2 cubes nam yee ( reddish fermented bean curd )
2 tbsp cooking oil
400ml water

 

Ingredients B

200g Chinese cabbage, cut into pieces
100g carrot, cut into slices
8 mushrooms, soaked until soft and marinate with 1 tsp oil and 1 tsp sugar
30g dried lily bubs, soaked and squeeze dry
2 long bean curd sticks, soaked and cut into sections
10g cloud ears or wan yee in Cantonese
150g broccoli, cut into small florets
20g glass noodles, soaked until soft and drained 

 Top left:  cloud ears. Top right : mushrooms

Bottom left : carrot slices. Bottom right :  lily buds

 Broccoli florets

 Chinese cabbage

 Glass noodles, some called this cellophane noodles

 Soaked bean curd sticks

Seasonings

1 tbsp nam yee liquid
2 tbsp vegetarian oyster sauce
1 tbsp soy sauce
1 tbsp sugar
1/2 tsp salt

Method

1.  Heat a pot with 1000ml water. Add 1/2 tsp salt, 1 tsp sugar and 1 tsp oil. Bring to a boil then blanch the broccoli for 1 minute. Drain.
2.  Heat wok with 2 tbsp soil. Saute ginger slices. Then add nam yee cubes and fry well.
3.  Add in the first 6 items of ingredients B. Fry well.
4.  Add seasonings and water.When it comes to a boil, add in the glass noodles. Continue to simmer for another 5 minutes or until almost dry.
5.  Lastly add in the blanched broccoli. Mix well.
6.  Dish up and serve. 

    

I am linking this post to My Treasured Recipes # 3 - Taste of Autumn (Oct/Nov 2014)

Hosted by Miss B of Everybody Eats Well In Flanders and 

co-hosted by Charmaine of Mimi Bakery House

I am linking this post to Cook-Your-Book-#18

Hosted by Joyce of Kitchen Flavours

Apple & Carrot With Cabbage In Soup 苹果红萝卜菜干汤

Apple & Carrot With Cabbage In Soup 苹果红萝卜菜干汤

Recipe source :  Soups for all seasons cookbook

I often boil dried Chinese cabbage soup but this is the first time I added apple and carrot to it. The soup is appetising with a very slight tinge of sourish flavour, brought about by the addition of apple. I find it rather refreshing. 

Ingredients

2 apples
8 oz carrot                           ( I used 1 carrot )
5oz dried cabbage            ( I used 3 oz      )
10oz pork shin                    ( I used 350g    )
4 sweetened candy dates ( I used 2 candy dates )
1/4 dried tangerine peel
salt to taste
2000 ml water

Preparation for dried Chinese cabbage

1.  Bring a pot of water to boil. 
2.  Add in the dried Chinese cabbage and switch off flame. 
3.  Allow to cool before cleaning the leaves.
4.  Change water several times and open up the leaves carefully to remove grit and dirt.
5.  Rinse several times and cut into 4cm lengths. 

Method

1.  Cut and core apples. 
2.  Peel and cut carrot into chunks
3.  Wash pork. Scald in boiling water. 
4.  Bring 2000 ml water to boil. Put in all the ingredients (except salt ) and bring to boil again. Lower heat and simmer over low heat for 2 hours.
5.  Add salt to taste.

I am linking this to Little Thumbs Up

The theme for September 2014 is Apple

Hosted by Kit @ I-Lost In Austen

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this post to Cook-Your-Books #16  

hosted by Joyce of Kitchen Flavours

Stir-fried Vermicelli With Black Fungus

Stir-fried Vermicelli With Black Fungus

Recipe source : Doris Choo of Sumptuous Flavours

It is believed that black fungus clears blocked arteries. There are many articles expounding the goodness of this fungus which is reported to be able to diffuse cholesterol the natural way. However, such articles usually advised us to boil the fungus for several hours, after which the fungus is discarded and we are to drink the soup only. 

There is another belief that black fungus helps build the cartilage surrounding the joints of bones, like the knee caps. I believe this because it works favourably for me! Each time I consumed black fungus, my aching knees usually felt better! But then, one or two pieces cannot work wonders! You have to eat more and eat them regularly before any effect can be felt. 

With this piece of advice in mind, I was purchasing a bag of black fungus from my regular provision shop when the elderly proprietress  told me that black fungus can be used to fry vermicelli and that it is very crunchy and tasty! She told me to cut them into thin strips and fry them with lots of garlic. She did not give me an exact recipe. Thus I had to use my imagination to try it out this way.

Ingredients

200g vermicelli or beehoon, soaked until soft and drained
150g carrots, cut into thin strips
50g dried black fungus, soaked until soft and cut into thin strips
50g anchovies
5 chilli padi, sliced
1 bulb of garlic, chopped
1 tsp salt
3/4 tsp chicken stock granules
1 Chinese rice bowl of water
4 tbsp cooking oil

 

Method

1.  Heat wok and fry the chopped garlic until light brown and fragrant. Remove the garlic crisps.
2.  In the remaining oil, add anchovies, black fungus and carrot. Stir-fry for 2 minutes over high heat.
3.  Add water, salt and chicken stock granules.
4.  When it comes to a boil, add in the soaked vermicelli.
5.  Use a pair of chopsticks to stir the vermicelli and mix well. 
6.  Continue cooking and stirring until the vermicelli nearly dries up.
7.  Switch off flame and dish up.
8.  Spread the garlic crisps on top of the fried vermicelli.

 Without the garlic crisps

Fried vermicelli topped with fried garlic crisps 

Top Hats (Kuih Pie Tee) 派迪/高顶帽

Top Hats (Kuih Pie Tee) 派迪/高顶帽

Recipe source :  Adapted from Flavours magazine, Vol 7, Issue 2 No. 24 Dec 1999 - Feb 2000

Kuih pie tee is a popular Peranakan snack. The crispy tart shells or cases are made from flour deep-fried in hot oil while the filling is made of shredded yam bean, carrots and prawns. The dainty shells look  very pretty once filled up with shredded savoury vegetables. 

Many local and Thai restaurants serve them as appetisers while waiting for the main course to be served. They are meant to be appetisers yet we always ended up placing extra orders for more pie tee because they are very tasty and addictive! 

Another family favourite of ours!
 

Ingredients for batter

100g plain flour
1 tsp rice flour
1 egg, beaten
1 cup water
A pinch of salt
Oil for deep-frying

Ingredients for filling

1 tbsp oil
3 cloves garlic, chopped
250g prawns, diced
500g yam bean, shredded
160g carrot, shredded
30g Chinese parsley
pepper to taste
1/2 tsp salt
1 tsp sugar
2 tsp light soy sauce
2 chilli padi for garnishing, sliced

Yam bean, Chinese parsley, chilli padi and carrot

Prawns

Making the shells

1.  Put both flour into a mixing bowl. 

2.  Add beaten egg, water and salt. Mix well.

3.  Whisk the batter until smooth and strain through a sieve.

4.  Pour the batter into a mug.

5.  Heat oil until hot with the pie tee mould in the oil.

6.  Turn down the heat to medium.

7.  Remove the mould from hot oil and dip the mould into the batter so that it is thoroughly coated almost to the brim.

8.  Allow the excess batter to drip off and place the mould into the hot oil.

9.  Let the shell cook until light brown or golden.

10. Store in an air-tight container.

 Pie Tee mould

 Close-up view of the pie tee mould

 Heat the pie tee mould in hot oil

 Then dip the mould into the batter in the mug. 
Make sure the batter reaches a few mm below the top of the mould

 Lower the mould into hot oil. 

Jiggle the mould lightly up and down to dislodge the cooked batter.
 The shell will dislodge and stay afloat

Use a pair of chopsticks to flip the shells to make sure all the sides are thoroughly browned.

A shell which has dislodged and remained afloat

Cooking the filling

1.  Heat oil and saute the chopped garlic until fragrant.

2.  Add prawns and stir-fry for one minute.

3.  Add in the shredded yam bean and carrot and stir-fry until soften.

4.  Add salt, pepper and sugar to taste and cook for a further 5 minutes.

5.  Lastly, add in the chopped Chinese parsley.

6.  Allow to cool before filling up the shells.

Tips

1.  The mould should not be too hot. The batter should not sizzle when the mould is immersed into it.

 2.  Make sure the batter coats the base of the mould.
Otherwise the shells will end up with holes underneath!

3.  Allow the batter to fry a while until slightly harden before dislodging the shells
This is to ensure the shells retain their shapes.
If the shells are dislodged too early, the batter will be soft and unable to hold its shape.

To serve

1.  Place some cooked filling into the shells.
2.  Garnish with Chinese parsley and sliced chilli padi.
3.  Serve with chilli sauce

Cooked filling, ready for serving

Empty pie tee shells

 

Just fill them up. Yummy!

I am linking this post to Little Thumbs Up

The theme for March 2014 is Prawn

Hosted by Moon from Food Playground

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this to Cook-Your-Books #10

 

Organised by Joyce of  Kitchen Flavours

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