Vegetarian Sweet Sour Recipe

This is our dinner tonight, nutritious, delicious and super easy to make.

Ingredients:
Item A
Fried firm tofu, 1 cup cut into 1 inch cube
Mix vegetables, 3 cups. It's a must to have pineapple and tomatoes in it. I also use long beans, green capsicum, carrot and cabbage

Item B - Sauce
Mushroom sauce, 1 tbsp
Soy sauce, 1 tsp
Light soy sauce, 1 tsp
Hot chili sauce, 1 tsp
Rice vinegar, 1 tsp
Palm sugar or brown sugar, 1 tsp
Water, 1/2 cup

Item C
Cooking oil, 1 tbsp
Garlic, 1 tbsp

Instructions:
1. On a medium heat pan, add cooking oil. Add garlic and stir constantly.
2. When you can smell the aroma of garlic, add Item A. Stir evenly until oil cover vegetables. Remember to stir-fry hard vegetables first and follow by the soft vegetables.
3. Then add sauce over the vegetables and keep stirring. It's up to you how you want your vegetables cooked or half-cooked.
4. Serve with jasmine rice.

Simple Vegetarian Doughnut Recipe

Made these beauties for breakfast. I like it because it's easy to make  and most importantly it's vegetarian. This recipe is so versatile that you can use the same recipe for soft or hard dougnut. Just add more flour.



Ingredients:
Item A
Luke warm water - 1 cup
Yeast - 8 grms
Sugar - 1 1/2 sugar tbsp
Salt - 1 tsp
Multipurpose flour - 4 tbsp

Item B
Multipurpose flour - 1 cup

Item C
Vegetable oil for frying

Instructions:
1. Mix all ingredients in a large bowl and leave for half an hour for yeast to double up.
2. Add flour, dough for 8 minutes. Dough will be a little sticky buy its OK.  At this time  start shape your doughnuts. You may need additional flour in this process. Leave dougnuts for another half an hour before frying.
3. Fry in a medium or low heat or your doughnuts will be browning.

Vegetarian Green Curry

Taste has not much different than the non-vegetarian one. If you have tried my Thai chicken green curry, taste is much the same. Do not skip any of the ingredients. This is super awesome recipe, even better from the restaurant bought, it's creamy, aromatic and authentic.

Recipe type : Main dish, dinner or lunch
Cuisine : Thai
Yield / Serves : 4
Prep time : 1 hour

Ingredients:

Item A
2 cups firm tofu, cut into 1 1/2 inch pieces

Item B
Egg plant and cauliflower, 1 1/2 cup each, sliced into round bite-sized pieces

Item C
Cooking oil, 1 tbsp
Curry paste, 5-6 tbsp (click for ingredients)
Vegetable broth, 3/4 cup
Palm sugar/brown sugar, 2 tbsp
Mushroom sauce, 1 1/2 tbsp
Light soy sauce, 1 tsp
Kaffir lime leaves, 4 nos medium
Thai/sweet basil, 1 cup
Coconut milk, 1 cup

Item D
Red chili for garnish
Lime juice, 2 tbsp


Instructions:

1. In a pan fry tofu until a little crunchy on the outside, set aside. 

2. Put the egg plant and cauliflower in a pan of a boiling water and cook for 5 minutes. Set aside.

3. In a medium heat add cooking oil in a wok, add paste and stir constantly until the ingredients release all the flavours.

4. Add in vegetable broth, bring it to simmer or until reduced into half.

5. Add vegetables until paste cover the the vegetables, do not let paste go very dark. Stir for 1 minute and cover the lid. Leave for 2 minutes.

6. Add in kaffir lime leaves, mushroom sauce, light soy sauce, sugar, and Thai basil. Cover lid let it simmer again or until you can smell the aroma.

7. Open lid and pour coconut milk and add the vegetables, bring to simmer. Leave for 5 minutes. Add tofu, stir well and turn off the stove.

8. Garnish red chili and squeeze lime juice on top of the curry. Curry is best to serve after 15 minutes. Serve with white jasmine rice.

Vegetarian Green Curry Paste

Recipe type : Curry paste
Cuisine : Thai
Yield / Serves : Make about 5-6 tbsp
Prep time : 20 mins

Item A 
Coriander seeds,1 tsp
Cumin seeds, 3/4 tsp
Pepper corns, 1/2 tsp

Item B
Fresh lemongrass, 4 tbsp finely sliced
Fresh galangal, 1 1/3 tbsp finely chopped
Fresh kaffir lime zest, 2 tsp finely chopped
Shallots, 3 tbsp , finely chopped
Garlic, 2 tbsp , finely chopped
Green chilies, 4 nos julienned
Thai basil leaves, 12 nos finely julienned
Cilantro roots, 2 tsp finely chopped/2 Tbsp stems finely chopped
Salt, 1 1/2 tsp

Instructions:
1. Item A - Toast to a dry sauté pan and stir constantly over medium-high heat until the seeds are aromatic. Set aside and cool. Grind in a blender into a find powder.
2. Item B - In a  separate blender add dry ingredients first, ingredients with least amount of water content and/or hard ingredients. Leave the shallots for last as it contain water, grind into a paste. Salt will act as a preservative, this will some how allow to keep the paste longer. 

My Special Vegetarian Fried Rice

This the one I cook at home most of the time. It's kind of Sunday meal for everyone. It is very healthy if you watch amount of cooking oil in your plate. My friend said this is the best vegetarian fried rice she have had and also mentioned that the most beautiful colouful fried rice ever. Damn!

Recipe type : Main dish, dinner or lunch
Cuisine : Chinese
Yield / Serves : 3
Prep time : 40 mins

Ingredients :
Item A 
Garlic - 3 nos, chopped
Chopped green chili, whole snow peas, baby corn, chopped cabbage green and purple, and chopped carrot

Item B
Cooked rice, left over rice - 4 cups

Item C 
Eggs - 1 no

Item D - Sauce
Soy sauce/kecap manis - 1 tsp
Light soy sauce - 1 tsp
Mushroom sauce - 1 tsp

Item E - Seasoning
Ground black pepper - 1 tsp
Sugar (to substitute MSG) - 1 tsp
Salt - 1 tsp

Item F
Cooking oil, peanut or sesame - 2 1/2 tbsp


Method:

1. Heat a wok and add 1 tbsp cooking oil until the oil become fragrant.

2. Add Item A, saute for 5 minutes in a low flame. Set aside.

3. On the same wok add 1/2 tbsp cooking oil and add egg, swirl egg until egg sets against wok, when egg puffs, leave it half-cooked and remove from wok.  

3. On the same wok, add 1 tbsp cooking oil and add rice, saute for 5 minutes. Add Item D and stir constantly. Add Item E, stir-fry quickly, so that the rice get coated with the oil and sauce.

4. Add vegetable mix and egg. Keep on stirring until the rice,and vegetables are separated. Turn of the stove.

5. Serve fried rice with some side salad or chopped scallions

Poori/Puri

Poori or puri is deep fried Indian bread made of wheat flour. Poori is a very delicate unleavened bread that is chewy inside and a little crispy outside, often serve with vegetable curry such as potato curry. Poori is commonly consumed during breakfast or as a snack time or a light meal. Poori is prepared in India, Pakistan, Bangladesh and Turkey. Poori is frequently prepared in Northern India than Southern India as wheat is the staple in North India region.

Making pluffy poori is indeed a challenge but if you know the trick you could be an expert. Read instruction carefully and not forget the note below.

Ingredients:
Item A
Wheat floor or atta flour - 1 cup
Semolina - 1/2 stp
Coarse sugar - A pinch
Salt - A pinch
Water - 1/3 cup

Item B
Oil or melted ghee - 1 tsp

Item  C
Cooking oil

Direction:
1. Combine Item A .Make the dough and knead to make a tight dough. Add item B. Rest dough, cover with a cloth for 15 minutes. Knead the dough again and divide the dough in equal round ball. Roll the ball with the roll pin to make a small puri.
2. Heat oil in the deep fry. Put a small piece of dough to check the correct heat.
3. Slide in poori for few second and press with a spoon to puff the poori, it will rise immediately. Flip it carefully and allow it to cook for few seconds till the bubbles cease. Remove once it turns golden in color, at the same time it should not be browned.
4. Drain in a tissue paper. Keep the flame high and repeat the same for remaining pooris.

Notes: 

Thickness should be slighly thicker than chappati, no holes and should be even.

Poori does not puff if the oil is not enough.

Poori consistency should be not to hard. It is not as hard as chappati, it should be slighly soft. If you make soft poori dough your dough will be soft and if it's too hard you poori will be too hard.

Lemon Rice

This is also another type of Asian fried-rice, except that it doesn have garlic or onions. This not a pulao (another type Indian  fried-rice). Lemon rice is a common rice preparation in the South Indian of Andhra Pradesh. It is a vibrant coloured rice, lemony and crunchy. Owh let's not forget the healty spice in it. This is an easy recipe that can be prepared in minutes and taste delicious. You can eat it on it's own or eat it with raita (yougurt), chutney or appalam.

I first love this dish 4 years ago. I still remember the taste, it was so tasty, it was so refreshing and had tangy flavour to the rice.Funny things about this dishes it calls Lemon Rice but I like to use lime instead as lime will give more acid to the rice.

Item A

Sesame oil/vegetable oil

Item B

Boiled rice or left over rice - 1 Cup

Item C

Mustard seeds -  1/4 tsp

Chana dal - 1/2 tsp

Dried red chili - 3 nos

Cashew nuts - 1 tbsp

Peanut - 1/2 cup

Curry leaves - 1 spring

Hing - 1/2 tsp

Green Chili - 6 number

Lemon or lime juice - 1/4 cup

Item D - Seasoning

Turmeric powder - 1/4 tsp.

Salt to taste

Sugar -  1/2 tsp

Direction:

1. Heat the oil in a pan add  mustard seeds first wait until it is splutter then add the rest of Item C. Saute until fragrant.

2. Add rice, stir-fry until oil coated the rice.

2. Add Item D until all ingredients are blend and marry. Turn of the stove. Garnish with appalam.

Chinese Egg Fried Rice

Asian Fried Rice 101

Fried rice is a Chinese dish, it call chow men in Chinese, it is a comfort food and often served as a complete dish. Rice is steamed and stir-fried in a hot wok and usually mixed with colourful vegetable and sauces. We all love fried rice because it is easy to make, take not more than 20 minutes to prepare, and the best part of all it is serve while it's still hot, it's very satisfying.

How to make your own fried-rice? Things you should know:

1. Rice - Use left over rice. Jasmine rice is the best to stir-fry. Rice is cook or steam by making sure rice is not to soft and it must separated. Measurement to cook rice is 1:1 water and rice.

2. Sauce - The main ingredients are soy sauce and light soy sauce. You can add fish sauce and oyster sauce. Make sure you do not add more fish sauce as you fried-rice could be taste pungent and smelly... opps.

3. Vegetables and spices - Often chopped carrot and green bean. You can add any types of vegetable you like. Cabbage and purple cabbage or corn will go along with the rice. Stir-fried mushroom is the best.

4. Seasoning - Restaurant bought fried-rice have MSG in it. You can make your own seasoning. Ground black pepper, salt, sugar, garlic powder.

5. Egg - Only use fresh egg. Stir-fry and take it off the wok before it start forming or half-cooked. Or leave it on the work and add other ingredients. It is you preference.

6. Garnishing - Scallion is the best. You can add lemon, cucumber or chili slices on top.

Types of fried-rice

In Asia practically fried-rice made of same ingredients and use the method. The only different is the availability the spices, vegetable and sauce in some country in Asia. For an example in: 

• India they have a version of fried rice, the famous one is call is polau, it is vegetarian and very rich in spices. India is spices heaven.
• In Malaysia and Indonesia they call it nasi goreng, use the same ingredients but we add more variety of vegetable in it. Vegetable quite cheap here and available in all supermarket.
• Thai's call it Kao(rice) Pad (fry) and exact copy of chinese fried-rice.
• While in Philipines calls as Sinangang it the exact version of chinese fried rice, and some like to add pork or chicken in it. 
• While in Japan the call it Yakimeshi it made of egg, meat and vegetables. Using the same ingredients as it in the Philipines.

Recipe type : Main dish, dinner or lunch
Cuisine : Chinese
Yield / Serves : 2
Prep time : 40 mins

Ingredients :
Item A 
Garlic - 3 nos, chopped
Mix vegetable, green beans and carrot (I add corn too, optional),  all will make 1 cup

Item B
Cooked rice, left over rice - 4 cups

Item C 
Eggs - 1 no

Item D - Sauce
Fish sauce - 1/2 tsp
Soy sauce/kecap manis - 1 tsp
Light soy sauce - 1tsp
Oyster sauce - 3/4 tsp

Item E - Seasoning
Ground black pepper - 1 tsp
Sugar (to substitute MSG) - 1 tsp
Salt - 1 tsp

Item F
Cooking oil, peanut or sesame - 2 tbsp


Method:
1. Heat a wok and add 1 tbsp cooking oil until the oil become fragrant.
2. Add Item A, saute for 5 minutes in a low flame. Set aside.
3. On the same wok add 1 tsp cooking oil and add egg, swirl egg until egg sets against wok, when egg puffs, leave it half-cooked and remove from wok.  
3. On the same wok, add 1 tbsp cooking oil and add rice, saute for 5 minutes. Add Item D and stir constantly. Add Item E, stir-fry quickly, so that the rice get coated with the oil and sauce.
4. Add vegetable mix and egg. Keep on stirring until the rice,and vegetables are separated. Turn of the stove.
5. Serve fried rice with some side salad or chopped scallions

Notes: Be careful with light soy sauce and fish sauce as they are salty that you want to taste your fried-rice first before adding salt. 

Indian Chai Masala mix - Spiced milk tea

I first in love with masala tea when I went to visit a family member about a month ago. He served me this, I didn't realised how tasty and creamy it was. And don't forget the health benefit you will gain consuming it. It tastes a lot better with dried ginger. Jaggery also makes a lot of different in the mix. Some people use white sugar, but I prefer jaggery for it's light extra caramel flavour. It makes your tea a lot more creamier.

Benefit of Masala Tea
I made this for a friend of mine who always get cold and rainy nose. It works for him. According to The Health Site masala tea do help beat fatigue, fights cold and flue, boosts metabolism. improves digestion, prevent diabetes, relieves PMS and anti inflammatory.










Recipe type : Drinks
Cuisine : Indian
Yield / Serves : 10
Prep time : 10 mins

Ingredients :
Item A
Dried crush ginger - 10 tsp

Item B - Roast 
Cardamon - 10 tsp or 25 gms
Paper corn - 5 tsp
Cumin seed - 2.5 tsp
Cinnamon - 30 gms
Cloves - 5 tsp
Nutmeg - 5 tsp

Item C - Crush separately
Jaggery - 20 tbsp

Item D
Milk powder - 25 tbsp
Powdered creamer - 10 tbsp
Tea powder - 10 tsp


Method :
1. Roast item B in a small saucepan. Set to cool.
2. Crush Item A, B and D in a coffee grinder or blender into a find powder.
3. Crush jaggery separately.
4. Mix all ingredients.
5. Store in a air tight jar.

Indian Light Chai Masala mix - Spiced milk tea

This is a light version of masala tea with only two spices in the mix. My guess love it and  I prefer to have it everyday, it's light and cremier. The whole family love it, it's tasty and I quite addictive too.

Recipe type : Drinks
Cuisine : Indian
Yield / Serves : 10
Prep time : 7 mins

Ingredients :
Dried crush ginger - 10 tsp
Roast cardamon - 10 tsp or 25 gms
Milk powder - 25 tbsp
Jaggery - 20 tbsp
Tea powder - 10 tsp

Method :
1. Roast cardamon in a small saucepan, do not burnt it, turn off the stove as soon you smell the cardomon. Set to cool.
2. Crush cardamon and dried ginger in a coffee grinder or blender into a find powder.
3. Crush jaggery separately.
4. Mix all ingredients.
5. Store in a air tight jar.

Tomato Mayonnaise Bread recipe

If you follow my posts, you know that I am not a bread person. I wonder everyone else seems to love it :-I. I've been made to understand that bread is good for me than rice in term of sugar contain (FYI I take more rice than bread and I'm not proud of calories I've eaten) Yes noted but I can't still force myself to like it. But I like to eat bread with meats and vegetables on it :-D (made my day LOL). So I got this recipe while browsing on the net. My instinct told me to bake bread! Weird right? So I baked this and add in few ingredients and gosh it taste so good, it came out perfectly. I know it takes time to make the dough but its worth the compliment I got from my best friend!! This is my first bread recipe. Enjoy!

Ingredients :
Item A
230 gm high protein/bread flour
120 gm all-purpose flour
2 tbsp milk powder
60 gm sugar
1/2 tsp salt
60 gm butter

Item B 
11 gm yeast + 3 tbsp luke warm water - mix together and stir hard until you can see bubble comes out on the surface. If bubble didn't comes out, make another mix. Remember it is important to wake up "sleeping" yeast. No bubble means you won't get fluffy dough!
80 gm tomato puree
90 gm fresh tomato, take out excess water and blend

Item C
65 gm onion, diced
3 tsp parsley

Item D
Evaporated milk
Mayonnaise
Slice tomato
Slice onion
Spring onions, chopped


Baking Temperature : 180 C
Baking Time : 25-30 minutes


Method :
1.On the high speed of an electric mixer, sift together Item A.  Then add Item B.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
3. Add Item C and blend until all ingredients are incorporated.
3. In a big bowl, cover dough and let rise with kitchen towel for 20 minutes.
4. Take dough out and knead with your hand until smooth and elastic and leave for another 15 minutes.
5. Take dough out again and knead with your hand to reduce gas contain in bread and leave for another 10 minutes.
6. Shape dough into your desire form and thickness. Dough need to rise before it's ready to bake. Let it rise again for 40 minutes.
7. Brush the puffy dough generously with evaporated milk, then sprinkle chopped spring onions, put slice tomato and onion on top of it. And lastly garnish buns with mayonnaise.
8. Bake for 25-30 minutes or until golden brown.

Vegetarian orange cookies

This is another simple recipe for cookies. Its crispy crunch melts in your mouth. Don't bother looking at my nasty flower-shaped cookies, choose whatever shape you like... hehehe.

Ingredients :
200 gm butter
75 gm icing sugar
t tbsp grated orange zest
1/2 tbsp vanilla essence
1/4 salt
120 gm self-raising flour, sifted
120 gm corn flour, sifted
Red cherries for decoration


Baking Temperature : 160 C
Baking Time : 15-20 minutes


Method :
1. Preheat oven for 160 C for 15 minutes.
2. Beat butter until creamy and add icing sugar, orange zest, vanilla and salt in a mixer.
3. Add in sifted self-raising flour and corn flour and mix into a dough.
4. Pipe mixture onto baking tray. Bake until lightly brown.

Vegetarian chocolate cake with chocolate ganache recipe

If  I could I want my cakes and cupcakes all vegetarian. This is one of my vegetarian cupcake/cake recipe. I will post more in the future. Don't be surprised that these little cakes are super moist and you don't even have to use the mixer, if you prefer to whisk. The chocolate ganache is gloriously smooth and shiny-like! You could never make a mess out of good looking cupcakes like the ones above... heheh!

Ingredients :

1 cup all purpose flour or self-raising flour

1 tsp baking powder

1/2 soda bicarbonate

1/2 cup cocoa powder

2 1/2 tbsp milk powder

1 1/2 water

1 cup brown sugar

1 tsp vanilla

1 tbsp coffee

1/2 cup corn flour

A pinch of salt

1 tsp lemon juice

1/2 cup almond

Baking Temperature : 160 C

Baking Time : 40-45 minutes

Method :

1. Heat up oven to160C.

2. In a large bowl, sift flour, baking powder, soda bicarbonate, cocoa powder.

3. Add the milk powder, salt and brown sugar. Set aside.

4. On the medium speed of an electric mixer add the water, corn oil, coffee until well blended.

5. Add the dry ingredients on top of batter and lastly add the lemon juice and almond and mix well.

6. Spoon the batter into cupcakes liner, filling them about half full. 

7. Bake for 40 minutes.

Chocolate ganache :

1 cup condenced milk

1 vanilla extract

1/2 cup corn oil

1/3 cup cocoa powder

A pinch of salt

Method :

1. Mix condenced milk, vanilla extract, corn oil and cocoa powder in a bowl. Beat until well combined.

2. Pour batter on a pan.

3. On gas stove, place pan on top of it and keep on low heat, keep stirring batter until well combined.

3. Add in vanilla extract and salt. Stir until thicken, then off the gas stove.

Vegetarian bukhari rice

You must have heard about Chicken or Mutton Bukhari. This recipe is without any meat what so ever. I designed the recipe for vegetarians. Second time cooking the recipe and we never get enough of it. It goes well with Chicken Rendang. You can serve this during special celebrations or any festive seasons.

Vegetarian bukhari rice
Item A: Fried
1 sinnamon stick
2 star anise
6 cloves
1 tbsp cumins
4 cardamom

Item B: Blend
2 big onions
3 peeps of garlic
2 cm ginger

Item C:
2.5 cups of rice/basmati

Item D
Evaporated milk - 1/2 cup
Fresh milk- 1/2 cup
Water- Half cup (as u wish)

Item 4: (Amount according to ur wish)
Raisins
Fried onions

Method :
1. Heat up ghee on frying pan and add in Item A then item B until until golden brown.
2. Add in item C and fry for 3 minutes.
3. Move mixture onto rice cooker and stir until ingredients well combined.
4. Add in item D. Stir well and leave to cook.
5. For garnishing add in raisins and fried onions.

Vegetarian curry recipe

Mixed vegetable curry is an easy Indian food recipe. It is infused with citrus accents from the tamarind juice. I love the unique taste and the smell of it. I've tried to prepare vegetarian curry recipe with idly and thosai and it was damn niceeee!

Ingredients :

3 tbsp cooking oil

6 small onions

3 garlics

1 tomato

1 potato

1 round eggplant

1 carrot

1 tsp fenugreek

3 tbsp fish curry powder

1 tbsp chilli powder

1/2 cup of tamarind juice

Curry leaves

Method :

1. Heat oil on a frying pan and fry the onions and garlics, and add the fenugreek.

2. When it turns brownish put tomato, potato, round eggplant and carrot together, stir fry in a slow heat for about 15 minutes.

3. Pour fish curry powder and chilli powder (in 3 cups of water).  You can put more water if you don't like it hot/ and leave to boil until you can see the oil floats to the top. Add in curry leaves.

4. Vege curry ready to serve.

Hazel Eyes (Hazelnut Cookies Recipe)

Well guys the reason  I call these cookies Hazel Eyes is because it has hazelnut in it :). I made this many times already by request. It so simple, if you look at the ingredients you can find them easily in your kitchen and it tastes yummy too.

Ingredients :
120 gm butter
50 gm castor sugar or brown sugar
45 gm ground hazelnut
125 gm all-purpose flour
1/2 tsp vanilla extract

Baking Temperature : 160 C
Baking Time : 20-25 minutes

Method :
1.  Mix well butter and castor sugar till light and pluffy.  Add in vanilla extract.
2.  Mix in ground hazelnut and plain flour.
3.  Make an shape you prefer.  Arrange onto baking tray.
4.  Bake at 160 C for 20 minutes or until slightly brown.