Vegetarian Food

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Contents

1. Baked Eggplant with Miso or Bean Sauce.
2. Oyster Mushroom with Pickled Mustard Green ( Hum Choy )
3. Vegetarian Assam Prawns
4. Vegetarian Fish
5. Vegetarian Goose
6. Vegetarian Sausage
7. Vegetarian Sweet and Sour Pork
8. Vegetarian Sweet Potatoes Spring Roll
9. Vegetarian Yam Ring

Baked Eggplant with Miso or Bean Sauce.

Created 2020-05-05 · Updated 2022-02-03

Ingredients

• 2 Large Eggplants,
• 3 Tablespoon Sake
• 3 Tablespoon Mirin
• 1 1/2 Tablespoon Sugar
• 2 Tablespoon Soya Sauce
• 1 1/2 Tablespoon Miso or Bean Sauce
• 1 Tablespoon Sesame Oil

Method

1. Cut Eggplant into bite size pieces and place in a large bowl.
2. Soak in water for 30 minutes.
3. Squeeze each piece dry by hand and keep in a dry bowl.
4. Add in 2 Tablespoon olive oil and mix the eggplant well.
5. Put the eggplants in a single layer on a baking sheet on a tray.
6. Bake in a preheated oven at a temperature 180C for 25 minutes, Turn the pieces over and bake another 25 minutes. Cool.
7. Mix the sake, Mirin, soya sauce, sugar and bean sauce [ Miso } together pour into a saucepan with 1/2 cup of water. Bring to a boil and add in the eggplant and let it cook till almost dry. Add sesame oil.
8. Dish up and serve

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Oyster Mushroom with Pickled Mustard Green ( Hum Choy )

Created 2013-06-03 · Updated 2020-05-06

Ingredients

• 600 gm  fresh oyster mushroom
• 2 pickled sour plums [seeded ]
• 2 tomatoes, sliced
• 30 gm pickled mustard greens [hum choy] cut into strips.1 red chilly, sliced
• 2 cm fresh ginger, shredded
• 1 tablespoon sesame oil
• 1 tablespoon olive oil.
• 2 cloves garlic, minced

Seasoning

• Salt and pepper to taste
• 1 teaspoon sugar
• 1 tablespoon soya sauce.

Method

1. Wash oyster mushroom and cut them into big slices.
2. Pour the olive oil and sesame oil into a saucepan and saute the garlic and ginger.
3. Add in the rest of the ingredients and stir till well mix.
4. Pour in 1/4 cup water, Cover the pan and let it simmer for about 3 minutes.
5. Thicken the sauce with 1 teaspoon corn flour mixed with a little water.
6. Dish up and serve. You can garnish with chopped fresh coriander.

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Vegetarian Assam Prawns

Created 2013-06-03 · Updated 2016-12-07

Ingredients

• 1 packet frozen vegetarian prawns from
• the freezer section of Asian Supermarket.
• 1 tablespoon ready made red curry paste
• 2 tablespoon tamarind concentrate
• or 2 tablespoon apple cider vinegar.
• 1 tin 165ml coconut cream
• salt.
• 1 tablespoon sugar

Method

1. Put the curry paste, tamarind, coconut cream. salt and sugar into a saucepan and bring to a boil.
2. Add in the vegetarian prawns and let it simmer for about 5 minutes.
3. thicken with a teaspoon cornflour, mix with 2 tablespoon water.
4. Dish up and serve.

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Vegetarian Fish

Created 2013-06-03 · Updated 2016-12-07

Ingredients

• 1 packet firm taufoo
• 1/2 packet dried beancurd thin sheets
• 1 Packet Nori sheet

Method

1. Soak the thin beancurd sheets in water to soften.
2. Put the soften beancurd sheets into a food processor together with the taufoo and blend until fine Add in 1/2 teaspoon salt, pepper, 2 cloves of minced garlic and 1/2 teaspoon ginger powder and a little ginger wine.
3. Add 2 tablespoon plain flour and 2 tablespoon corn flour and mix well.
4. Add a beaten egg to bind.
5. Line a fish mould with nori sheet with some overhanging and put some taufoo mixture into the mould and fold back the nori sheet.
6. Steam for 20 minutes. Then turn out. It will be in the shape of a fish.
7. Or just put some mixture on to a nori sheet and roll it up into a log.
8. Steam for 20 minutes.
9. Cool and slice the logs into rounds and pan fry or if it is in the shape of a fish.
10. Then fry the whole piece.
11. You can serve with some chilli sauce or cook a sauce and pour over it.

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Vegetarian Goose

Created 2013-06-03 · Updated 2021-05-29

Ingredients

• 8 pieces Dried beancurd sheets [ 1 packet
• 8 toothpicks

Seasoning

• 1 sachet tomato paste [50 gm]
• 1 piece red fermented beancurd
• 2 tablespoon sugar
• 2 tablespoon soya sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon 5-spice powder
• 1Tablespoon Tahini
• pepper
• 1 tablespoon rice flour
• 1 cup [250 ml] water
• 2 Tablespoon Hoisen Sauce

Method

1. Mix all the seasoning together and stir to a smooth paste Soak all the beancurd sheets in the seasoning, making sure all the sheets are wet with seasoning.
2. Lay a piece of beancurd sheet on a large plate, top with another piece to make a rectangle.
3. Fold the sheets in half, then fold in both sides, then fold into a small rectangle Use 2 toothpicks to hold the sheets together.
4. Repeat with the rest of the sheets.
5. Steam the sheets for about 15 minutes.
6. Remove from steamer, and roll the sheets in corn flour Heat 1/4 cup oil and fry the sheets 1 piece at a time over medium heat till slightly brown.
7. Cool and cut into pieces.
8. Warm it up in the oven at 180 C for 15 minutes before serving.

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Vegetarian Sausage

Created 2013-06-03 · Updated 2016-12-07

Ingredients

• 4 Beancurd Sheets
• 6 0z [168gm ] beancurd sticks
• 4 oz [112gm] shredded  canned szechuan vegetable
• 2 pieces linen, wash, dry and brush with a little oil
• 2 strings

Seasoning

• 1/2  teaspoon salt
• 1 tablespoon ginger wine
• 1 cup water
• 2 tablespoon sugar
• 1 tablespoon light soya sauce
• 1 tablespoon dark caramel sauce
• 1/2 teaspoon chilli powder [optional ]

Method

1. Clean and trim beancurd sheets Wash and cut the beancurd sticks into 12 cm lengths Pour seasoning into a pot and bring to a boil.
2. Quickly dip in beancurd sheets to soften. Remove and put aside.
3. Add beancurd sticks into boiling stock to simmer over medium heat for 5 to 10 minutes until stock almost dry up. Dish out on to a plate.
4. Lay 1 piece of beancurd sheet onto a large plate.
5. Brush with a little remaining sauce.
6. Put second sheet onto the first one then place 1/2 of the cooked beancurd sticks and 1/2 of the vegetable along one side of the sheet..Roll it up tightly.
7. Arrange beancurd roll on one side of linen.
8. Wrap up and tie tightly with a piece of string.
9. Repeat with the rest of the ingredients.
10. Steam in a steamer for 30 minutes.
11. Leave to cool, Remove linen and slice into thin slices

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Vegetarian Sweet and Sour Pork

Created 2013-06-03 · Updated 2016-12-07

Ingredients

• 5 oz shelled walnuts
• 1 cup plain flour
• 1/2 cup cornflour
• 1 teaspoon baking powder
• 1 tablespoon oil
• 1/2 cup to 3/4 cup water

Method

1. Make a batter with ingredients 2 - 6 and set aside Dip the walnuts into the batter and deep fry till golden brown Drain and keep aside on a plate.
2. Cut one cucumber and cut into 2 lengthwise and scoop out the centre.
3. Cut into 2 cm lengths and then into thin strips Add in 1/2 teaspoon salt and let it marinade for 20 minutes.
4. Wash and drain.
5. Cut a large tomato into 8 slices and set aside.
6. Cook a sweet and sour sauce to pour over the fried walnuts Sweet and Sour Sauce:
7. 2 tablespoon tomato paste 2 teaspoon sugar 1/2 teaspoon salt.
8. 1/2 cup vinegar 1 tablespoon plum sauce 2 cloves garlic, minced Pour a tablespoon oil into a saucepan and saute the garlic till slightly brown .
9. Add in the rest of the ingredients and 1/2 cup water and let it simmer a low heat for 10 minutes.
10. Add in the cucumber and tomato and let it simmer for another 5 minutes Thicken the sauce with a teaspoon cornflour mix with a tablespoon water.
11. Pour the sauce over the fried walnuts and serve

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Vegetarian Sweet Potatoes Spring Roll

Created 2013-12-08 · Updated 2017-03-19

Ingredients

• One Sweet Potatoes [Purple flesh ]
• 100gm Rice Vermicelli [ Mee Hoon ]
• 1/2 packet Spring Roll Sheets

Method

1. Peel and cut the sweet potatoes into 1/2 cm rounds.
2. Steam for 25 minutes till soften Mash the sweet potatoes.
3. Run warm water over the vermicelli to soften.
4. Roll the sweet potatoes into 1cm cylinders x 5cm lengths Wrap some soften vermicelli around the sweet potatoes and deep fry.
5. Wrap some in spring roll sheets and deep fry.
6. Note:
7. You can buy ready made ones in Asian Growsery store.

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Vegetarian Yam Ring

Created 2013-06-03 · Updated 2016-12-07

Ingredients

• 400 gm frozen yam
• 3 tablespoon Wheat Starch
• 5 tablespoon water
• Oil for frying
• Seasoning [A] for Yam Ring
• 3/4 teaspoon 5 spiced powder
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• pepper
• 1 tablespoon oil
• Seasoning [B]
• 1/2 teaspoon sugar
• 1/4 teaspoon salt 1 teaspoon soya sauce

Vegetables

• 1 small carrot cut into cubes
• 2 pieces dried shitake mushroom [soaked and cut into cubes]
• Half a small can of waterchestnut cut into slices
• 1 can straw mushroom
• 1/4 head of either broccoli or cauliflower [ sliced ]
• 1 small bundle Mung Bean vermicelli cut into 5 cm lengths
• 2 cloves garlic, minced
• 2 cm fresh ginger, shredded

Method

1. Cut yam into thin slices, Steam yam till soft.
2. Mash while still hot.
3. Cook Wheat Starch in boiling water and add to yam. Knead Add seasoning [A] and knead again Shape into a ring and put it on a plate lined with cling wrap and refrigerate for 1/2 hour Fry in hot oil till golden brown Use very hot oil to fry mung bean vermicelli till puffy Put it on a plate and put the yam ring on top.
4. Heat 1 tablespoon oil in a saucepan, saute the garlic and ginger.
5. Stir in the rest of the vegetables and add seasoning [B].
6. Add in 1/4 cup of water, cover and let cook for 2 minutes.
7. Thicken with a teaspoon corn flour with 2 tablespoon water.
8. Dish vegetables into yam ring.

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