Tag Archives: Vegetarian

Vegetarian Dish – Stir Fried 2 Mushrooms

“Sometimes, just cook and eat a simple, quick and easy vegetable dish is great.”

Did I tell you that I was on strict vegetarian diet for a period? It was on religious purpose. Hence, I eat pure vegetarian meals, without garlic, onion and spring onion, this time.

This was a dish I liked during these days. Easy and pure. Yes, unlike my previous Assorted Asian mushroom recipe, I did not cook this with garlic and ginger. Also, used only 2 kinds of mushrooms, this time.

The sauce in this dish goes perfectly well with steamed white rice.

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Vegetarian Burger Patty with Pineapple Teriyaki Sauce

“It’s easier to make this vegetarian burger meal than you think it would be. It’s yummy and healthy.”

Seriously. This is the best way to ‘trick’ one that does not eat beans, carrot, celery, and mushrooms. For one who does not like oats, or has to take oats for his/ her purpose, yet would wish to explore a new way to take the oats other than making the viral-recipe, Overnight Oats, this is a great food for ya.

For the non-initiated, I was referring to our vegetarian Western burger meal with my veggie patty and pineapple teriyaki sauce posted up on my FB wall last evening. Yes, you are right. The veggie patty made consists of all the above mentioned, and more..

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Roasted Mushroom Soba

“Oh I miss eating this Japanese Soba which comes with a superior European twist!”

Like many chef experts, including Chef Jason, said, “Good food doesn’t have to be expensive food. Healthy & delicious food is good food.”

This Japanese noodle dish, is suitable for pure vegetarian as garlic wasn’t added to it.

This Japanese noodle dish, is simple and easy to assemble.

However, advance preparation of Dahsi cooking stock for the dish is needed. Long and tedious to do so, for commercial use (if you are cooking in large quantity for restaurant use), but to prepare just for the home cooking, you only need an hour or so to cook up the stock!

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Stir Fried Kangkong with Fermented Bean Curd Cubes (腐乳炒通菜)


“Kangkong, in a ‘Hong Kong’ way”

While Sambal Belacan Kangkong is a popular vegetable dish in Singapore and Malaysia, this Kangkong with fermented bean curd is pretty common in Hong Kong.

As you know, I am a die hard fan of Hong Kong (and its food!), I will not miss eating and cooking some of these signature Hong Kong household dishes by my own.

If you like Kangkong, but already bored with Sambal Belacan or plain garlic stir fry, try this now. Simple, fuss-free.

Ingredients
300g of Kangkong vegetables (a.k.a water spinach or water convolvulus), trimmed roots, washed and cut
3 cubes of fermented bean curd
3 cloves of garlic, minced

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Chrysanthemum & Wolfberry Konnyaku Jelly with Bird Nest

=&0=& Singapore weather isn’t as hot as before and it rains pretty much lately, but I was still inspired to make these chrysanthemum & wolfberry (枸杞) konnyaku jellies as I could imagine some kind of soothing, healing, and peaceful feeling after eating it as my after-meal dessert. Arrh~~ Alright… it was also partly because hubby had just done his cataract and eye Lasik surgery. So, I thought it would be nice to make some of these chrysanthemum and wolfberries goodies for him. Adding of bird nest was mainly for my benefit, and it sounded perfect for everyone, since both my girl and hubby liked bird nest, too (smile)! Despite the extra effort to boil and filter the chrysanthemum petals and worlfberries, this konnyaku dessert is very simple to make as the konnyaku jelly premix is easily obtainable from major supermarket at a very economical price. I got the Redman brand konnyaku power premix (already blend in malic acid and sugar) from NTUC Fairprice at about S$2.50 for 250gram packet.
Gongju

As for the chrysanthemum , I used the better graded chrysanthemum flower, Gongju (贡菊), which has smaller and more compact petals. These dried flowers are usually packed and sold at any Chinese medical halls or Asian supermarkets for S$5 – $7 a packet. Another type of white chrysanthemum (杭白菊) which has bigger petals is good, too. Its main benefit is to aid for better eye sight, while the one I used is mainly to clear the ‘heatiness’ in the body, and it is less sweet but stronger in taste. The usual yellow chrysanthemum (野黄菊) which yields slight bitterness aftertaste, is also fine to use. Generally, all types are good and beneficial to be consumed, but my personal preference is the small ‘Gongju’, which deemed the best suitable for making jellies.

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Stir-fried Cabbage with bottled Teatree Mushrooms

“Low fat healthy cabbage dish, cooked with bottled mushrooms.”

For busy working adults and parents, they have most of their precious time occupied with work and children, so much so that they left very little or no time for themselves. However, they are still willing to sacrifice it so that they could prepare delicious homecooked meals for their loved ones. They do not mind at all, as long as their loved ones are happily eating the nice warm food after a long day out…. but having said that, it would be grateful, if there are more healthy yet instantly ready food products available in the market cater to these groups of people to make their cooking less hassle, I guess more individuals will not hesitate to cook at home, just like me. I changed my job from nearby my house to the CBD area, I have to spend 2 hours more in commuting to and back from work every day. Cooking dinner on daily basis has become a chore, in that sense. However, I never thought of giving up, but strive to find more ways to make my cooking easier and convenient. And, I have added these bottled mushrooms to my ‘convenient food list’ recently. Through an email introduction as well as the sample tasting of these mushroom offered by the marketing team of Yifon, I was able to experience the greatness in these healthy and convenient bottled mushrooms. They did not set any conditions on promoting these products, but on my own accord, I thought why not just share my tasting experience with my readers here since it is genuinely a product that worth trying, in my opinion. Anyway, I used it in my recipe.

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