Tag Archives: Vegetarian

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 read more

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 papa 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 we all liked bird nest! 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. read more

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. read more

Ondeh-ondeh Recipe (Sweet Potato Glutinous Rice Flour Balls with Malacca Palm Sugar Filling)

“Healthy coconut coating sweet potato poppers with its oozing sweet sensation in your palate, it’s my homemade Peranakan kueh!”

This popular Peranakan sweet treat, its traditional kueh (in Malay), looks deceptively complex to make, but in fact, it is easier than you’ve thought. All you need is just some quick practicing to get a hang of it.

Just remember, the dough has to be moist and pliably kneaded to avoid tearing. Look at my recipe, you will be amazed by how easy you could make it to impress your guests during your party or as a treat to yourselves. read more

Pumpkin Stir Fry

“Plain stir fried sliced pumpkin with minced garlic, simply delish and nutritional!”

I loved pumpkin, this is a fact. Regardless it is cooked in soup, make into dessert, bake it, steam it, etc, I just love pumpkin!

If you, too, are liking pumpkin as much as I do, try this super easy and savory pumpkin dish. Simple ingredients, easy cooking method, you will get to savor it in just a flash!

300 gram of pumpkin, peeled, removed seeds and sliced thinly
1 teaspoon of dried shrimps, rinsed and soaked for 5 minutes
2 cloves of garlic, minced
1 – 2 teaspoons of sugar
1 teaspoon of chicken granule
Pinch of salt
2 – 3 tablespoons of water
read more

Delicious Homemade Chocolate Rice & Raisin Almond Cookies

“Super crispy and delicious cookies! Some homemade goodies which allow you to enjoy at ease.”

As usual, some baking staples were left untouched on the kitchen shelves for quite a while. I was afraid they would end up in the trash bin as expiry dates were close. I just pulled these items out and made my cookies with instant ideas (chuckles).

These cookies turned out excellent and the first batch of my bake was simply wiped out the moment they were ready to be eaten. Even for me, a conscious diet watcher, I ate quite a bit of them, too. Why so? I was not afraid because… I baked them with shortening instead of butter! All-vegetable shortening contains 50% less saturated fat than butter. Further more, I had added less sugar than what commonly uses in many recipes. It’s sweet enough to my liking. read more