Ginger Rice

Ingredients

2 cups of rice
1 tbsp light soya sauce
1 chunks of ginger
1 tbsp margarine
1/2 tsp of salt
1 tbsp sesame oil

Method

Wash and rinse rice as per normal. Put all the ingredients in the pot and put to cooked. Serve hot with your choice of dishes.

Vermicelli in Herbal Soup

Ingredients
(serve 4-6)

1 packet of Vermicelli, soaked
2 sachets of vegetarian bak kut teh
2 cake of beancurds
1 canned button mushrooms
a handful of beansprouts
a few stalks of caixin
water
dark soya sauce
a dash of pepper

Method

1. Immersed 2 sachets of vegetarian bak kut teh in water (for soup) for about 1hr and put to boil.

2. Cook vermicelli in a separate pot, drain and set aside.

3. Cut the beancurds into cubes and put into the soup and cook together. Add in dark soya sauce.

4. In 3 containers put the mushrooms, beansprouts and caixin respectively. Pour boiling hot water into the containers, cover and keep simmered. Drain about 30 minutes later.

5. For serving, put vermicelli in a bowl. Top with caixin, beansprouts and mushrooms. Scoop the herbal soup onto the vermicelli bowl and garnish with pepper.

Radish Patties

Ingredients:

2 potatoes
1 radish
50 g cornflour
50 g vegetarian margarine
1/4 tsp salt
a dash of pepper
1 tbsp oil

Method

1. Grate the potatoes and radish.

2. Combine the grated potatoes, radish in a bowl and mix well.

3. Drain away excess water from the grated potatoes and radish.

4. Stir in the cornflour and margarine. Then season with salt and pepper.

5. Heat oil in a pan. Divide the mixture into small patties and fry over medium heat till golden brown. Serve hot.

The radish adds an extra crunch to the tasty patties.