Steamed Sliced Fish

Ingredients:

300 g Veg. Sliced Fish
25 g Salted Vegetables
1 slice Ginger
1 Red Chili
1 tsp Soya Sauce
1 tsp Sesame Oil
3/4 cup Water
1 tbsp Fresh Coriander
2 Tomatoes

Method:

1. Divide and cut 1 piece of sliced fish into 3 pieces, arrange on serving plate.

2. Cut ingredients (1) into fine strips and spread on top of sliced fish.

3. Mix ingredients (2) well and pour over sliced fish.

4. Heat up steamer and place fish to steam over high heat for 15 mins.

5. Remove and put some fresh coriander on the top.


Note: Garnish with tomatoes.

Mi Jiang Kueh

Ingredients

225 g self raising flour
50 g sugar
pinch of salt
350 ml water

Fillings

• freshly ground roasted peanuts without skin. (juz roast the peanuts in a wok, stir constantly without oil)
• sesame (opt) - was and dry roast sesame in wok till fragrant, lightly crushed to release the fragrance.

Method

1. Add flour, sugar, salt, water and mix to form a smooth batter.

2. Leave for several hours. (suggestion: for breakfast next day, make the batter in the night)

3. Heat non stick flat pan, oil lightly, pour batter onto the pan . Cover and cook till done (a nice brown underneath) on slow/medium heat.

4. Remove from pan, throw some peanuts/sesame and sugar over. Fold into half, cut and serve immediately.

Note: The ingredients served about 4, depends on size and thickness.

Gravy Sauce

Ingredients

2 cakes Tao kwa-mash well
1/2 packet chai poh
a few vegetarian stewed mutton-chopped finely
ginger chopped
oil
dark soya sauce
water
seasonings

Method

1. Heat the pan with oil, stir fry ginger. Add in the chopped veg stewed mutton and stir fry for 2 minutes.

2. Add in chai poh and mashed beancurd. Mixed and blend well.

3. Pour in adequate amount of water (for gravy), dark soya sauce and seasonings.

4. Bring to boil. Off fire and serve hot.

5. For serving, put the gravy on your favourite noodles or vermicelli. Top with chopped fresh coriander.


Note: This is an original khek recipe. Chai po has been added for crunchiness. Ingredients has been modified.

Bánh Bò Mã Lai (Hong Kong Style Malaysian Steamed Sponge Cake)

This recipe is for the Hong Kong version (usually served during Dim Sum) of Ma Lai Koh which is apparently “lighter” in color compared to the Malaysian version. However, I’m wondering if this cake is even Malaysian…since this cake is sometimes also called steamed sponge cake (which is a Chinese cake). Can some please enlighten me…please?

Ingredients:
-300g basic pau starter (use all purpose flour instead of cake flour)
-240g sugar
-4 eggs (200g)
-60g cake flour
-1 tbs custard powder (optional)
-30g oil
-1 tsp double acting baking powder
-1/2 tsp vinegar
-dash of lye water (about ¼ tsp)

What to Do:
Mix together by hand, sugar and pau starter until sugar dissolves. Then add eggs one at a time, followed by the addition of oil, custard powder, flour, vinegar, lye and baking powder; mix until smooth. Grease an 8” cake pan with some oil. Steam the empty pan for 5 mins before pouring in batter. Steam cake on high heat, lifting the lid to release excess steam every 10 mins. until done (about 30-40 mins).

Chè Củ Năng (Water Chestnut Tong Sui)

Ingredients:
-1/2lb water chestnuts
-water (approx. 2 1/2 cups)
-3 tbs tapioca starch
-rock sugar (to taste)
-sesame seeds

What to Do:
Peel water chestnuts and blend with water in a blender. Boil mixture and add rock sugar to taste. Mix starch with water to make a slurry, add slurry slowly into chestnuts until slightly thick. Serve hot garnished with a few toasted sesame seeds.

Bánh Cốm (Rice Flake Cakes)

Traditionally, this cake is also offered to the bride’s family from the grooms side at weddings. They’re made of cốm dep which is cooked glutinous rice that has been pounded into flat flakes.

For the Skin:
-250g cớm dẹp trắng (white rice flakes)
-100g sugar
-pandan leaves
-190g water
-1 tsp oil
-1 tsp pomelo flower or mali flavoring

*Blend together pandan leaves with water in a blender; filter out pandan leaves to get 200g pandan water (add more water if necessary). Quickly wash rice flakes in cold water until water runs clear. Add pandan juice and mix well, let rest until rice is hydrated (soft and chewy add more water if necessary). Add oil and sugar into rice flakes and mix well, stir fry over medium heat until thickened, add flavoring and cool. Divide into 8-10 portions.

Filling:
-150g mung beans (peeled and split)
-50g candied winter melon
-50g sugar
-1 tbs oil
-1 tsp pomelo flower or mali flavoring

*Rinse, soak, cook and mash beans. Chop candied winter melon into small pieces. Mix together beans, candied winter melon, sugar and oil. Stir fry over medium heat until thickened add flavoring and cool. Divide into 8-10 portions.

Finally:
Grease hands with oil; wrap a portion of filling with a portion of the skin. Drop the cakes into the middle of a cellophane square. Flatten the cakes into square shapes and wrap, seal the cellophane with the hot tip of and incense.

Canh Bò với Xà Lách Son (Beef and Watercress Soup)

Ingredients:
-1/4lb beef
-2 bunches watercress (approx. 1-1 ½ lbs)
-pinch of 5 spice powder
-1 tbs Chinese almonds
-1 shallot
-salt, sugar, pepper

What to Do:
Pinch watercress into small pieces, wash and drain. Slice beef and shallots. Heat 1 tsp oil in a pot, add shallots and fry until fragrant, add beef, almonds, 5 spice powder and mix well. Add water and bring to a boil, add watercress, salt, sugar, and pepper to taste.

Canh Giò Sống Nấu với Kim Châm (Pork with Enoki Soup)

Ingredients:
-1/2 lb mộc/giò sống (Vietnamese pork meat paste) or ground pork
-1 package enoki mushrooms (about ¼ lb)
-1 carrot
-a few leaves of napa napa cabbage
-water
-salt, sugar

What to Do:
Cut carrots and napa napa into bite size pieces. Break enoki mushrooms. Add water to a pot and add carrots and meat paste a tsp at a time. Bring to a boil add enoki mushrooms and napa napa and wait for the soup to boil again add salt and sugar to taste.

Cà Nướng Mở Hành (Grill Eggplants)

Ingredients:
-2 eggplants
-onion oil
-fish sauce

What to Do:
Wash eggplant and randomly prick with a fork. Grill or broil over high heat until the eggplant’s peel turns brown and eggplant is tender. Quickly dip eggplant in water before peeling away the brown outer skin. “Fluff” up the eggplant using a fork, spread with onion oil and fish sauce, and serve with hot rice.

Tôm Xào Giá Hẹ (Stir Fried Prawns with Bean sprouts and Chives)

Ingredients:
-1lb bean sprouts
-1/2 lb Chinese chives
-1/2lb prawns
-3 cloves garlic
-salt, sugar, pepper

What to Do:
Peel and devein prawns. Wash chives and cut into pieces approximately 2 inches long. Wash and drain bean sprouts. Mince garlic. Heat 1 tbs oil in wok, add garlic and fry until fragrant. Add prawns, chives, and bean spouts. Stir fry over high heat until prawns are done, add salt, sugar and pepper to taste.

Bò Xào Cải Làn (Beef with Chinese Broccoli)

Ingredients:
-1 1/2lbs Chinese broccoli (gai lan)
-1/2lb beef
-1 tsp oyster sauce
-2 cloves garlic
-1 thumb size piece of ginger
-salt, sugar, pepper
-1/2 tsp tapioca or corn starch
-2 tbs water

What to Do:
Slice beef and mix with oyster sauce. Mince garlic, peel and julienne ginger. Cut broccoli into bite size pieces then blanch with a little salt. Mix together starch and water to make a slurry. Heat 1 tsp oil in a wok, add garlic and ginger and fry until fragrant, add beef and broccoli. Add salt, pinch of sugar and pepper to taste; add slurry. Stir fry over high heat until starch thickens.

Making of BAO

Ingredients

1 pack Bao flour
1 cup fresh milk
1/2 cup sugar
2 tbsp white vinegar

Fillings

4 potatoes
1 carrot
curry powder

Method

1. Take 2 tablespoon of flour from the package and put aside for later use.

2. Well mix 1 cup of fresh milk and 1/2 cup sugar, gradually pour into the remaining flour of the package and kneat dough in 12 parts.

3. Put the filling on the dough and fold side up and make round roll.

4. Put 2 tablespoon of vinegar into the boiling water to make buns more white, and steam bun in 10 minutes, take cover and steam 10 more minutes.

5. Serve hot or cold.

Filling Preparation

1. Skin the potatoes and cut into small cubes. Shred carrots.

2. Oil the pan with oil, put in the potatoes and stir fry with some water. Add in the shred carrots.

3. Put in adequate amount of curry powder, seasonings and enough water. Simmer the potatoes till cooked.

4. Dish up the mixture and set to cool.


Bao mix flour can be purchased from Eurasia at 1.30 euro

Chè Bưởi (Pomelo Rind Tong Sui)

Traditionally, this desert is thickened with tapioca starch which makes it almost too heavy to be served as desert. In my modified version the starch is omitted for a lighter texture.

Ingredients:
-pomelo rind
-4 tsp salt
-200g mung beans (peeled and split)
-1 ½ liters/6 cups water (approx.)
-sugar (to taste)
-coconut milk/cream (to taste)
-pomelo flower/mali flower flavoring
-sesame seeds

What to Do:
Slice white part of pomelo rind (discard the outer “green” rind) into chop stick size strips about 2 inches long. Mix 4 tsp salt with 250g prepared pomelo rind and rest for 15 mins, before washing it many times to completely remove the saltiness and squeeze dry. Wash, soak and boil mung beans until in water until tender. Add sugar to taste followed by the addition of the pomelo rind. Bring the mixture to a boil, add coconut and mali flavor (all flavors: mung beans, pomelo, coconut, and mali flavor should be even). Serve hot garnish with toasted sesame seeds or cold over ice (as a beverage).

Dầu Cháo Quẩy Làm Bằng Bột Khai (Yu Char Kway made using Baking Ammonia)

Ingredients:
-260g bread flour
-30g wheat starch
-1/3 tsp baking ammonia
-1 tsp salt
-1 tsp baking powder
-180g water

What to Do:
Mix together flour and baking powder. Dissolve salt and baking ammonia in water and add to flour mixture. Knead to form a wet sticky dough. Rest dough for 15 mins, shape and fry.

Notes:
-Can use 290g all purpose flour instead.
-Adujust water if needed (to get dough that's wet and sticky)
-The longer you rest the dough after shaping the YCKs the puffier it get when fried.

Carrot and Yam Cake

Ingredients

100 g carrot
200 g yam
1 tbsp vegetable oil
800 ml water
300 g rice flour, sifted
80 g sugar
1 tbsp light soy sauce
1/4 salt
1 tsp pepper

Method

1. Grease a 10 inch baking tin.

2. Cut the carrot into shreds and the yam into small cubes.

3. Heat 1 tablespoon of oil in a frying pan.

4. Stir in carrots, yam, 200 ml water and cook for about 15 minutes over medium heat.

5. Combine 600 ml water, rice flour, sugar, light soy sauce, salt, pepper and mix well. Stir the batter into the yam mixture. Let it simmer for 15 minutes.

6. pour the mixture into the baking pan and steam for 35 minutes over medium heat.


A local favourite with a slight twist, this delicacy can also be cut into slices and then pan fried to yield a crispy crust.

Pumpkin Creamy Soup

Ingredients

700 g pumpkin wedge
300 ml water
1 canned chopped mushroom
salt, pepper
chopped coriander leaves

Method

1. Remove and discard the pumpkin skin and cut the flesh into cubes.

2. Put together to boil till soft.

3. Mash it when cool.

4. Press through a sieve with the back of a spoon, or process in a food processor until smooth.

5. Pour into a pot and bring to boil. Add in the chopped mushrooms. Season with salt and pepper.

6. Serve hot with chopped fresh coriander.

Fish Slices in Tomato Puree

Ingredients

1 pc vegetarian cod fish
3 tomatoes
1 tbsp sambal grilled sauce
1 tbsp vegetable oil
water
salt, pepper for seasonings

Method

1. Sliced cod fish and set aside. Cut tomatoes into quartered chunks.

2. Heat the pan with oil, stir fry chopped ginger till brown. Put in the tomatoes with 1/2 bowl of water. Mash moderately the tomatoes while cooking.

3. Add in the sambal paste and mix well. Put in the fish slices, blend and seasonings.

4. Dish up and serve hot.

Cơm Gà Vỹ Dạ (Vy Da Style Chicken with Rice)

Ingredients:
-1 medium chicken
-1 large onion
-3 tbs sugar
-3 tbs vinegar
-juice of ½ -1 lime
-rau răm (laksa leaves)
-3 tbs fried shallots (approx.)
-coconut juice or water
-jasmin rice
-2 green onions
-cilantro
-salt and sugar to taste

What to Do:
Wash chicken and boil in coconut juice or water. Use chicken broth to cook rice, add salt and sugar into the remaining broth to taste. Slice onion and mix with sugar and vinegar. Marinate for ½ hour or until wilted and squeeze out excess juices. Wash and chop cilantro, green onion, and laksa leaves. Shred chicken and mix with prepared onions, laksa leaves, fried shallots and lime juice (if necessary, all flavors should be even). Serve chicken with rice, ginger fish sauce, and chicken broth garnished with chopped cilantro and green onions.

Phở Chay (Vegetarian Pho)

Ingredients:
-basic vegetarian broth (approx. 2-3 liters)
-1 head of broccoli
-1/4lb straw or button mushrooms
-fried tofu or gluten
-1 large carrot
-5 cloves
-3 star anises
-1 2 inch piece of cinnamon
-1 thumb size piece of ginger
-cilantro
-pho noodles

What to Do:
Wash and chop cilantro. Slice mushrooms, cut broccoli and carrots into bite size pieces. Slice gluten or tofu into small strips. Grill and crush ginger; add ginger, cloves, cinnamon and star anises into broth and bring to a boil. Add carrots and simmer for 5 mins before adding broccoli and mushrooms. Simmer until veggies are cooked to your preferred texture. Boil and drain noodles. Add noodles into a bowl add tofu/gluten and ladle on hot broth and veggies. Garnish with chopped cilantro and ground black pepper. Serve with bean sprouts, ngò gai (saw tooth herb), lá quế (basil), and jalapeno peppers.

Note:
Can use any veggies you like to make this dish. As long the spices are present in the broth, you have vegetarian pho.

***Because my vegetarian dishes are prepared with “Buddhist Laws” in mind; besides not using meats and animal products, I do not use garlic, onions, leeks, chives, or any type of alcohol. However, if your main goal is to just avoid meats, feel free to add the any of the mentioned above to spice up you dishes.***

Basic Vegetarian Broth

Ingredients (approximate):
-1 daikon about 1lb
-1 small cabbage
-1/2 lb carrots
-1 large apple or pear
-coconut juice or water
-salt to taste

What to Do:
Peel, wash and cut into small pieces. Simmer in coconut juice or water for at least ½ hour, strain and use in various dishes.

***Because my vegetarian dishes are prepared with “Buddhist Laws” in mind; besides not using meats and animal products, I do not use garlic, onions, leeks, chives, or any type of alcohol. However, if your main goal is to just avoid meats, feel free to add the any of the mentioned above to spice up you dishes.***

Bánh Bò Nướng Chay (Vietnamese Baked Honeycomb Cake Eggless Version)

Here it is another recipe for bánh bò nương (Vietnamese honeycomb cake). Unlike the other recipe, this one is eggless, takes a bit longer and is a little more completed to make. I have to admit, prefer the other recipe over this one….the other one has a richer texture due to the eggs.

Ingredients:
-300g rice flour
-100g tapioca starch
-300g warm water
-1 tsp yeast
-300g + 1 tsp sugar
-300g coconut milk/cream
-1 tsp baking powder (single acting)

What to Do:
Dissolve yeast in water along with 1 tsp sugar. Mix together flours and add yeast mixture, mix well. Prove for 1 hour. Meanwhile, boil together 300g sugar with coconut milk and cool to room temperature. After 1 hour knead in baking powder and then coconut milk mixture. Prove for another hour or until bubbles rise to the surface of the batter. Bake at 350’F for 30-45 mins or until golden.