Fried Brown Rice

Ingredients

1 cup of brown rice cooked
a handful of frozen mixed vegetables
1 tbsp tomyam paste
vegetarian pork floss
oil

Method

1. Heat oil in a pan, stir in the mixed vegetables for couple of minutes.

2. Add in the brown rice and tomyam paste. Mixed well.

3. Dish up and serve hot. Sprinkle with some veg pork floss.

Rice paper Nems

Ingredients

a few sheets of rice papers
a few leaves of lettuce

vegetable fillings (mixed well)
1 carrot - shredded
half cucumber cut into matchstick lengths
some pomelo pulps
2 tbsp plum sauce
1 tbsp water

Method

1. Prepare a small basin of warm water, carefully soaked a sheet of rice paper until almost soft. Take it up and placed it on a plate for wrapping.

2. Place a piece of lettuce leave on the soaked rice paper and spoon some ingredients on the leaves. Fold up both sides and slowly rolled up the nems. Repeat with the rest till finished up with vegetable ingredients.

Udong in gravy

Ingredients

1 packet of udong
some pak choy
a few slices of carrot
a few shredded black fungus
2 dry tao pok - sliced
seasoning
water
tapiocca starch

Method

1. Cooked udong till cooked. Drain and put on serving bowl.

2. In a wok, cooked the vegetables with some water. Add in seasoning, and prepared some starch, lower fire and pour into the soup. Stir well and ladle over the udong. Serve hot.

Celery with beancurd

Ingredients

a few stalks of celery
1 piece of beancurd
1 carrot - sliced slanted
1 tbsp mushroom sauce
1 tbsp light soya sauce

Method

1. Wash and sliced celery. Cut beancurd into cubes and stir fried with some oil till golden brown.

2. Heat up the wok using the same oil, saute some ginger. Throw in carrot slices and stir fried for 2 minutes. Add in celery and beancurd cubes.

3. Seasoning and add in some water if the dish turned up to be too dry.

4. Dish up and serve hot.

Baked vegetables

Ingredients

2 courgette or zucchini - shredded
a few florets of cauliflowers
1 tomato - sliced
a packet of shredded cheese
half packet of potato puree
paprika powder
salt

Method

1. Put shredded courgette on the base of the heat proved glassware. Followed by tomato slices and top with cauliflowers (pic 1).

2. Prepared potato puree according to the instruction. Pour over the vegetables and garnished with shredded cheese. Sprinkle with paprika powder and herbs.

3. Preheat oven for 10 minutes, set temperature at 180 degrees or gas no 7 and put the vegetables into the oven and baked about 40 minutes or till cooked. Serve hot.

Bittergourd salad

Ingredients

half bittergourd

1 carrot - shredded

half cucumber - cut into matchstick length

sesame seeds

2 tbsp plum sauce

1 tbsp water

salt

Method

1. Lengthwise the bittergourd, removed the seeds and sliced. Marinate the vegetables with some salt.

2. Half hour before serving, drain away the excess water from the vegetables. Blend with plum sauce, and water. Sprinkle with sesame seed.

Blanched Broccoli

Ingredients

Broccoli cut into florets
water
salt

Method

1. Blanched the broccoli florets into a pot of boiling water and a pinch of salt. Off fire and simmer for few minutes till almost cooked.

2. Drain and set on the serving dish.

3. Serve broccoli with some chilli and light soya sauce.


(note: do not over cooked the broccoli, will need some estimation. )

Stir fried bean sprout

Ingredients

100 g bean sprout
1 carrot - sliced
1 sichuan vegetable - shred
salt
pepper
sesame oil

Method

1. Wash bean sprout, drain and set aside.

2. Heat a wok, saute with some ginger. Stir fried carrot and sichuan vegetable for 2 minutes. Add in bean sprout and seasonings. Mixed well.

3. Dish up and serve hot.