Potiron saute

Ingredients

2 wedges of pumpkin
a handful cashew nuts
50 g haricot coco
po lo gu seasoning
water

Method

1. Skinned pumpkin, and cut into cubes.

2. Slantly cut haricot coco into thick strips. Drain and set aside.

3. Saute ginger in pan, stirred in the pumpkin cubes for 2 minutes. Add in haricot coco strips and water. Let it simmer for about 5 minutes or till pumpkin is tender.

4. Toss in cashew nuts and add seasonings. Cook for another 1-2 minutes.

5. Off fire and serve immediately.


(Haricot vert or french beans can be replaced by haricot coco. And instead of cashew nuts, grilled unsalted peanuts can be used too.)

Mei cai with noodles

Ingredients

1 packet of preserved mei cai
1 canned of braised peanuts
a packet of tao pok
2 packet of instant noodles (discard seasoning sachets)
2 tbsp dark soya sauce
po lo gu seasoning
sesame oil
water

Method

1. Soaked the dry mei cai over the night. Drain away the excess water and chopped into pieces.

2. Cut tao pok into strips.

3. Put chopped mei cai into a pot and bring to cook with tao pok strips and braised peanuts.

4. Add in dark soya sauce, po lo gu seasoning and sesame oil and continue to cook till mei cai soften.

5. In another small pot, cook instant noodles. Drain and ladle cooked mei cai over. Serve.

Black pepper potato

Ingredients

4-5 medium size potatoes
a handful green frozen peas
2 tbsp black pepper sauce
1 tbsp mushroom sauce
water

Method

1. Skinned potato and cut itno wedges. Put some salt and soaked with water for 10 minutes. Drain and set aside.

2. Stirred in the potato wedges, add in some water and bring to cook till soft. Dish up.

3. Saute some ginger slices till brown, pour in the sauces and add water. Add in the frozen peas and the potato wedges and making sure well coated. Leave to simmer for another 2 minutes.

4. Off fire and serve.

Stir fried Romanesco

Ingredients

1 romanesco
1 carrot - sliced
1 piece of firm tofu - cubed
1 tomato - wedged
2 tsp po lo gu seasoning

Method

1. Cut Romanesco into florets, rinsed and set aside.

2. Slightly brown cubed tofu. Dish up.

3. In the same pan, saute ginger. Toss in carrot slices and Romanesco florets for 2 minutes. Add in tomato wedges and brown tofu.

4. Add in water to form gravy, seasoning and simmer for another 2-3 minutes.

5. Off fire and serve immeditately.

This vegetables has a similar taste like broccoli and easily cooked unlike cauliflower. Also realised that the vegetable gives a very sweet colour.

Bee hoon milky soup

Ingredients
(of your choice)

dried vermicelli (2 person shares)
1 packet of light cream milk (200 ml)
1 carrot - sliced
1 piece of firm tofu
6 pieces of shiitake mushrooms
6 pieces of tao pok
some dry seaweed beancurd strips
seasoning
sesame oil
pepper
water

Method

1. Soaked the vermicelli according to the packet, when soft drain and set aside.

2. Pour milk into pot and add water for the soup. Add ginger, carrot slices and bring to boil.

3. Seasoning to taste and lower fire.

4. In another small pot, bring water to boil. Blanched vermicelli and the topping ingredients in a serving bowl.

5. Ladle soup over, topped with dry seaweed beancurd strips, sesame oil and dash of pepper. Serve immediately.


This is a modified home version of veg fish sliced noodle soup. Note ingredients have been altered due to unavailability. However, i am very satisfied with this recipe.

Rendang tao kwa

Ingredients

1/2 packet of rendang mutton
1 piece firm tofu - cubed
1 tomato - cut into quartered
a handful of fresh abalone mushroom (optional) - shredded
water
salt

Method

1. Stir fried cubed tao kwa with some oil till golden brown. Dish up and set aside.

2. Saute some ginger, stirred in shredded abalone mushroom and tomato for 2 minutes. Add in brown tao kwa and rendang mutton.

3. Mixed well and add in some water to form some gravy. Season with salt and simmer for another 1-2 minutes.

4. Off fire and set hot.

Pizza

Ingredients

(of your choice)

1 ready-made pizza pate

shredded cheese

pineapple

vegetarian bak kwa (strips)

canned mushrooms - sliced

pitted olives (black or green)

brussel sprouts (sliced)

1 tomato -sliced

tomato sauce

herbs

Method

1. Preheat oven at 180 degrees or gas no. 7 for about 10 minutes.

2. Unrolled the pate on a baking tray. Spread tomato sauce evenly on the pate. Sprinkle some cheese over.

3. Topped in the ingredients.

4. Cover the pizza with the balance of the shredded cheese.

5. Sprinkle with herbs like thyme or provence des herbs.

6. Put into the oven and baked about 35 minutes or till cooked. Serve hot.

Choices of ingredients recommended like red/green/yellow peppers, courgettes, veg ham or sausages, pineapples and etc. This recette might need longer time to bake because i used tomato and pineapples, perhaps to slightly sliced in between for the heat to bake through. Next, if can't find ready-made pate, try self-make (flour, water and a packet of yeast, knead into a dough. pour some oil to prevent dough from sticking on fingers. leave to stand about 20 minutes. voila pate is ready)

Marmite Macaroni Soup

Ingredients

macaroni for 2 shares
1 big potato
1 carrot
a handful of frozen peas
1/2 canned of button mushrooms
1 tomato
2 tsp po lo gu seasoning
tapiocca starch
1 tbsp marmite
water

Method

1. Diced all the vegetables ingredients or used frozen mixed vegetables.

2. Bring macaroni to boil, off fire and simmer till cooked. Drain and set aside.

3. Prepare a pot of water, add the diced vegetables and put to boil.

4. Seasoning and add marmite. Add in tapiocca starch and off fire.

5. Ladle marmite soup over the bowl of macaroni, dash of pepper and sprinkle with some red chillies. Serve hot.


Marmite tasted marvellous in this recipe. Juz love it, all thanks to crystal for introducing. Marmite is 100% vegetarian and it contains B vitamins.

Salade

Ingredients

a few leaves of salad vegetables
1 small carrot
a handful of fresh bean sprout
5-6 pitted black olives
5-6 red radish
dried herbs
salt
oil
salad dressing

Method

1. Wash all ingredients, drain and prepare separately.

2. Sliced salad vegetables into strips. Shred carrot, slice whole olives and radishes.

3. Put all ingredients in a salad bowl, season with some salt and oil and stand for 10 minutes.

4. Add on the salad dressing and toss it up. Serve immediately.