Tomato Salad

Most simplest salad that i can think of...juz needed 2-3 tomatoes, sliced it then marinate with a pinch of salt..let it stand for 30 minutes - drained off the excess water, pour in about 1 tbsp of sesame oil..sprinkle with sesame seed and herbs or corriander leaves...Serve :)

Eggless Orange Cake

A similar version of the Orange Moist Cake, but this recipe i done it without eggs only..and it tasted exactly marvellous..i doubt anyone would realise it contains no eggs...

Orange Moist Cake

Hubby craving for cake again....hm, this time i attempted to bake orange cake....since i have some fresh oranges at home, tot it would be nice to be today recipe..So i went to surf the website and here it goes..take note this cake turn up to be abit moist..but really nice and soft..enjoy :)

Ingredients

50 g melted butter
80 g white sugar
2 tbsp grated orange zest (not the bitter white part)
2 egg yolks
150 g self raising flour - sifted
150-180 ml of fresh orange juice (2 oranges squeeze)
2 egg whites
a pinch of salt

Method

1. Cream butter, sugar, orange zest until light and fluffy.

2. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.

3. In another bowl, whisk egg whites until stiff and add a pinch of salt.

4. Fold whisked egg whites into the mixture. Spoon batter into prepared greased tray.

5. Bake in a preheated oven at 175 degrees for 35-40 minutes.

BBQ Sauce Fried Rice

Very convenience sauce for every vegetarian household....in the below recipe i used the bbq sauce or well known for 'sha cha jiang' to fry the rice....colourful rite? I have corn, green peas, carrots, black olives and eggs....choice of your ingredients, fry it like normal..juz before dish up spoon in the bbq sauce (at your taste) no further salt required..Serve hot.

Spinach Mushroom Lasagne

Ingredients

Spinach (fresh or frozen)

1 canned of button mushroom - sliced

Lasagne sheets (pre-soaked)

Bechamel sauce

70 g parmesan cheese

Pre-heat oven 200 degrees

Method

1. Lay the pre-soaked lasagne sheets on the base of the baking dish.

2. Spread spinach over and top with mushrooms as shown.

3. Spoon some bechamel sauce and sprinkle with cheese.

4. Repeat the whole process until all is done.

5. Put the lasagne dish to bake for 30 minutes or till the cheese turn golden brown.

6. Remove and let it sit for 15 minutes before serving.

Pan Fry Tao Kwa

Forgotten if i posted this before...neway too lazy to search it..hehe ;p

Ingredients

2 pcs of firm tao kwa
some curry powder
salt
oil

Method

1. Slice tao kwa as shown. Marinate with curry powder and salt.

2. Heat pan with oil till slightly smoke.

3. Slide in slowly the tao kwa and fry till it turn some crust.

4. Dish up and serve.

Traditional Sponge Cake

Ingredients A

2 eggs

100 g sugar

Ingredients B

120 g plain flour (sift)

1/4 tsp salt

Ingredients C

25 ml milk

50 g melted butter

1/2 tsp vanilla oil

1/2 tsp pandan paste

Method

1. Put eggs into mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Whisk till very light and fluffy (about 10 minutes).

2. Fold in flour lightly into egg mixture in one direction.

3. Lightly mix in ingredients C in one direction. Do not over mix.

4. Pour into a lined and greased baking tin/tray.

5. Bake in a pre-heated oven at 180 degrees for 25-30 minutes.

Puff Loaf

Ingredients A

100 g self raising flour

Ingredients B (mixed well till sugar disolved)

2 eggs
60 g sugar
60 ml milk
1/4 tsp vanilla essence

Ingredients C

50 g melted butter

Method

1. Place pre-greased baking loaf into oven, pre-heat for 10 minutes at 190 degrees.

2. Sift self-raising flour into a mixing bowl.

3. Add in ingredients B, combine well.

4. Pour in melted butter and blend well.

5. Remove baking tin from oven, pour in batter. Bake for 20-25 minutes till golden brown.

Vegetarian Lasagne

Ever curious how lasagne is done? Yup yup, finally i decided to give it a try..

Ingredients

Lasagne sheets

70 g Permesan cheese

Vegetarian Bolognese

Bechamel Sauce

Pre heat oven 200 degrees or gas no. 6

Method

1. Put the sheets of pasta in a bowl and cover them with warm water. Make sure they are submerged. Leave to soak for 5-10 minutes.

2. Remove the lasagne sheets one by one from water and place them onto tea towel. Then turn them over and pat dry on both sides. You may need to do them in batches to finish drying all the lasagne.

3. Start by layering the lasagne sheets on the bottom of the baking dish.

4. Next cover with half of the bolognese.

5. Spoon over some bechamel sauce and finally sprinkle with some parmesan cheese.

6. Now repeat the process: lasagne, followed by the rest of the bolognese then the bechamel sauce and finally the parmesan cheese giving a generous topping.

7. Place the baking dish in the center oven. Cook for 20 minutes .

8. When the parmesan cheese has turned golden brown, remove the lasagne from oven and allow it to sit for 15 minutes before serving.

9. Lasagne is delicious served alone or it can be accompanied by fresh green salad.

How to make Bechamel Sauce

Ingredients

380 ml milk
50 g butter
3 tbsp flour
a pinch of nutmeg

Method

1. Warm the milk in the microwave.

2. Place a sauce pan over medium and add the butter.

3. When it has melted, add in the flour and mix it until smooth.

4. Just before it starts to turn brown, pour in the milk.

5. Using a whisk, stir continuously until the sauce begins to thicken.

6. When thick season with salt and pepper and a pinch of nutmeg. Then gives it a further whisk and remove from heat.

Vegetarian Bolognese

Ingredients

3 ripes big tomatoes - cubes
1 tbsp paprika powder
1 tbsp cumin powder
100 g soya mince (xiao dou li)
salt and pepper
oil

Method

1. Heat and oil pan, stir in the tomato cubes for 1 minute.

2. Add in the paprika and cumin powder, salt and pepper and continue stirring till bubble.

3. Blend in the soya mince and cook till almost dry up.

4. Off fire.

5. Voila vegetarian bolognese is ready.

Broccoli Braised peanut

The most simplest dish from a lazy person like me...haha enjoy :)

Ingredients

broccoli cut into florets
a canned of braised peanuts

Method

1. Blanched the broccoli florets with some salt. Drained and dish up.

2. Empty the canned of braised peanuts and pour over the broccoli.

3. Serve immediately. No other seasonings required.

Nameless veggie dish

Having balance of the chick peas from the previous salade preparation...i took it and added into this veggie dish.

Assam Fish

Short of dishes for the dinner meal? These Supreme brand convenient and ready to eat recettes always come in handy.

Juz empty the packed to a serving dish, stir in some hot water into the packed and disolved the paste left inside. Voila the assam fish is ready.

The Green Way

Ingredients

1 packet of pre-mixed salade

a handful of cherry tomatoes - halved

1/2 canned chickpeas

some crumbled feta cheese

lemon juice and salt

2 tbsp cooking oil or olive oil

Method

1. Empty the packet of pre-mixed salad into a mixing bowl.

2. Add in the tomatoes, chickpeas and feta cheese.

3. Seasoning with oil, lemon juice and salt, adjust to your taste.

4. Toss well and serve.

Soya Vermicelli Soup

Ingredients

a packet of vermicelli - soaked
250 ml of soya milk
1 tomato - cut into wedges
a few leaves of chinese cabbage - sliced
1 canned of sliced button mushrooms
some tao pok sliced
seaweed, ginger slices
water
veggie bouillon and pepper
sesame oil

Method

1. Heat a pot, saute with ginger slices till golden brown. Pour in water and empty soya milk to form soup.

2. Add in the tomatoes and chinese cabbages. Seasoning to your taste.

3. In another small pot, bring water to boil. Blanched in a share of soften vermicelli. Topped with mushrooms and sliced tao pok. Ladle over with soya soup.

4. Topped with seaweed and dashed in sesame oil and pepper. Serve hot with your favourite red chillies.

Kang Kong Rendang

Here you go, another kang kong creation :)

Ingredients

a bundle of kang kong
a packet of Supreme brand rendang
water

Method

1. Plug the leaves and stalk, rinse and set aside.

2. Heat a pan without oil, when it starts to smoke abit toss in the kang kong. Cover and simmer 1-2 minutes. Stir and add alittle water, when kang kong gotten shrink pour in the rendang pack.

3. Add enough water to form some gravy. Blend well off fire and serve hot.

Spicy&Sour Mini Steak

Ingredients

1 packet of Supreme brand Pure Vegetarian mini steak

1 each green and yellow bell pepper

water

Method

1. Deseed bell peppers, rinsed and sliced.

2. Heat pan with oil, toss in bell peppers. Well-coated with oil and cook for 1-2 minutes.

3. Empty the mini steak packed and mixed well with bell peppers. Add some water in the pack and stir up the sauce.

4. Simmer for another couple minutes. Off fire and serve hot.