Vege Nori wraps.

What's for good snack ? Veges nori wraps, ingredients at your choice. For this recipe, i have used 'omelette' and carrots. 200 g of rice - wash and drained. Add in 400 ml of water. 1.5 tbsp Apple Cider Vinegar and 1 tsp of sugar. Mix together and put to cook in the rice cooker. When ready, using a folk to loosen the rice and leave it to cool. Prepare the other ingredients. 

Vegan Courgette Gratin

What is Gratin? 

In French, the word gratin originally referred to the tasty crust left behind in a pan after baking, which was scraped off and eaten as a bonus for the chef.

A gratin is usually topped with grated sharp cheese and/or breadcrumbs. Adding just cream will also produce a lightly browned crust if baked in high heat. Technically, macaroni and cheese is a gratin, in that a protective crust form while it bakes, giving it a lightly browned and crunchy topcoat, while keeping the rest of the dish moist. Gratins are served straight from the dish.

La Tarte Aux Pommes

Finally done with this french pâtisserie..filled with great satisfaction ! and is not difficult except it takes abit of time to laid the apple slices. 

Ingredients

Dough - 300 g Plain flour, 100 g butter (room temperature) and some water. 

5 golden apples - peeled, deseed and slice them into thin wedges about 0.2 cm

a Tarte mould of about 30 cm

some cinnamon powder

80 g sugar 

apple puree

Orange-Almond Muffins

My new inspiration onto muffins again. This time is Orange-Almond flavoured, using freshly squeezed orange and topped with some almond flakes. 

Ingredients 

(make 12 muffins for this recipe)

100 g melted butter

160 g sugar

4 tbsp orange zest (not the white bitter part)

250 g Self raising flour

250 ml fresh squeezed orange juice

some almond flakes (optional)

La soupe de l'artichaut

The soup is sweet and light. You need not need much seasoning infact. In this recipe, i added some shredded chinese mushrooms and goji berries. Put the ingredients to boil, or till the vegetables is soft. Off fire and let it to simmer. 

How to eat? If you are eating this vegetable for the first time, tear off each 'petal' of the vegetable and eat the flesh from the underside. The heart of artichaut is most tender. Enjoy.

Simple muffin (eggless)

This morning i make these muffins. As we are planning for a trip over the weekend, thought will be great to pack some snacks along. So i came up with these little snacks. 

Ingredients 
(this recette make about 10 muffins)

200 g Self-raising flour
100 g melted butter
1 tsp vanilla oil
50 g sugar
a bottle of soda carbonated drinks
10 muffins paper lining

Method

1. Mixed the ingredients in a bowl with a wooden spoon. Slowly pour in the soda drinks and keep on stiring and pouring till you get a smooth batter. You should get a dropping consistency.

2. Fill up the batter using a metal spoon till about 3/4 full. Topped your favourite toppings like cashew nuts. And mix the balance with some raisins.

3. Put to bake in a preheated oven. Bake at about 180 d.c. about 15 minutes or till its cooked.

Pumpkin and Courgette dish

Is the period of pumpkin season, and is so cheap. I never seemed to cook this vege well and recently i check through U-tube, and caught this recipe. And thought why not, looked simple and i just converted it into vegetarian dish. 

Ingredients

1 wedge of pumpkin - rinse, skin and diced.

2 courgettes - cut into 'diamond' shape

Just cooked the 2 ingredients together, with some water and seasoned to taste. Cover to simmer, making sure the pumpkin is well-cooked. Off fire and serve hot. 

Making Vege Bao

My second attempt to make this vegetarian Bao. And it was successful and satisfying.  Be sure to use really warm water to mix the yeast, otherwise it will not 'huat'. 

Ingredients A 

2 pkts of Super Active Yeast
100 ml of warm water (1 part of hot to 2 parts of room temperature water)
Stir the yeast to the water and let it stand for 20 minutes. It will turn frothy.

Ingredients B 

Fillings - ingredients of your choice.
For this recipe :
one navet shredded
a handful of chinese mushroom - diced and keep the water for cooking
2 handfuls of protein de soja (small) soaked and squeeze dry
2-3 stalks of chopped celery with leaves (you can replace by coriander)
some chopped ginger, and seasonings

Fry ingredients B together, slowly pour the mushroom water. Making sure not too much water as we do not want the ingredients to swim in the sauce. Seasoned to taste, dash in sesame oil and pepper (you can add more if you like the peppery taste). Leave to cool.

Ingredients C

450 g Plain four
150 ml water

1. Blend ingredient A (after 20 mintues) into the plain flour and add the water. Well knead them together until is clean from your fingers, takes about 10 minutes. Cover with damp cloth and let it stand for another 45 - 60 minutes.

2. Flour the working area, transfer the raised dough over. Knead into like a log and equally divided the dough into parts (depending on the size you want).

3. Flatten each part and fill the center with the fillings and slowly wrap up by folding towards the center.

4. Cut the cooking paper and place each bun on it. Bring the steamer to boil and put the buns to steam like 10 mintues.

5. Voilà, serve buns hot or after it has well-cooled, packed and put them in the freezer.

Sweet Potato Mini Mantou (steam buns)

That day when hubby told me about this Sweet potato mantou, we were both very amazed. And i quickly make a search on internet for the recipe. And voilà, try it this nice cool saturday afternoon. Check the link for the ingredients. Cheers http://rasamalaysia.com/sweet-potato-mantou-steam-buns/2/

 After kneading, set aside for 10-15 minutes for the yeast to rise. 

 At about an hour, the dough risen to double. 

 Prepare the dough into equal parts. 

 Put to steam, placing them apart. 

The end product of the mantou. 

Vegetarian dumplings

Ingredients 

(A) for the skin -

200 g Plain flour

120 g water 

Knead them together and set aside for about 10 minutes, while you prepare the fillings.

 (B) for the fillings -
1 hard beancurd - meshed
some chinese mushroom - soaked and diced
1 stalk of celery with leaves - rinsed and chopped it finely.
seasonings to taste

 Method

Transfer the dough onto a floury working board. Knead it to get the log dough and evenly cut the size you preferred. Sprinkled some flour on each and start to work on it with the help of the rolling pin. This part need alot of hands-on http://youtu.be/zGT6lgDQ0IQ .

 We tried out with different shapes. 

Voilà, the odd shapes of the dumplings. Method of cooking at your preference, i have them cooked with water and added some oil to avoid them from sticking together. Dish up when they start to float. Serve with your favourite sauce.

Pan fry 菜饼

Ingredients A - for the fillings

a packet of 东粉 - soaked

a handful of chinese mushroom shredded 

a stalk of 苦菜 - chopped

a handful of coriander - chopped

seasonings : mushroom sauce, dark soya sauce, light soya sauce

pepper and sesame oil

Method 

Fry the chinese mushroom till brown, add in the 苦菜 then the 东粉. Seasoned with mushroom sauce, 1 tsp of dark soya sauce; pepper and sesame oil (adjust to your taste). Mix well with some water, before you off fire, toss in the coriander. Lightly stir over. Leave it aside to cool. 

Ingredients B - for the skin (made around 25 patties)

450 g of normal flour

200 ml of water

Method 

1. Pour the water to the flour and knead it to a dough. Set aside for 10 minutes. 

2. Transfer the dough to a floury working area, and divide them to equal parts. 

3. With a rolling pin, flatten the divided dough into a thin slightly round wrap. 

4. Place about a tbsp of fillings in the middle of the wrap, and moist the edges with dap of water. 

5. Closed up the wrap making sure no fillings dropped out. And lightly flatten it. 

6. Repeat till it finish. (the fillings may have balance)

7. Heat a non-stick pan with some oil. Put in the 菜饼 and gently pour some water into the pan and cover it.

8. Dish up after a couple of minutes. Prepare the dipping sauce with light soya sauce, black vinegar and sesame oil. Serve hot or warm. 

Vegan Mayonnaise

This homemade eggless vegan mayonnaise recipe is made with lemon juice, soy milk, and a bit of salt as well as oil, which is what whisks together to give it that thick and creamy mayonnaise texture.

Ingredients

3 tbsp lemon juice
1/2 cup soy milk (125 ml)
1/4 tsp salt
1/4 tsp mustard
a stalk lemon grass
6 tbsp vegetable oil

Method

Put all the ingredients except the oil in a blender. Blend on the lowest speed. Gradually - one drop at a time - add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator.

Guacamole

What is Guacamole?

Guacamole (US /ɡwɑːkəˈmoʊliː/; Spanish: [wakaˈmole] or [ɡwakaˈmole]), is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. 

Ingredients

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 3 tablespoons chopped fresh coriander
• 1 tomato, diced

Method

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in coriander and tomato. Refrigerate 1 hour for best flavor, or serve immediately.

Note: The citric acid in the lime or lemon slows down the guacamole  turning brown and so does putting the avocado seed/pit back into the prepared guacamole until it is served. 

Jjiajangmyeon 炸酱面

My vegetarian version of Jjiajangmyeon 炸酱面 

 

Since i have never tasted how this Korean delicacy supposed to be, i imagined the taste and improvised on the ingredients suitable for vegetarian. 

Et voilà, the final product of my vegetarian Jjiajangmyeon 炸酱面. The thick sauce from the dark soya sauce and my own black bean paste (not from korean 'Jjiajang' since i do not have it). But a bad try and rather satisfied :)

Blanched potatoes - weekend food

Simple weekend food - blanched potatoes and salad toppings.

Vegan soy beansprout pancake

Eggless pancake! Yes EGGLESS...using chickpea flour, as it has the colour of the egg and has higher portion of protein. 

For recipe, please click the link, have fun playing! :)
http://crystalbyblog.blogspot.fr/2010/08/vegan-soy-bean-sprout-pancake-kongnamul.html

Home Made Chee Cheong Fun

Ingredients

150 g Rice Flour

11/2 tbsp Tapioca starch

2 tbsp Corn starch

1 tbsp oil

450 ml water 

a pinch of salt

http://mummyicancook.blogspot.fr/2011/08/homemade-rice-noodle-sheets-chee-cheong.html

Check the link for more infos :)