Posts Tagged ‘vegetarian variety’

SPICY LADIES FINGERS RECIPE

Friday, September 18th, 2009

Ingredients
500 g ladies fingers (Kachang bendi)-cut off tops and tips and slit halfway lengthwise
1 tsp turmeric powder
2 tsp chilli powder
1 heaped tbsp coriander (ketumbar) powder
For Frying
1/2 tsp mustard seeds (biji sawi)
4 shallots-finely sliced (or 1/2 large onion) (more…)

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Posted in A Vegetarian Variety, All Recipes, spicy recipes |

TAUHU GORENG RECIPE

Wednesday, September 2nd, 2009

Ingredients

5 pkts tempe (mouldy bean cakes in banana leaves) available from markets.

Salt to taste
6 pieces square soya bean cakes
1 cucumber
300 g bean sprouts —scald quickly

Oil for deep frying
For the sauce

1 metric coarsely ground roasted peanuts
10 ground dried chillies (more…)

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Posted in A Vegetarian Variety, All Recipes, Chinese Eggs and Bean Curd Recipe, spicy recipes |

BERGEDEL RECIPE

Tuesday, September 1st, 2009

Ingredients
600 g minced topside
Salt and pepper to taste
2 boiled and mashed potatoes
2 tbsp flour
3 eggs — slightly beaten (more…)

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Posted in All Recipes |

Vegetarian Noodles Recipe

Thursday, August 20th, 2009

Ingredients

  • 300 g steamed eggless noodles in packets (approx, 1 1/2 packets)

Vegetables

  • 300 g beansprouts with tails removed
  • 1 cup shredded french beans
  • 1 cup shredded carrots
  • 1 cup snow peas
  • 6 cloves garlic, finely chopped
  • 3 tbsp preserved salted soy beans (tau cheo) washed and then finely pouded finely punded
  • 4-6 fresh red chilis, seeded and pounded
  • 6 tbsp vegetable oil
  • salt
  • pepper
  • 4 stalks srping onion
  • 3 stalks local celery (cut into 2 1/2 cm )
  • 1 inch lengths coriander leaves
  • a few sprigs for garnish

Method

In a large saucepan heat 2 tbsp of the vegetable oil. Fry till golden brown 1/3 of the amount of chopped garlic. Add all the vegetables except the bean sprouts, add salt and pepper,cover pan and cook on medium heat for 10 minutes. Remove cover and set vegetables aside. (more…)

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Posted in A Vegetarian Variety, All Recipes, Menu for Traditional Cooks |

Mixed Vegetable Dish

Thursday, August 13th, 2009

Ingredients

  • 2 large carrots (skinned halved and cut coarsely and diagonally into slices)
  • 2 cups cauliflower pieces
  • 2 cups french beans (cut into 3cm lengths)
  • 1 cup snow peas
  • 1 cup young sweet corn spears (tinned)
  • 6 or 8 wedges of red and green peppers with seeds and pulp removed
  • 15 dried black mushrooms,washed and soaked in hot water
  • 4 clovers garlic, finely chopped
  • 4 thin slices of ginger
  • 3 tbsp vegetables oil
  • salt
  • pepper
  • 1 dsp corn flour
  • 1 dsp light soy sauce
  • 1 dsp cold water mixed together

Method

First prepare the mushrooms and remove stalks. Heat 1 dsp, vegetable oil in saucepan, add mushrooms, fry a little and then add 1/2 cup water and a little salt. Cover pan and cook on medium heat for about half an hour to soften the mushrooms. Set aside.

(more…)

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Posted in A Vegetarian Variety, All Recipes, Menu for Traditional Cooks |

Cream Corn Soup Recipe

Wednesday, August 12th, 2009

Ingredients

  • 1 large tin (450 g) cream style corn
  • 1 1/2 tins warm (water using the corn tin to measure water)
  • 3/4 cup coarsely sliced Australia celery
  • 4 cloves garlic, finely chopped
  • 2 dsp vegetable oil
  • salt
  • pepper
  • 1 1/2 dsp corn flour mixed with 2 dsp water
  • sprigs of coriander leaves
  • 1 dsp browned sliced shallots for garnishing if desired

Method

In deep saucepan, heat the vegetable oil. Fry garlic till golden brown. Add the cream style corn, celery and (more…)

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Posted in A Vegetarian Variety, All Recipes, Menu for Traditional Cooks |