Going 'nuts' cooking various vegetarian dish for the past nine days. Yesterday was the last day of my vegetarian diet. Vegetarian food aren't that bad, I mean real vegetarian food minus the processed ingredients. There are some more postings on vegetarian dishes coming.
This dish is simple with only 3 main ingredients and the herbs. It looks a bit dark cos' I think I have put in too much sook tei. The photos didn't look good cos' I used my new HP to take the shots in the dark. Was in a rush to pack this dish and forgotten to dish up to take some shots. This is tasty dish.
Recipe Source - Amy Beh Book 3 with modifications [half original recipe]
Herbs and Spices [put all in a spice bag]
7 gm tong kwai
7 gm chuen koong
5 slices liquorice
5 gm sook tei
1/2 tbsp Szechuan peppercorns [fah chiew]
1/2 tsp white peppercorns - lightly mashed
3 cm piece cinnamon stick
4 star anise
1 small tangerine peel
1 tbsp vegetarian oyster sauce
60 ml light soy sauce
1/2 tbsp vegetarian msg
1/2 tsp salt to taste
30 gm rock sugar
35 gm caster sugar
1 can braised peanuts - drain away the sauce
2 pieces fried firm beancurd - quartered [I used square tofu puff]
6-8 pieces vegetarian seafood fried tofu
1 litre water
- Put all the herbs and spices in a muslim bag and tie up neatly.
- Bring water to boil, add in spice bag and seasoning. Simmer for 30 minutes until soup is aromatic.
- Add in braised peanuts, fried beancurd and seafood tofu. Cook for another 15 minutes to allow the tofu to steep in the herbal stock.
- Discard spice bag, dish up to serve.