VEGETARIAN YAM RICE WITH TOFU SOUP

For simplicity, I will not be sharing the exact quantity of ingredients for the rice and soup. This is because if you are regularly preparing meatless dishes, you can mix and match the items you have in hand according to availability in your kitchen. Except that the main ingredients could be yam but also this can be substituted with pumpkin, too.

Easy, healthy home-cooked meal for your family suitable for the old and young.

Ingredients For Yam Rice [Plus/Minus]

Rice [according to number of servings]

Yam - cut into cubes

Long Beans - cut short sections

Red carrots - peeled and cut cubes

Some Okara bits [dried soy kelp] or mock meat

Some dried mushrooms - soaked and cut cubes

Some King Oyster mushrooms - rinsed and cut cubes

Some chopped ginger

Some chopped Chinese celery or Coriander leaves and red chillies

Seasoning

Vegetarian oyster sauce

Mushroom stock granules

Light soy sauce

Dark soy sauce

pepper

sesame seed oil

1. Prepare the ingredients as mentioned above. 
2. Heat some oil in a non stick pan,  fry yam pieces until lightly brown, then add mushrooms to fry until fragrant.  Add in ginger, okara bits and other ingredients using except rice.  Stir fry to mix well.
3. Lastly add in rice and seasoning ingredients.  Continue to stir fry until aromatic and well mixed.
4. Dish up into rice cooker pot.  Add in enough boiled water [about 1 to 1.5 cm above ingredients].  Give it a good stir, taste to adjust seasoning.
5. Then cook rice in rice cooker as normal.
6. When rice is cooked, fluff up before serving with soup. Garnish with chopped coriander leaves or Chinese celery and red chillies and dash of pepper [own preference].

Ingredients For Tofu Soup

Some dried mushrooms and black fungus - soaked and cut thin strips

Some Erngyii mushrooms - tear into strips

Some red carrots - cut strips

Some Szechuan Vegetable - cut strips and rinsed several times

Some Okara bits

Some dried beancurd sticks - soaked and cut strips

Tofu - cut strips

Some chopped ginger

boiling water

Seasoning

some mushroom stock granules, salt and pepper to taste

some sesame seed oil

1. Dry fry mushrooms over medium heat in a non stick wok until aromatic.  Add in some oil,   ginger and Okara bits.   Stir fry to mix ingredients for awhile before adding Szechuan vegetables and carrots.  
2. Continue to stir, then add in black fungs and beancurd stick strips.  Stir well, then add in boiling water for the soup.
3. Bring to boil for 5-10 minutes before adding tofu.   Add seasoning to taste.  Bring to a rolling boil for 1-2 minutes.
4. You can thicken soup with some cornstarch water or cook as a clear broth soup.  Drizzle some sesame oil and dash of pepper before serving.
5. Scoop soup into soup bowls, garnish with chopped coriander leaves etc.
6. Serve with some black vinegar [optional].

MEATLESS DISH - STIR FRY CHINESE SPINACH WITH FIRM BEANCURD

Chinese Spinach also known as Puay Leng [Chinese Hokkien dialect], Bayam [in Malay], Por Choy [in Chinese Cantonese dialect] etc. Many people may not be a fan of this vegetable but it does have several benefits, such as for eye care, reduce oxidative stress, help prevent cancer, bone health, reduce blood pressure levels etc. It is an easy and quick cook vegetable suitable for young and old.

This dish can be served with rice or porridge for lunch or dinner. The ingredients can also be used to stir noodles of your choice. Meatless dish can also be tempting, healthy and delicious.

Vegetarian stir fry vegetables are versatile dishes where you can add other ingredients such as mushrooms [different varieties], tofu puff or tofu etc.  For non vegan, you can drizzle some cooking wine, it is alright.  For simplicity, you can just stick to the ingredients used here.

Ingredients

200 gm Chinese spinach - washed, cut into sections

2 pieces firm beancurd - cut thick strips

30 gm red carrot - peeled and cut thin slices

some chopped ginger [for vegetarians]

some chopped garlic [for non-vegetarians]

Seasoning

a few dashes of mushroom stock granules

salt to taste

dash of pepper

dash of sesame seed oil

1. Pan fry beancurd strips in a non stick pan until golden brown.  Push aside.
2. Add in chopped ginger or garlic.  Saute until aromatic.  Add in sliced carrots.
3. Continue to fry for a minute or two, then add in the vegetables.
4. Stir fry to mix ingredients well.  Add seasoning to taste.
5. Dish up to serve.

MEATLESS DISH-STIR FRY LOUFAH WITH TAU SEE

One lovely meatless dish to savour.  Loufah is a sponge gourd, high is potassium, dietary fibre and sugar.  It is a quick cook vegetable which has a natural sweetness when cooked and high water content.  It is not necessary to add water when frying loufah as it releases liquid when is cooked and soft.

This dish is aromatic, tasty and a tinge of spiciness with the dried chillies and ginger.  Great to serve with rice or porridge.  Lovely dish cooked vegetarian style.  It is alright to use dried prawns  as substitute for mock dried prawns.  Notice the liquid in the dish? 

Ingredients

1 medium size loufah [about 400 gm] - remove the green hard skin, cut into wedges

some red carrots - peeled and cut slices

2-3 dried red chillies - cut small sections and soaked to plump up, drained

some chopped ginger and garlic [I loved more for additional aroma]

1 tbsp dried fermented black beans [tau see] - rinsed and drained

2 tbsp vegetarian mock dried prawns [optional]

1-2 tbsp oil

Seasoning

1 tbsp mushroom sauce

1/2 tsp salt to taste

1/4 tsp mushroom stock granules

1. Prepare the ingredients as mentioned above.
2. Add oil to a non stick wok, put in mock dried prawns.  Turn to low heat, stir fry until golden brown [very quick].  Dish up, leaving oil in wok and set aside.
3. Using the same wok and oil, add in ginger, garlic, dried chillies to fry until aromatic.  Add in tau see and stir fry to mix well.  Dish up.
4. Using the same wok, put in loufah and red carrots.  Continue to stir fry until loufah is tender.  Return fried ginger, garlic ingredients.  Sprinkle some water, continue to fry until loufah is soft and cooked through.
5. Dish up, garnish with fried mock dried prawns.
6. Serve hot.

Meatless Dish-Braised Potatoes With White Carrots

Another meatless dish adapted from recipes on you-tube and recreated according to own tastes and preference. This dish tastes better after resting when the flavours are well absorbed. Easy dish to prepare. Goes well with rice or porridge.  You can cooked in small quantity or bigger portion depending on your needs.  It tastes savoury, sweet and sourish.  An appetising dish.

Ingredients

1 large potato - peeled and cut into 1 cm thick slices or wedges

1 small white carrot - peeled and cut wedges

a number of thick slices of ginger - lightly smashed [more if you love ginger]

some toasted sesame seeds

Seasoning

light soy sauce to taste

brown sugar to taste

vinegar to taste

water enough to cover and braise ingredients

1. Prepare the ingredients as abovementioned.
2. Heat oil in a non stick wok, pan fry potatoes until lightly brown or charred.
3. Push aside, add in ginger slices and carrots to fry until lightly brown or charred.
4. Push all ingredients aside.  Add in some brown sugar, let is melt to caramelise a little.  Then add in light soy sauce, give it a good stir to coat the fried ingredients well before adding enough water to braise ingredients until tender.  Add in vinegar.  Taste to adjust seasoning.  Taste should be savoury, sweet and sourish.  Add some dark soy sauce if you like a darker colour for this dish.
5. Braise until gravy is thick.  Dish up, garnish with toasted sesame seeds.

MEATLESS DISH-SWEET SOUR TAUPAU WITH CUCUMBER AND PINEAPPLE

This dish was prepared several days ago for ancestor veneration. It is good to add some meatless dishes for the such occasions where most dishes prepared are meaty dishes such as curry chicken, meat rolls, braised pork, chicken soup etc.  Though meatless, it can be appetising and yummy, too.  This dish tastes sweet and sour, while the cucumber slices are crunchy.  The pineapples when fried  tastes sweet adding natural sweetness to the dish, too.

I loved the taupau pieces which have soaked up sweet sour sauce, crunchy cucumber slices and sweet pineapples.  This dish is not savoury.

You can reduce this portion to half or a third if cooking for a few people.

Ingredients

1 packet frozen fresh beancurd skin [9-10 pieces] - thaw and fried until golden brown

2 medium size cucumber - quartered lengthwise/seeds removed/cut small pieces slantwise or short strips

1 small pineapple - cut flesh into strips

1 small red carrot - peeled, cut sections and strips

a handful of black fungus - soaked and break into small pieces

some toasted sesame seeds for garnishing

Seasoning [combined]

6 tbsp sugar

6 tbsp white vinegar

6 tbsp tomato sauce

270-300 ml water

1. Prepare the ingredients as mentioned above.
2. Cut fried beancurd skin into 4 or 6 pieces [depending on the size of each piece].
3. Season cucumber with some salt, leave to rest for 10 minutes.  Squeezed out excess water, quickly rinse under running water in a colander. Set aside.
4. Combine the seasoning ingredients in a bowl, gradually add in water.  Tastes to adjust seasoning.
5. Heat some oil in a non stick wok, fry pineapples for awhile or until the juices are almost dried up before adding carrots.  Stir to mix, then add in black fungus. Stir for a while to mix well and allow ingredients to cook through. 
6. Add in cucumber.  Continue to fry until ingredients are cooked through.  
7. Lastly, add in fried beancurd skin.  Stir lightly to mix well or until all ingredients are well heated and cooked.
8. Dish up into a big bowl.
9. Using the same wok, pour in combined seasoning sauce.  Bring to boil until bubbly and sugar dissolves.  You can taste to adjust seasoning again according to own preference.
10. Scoop sauce over fried ingredients.  Garnish with toasted sesame seeds.
11. This dish can be served hot or cold with rice.