Potato Chye Sim Stir-Fry

This was a simple side dish that I made with the Coconut Tofu Stew. It was influenced by Indonesian food and hence the use of soy sauce and sweet sauce.

Potato Chye Sim Stir Fry
Some olive oil
1 large onion, sliced into rings
3 cloves garlic, minced
50ml water
3 small potatoes, halved and sliced
200g chye sim, cut into small pieces
1 tablespoon sweet sauce
1 -2 tablespoon dark soy sauce
light soy sauce to taste


Method
1) In a pan, add some olive oil and saute the onion until soft and fragrant. Add the garlic and continue sauteing.
2) Pour in the water and potatoes. Cover the pan and let it cook until the potato is tender.
3) Add the stems of the chye sim and the seasoning. When it turns a bright green, add the chye sim leaves.
4) Continue to mix it well and once the leaves are wilted, remove from heat and serve hot.

Tofu Coconut Stew

This is a curry or stew made with coconut milk as the base. In the Malay cuisine there is a dish called Lemak - literally it means fats - made with coconut milk and spices. Traditionally it contains dried shrimps and a whole lot of spices and this version is just made with the spirit of Lemak in mind rather than the actual spices used in the dish simply because I didn't do sufficient research to find out the actual spices that went into the Lemak. Anyway, I liked it and served it with some white basmati rice but my hubby wasn't feeling it. I suggest trying it with some additional spices or a small batch of it. 

Tofu Coconut Stew
2 pieces tofu
Olive oil
1 large onion, sliced
1 thumb sized ginger, minced
3 green chilies, sliced thickly
1 tablespoon chili powder
1 teaspoon turmeric
200 to 300 ml water
2 stalks laksa leaves
1 carrot, cut into thick matchsticks
200g cabbage, shredded thickly
2 tablespoon veg belachan powder
200ml coconut milk
Salt to taste

Method
1) Slice the tofu cross sectionally and cut into half to make a triangle. You should get 8 triangles in all.
2) Pan fry the tofu until golden brown. Remove and drain.
3) Add the onions and saute until fragrant. Add the ginger and chili.
4) Once it starts to release its fragrance, add chili powder and turmeric. Saute for about 30 seconds.
5) Add the water and laksa leaves. Bring to a boil.
6) Add the carrot and cabbage. Once cooked, add the pan fried tofu, veg belachan powder and coconut milk and salt to taste.
7) Do not let it boil. Once it simmers, remove from heat and serve.

Spicy Pumpkin Noodle Soup

I knew buying that pumpkin was not a good idea. As much as I love pumpkins, my hubby hates with the same intensity. But I was alone at the supermarket and he was not there to stop me from purchasing the offending vegetable. However, after settling it in a cosy corner of the fridge, I was not sure what to do with it next. There was a very good chance that I had to finish the whole pumpkin myself if I cooked it and I've always enjoyed it stir fried with some coconut served on top of some steaming basmati rice - yet another no-no for my hubby.

As the pumpkin threatened to wilt, I was hit with an idea. Why not make mee rebus - a Malay soupy noodles made with beef stock and sweet potatoes - with pumpkin instead? However, I have forgotten how the real mee rebus tastes like and  so I decided to reinvent the dish using the concept of mee rebus. I spiced with lime leaves and lemongrass - adding a thai spin to it. The end result was very very good, and my hubby did not even realise he was eating pumpkin! I think the pumpkin base is so good it can be a soup on its own. This makes a filling dish. 

Spicy Pumpkin Noodle Soup

800g pumpkin - weighed with skin and seeds

2 teaspoon coconut oil/olive oil

1 medium onion

3 cloves garlic

3 chili padi

1 small piece of ginger

5 lime leaves

2 lemongrass stalks

600ml water

1 vegetable stock cube 

1 tablespoon salted soy beans - optional

salt/soy sauce to taste

50g baby corn - optional

50g sweet peas - optional

10 tomatoes - optional

2 tau pok (deep fried tofu) - topping

some beansprouts - topping

1 red chili - garnish

enough yellow noodles to serve 3 (about 400g)

Method

1) Remove seeds and steam pumpkin until cooked. Scrap the flesh. Discard the skin.

2) In a pot, add the oil and saute the onions and lemongrass. Once caramelized add garlic, ginger, lime leaves, chili padi. 

3) Once the aromatics are cooked, add the water, vegetable stock and the pumpkin.

4) Using a immersion blender, puree until smooth (yes, including the lime leaves).

5) Add the vegetables, salted soy beans and seasoning and bring to a boil. Remove from heat.

6) In another pot, boil some water and blanch the beans sprouts. Remove.

7) Boil the yellow noodles and remove when cooked.

8) Assemble: Place the noodles on the bottom of a bowl. Top with pumpkin gravy, and top with tau pok, bean sprouts and sliced red chili. Serve. 

Chili Kangkong (Water Convolvulus)

Kangkong is a popular dish in Southeast Asia. In the parts that I come from, it is usually served as a side dish to seafood dinners. Sauteed with shrimp paste or with bits of squids, this dish was one of my favorites. Spicy and a little saucy, it pairs excellently with some steaming hot rice. After turning vegetarian, its not often that I cook this delectable vegetable. Since I was planning to make the Kampong Fried Rice I decided to make this dish as an accompaniment. I wanted it to be fiery so I added birds eye chili and perfumed it with some garlic. It was hard not to polish this dish off by myself and I'm sure I will be making it soon again!

Chili Kangkong

1 teaspoon olive oil

220g kangkong, cut into small pieces

3 red birds eye chili (chili padi), sliced finely

3 garlic cloves, minced

soy sauce to taste

Method

1) In a wok, add the oil and saute the garlic and chili until fragrant.

2) Add the kangkong and soy sauce. Saute until the kangkong wilts and changes to a  bright green colour.

3) Remove and serve immediately. 

Vegan Kampong Fried Rice

Sometime last month, I received an email request about finding a traditional fried rice dish that is unique to Singapore and Malaysia. My search came back with zilch and also since my hubby is not a fan of rice, I don't cook rice often at home. However, during the search, I stumbled upon a few sites that were discussing Kampong Fried Rice, another traditional fried rice made with simple ingredients. I decided to make my own version of it and to substitute egg, I used Chinese tofu , crumbled and sauteed with a little black salt. The end result was pretty tasty and both of us enjoyed it very much!

Kampong Fried Rice

150g firm silken tofu

1 teaspoon olive oil

a pinch of black salt

a pinch of turmeric

2 teaspoon olive oil

3 shallots, sliced

3 garlic cloves, minced

1 tomato, quartered

150g cabbage, shredded

enough cooked rice for 2 people (sorry, I forgot to measure this!)

salt and soy sauce to taste

2 teaspoons vegetarian belachan powder (optional)

Coriander and spring onion for garnishing (optional)

Method

1) In a wok, add the oil, silken tofu, turmeric and black salt. Saute until the tofu is crumbled and loses moisture. (It should become quite dry). Remove.

2) Add the remaining oil and cook the shallots until crispy. Remove and drain on a paper towel.

3) In the same oil, add the garlic and saute until slightly brown and fragrant.

4) Add the tomato and cabbage and cook until wilted. Add the seasonings.

5) Add cook rice and stir until well coated. Continue to cook over low heat until rice is well incorporated. 

6) Sprinkle the crisped shallots, coriander and spring onions. Serve hot. 

Vegan Roti Prata/ Roti Canai

Roti Canai or Prata is a staple in many Malaysian and Singaporean diet. Thought to be invented in Malaysia, this flat bread is served during breakfast and in the evenings with a cup of teh tarik or pulled tea. It is not the most healthiest of meals, as usually roti prata comes liberally drenched in oil. As with any breads, it can be served plain or with several fillings like onions, cheese, minced meat, egg or for the sweet tooth with ice creams, chocolate syrup and more. Roti prata is usually served with dahl or a savoury curry. Some people just enjoy plain with sugar.

This recipe comes from my mother who made a vegan version for me and my hubby. Normally, roti prata is made with margarine so vegans have to be careful of the sneaky dairy added to margarine. Also, this is a healthier version without much greasiness. If you'd like feel free to add as much oil as desired. My mother never measures when she cooks hence this measurements might look a little weird. Feel free to adjust them according to your needs. Also, while this was hand kneaded and took a long time, I think a powerful mixer like kitchenaid can work too!

Vegan Prata/Roti Canai (this was made to feed a family of seven with extra to freeze)

1955g flour

20g salt

20g sugar

130ml vegetable oil

967ml water

1 tablespoon oil (additional)

Method

1) In a large bowl, measure out the flour.

2) Heat the water until it is quite warm. (Feels hot to the fingers). Dissolve the salt and sugar in the water.

3) Pour in the water and oil into the flour. 

4) Mix well and get a handsome strong man (like my hubby!) to knead...

5) And knead....

6) until a soft, smooth and pliable dough is created. Brush the surface with the 1 tablespoon of oil and cover the bowl.

7) Leave it to rest for several hours. We made the dough around 12 in the afternoon and my mother made the prata in the evening around 6 pm.

8) Roll the dough into small balls, around the size of a golf ball or slightly larger (depending on how big and thick you want the parata).

9) Rest the dough again for about 1/2 hour. This relaxes the gluten in the dough allowing it to stretch.

10) Prepare a large work area. Oil the work area surface. Spread the dough out with the palm of your hands as much as possible. If you can follow according to the video. If not using your fingers, you can gently stretch the dough out until it becomes really really thin. 

11) Fold all sides in to create a square. 

12) On a pan, over medium heat, drizzle a little oil. Place the parata dough on it and wait for it to cook. The dough will change from opaque to translucent.

13) Flip and cook the other side. Drizzle some oil if it is dry or necessary. Flip as necessary until brown spots start to appear (pic above -partially cooked) and continue until the prata is cooked and ready.

Note: This dish is a healthier version, hence the oil content is lower. If you are looking for the authentic version, be liberal with the oil use especially when spreading out the dough and cooking it on the pan. 

Vegan Char Kway Teow

Char Kway Teow is a popular dish in Singapore and Malaysia. Traditionally made with lard, cockles and other forms of meat and seafood, CKT is heavy in saturated fats. In its defense, CKT was meant to be for Chinese immigrant laborers in this region and hence needed a cheap, high calorie meal. However, CKT has become so popular that today it is available in many gourmet restaurants and hotels. CKT is one of my hubby's favourite dishes but I don't make it often (enough) as I don't like using the refined rice noodles. However, whenever I do make it, I try my best to make it as authentic as possible. The noodles itself is supposed to be dark, so please feel free to use as much dark soy sauce as you like.

Vegan Char Kway Teow

2 tofu, cubed and fried

2 teaspoon oil

1 onion, sliced

2 cloves garlic, minced

1/4 inch ginger, minced

100g cabbage, shredded

100g chye sim or any green leafy vegetables, cut

2 red chili, sliced

50g bean sprouts

400g flat rice noodles

dark soy sauce to taste

1 teaspoon light soy

1 teaspoon dark sweet soy sauce (ketchup manis)

Method

1) In a wok, add the oil and saute the onion until golden brown. Add the garlic and ginger. 

2) Add all the vegetables (excluding bean sprouts) and cook until it softens and wilts.

3) Add the noodles, bean sprouts and fried tofu. Season to taste. 

4) Mix well and stir fry until the noodles are cooked which will not take long. 

5) Serve hot.

Chinese Olive Fried Rice

I never realised how incomplete my life was until I had Olive Fried Rice at one of my favourite restaurants. Even my rice hating husband was so taken in by this savory vegetable that he gladly gobbled down the fried rice that I ordered. Needless to say, I  was intrigued and a trip to the local supermarket found me standing in front of a jar of black mass that I believed was the wonderful seasoning/vegetable that I was searching for. Fortunately, I am happy to report that I did pick up the correct ingredient and made my own version of Olive Fried Rice. Enjoy!

Chinese Olive Fried Rice

1 firm tofu

1 large potato

2 teaspoon oil

1 large onion

3 large cloves of garlic

2 chilli padi

160g long beans

1 carrot

100g cabbage

2 tablespoon preserved mustard in olives

½ tablespoon reduced sodium soy sauce

500g cooked rice

Method

1) Slice the tofu into thin pieces and deep fry until crispy. Set aside.

2) Slice the onion, chilli padi, long beans and cabbage. Dice the carrot. Mince the garlic.

3) In a wok, add the oil and sauté the ginger and chilli padi until fragrant. Add the remaining vegetable and the preserved mustard in olives. Saute until the vegetables are cooked.

4) Add the cooked rice and soy sauce. Stir until the rice is well incorporated. Adjust seasoning to taste.

5) Remove from heat and sprinkle deep fried tofu pieces before serving.

Meal in a Bowl - Gado Gado

I remember eating my first gado-gado when I was in primary school. Wisps of vegetables smothered in peanut gravy, it was different from the traditional rojak that my mum used to make. I didn't think much of it and it was soon a forgotten memory. After turning vegetarian, I chanced upon gado-gado when I searching for a peanut sauce recipe online. I knew that this Indonesian salad would be a perfect meal in a bowl with nutritious vegetables and nuts. Also, the fat content is relatively low depending on how you prepare it and this can make a great raw salad dish. The vegetable crackers on top are just for the texture, they add a crunchy feel to it. If you are not able to get your hands on them, it can be simply omitted. Feel free to add any other vegetables of your choice. 

Gado-Gado

2 potatoes, peeled and boiled

200g cabbaged, shredded and blanched

100g long beans, cut to 2 inch size and blanched

3 tofu, cubed and fried/baked/pan-fried

1 cucumber, cut into thick pieces

a handful of bean sprouts, washed

vegetable crackers

Peanut Sauce:

1/2 tablespoon oil

50g onion, sliced

3 cloves garlic, pounded

400ml water

2 teaspoon chilli powder (or to taste)

30g tamarind soaked in 120ml water

6 tablespoon brown sugar

1 teaspoon salt

3 tablespoon soy sauce

1 tablespoon dark soy sauce

300g roasted grated peanut

3 tablespoon sesame seed

Method:

1) In a pan, heat the oil and add the onions. Saute until fragrant. 

2) Add the garlic and let it brown for a minute.

3) Add the water and  chili powder. Bring to boil.

4) Bring the heat to low. Add the seasoning, tamarind water and peanut and sesame seeds.

5) Adjust the taste and bring to a simmer. Take it off the heat.

6) To assemble, add required amount of vegetables in a plate. Spoon over the peanut sauce. Crumble some vegetable crackers on top.

Porridge for the Ailing Soul

The past few weeks my family and I have been battling sore throat and the dreaded sniffles. I haven't been having motivation or energy to cook elaborate meals and so I made some soothing porridge which is really quite easy to do. Porridge has a special place in my heart as traditionally my mother used to make it for dinner during Ramadhan. It is gentle on the stomach and filled with nutrition and so it was a good way to start the evening. She usually makes a spicy tomato relish of sorts but I just kept this dish simple and paired it with the kailan stir fry.

Rice Porridge

100g broken rice 

1 tablespoon channa dal

1 liter water

2 cloves garlic, sliced

1/2 thumb size ginger, sliced

1/2 teaspoon cumin

1/2 teaspoon garam masala

Salt to taste

Method

1) Wash the broken rice and channa dal until the water runs clear.

2) In a pot add all ingredients and bring to boil.

3) Simmer until the rice is completely cook and turns mushy. Cook to attain desired consistency. The longer you cook, the thicker it gets. 

Tip: Using a pressure cooker will speed up the process.

Green Curry Noodle

Though my holiday to Phuket was not as magical as I expected it to be, I fondly look back on the delicious vegetarian food that I got to enjoy. As I was there during the Phuket Vegetarian Festival, it was relatively easy to get veg food and often I was stuffing my face with fried fritters and street snacks. And, it was also the first time I got to try the famed green curry and it was a mild spicy curry that tantalizes the taste buds almost apologetically. The use of coconut milk reminded me of a Malay dish called Lemak (literally translated: 'fats'), so called for the heavy use of coconut milk. It is also mildly spiced with turmeric and often with some shrimp paste but the green curry was a favourite for its refreshing and aromatic allure.

So, after coming back, I needed to recreate green curry. I was initially tempted to use store bought paste but unfortunately they contained fish sauce or shrimps in it. A cursory search on trusted google let me to this website which made very good green curry paste. I actually doubled the recipe and made green curry another day. 

I also decided to try using the curry as a base to make noodles and it turned out pretty good. Just throw in flavourful vegetables of your choice, like corn, carrots and top it with some beancurd for proteins. Unfortunately, the picture covers the noodles completely but its somewhere underneath all that veggie!

Green Curry Noodles

2 teaspoon coconut oil (I used it as I didn't want to use too much coconut milk, but any oil is fine)

1 tofu

100g shallots, sliced

700ml water

100g carrots

150g broccoli

100g cauliflower

80g baby corn

60g oyster mushroom

2 teaspoon salt or to taste

1 tablespoon soy sauce

pepper to taste

6 tablespoon green curry paste (adjust salt according to how saltiness of the paste)

12 tablespoon coconut milk

300g - 400g noodles

Method:

1) Slice the tofu into triangles and fry them in the coconut oil. Remove and drain on kitchen paper.

2) In the same oil, add shallots and fry until golden brown.

3) Pour the water and bring to  a boil. Add hard vegetables like carrot, baby corn and cauliflower first. Cook until it softens a little and add the remaining vegetables.

4) Add the remaining seasonings, green curry paste and coconut milk. Add more coconut milk if you would like it creamier.

5) Bring to  a boil and remove from heat.

6) In a pot, boil the noodles until it is cooked. Drain and serve up into bowls. Pour the green curry on top and add the sliced tofu.

Spicy Fusilli Pasta

I'm not sure how this dish actually came about. Pasta is not traditional Asian food even though wheat is extensively used in our cuisine. I remember eating macaroni prepared as a stir fry when I was teenager and the full fledged pasta with tomato based sauce much later in university. Now, pasta is pervasive and is prepared in so many delicious ways with delectable Asian twists like pesto sauce prepared with laksa leaves. I do think that stir frying pasta is possibly a Malay invention (I'm just guessing) because I remember it being served at Malay food stalls and also my Malay neighbor used to make this dish for us during Ramadan. Of course, back then it was (and still is) loaded with bits of minced meat, prawns and shrimp paste. 

Keeping the traditional idea in mind, I made my own version of stir fried pasta adding bits of deep fried shallots, dried chilli flakes and belachan powder (which I discovered on a recent trip to the grocer). It makes a really colourful and spicy dish and it is high in protein and fiber. Feel free to use any pasta of your choice - I've made this with shell pasta, macaroni, and even spaghetti.

Spicy Fusilli Pasta

1-2 tablespoon oil

70g shallots, peeled and sliced

2 tofu, cubed

65g onions, peeled and sliced

1 lemongrass, bruised

2 tomatoes, diced

1 bell pepper, diced

1 small carrot, diced

150 cabbage, shredded finely

180g broccoli, cut into small florets

2 teaspoon vegetarian belachan powder (optional)

1 tablespoon dark soy sauce

2 tablespoon light soy sauce 

10 dried chilli, ground to become flakes

300g fusilli pasta

Method

1) In a wok, add the heat the oil and add the sliced shallots. Under medium heat, cook the shallots until it is deep golden brown and starting to crisp. Remove form heat. Be careful not to overcook the shallots - it will turn bitter.

2) In the same oil, deep fry the tofu. Remove. (You can place the fried tofu on absorbent paper to remove some of the oil).

3) Add the sliced onions and lemongrass to the remaining oil. Saute until golden and fragrant.

4) Add the tomatoes and cook until it starts to disintegrate.

5) Add the remaining vegetables (except broccoli), sauces, chili flakes and belachan powder . When the vegetables appear to be cooked halfway, add the broccoli florets (broccoli cooks quite fast).

6) In the meantime, boil some water in a large pot. Add some salt and olive oil and throw in the pasta. Cook according to instructions until al-dente.

7) Add the cooked pasta and fried tofu to the vegetable mixture and stir until well incorporated. Check to ensure seasoning is sufficient and adjust according to taste.

8) Dish up and sprinkle some deep fried shallots before serving.

Stir Fried Winged Beans

I always buy vegetable on a whim... I can't resist anything that looks different, reminds me of a dish that I like or I just crave for. Generally, I always pick up tomatoes, cabbage, lots of green leafy vegetables and the occasional odd vegetable. This time round, I saw winged beans at a local supermarket and it had been years since I last ate it. I just knew it will taste great sauteed with chili paste and I quickly picked up some.

Sure enough, I made a very simple stir fry of just garlic, chili paste and winged beans and it was well received by my family including my picky brother!

Stir Fried Winged Beans

2 teaspoon oil

2 large cloves of garlic, minced

1-1.5 tablespoon chili paste (or to taste)

200g winged beans

Salt to taste

Method:

1) Wash the winged beans and remove the thick fibrous 'vein' like thing on both sides of the beans. Slice and set aside.

2) In a wok, heat oil and saute the garlic until golden. 

3) Add chili paste and continue sauting until it turns a darker red.

4) Add winged beans and salt and cook on low heat until it is tender and not too fibrous. 

Indian Mee Goreng (Stir Fried Yellow Noodles)

My husband is a noodle fiend and in particular he has a weakness for yellow noodles cooked in the traditional 'mama' (note - uncle in Tamil.. not mother) style. Initially created by Indians in South East Asia, this dish is prevalent in many Indian run eateries in Singapore and Malaysia. 

The original version is a lurid red (from red coloring, chili paste and tomato sauce) and contains chunks of mutton, eggs and/or shrimp paste. The usual vegetables will be some chye sim and bean sprouts. Of course when eating Indian mee goreng, throw out all concerns about nutrition as this dish is made with liberal amounts of oil. 

Though in a way, it is comfort food, I don't enjoy eating Indian mee goreng at eateries due to its high oil and poor vegetable content. However, I enjoy cooking this for my hubby as its one of his favorite dishes and also I sneak in quite a bit of vegetables without him complaining. This is really a tasty dish that is well worth the effort!

Indian Mee Goreng

2 pieces of beancurd, diced

160g pototoes, peeled and diced

2 tablespoon oil

1 lemongrass, bruised

120g yellow onions, sliced

4 cloves garlic, minced

3 to 4 tablespoon chili paste (adjust according to heat preference)

140g chye sim, washed and sliced, separate stems from leaves

200g cabbage, shredded

2 tomatoes, cut each into 8 pieces

2 tablespoon tomato sauce

1/2 tablespoon sweet sauce (kecap manis)

1 tablespoon dark soy sauce (I use salt reduced)

2 tablespoon light soy sauce (I use salt reduced)

600g yellow noodles (washed twice to remove oil)

80g bean sprout

Method:

1) Deep fry/bake/pan fry beancurd and potatoes until cooked and slightly crispy. Keep aside.

2) In a wok, add the oil and lemongrass. Saute until the fragrance is released.

3) Add yellow onions and saute until golden brown.

4) Add the garlic and saute for a minute, add the chili paste. Saute until the paste turns a darker red.

5) Add the stems of chye sim and cabbage. When it is half wilted, add the tomatoes.

6) Continue to saute until the tomatoes start to soften but do not let it disintegrate. 

7) Add the sauces and stir a few times.

8) Add and add the noodles, chye sim leaves, bean sprouts, cooked potatoes and beancurd.

9) Stir well to mix the noodles with the sauce and vegetable. Let it cook over low heat until done. (The noodles will not be stick to the teeth when you bite it)

10) Adjust seasoning as required. Serve with sliced cucumbers and halved limau kasturi (small lime).