Kimchi Pancakes

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Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasoning like chili peppers, garlic, scallions, and other spices. Among kimchi varieties, napa cabbage kimchi is very common.

Peanut Noodles (Vegetarian)

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We all know we should have lots of fruits and vegetables in our daily meals. These nutrient rich foods may lower risk for certain health conditions such as obesity and heart disease. Eating any vegetables is good but do you know eating raw vegetables has some additional advantages over cooked vegetables?

Carrot and Cucumber Salad

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A friend shares her way of prepare raw salad at home. The main ingredient in seasoning is lemon juice. I was surprise with the simple seasoning raw salad can turn out so good. Hope you give this recipe a try!

Korean Kimchi 韩国泡菜 (Vegetarian Version)

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This is my first time making kimchi. Actually I wanted to make kimchi for so long.  But I have no courage to try until I meet a friend who used to make her own kimchi. Without much hesitating I seek her help. I adapt her recipe with some changes.  Since I making vegetarian kimchi I omit fish sauce and substitute with vegetable stock. This vegetarian version is using spring onions. For vegetarian consumers who not taking spring onion may omit and increase the amount of ginger.

Chana Masala - Chickpea Stew with Tomatoes

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I seldom prepare Indian food as my family not fans of spices and spicy food. As a child I being expose to chilies and I love spicy food. However due to health problem I have reduced my chili consumption. No more chilies in every meal like older days.

Moringa/Drumstick Leaves in Soya Bean Stock

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Moringa/drumstick leaves are great in making quick soup. It only takes few minutes for the leaves to wilt and cook. You can use any stock base you like. For vegetarian version I used soya beans stock. Thanks to a friend for sharing this great vegetarian stock. With the stock and simple flavouring I can cook moringa leaves in egg drop (egg flower) soup anytime!

Moringa/Drumstick Leaves with Coconut & Shallots

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Moringa/ drumstick leaves are commonly used in South Indian cuisine. The leaves are used in dals, korma and sambhar. They are added to variety of curry dishes by mixing with coconut, poppy seeds, and mustard too.

Stir Fry Moringa (Drumstick) Leaves with Sprout

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We Chinese love stir fry dish. Moringa leaves are great for stir fry since it wilt in few minutes. Along with sprout I added fried egg which gave flavour to this simple stir fried moringa leaves. I prepare this dish by cooking ingredients separately. It is worth the effort when you taste it.

Braised Mushrooms with Waterchestnuts（马蹄卤香菇）

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I seldom use mushroom as star ingredient in dishes as my kids not appreciate mushroom. After looking at Wendy’s beautiful braised mushrooms with waterchesnuts dish, I can’t wait to try. This is a great dish to serve during reunion dinner.

Vegetarian Soya bean Paste Pumpkin

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This is another vegetarian dishes I have try with pumpkin. Phong Hong is right the soya bean paste (tauchew) pair really well with pumpkin. For more nutritious meal I added some tofu into this dish.

Vegetarian Acar Awak

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Few weeks ago, I visited a vegetable farm selling fresh Japanese cucumber at very reasonable price. Without much hesitating I bought about 2 kg back. Since it is too much to consume as salad I turned it into acar. Acar is type of pickling made from different vegetables in vinegar, chili paste as well as aromatic spices. I'm glad I found this vegetarian version Acar Awak at Kimmy,Cooking Pleasure. I used vegetables that I have, cucumber and carrot in this acar. 

I reduce the amount of vinegar in blanching water. Therefore my acar is not sour. It is very spicy due to the heat from the chili paste. The cucumber is crunchy and overall I'm happy with the result.

Vegetarian Tofu Rolls (豆腐素卷)

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I used to make lor bak with my mum especially when we are having big feast. Lor bak is actually marinated minced pork together with all sorts of vegetables, roll in beancurd sheet and then deep fried. Thanks to Butter.Flour and Me for her tofu rolls recipe. She inspired me to make this vegetarian tofu rolls.

These tofu rolls is soft inside with lightly crispy outside. All the root vegetables turn soft except water chestnut. It gives little crunch texture to these rolls. 

Stir-Fry Jicama(Jiu Hu Char/鱿鱼炒)-MFF Penang

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Looking at this recipe recall me of my mother stir fry jicama dish. My mum version is simple with only garlic, dried shrimps and jicama. We usually eat it by wrapping as filing with lettuce (生菜). And mostly have it during festival season. I don't know why? I guess it is great way to finish off the lettuce which usually used for praying.

Since this Jiu Hu Char looks similar with what I used to eat, I keen to try. This version of stir fry jicama is definitely more tasty and flavourful as Jiu Hu is added. 

This is Jiu Hu (Hokkien dialet); 鱿鱼(Mandarin); Dried squid. This size of Jiu Hu costs RM75 per kg. 

There is bigger size and costs RM85 per kg.

It is just great to have it as dishes to go with rice. However I try something new. Used as filling in my Vietnamese rice paper and serve with sweet, sour pickled vegetables at the side. 

Refer here on how to prepare the Vietnamese rice paper rolls

I also use as filling in my burger. 

Recipe adapted with slightly modification from Lena, Frozen Wings

Stir-fry Jicama (Jiu Hu Char)

Ingredients:

(A)

3 cloves garlic, chopped
2 shallots, chopped
60g dried squid, washed and shredded (2 squid as shown in picture)
4 pieces dried mushroom, soaked and sliced
1 piece carrot, shredded
1 medium jicama ( sengkuang), shredded
2-3 pieces cabbage leaves, shredded

(B)

1½ teaspoons salt or to taste
½ teaspoon sugar, or to taste
dash of pepper
1 teaspoon dark soya sauce for colouring
¼ cup water or more if prefer gravy

Methods:

1. Heat up about 2 tablespoons oil in the wok. Sauté garlic and shallots till fragrant. Push one side of the wok. Add in the dried cuttlefish and fry till aromatic, followed by the mushroom and stir fry till fragrant. Add in the shredded carrot, jicama and cabbage and stir fry few minutes.

2. Season with salt, sugar, pepper and dark soya. Add in water and stir fry few more minutes till vegetables cooked. Taste to check the crunchiness of the vegetables. Add more water if you need more gravy.

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

Stir-fried Manicai with Eggs (马尼菜炒蛋)- MFF Sarawak #2

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I have Manicai in my garden. Like other friends in Peninsular Malaysia we used to eat with 'Pan Mien'. My hubby suggests me to cook/fry Manicai with eggs which he had at the restaurant in Kuching. I have no idea until he ordered a plate for me at Chinese restaurant. One day I wanted to add a vegetable dish for my family dinner. The only vegetable I can get is Manicai from my garden! Why not try to cook with eggs? Of course I can't get it right. I just fry with eggs without process the Manicai. It ends up grassy fried eggs :D

After I read Stir-fried Manicai with Eggs recipe shown in Malaysia Food Fest, then only know it is common way of serving this vegetable with eggs in Sarawak. Thanks to Kelly for sharing this wonderful dish. Then I know the correct way of cooking Manicai should be washed, salted, and squeezed dry before cook. Now I can prepare nice sweet and with lightly chewy stir-fried Manicai with eggs :)

Adapted and slightly modified from Kelly Siew
Ingredients:
200g Manicai (plucked from stalks)
1 tablespoon salt

2 cloves garlic, minced
2 eggs
1 teaspoon MSG free Chicken stock powder (omit)
50ml water
1 tablespoon light soy sauce (optional)

Methods:
1. Wash the leaves thoroughly and add the salt. Leave for several minutes, then squeeze all the juice out. Rinse, and squeeze again. Place the leaves on chopping board and dice into small pieces. Set aside.
* Restaurant serve it's Manicai in small pieces. It is up to you whether like to dice or not.

2. In a wok/pan, heat 3-4 tablespoons of oil (you really need quite a bit to achieve that lovely sheen and moisture). Once it’s hot, cook the garlic until aromatic. Stir in the leaves and cook for about a minute till wilt. Add water when it starts to look quite dry (about halfway through).

3. Make a well in the middle, crack the eggs in and beat with chopsticks to mix. Once the eggs are starting to set, start mixing everything together, adding more water if needed. Turn off the heat after about a minute or so. Serve while hot.

I am submitting this dish to Malaysian Food Fest, Sarawak Month hosted by Sharon of Feats of Feasts.

 

Homemade Tomato Pasta Sauce

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Having pasta in tomato sauce is one of my family favourite meal. I cook this many times and my kids just love it! I learn it from cooking show. After knowing the basic I modified a bit to suite my liking.

 
If you notice most of the recipes (especially western) call for canned tomatoes. Well here it seems using fresh tomatoes (local) is a lot cheaper. If you prefer bright tomato red you can use tomato paste as well.

I usually cook more as the sauce can be kept well. Divide the cooked sauce into each serving portion and keep in freezer. Bring down from freezer a day before. Heat up the sauce and pour on your favourite pasta. It is very convenient right ? Let me show you how I do it ^^
 

Ingredients:

1 kg fresh tomatoes

1 onion

5 cloves garlic

2 cinnamon sticks

3 bay leaves

1 tbsp tomato sauce (or paste)

3-4 tbsp brown sugar

½ tsp salt

½ tsp pepper

1 tsp dried oregano

1 tbsp balsamic vinegar

3 tbsp vegetable oil for frying

Methods:

1. Make a “cross” at the bottom of tomatoes. Bring a pot of water to boil. Place the tomatoes inside and let it simmer for 1-2 minutes. Off the heat and remove the tomatoes. Peel out the skin and dice into cubes.

2. Dice the onion and garlic and set aside.

3. Heat up wok pour in oil. Add in diced onion, garlic, bay leaves and cinnamon sticks. Fry for few minutes till fragrant. Add in all the diced tomatoes and cook for 5 minutes. Then add in brown sugar, salt and pepper. Continue cook for another 10-15 minutes.

*Do adjust the amount of sugar as sometimes you might need more if the tomatoes are sour.

4. Lastly add in balsamic vinegar and oregano. Off the heat and leave to cool.

5. Discard the cinnamon sticks and bay leaves. With food processor blend the cooked sauce till fine paste. Serve on cooked pasta or divide into serving portions and freeze for later used. Enjoy!

After knowing how easy and simple it was do you consider make your own pasta sauce too ?

I am sharing this recipe at :

Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv




Muhibbah Malaysian Monday hosted by Sharon of Test with Skewer

Avocado Mexican Salsa with Crispy Chicken

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Before I go to today recipe I like to talk about Avocados From Mexico. They are the World’s Finest! Grown in the volcanic soil of Michoacán, their avocado trees bloom year round – the only place in the world that this is true. Originally grown in Mexico, centuries ago, years of expert cultivation have produced the creamy delicious taste people love. Avocados From Mexico are versatile and always delicious in everything from salads to smoothies. They’re great for cooking and baking too!

For more information about Avocados From Mexico visit this website.

Today Avocados From Mexico has Recipes from Avocado Lovers section on their website. The new recipes section will give amateur cooks and foodies who love avocados, the opportunity to upload their favorite avocado recipes, download ringtones, wallpapers and other fun items to show their avocado love and discover other fan favorite avocado recipes. Do visit their link, Recipes from Avocado Lovers for fabulous avocado recipes!

This salsa is great side dish with meat. Sometimes I like to enjoy it with my homemade chicken nuggets. But today I serve it with crispy chicken fillet. I hope you will like it.

Ingredients:
~crispy chicken
1 chicken breast
2-3 tablespoons flour
1 egg (slightly beaten)
1/2 cup breadcrumb
Vegetable oil for frying

~avocado salsa
2 medium diced tomatoes
1/2 diced medium sized onion
half a cucumber, peeled and diced
1 avocado, peeled and diced
2 jalapenos/ chilies (or more if you prefer it hotter)
About 1/4 bunch of cilantro
1-2 tablespoons lemon / lime juice
1/2 teaspoon of minced garlic
1 tsp of salt

Methods:
~crispy chicken
1. Cut the chicken breast thinly. Coat with flour, egg and lastly breadcrumb. Repeat the same till all finish.

2. Heat up a pan. Pour in oil. Arrange the coated chicken and cook at medium low heat till cooked and golden brown. Dish out and place on kitchen towel to drain excess oil.

~avocado salsa
1. Wash and dice all the vegetables.

2. Put all ingredients in a bowl.

3. Add salt, garlic and lemon juice. Mix them up. Chill if you preferred.

Serve and enjoy!

Disclosure: This is part of a sponsored campaign with The Foodie Blogroll and Avocado From Mexico.

Summer Rolls Vietnamese Style

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Sometimes I like to have light meals. Vietnamese spring rolls are one of my choices. This rice paper roll is commonly use in Vietnamese cuisine. They are made from white rice flour, tapioca flour, salt, and water. It is usually sold dried in thin, crisp, translucent round sheets that are wrapped in cellophane. The sheets are dipped briefly in warm water to soften them, then wrapped around savory or sweet ingredients.

The 1^st times I 'know' this rice paper roll via TV cooking show. After knowing how easy it was to prepare Vietnamese spring roll I told myself I should try out. I'm glad I did. It is very refreshing meal with lots of vegetables inside the rolls. Having Vietnamese rolls not complete without the sweet sour dipping sauce. I would say the sauce is pretty much vary according to personal taste. As long as the sauce has the sweet, sour and spicy component you are almost there of having the right sauce. You will definitely satisfy of having these Vietnamese spring rolls with your own personal taste of sauce.

Ingredients:

~ Filling
Carrot

Cucumber
Tomato
Coriander (or any herbs like basil, mint etc.)

*I didn’t weight the vegetables. Do use any quantity you like.

Some cooked chicken breast (shredded)

One packet of vermicelli (50g)

~ Sweet sour sauce

2 tsp sugar

2 tsp good quality vinegar

1 tbsp lime juice (or lemon juice)

1 tsp chilies sauce

1 fresh chili padi (diced thinly)

Pinch of salt

*mix all and stir to dissolve. Set aside.

Few rice paper rolls for wrapping (about 6 sheets)

A shallow bowl of warm water to soften the rice paper roll

Methods:

1. Thinly slice all the vegetables. Set aside.

2. Soak the vermicelli about 5 minutes. Bring a pot of water to boil. Cook it until transparent. Dish out, drain and put in a container to cool. Make few cuts on the vermicelli with a pair of scissors.

3. Begin wrap by soften a piece of rice paper roll in the warm water. Immediately place on the working board. Start arrange the filling with vermicelli first then the rest of vegetables and shredded chicken on top.

*Place the ingredients that you like to “show” on the top.

4. Wrap by folding towards center then the sides. Roll up till the end. Repeat the same for the rest.

5. Serve with the sauce and enjoy!

Some cool gadgets from Amazon that you might need :)

I'm sending this post to

1. Recipe Box Linky # 6 - Thanks for Lunch  hosted by Bizzy Bakes

2. Made with Love Mondays hosted by Javelin Warriors Cookin w/Luv

 

3. Full Plate Thursday hosted by Miz Helen's Country Cottage

Vegetables Pancake

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We used to hear "Eat your vegetable" since we are kid. After become mum I have the responsibility to get my kids eat their vege :D Sometimes need to do some tricks to get them take their green. After seeing Vegetable Manchurian recipe it inspires me to make this vegetable pancake.

 

Ingredients :
2 cups grated cabbage       
1/4 cup grated carrot
1 fresh corn kernels
1/2 diced onion              
1/2 tsp salt
1/2 tsp pepper
1/2 cup all-purpose flour         
3 tbsp corn flour         
1-2 tbsp of water if too dry                    
Oil to fry
 
Methods:

1. Get all the vegetables ready and put inside a mixing bowl.

2. Season with salt and pepper. Follow by flour. Mix till well combine. Add water if the mixture is too dry.

3. Once the vegetable mixture is ready heat up the wok.

4. Pour in oil. Gather the vegetable mixture into 'patty' and pan fry with medium heat till golden brown.
* Only turn over the pancake after set (brown).
* I suggest to deep fried the patties as it yield better crispness.

5. Dish out and drain excess oil on kitchen towel.

6. Serve with sauce of your choice. Enjoy!

Watermelon Rinds Salad

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We used to eat watermelon flesh as fruits especially during hot day. It is very refreshing! Do you know that the watermelon rinds (skin) can be used as dishes too?

 

According to Wikipedia, watermelon rinds, usually light green or white color are edible and contain many hidden nutrients. Most people avoid eating them due to their unappealing flavor. They are sometimes used as a vegetable. In China they are stir-fried, stewed or more often pickled. When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US.

I learn this salad from a Taiwanese cooking show. It is easy to prepare and yet refreshing and tasty. So do consider this salad whenever you having your watermelon.

I'm sending this recipe to Weekend Herb Blogging # 338 hosted by Cristina from La Cucina di Cristina

 
Ingredients:
100g watermelon rinds (only white part of the rind, slice thinly)
30g shredded carrot
1/2 onion, thinly slice
1 big red chili, thinly slice
handful of peanuts or cashews
 
~Salad dressing
1/2 tablespoon fish sauce
1/2 tablespoon sugar
1/2 tablespoon vinegar
1/2 tablespoon lime juice
1 teaspoon hot sauce
1/2 teaspoon sesame oil
 

 
Get all the ingredients ready. Pour in the salad dressing and toss well. Sprinkle course peanut on top before serve.