My Kitchen Story

~ Tau Suan (Mung Beans Dessert) -  绿豆爽  ~ Ingredients: (Serve 4) Ingredients 300g mung beans 1 1/2 piece cane sugar 1.1 litres water Pandan leaves 1 you tiao (fried dough fritters) - optional Thickener 40g sweet potato starch (not flour) 120g water (Mix it and set aside) Methods: 1. Soak the beans in hot water for 30 min 2. Drain off the water, add some pandan leaves on the mung beans and over high heat steam for 10 min or until they are soft (with a bit of bite and not mushy) 3. Heat the pot and add in 1.2 litres of water with the pandan leaves and sugar. Let it boil for about 10 minutes 4. Add in the mung beans and boil for another 5 minutes. 5. Remove the pandan leaves and add in the thickening mixture. Continue stirring until the tau suan slowly thickens. Serve with fried you tiao.

~ Pickled Green Mango (Sour Plum Powder Version) -  腌青芒果  ( 酸梅粉版 ) ~ Ingredients 600g green mango 2 tsp salt 6 tbsp sugar (I used unrefined brown sugar) 1 tbsp sour plum powder Methods: 1. Peel the green mango, remove the seeds, and cut into thick slices. Add salt and stir well. Marinate for 2 hours 2. Wash off the salt with clean water, then soak in ice water for half an hour, drain the water, and set aside 3. Add sugar and sour plum powder to the green mango slices and stir well 4. Store in the refrigerator overnight and enjoy

~ Rice Cooker Vegetarian Fried Rice -  电饭锅炒斋饭  ~ Ingredients: (Serve 2) Ingredients A 1 1/2 cup of jasmine rice, washed and set aside 1 medium carrot, peeled and diced 6 stalks long beans, washed and diced 1 small onion, peeled and diced 3 cloves garlic, minced Vegetarian luncheon meat/char siew, diced 3 Shiitake mushroom, soaked and diced (optional) 1 tbsp Mushroom Powder 1 tbsp Light Soy Sauce 1 tbsp Sesame Oil 1 tbsp Vegetarian Oyster Sauce Pepper Ingredients B 2 eggs, fry in the rice cooker (as shown) Oil for frying Use a spoon to break the fried eggs into small pieces Dish out and set aside Garnish 1 stalk spring onion, diced (optional) Red chili, diced Methods: 1. Mix all ingredients A in the rice cooker bowl 2. Set the rice cooker to white rice normal, cook until it is done. 3. Open the rice cooker cover, put in the eggs and use a spatula to mix in the rice cooker bowl evenly. 4. Dish out, sprinkle with spring onions and chilies. Served while hot. 

~ Vegetarian Hor Fun -  炒斋河粉  ~ Ingredients: (Serve 2) Step A Dried Hor Fun (A1 Brand) - 3 pieces, soak with boiling water for 5 min and drain it (or you can buy normal wet Kuay Teow from market/grocery), set aside Step B 5 Garlic, sliced Onions, diced Thumb Size Ginger, sliced 6 pieces Vegetarian Fish Balls, cut into 4 quarter 3 eggs, lightly beaten 6 stalks Choy Sum, washed and cut  2 tbsp Mushroom Powder 2 1/2 tbsp Cornflour, mixed with 1 tbsp water 3 tbsp Light Soy Sauce 1 tbsp Dark Soy Sauce 1 tbsp Sesame Oil 2 tbsp Vegetarian Oyster Sauce 4 cups Water Pepper Garnish 1 stalk spring onion, cut into 0.5cm long Red chili, cut Methods: 1. Fry the garlic, onion and ginger for few seconds, add in Choy Sum’s stems and continues to fry for 3 minutes 2. Add in the vegetarian fish balls and Choy Sum’s leaves, stir for 3 minutes 3. Add in water, vegetarian oyster sauce, sesame oil, light soy sauce, dark soy sauce, mushroom powder, cornflour mix and pepper until the stock thicken then stir i

~ Stir-fried Vegetarian Mock Char Siew -  炒斋叉烧  ~ Ingredients: (Serve 2) 150g mock char siew, sliced 0.5-1cm thickness 1/2 onions, sliced 2 gloves garlic, chopped  1 thumb size ginger, sliced 1 thumb size red chili, sliced 1/2 tbsp sesame oils 1/2 tbsp cooking oils 3/4 dark soy sauce 1 1/2 tsp sugar 1/2 tbsp cornflour (mixed 1 tbsp water to give shine) Dash of pepper Garnishing: Spring onions, diced White sesame seeds Methods: 1. Fry garlic, ginger & onions into the sesame & cooking oils until fragrant over MEDIUM heat 2. Add mock char siew and stir fry for 2 minutes over MEDIUM heat 3. Add dark soy sauce, sugar, pepper then continue to stir fry for 1 minute over LOW heat 4. Pour the mixed cornflour for 1 minute & dish out into a plate, garnish with spring onions & white sesame seeds, served while hot.

~ Vegetarian Fried White Bee Hoon -  炒斋白米粉  ~ Ingredients: (Serve 2) 2 block A1 Bee Hoon (soaked in room temp water for 30-45 min, drain off the water when it turns soft) 3/4 carrots (shredded) 1/4 long cabbage  4 shiitake mushroom (soaked & cut) 60g black fungus (soaked & cut) 2 shallots (chopped) 2 gloves garlic (chopped) Sauces: 3/4 cup mushroom / vegetable stock  1 1/2 tbsp sesame oil 1 tbsp vegetarian oyster sauce Pepper (mixed all sauces ingredient in a bowl, set aside) Garnishing: Spring onions (diced) Chili (sliced) Methods: 1. Fry garlic & shallots until fragrant, add in long cabbage & carrot, fry for 3 minute over MEDIUM heat 2. Add sauces and continue to fry for 1 minute over MEDIUM heat 3. Add in the drained soften bee hoon, use chopsticks to mix it well over a LOW heat. 4. Dish out into a plate, garnish with spring onions & chili, served while hot.