Tasty Vegetarian Kitchen: April 2020

Wednesday, April 29, 2020

Steamed Taro Cake 芋頭糕

Ingredients A:

1 bag of rice flour 粘米粉 ~500g or 5 cups
Tapioca flour 太白粉100g or 1 cup
Water 2000ml (or 8 cups)

Ingredients B:

2 bags of frozen taro or fresh taro
1 small bowl of cut ham
1 small bowl of cut shiitake mushrooms
菜餔少許
1tsp salt
1tsp white pepper
1tsp mushroom extract
1tsp five spices 五香粉
Vegetable oil

Toppings:

Peanut powder
素肉鬆
Cilantro 香菜
Slices of red/green chilies

Instruction:

Mixed ingredients A.
Pour some oil into pan to stir fried mushrooms, hams and taro.
Then pour in ingredients A.
Cook till it is in pasty.
Brush oils on pan, and then pour in the taro paste into pans and press gently.
Steam for 45-60 minutes.
Add toppings.
Let it cool and turns firmer. Then cut into square/diamond shape. Serve with soy sauce paste or chili sauce.

After steamed for 60 minutes

Wednesday, April 22, 2020

Fried Tofu with plum sauce 梅汁紅燒豆腐

Ingredients:
Fried tofu
Cucumber cubes
Yellow and red bell pepper
Plum sauce

Black Glutinous Rice with Coconut Milk 椰汁黑糯米油條

Ingredients:

Black Glutinous Rice
Pandan leaves
Sugar
Salt
Coconut milk 1 can
油條（冷凍）

Direction:

Cook glutinous rice in instant pot for 20 minutes. Rice and water portion is 1:1. (For 5 cups of rice, add up to level 9-10 cup with water.)
Add sugar to taste.
Mix coconut with some salt in a separate bowl.
Bake or air fried the roll.
Serve black glutinous rice with few spoon of coconut milk and slices of 油條

Sunday, April 12, 2020

Mom’s recipe:

Ingredients:
2 Big Cassava
1 pack of grated coconut 16 oz or 450g
1 can of coconut milk (400 ml)
2 rocks of coconut sugar 250g each. Or granulated coconut sugar 250g is sweet enough.
1 tsp salt
1 cup rice flour
2 eggs (blended) - optional

Steps:

Dissolve coconut sugar in a pot with low heat till totally dissolve.
Remove Cassava skin and the middle part. Then cut into pieces.
Blend Cassava with 1 cup of coconut milk.
Pour Cassava into a container and mix in the rest of ingredients.
Brush oil onto a pan and pour the the mixed ingredient. This ingredient can make 2 square pans of cassava cakes.
Pre-heat oven to 390F and bake for about 1 hour and 10 minutes till golden brown in top.
Let it cool down completely before flip it over. Cut and serve.

https://youtu.be/jSOzXPw1UnI

Wednesday, April 8, 2020

Taro Jicama Roll 潮州灌腸（光煎）

光锵也叫“光煎”，是一种在北马一带较为常见的潮州传统糕点，也是潮州人在年初一食用的年食。潮州人叫这糕点为“Kwong Qiang”，中文的意思其实就是“灌肠”，取其像肠子的外形。这糕点主要的馅料是白萝卜、沙葛、冬菇、花生、粘米粉和薯粉──因潮州人习惯大年初一吃素，所以这个糕点不含肉类。所有馅料准备好了后就用腐皮包起来，然后拿去蒸，冷却后切片下锅去煎。经过油煎的芋头香味散发出来，加上香脆的腐皮和富有嚼劲的花生，这个简单却含有浓浓传统的老味道肯定会把人们带回到那些年的幸福时光。

潮州光锵材料A（拌匀）：
沙葛（切丝）——850克
芋头（切丝）——1粒（小）
花生（煮熟）——100克
糖——2汤匙盐——11/2茶匙
胡椒粉——1茶匙

材料B：
粘米粉——150克
木薯粉——50克
腐皮——2张

做法：
1.馅料：将材料A加入粘米粉和木薯粉一起拌匀。
2.把馅料放在腐皮上包成长筒形。
3.将包好的光锵放进蒸笼用中火蒸40分钟。
4.放旁待冷后切成小块，放进热油中炸至金黄色。

https://youtube/qmawhKVyPE8

Mom’s Recipe 媽媽祖傳祕方：

Ingredients:
Jicama, taro, （有皮花生）peanuts, Chinese Celery
White pepper 2 TSP
Salt 1 TSP
Tapioca flour (太白粉）2 cups
Rice flour (粘米粉）1.5 cups
Mushroom extract

1. Boils peanut for 30 minutes (add a ceramic spoon to speed up the softness) and drain.
2. Shred jicama and taro.
3. Mix all ingredients together. (Notes: Remove excess water comes out from jicama and add some rice flour.)
4. Wrap ingredients with bean curd sheet.
5. Steam for 30 minutes. Take it out and flip side. Wait till it is cool before cutting.
6. Lightly fried to crispy brown.
7. Serve with chili sauce and vegetarian barbecue sauce.