Rose's Kitchenette

Print Print Email Email

EQ’s Vegetarian Mee Siam

Base Ingredients:

  • 1 packet of rice vermicelli (pre-soak in water for 30 minutes-1 hour, then scald w/boiling water & drain)
  • 1 packet of bean sprouts (washed, drained & pre-cooked)
  • 5 hard boiled eggs (shelled & quartered)
  • 2 stalks koo chai (chives), cut into small pieces
  • 10 pieces tau kuah, cut into small pieces (fry with shallots & pinch of salt)

Ingredients for gravy:
2 tbsp olive oil or sesame oil
8 tbsp tao cheo (preserved soy beans)
5 cloves garlic (chopped)
10 shallots, slice thinly
8 cups of water infused w/lemon grass
1 tomato sliced into quarters

Method:

  1. Chop the lemon grass into small pieces and boil them in water until fragrant; set aside 3-4
    large bowls to be used as the mee siam gravy base
  2. Wash tao cheo, drain and pound to a paste
  3. Fry sliced shallots in olive/sesame oil and then add in the chopped garlic and tao cheo paste.
    Fry until fragrant.
  4. Add in the lemon grass water. Add the mushroom seasoning. Simmer for half an hour.
  5. Add in the tomato and stir. Then add fresh lime juice and salt to taste.
  6. To serve – Put some rice vermicelli into a serving bowl and spoon some mee siam gravy over
    it. Garnish with sliced hard boiled eggs, some chives/cilantro, tau geh and tau kuah. Have
    some sliced lime on the side as garnishment and add to taste.
Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Subscribe to Roseskitchenette via RSS Feed or via Email.

December 21st, 2016 Posted by | Rice and Noodles, Vegetables (cooked) | no comments

Print Print Email Email

EQ’s Vegetarian Kuay Chap (Tau Yew Bak)

Base Ingredients:
Fresh flat wide rice noodles, cut into squares (as shown in picture above)
5 hard boiled eggs (shelled & halfed)
10 pieces tau kuah, cut into triangles
10 pieces of small fried tofu puffs
10 pieces of vege fish tofu cut into halfs
5-6 pieces of Chinese mushrooms (wash, boil to soften and cut into quarters)
5-6 small red potatoes (wash, peel and cut into halfs)

Garnish:
Fried onions as garnish
1 packet of bean sprouts (washed, drained & pre-cooked)

Ingredients for gravy:
2 tbsp sesame oil
4-5 cloves garlic (thinly sliced, not chopped)
6 cups of water
LKK Chinese marinade (1/2 – 2/3 cup to taste)
LKK Selected Five Spices marinade (1/4 cup to taste)
1-2 tbsp Mushroom flavored dark soy sauce to taste and for color
3-4 cinnamon sticks
2 star anise
Vegetable or mushroom seasoning to taste

 

Method:
1. Use a 4.75 qt. covered dutch oven. Heat sesame oil and sauté the sliced garlic, cinnamon sticks and star anise.
2. Next, sauté the mushrooms, then add the water and flavor with the Chinese marinade and Five spice marinade and stir. Then add mushroom seasoning to taste
3. Add the remaining ingredients into the pot – tofu puffs, tau kuah, vege fish tofu, potatoes and hard boiled eggs – and stir.
4. For color, add mushroom flavored dark soy sauce to taste.
5. Bring to a boil and then simmer for until potatoes are tender and all ingredients are integrated with the sauce.
6. While sauce is simmering, cut the unsliced flat rice noodles into huge squares and then boil in hot water until soft and drained.
7. To serve, plate the hot and soft flat rice noodle squares in a bowl. Add in the bean sprouts, then pour the sauce with the ingredients over the noodles. Garnish with the fried onions and serve.

Recipe by Elizabeth Quintal

Note:

For a more intense seafood type flavor, you can use special types of organic mushroom such as seafood mushroom, oyster mushroom or the organic Hokio brand mushrooms:

  • Brown – bunashimeji mushroom
  • White – Bunapi mushroom
Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Subscribe to Roseskitchenette via RSS Feed or via Email.

December 21st, 2016 Posted by | Rice and Noodles, Soups, Vegetables (cooked) | one comment

Print Print Email Email

EQ’s Nonya Lemak Laksa – Vegetarian Style

Base Ingredients:

Fresh round yellow noodles or white round rice noodles (Lai Fun-see 2nd pic above)

5 hard boiled eggs

10 pieces of fried tofu (tau kuah), cut into triangles

10 pieces of small fried tofu puffs

10 pieces of vege fish tofu cut into halves

1 packet of Hokio brand white Bunapi mushroom or the brown    

  bunashimeji mushroom (may also use other types of mushrooms

  such as seafood mushroom, king oyster mushroom)

2-3 stalks of lemongrass

2 Vege chicken patties – cut into slices

2 cans of coconut cream

 

Laksa Paste:

2 regular red onions or large shallots (chopped finely)

4-6 dried chillies (depending on level of spiciness needed)

3-4 stems of orange turmeric ginger (peeled and chopped finely)

1 stem of galangal ginger (peeled and chopped finely)

[Use food processor to chop onions, turmeric ginger, galangal ginger

and dried red chillies into a paste]

 

Garnish:

Vietnamese coriander leaves – Rau Rum

(wash and split the leaves into 2 portions – one portion to be added

to flavor the gravy and the other portion to be chopped and served as

a garnishment)

1 packet of bean sprouts (washed, drained & pre-cooked)

 

Ingredients for gravy:

2 tbsp sesame oil

Laksa paste (see above)

6 cups of water

2 cans of coconut cream (Savoy brand is best)

Vegetable or mushroom seasoning to taste

 

Method:

  1. 1. Use a 4.75 qt. covered dutch oven.
  2. Pound the lemon grass stalks slightly to release the flavors and cut into halves
  3. Heat sesame oil and sauté the laksa paste with the lemon grass until fragrant
  4. Next, sauté the mushrooms, then add the water, Vietnamese coriander leaves (Rau Rum) and flavor with mushroom seasoning and stir. Then add the coconut cream and salt to taste.
  5. Add the remaining ingredients into the pot – tofu puffs, tau kuah, vege fish tofu, vege chicken and hard boiled eggs – and stir.
  6. Bring to a boil and then simmer until all ingredients are integrated with the sauce.
  7. While sauce is simmering, prepare the yellow or rice noodles, boil in hot water until soft and drained.
  8. To serve, plate the hot and soft noodles in a bowl. Add in the bean sprouts, then pour the Laksa gravy with the ingredients over the noodles. You may remove the hard boiled eggs and slice them and serve over the noodles. Then garnish with chopped Vietnamese coriander leaves (Rau Rum) on top and serve.

Recipe by Elizabeth Quintal

Note:
This is the vegetarian style recipe. You can prepare the regular seafood version using the following:

  • Use shrimp and/or chicken as added ingredients besides soy products
  • For the Laksa paste, you can add shrimp paste to flavor the gravy
  • For seasoning, use shrimp or chicken bouillon of your choice.

 

Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Subscribe to Roseskitchenette via RSS Feed or via Email.

December 21st, 2016 Posted by | Nonya, Rice and Noodles, Soups, Vegetables (cooked) | no comments