Rose's Kitchenette

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

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

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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.

 

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

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Leeks With Roasted Pork and Tau Kwa

Leeks With Roasted Pork and Tau Kwa

 

Ingredients:

2 stalks leeks

150g roasted pork

1 piece tau kwa

1 red chilli, sliced

4-5 cloves garlic, chopped

1 tbsp light soy sauce

Method:

1.  Wash leeks and slice diagonally.

2.  Cut tau kwa into strips and fry with a little oil till light brown.

3.  Heat 1 tbsp oil in wok, add chopped garlic and fry till fragrant and light brown.

4.  Add leeks and roasted pork and fry till leeks are soft. Add fried tau kwa, sliced chilli and seasoning to taste.

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March 27th, 2013 Posted by | Vegetables (cooked) | no comments

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You Mai Cai With Fermented Beancurd

You Mai Chai With Fermented Beancurd

 

Ingredients:

300g you mai cai (Taiwan lettuce)

50g dried prawn, soaked

1 cube fermented beancurd

4-5 cloves garlic, chopped

1 fresh red chilli, sliced

1 tbsp light soy sauce

Method:

1.  Cut off stems from you mai cai, wash and cut leaves into finger lengths.

2.  Heat 1 tbsp oil in wok over medium heat.  Add chopped garlic and fry till fragrant.

3.  Add dried prawns and fry till crispy.

4.  Turn heat to high and add fermented beancurd, you mai cai and sliced red chilli.

5.  Add light soy sauce and stir-fry till vegetables are wilted.

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March 27th, 2013 Posted by | Vegetables (cooked) | no comments

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Hummus

Ingredients:

400g chick peas

4 tbsp  tahini (sesame seed paste)

3-4 cloves of garlic

4 tbsp olive oil

Juice from 1 lemon

Salt and pepper

1/4 tsp ground cumin (optional)

Olives and extra virgin olive oil for garnish

 

Directions:

  1. Soak chick peas overnight (or for 12 – 24 hours). This will aid digestion later.
  2. Boil gently with lid tilted for 2-3 hours, until very tender. If you boil for minimum 3 hours toddlers can eat too.
  3. Add hot water as needed to keep peas just covered with liquid.  Add 1 teaspoon of salt 10 min before is ready (salt keeps vegetables hard, so is better to be added in the end).
  4. Drain the chick peas, but keep 1 cup of the liquid.
  5. Start mixing with the rest of the ingredients while the chick peas are still hot for better incorporation of all the ingredients.
  6. You can use a food processor to blend everything until creamy.  If it is too thick, add water or the liquid from the cup that you saved from boiling earlier.
  7. Also, if you don’t have a food processor, you can grind the chick peas manually, with a kitchen utensil; grind the garlic and add it to chick peas together with the rest of the ingredients.
  8. Empty the hummus into a plate, garnish with olives (optional) and sprinkle extra virgin olive oil.
  9. You can eat it right away, while it is still warm, with homemade bread or pitta bread.
  10. Also, you can keep it in the fridge to serve the next day, so the flavors will be more intense.
  11. Hummus is also delicious on wraps, sandwiches or it can be added to salads as dressing!
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November 18th, 2012 Posted by | Vegetables (cooked) | no comments

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Sayor Lodeh

Sayor Lodeh

 

Ingredients:

300g long beans
300g cabbage
300g turnip
1 small chayote
1 red carrot
2 brinjals
4 pieces taukwa

2  stalks lemon grass
1 thumb-sized piece galangal

Spice Paste:
3 cloves garlic
10 shallots
5 buah keras
2.5cm ginger
2cm tumeric
50g dried prawns
50g dried anchovies
2 tsp belachan
2 tbsp chilli paste

1.5 litres water
500ml thick coconut milk
200ml evaporated milk
1/2 cup cooking oil
2 tsp salt

Method:
1.  Clean and cut vegetables into small pieces.
2.  Cut the taukwa to small triangles and deep fry till skin is a bit crispy.
3.  Blend all spice paste ingredients together and mix with the chilli paste.
4.  Heat oil in wok and fry blended spice paste till fragrant and set aside.
5.  Bring 1.5 litres water to a boil.  Add the crushed galangal, serai and all the vegetables.
6.  When vegetables are almost cooked, add the fried spice paste and mix well.
7.  Add the thick coconut milk and evaporated milk.  Season with salt according to taste.
8.  Lastly add in the fried taukwa.

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December 26th, 2009 Posted by | Vegetables (cooked) | 6 comments