Category: Recipes

This is an amazingly simple recipe, with few ingredients and brief preparation time.
Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)

• 200g rice, cooked
• 20g carrot, peeled and diced
• 1 slice (25g) ham, diced
• 10-12 pitted black olives, sliced
• 1½-2 tablespoons olive oil
• 1 clove garlic or 1 slice ginger, finely chopped
• 1 tablespoon light soy sauce
• salt, to taste
• pepper, to taste
• a small handful freshly chopped coriander, for garnish

Method
1. Heat oil in a non-stick pan over medium heat and stir fry the garlic or ginger till fragrant.
2. Throw in the carrot, vegetarian ham and stir fry for 1-2 minutes.
3. Stir in the cooked rice, olives and season with light soy sauce, salt and pepper. Fry about 2-3 minutes or until rice is heated through. Sprinkle with some water if it is too dry.
4. Garnish with coriander and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Enjoy…

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 1)
1 pack (200g) udon noodle
3 cubes preserved tofu, mashed
450ml water
¼ teaspoon roasted sesame seeds
small handful nori shreds
small handful freshly chopped spring onion (optional)

Method
1. Place the udon in a pot or wok with water and bring to a boil.
2. Stir in the mashed preserved tofu and mix well.
3. Transfer to a bowl. Garnish with shredded nori, sesame seeds, and spring onions serve hot.

For a healthier version, wonton in soup is better than deep-fried wonton. Here is a simple recipe for the wonton in soup! As for the making of wonton, it is the same as wonton for deep-fried, just ensure that the filling is less moist by adding a bit more flour, if there is a need.
Preparation: 5 mins, Cooking time: 25 mins

Ingredients (serves 2)
° 2 litres water
° 1 carrot, peeled and cut into small chunk
° 2 potatoes, peeled and cut into small chunk size
° 25g Chinese dried mushrooms
° ¼ teaspoon salt, or to taste
° 1 tablespoon light soy sauce, or to taste
° ½ teaspoon sesame oil
° pepper, to taste
° finely shredded spring onion or coriander leaves, for garnish
° 20 wontons
° 1 fresh red chilli or chilli padi, sliced

Method
1. To make the stock: place the carrot, potatoes, mushrooms and 1 litre of water in a pot. Bring to a boil and simmer for 15-20 minutes. Strain the stock.
2. Bring another 1 litre of water in another pot to boil. Add in half of the wontons and return to boil. Remove wonton with a slotted spoon as soon as they float to the surface and transfer to the stock pot. Repeat with the remaining wontons.
3. Season to taste with salt, light soy sauce and reheat until it about to boil. Add in the sesame oil, pepper and spring onion or coriander leaves.
4. Ladle the soup and wontons into individual serving bowls and serve with a small plate of sliced red chilli with light soy sauce.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients
° 100g cha soba, blanched and chilled in ice water
° finely shredded toasted nori, for garnish
° finely chopped spring onion (optional), for garnish

Cold Sauce
° 8 dried kelps in knot
° 2 dried Chinese mushroom or shiitake mushrooms
° 2 thin slices ginger
° 375ml water
° ¾ -1 tablespoon sugar
° 30ml shoyu (Japanese soy sauce) or light soy sauce, or to taste
° 30ml mirin or 10ml cooking rice wine

Method
1. To prepared the cold sauce: place the dried kelps, mushroom, ginger and water in a pot. Bring to a boil and simmer for 10-15 minutes. Add in sugar, shoyu, and mirin and simmer for 1 minute. The remaining stock is about 250ml. Discard the ingredients and set aside or chilled.
2. Divide the cha soba among 2 individual serving plates. Garnish with shredded nori and spring onion.
3. Serve with cold sauce.

Sauce
° 2 tablespoons vegetarian oyster sauce
° 5 tablespoons water
° 1 tablespoon cooking rice wine

Method
1. Mix all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a wok or frying pan. Add the ginger or garlic and fry until fragrant.
3. Add the mushroom and stir-fry for 1 minute. Stir in the sauce, continue to cook for another 1 minute.
4. Pour over the romaine, garnish with some red chilli and serve immediately.

This recipe is inspired from Tofu but with a slight variant. Enokitake is also known as golden needle mushroom.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2-3)
° 1 pack silken tofu (300g), cut into cubes
° 100g golden needle mushroom, trimmed and cut into small section
° 1 slice vegetarian ham, diced
° 1/2 fresh red chilli, seeded and chopped
° 1 clove garlic or 1 thin slice ginger, chopped
° 1 tablespoon vegetable oil
° a small handful spring onion or fresh coriander leaves

Sauce
° 1 tablespoon soy bean paste with chilli
° 1 tablespoon vegetarian oyster sauce
° 1 tablespoon Chinese cooking wine
° ¼ teaspoon sesame oil
° ½ teaspoon corn starch
° 3 tablespoons water

Method
1. Combine all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a wok. Add the garlic or ginger and fry till golden brown. Add the mushroom, tofu and stir-fry briskly. Stir in the sauce mixture, spring onion or coriander leaves, chilli and simmer until the sauce is thickened.
3. Transfer to a serving dish and serve with rice.

Fusilli Pasta Salad Recipe. A fusion of Mediterranean cuisine that is both healthy and satisfying. It can be eaten either on its own or as an accompaniment. Savour our Fusilli Pasta Salad recipe.

Prep: 35 mins  Cook: 15mins  Serves:5

200g chicken breast
80g prawns, shelled
150g silken tofu
8 water chestnuts, chopped
1/4 tsp sesame oil
1/4 tsp pepper
1 tsps salt
3 tbsps corn starch
15 chinese mushrooms, soaked until soft
70g carrot, chopped
15g green peas
200g broccoli florets blanched
1/2 tsp corn oil

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Fruit Salad with Two Sauces Recipe. A colourful, refreshing, healthy dessert with two delicious options for sauces. Enjoy our Fruit Salad with Two Sauces recipe.