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Recipes: vegetable dish

Grilled Corn

Posted on 17 Jan, 2024
Grilled Corn
  1. Remove any husk and silk from your corn cobs. Grill on the bbq or griddle pan on the stove, turning every so often so that everything cooks evenly.

While your corn is cooking, prepare the seasoned mayo.

  1. Zest the lime (keep the lime intact for later) and add to a small bowl.
  2. Remove the spine from the makrut lime leaves. Finely slice with a sharp knife then chop into fine pieces. Add to the bowl with the zest, along with the garlic and mayo. Mix to combine then season with salt to taste.
  3. When the corn is cooked, brush on the seasoned mayo and garnish with chopped coriander, finely grated Parmesan (optional) and dried chilli powder (optional).

Korean Braised Chicken (Jjimdak)

Posted on 21 Nov, 2023
Korean Braised Chicken (Jjimdak)

1. Soak noodles in warm water for 30 mins.

2. Cut chicken into smaller pieces, leaving in the bone.

3. Cut potatoes into large chunks and soak in water until needed.

4. Cut carrot into large even pieces. Cut onion into large chunks. Slice mushrooms in half.

5. Put chicken pieces in a large pot. Add in water and braising liquid and bring to the boil, then allow to boil for 10 mins whilst removing all surface scum.

6. Reduce the heat and simmer for another 10 mins.

7. Add the potatoes (drained), carrots, mushrooms, onion, dried chillies, garlic and ginger. Cover and cook for 15 mins.

8. Drain noodles and add into the pot. Cook for 3 mins.

9. Add in sesame oil and spring onions and stir through. Turn off the heat and garnish with sesame seeds.

Taro Snow Skin Mooncake

Posted on 27 Sep, 2023
Taro Snow Skin Mooncake

Part A. Make the Filling

200g frozen taro, thawed & cut into 2cm chunks
70g caster sugar
2T cornflour
2T coconut milk
1T cornflour

1. Steam taro for 30mins or until fully cooked through.

2. Place cooked taro in a med bowl and mash. Add the rest of the ingredients and mix together. Push through a fine sieve to remove any lumps.

3. Cover with cling film and place in the fridge to chill and set.


Part B. Make the Snow Skin

40g glutinous rice flour
40g rice flour
20g wheat starch
20g caster sugar
150g full cream milk

 

20g canola oil
A drop of ube/purple food colouring

4. Add flours, wheat statch, sugar and milk into a heatproof bowl. Whisk until smooth then cover the bowl with cling film. Steam for 20mins or until the centre is fully set.

5. Remove bowl from the steamer and discard the cling film. Add in oil and carefully work it into the mix.

6. Break off 1/3 of the dough and add food colouring. Knead the colour through then divide into 10 even portions. Divide the white dough into 10 even portions.

7. Pair one portion of purple dough with one portion of white dough. Continue until you have 10 pairs of purple and white dough. Cover with cling film and allow to cool completely.


Part C. Make the Snow Skin Mooncakes

8. Divide the prepared taro filling into 10 equal portions and form into balls.

9. Grab one blue and white dough combo. Form into a ball and roll into a disc. Wrap the disc around a taro ball and seal completely. Shape using the mooncake mould. You can use a little cornflour if you’re finding the dough a little sticky.

These mooncakes are best enjoyed on the day they are made.

PS: If you don’t have mooncake moulds, you can just present these sweet treats as taro and coconut filled mochi balls! Go one step further if you want to unleash you inner creative skills … shape the mochi balls into cute figurines like bunnies, kittens, hedgehogs etc by using a small pair of pointed sharp scissors to snip in ears and spines.


 

Lemongrass Mock Meat Stir Fry

Posted on 17 Apr, 2023
Lemongrass Mock Meat Stir Fry

Prepare the Tofu Chips

  1. Cut lemongrass and chilli into 1½ cm pieces and blitz in a strong food processor until the mix resembles straw. If you don’t have a processor, you can finely slice the lemongrass stalks into rings before finely dicing together with the chilli.
  2. Add lemongrass and chilli mix to a bowl, along with the soy sauce, salt and honey. Mix to combine. Add tofu chips and coat. Leave to marinate for one hour.

Now for the Stir Fry

  1. Heat 3T oil in a wok or non-stick skillet. Add marinated tofu chips and sauté to heat through. When the tofu starts to develop a little sear, remove from the pan and set aside (along with all the marinade).
  2. Heat 1T oil in the wok. Add mock meat and sauté to heat through.
  3. Add lotus roots and sauté to heat through.
  4. Return the tofu chips and marinade to the wok and sauté.
  5. Add snow peas* and sauté until desired doneness.
  6. Taste and adjust seasoning if necessary, by adding salt or a little vegetarian stir fry sauce.

Serve with steamed rice

*You can simply add these into your stir fry raw and allow the ingredients in the pan to heat them through, or blanch them in a pot of boiling water (with salt and oil added to retain its colour) first for 10 seconds before draining and setting aside until needed.

Garlic Mushroom Mix

Posted on 28 Mar, 2023
Garlic Mushroom Mix

Prepare the Mushrooms

  1. Rehydrate the wood ear mushrooms in a bowl with boiling water and leave them to soak for about 30 mins. Once ready, drain away water, squeeze out excess water and cut out any hard central bits.Roughly chop and set aside.
  2. Remove any dirt/debris from the fresh mushrooms with a pastry brush (natural hair brush, not silicone). Give the mushrooms a wipe with kitchen paper towel if necessary.
  3. Chop the king mushrooms into small pieces (3-5mm).
  4. Remove the hard woody stems from the shitake mushrooms and chop into small pieces - cut all mushrooms to the same size.
  5. Slice away and discard the bottom part of the enoki mushroom (like removing the woody ends off asparagus spears). Cut the stems into 2cm lengths.

Time to Cook

Tip: Cook your mushrooms in batches. Do not overcrowd your pan as your mushrooms will stew. I cooked my mushrooms in 3 separate batches

  1. Heat a large skillet on high and add 3 T olive oil.  Add in 1/3 of the chopped garlic. Saute and let it sizzle for about 20 minutes.
  2. Add in 1/3 of the chopped king mushrooms and 1/3 of the chopped shitake mushrooms. Stir to coat the mushrooms in the garlicky oil. Let the mushrooms cook in the pan, giving it a stir every now and then to prevent burning. The mushrooms should shrink in size and develop colour.
  3. Add in 1/2 tsp salt and stir through.
  4. Add in 1 1/2 T vegetarian oyster sauce and stir through. Be careful not to burn the sauce.
  5. Add in 1/3 of the chopped enoki mushrooms and stir through. When the enoki mushrooms wilt a little, you can add in 1/3 of the chopped wood ear mushrooms.
  6. Give everything a good stir through and add crack pepper.
  7. Your mix is ready when the mushrooms have shrunk in size, dehydrated in the pan and developed colour and depth of flavour.
  8. Throw in 1/3 of the chopped coriander.
  9. Taste and season further if necessary.
  10. Place prepared mushroom mix in a large mixing bowl.
  11. Now repeat and make another two batches of shiitake & king oyster mushroom, adding each completed batch into the same large mixing bowl.

When all three batches are prepared, mix them altogether in the mixing bowl to combine. There should be 650-700g of mushroom mix, ready to use.

Serve with noodles or rice

Curry Corn Fritter

Posted on 31 Jan, 2023
Curry Corn Fritter

Serves 4-6 as a side


1. Mix all the ingredients together.

2. Pour oil into a deep fry pan, enough to coat the base with 1cm of oil.

3. When the oil is hot enough, dollop corn mix into rounds into the pan, leaving room between each fritter. Fry until the bottom is golden then flip. Continue to fry the other side until golden. Remove and drain on kitchen paper.

Serve immediately.

Thai Basil, Garlic and Chilli Stir Fry

Posted on 02 Jul, 2022
Thai Basil, Garlic and Chilli Stir Fry

1. Lightly sprinkle the eggplant pieces with salt and set aside while you prepare all the other ingredients. Be careful not to over salt your eggplant

2. Add all the sauce ingredients into a medium bowl. Mix to dissolve the sugar and set aside.

3. Dry eggplant pieces with a paper towel and transfer to a dry plate. Heat oil in a wok and deep fry in batches until just cooked. Drain cooked eggplant pieces onto kitchen paper and set aside.

4. Empty wok of canola oil, leaving about 3T oil for the stir fry.

5. Heat wok on medium-high heat and add garlic and chilli. Sauté until fragrant (about 30 seconds).

6. Add in tofu chips and sauté to coat with the garlic and chilli.

7. Add sauce into the wok and stir to heat through.

8. Add okra and sauté to heat through (about 30-60 seconds).

9. Add in eggplant and basil leaves (I also add in the stems for flavour). Gently toss through to allow the sauce to coat all the vegetables.

10. Remove from heat and serve with steamed rice.



 

Stuffed Bitter Melon Soup

Posted on 01 Dec, 2020
Stuffed Bitter Melon Soup

Prep time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour and 25 minutes

Serves: 4

1. Soak dried fungus in hot water and mung bean thread in warm water for 10 minutes. Rinse and drain them.  Cut dried black fungus and mung bean thread into small pieces.

2. Finely chop garlic and the white part of the shallots. Slice green part of shallots and coriander for garnish set aside.

3. Cut off the two ends of bitter melon and discard. Cut bittermelon into 5-6cm thick slices and use a small spoon to remove seeds.

4. Chop the pork bones into small pieces. Bring a pot to boil. Add a large pinch of salt. Add the pork soft bone and cook for about 5 minutes to remove all the impurities (this will keep the stock clear). Rinse the bones under cold running water until water runs clear and then drain it.            

5. Marinate the bones with 1/2 tbsp fish sauce, pepper and 1/2 tsp white part of shallots and 1/2 tsp garlic for at least 30 minutes.

6. (Meat Filling) In a large bowl, add pork mince, fish paste, eschalots, 1/2 the garlic and white part of shallots, 1/2 tsp salt, 1/4 pepper, 1/2 tbsp fish sauce, 1/2 tbsp sugar, black fungus  and vermicilli together. Mix well with your hand (this will make the mixture become chewy and have greaat texture). Marinate for 30 minutes.

7. Use a small spoon to stuff the filling into each bitter melon ring. Any left over filling can be rounded into small meat balls.

8. In a medium pot on high heat, add oil and remaining garlic and white part of shallots and fry until fragrant. Add the marinated pork soft bone and stir evenly. Cook for about 1-2 minutes then add water into the pot. Bring to boil and place the stuffed bitter melon and meat balls in. Add remaining raw sugar, fish sauce, salt, pork seasoning powder then cover pot with a lid, simmer on medium low for about 45 minutes or until the stuffed bitter melon are tender.

9. Place soup into a bowl and sprinkle the top with shallots, coriander and some pepper.

10. Serve with rice and main dish.

Stir Fried Squid With Vegetables

Posted on 01 Dec, 2020
Stir Fried Squid With Vegetables

Prep time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serves: 4

1. Prepare the squid: Remove the head to detach from the body, pull out the quill and remove the outer skin. Be careful not to break the ink pocket and the eyes.  Clean the squid by placing them in a medium size bowl and massaging salt on them throughly. Rinse and drain. This will get rid of any fishy smells. Cut the squid into rings.

2. Cut pineapple, tomato, brown onion, cucumber into bite-size pieces and chinese celery into 4cm long pieces. Finely chop garlic.

3. In a small pot, add some water in and bring to a boil. Add the squid and pinch of salt, cook for 2 minutes. Rinse the squid under cold water and then drain it.                  

4. In large wok over medium high heat, add oil. Once oil is hot, add garlic and fry until fragrant. Add tomato and cucumber and stir well for 1-2 minutes until they are cooked but still crunchy. Then add squid and pineapple, chinese celery and brown onion. Season with fish sauce, salt and chicken powder.

5. Tranfer to a serving plate and sprinkle the top with some pepper. Serve with rice.