However, the vegetarian foods are still not that popular in schools, especially the school that my children are studying in. Therefore, my wife has to cook vegetarian foods for our kids to bring to school and in fact, my wife loves to cook too.
One of the favorite food my wife like to cook is vegetarian sushi. Here is the recipe:-
(A) 3 sheets roasted laver
(B) 3 cucumbers
3 Japanese preserved radish
3 slices vegetarian ham
(all cut into strips)
(optional, you can add in some avocado for healthier diet)
(C) A dash of Japanese soy sauce
A bit of wasabi (optional, depends on your taste)
(D) 300g Japanese rice - soaked for 1 hour
2 1/4 cups water
2 table spoon Japanese vinegar
1 1/2 table spoon sugar
1/2 tea spoon salt
To cook rice:-
Cook (D) in a rice cooker. When it is done, leave it for 15 minutes to dry. Loosen the rice and add in seasoning. Cover it and leave it aside.
To prepare sushi:-
Place a piece of laver on the sushi rolling mat. Spread the rice evenly and arrange (B) on top of it. Roll and squeeze as tight as possible. Cut the sushi with a sharp knife, which is dipped in vinegar. Now it is ready to serve.
or put into this "pocket" (sorry I don't know what it is called),
These are various type of sushi for my children to bring to school, cool or cool?
2)VEGETARIAN TEMAKI RECIPE
Later, as I mentioned that my wife likes to cook, she therefore learned how to make Temaki and here is the recipe:-
(A) 2 bowls cooked sushi rice
6 sheets roasted laver
(B) 30g alfalfa sprouts
Some cucumber and carrot strips
1 avocado cut into strips
(C) A bit of salad cream
(D) 3 table spoon small vegetarian shrimp - deep fried till crispy
or monkey mushroom floss (can be bought at vegetarian shops)
Place some rice diagonally across a sheet of purple laver. Arrange ingredients (B) and (C) on it and roll it into a cone shape, garnish with (D) as toppings. Now Temaki is ready for you to eat.
3) Home Made Eggless Kaya (Pumpkin Jam) Recipe
- Blend the corn with a little bit of water.
- Blend the cooked pumpkin together with corn juice until it become paste.
- Stir the brown sugar on low heat until it melt.
- Add coconut milk onto melted brown sugar and then add the pumpkin paste and pine leave onto it.
- Stir and cook for 30mins or until the colour of the mixture become darker.
5) Ondeh ondeh (onde onde) recipe
Ondeh ondeh is one of my favorite Nyonya food. I love ondeh ondeh, yummy yummy! Beside pulut tatal (pulut tekan), this was another food prepared by my wife for a function organized by Lapis Lazuli Light (Malaysia) a few months ago.
- 50g pandan juice
- ½ tsp salt
- 香兰叶汁： 50g
6) Malay traditional cuisine: Kelantan spicy wild vegetable rice
• plants that uptake sun light are rich in colour.
• wild plants or naturally grown plants contain the most colour, followed by organically grown plants and chemical fertilizer planted plants contain the least. If we eat chemical fertilizer planted plants, we are unable to obtain plant colour, our bodies will not get the colour and are more likely to get sick.
• Malaysia has a tropical rain forest, plant colours are particularly rich and various types of wild plants and spices are particularly plenty. These conditions combined with our traditional cuisine cooking wisdom enable us to get healthy body and mind.
Stir all leaves of spices, extract the juice and cook rice with the juice. In Kelantan tradition, the spices used by the Malays are approximately 20 over types. Over these 20 plus spices, you just have to use a few types of them, the main ones are pandan leaves, kaffir lime (citrus hystrix) leaves, sauropus androgynus (also known as katuk, star gooseberry, or sweet leaf, is a shrub grown in some tropical regions as a leaf vegetable. In Chinese it is called mani cai (马尼菜); in Malay it is called cekur manis, sayur manis, or asin-asin), lemon grass, turmeric, turmeric leaves, galangal leaves, etc.
1) Dried chili 100g
2) A little bit of coconut sugar (gula Melaka)
3) 1 or 2 lime
4) A bowl of thick coconut milk
5) Fried shredded coconut (small bowl), pounded until powder
6) 2 bowls of water
7) A little bit of salt
Pound the dried chili to a paste, add coconut milk (5-6 tablespoons) on top of it, cook with low heat until oil appears, add all the coconut milk, water and fried shredded coconut. Cook with medium heat for 20-30 minutes, add salt and sugar, lastly add the lime into it.