My family have been taking vegetarian since 11 years ago when my first child was just 3 months old. If we compare the popularity of vegetarian now and 11 years ago, we can get vegetarian restaurants easily nowadays, unlike those days which we found very difficult to get a vegetarian restaurant.
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:-
Ingredients
(A) 3 sheets roasted laver
(B) 3 cucumbers
3 carrots
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
(E) Seasoning
2 table spoon Japanese vinegar
1 1/2 table spoon sugar
1/2 tea spoon salt
Method
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.
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:-
Ingredients
(A) 3 sheets roasted laver
(B) 3 cucumbers
3 carrots
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
(E) Seasoning
2 table spoon Japanese vinegar
1 1/2 table spoon sugar
1/2 tea spoon salt
Method
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.
Alternatively, sushi can be made into triangle shape as follows:
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
Before I turned from meat eater to vegetarian, I didn't like Japanese food. When I became a vegetarian, there was one day, about 7 or 8 years ago, I brought my family to a newly opened vegetarian restaurant in Bandar Sunway, where Japanese foods were served. This was the first time I ate Japanese foods including vegetarian Temaki. My family enjoyed the food very much especially vegetarian Temaki.
Later, as I mentioned that my wife likes to cook, she therefore learned how to make Temaki and here is the recipe:-
Ingredients
(A) 2 bowls cooked sushi rice
6 sheets roasted laver
(B) 30g alfalfa sprouts
1 lettuce
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)
Method
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.
Later, as I mentioned that my wife likes to cook, she therefore learned how to make Temaki and here is the recipe:-
Ingredients
(A) 2 bowls cooked sushi rice
6 sheets roasted laver
(B) 30g alfalfa sprouts
1 lettuce
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)
Method
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
Do you know what is "kaya"? Many people outside South East Asia may not know. Normally kaya contains egg. But as my family members are all vegetarians who do not eat egg, my wife has learned how to cook eggless kaya using pumpkin, corn and coconut milk. It taste better than normal kaya, a lot of friends love the kaya made by my wife. We may consider to market the eggless kaya. Good or good? And here is the recipe:-
Ingredients:
Ingredients:
- Pumpkin 100 g
- Corn 100 g
- Brown sugar 100 g
- Coconut milk 200 g
- Pine Leave (Pandan) 3 pcs
Method:
- 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.
- Leave it overnight until it cool down.
4) Pulut Tatal / Pulut Tekan Recipe蓝花糕食谱
Pulut Tatal is a Nyonya food made of glutinous rice. Although this traditional food is quite common in Malaysia, but you can hardly find it in the market. Before Chinese New Year, my wife’s friend had requested her to prepare some foods for a function organized by Lapis Lazuli Light (Malaysia). One of the foods she made was Pulut Tatal. The response was encouraging especially when it was served together with eggless Kaya (pumpkin jam). Some participants of the function had even asked the organizer whether the Kaya is for sale. Here is the recipe of this Pulut Tatal:
Ingredients A:
a) 500g glutinous rice, washed and soaked overnight, let it dry
b) 250ml coconut milk
c) A pinch of salt
d) A few pieces of pandan leaves, knotted
e) A few pieces of banana leaves
Ingredients B:
a) 20 pieces of Bunga Telang (butterfly pea flowers)
b) Some water
Method:
1. Put pandan leaves on soaked and dried glutinous rice.
2. Wash and put banana leaves into boiled water, take out and let it dry.
3. Put glutinous rice into bamboo steamer to steam for 15 mins.
4. Wash and pound the flower. Mix with some water and boil it. Strain and extract the indigo colored water and set aside.
5. Add the salt in coconut milk and stir it.
6. Add the coconut milk in glutinous rice and stir it.
7. Continue to steam for another 15 mins or until it is cooked.
8. Take out 1/3 of glutinous rice and mix with indigo colored water.
9. Mix this indigo colored glutinous rice with original glutinous rice. Pour it out into a container laid with banana leaves and press it.
10. Wait till it is cold, cut into pieces and serve it with kaya (pumpkin jam).
蓝花糕是马来西亚娘惹的传统糕点。虽然如此，这道糕点却很难在市场上买得到。农历新年前，太太的友人邀请她为马来西亚琉璃光的一项活动准备食物，其中一道就是这蓝花糕。其反应非常好，得到参与活动者的赞赏。以下就是蓝花糕的食谱：
材料A:
a) 500克糯米，洗净，浸过夜，沥干
b) 250毫升椰浆
c) 1 小匙盐
d) 数片香兰叶，打结
e) 数片香蕉叶
材料 B:
a) 二十朵蓝花
b) 少量的水
做法：
1. 把香兰叶放入浸过夜且沥干的糯米。
2. 先把洗净的香蕉叶煮一煮，捞起沥干，备用。
3. 大火蒸糯米，约十五分钟。
4. 将蓝花和水放入小锅中，以小火煮成靛蓝色的蓝花汁。
5. 把盐加入椰浆，搅匀。
6. 在蒸十五分钟过后的糯米内倒入椰浆，搅匀。
7. 再继续蒸十五分钟或至全熟。
8. 把三分之一的白糯米饭加入蓝花汁，搅匀。
9. 再把蓝花糯米饭加入白糯米饭内，稍微搅拌，倒入铺上香蕉叶的容器，压平。
10. 冷却后切块，佩上加椰（Kaya）享用。
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
A)皮料
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.
The following is the recipe of ondeh ondeh. If you feel it is too sweet, you may cut down the weight
of gula Melaka. (The photographs shown are just indicative)
A) Skin:
- 250g sweet potatoes
- 200g glutinous rice flour (sifted)
- 50g pandan juice
- 100g coconut milk
B) Filling:
- 200g gula Melaka (palm sugar) (chopped)
C) Coating (mixed, steam for 5 mins)
- ½ grated white coconut
- ½ tsp salt
D) Method:
1. Peel and cut sweet potatoes into small pieces. Steam with high heat until very soft. Put sweet potatoes into a mixing bowl and mash
2. Add in glutinous rice flour, pandan juice and mix well
3. Add coconut milk and knead until it form a soft dough
4. Form small balls with the dough and fill a little filling inside and seal up
5. Put into a pot of boiling water and boil until it floats up. Dish and drain. Coat with grated white coconut. Serve hot or cold
A)皮料
- 番薯：250g
- 糯米粉：200g (过筛)
- 香兰叶汁： 50g
- 椰浆：100g
- 香兰叶汁： 50g
- 椰浆：100g
B)馅料
- 椰糖：200g(切碎)
C)沾料
- 去皮白椰丝：1/2粒（椰丝和盐混均蒸5分钟）
- 盐：1/2茶匙
- 盐：1/2茶匙
D)方法
1.番薯削皮，切薄块，大火蒸至熟软，取出，放进钢盆内，压烂成泥
2.加入糯米粉和香兰叶汁拌均
3. 慢慢加入椰浆搓至光滑粉团
4.把粉团搓成一粒粒的小球，然后包上馅料
5.把粉团投入已煮开的滚水中，煮至粉团熟及浮上水面，捞起，沾上白椰丝，即可食用
6) Malay traditional cuisine: Kelantan spicy wild vegetable rice
Plant colours nourish and rehabilitate our bodies and minds
• 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.
• 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.
Spicy rice
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.
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.
pandan leaves
kaffir lime (citrushystrix) leaves
sauropus androgynus
lemon grass
turmeric
Dishes
Long beans or green beans, slices of cucumber, slices of carrot, green bean sprouts, ginger flower powder, sub-clover powder, asam leaf powder, lemongrass powder.Sauce
A) Ingredient
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
A) Ingredient
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
B) Method
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.
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.
(Source: Lapis Lazuli Light Malaysia)
7) 马来传统料理：吉兰丹香料野菜饭
植物色彩滋养及康复我们的身心
· 植物因摄取阳光，含有丰富的色彩。
· 野生植物或是自然生长的植物色彩最多，有机生长次之，化肥种出来的植物色彩最少。如果我们吃化肥种出来的植物就吃不到色彩，身体就得不到色彩，也较容易生病。
· 马来西亚属于热带雨林，植物色彩特别丰富，而且野生植物和香料种类特别多，加上各民族传统烹饪料理的智慧，可以让我们吃出健康的身心。
香料饭
将所有的香料叶一起搅拌取汁煮饭即可。传统吉兰丹马来同胞所用的香料约20多种，可取几种即可，主要的有香兰叶、麻疯柑叶、马尼菜、香茅、黄姜、黄姜叶、南姜叶等。
香兰叶
麻疯柑叶
马尼菜
香茅
黄姜
配料
长豆或四季豆、黄瓜丝、红萝卜丝、绿豆芽、姜花末、亚三叶末、香茅末。
酱料
A) 材料
1）辣椒干 一百克
2）椰糖少许
3）酸柑 一两粒
4）浓椰浆一碗
5）炒椰丝（小碗），捣至粉状
6）水两碗
7）盐少许
B) 做法
辣椒干捣烂至糊状，加上层椰汁（5-6汤匙），慢火煮至出油，加入全部椰汁、水及炒椰丝。中小火煮20-30分钟，加入盐和糖，最后加酸柑即可。
（取材自马来西亚琉璃光）
