May ALL be well, happy and peaceful …

 

 

...

 

To ALL my dear readers,

Whatever has been absorbing my time and energy in the past few years (blogging etc) is now coming to an end. In completing it, I am clearing the space for something new to begin. It will be the celebration for the end of the old and the coming of the new. I am joyful and content with this blog and appreciate all of you.

I may or may not have the time (extremely tight schedule) to create new recipes, as I like to deeply and completely immerse in the new things that I am going to do in the next few months or more.

THANK YOU for visiting.

May ALL be well, happy and peaceful.

Vegetarian Curry Mock Abalone Rice Vermicelli

Vegetarian Curry Mock Abalone Rice Vermicelli

Embrace simplicity … enjoy here and now in order to discover the beauty of the present moment and simple thing.

A simple bowl of Curry Mock Abalone with Rice Vermicelli yet it can be quickly and easily transform to be served as a presentable party food. By adding some garnish or simple special ingredient like mock floss or crispy cereal with curry leaves or what you can think of, it will be a unique dish.

P.S: Fresh veggies have vibrational frequencies which are not found in processed or canned food or meat that is beneficial to our body.

Preparation:      5 mins, Cooking time:   5 mins

 

Ingredients (serves 2)

°         150g rice vermicelli, blanched in hot water and drained well

°         1 can vegetarian mock abalone, drained

°         1-2 tablespoons curry powder

°         3-5 tablespoons water

°         6 slices of carrot, shredded

°         1 tablespoon olive oil

°         salt to taste (optional)

°         some fresh Chinese celery (optional), for garnish

 

Method

1. Mix the curry powder and chilli powder with 3 tablespoons of water to form curry paste and set aside.
2. Heat oil in a non-stick wok. Stir in curry paste and fry over medium heat until fragrant.
3. Throw in vegetarian mock abalone and stir-fry for 1-2 minutes and off the heat.
4. Add in rice vermicelli, carrot shreds and mix well. Sprinkle some water for easier tossing, if needed.  Season to taste with salt if necessary.
5. Dish up, garnish with Chinese celery and serve immediately.

 

Green Apple with Honey Citron Tea

Green Apple with Honey Citron Tea

The ancient sages looked to nature to show them how to live a life of happiness. Oneness with nature and living in harmony with its ways are keys to inner peace. Living in the Urban, we are very far away from Nature and we feel unhappy.  We keep on trying to fill that gap or lack because of the unhappiness and that is never enough no matter what we try to fill it with. So, it is always good to visit the nature often to connect back to it.

Fruits and Veggies signify the nature in a way and therefore consume more of them, as they have vibrational frequencies which is not found in processed or canned food or meat, that is beneficial to our body.

If you find that green apple is too sour or bland, just add some Korean Honey Citron Tea Paste (for making tea) to spice it up, just like this recipe. This creation is the result of not thinking and the idea just pop up from nowhere.   Hope you like it and find your connection to the creativity in you.

Preparation:      5 mins

Ingredients (serves 1)

°         1 green apple, diced

°         1 tablespoon Korea Honey Citron Tea Paste or to taste

Method

1. Mix all the ingredients well and serves chilled.

Angel ‘N’ Penne playing with Curry Leaves

 

Angel 'N' Penne playing with Curry Leaves

 

This was an impromptu creation for dinner last night using whatever left over ingredients I have. Therefore, I didn’t even write down the quality used for each ingredient. It was only after cooking, those curry leaves look so harmonize with the pasta, radiate a kind of simple beautiful energy that captured my heart.  Therefore I took a picture of it and share it with you.

It could be I was experiencing a feeling of great satisfaction yesterday. I went for my 9th blood donation at Blood Bank [yep, passed haemoglobin check, Thalassemia Minor have a much higher requirement than normal person].

I have small vein and the staff nurse was surprised that my blood flow so smooth and fast that within 3 mins 47 secs, they collected 450ml of my blood (weight 45-50kg only 350ml blood will be taken, > 50kg 450ml blood will be taken). The fastest record according to her was a guy with big vein within 3 mins 20 secs.  The friendly staff-nurse really knows how to bring surprises to me.

Could it be the vegetarian diet or could it be I have drink lots of plain water prior to the blood donation that resulted such an uncongested good flow? I don’t really know.

Few days back, I just attended an EFT (Emotional Freedom Workshop) conducted by Ms Tan Hwee San (Counsellor and Healer), learning a little about Emotional Acupressure and Energy Psychology. On my way to the blood bank which was about 1 hour train journey and having nothing to do, I started to do some simple tapping near the end points of my energy circuits or meridians. Maybe, that also helps to create that small wonder too.

Back to this pasta, it calls for pasta, minced garlic (optional), curry leaves fried in olive oil, salt and curry power for garnishing.  So just play with any ingredients, have no expectation and be surprise by the outcome …

Harmony of Nature – Fruit Salad with a Taste of Asia

Harmony of Nature - Fruit Salad with a Taste of Asia

Honestly, I did not create this recipe! I had this surprise salad at the last day of my CPC class.   The lovely person, who whipped up this, is the one that type this to me – [Breath In, Breath Out, We are ONE].  Maybe it is food from the heart that it touches my heart and I just want to recreate this via my memory and share with more people.

Feel free to do this fruit salad in your own way, by following your heart, mix different fruits (jackfruit or gavua or green mango or …) and with some special ingredients and let it unites as ONE in harmony – full of colour, taste and beauty.  [I am eating this while typing this, it is getting addictive - full of nature energies!]

Preparation:     8 mins

Ingredients (serves 2)

°         1 green apple, diced

°         1 orange, peeled and diced

°         few slices dried lime slices, cut into smaller pieces

°         1-2 teaspoons dried canberries

Method

1. Combine all the ingredients in a bowl and mix well. Serve chilled.

A Flextarian’s Wild Red Mushroom recipe …

Two weeks ago, I received an unexpected e-mail from a Flextarian, HH, asking for Wild Red Mushroom and Wild Tea Tree Mushroom recipes. Oops, I haven’t tasted Wild Red Mushroom!

I keep meeting lovely people who are vegetarian friendly even they are meat-eater in one way or other. They are the one who bring a smile to my face and remind me a very beautiful phase that someone gave me – [Breath In, Breath Out, We are ONE].

Yes, We are all global citizen staying on Planet Earth, shower with so much unconditional love from the Universe which we can discover if we willing to slow down and look deeper. Even the Bee gives us unconditional love in a way. Without the tiny insect – Bee, we will face Food Crisis. The food that we eat everyday to survive (even we pay) is the combination of countless contributions of others that we do not know.

So, what I can offer to repay all these kindness?

Maybe, in here, I share the wonderful recipe given to me by HH who is a flextarian (Thank you HH). She is really creative and using non-meat ingredients and workaround to veganism a meat recipe. Beautiful!

Below is the unedited email from HH, enjoy  …

This is the simple recipe I told you about.


• 50 gram dried red mushroom
• 8 C water
• 200-250 gram pork
• 1 T soy sauce
• 1 t sesame oil
• 1 t corn or potato flour
• ½ t of sugar


1. Wash mushroom and deconstruct for 10 mins, drain
2. Cut pork, marinate 30 mins
3. Boil mushroom then simmer for 1 hour
4. Add pork, cook 10 mins, serve with chopped green onions


I did not have pork on hand and did not feel like eating any meat, so I used tofu.
I coated tofu with the corn flour and shallow fried it before marinate.
I found the soup rather to a bland side, probably because the tofu exuded water.
I just put a pinch of salt and a handful of shredded nori in my individual bowl. Very soothing and gentle dish.


The red mushroom has a woody, thick-papery texture. Not as aromatic as shiitake that I use the most for soups. Maybe the way I cooked it did not bring out its maximum flavour.

Embracing Simplicity – Just King Oyster Mushroom and Chilli

Embracing Simplicity - Just King Oyster Mushroom and Chilli

Few days back, someone asked me about Wild Red Mushroom. Unaware of Wild Red Mushroom.  Have not seen one before! Have not tasted any before!  Hmmm… NEW stuff! Very interesting.

Yes, there are so many things in the Universe that we don’t know and is waiting for us to explore and to discover, just like the mushroom with a beautiful lovely name – Wild Red Mushroom that I don’t know.

So are you on such a quest? Discovering the beauty of Vegetarian Cuisine or discovering your potential or strengths? Or your warrior’s heart is on the search for the truth of your existence?

If you are wondering why my posting is getting lesser nowadays, it is because I am away discovering the Mother Nature’s beauty and allure by the stimulating self-discovery workshops … With these positive energies that I harness, maybe I would be able to have a different feel when I cook and play with vegetarian dishes.

Preparation:     5 mins

Cooking time:    10 mins

Ingredients (serves 2)

°         200g king oyster mushroom, sliced

°         3 dried chilli, cut into section

°         1 tablespoon olive oil

°         1 tablespoon vegetarian oyster sauce

°         125ml water

Method

1. Heat the oil in a wok. Add dried chilli and fry till fragrant.
2. Throw in the king oyster mushroom and stir-fry for 2 minutes. Add in the vegetarian oyster sauce and water. Simmer for 5-8 minutes.
3. Transfer to a serving dish, garnish with some fresh chinese celery or coriander and serve immediately.

Tags: Mushroom II

Aubergine Kinpira

Aubergine Kinpira

If you like braised eggplant with pepper and chilli, here is another rather similar dish – Eggplant Kinpira using only simple ingredients. Mirin is omitted in this recipe, you can add mirin or cooking rice wine, if desired.

Preparation:     5 mins Cooking time:  5 mins

Ingredients (serves 2-4)

°         250g  aubergine (eggplant), cut into strips

°         1 tablespoon olive oil

°         some toasted sesame seeds

°         some chilli flakes (optional)

°         some coriander or Chinese celery (optional), for garnish

Seasoning

°         3 tablespoons light soy sauce

°         60ml water or dashi stock

°         1 tablespoon sugar

Method

1. Place all the seasoning ingredients in a bowl and mix well. Set aside.
2. Heat oil in a wok. Fry the aubergine or eggplant for 2-3 minutes.  Pour in the seasoning and simmer for 1-2 minutes or until it is dry.
3. Dish up, top with coriander or Chinese celery, sprinkle with toasted sesame seeds, chilli flakes and serve immediately.

Tags: Japanese Cuisine II

Preserved Olive Vegetables Rice

Preserved Olive Vegetables Rice

This recipe is the act of my right brain at work! When my son told me about the yummy Herbal Fried Rice offered by the Vegetarian Stall in his school.  I was not present in the HERE and NOW, upon hearing the word ‘herbal’, my right brain wander off to the thoughts of fried rice with olive, then it reminds me of the preserved olive vegetable and many other things that eventually lead me to this creation – adding preserved olive vegetable to cook the rice.

This is the characteristic of a Right Brain person (often misunderstood), where they can think of one thing, say another and their brain has already moved on to another thought. If you are curious whether you are a right brain or left brain person, take the simple test @ The Right Brain vs Left Brain test. Have fun!

Preparation:     10 mins, Cooking time:  15 mins

Ingredients (serves 2)

°         200g rice, washed and drained

°         400ml water

°         2-3 tablespoons preserved olive vegetables

°         some freshly chopped spring onion (optional)

Method

1.      Combine all the ingredients into an electric rice cooker, mix well and turn it on.

2.      When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork.

3.      Garnish with chopped spring onion and serve hot.

Tags: Rice III

Vegan Soy Bean Sprout Pancake (Kongnamul Jeon)

Soy Bean Sprout Pancake (Omelette's Size) ...

Smaller size ...

Eggless Kongnamul Jeon!  Kongnamul Jeon is a Korean pancake like dish using soy bean sprout as the main ingredient. You can cook it like a big omelette or in small pancake size. Chickpea flour is used, as it has the colour of the egg and has higher portion of protein compare to other type of flour.

Preparation:     15 mins  Cooking time:  10 mins

Ingredients (serves 4)

°         150 soy bean sprout, trimmed

°         50g onion, sliced

°         50g carrot shreds

°         150g chickpea flour (besan flour/gram dhall)

°         250ml water

°         salt and pepper, to taste

°         2-3 tablespoons oil

Method

1. Combine the chickpea flour, water, salt and pepper in a bowl and mix well. Throw in the soy bean sprout, carrot, onion and blend well. Set aside.
2. Heat 1- 1½ tablespoons of oil in a non-stick pan over medium heat. Ladle half of the soy bean sprout batter mixture into the pan and spread well.  Flip over the pancake after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes and transfer to a serving plate. Repeat with the rest of mixture.
3. Cut into smaller size and serve.

Tags: Korean Cuisine II, Vegan "Egg"

Potato Kinpira

Potato Kinpira

Simple, healthy and tasty! Another Kinpira recipe using potato! I omitted mirin in this recipe, you can add mirin or cooking rice wine, if desired.

Preparation:     10 mins Cooking time:  10 mins

Ingredients (serves 2-4)

°         200g  potato, julienne

°         4 slices carrot, julienne

°         1 tablespoon olive oil

°         some toasted sesame seeds

°         some spring onion (optional), chopped or shredded

Seasoning

°         2 tablespoons light soy sauce

°         3 tablespoons water or dashi stock

°         1/3 tablespoon sugar

Method

1. Place all the seasoning ingredients in a bowl and mix well. Set aside.
2. Heat oil in a wok. Fry the potato for 5 minutes.  Add in the carrot and pour in the seasoning and simmer for 1 minute or until it is dry.
3. Dish up, top with spring onion, sprinkle with toasted sesame seeds and serve immediately.

Soy Bean Sprout Rice

Soy Bean Sprout Rice

This is rather similar to Korean Rice Dish – Kongnamul Bab. You can even simplify it by having two ingredients –  rice and soy bean sprout,  with simple seasoning like salt or light soy sauce with or without sesame oil.  You may even replace carrot with mushroom or other ingredients you have in your kitchen.

Never underestimated the taste of this simple dish! We are surrounded by many simple and yet delicious vegetarian dishes. So just experience the richness of vegetarian food by taking the opportunity to savor it and fully taste it, by just focusing on the sensations in the mouth and appreciate it fully.

Preparation:     15 mins  Cooking time:            15 mins

Ingredients (serves 2)

°         200g rice, washed and drained

°         400ml water

°         125-150g soy bean sprout, trimmed

°         25g carrot, peeled and shredded

°         1 tablespoon curry powder (optional)

°         salt and granulated mushroom bouillon  to taste

Garnish

°         some shredded nori and roasted sesame seeds

Method

1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done, leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and garnish with shredded nori, sesame seeds and serve hot.

Edamame ‘N’ Corn Salad

Edamame 'N' Corn Salad

A simple and colourful salad! Whatever combination or quantity of the ingredients used is possible, just make sure they are balanced and in harmony with the colour, texture and appearance of the food.

Preparation:     8 mins  Cooking time:  8 mins

Ingredients (serves 2)

°         150g edamame beans

°         100g corn, blanched

°         50g carrot dices

°         1 teaspoon sesame oil

°         salt, to taste

°         some roasted/toasted white sesame seeds

Method

1. Place the ingredients in a bowl, mix well and serve.

Tags: Salad II

A Simple Bowl of Green Tea Soup

A Simple Bowl of Green Tea Soup

Finding all ingredients for making the Thunder Tea Rice Soup is getting difficult as some of the ingredients are not easily available.  Here is a very simplified soup! Grounded peanut powder can be added, if desired.

This reminds us how much effort by many people and the natural gifts (sunshine, rain, soil) went into growing, harvesting, processing, cooking and serving the food that we eat every meal. How blessed we are!  When we are hungry, we have food.  Living in this era, we get to taste different wonderful and scrumptious cuisines even without having to step out of the country. Maybe, when we have our meal, just be thankful.

Preparation:     8 mins Cooking time:  8 mins

Ingredients (serves 2)

°         25g mint leaves (stems removed before weighing)

°         25g coriander

°         500ml water

°         salt, to taste

°         granulated mushroom bouillon (optional), to taste

°         1½ teaspoon green tea powder, or to taste

°         some roasted/toasted white sesame seeds, for garnish

Method

1. Place the mint leaves, coriander, and ginger in a blender with 125ml of water. Blend well and set aside.
2. Pour 375ml of water into a pot and bring to a boil. Stir in the vegetable puree and bring to a boil.
3. Season to taste with salt, granulated mushroom bouillon and stir in the green tea powder.
4. Ladle the soup into individual serving bowls, sprinkle some sesame seeds and serve hot.

Earth ‘N’ Ocean Salad (Hijiki Seaweed Salad)

Earth 'N' Ocean Salad (Hijiki Seaweed Salad)

Earth 'N' Ocean Salad (Hijiki Seaweed Salad)

A simple yet easy-to-do side dish, marrying the ingredients from the Earth which is carrot and edamame and hijiki seaweed from the blue ocean. Keep the water for blanching carrot and hijiki seaweed as soup base for noodle or clear soup, if desired.

Preparation:    15 mins

Ingredients (serves 2)

°         2 tablespoons (15g) hijiki seaweed, soaked with 500ml water for 15 mins, drained well  and blanched

°         50g carrot dices, blanched

°         50g edamame

°         3/4  tablespoon sesame oil

°         1/2  tablespoon sugar

°         1 tablespoon light soy sauce

°         some sesame seeds (optional)

Method

1. Combine all ingredients in a bowl and mix well. Serve chilled if prefer.

Tags: Japanese Cuisine II, salad III, The Art of being a Creative Vegetarian No-Cook

Sesame Tofu Dessert

Sesame Tofu Dessert

Quick and Easy dessert! If you prefer a firmer texture, try extracting excess moisture of the tofu by wrapping with a clean tea towel and place a plate on top of the tofu. Leave for about 15 minutes. Sugar is omitted in this recipe as the sesame powder that I used contains sugar.

Preparation:     5 minutes

Ingredients (makes 3 cup)

°         1 pack silken tofu (300g)

°         4-5 tablespoons sesame powder

°         mint leaves and sesame seeds (optional), for garnish

Method

1. Combine the silken tofu and sesame powder in a blender and blend until smooth and creamy.
2. Garnish with mint leaves and sesame seeds. Serve chilled.

Tags: Desserts II, The Art of being a Creative Vegetarian No-Cook, Tofu III

Quick Dumpling ‘N’ Noodle Soup

Quick Dumpling 'N' Noodle Soup

Cooking for ONE can be Simple and Easy. Crave for some soupy noodle, just whip this just like cooking a bowl of instant noodle!

“]

VSS Exhibition @ KMSPKS [May 2010

While volunteering at the VSS Exhibition @ KMSPKS lately, it was amazing meeting people from different walks of life via the exchange of a sincere beautiful smile and a nod and VSS flyers or just intriguing small talks. Every contact is a unique and beautiful experience which I treasure. By embracing the differences we have, it leads to more discoveries which I believe the benefit is beyond our sight.

A gentleman (semi-veg*n, who have successfully go meatless for 49 days in one go, on yearly basis, personally I think with given opportunities and unleashing the inner potential,he would could have gone far beyond …) has honestly told me that going vegetarian on a daily basis in long term is difficult because no good vegetarian eateries at his area and mock meat dishes are strongly been emphasis could drive away the enthusiasm on Going Green. Yes, he is right, I do find that that the standard of Vegetarian Restaurants raised very fast and high but the standard of the some normal Vegetarian Eateries in coffee shop or food court dropped.  This could be a temporary phenomenon.

Anyway, I do appreciate whatever input I got and will hold these questions in my mind, let the subconscious work with them while I am on another QUEST. Hope to discover their magic via questioning [not answers], which are I think is essential for unlocking the creativity.

So, I should be creating more “Go Solo, Dine Solo” home-style cooking recipes with real simple ingredients just like this, when I have the time …

Preparation:     10 mins Cooking time: 10 mins

Ingredients (serves 1)

°         100g Sanuki Udon

°         few slices carrot

°         1 piece Chinese cabbage/ wok bak

°         6 fresh beans

°         3-4 instant vegetarian dumplings

°         400ml water

°         salt and pepper, to taste

°         granulated mushroom bouillon (optional), to taste

°         some shredded nori and roasted sesame seeds, for garnish

Method

1. Place udon, cabbage and water in a pot and bring to a boil and simmer 5 minutes.
2. Add in vegetarian dumplings, carrot  and fresh bean and bring to a boil. Season with salt, pepper and granulated mushroom bouillon.
3. Garnish with shredded nori and sesame seeds. Serve with a small plate of sliced red chilli with light soy sauce.

Tags: Noodles III, Quick n Easy - Noodle

Quick Bitter Gourd ‘N’ Tofu Noodle Soup

Quick Bitter Gourd 'N' Tofu Noodle Soup

Cooking for ONE can be simple, easy and yet nutritious too! Crave for some soupy noode, just whip this like cooking a bowl of instant noodle!

Preparation:     10 mins Cooking time: 10 mins

Ingredients (serves 1)

°         50g bean vermicelli

°         50g bitter gourd, sliced

°         1 tomato, cut into quarters

°         1/4 pack silken tofu

°         few slices carrot

°         few vegetarian mushroom

°         2 slices deep-fried beancurd skin (optional)

°         375ml water

°         salt and pepper, to taste

°         granulated mushroom bouillon (optional), to taste

Method

1. Place bean vermicelli and water in a pot and bring to a boil and simmer 3-5 minutes.
2. Add in bitter gourd, tomato, tofu, carrot, vegetarian mushroom and beancurd skin and bring to a boil. Season with salt, pepper and granulated mushroom bouillon.
3. Serve with a small plate of sliced red chilli with light soy sauce.

Tags: Noodles III, Quick n Easy - Noodle

Pumpkin ‘N’ Yam Congee

Pumpkin 'N' Yam Congee

Lately, has a Mindful Lunch in Silence! Someone asked us to watch our mind during lunch time with questions like – What is the mind doing? What is the mind aware of? What is the aspect of the food are we enjoying? How many percentage of the time are we enjoying the food or thinking of the food (via internal chattering or commenting)? How is the mind relating to the five senses? It was a very interesting to see how the mind works!

Basing on our previous experiences, knowledge and life circumstances, our mind would tend to have predetermined views on food or certain type of food knowingly or unknowingly.  All would feel differently and all food reviews can be subjective.  Therefore, feel free to change the ingredients or explore with different type of ingredients to come up with something that you would like.

Preparation:    5 mins

Cooking time:  20 mins, plus 2 ½ hours standing time

Ingredients (serves 2)

°         100g rice, washed and drained

°         100g pumpkin, cut into small cubes

°         50g yam, cut into small cubes

°         50g king oyster mushroom

°         1 pcs kelp (2cm x 5cm)

°         800ml water

°         salt and pepper, to taste

°         some shredded nori, roasted sesame seed, spring onion, for garnish

Method

1. Wash the rice and drain well. Put the rice in a plastic or metal container and freeze it for 2 – 2 ½ hours in the refrigerator.
2. Remove from the freezer and add 250ml water to it and leave to stand for 5 minutes.
3. Pour the rice into a claypot or pot. Add the remaining water, pumpkin, yam, kelp and bring to a boil. Simmer for another 15 minutes or until the congee is soft. Stir to mash up the pumpkin. If it is too thick, just add some water. Season to taste with salt and pepper
4. Ladle the congee into individual serving bowls. Garnish with shredded nori, sesame seeds, spring onion and serve hot.

Tags: Congee

Seaweed Roll

Seaweed Roll around S$1 per piece ...

Ready after toasting ...

Slightly more crispy outer layer ...

I like these few lines I read in a book, it says -

“CONTENTMENT

The more we pursue sensual pleasures, the more we crave them and chase after distractions. Our dissatisfaction increases and creates mental stress and physical discomfort. Recognize how this happens, and learn to be content with a few necessities. You will be more carefree and joyful. “

So, I try to enjoy the simple meal now and learn to be contented.  Cooking has become very simplified.  I purchased this Seaweed Roll which is made with layer and layer of beancurd skin seasoned with simple ingredients that has  nori sheet in between which costs around S$5 for 5 pieces.

Instead of deep-frying it, I just placed them in the oven toaster and let it toasted for 10-15 minutes (you are free to do other chores or prepare other dishes).

You can brush some oil on it or use none, cut it prior to toasting or do it after that, it is all your preference.  It can be a healthy and simple dish to go with plain/brown rice, as snack or finger food.

You can dip it with chilli sauce or mayo or any other sauce you prefer.  You can even choose to wrap it with lettuce too. So just follow your mood, explore and be open to all possibilities and have fun too  …

Tags: Finger Food, Instant Vegetarian Food, Party Food, Picnic, Snack II, The Art of being a Creative Vegetarian No-Cook