Simplified Dried Tom Yum Vermicelli

This might be a good, pretty simple to whip up and yet impressive item for party or fun fair, as all the ingredients can be prepared in advance and just mixed them prior to serving and it will not go wrong at all even without any stir-frying.

This can also be an item that can be given to your helpful guests who want to help out in your party or easy task for little boys and girls to do. Remember to taste and add more lime juice or tom yum paste if necessary. Use shallot oil instead of olive oil, have some fresh shallot slices, if desired. Pea shoots is too common to add as addition green veggies for this dish, try something else … julienned green mango or something that does not required too much work …

How about putting in a beautiful bento box with some fruit/veggie salad or a cup of lovely smoothies/juices/soya blends plus crispy cracker and take it to work for lunch?

Preparation: 10 mins, Cooking time: 8 mins

Ingredients (serves 2-8)
° 150g rice vermicelli, cooked according to packet’s instruction
° 1 firm tofu, cubed and pan-fried
° 1 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm, thinly sliced
° 5-6 kaffir lime leaves, finely cut/snip just before using
° 25g carrot, shredded
° some fresh coriander leaves, for garnish
° 1 fresh red chilli or 3 chilli padi, sliced
° some toasted sesame seeds (optional)

Tom Yum Sauce
° 1 tablespoon olive oil
° 2 tablespoons vegetarian tom yum paste or to taste
° 2 tablespoons light soy sauce or to taste
° 2 tablespoons (4 limes) freshly squeezed kalamansi lime juice
° 4 tablespoons (60ml) water
° ¾ tablespoon sugar or to taste

Method
1. Place the Tom Yum sauce ingredients in a bowl and mixed well.
2. In a big bowl, throw in the vermicelli, corianders, chilli, tofu, carrot, lemongrass, kaffir lime leaves.
3. Pour the Tom Yum sauce over, toss and mix well. Sprinkle some water if it is too dry. Taste and add more Tom Yum Paste (more fiery and spicy) or lime juice, if necessary. Garnish with sesame seeds and serve.

King Oyster Green Curry

Just a simple pot of green curry with king oyster mushroom which anyone can cook! King oyster mushroom resembles the chicken meat texture and full of nutrients too, and therefore cooked King Oyster Green Curry instead of Green Curry Chicken. Red chilli and tomatoes are added to give it some bright colour. The brand – “Pantainorasingh” contain garlic and therefore not suitable for Buddhist Vegetarian.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 250g king oyster mushroom, cut into chunk
° 1 tomatoes, halved
° 250g “Pantainorasingh” green curry paste, or to taste
° 1 tablespoon olive oil
° 2-3 kaffir lime leaves
° 125ml water
° 125ml fresh coconut milk or soy milk
° small handful basil leaves
° 2 fresh red chilli, seeded and pan fried
° salt and sugar to taste

Method
1. Heat the oil in a wok. Add green curry paste and fry till fragrant.
2. Add in the mushroom and fry for a minute.
3. Throw in the water and bring to a boil and simmer for 3 minutes or until the mushroom are tender. Add in the tomatoes, lime leaves, basil leaves and coconut milk.
4. Garnish with chilli, basil leaves and serve hot with rice.

Mango with Glutinous Rice

This is a Thai dessert. It is real easy that even a kid can do it. Usually, the glutinous rice is streamed but I opt for the easy way out – cook it using the rice cooker. The rest of the work is just peeling the mango using a fruit peeler and prepared the ‘no-cook’ sauce. To make it more interesting, just treat this dessert as a little art piece. It definitely tastes good, as glutinous rice plus coconut milk are the main ingredients used for some kueh recipes.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 4)
° 1 (200g) ripe mango, peeled, sliced or diced
° 200g glutinous rice
° 200ml water
° 2 pandan leaves (screwpine), tied into a knot
° 1 teaspoon roasted sesame seeds (optional)
° 4 longans (optional)
° few mint leaves (optional), for garnish

Coconut Sauce
° 75ml coconut milk
° ¾ teaspoon sugar, or to taste
° a little pinch of salt

Method
1. Wash the glutinous rice and place in a bowl with enough water to cover. Leave to soak for 3 hours or more. Drain thoroughly.
2. Place the glutinous rice, water and pandan leaves into an electric rice cooker, mix well and turn it on.
3. Meanwhile, to make the coconut sauce: combine the coconut milk, sugar and salt in a mixing bowl. Mix well and set aside.
4. When the glutinous rice is done, scoop into a little bowl or teacup and turn over on a serving plate. Pour few teaspoons of coconut sauce over the rice. Top with mango, longan, mint leaves and sprinkle with some sesame seeds. Finally, drizzle over a teaspoon of coconut sauce. Repeat for the rest.
5. Serve.

One-Pot Tom Yum Rice

I was a bit lazy yesterday and wanted only minimal washing. Instead of cooking Tom Yum Fried Rice, I just combined all ingredients in the rice cooker and it is done within 15 minutes. If you like to add some frozen mixed vegetables, just throw in after the rice is cooked. Alternatively, blanch the frozen mixed vegetables and mix with the rice prior to serving.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 1 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm, bruised
° 4-6 kaffir lime leaves
° 100g king oyster mushrooms, sliced
° 6 straw mushrooms or button mushroom, sliced
° 1 teaspoon olive oil
° 1 thin slice ginger, finely chopped
° 1 tablespoon vegetarian tom yum paste
° 1 tablespoon light soy sauce, or to taste
° ¼ teaspoon sugar (optional)
° ½ fresh red chilli (optional) , finely shredded
° a small handful fresh coriander leaves, for garnish

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 discard lemongrass, lime leaves.
3. Garnish with red chilli, coriander leaves and serve hot.

Spicy Tom Yum Fried Glass Noodle

Tom Yum Fried Glass Noodle, anybody? If you like spicy food with a little sour, this is a yummy dish that suits your palate. Rice Vermicelli or Beehoon can be used instead, if desired.

Preparation: 5 mins, Cooking time: 6 mins

Ingredients (serves 2)
° 100g bean vermicelli, boiled and drained
° 1 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm, bruised
° 4-6 kaffir lime leaves
° 100g king oyster mushrooms, sliced
° 6 straw mushrooms or button mushroom, sliced
° 1½- 2 tablespoons olive oil
° 1 thin slice ginger, finely chopped
° 2 tablespoons vegetarian tom yum paste
° 1 tablespoon light soy sauce, or to taste
° 1 tablespoon (2 limes) freshly squeezed kalamansi lime juice (optional)
° ½ fresh red chilli (optional) , finely shredded
° a small handful fresh coriander leaves (optional), for garnish

Method
1. Heat the oil in a wok. Add the ginger and lemongrass fry till fragrant. Stir in the tom yum paste and fry for less than ½ minute.
2. Add the lime leaves, mushrooms, bean vermicelli and fry for 1-2 minutes
3. Season with light soy sauce, lime juice and toss well. Sprinkle some water if it is too dry.
4. Mix in the chilli, garnish with coriander leaves and serve hot.

Vegetarian Thai Green Curry

Vegetarian Thai Green Curry (using Soy Milk)

By using commercial curry paste, making a pot of curry can be so simple. For this Thai Green Curry recipe, you may use other vegetables such as cauliflower, okra, carrot. I have reduced the amount of coconut milk used by diluting with water. Alternatively, you might use fresh soy milk to replace the coconut milk, if desired. For this quick curry, I had omitted the stir-fry of the curry paste and it is pretty easy to cook and taste good.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2-3)
° 250ml fresh coconut milk or soy milk
° 2 tablespoons “Earthen Pot” green curry paste, or to taste
° 125ml water
° 100g eggplants(aubergine), cut into bite-sized pieces
° 2 tomatoes, cut into wedges
° 100g bamboo shoot, sliced
° 2 small firm tofu(beancurd), cut into cubes and deep-fried
° 4 young corns, halved
° 2 kaffir lime leaves, shredded
° 1 fresh green chilli, seeded and cut into large pieces
° 1 fresh red chilli, seeded and cut into large pieces

Method
1. Throw in the coconut milk, green curry paste, eggplants, tomatoes, bamboo shoot, tofu, corn, water in a pot and bring to a boil. Simmer for 10-15 minutes or until the vegetables are tender. Add in the lime leaves. Season to taste with salt, sugar or light soy sauce, if necessary.
2. Garnish with chilli and serve hot with rice.

Green Mango Salad !

This is a vegetarian version of simplified Thai green mango salad. It is a healthy salad and is so appetizing. Any one can just do it, basically it is a no-cook recipe.

Preparation: 8 minutes

Ingredients (serves 1)
° 150g shredded young green mango, chilled
° 1 teaspoon peanut powder
° ½ teaspoon sesame seeds (optional)

Dressing
° 1 fresh red chilli padi or green chilli padi, seeded and sliced
° 3 tablespoons (6 limes) freshly squeezed kalamansi lime juice
° 1 teaspoon sugar, or to taste

Method
1. Arrange shredded mango on a serving plate.
2. Mix the chilli, lime juice and sugar in a bowl. Add more sugar, or lime juice, if necessary.
3. Drizzle the dressing over the shredded mango and top with peanut powder and sesame seeds. Serve immediately.

Vegan Pineapple Fried Rice

This is a simplified version of the Thai Pineapple Fried Rice, omitting the egg, onion, meat and fish sauce which is common. Serve rice in pineapple skin shell, if desired.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 200g frozen mixed vegetables
° 100g pineapple, diced
° 1 vegetarian ham (optional), diced
° ¼ teaspoon turmeric powder
° ¾ teaspoon curry powder
° 1 tablespoon olive oil
° 1 thin slice ginger, finely chopped
° 1 tablespoon light soy sauce
° salt, to taste
° sugar (optional), to taste
° ½ fresh red chilli (optional) , finely sliced or shredded
° 1 tablespoon roasted cashew nut (optional).

Method
1. Heat the oil in a wok. Add the ginger and vegetarian ham fry till fragrant.
2. Throw in the cooked rice, mixed vegetables and pineapples. Add the turmeric powder and curry powder. Fry for 2-3 minutes or until rice is heated through and well coated. Sprinkle some water if it is too dry. Season with to taste with light soy sauce, salt and sugar.
3. Garnish with chilli and cashew nut and serve immediately.

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

One-Pot Pineapple Rice

An easy dish to prepare and makes a satisfying light meal. Just combine all the ingredients in a pot. By leaving out the stir-frying of the ingredients, it speeds up the cooking process and also reduces the amount of oil used.

Preparation: 15 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 75g pineapple, diced
° 1 stalk lemon grass, peel off outer layers, cut out 2 cm , bruised
° 2 pandan leaves (screwpine), tied into a knot
° 1 slice vegetarian ham, diced
° 2-3 chinese dried mushrooms, soaked and diced
° 1 star anise
° 1 tablespoon sesame oil
° 1 teaspoon salt
° ¼ teaspoon turmeric powder
° ¼ teaspoon sugar (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 and serve hot.

Tip
1. For pineapple preparation refer to http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=113&id=835

Spicy Lemon Grass Soup (Tom Yum)

Spicy Lemon Grass Soup (Tom Yum)

Spicy Lemon Grass Soup (Tom Yum) with Tom Yum Paste, Tomatoes & Tofu

This delicious soup (Tom Yum) is one of the popular soups in Asia. Combining spicy and sour using mixture of herbs and seasonings is easy to make. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 4)
° 2-3 stalks fresh lemon grass
° 10-12 dried kelps in knot
° 4 slices fresh blue ginger (galangal)
° 8-12 straw mushrooms, halved
° 4-8 vegetarian fishballs
° 1.25 litres water
° 2 chilli padi, seeded and finely shredded
° 6-8 kaffir lime leaves, cut in half
° 3 tablespoons (5-6 limes) freshly squeezed kalamansi lime juice
° 3 tablespoons light soy sauce
° pepper and sugar, to taste
° a small handful fresh coriander leaves, for garnish

Method
1. Peel off the outer layers of the lemon grass stalks, leaving the tender whitish centre. Cut into 5cm pieces and bruised.
2. Place the lemon grass, dried kelps, ginger and water in a pot. Bring to a boil and simmer for 10 minutes. Remove the lemon grass and ginger with a slotted spoon and discard. Add straw mushrooms, vegetarian fishballs, lime leaves, chillies, pepper, sugar, lime juice and simmer for 3 minutes. Lastly, stir in light soy sauce and coriander leaves.
3. Ladle the soup into individual serving bowls and serve.

Tip
1. Commercial tom yum paste, button mushroom, tomatoes, silken tofu can be added, if desired.

Vegetarian Rice Soup

Asian loves to eat rice and this soup based on rice can be a simple and delicious snack. This is a true comfort food, feel free to add deep-fried vegetarian fish slice, tofu or just serve it simple with some garnishes.

Preparation: 10 mins Cooking time: 5 mins

Ingredients (serves 2-4)
° 100g rice, cooked
° 10-12 dried kelps in knot
° 2 shiitake mushrooms, finely shredded
° 1 thin slice ginger
° 1 litre water
° salt, to taste
° pepper, to taste
° 2 tablespoons light soy sauce
° 2 thin slices ginger, peeled and finely shredded
° 1-2 fresh red chilli padi or fresh chilli, seeded and finely shredded
° a small handful fresh coriander leaves, for garnish
° 1 spring onion (optional), finely shredded

Method
1. Place the dried kelps, mushrooms, ginger slice and water in a pot. Bring to a boil and simmer for 10-15 minutes.
2. Add the cooked rice, salt, pepper, light soy sauce and simmer for 2 minutes. Ladle the rice soup into individual serving bowls and garnish with shredded ginger, chillies, coriander leaves and spring onions. Serve immediately.

Tip
1. Cooked garlic can be added, if desired.

Red Rubies Dessert

Ingredients (serves 4)
° 10-15 water chestnuts, peeled and cut into 1cm cubes
° 4 pandan leaves (screwpine), tied into a knot
° 2 litres water
° 100g sugar
° 250ml coconut milk, chilled
° 1 teaspoon red food colouring
° 4-5 tablespoons tapioca flour

Method
1. To make syrup, add 1 litre of water, sugar and pandan leaves to a pot, bring to boil over medium heat. Remove from heat and cool before refrigerating until chilled.
2. Add red food colouring to water chestnuts and mixed evenly.
3. Put tapioca flour into a container and add dyed water chestnuts. Cover the container with a lid and shake until water chestnuts are evenly coated with flour. Shake off any excess flour.
4. Bring 1 litre of water to boil. Add in dyed water chestnuts and return to boil.
5. Remove water chestnuts with a slotted spoon as soon as they float to the surface. Rinse water chestnuts with tap and transfer to a bowl of ice water.
6. To serve, spoon water chestnuts (red rubies) into each individual glass with 250ml of syrup with 60ml of chilled coconut milk. Add ice if desired.

Tip
1. Cooked red rubies can be soaked in a sugar solution to make it taste sweet, if desired.
2. Coconut milk, salt can be added to syrup, return to boil and remove from heat to cool.