Vera's Kitchen: vegetarian

Simple Lai Chi Kang with Sea Bird Nest recipe

This recipe taken and copied from The Beauty of Seaweed Collagen with permission from the blog owner. To know more about the Seaweed Collagen or Sea Bird Nest, click here

'Lai Chi Kang' or some spelling version 'Len Chee Kang' is a cooling and healthy drink that can be serve with Sea Bird Nest. These basic recipe and simple ingredient are very easy to find and purchase at a local supermarket or at Chinese medicine stores.

Ingredient: (make for 2 - 3 bowls)

5 pcs Red Dates
5 pcs Dried Longan - crack the shell and take out the inner flesh
3 pcs dried winter melon candy
10 to 15 pcs lotus seeds
1 litre water
Rock sugar to taste
About 20g of Sea bird nest (Eucheuma Seaweed)

Methods:

Wash and soak the Sea Bird Nest for at least 4 to 5 hours. Changing water every 40 to 50 minutes.
Boil the water and add in all the ingredient (except the sea bird nest). Let it boil under low heat for 1 1/2 hours.
Add the prepared sea bird nest and simmer for 5 minutes.
Serve hot or cold by adding ice cubes.
Happy trying!

To know more about Seaweed Collagen or Sea Bird Nest, please go to these address http://beautyofseaweedcollagen.blogspot.com/

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, by Vera

Simple and Easy Eggless Carrot Cake

This Eggless Carrot Cake recipe is very simple and easy to make and plus it's yummy-licious! Try it for yourself, you gonna love it!

The original recipe call for 1 can of condense milk (400 g) but I reduced it according to my taste. I'm not sure the owner of this recipe, as I found this recipe on the internet and forget to jot down the address. Whoever the owner of this recipe, million thanks from me for sharing this wonderful recipe.

Eggless Carrot Cake

Ingredient:

350 g Condense Milk ( original recipe - 400 g / 1 can)
1 1/4 cup All purpose flour
1 tsp baking powder
1/2 tsp soda bicarbonate
1/2 cup melted butter or margerine
1 cup grated carrot
1 tsp vanilla essence

Method:

Preheat oven to moderate 180C and grease the baking pan and keep aside.
Mix and beat together the condense milk, melted butter and vanilla essence in large mixing bowl for 1 minute using medium speed.
Using a wooden spoon or spatula, add in the grated carrot and mix well.
Sift the flour, soda bicarbonate and baking powder and fold into the carrot mixture and mix gentle.
Pour the mixture evenly into prepared baking pan; smooth surface. Bake for 40 minutes or until skewer comes out clean when inserted in center of the cake.
Cool and serve.

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, by Vera

In coconut cream, dessert

Indonesian Sweet Pretty Dessert (Cantik Manis)

This recipe is adapted from Indonesia Eats.com. The original recipe is using coconut milk but here I used evaporated milk. Originally, these dessert use banana leaves for wrapping. As I cannot get banana leaves around my house so I just spoon it into small glasses. Indonesia Eats author's Pepy using a silicon moulds and putu ayu mould. You can check the mould here.Indonesia Eats.com

Ingredients

100 g colorful sago (I used green color only)

50 g Hoen kwe Flour / mung bean flour

500 ml evaporated milk (original recipe coconut milk)

1/4 tsp salt

100 g sugar

1 pandan leaf, knotted

Banana leaves for wrapping (I used small glasses)

Method

Soak sago pearl for 15 to 20 minutes. In a boiling water, cook sago until translucent and strain.
Dilute hoen kwe flour using some part of the coconut milk about 150 ml and set aside.
Place the remaining coconut milk, pandan leaf and salt in pan and stir over medium heat until just started to boil.
Add in hoen kwe flour mixture and sugar, stirring until the sugar dissolved. Add sago pearls, stir well ad remove from heat.
Spoon mixture into small glasses or silicon moulds.
Leave it to cool.

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, by Vera

In biskut makmur, cookies

Ghee Cookies with Peanut Filling (Biskut Makmur)

This cookies is very popular among Malaysian and one of the must-have cookie during festival. For certain recipes, they replaced ghee with butter, but truly authentic flavor, always use ghee. This is 'melt in the mouth' cookies. So Yummy...

Recipe source: Adapted from Hanieliza's Blog, just a little twist of my own.

Ingredient

Filling

200 gm Peanuts - fried

40 gm Castor Sugar

Dough

500 gm Plain flour

60 gm Castor sugar
200 gm Icing Sugar

250 gm Ghee (clarified butter)

Method:

Prepare filling

Skin fried peanuts and process in a food processor until fine. Transfer to a bowl and mix with sugar. Set aside.

Prepare dough

Sift flour into a mixing bowl and add-in castor sugar. Add-in Ghee and mix well until it become soft dough.
Grease baking tray and preheat oven to 180C.
Take a small portion of dough (thumb-size) and flatten it slightly on the palm. Top with some peanut filling and enclose. Shape into an oval and arrange in baking tray.
Bake cookies for 20 -25 minutes. Cool on a wire rack, then coat with icing sugar.
Store cookies in an airtight container.

COOK BOOK

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, by Vera

In kuih lapis, nyonya kueh

Steam Layer Rice Cake (Kuih Lapis)

Ingredient:

150gm Rice Flour

60gm Flour
170gm sugar
1tsp salt
100gm coconut cream powder
1tsp vegetable oil
4 cups water
3-4 drop of red food coloring

Method:

Lightly grease a 9-in baking tin with cooking oil. Prepare a steamer.
Mix all ingredient in a large mixing bowl except the red food coloring ( I use blender - easy and fast).
By using a sieve, strain the batter to ensure it is free from lumps.
Divide batter into two equal portions. 1st portion leave with original color - plain / white. As for the 2nd portion, add 3-4 drop of red coloring.
In a medium heat, pour enough batter to form a thin layer of 1st mixture (white) on prepared baking tray. Cover and steam it for 5 minutes.
Follow by the 2nd layer (red) and steam it for 5 minutes.
Repeat the method, alternating the batter between white and red batter until all batter is used up.
When all batter is used up steam for another 20 minutes.
Remove from steamer. Let the cake cool down thoroughly before cutting.

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, by Vera

In eggless recipe, rice cake

Steam Yam Cake

Ingredient A:

250gm Rice Flour

500ml Water

Ingredient B:

125 ml vegetable oil

2 to 3 cloves of garlic (chopped)

300gm Yam (dice)

375ml water

1/2 tbsp sugar

salt to taste

Sauce Ingredient:

60ml Vegetable Oil

125gm taucu (Salted Soya Bean paste)

125ml water

sugar to taste

Method:

Mix ingredient A in a mixing bowl.
Ingredient B: Heat oil and saute' garlic until fragrant.
Add the dice Yam and cook for about 3 to 5 minutes. Add water, sugar and salt to taste and leave it to boil and let the yam cook until soft and tender.
Reduce the heat and add in the ingredient A mixture.
Stir over low heat until mixture form a dough.
Transfer the dough in a prepared tin (25-cm/ 10-in) and level surface.
Steam for another 1 hour.
Set aside to cool before serving.

Preparing Sauce:

Heat vegetable oil and add taucu.
Add water and sugar to taste.
Let the sauce mixture simmer in a low heat until the sauce become thick and shiny. The sauce should taste sweet and a little bit salty.

For non-vegan, you can add a fried chili shrimp as the recipe below.

Ingredient:

1 cup dried shrimp

1 cup dried chili

1 cup vegetable oil

Sugar to taste

Wash dried shrimp and chili and chopped using a food processor machine. Fried the mixture until quite dry and crunchy to taste. If it is too spicy, just add sugar as per taste. Remove and drained the oil.

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, by Vera

In coconut cream, eggless recipes

Sago Balls with Coconut Cream

Ingredients

400 gm Sago

Filling Ingredients

120 gm Grated Skinned Coconut

50 gm Brown Sugar

50 gm Granulated sugar

½ tsp Salt

120ml Water

Sauce Ingredients

1 liter Coconut cream

50 gm Sugar

2 -3 shredded and knotted screwpine leaf ( pandan leaf)

Method

Grease baking tin with cooking oil.
In a large bowl, place sago and add about 1.5 liter of water. Set it aside and allow it to soak for 20 to 25 minutes.
Prepare Filling: Place all filling ingredient in a pan and stir over medium heat. Remove from heat when it almost dry and set it aside to cool.
By using a sieve, drain the sago completely by pressing with the back of a spoon.
Scoop a portion of drain sago and place a filling in the middle and enclose. Repeat until finished.
Arrange sago balls in prepared baking tin and steam for 30 minutes or until the sago balls look translucent.
Prepare Sauce: Place all sauce ingredient in a pan and stir at medium heat. When sauce starting to boil, remove it from heat. Discard screwpine leaf.
Place steamed sago balls into the sauce.

Enjoy it while it’s hot. It also can be serve cold depend on individual.
Make around 20 to 30 mini sago balls depend on the size.

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, by Vera

In eggless recipes, Jelly and Pudding

Sticky Rice Pudding (Wajik)

Ingredient:

1 cup Glutinous Rice ( soaked overnight) and steam with 1 cup of water
1/2 cup palm sugar (powdered or syrup)
1/3 cup plain sugar
1/2 cup water
1/2 thick coconut milk + pinch of salt

Steam the glutinous rice with water until the water evaporates.
In a pan or a wok, combine the palm sugar, plain sugar and water and let it simmer a while.
Add in the thick coconut and a pinch of salt. Stirring constantly until the mixture is thick and syrupy and the surface is full of bubbles.
Add the steamed rice. Stir constantly until mixture is thick and sticky.

5. Turn mixture out onto a tray. Let it cool and harden, then cut into serving-sized pieces.

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, by Vera

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Simple Lai Chi Kang with Sea Bird Nest recipe

Simple and Easy Eggless Carrot Cake

Indonesian Sweet Pretty Dessert (Cantik Manis)

Ghee Cookies with Peanut Filling (Biskut Makmur)

Steam Layer Rice Cake (Kuih Lapis)

Steam Yam Cake

Sago Balls with Coconut Cream

Sticky Rice Pudding (Wajik)

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