Claypot Jasmine Rice with Marinated Tofu and Shitake Mushrooms is a heavenly rice dish. The combination of ginger, bird's eye chilli and all the seasonings goes very well to produce a delicious, filling and wholesome meal. A Cooking Frenz member Alice Lim cooked this for one of her cooking demos but she had used rice cooker instead of a claypot and had made the non vegetarian version using chicken. This recipe has been long pending (since March actually!). As this Claypot rice has all the ingredients for a wholesome meal - carbs (rice), protein (tofus) and fibre (spinach and mushrooms)- you don't actually need any other side dish - though a light chinese soup would be a great accompaniment.
A claypot is required for this rice dish but if you don't have one, use any heavy based non stick saucepot.
Ingredients (Serves 3)
1.5 cups of Jasmine Rice
2.5 cups of vegetable stock
1 tsp sesame oil
2 tsps mushroom seasoning
2 tablespoon light soy sauce
1 tbsp sesame oil
½ teaspoon sugar
1/2 teaspoon white pepper
1 teaspoon cornstarch
1 block of firm tofu, sliced half and again sliced into slightly thick rectangles
10 pieces of white button mushroom or 6 pieces of fresh shitake mushrooms, sliced thinly
1 piece of 2 inch ginger cut into matchsticks
1 bird's eye chilli, sliced
3 cups baby spinach, washed
2 tablespoon cooking oil
1 tablespoon dark soy sauce
1 tablespoon Chinese rice wine
1 teaspoon light soy sauce ( if needed)
1 teaspoon sesame oil
1 teaspoon veg oyster sauce
Extra bird's eye chilli and some sliced scallions for garnishing.
1) Wash the rice and soak in 2.5 cups of vegetable stock for 15 mins in the claypot. We will be using this same stock to cook the rice. So don't throw this away.
2) In the meantime, cut the tofu block into rectangles and place them in a big plate/container.
3) Prepare the marinade ingredient. From top left - light soy sauce, sesame oil, white pepper powder, corn flour and sugar. Mix them in a small bowl and pour over the tofus slices. Let them marinate for 10 mins.
4) Prepare the other seasonings for the vegetables. From left in a small white bowl - dark soy sauce, sesame oil, chinese rice wine, veg oyster sauce, canola oil and in the centre is light soy sauce (optional extra).
5) Get the vegetables ready.
6) Heat a wok and start frying the ginger matchsticks and bird's eye chilli. The white pepper in the tofu marinade packs a punch, so if you prefer a less spicy dish, add only half the chilli or omit altogether.
7) Then, add in the marinated tofu slices and the marinade sauce.
8) Fry in the oil, turning over regularly till golden brown. Then add in the other seasonings.
9) This will then be followed by the mushroom and baby spinach.
10) Cook till the mushrooms and spinach cook and wilt. Probably 5-10 mins.
11) Start cooking the rice in the claypot. Add the mushroom seasoning and the sesame oil, mix and allow the stock to boil,
12) Cover the pot, reduce heat to low and cook the rice for 5-7 mins. Watch the pot carefully, the rice can get stuck to the claypot and start to burn.
13) When the rice is almost cooked, add the cooked tofu,mushroom, spinach stir fry over the rice.
14) Cover and cook on low heat for 5 mins and switch off the flame.
15) Serve hot garnished with spring onions and more bird's eye chilli.. Enjoy :)
We all enjoy sweet potatoes. But did you know that the leaves of these sweet tubers are power packed with important vitamins and minerals?
Sweet Potato leaves are an excellent source of potent antioxidants called polyphenols and they are one of the most alkalizing vegetables out there. It makes me wonder if Sweet Potato leaves are the next Superfood?
I was introduced to all these nutrient info by a Cooking Frenz member -Ms Shirley Lee. She gave me valuable tips on how to prepare these leaves. I came up with some additional ingredients to power up the dish even more. It is especially good for all the men in our household. It didn't take long for my husband Anand to gobble this up when I told him how good these sweet potato leaves are for his prostrate!
Ingredients (Serves 3 as a side dish)
500 gm of sweet potato leaves
1/2 a block of firm tofu
3 garlic cloves, sliced long
1 bird's eye chilli, sliced
Light soy sauce - 1 to 2 tbsp
1) Prepare the tofu, garlic and chilli.
2) Wash and cut the stems of the leaves into 1 inch pieces.
3) Discard any old leaves and rinse well. Drain.
4) Get a big wok and pour 1 tbsp of canola oil. Fry the garlic and bird's eye chilli slices.
5) Add the light soy sauce and tofu and let them brown a little on medium heat.
6) Add the stems and cook for 5 mins covered till tender.
7) Then add in the leaves and again cook covered for a further 5 mins.
8) It will look like this after 5 mins. Serve piping hot with any other Chinese themed dishes. Enjoy!
Yee Fu Noodles are also called E fu noodles or Yi Fu noodles. Made primarily of wheat flour and eggs, braised Yee Fu Noodles is a very popular dish in China. I was introduced to this dish by a friend from WEC Ms Chua We Lin who sent me a link to a Youtube video by CoKohKitchen.The recipe was so simple and delicious looking, I decided to try out the dish. I added bird's eye chilli for heat and a sunny side up egg for protein. It turned out very well.
Ingredients (Serves 2)
2 Cakes of uncooked Yee Fu Noodles (See pic below)
1 tbsp canola oil
2 inch ginger, cut into strips
1 bird's eye chilli (chilli padi), sliced
5 fresh shitake mushrooms, sliced
1 stalk of spring onions, cut into 1 inch size
1 tbsp sesame oil
1 sunny side/boiled egg
Ingredients for sauce
1 cup water
1 tbsp light soy sauce
1 tbsp vegetarian oyster sauce
1 tbsp dark soy sauce
1/2 tsp sugar
1) Follow the instructions on the noodle packet and boil the noodles. Only till 3/4 cooked as the noodles will be further cooked in the sauce later..
2) Drain under cool water and keep aside.
3) Heat a wok and add the canola oil. Fry the ginger pieces and sliced bird's eye chilli.
4) Add in the sliced shitake mushrooms and a bit of salt to allow them to sweat.
5) Meanwhile, make the sauce separately. Once the mushrooms are cooked, add in the boiled noodles and the sauce. Give it a good stir.
6) Once the sauce is fully abosrbed, add in the spring onions.
7) Finish off with the drizzle of sesame oil. Serve with a sunny side egg for protein. Grilled tofus can also be added at the mushroom juncture.
Rice Vermicelli is a thin form of rice noodles. They are sometimes referred to as rice noodles, rice sticks or bee hoon. Rice Vermicelli plays a big role in many Asian cuisines where they are often eaten as part of a soup dish, stir fry or salad. There are many dishes like Satay Bee Hoon, Mee Siam, Mee Soto, Payasam (Indian sweet dish) which all incorporate Rice Vermicelli.
Stir fried Rice Vermicelli with Vegetables and Tofu or Bee Hoon (in Malay) or Mifen (in Chinese) is very popular in Singapore. It is eaten during breakfast, lunch or dinner and it is a staple in all parties and family gatherings. Because it is made of rice, it is easily digestible and there are even brown rice vermicelli available nowadays. It is a very versatile recipe in that you can use many types of other vegetables like carrots, zucchinis, broccoli, cauliflowers or bell peppers. Some just leave it plain to accompany other side dishes.
This dish can be cooked in a Chinese, Malay or Indian way. In the traditional Malay and Chinese way, shrimps are added to enhance the flavor and are served with scrambled eggs mixed into the Beehoon. I have prepared a Chinese Vegetarian version with no eggs and no shrimp.
Ingredients (for 4 )
3 tbsps. Canola Oil
10 oz Rice Vermicelli, cooked and drained according to package
1 block of firm tofu (16 oz) cubed and grilled
1 medium onion, sliced thinly
6 garlic cloves, pounded
1/2 green chilli sliced thinly
2 tbsp. sambal oelek or any chilli paste (reduce to 1 tbsp. if you prefer less heat)
2 tsp mushroom seasoning
2 tbsp. light soy sace
2 cups Chinese Spinach (Bok Choy/Chye Sim)
2 cups of shredded cabbage
Red birds' eye chillies sliced and soaked in light soy sauce
3 stalks of scallions, sliced
Heat the canola oil in a big deep pot and add in the sliced onions.
After 2-3 minutes, add in the pounded garlic.
When the aroma of fried garlic and onion fills your kitchen, add in the mushroom seasoning and chilli paste.
Give it a stir and then add in the vegetables and tofu and let it cook.
Once the vegetables are cooked, add in the cooked vermicelli and pour in the light soy sauce.
Combine everything well and check for seasonings.
Serve garnished with sliced scallions and with any Chinese stir fried dishes. Keep the red bird's eye chilli in soy sauce and extra scallions nearby.
A lovely colorful Chinese dish of noodles and vegetables stir fried in seasonings. I first had a taste of this on the return leg of our week long holiday in Florida last December at the airport. We were all hungry and were looking for something vegetarian to wolf down. Chanced upon this chow mein in one of the Asian Food stalls in the Food Court. That version had mainly oily noodles with minimal vegetables.
I have come up with a healthier spicier version. You can pretty much add in any type of vegetables - cauliflower florets, broccoli florets, julienned bell peppers, baby corns etc
Ingredients (For 4)
300 gm uncooked stir fry chow mien noodles (See Picture Below)
2 tbsp. canola oil
1 medium chopped onion
4 garlic cloves, crushed
2 tsp mushroom seasoning (See Basics Category on the right)
2 tbsp sambal oelek (See Basics)
2tbsp light soy sauce
1 tbsp dark soy sauce
1 medium carot, cut into matchsticks
20 snap peas, sliced thin
2 cups bean sprouts, washed
1 block of tofu, cubed and grilled
Chopped bird's eyes chili for garnish and serving as an accompaniment
Chopped scallions for serving as an accompaniment
Cook the Chow Mein noodles according to the package and keep aside.
Take a medium sized wok or a deep non stick cookware and then heat the oil.
Fry the chopped onions and then followed by the pounded garlic.
One golden brown, add in all the seasonings except the dark soy sauce.
After 2 mins, toss in the vegetables and the grilled tofu cubes.
Once all the vegetables are cooked, add in the cooked noodles and dark soy sauce.
Toss with two ladles like you would toss a salad.
Serve piping hot with chopped bird's eye chillies and scallions.
Honestly, I was quite hesitant to post these spring rolls under Healthy Vegetarian Recipes. These rolls are fried which made me thinking is it really healthy? I decided to post it anyway for the benefit of those who needs a sinful treat now and then(Hmmm .....I guess that applies to ALL of us!! ) .
I have seen so many variations of these Spring rolls in the Internet. Vegetarian and Non Vegetarian. Fried or Non Fried. There are even Indian versions of Spring Rolls using Garam Masala! That's new for me :))
Spring Rolls are very versatile in that you can put in any types of vegetables with whatever seasonings you fancy. I prefer the Chinese version because I grew up eating these spring rolls in my neighborhood in Singapore. These spring rolls can either be fried (which I don't fancy but it seems to taste better fried) or grilled in the oven with a little oil brushed on top @ 180 deg C or 350 deg F for 15-18 minutes.
Ingredients ( 40 rolls)
40 Spring Roll wrappers avail in Asian Stores (See picture below)
120 gm Glass Noodles, soaked in water for 15 mins (available in Asian Stores - See picture below))
1 medium yellow onion, chopped finely
4 cloves garlic, pounded
3 cups cabbage, shredded finely
2 small carrots/ 1 medium carrot shredded finely ( 1 cup)
50 Snap peas, sliced into strips ( yields 1.5 cups)
2 tbsps vegetarian mushroom/oyster flavored sauce (avail in Asian Stores - See Picture Below)
3 tbsps light soy sauce
2tbsp oil for frying the filling and more oil for frying the rolls.
Heat a big pot, add the oil and start frying the onion and then the garlic.
Add in the sauces followed by the vegetables.
On medium heat, give the vegetables a good stir and let it cook till fine around 5 mins.
Meanwhile trim the glass noodles to 2 inch strips.
Add in the glass noodles after 5mins and again stir well. Check for seasonings and adjust accordingly. Don't add chilli to these spring rolls because the accompanying dipping sauce has all the heat !!
Switch off the fire when the glass noodles hv softened and all the vegs are cooked. Let it cool.
Meanwhile, start stripping the wrappers from the main block of wrappers. Lay one on a plate, put in a tbsp of the veg glass noodle filling at one corner of the wrapper. Start rolling and simultaneously tuck in the sides and roll again. Use a bit of water at the end to seal the roll. Do the same for the rest.
Once all the rolls are rolled up, heat a pot of oil and fry them in batches of 5-6. Its healthier grilled definitely.
Serve warm with the awesome Cilantro Dipping Sauce
As I have mentioned before, Singapore ( where I grew up) has 4 main races - Chinese, Malays, Indians and Eurasians. We are very familiar with the Chinese belief in food that cool your body (Yin) and food that heat your body (Yang).
These concepts are actually a part of our Singaporean culture and they are often used to explain our emotional or physical state.
Too much heat energy in your body and you'll end up feeling irritable, constipated and have rashes, nose bleed and symptoms of a cold or fever and sore throat. To counteract this you have to eat certain cooling foods like banana, yoghurt, cucumber and cooling soups among others
If you have too much cool energy, you will feel lethargic, weak, tired and restless. To combat this, you have to consume heaty food like dates, ginger, cinnamon, mangoes and blackberries among others.
Then there are neutral foods too like honey, apricot, carrot, celery, potatoes, papaya and beetroot among others. These foods are neither warm nor cool thus they are suitable for any type of body.
Green Mung Bean Dessert Soup is a cooling soup and helps in combating the heaty elements in your body. It also helps to lower blood pressure, lower cholesterol and clear acne. In ancient China, women drink loads of this soup ( with salt instead of sugar) to regulate their monthly period. It is very easy to prepare and you can either just drink the liquid or have both the liquid and the beans for extra potency and fibre.
Ingredients ( serves 4)
1.5 cups of whole green mung bean
1.5 litres water for cooking and some for soaking the beans overnight.
Sugar per preference
Wash and soak the beans overnight.
The next day, rinse off the soaking water and add the required fresh water.
Boil for 30 mins on medium fire. If the soup thickens, add more water. It is supposed to be a thin soup.
Remove from stove, add sugar per preference and scoop into bowls.
I had button mushrooms leftover after cooking Mushroom Risotto last night. Scoured through my very own Tried and Tested Recipe Book 1 (TTRB1) and came across this easy recipe using leftover rice and mushrooms. It's actually very simple to cook when you are in a hurry.
Ingredients ( Serves 4)
1.5 cups Jasmine Rice cooked rather bitey not overcooked. ( See Note 1)
2 tbsp any good quality veg oil
1 medium onion, chopped finely
8 button mushrooms, washed and sliced thinly.
1/2 red bell pepper, sliced into thin short strips ( See Note 2)
1/2 cup baby peas
Light soy sauce and pepper for seasoning
Heat a big pot and start frying the chopped onion in oil.
Add the sliced mushrooms, bell pepper and peas. Let it cook for 5-10mins.
Season with 1 tbsp soy sauce and a dash of pepper.
Put in the rice, let the seasonings coat the rice and vegs.
Check for seasoning and serve hot with a tomato based curry.
1) Basmati Rice can also be substituted with Jssmine Rice. Cook as usual. Leftover rice is even better.
2) Red bell pepper adds color to this dish. But you can use any other color of bell pepper as well.
To be honest, this dish was created by accident. One evening, I was about to make Chinese fried rice. But everyone was so hungry as it was way past our dinner time. My husband, who couldn't wait any longer, just took the aromatic Jasmine rice( don't get me started on that!) and scooped up the stir fried vegs with tofu. And then the rest is history! It has been a frequent last minute dinner option ever since. :))
You basically need sliced yellow onions, cubed firm tofus and red peppers for nutrition and color. A lot of other vegetables can be added too! Carrots, Snap Peas, Celery....
Ingredients (for 4)
I big yellow onion, sliced thickly
3 -4 garlic cloves, pounded
3 tsp mushroom seasonings
2 tbsp. Sambal oelek
25 snap peas., ends removed and washed
1/2 Red Bell Pepper, sliced into squares
1 medium carrot, sliced
1 block firm tofu, cubed
Light soy sauce, if needed for extra flavor
Fry the onions and then garlic till slightly brown, add sambal oelek and mushroom seasoning. Let the mixture simmer for a few minutes and then add the tofu pieces and vegetables. Add peanuts for that extra nutty flavor, if you would like.
Let the whole mixture simmer for another 5-10 mins and then serve hot with Jasmine rice or brown rice.
I had vegetables which were about to rot. I popped all of them into a Stock pot with seasonings to make Vegetable stock. With that as the main ingredient, I made Stock Flavored Rice. Served with yummy Chinese Silken Tofu Vegetable Soup. A light non spicy meal but so so satisfying...
Ingredients for Stock Flavored Rice
1.5 cups Jasmine Rice
3 cups Vegetable Stock
2 stalks scallions cut into 2 inch strips
3 cloves garlic, minced
2 tsps Mushroom Seasoning
Fry the minced garlic in oil and transfer to the rice cooker together with the rice, stock and cut scallions. Stir in the mushroom seasoning. Cook in your rice cooker as usual.
Ingredients for Chinese Silken Tofu Vegetable Soup
2 inch ginger, minced
2 tsps Mushroom Seasoning
3 tsps light soy sauce
1/4 red bell pepper, cubed
1/4 yellow bell pepper, cubed
1 small broccoli, cut into small florets
1 block silken tofu, cut into big cubes
3 cups water
2 tsps corn starch mixed in 3 tbsps water to form a thick paste
Fry the minced ginger in oil till light brown and then add in the mushroom seasoning and soy sauce.
Add in the vegetables and pour 3 cups of water.
After the vegetables are cooked, add in the silken tofu and simmer.
In the meantime, mix the cornstarch in water.
Add in the cornstarch mixture and let it simmer for 3 mins.
The soup should thicken now.
Serve hot with Stock Flavored Rice and Cilantro Dipping Sauce.