Roasted Spicy Aroma Cauliflower

Roasted Spicy Aroma Cauliflower 

Cauliflower is not my first priority to buy among all my favourite vegetables as you know. You guy can see I have not many cauliflower posts in the past.

I still like it but not the most though, hehe. The taste of cauliflower is a bit bland for me. It needs to add more flavour or spice to turn into a delicious dish, right?

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Vegan Crispy Lemongrass & Turmeric Tofu Nuggets (GF) ~ 素香茅薑黃豆腐塊

Vegan Crispy Lemongrass & Turmeric Tofu Nuggets (GF) ~ 素香茅薑黃豆腐塊

 

Never thought of baked tofu before. But I get hooked when I was browsing the web. The brightness of the turmeric bright yellow colour sparkling in front of me.

I love turmeric, not only the colour. Even all the nutrients benefit from this tiny ingredient.

I love turmeric, not only the colour. Even all the nutrients benefit from this tiny finger size ingredient. If you like to find out the health benefit from turmeric, click the information from here.

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Slow Cook Kale & Butternut Squash Dal (羽衣甘藍 & 南瓜, 印度豆)

Slow Cook Kale & Butternut Squash Dal (羽衣甘藍 & 南瓜, 印度豆)

 

Dal or dhal is a dried pulse which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka.

Dhal is the Indian staple made from split pulses. They’re high in fibre, full of good protein, low in calories, fat-free, quick and easy to cook, reasonable cheap, substantial, versatile and delicious. It can serve with rice or naan bread. The chana dhal, an Indian chickpea, used most often to make dhal in India. But now, most of the people use the yellow split peas, red or green lentil instead. Split peas will give a slightly creamier dhal. If you can’t find fresh curry leaves, you can use frozen one like me.

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Vegan Baked Curry Puff ~ 純素咖喱角

Vegan Baked Curry Puff

 

Forgot this post that I wrote a long time ago. Today I just have some spare time to search my blog’s draft. Accidentally and surprisingly found it. Do they look adorable? Continue reading

Vegetables Singapore Rice Noodles ~ 素星洲炒米

Vegetarian Singapore Rice Noodles ~ 素星洲炒米

 

Singapore-style noodle is a dish of stir-fried rice vermicelli seasoned with curry powder, turmeric powder, bean sprouts, pak choi, soy sauce, and sliced chilli peppers.

However, do you know that Singapore rice noodle dish wasn’t coming from Singapore!!!

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Vegan Thai Red Curry & Sweet Potato Chowder~泰式紅咖喱,蕃薯周打湯(純素)

Vegan Thai Red Curry & Sweet Potato Chowder~泰式紅咖喱,蕃薯周打湯(純素)

 

Such a chilly wind and wet, typical English winter weather. What I only want to do is crouching in my sofa and wrap with my soft fleece blanket. Listening to my favourite music and eating with one of my yummy soup. And don’t want anybody to disturb me, just leave me to enjoy it.  I know it is my dream! Ok, stop any daydream and get back to my normal route.

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Malaysia Vegetable Laksa with Rice Vermicelli ~ 馬來西亞素叻沙

 Malaysia Vegetable Laksa with Rice Vermicelli ~ 馬來西亞素叻沙

Malaysian Vegetable Laksa with Rice Vermicelli ~ 馬來西亞素叻沙

This dish got me backwards so much memory, it was more than 15 years since I had a holiday in my best friend’s country – Malaysia! The weather over there was incredible hot because there only has summer weather all year round, they don’t have winter nor autumn, just hot, hot, hot! If you plan to go Malaysia, don’t forget to bring your sunscreen lotion, otherwise you’ll get burn.

We enjoyed all the food and drink over there, although I can’t stand up too hot and spicy, but they can execute whatever you like. The main majority of Malaysia’s population divided amongst into three major ethnic groups: Malays, Chinese and Indians. So their cuisine is influenced by various cultures from all around the world.

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South Indian Coconut Rice

South Indian Coconut Rice

South Indian Coconut Rice

Since the Thai have their popular coconut milk rice with mango, they’re decent, but I guess that is a bit sweet for me. But today I am preparing this coconut rice, that is one of my favourite Indian food, it’s lighter, also full of aroma and spice, the main factor is not too heavy.

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Masoor Dal Curry with Beetroot Leaves

Masoor Dal Curry with Beetroot Leaves

Masoor Dal Curry with Beetroot Leaves

Masoor Dal Curry with Beetroot Leaves

Been to the farmer’s market this week, they got lots of fresh produce there. I bought the most fresh beetroots there with all the leaves on. We are not always seen the beetroot with leaves on sale in supermarket, but on market places , I grabbed a bunch with 4  fist size beetroots , they are really big size. I think I can make few dishes with it later this week. It only cost £1 for a bunch, worth it, worth it. 🙂

I heard of ‘golden beet’, but I haven’t seen it before, only from the web.

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Vegetable Curry Tonight

Vegetable Curry Tonight

Vegetable Curry

Vegetable Curry

I think curry is the easiest dish to cook but nice to eat, except for all the preparation: washing, chopping and dicing…

But I  just fancy having curry tonight, it is so easy for my lazy. I have lots of the ingredients and all the spices on hand, they are ready for me to cook.

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