Vegan Eggplant/Aubergine Salad 涼拌茄子

Vegan Eggplant/Aubergine Salad 涼拌茄子

Summer holiday was started in Uni already, except the primary school and secondary school. Are you on holiday? Have you planned a summer holiday? Where will you go?

I can’t go anywhere because of the weather, why? Apparently, my plants and vegetables need to water to get survive. It has been a whole month without any rain 😦

We’re longing for rain, rain, and rain…

Continue reading

Advertisements

King Oyster Mushroom Skewer With BBQ Sauce 素燒烤醬杏鮑菇串

King Oyster Mushroom Skewer With BBQ Sauce 素燒烤醬杏鮑菇串

Have you tried this king oyster mushrooms before? Once you have, I think you won’t resist the texture and the flavour. Next time, if you find it from your local Farmer’s market, get some if you can. I’m sure you’ll love it, trust me!

Continue reading

All About Chinese New Year Cake & Snack from Previous Years

All About Chinese New Year Cake & Snack from Previous Years

Let me say Happy Chinese New Year to you guys, it is on this Friday, 16th of Feb, 2018, the year of Dog. Just 2 days after Valentine’s day! It should be really busy for all the Asian family already, the lady in the house obviously!

I just start to take action from today. But all the schedule and planning I have done before the last two weeks. Why? Is that serious? I can tell you the answer is YES! All I need to plan is how many stuff I’ll prepare, also my own vegan food as well.

This year I haven’t got time to try something new but I still loyal to my cake from all the past years. You can see how busy I am! Wish you all love them! ♥♥♥ Happy Chinese New Year, all the best wishes and good health to you all! 🙂

Chinese Crispy Peanut Puff – CNY Snack 新年食品, 炸油角

Steamed Golden Custard Cake ~ CNY, 富貴黃金糕 

Chinese New Year Crunchy Snack ~ 蛋散

Baked Vegan Crispy Savoury Cookies for CNY (焗南乳酥餅)

CNY Vegetarian ‘Lo Bo Gao’ (素食蘿蔔糕) – White Radish Cake

Vegetarian Radish Cake (港式素食蘿蔔糕)

CNY Sweet Coconut Rice Cake (椰汁年糕)

Chinese Sweet Rice Cake (椰汁紅豆年糕)

CNY Steam Molasses  with Ginger Pudding ~ 黑糖薑汁年糕

Pineapple cake II ~ 鳳梨酥

Pineapple cake ~ 鳳梨酥

Pineapple cake ~ 鳳梨酥

Rice Crispy with Nori & Peanut Bars ~ 花生海苔米果

Steamed Little GoldFish Buns 金魚饅頭

Steamed Little GoldFish Buns 金魚饅頭

Forgot how long my bread hasn’t been made after New Year? I think it is a right time to get back my practice.

Today I will be going to make steamed buns/mantou 饅頭. In many Chinese cultures, steamed buns are a popular food.  It can be eaten as a portable snack or any meal, is the main food for breakfast though.

Continue reading

Improved Homemade Mushroom Sauce (II)

Improved Homemade Mushroom Sauce (II)

You must be wondering why the sauce is not in a bottle but in an ice-cube tray?

If you follow me a certain of time, you’ll remember my first mushroom sauce recipe in two years ago. That’s my first attempted to challenge myself. It was a nice sauce without any artificial flavoring, preservatives and unnecessary colouring. The best advantage is in line with economic principles and healthier.

Today’s version is incredibly scrumptious, I enhanced the recipe by adding some warm spices mingle to evoke the flavour of this multi-purpose sauce. The secret adding is the star anise and tahini sauce. Use them or not it depends on you, but it yields a perfect blend with minimal effort.

I made it in a cube size for easy to storage, because I made a large quantity and store in the freezer. So, I can have my own mushroom sauce whenever I need it.

It is absolutely a decent recipe. Highly recommend you to try it! 🙂

Improved Homemade Mushroom Sauce (II)

Ingredient: 

  • 150g Dried Shiitake mushrooms washed and soaked few hours
  • 4 cups of Water
  • 2 tbsp Flax-meal + 6 tbsp Water, mix together
  • 2 tbsp Fresh ginger, finely chopped
  • 2-3 tsp Ground Star anise
  • 2 tbsp Tahini sauce (optional)
  • 3 tbsp Thick Soy sauce or (5 tbsp Light Soy Sauce)
  • 3 tbsp Dark Soy sauce
  • 2-3 tbsp Dark brown sugar
  • 3 tbsp Vegetable oil
  • 2 tbsp Sesame oil
  • 1 1/2 tbsp Pink Sea Salt
  • 2 tbsp Sweet glutinous rice flour 糯米粉

Method:

  1.  Wash the dried mushrooms, soak in just enough water for few hours before starting the work.
  2. Reserve the soaking water, and clean the mushrooms under running water.
  3. Put the mushrooms in a blender with the ginger and water (make it 4 cups with the reserved mushroom water. It needs to blitz into few portions if you have a small blenderBlend until smooth without any lumps. Add the flax meal mixture, tahini, ground star anise and do few pulses until well combined.
  4. Pour the mushroom mixture into a large pot over medium heat. Add the remaining seasoning except for the rice flour. Let it bring to the boil, stirring constantly! Lower the heat to simmer for another 5 to 10 minutes until the sauce start thicken. Mix the rice flour with a little bit of water and turn the heat to medium. Pour over the mushroom sauce. Whisk thoroughly and the sauce becomes more thicken. Off heat.
  5. Grease a shallow rectangle tray and spread the mushroom sauce evenly into the tray. Cover the top with a piece of cling film, it should let the cling film touch the sauce.

Note: 

  • Use the soaking mushrooms water to give the sauce more favourable. If your sauce is too thick, add a little bit of water at a time. Otherwise, if it is thinner, add more rice flour to thicken.
  • Adjust the taste by adding the seasoning when you simmer the sauce.
  • You can make half portion of the recipe, it still can last a certain of time.

Vegan Black Sesame Rolls II ~ 黑芝麻卷

Vegan Black Sesame Rolls II ~ 黑芝麻卷

Have you tried this before? Definitely, not many people remember it now. It is one of the traditional dim sums. If you like Chinese dim sums, do remember to save this recipe. It will disappear soon or later.

This is my second time to make this roll. Tune back to the first version was a long time ago, back to 2012. Wow, five years ago since.

The first recipe that I made was a bit thicker. Not easy to roll up but the taste was good though. The thinner the better! If anyone likes to try later, remember this little hint.

Continue reading

Molten Cheese Tartlets 流心芝士撻

Molten Cheese Tartlets 流心芝士撻

Apologies to all the vegans, this tartlet not for you! It is for my friends. They ask me to make this scrumptious, delicious cute little tartlets for them after they saw it from a magazine. Can I handle it? I really don’t know!

Continue reading

Steamed Malaysian Sponge Cake ~ Mah Lai Goh黑糖馬拉糕

Steamed Malaysian Sponge Cake ~ 黑糖馬拉糕  Mah Lai Goh

What is steamed Malaysian sponge cake? Why is it called Malaysian but not Taiwan or Korea? I really don’t know, dear! It just one of my favourite dim sum in a Chinese restaurant.

One of the more common version is after British rule over the Malay Peninsula, retain the habit of afternoon tea, eat cake, but commonly found in coconut milk than milk on the Malay Peninsula, the oven is not easy to find, so used coconut milk instead of milk and using the steam method instead of using the oven to make a cake.

Continue reading

Steamed Pumpkin Buns for Baby ~ Vegan, Low-Sugar 南瓜花花饅頭

Steamed Pumpkin Buns for Baby ~ Vegan 南瓜花花饅頭

This is the third time I make steamed buns also the second time for the roses buns. Steamed buns are one of the main breakfast in an Asian family. One hot steamed buns with a cup of hot soy milk are the typical breakfast in Taiwan and Hong Kong. People like to grab this takeaway and eat it on the way to work.

Continue reading