Stir-fry Vegetables

Lunch for the 16M lo.
- stir-fry vegetables
- steamed purple sweet potato
- hard boiled egg

Recipe for stir-fry vegetables
2 cup cabbage
2 shredded arrowroot
2 cloves garlic (minced)
1/2 yellow onion (chopped)
dash of nutritional yeast
dash of cinnamon powder
1 tsp extra virgin olive oil

Heat up some oil. Saute garlic. Saute onion. Add in arrowroot and cabbage and stir fry till soft. Dish out, add olive oil and dash of ground cinnamon and yeast.

Newly bought glass ceramic plate

Bought it from Parkson, Subang Parade

Stir-fry vegetables

Lunch for the 16M lo : Stir-fry jicama with garlic, watercress and carrot, hard-boiled egg, avocado, steamed black eyed peas and mung beans.

Recipe:

Stir-fry Jicama with garlic, watercress and carrot -
1 cup chopped watercress
1/2 cup shredded jicama
1/4 cup shredded carrot
2 cloves garlic (minced)
dash of brewer's yeast

(1) Heat up some vco on a frying pan. Saute garlic till fragrant.

(2) Add in carrot and stir-fry. Add in watercress and stir-fry. Add in jicama and stir-fry.

(3) Once done, dish out and add dash of yeast powder.

Stir-fry Watercress Jicama

Lunch: stir-fry watercress with jicama, pan fried duck egg and steamed purple sweet potato

Watercress jicama -
1 cup chopped watercress
2/3 cup shredded jicama
2 clove garlic (minced)
1/2 yellow onion (chopped)
2 duck egg (mix in 1 Tbsp cashew pulp and 2 Tbsp cashew milk)
1/2 tsp brewer's yeast

(1) Saute garlic. Add in onion and saute.

(2) Add in watercress and saute shortly. Add in jicama and lightly mix then scrape ingredients aside.

(3) Pour in egg batter and roll it into thick omelette. Cut into square pieces using frying ladle.

(4) Once done, mix well and add in brewer's yeast and stir well. Serve with steam potato.

Made 1 adult portion

Orange pan-glazed tempeh

[16M 15D]

I have the opportunity to get this organic tempeh and i couldnt wait to try making into a savoury dish. I made it for our lunch today !

Recipe:
10 pieces thinly cut square-shaped organic tempeh
6 pieces organic frozen pumpkin tofu
2 cup small pea shoots (roughly chopped)

Sauce:
1 whole orange (juiced)
1 Tbsp grated ginger (juiced)
1 tsp maple syrup
1 tsp ground coriander
1 tsp ground basil
dash of cinnamon powder
2 cloves garlic (crushed)

(1) Heat up some oil on a frying pan. Add in tempeh and pan fry till brown. Scrape aside and add in tofu and pan fry till lightly brown. Mix both together carefully.

(2) Mix sauce ingredients in a bowl and pour onto pan fried tempeh and tofu. Put to low temperature, cover with a lid and simmer till the sauce thicken, around 5 minutes.

(3) Add in pea shoots and cover the lid to cook for 3 minutes. Once done, dish out and serve immediately.

Made 1 adult serving

Stir-fry vegetables

[23.01.2015]

Our lunch today: stir-fry vegetables with egg, jicama and mint leaves

Ingredients:
2 kampung egg
garlic
shallot
2 long bean
2 baby mustard leaves
1 small carrot
1/2 large tomato
handful of chive
1 small piece jicama
some mint leaves
vco

Stew sardine with potatoes and vegetables

Recipe:
2 fresh sardine (marinated with lemon juice for 15 minutes)
3 cloves garlic (minced)
1/2 red onion (sliced)
1 organic potato (thinly cut in whole)
1/4 organic carrot (thinly cut and quartered)
1/2 cucumber (chopped small)
handful of organic broccoli
handful of chopped organic spinach
1 bowl homemade vegetables smoothie
3/4 cup homemade nut milk

(note: you can replace the vegetables smoothie and nut milk - with liquid (soup stock etc) of your choice)

(1) Heat up some oil on a cooking pan. Saute garlic and onion till fragrant.

(2) Add in potato and then carrot and stir fry till almost soft.

(3) Add in sardine and pan fry till cooked.

(4) Add in 1/2 the amount of vegetable smoothie and nut milk and saute.

(5) Add in all vegetables except cucumber and put to simmer till vegetables almost soft (do not overcooked).

(6) Once done, add in the remaining vegetable smoothie and nut milk and mix well to make it more moisture. Add in cucumber and roughly fry - around 2 minutes. Dish out and serve immediately.

Stir-fry yam and pumpkin with broccoli, kailan and egg

[06.01.2015]
Recipe:

1 bowl yam (cubed)
1/2 bowl pumpkin (cubed)
2 clove garlic
2 shallot
1 bowl of broccoli and kailan (chopped small)
1 cup homemade soup stock

(1) Heat up some oil on a frying pan, saute garlic and shallot till fragrant.

(2) Add in yam and pumpkin and cook till soft. Add some soup stock if needed.

(3) Add in vegetables and the balance of soup stock and simmer till vegetables soft but still crunchy. (do not overcook the vegetables). Once done, serve immediately.

Noodle alike vegetables

[21.12.2014]
Recipe:
carrot
yellow pepper
chick peas
bok choy
orange sweet potato

(1) Roughly blanch the vegetables

(2) Boiled chick peas till soft for several hours

(3) Sliced carrot into flat pieces. Use scissors to cut carrot and yellow pepper into strips.

(4) Arrange and serve accordingly.

Cauliflower bites

Recipe:

2 cup cauliflowers (presteamed and finely chopped0
2 stalks fresh parsley (finely chopped)
1 cube cheddar cheese (shredded)
1/2 red onion (finely chopped)
1/2 cup homemade breadcrumbs
1 egg + 1 egg white only (beaten)

(1) Remove excess water from cauliflowers or parsley (if any). Mix all ingredients in a mixing bowl and shaped it.

(2) Heat up some olive oil on a frying pan, and pan fry till brown or cooked.

Made about 20 mini bites.

Source: www.skinnytaste.com

Potato cakes

Recipe:

1 large potato (steamed & mashed)
1 cup shredded carrot
1 cup shredded cabbage
1 egg (lightly beaten)
2 shallots (sliced)
1/4 tsp ground nutmeg
1/4 tsp black pepper powder
1 knob unsalted butter
1 Tbsp all purpose flour
2 Tbsp olive oil

(1) Heat up skillet with 1 Tbsp olive oil. Stir fry shallots, carrot and cabbage till soft. Remove from skillet and let stand till it cools to room temperature.

(2) Mix the pan fried ingredients with mashed potato, nutmeg and black pepper. Slowly pour in the beaten egg, pause and stop before it turns too watery.

(3) Divide and form into round thick patties. Set aside.

(4) Return to skillet and heat up 1 Tbsp olive oil and stir in butter. Sprinkle flour around the potato patties and pan fry them. Once harden, flip over and pan fry till patties slightly brown. Fry longer if want to be more crispy.

(5) Once done, dish out and allow to cools before serve.

Yields: 8 pieces potato cakes

Source: www.freshforkids.com

Homemade Yong Tou Foo

Recipe:

1 piece mackerel
1 piece chicken breast
pinch of salt (for adult portion)
1/2 tsp soya sauce (for adult portion)
dash of pepper (for adult portion)
1/2 tsp corn flour
Vegetables to put in fillings: shitake mushroom, lady finger, bittergourd, beancurd, tofu(i use hard type),
note: lady finger and bitter gourd were presteamed for 3 minutes

(1) Deboned meat and minced it. Marinate adult portion with seasonings mentioned, lastly mix with corn flour.
(2) Stuffs the meat paste into the vegetables, and put in fridge until time to do steaming.
(3) Steam in high temperature for 10 minutes. Serve hot.

Stir fried spicy four angled bean

Recipe:
Handful of soaked angled bean
Half big yellow onion, sliced
5 shallots, diced
4 cloves garlic, chopped fine
4 mini super spicy dried chillies
5 prawns, washed and unshelled

Seasoning:
2 tbsp rice wine
1 tbsp soya sauce
1 tsp corn flour
pinch of salt
pinch of sugar
water (estimated according to preference, more water more gravy)

(1) Saute garlic, onions, shallots till fragrant, add in dried chillies and continue to fry
* Separately mix seasoning in one bowl (use only 1 tbsp rice wine here)
(2) Add in angled bean and fry till soft but still crunchy, put in seasoning one tbsp at one time
(3) Add in prawn, and another 1 tbsp of rice wine and continue to fry
(4) Add water when necessary, simmer a while and serve hot

Result: Tasty enough, spiciness can be reduced