Recipes

Servings: 1

Ingredients:

1 ripe avocado, peeled and diced

125ml fresh coconut milk

125ml fresh soy milk (sweetened) or water

gula melaka(palm sugar) syrup, to taste

Method:

1. Combine all the Ingredients: in a blender and blend until smooth and creamy. Taste it, add more gula melaka syrup, if necessary. Chilled or serve with ice.

Servings: 4

Ingredients:

100g-150g cranberry beans

1 ear corn, cut into 4 pieces

1 carrot, peeled and cut into 1cm thickness

4 vegetarian stewed mutton (optional)

4 red dates (optional)

1 litre water

1 slice ginger

salt and pepper, to taste

a small handful fresh coriander leaves (optional), for garnish

Method:

1. Place all the Ingredients: and water in a pot. Bring the soup to a boil and simmer for 20 minutes or until all the beans are tender. Season to taste with salt and pepper.

2. Ladle the soup into individual serving bowls, garnish with coriander leaves and serve hot.

Servings: 1

Ingredients:

50g durian fresh

250ml reduced sugar soy milk

sugar (optional), to taste

Method:

1. Combine all the Ingredients: in a blender and blend until smooth. Taste it, add more sugar, if necessary. Chilled or serve with ice.

Servings: 6

Ingredients:

75g shredded carrot

50g shredded cucumber

3-5 tablespoons golden pumpkin meat floss (vegetarian)

few pieces lettuce leaves

18-24 mint leaves

6 pieces rice paper

Chilli Dipping Sauce

2 fresh red chilli padi, sliced

1 teaspoon sugar

2 tablespoons light soy sauce

1 tablespoon rice vinegar

Method:

To prepare chilli dipping sauce

1. Combine all the Ingredients: and mix well. Set aside.

To prepare wrap spring roll

1. Soften the rice paper sheet in warm water till soft or as per packet’s instruction. Do not over-moisten the rice paper sheet. If it is too brittle, lightly moisten it with some water or wipe with a damp cloth.

2. Place 1 sheet of rice paper on chopping board or plate. Place a piece of lettuce leave, few mint leaves, some shredded cucumber and carrot, and vegetarian meat floss in the centre and roll up.

3. Arrange on a serving plate and serve immediately with the dipping sauce. Cover with plastic wrap to prevent from drying if it is not consume immediately.

Servings: 1

Ingredients:

150g shredded young green mango, chilled

1 teaspoon peanut powder

½ teaspoon sesame seeds (optional)

Dressing

1 fresh red chilli padi or green chilli padi, seeded and sliced

3 tablespoons (6 limes) freshly squeezed kalamansi lime juice

1 teaspoon sugar, or to taste

Method:

1. Arrange the shredded mango on a serving plate.

2. Mix the chilli, lime juice and sugar in a bowl. Add more sugar, or lime juice, if necessary.

3. Drizzle the dressing over the shredded mango and top with peanut powder and sesame seeds. Serve immediately.

Servings: 10-12

Ingredients:

150g shredded mango

100g shredded cucumber

100g shredded vegetarian mushroom

10-12 pieces rice paper

Dipping Sauce

2 tablespoons tomatoes sauce

2 teaspoons sugar, or to taste

2 tablespoons (4 limes) freshly squeezed kalamansi lime juice, or to taste

¼ teaspoon sesame seeds (optional)

Method:

To prepare dipping sauce

1. To make the sauce: Dissolve the sugar with lime juice in a bowl. Add in the tomatoes sauce and mixed well. Sprinkle some sesame seeds and set aside.

To prepare wrap spring roll

1. Soften the rice paper sheet in warm water till soft or as per packet’s instruction. Do not over-moisten the rice paper sheet. If it is too brittle, lightly moisten it with some water or wipe with a damp cloth.

2. Place 1 sheet of rice paper on chopping board or plate. Place small amount of shredded cucumber, shredded mango and vegetarian mushroom in the centre and roll up.

3. Arrange on a serving plate and serve immediately with the dipping sauce. Cover with plastic wrap to prevent from drying if it is not consume immediately.

Servings: 2-3

Ingredients:

1 pack silken tofu (300g)

200g strawberries, chopped

sugar to taste

Method:

1. Combine all the Ingredients: in a blender and blend until smooth and creamy. Serve chilled.

Servings: 4

Ingredients:

1 ripe avocado, diced

½ bottle preserved ginger slice/pickle ginger slice

some toothpicks

Method:

1. Secure the avocado dices with one or two slices of twisted pickled ginger with a toothpick. Serve as an appetizer.

Servings: 2-3

Ingredients:

1 sachet A1 vegetarian bak kut teh

1 carrot, peeled and cut into small chunks

3-5 cloves garlic (optional)

1-1.25 litres water

8-9 fresh shiitake mushrooms

6 big beancurd puffs, washed or blanched

6 button mushrooms (can mushrooms)

50g Chinese lettuce

salt, pepper, light soy sauce to taste

300g hokkien mee, blanched

a small handful fresh chopped spring onion or coriander leaves (optional), for garnish

Method:

1. Place the vegetarian bak kut teh sachet, carrot, garlic and water in a pot and bring to a boil. Add the mushrooms, beancurd puff and simmer 10-15 minutes. Season to taste with salt, pepper and light soy sauce.

2. To serve, divide lettuce, hokkien mee between serving bowls. Ladle the soup into individual serving bowls and serve hot.

Servings: 2

Ingredients:

200g rice, cooked

1 (100g) small firm beancurd/tofu, pat dry and scrambled

¼ teaspoon turmeric powder

½ teaspoon sesame oil

1-1½ tablespoons vegetable oil

salt and pepper, to taste

1-2 tablespoons finely chopped spring onion (optional)

Method:

1. Marinate the scrambled tofu with turmeric powder, salt and sesame oil. Set aside for 10-15 minutes.

2. Heat the oil in a wok over medium heat and fry scrambled tofu until lightly brown. Stir in the cooked rice and season with salt and pepper. Fry about 2-3 minutes or until rice is heated through. Sprinkle with some water if it is too dry.

3. Add in the spring onion, mix well and serve hot.

Tip

1. Rice for frying must be cooked at least 2 hours in advance or the night before.