An Exercise In Trivial Pursuits

Fatshion, Food & Frivolities – Life in Las Vegas & Singapore


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Meatless Monday: Vegetarian Chinese Dumplings in Soup

IMG_6873This is my vegetarian tofu version of Shui Jiao, the larger cousin of the more common Wanton (aka wan tan or won ton). These Chinese dumplings are traditionally served in a light clear broth and that’s what I did here. Other than swopping out minced pork and prawns for tofu, nothing’s changed. T and I had it both boiled in hot soup as well as deep fried – we love them equally much!

Vegetarian Chinese Dumplings in Soup

Serves 2-4 (makes about 15) Prep Time: 15 minutes. Cooking Time: 15 minutes.

1 block of extra firm tofu (pressed dry)

5 water chestnuts

1 tablespoon minced garlic

1 cup cilantro

1 egg

2 tablespoons light soy sauce

2 tablespoons sesame oil

1 tablespoon ground black pepper

2 tablespoons corn starch

1 cube of vegetable stock for broth

5 cups of water

15 – 20 Wanton wrappers (Pre-made in a packet)

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Method:

1. Chop up the water chestnuts and tofu into mince. Then add it to a medium mixing bowl.

2. Add garlic, cilantro, egg, sesame oil, soy sauce, pepper and only 1 tablespoon of corn starch.

3. Mix all the ingredients in the bowl thoroughly to make the filling.

4. Mix 1 tablespoon of corn starch and 2 tablespoons of water to form the sealing agent for the dumpling skins.

5. Bring water and the vegetable stock to boil while you fill the Wanton wrappers (if you use a premix liquid stock, then there’s no need for water).

6. Take 1 generous teaspoon of the filling and put it in the centre of the dry Wanton wrappers.

6. To seal, dab a pinkie finger in the starch mixture and trace the border of the wrapper. Fold and press firmly.

7. Drop the completed dumplings into the boiling water. Put in a few at a time to prevent crowding. I use a medium sized pot so I put in about 3 to 5 each time.

8. When the dumplings start to float, they are about done. Let them cook for a little while longer before removing them. I usually dish them out into the serving bowls.

9. Once all the dumplings are cooked, you can pour the boiling broth over the dumplings in their serving bowl and garnish to serve. Some people use clear boiling water and keep the soup broth separate but I don’t think it is necessary.

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That’s it! Enjoy your hot Chinese Dumplings aka Shui Jiao.

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Meatless Monday: Kuah Satay Linguine

IMG_5939I’ve been having the weirdest PB&J cravings lately and I’m not even a fan of peanut butter. Dare I say, I don’t even like Reese’s Pieces? For some reason, it goes really well with the Oatmeal Walnut loaf that I baked (using THIS RECIPE). After eating it 4 days in a row, I had a craving for satay gravy (or kuah satay). I loved satay and when I ate meat, my favourite were chicken and lamb satay. I’d eat lots of raw onions (YES), cucumber chunks and ketupat while dunking the barbecued meat skewers generously in the peanut gravy. Oddly enough, my inspiration for this dish is not the Satay Beehoon commonly found in Singapore but pad thai (hence the use of linguine).

Peanuts are a wonderful protein source for vegetarians. I’m very concerned about the protein levels in our meals because T is a big guy and he mentioned several times that he doesn’t think he’s eating enough protein required for his height/weight. Peanuts and peanut butter are great in lieu of meat, and in this recipe, I use both.

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KUAH SATAY LINGUINE

Serves 2. Prep Time: 5 minutes. Cook Time: 15 minutes.

Pasta (enough for 2)

3 tablespoons lime/lemon juice

1 teaspoon minced garlic

3 tablespoons creamy peanut butter

1 cup hot water

2 tablespoons soy sauce

1/4 cup crushed peanuts

2 tablespoons crushed red pepper

Handful of spring onions (for garnish)

Method:

1. Cook pasta as directed.

2. In a bowl, mix all the ingredients except crushed peanuts and spring onions. Whisk.

3. Pour the peanut sauce over cooked and drain pasts. Mix to coat noodles.

4. Serve with crushed peanuts over noodles and garnish with spring onions.

HOW EASY WAS THAT??

The best part is that this dish tastes delicious cold too. Keep the extra sauce separately in the fridge and pour over the cold noodles to re-coat them the next day. Also, add more crushed red pepper if you like it spicier!

Want to use this sauce for your satay skewers? Just add another tablespoon of peanut butter (and switch to chunky peanut butter if you want), and throw in the crushed peanuts to mix. It’s that simple!

I served this yesterday for lunch with boiled edamame soya bean pods and BeyondMeat Chicken-Free Strips which I grilled with some Panda Express Mandarin Sauce.

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10 Things In Our Vegetarian Pantry

I’m often asked about the restrictions in my vegetarian diet but as I’ve proven in my varied meatless recipes, I eat a lot of different things even if I am by a far measure considered anywhere near being a good cook!

This post is inspired by my recent obsession with trying to bring our savings up to at least 50% per grocery run (extreme couponing is difficult when you tend to be brand loyal). I have a small pantry and we’re only a 2-person household, so stockpiling hundreds of boxes of the same thing is rather ridiculous for me as I don’t want to worry about expiry dates, keeping things dust-free and clutter around the house.

Here are a list of 10 things I stock up on and keep an eye out for coupons or sales. I try not to stock up more than 3 to 6 months of ANYTHING (including loo roll and toiletries) because I don’t want to so many things lying around collecting dust. Also I have better things to do than clean them, rotate them, keep an inventory. HAH!

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1. SILK Soy and Almond Milk

I would be happy to drink regular milk – anything that’s $2.99 per gallon or less. But T prefers the taste of Soy Milk, especially this brand. At our regular grocery store, this usually goes for about $3.60 – $3.90 for a half gallon carton so I don’t buy it that often. Recently though, I chanced upon another grocery store selling it at $2.99 AND I also had coupons for them. And since they last longer than regular milk, I bought up enough to last us for the next 2 months! However, because this other grocery store is further than the regular one we go to, I’m not sure if I’ll make the trip there just to buy soy milk unless I’m in the area or there are extreme savings to be had. (The Chocolate Almond Milk is mine btw. I’ll drink them when they’re cheap, if not it’s back to regular dairy for me.)

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2. TRUVIA

Truvia is a sugar substitute and supposedly much better than other alternative sweeteners because it’s stevia-based. I use them to sweeten hot drinks from time to time but mostly bake with them. They’re definitely a lot pricier than regular sugar so I bought a bunch of them when I found coupons and when they went on sale. As a diabetic, I do what I can even if I can’t keep my sweet tooth at bay. So far, we haven’t been able to tell the difference. I’ve baked for T, my neighbours as well as my in-laws! So yeah, it works!

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3. RAGU Pasta Sauce

I’m not brand loyal to pasta sauce but T is and this is his favourite. That is to say, if we do ever run out of pasta sauce and there’s something cheaper, I won’t buy RAGU but when possible, I will stock up so we won’t be in that uncomfortable situation where I want to stoically stick to my budget and T has to eat something he doesn’t like. I do make extra effort to buy as many bottles as I can (without being a hoarder) when they are about $1 each – clipping coupons, looking out for promotions etc. These keep well and I make pasta at least once every 7 to 10 days. There are many different flavours that are vegetarian-friendly, so that helps!

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4. BARILLA Whole Grain Pasta

I began the switch to whole grain pasta only several months ago and I wasn’t brand loyal at all. T has had bad experiences with other whole grain, brown rice and quinoa-based pasta so he wasn’t too keen on the switch till we tried Barilla. Unlike the other brands we’ve tried, this cooks well and doesn’t taste any different from regular pasta. I managed to stock up about 3 months’ worth of their whole grain pasta through couponing and crazy checking of sales. This is what’s left of it. The cheapest I’ve ever gotten them for is about 67c per box, which I think is rather decent especially when coupons don’t double here in Las Vegas and I don’t deliberately hunt for coupons other than the ones I get in my mail.

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5. MORNINGSTAR FARMS Veggie Meat Products

I try to keep at least a few varieties of soy meat in the freezer so we can have different sources of protein. They keep longer than tofu and they do help keep those junk food/meat cravings at bay. We always have the Grillers Recipe Crumbles (they’re like minced pork/beef) because T loves them in his pasta sauce (I make a vegetarian bolognese thing with it) AND my favourite are the Bacon strips even though there are so many things in their range that I really like. These things can get really pricey so I only ever buy them when it’s at a price point I want, therefore sales and coupons come into play again. If not, we can go months without touching them and only eat tofu and eggs for protein.

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6. BOCA Burgers

I’m married to an American man/child. How can we go without burgers (or pizza)? I find BOCA burgers on sale more often than I do other brands of veggie protein and burgers are so easy to deal with so I always have 2 to 3 boxes around. Just the other day, I came back from yoga and before I went to shower, I greased up a pan, popped a few patties into the oven while I refreshed myself. Then when I was done, I went back to the kitchen to grab some multigrain burger rolls, melt a slice of 2% American cheese on the freshly grilled patties, add some fresh veggies between the buns and that’s it. Lunch was ready in 30 minutes! Depending on what veggies are on sale that week, sometimes we have it with a slice of tomato, sometimes cucumber, sometimes lettuce and if we get lucky, we get to have an entire side salad AND steamed corn on the cob!

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7. GARDEIN

I love Gardein (garden +  protein – so clever right?) but they never last very long in our house – this is the last of my stash until it costs about $3 a pack again. I’ve used them for grilled satay (marinated in the teriyaki sauce), they’re easy to throw into a stir-fry (beefless tips and broccoli)  and I’ve done creamy “roast chicken” pastas as well as a “battered chicken” pot pie. So easy, so delicious! I wish I could afford them for every meal!

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8. Frozen Vegetables

We’re vegetarians, of course we eat vegetables at every meal. Unfortunately we live in Nevada, so even when we go to the farmers’ market, the fresh produce isn’t very fresh by the time we get them. Also, there are seldom coupons for fresh fruit and veggies, so I buy frozen ones most of the time. I’m not brand loyal but I do have a certain price point that I’ll work with. I’ve read that fresh vegetables aren’t necessarily always better because produce is flash frozen at the point when they are at their freshest and most nutritious. No shame in buying frozen vegetables – especially if you’ve been basically living off your savings for the last 10 months without a job in sight. I don’t spend more than $5 on fresh produce for both of us each week because while I think it’s necessary to get your vitamins from the source, I try to make-do with whatever is in season thus cheap.

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9. YOPLAIT Light Yoghurt

This actually started with my sister. Before that, I would buy whatever yoghurt was cheapest and always stick to plain vanilla (it’s also my go-to flavour for ice cream). When my family came to visit last December, my sisters went crazy when the Yoplait at our regular supermarket went on sale for 50c each. They stocked up on the WHIPS range and once I tried it, I liked it. I’ve been buying 10-20 each time it goes on sale because T loves the Banana Cream Pie and Boston Cream Pie flavours (which he says are really close to the real thing).

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10. KELLOGG’S Special K

Actually it’s between this and Cheerios – which are healthier. We used to always buy Captain Crunch because T loves the peanut butter flavour but ever since I’ve been diagnosed with diabetes, I’ve been looking for alternatives. I stock up on General Mill’s heart-healthy Cheerios when they’re at a good price point but I buy Kellogg’s products whenever I can because I take part in their rewards programme (MorningStar Farms products also earns you Kellogg’s points for redeeming products, vouchers, coupons and partaking in sweepstakes). So if Cheerios and Special K are the same price – always Special K.

My meatless pantry is quite decent, right?


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Meatless Monday: Ginger & Sesame Oil Stirfry

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Prior to this, I’ve done 2 stirfry recipes (methods?) in my other Meatless Monday posts. Both of which required the use of minced garlic. The thing is, not everybody likes the taste of garlic and some people (like staunch Buddhists) don’t consume garlic at all. Here’s another simple Chinese-style stirfry method that I use. It’s basically 3 ingredients and takes less than 15 minutes from start to end – HOW EASY IS THAT?!

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Ginger & Sesame Oil Stirfry

Serves 2. Prep Time: 5 minutes. Cooking Time: 10 minutes.

3 tablespoons Sesame Oil

1/2 cup of sliced ginger

2-3 cups of any kind of chopped veggies of your choice (I just used a frozen pre-packaged mix)

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Method:

1. Peel ginger root, cut into thin slices, then julienne them into matchsticks.

2. Heat the sesame oil in a frying pan or wok.

3. Add the ginger matchsticks into the oil and fry till they turn golden brown.

4. Add the veggies (I don’t even bother defrosting mine) and fry till vegetables are soft.

5. Serve hot!

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That is all! And that was what we had for lunch the other day!


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Meatless Monday: Whole Wheat Bread

I made bread and it was so yum! I have to share this recipe even though it’s not mine. My friend Patrick (who loves baking bread) shared it with me and I followed his modification to make this loaf. OMG so so good! Thanks also to my cousin Megan who sent me whole wheat flour (she’s awesome that way)… hahahha!

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I once shared a Cucumber & Cheese Toasty recipe (method?) because my ex-colleague Pearlyn was sad that I couldn’t share yummy ham sandwiches with her anymore. At the same time, the purpose of this series is to encourage people to go meatless and show how many different things vegetarians can eat other than salads. Shortly after this loaf cooled, I sliced into it and had the ends with a pat of butter – OH SO GOOD!!! Also, the house was so warm and homey with the smell of freshly baked bread wafting through.

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T and I eventually ate it all up within 2 meals – I served it as a “bread platter” of cucumber/mayo and egg-in-a-hole sandwiches. So easy, so delicious! You get your carbs, protein and fibre all at once!

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The original recipe is Titli Nihaan’s Simple Wholemeal Bread – copied below without amendments from her original post.

Ingredients
  • 500 g (1 lb) strong wholemeal flour
  • 325 ml (10 fl oz) lukewarm water
  • 1 tsp dried yeast
  • 1 tsp sugar
  • 1 tsp vegetable oil
  • ½ tsp salt
Instructions
  1. Mix about 4 tbsp of the water with the yeast in a small bowl and leave for 10 minutes to allow the yeast to activate.
  2. Mix the flour, salt and sugar in a bowl. Make a well in the centre and pour in the yeast and the rest of the water. Mix to form a lumpy dough.
  3. Add the oil before all the flour has been incorporated and mix well to a smooth dough.
  4. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
  5. Place the dough in a lightly-oiled bowl, cover and put in a warm place to allow the dough to double in size.
  6. Knock back the dough on a floured surface and knead for 5 minutes.
  7. Place the dough in a lightly-greased 1lb loaf tin, cover with lightly-oiled plastic wrap and allow to rise until it fills the tin.
  8. Place a tray of water in the oven and bake the bread at 190°C/375°F fan oven, 220°C/430°F normal oven, for 25-30 minutes. Transfer to a wire rack to cool.
I however used 360g Whole Wheat Flour and 140g Bread Flour instead. Turned out pretty good and I might try 100% wholemeal flour the next time.

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IMG_3250IMG_3251This bread is rather dense and I thought it was great for making Egg-in-a-hole sandwiches because it holds up well. You basically just need to use a cookie cutter (or cup) to cut out a hole in a slice of bread, then plonk it onto a pan or skillet that’s already got melted butter in it. Press the slice of bread into the butter so it lies flat and then crack an egg into the hole. Don’t move the bread for the next 2 minutes and gently lift to see if the egg white at the bottom is browned (and firm). Quickly flip and seal the deal! Grill for another minute or so before removing from the pan. What I do with the cutout bread is just mop up the rest of the butter in the pan and brown it for a minute or so on each side until toasty! Easy peasy!


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Meatless Monday: Vegan Corn Soup

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This is a super easy one-pot dinner dish – such a hearty soup, made within minutes and cooked in a rice cooker (in lieu of a slow cooker). I swear, even the meat-eaters won’t feel too icky about this chunky vegan-friendly soup. Of course, the man featured above (aka my husband T) is a vegetarian BUT he is a non-salad-eating vegetarian so that should count for something right?

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Vegan Corn Soup
Serves 2 to 4. Prep time: 5 minutes. Cooking time: 20 – 30 minutes.
1 tablespoon olive oil
3 shallots (finely sliced)
2 garlic cloves (lightly smashed with the back of a knife)
1 teaspoon ground ginger (optional)
1 teaspoon chili flakes (or paprika)
1/4 teaspoon salt
3 cups vegetable broth
1 can diced tomatoes (I used a fire-roasted one but any will do)
1 1/2 cups corn kernels (okay even if frozen)
1 lb carrots (about 3 cups chopped up)
1 tablespoon lemon juice
Dried basil for garnishing
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Method:
1. In a pot, put vegetable stock to boil. If you are using cube stock, use 1 cube and 3 cups of water.
2. In a pan, heat olive oil. Add shallots and garlic. Fry until lightly brown.
3. Add chopped carrots, browned shallots and garlic, canned tomatoes, chili flakes, salt, and ground ginger to the boiling vegetable stock.
4. Once carrots are tender, use an immersion blender (stick blender) or pour out into a food processor to blend.
5. Transfer into rice cooker to continue cooking. (I changed the setting to PORRIDGE on mine.)
6. Add corn and lemon juice into the soup (which is already in the rice cooker).
7. Cover to cook for 15 minutes or leave in rice cooker for as long as you need to keep it warm.
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Upon ladling, I add dried basil for garnishing and served it with these easy to make French Bread Rolls to Die For (which were crusty on the outside and so fluffy on the inside). Also, there’s no shame in telling you that it’s so easy to cook that I basically did the prep work, then while waiting for the carrots to get tender, loaded the washing machine, then made the rest of the soup, left it in the rice cooker then went to watch TV. When the laundry was done, I loaded the dryer and went about making the bread and while waiting for the bread to rise (and the laundry to dry), watched more TV. And while the bread was baking, I watched more TV while folding laundry. I felt like a Super Susie Homemaker that day when my husband came home to freshly laundered clothes and a healthy dinner made from scratch even though I basically couch-potatoed it for most of the day. HAHAHA! Now on to create more meatless meals that take no time at all to make…
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Meatless Monday: Banana Cream Pie

20140127-103129.jpgThis is not my recipe but it’s definitely meatless! And hey, vegetarians love sweets too! I’m sharing this recipe because it’s delicious and this is what I served up for my first Vegas Christmas at home just about a month ago! T and I first made this together during our “mini-moon”. It was delicious and it was surprisingly easy to make.

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The Banana Cream Pie recipe came from Lynn Cole’s Facebook post –> HERE and I’ve used a store-bought Graham Pie Crust for both times I made it.

Banana Cream Pie

1 (9 inch) pie crust, baked
3 cups whole milk
1 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
1 1/2 tablespoons butter
1 1/2 teaspoon vanilla
2 bananas

Directions:

  1. If using graham crust, brush with egg white and bake at 350 for 6 minutes or until golden.
  2. In a large saucepan, heat the milk.
  3. In a glass bowl, combine the sugar, flour and salt; gradually stir in the hot milk. stirring constantly, cook until thickened.
  4. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
  5. Bring to a boil, stirring constantly.
  6. Remove from heat and blend in the butter and vanilla.
  7. Let sit 10 minutes.
  8. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
  9. Let cool.
  10. Top with sweetened whipped cream and toasted coconut.
  11. Refrigerate 4 hours before serving.

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I skipped the bit with the toasted coconut (because I don’t like coconut) but it still tastes great! 


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Meatless Monday: Braised Tofu & Eggs

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Hello! I hope some of you have tried my recipes! Please tell me if you do and if you have ways of improving them.

This is a modified recipe that I used a long time ago to make braised pork belly in Soy Sauce (Tau Yew Bak). I no longer eat pork but still crave that slightly caramelly taste of this sauce. Today’s recipe is essentially Vegetarian Tau Yew Bak or Tau Yew Bak no Bak. Heehee… *Tau Yew is soy sauce. Bak refers to flesh or meat (in this instance, pork).

This braising method is easy and fuss free. I’m using dark soy sauce because it produces a darker sauce though milder in taste (less salty) compared to light soy. But otherwise it’s about the same as regular soy sauce. If you don’t have dark soy, regular soy will do too. Add a total of 5 tablespoons of light soy instead. It’ll be equally salty but lighter in colour.

What I like about this modified recipe is that, it’s fast and easy to make, yet still satisfies my craving. I love braise sauces over plain steamed rice – my kind of comfort food.IMG_2531

Braised Tofu & Eggs (Vegetarian Tau Yew Bak)

Serves 2 -4. Prep time: 5 minutes. Cooking time: 45 minutes.

3 cups water

4 hard boiled eggs

4 garlic cloves (smashed with the back of a knife to release flavour)

4 tbsp dark soy sauce

3 tbsp light soy sauce

3 tbsp brown sugar

Salt & pepper to taste

1/2 block of tofu (cut into small rectangular pieces)

1 stick of cinnamon

2 star anise

3 cloves

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Method:

1. Heat up a pot with 3 cups of water and bring to boil then lower heat.

2. Add tofu, garlic, soy sauces, brown sugar, soy sauce, cinnamon, cloves and star anise. Then stir  gently to mix everything.

3. Bring to a boil then add peeled hard boiled eggs.

4. Lower the heat to medium and braise for 15 minutes.

5. Turn the heat to lowest for another 25 – 30 minutes.

6. Serve with steamed rice.

And there you have it – vegetarian tau yew bak aka braised tofu and eggs!


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Meatless Monday: Macaroni Soup

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Most families I know in Singapore have their own version of this dish. Like chicken soup or plain rice porridge, a shredded chicken macaroni in clear broth usually does the trick for a convalescing person. I have enjoyed many a bowl of this delicious and comforting pasta soup while growing up and while I no longer eat chicken, I still find it so good on its own. The best part is, you can make it in less than 30 minutes. I took about 20 minutes because that’s how long it took for my pasta to turn al dente.IMG_2483When I have children, this will be among the top 10 things I’d cook for them, especially since I can throw in any nutritious and seasonal vegetable for cheap. My favourites are still carrot (because it’s a bright orange and so sweet) and cabbage (cheap and long-lasting).

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Macaroni Soup

Serves 2 to 4. Prep time: 5 minutes. Cooking time: 20 minutes

2 cups macaroni (or any kind of pasta)

2 cups chopped vegetables (I used carrots & cabbage but frozen peas would do the trick too)

1 cube of vegetable stock

2 cloves of garlic (peeled and lightly smashed with a knife to release flavour)

5 cups of water

2 small shallots sliced thinly

4 tablespoons cooking oil

Salt & pepper to taste

Method:

1. Pour water into pot and throw in a stock cube. Turn heat on high till water boils.

2. Once stock cube has fully dissolved, throw in vegetables, macaroni and smashed garlic cloves. Turn heat down to medium.

3. Heat 4 tablespoons of oil in a pan or wok on high. Add thinly sliced shallots and turn heat down to medium low. (This is for the shallot oil used as a condiment but CLICK HERE for a proper recipe.)

4. Stir soup every so often and check to see if macaroni has turned al dente. Turn fire off.

5. When shallots start to brown at the edges, turn heat off as the shallots will continue turning into a crisp quickly.

6. Dish out macaroni and serve with 2 teaspoons of shallot oil as garnish.

OMG so yum! The dish is easy and versatile.

You can use any kind of pasta. Instead of macaroni, I used a mixture of mezzi rigatoni and tri-coloured penne because I had opened boxes. My favourite though, are elbow macaroni followed by farfalle. And you can also use any kind of veggies on hand – potato and carrots; cabbage and carrots; frozen mixed veggies; snow peas and corn etc. Also, add tofu cubes or any other ingredients on hand. So versatile!

The ratio I always use is 1 cup of uncooked pasta for 1 adult person (because it doubles in size) and 1 cup of chopped vegetables if it’s a side dish. So double or triple the recipe depending on how much you want to eat! This recipe is enough for T and I but would serve 4 if you eat like my mother and sisters – if you know what I mean.


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Meatless Monday: Easy Baked Eggs

20131031-151333.jpgI was looking at ways to up T’s protein intake and I do try to vary it from soy-based products (soy meats or tofu). There’s definitely something to be said about eggs being high in cholesterol and that people are advised not to eat more than 2 egg yolks a week. However, bearing in mind that vegetarians do not eat a lot of foods that are high in cholesterol – generally meats and seafood, we are sorta in the clear – especially since T and I watch out for trans fats and avoid things like vegetable shortening or margarine.

In this recipe, you’ll see that I made 6 baked eggs in muffin cups (the cupcake baking tray), of which there are only 5 egg yolks because I had egg whites leftover from making a delicious Banana Cream Pie the day before. I ended up serving T two eggs with yolks and 1 baked egg that’s all whites for lunch. I saved the remainder in the refrigerator for another time! Convenience is great!20131031-151512.jpg

Easy Baked Eggs

Serves 1 to 6. Prep Time: 3 minutes. Cooking time: 15 minutes

6 eggs

Pinch of curry powder

1 tablespoon of diced tomatoes

Pinch of Black Pepper

Pinch of Paprika

Pinch of Garlic Powder

1/2 tablespoon of cooking oil (or cooking spray to grease the pan)

Method:

1. Preheat oven to 350degF.

2. Grease each cup. (I used a silicon brush and some Canola oil.)

3. Break eggs into muffin pan cups  (use as many or as little as you want).

4. In each little cup, vary your toppings for flavour.

4. Pop the pan into the oven for 15 minutes.

5. Remove from oven and pop each egg out once they’ve cooled.

TAH DAH!

Easy peasy! Just remember that you shouldn’t have too many yolks a week if you’re watching your cholesterol intake but you should still have them because the nutritional value of eggs largely lie in the yolks!