Category: Vegetarian Recipes

September 22, 2014 Accompaniments, Chinese Recipes, Garnishes, Pickling Recipes, Thai Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Thai Pickled Ginger. How to Make Asian Pink Pickled Ginger at Home

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Thai Pickled Ginger. How to Make Asian Pink Pickled Ginger at Home
Author: 
Recipe type: Pickle / Preserve
Cuisine: Thai / Japanese
Prep time: 
Cook time: 
Total time: 
 
Pickled ginger is served in Asian restaurants across the globe. This delicious Thai pickled ginger is quick and easy to make, with no special equipment necessary.
Ingredients
  • 2 Cups peeled, wash and thinly sliced young ginger
  • 3 Tbs Salt dissolved in 1 liter water
  • 1½ Cups white sugar
  • 1 Tbs Salt
  • 1½ Cups white wine vinegar
  • ½ Cup Water
Instructions
  1. Peel and thinly slice 2 cups of young ginger and place it in a mixing bowl. Dissolve 3 tablespoons of salt in a liter of water and pour this over the ginger. Let the ginger steep for 60 minutes.
  2. Drain and rinse the ginger, and squeeze out any excess water.
  3. Transfer the ginger to pickling jars.
  4. In a pot, combine the sugar, salt, white wine vinegar and water. Bring this to a boil.
  5. Place the pickling jars in a pan and surround them with warm water. This will warm the glass and stop it from breaking when the boiling pickling solution is poured in.
  6. Pour in the boiling pickling solution to cover the ginger and seal the jars.
  7. Place the jars in a cool spot and allow the pickle to mature for 10 to 14 days before eating. During this time the pickles color will transform from creamy light yellow to its light pink hue.

 

September 20, 2014 Accompaniments, Dessert, Potato Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Sweet Potato Fritters. Delicious Fritters as Dessert or an Accompaniment to the Main Course.

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Sweet Potato Fritters. Delicious Fritters as Dessert or an Accompaniment to the Main Course.
Author: 
Recipe type: Vegetable / Potato
Cuisine: Central African
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Sweet potato fritters are very popular in both Malawi and Zambia. It is quick and easy and will do any feast justice. Sweet potato fritters can serve both as a delicious dessert, served with syrup and lemon, or plain as an accompaniment to your main course.
Ingredients
  • ½ Kg Sweet potatoes
  • ½ Cup Milk
  • 1 Tsp Salt
  • 1 Tsp Ground cinnamon
  • ⅜ Cup Brown sugar
  • ⅞ Cup All-purpose flour
Instructions
  1. cut the sweet potato into small blocks and place it in a pot with the milk.
  2. Place the lid on the pot and cook this over medium heat for 15 minutes until the potato is very soft, and almost all of the milk has been absorbed.
  3. Remove the pot from the heat and mash the sweet potato until smooth.
  4. Add the salt, cinnamon, brown sugar and flour. Using a wooden paddle, mix this until everything is well combined and you have a soft sticky dough.
  5. Fill your pan with oil to a depth of 1 inch or 25mm and heat this to 180c or 350f.
  6. Scoop up single tablespoons of the dough and carefully drop them into the oil. Fry the fritters for 2 and a half minutes per side until crisp and golden. Repeat this until all of the batter is used.
  7. Drain any excess oil on kitchen paper before serving.

 

July 12, 2014 Chinese Recipes, Main Courses, Vegan Recipes, Vegetarian Recipes

Chinese Mock Duck

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Chinese Mock Duck
Author: 
Recipe type: Vegetarian / Vegan
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Gluten, as protien replacement, is a large part of the Chinese vegetarian and vegan diet. This demonstration will show you how to extract pure gluten protien from bread flour, and exactly how to prepare a wonderful meal using the gluten. This recipe is a tasty treat, and everyone should try this at least once in their lives. Although is is a little time-consuming, this recipe is very simple if you follow our step-by-step guide.
Ingredients
To make the gluten
  • 1kg All-purpose bread flour (strong bread flour)
  • 1 Tsp Salt
  • 550ml Warm water
To coat the gluten
  • ⅓ Cup Tapioca flour (can substitute cornflour)
  • Oil for frying
Other
  • 1 Green Pepper, cut into short strips
For the sauce
  • 100ml Vegetable stock
  • 2 Tbs / 30ml light soy sauce
  • 2 Tsp / 10ml Rice wine
  • 1 Tsp / 5ml Soft brown sugar
  • ½ Tbs / 7.5ml Tapioca flour dissolved in a little water
Instructions
To make the gluten
  1. Combine the all-purpose flour and salt in a mixing bowl and pour in the warm water.
  2. Mix this together with a wooden paddle until a dough starts to come together.
  3. Using your hands compress the dough together until all of the flour combines into a single mass.
  4. Turn the dough out onto your work surface and knead the dough for 5 minutes until it is smooth and elastic.
  5. Place the dough back into the bowl, cover with a damp tea towle and allow this to rest for 60 minutes.
  6. Remove the dough from the bowl. Wash the dough under cold running water, pressing, squeezing and pulling the dough as you do this.
  7. Continue this action for about 5 minutes until the water runs clear, and you have about 300g of spongy gluten.
  8. Squeeze as much water from the gluten as possible, then place this on a platter while you prepare the rest o the ingredients.
The other ingredients
  1. Combine the stock, soy sauce, rice wine and sugar in a jug, and stir this until the sugar is totally dissolved.
  2. Cut the pepper in to short strips.
  3. Mix the ½ tablespoon of tapioca flour with a little water.
  4. Measure ⅓ cup tapioca flour into a bowl.
To continue
  1. Place the gluten on a cutting board, roll it into a sausage shape and cut it into bite-sized pieces.
  2. Dredge the gluten pieces in the tapioca flour, place them on a platter - dont allow them to touch, they will stick together.
  3. Heat your wok to smoking hot, add 30ml of oil and fry the gluten in batches until golden brown. Remove from the wok and continue until all of the gluten is cooked. Add a little more oil between batches if necessary.
  4. Add the green pepper to the wok and fry for 3 minutes until the edges are starting to brown.
  5. Add the sauce mixture to the wok and bring this to a boil.
  6. Return all of the gluten to the wok and toss this until everything is coated with the sauce.
  7. Pout in the tapioca slurry and continue to stir-fry for 60 seconds, and the sauce is thick and glossy.
  8. Remove from the heat, transfer to platters and serve immediately.

 

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