Bintang & Matahari

Fettucini Salad with Dijon & Mustard Dressing

Ingredient:

Spinach Fettucini

3-4 sheet Lettuce

1 Little Red Radish

½ Firm Tofu, diced

5 sheet Wakame

Sea Salt

1 tbs Olive oil/ Grapeseed oil

Baguettes, diced

2-3 tsp French Dijon & Mustard Dressing Sauces

Method:

1.  Boiled spinach fettucini with a pinch of salt and oil for about 3 minutes.
2. Boiled wakame in separate pot. 
3. Grill the baguettes until it turn golden brown.  
4. Thin slice red radish and coarsely rip lettuce leaves.
5. Arrange lettuce leaves, red radish, pasta, wakame, tofu and the bread.
6. Pour some of the dressing sauce.

Voila! Fresh breakfast salad is ready for you  :)

Tagged: vegetarian saladpastasaladfettucinitofuvegan

Copy of stir-fried Eggplant with homemade chili sauce

*Taken from Masterchef Australia Show*

By Chef Kylie Kwong

Ingredient:

2 medium eggplants, trimmed, halved
5 tbs peanut oil
½ bunch coriander leaves, stems and roots, finely sliced
3 spring onions, finely sliced
1 tsp Sichuan pepper and salt

For the homemade chilli sauce
½ cup peanut oil
6 long red chillies, roughly chopped
10 garlic cloves, roughly chopped
7cm piece ginger, roughly chopped
1 tbs tamari soy sauce

For the Sichuan pepper and salt
1 tbs Sichuan peppercorns
3 tbs sea salt flakes

Method:

1. Cut eggplant into 5cm irregular and same-sized pieces, then sprinkle well with sea salt and spread onto a tray in one layer. Set aside for at least 30 minutes. Rinse well, then drain and pat dry with paper towel.

2. To make the chilli sauce, heat the oil in a wok until the surface seems to shimmer slightly. Add chillies, garlic and ginger and stir constantly over medium heat for 5 minutes. Reduce heat to low and cook, still stirring, for a further 5 minutes. Remove from the heat, then stir through the tamari.

3. Dry-roast peppercorns and salt in small heavy-based frying pan until the peppercorns are fragrant and begin to ‘pop’. Remove from the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder. (You can store the mixture in an airtight container).

4. Heat the peanut oil in a wok until the surface seems to shimmer slightly. Add eggplant and stir-fry over high heat for 3 minutes, stirring occasionally. Reduce heat to medium and stir-fry for a further 5-7 minutes or until eggplant is tender.

5. Add the chilli sauce to the eggplant and stir-fry for 1 minute. Add the coriander and spring onions, tossing to combine.

6. Transfer to a large serving plate and season with Sichuan pepper and salt. Serve immediately.

Serves 4-6 as part of shared meal

Tagged: eggplantstir-fried eggplantkylie kwongmasterchef recipe

Source: masterchef.com.au

Are you a vegetarian?

For many years…some people still could not distinguish vegan with vegetarian, especially people in my country still not very familiar with both of this term. Most of the time when I visit a restaurant, I have to be one of “must-be-avoid customer” where I should give a list of ingredients that should not be in my order. I know they must think me as an annoying customer, but trust me.. I also deeply hate doing that either. On other time, the mislead the term between vegan and vegetarian.. I would like to correct them, but I also don’t want to be ” oh-Mrs-knows-everything and mrs.-should-be-in-the-correct-term” (if you know what I mean).

Therefore, I much more prefer to enjoy myself at home, try some new or old recipes. Here are some recipes collection that hopefully will be useful for someone like me or someone that loves to cook.Click Here!

Tagged: vegan cookbookvegetarian/vegan recipes