Vegetarian Korean Japchae (Vegetarian Korean Stir Fry Sweet Potato Noodle)

This is a modified version of Japchae recipe that suits with Chinese flavor. In this recipe, I am using translucent Korean sweet potato noodles, also known as starch noodles or Korean vermicelli, are made from sweet potato starch and water. When cooked, these dried gray noodles turn clear. The noodles are stretchy, slightly chewy and springy in texture. 

The tips to this recipe is cooking each ingredient separately before mixing them together. 

NOTE: If you wish to have meat, slice the meat thinly and cooked it separately before mixed with the noodles. You may just season the meat with salt and pepper.

Ingredients:

250 g Korea sweet potato noodles

10 pcs mushroom, soaked and cut into thin slices

100 g cabbage, cut into small pieces

1/2 small carrot, cut into thin slices

1 paprika, cut into thin slices

3 eggs, lightly beat season with salt and pepper

2 tps sesame oil

salt, pepper and soya sauce, to taste

1. Bring a large saucepan of salted water to boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6 to 9 inches length (optional). With the noodles still in the colander,drizzle with 2 tsp of the sesame oil and toss to coat. Set aside.

2. Heat the oil in a large frying pan over medium heat until shimmering. Add in eggs and move the pan around to spread them out evenly. Remove eggs from the pan once it is cooked. Set aside.

3. Heat the oil in a frying pan. Add the carrots, stir-fry until it is cooked. Season with pepper and salt. Set aside. Use the method to stir-fry mushroom, paprika, and cabbage separately. Set aside.

4. In a clean pan, mix the glass noodle, mushroom, carrot, paprika and egg together. Stir-fry the glass noodles mixture using medium heat for 3 minute or until the noodle is warm. Stir frequently so the noodles does not stick to the bottom. Add a little of oil and soya sauce if necessary.

5. Serve the glass noodles in a bowl. Enjoy!

Vegetarian Fish

The presence of seaweed in this dish makes this vegetarian dish tastes so differently. Normally, I will prepare some sweet and sour sauce to serve along with this dish in order to enhance the flavour.


Ingredients
2 pcs of seaweed sheet
5 pcs beancurd sheet-soaked in water, tear into pieces

Sauce-mix together
1 pcs of firm bean curd-mashed
1 tsp ginger juice
2 tbsp milk powder
1 tbsp soya bean paste

oil for frying

1. Place seaweed sheet on top of dried beancurd sheet. Apply half of the sauce mixture on seaweed sheet and roll up tightly.

2. Steam rolls over low heat for 30 minutes, leave to cool, slice, dust with flour and deep fry till golden.

Vegetarian Char Siew

Vegetarian Char Siew can be easily prepared after you have made gluten. Just marinate the gluten with some sauce and use low heat to stew the sauce together with gluten until the sauce thicken. Slice the char siew before serving.


Ingredients
400 g vegetarian gluten

Marinade
2 tbsp soya sauce
1 tbsp soya bean paste
1 tbsp sesame oil
4 tbsp sugar
2 tbsp vegetarian oyster sauce (optional)
Few drops red food colouring

200 ml water
4 tbsp oil

1. Cut gluten into 3-4 strips, hold both ends of strips, pull lightly and twist. Drop into boiling water, simmer gently over low heat for approximately 30-40 minutes or till cooked.

2. Remove gluten and marinate for at least 30 minutes. For this time, I marinate overnight for better taste and colour.

3. Heat oil in wok, add marinated gluten and water, cook till gravy is thick, dish out.

Vegetarian Gluten

Since tomorrow is Vesak (佛誕), I have planned a few vegetarian dishes for my family in order to encourage them to have vegetarian meal tomorrow. Unlike Indian dish, Chinese vegetarian does not consist of garlic, onion and chives. Thus, I am not able to cook Indian Vegetarian tomorrow. I prefer my own vegetarian dishes as they do not consist of any MSG. This makes a healthier vegetarian dish for the family.

In order to have some 'meat' feeling in the vegetarian dish, I have to prepare vegetarian gluten. With this gluten, I am able to form a variety of 'meat'.The preparation of vegetarian gluten is not so difficult. It just need some patient and time. It is advisable to prepare the gluten a day ahead in order to have sufficient time for to marinate.

It is necessary to test the gluten whether it is ready. Cut through the gluten with a scissors, the texture should be smooth and not porous. If it is not ready, continue to soak in water until a smooth texture is obtained.


Ingredients
500 g high protein flour
1 tsp salt
450-550 ml water

1. Mix salt and flour together. Pour in water slowly until forming a ball. To make the job easier, I am using the bread maker to knead for around 5 minutes.

2. Then, cover the dough with water and soak for an hour.

3. Wash away the starch by squeezing dough under running water, until water is light milky color.

4. Shape dough into round again and rest it in water for another one hour, drain well and leave aside. It is ready to be shaped into different 'meat'; example char siew, roasted pork, oysters, intestines, etc.

Spring Rolls (Vegetarian)

Recently, I am becoming a fan of vegetarian dish. Although, Chinese New Year has just over, I have already started to hunt for a new recipe for the coming Chinese New Year. It is quite a challenge to plan a vegetarian meal for meat lovers.

The first menu attracts me is the Spring Roll. This dish is very suitable for those who do not really like vegetable. This is a simple dish with only 3 ingredients; turnip, fungus and carrot. Since this recipe comes with fungus, it gives a slight crunchiness during eating. Give it a try, even my kids love it so much!!

Ingredients:
300 g turnip, grated
1 carrot, grated
5 fungus, soaked and sliced thinly
2 tbsp oil
A pinch of salt
A pinch of pepper

8 spring roll skin
Sufficient oil for frying

Filling
1. Grated turnip and carrot separately.

2. Heat up 1 tbsp of oil and stir fry the fungus for around a minute until the fungus is a bit soft. Remove from the pan.

3. Heat up another 1 tbsp of oil, stir fry the turnip and carrot for a minute. Add in some water and braise until the turnip and carrot is soft. Add in the fungus and season with salt and pepper. Continue to cook until the gravy is dry. Remove from the pan and let it cool down.

Wrapping and fry spring rolls
1. Wrap the filling using the spring roll skin. Continue until all the filling is used up.

2. Heat up a pot of oil that is sufficient for frying. Check the oil temperature by using a pair of wooden chopsticks. The temperature is ready when there are tiny bubbles bubbling up along the wooden chopsticks.

3. Fry in the spring roll and remove from the pot when it is ready. You may serve as finger food with some chili sauce.