Szechuan-style Brinjal & Fish (Yu Xiang Qie Zi)

(From Y3K Recipes Issue No.44– Sept/ Oct 2008)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
2 brinjals or aubergines
200g fish meat
1 tbsp minced ginger
1 tbsp minced garlic
1/2 shallot (chopped)
2 fresh red chillies (chopped)
1 stalk spring onion (diced)
Some tapioca flour
Marinade:
Some tapioca flour
Some soy sauce
Some sesame oil
For coating:
Some tapioca flour
Seasoning:
1 tbsp minsee or taucheo
1 tbsp soy sauce
1/2 tbsp oyster sauce
1/2 tsp white granulated sugar
1/2 rice bowl water
For sprinkling:
1 tbsp Chinese cooking wine
For thickening: (mixed together)
1 tbsp potato flour
2 tbsps water

Method:
1. Slice fish into pieces, add in marinade and set aside.
2. Cut brinjals into three inches sections, then halved. Make a mark of 'X' on the surface just by scoring lightly. Dust lightly with tapioca flour. Deep-fry in hot oil till cooked. Remove and place on a plate.
3. Saute ginger and garlic till fragrant. Add in shallots, chillies and no.(1). Stir-fry, sprinkle in wine, seasoning and add in no.(2) simmer a while and thicken. Add in spring onions, serve hot.

Vegetarian Chicken and Mushroom Carbonara

(From Y3K Recipes Issue No.11– Mar/ Apr 2003)
Copyright of Y Three K Publisher. All rights reserved.

Different types of vegetarians:
(1) Vegan:
No animal foods of any type.
(2) Ovo-Vegetarian:
Eat eggs, but no dairy foods or animal flesh.
(3) Lacto-Vegetarian:
Eats dairy foods, but no animal flesh or eggs.
(4) Lacto-Ovo-Vegetarian:
Eats dairy foods and eggs, but no animal flesh.
(5) Pesco-Vegetarian:
Eats dairy foods, eggs and fish, but no other animal flesh.
(6) Semi-Vegetarian:
Eats dairy foods, eggs, chicken and fish, but no other animal flesh.

Ingredients:
500g spaghetti
12 pieces basil leaves
1/2 tsp Oregano (ground)
1/2 tsp black pepper (ground)
150g vegetarian chicken
50g abalone mushrooms(shred manually)
50g button mushrooms(sliced)
7 tbsps olive oil
2 tbsps butter
For garnishing:
50g vegetarian ham (shredded)
30g English parsley (chopped)
Method:
1. Cook spaghetti in a large pot of rapidly boiling salted water. Remove and drain off excess water. Pour it into a large bowl. Mix well with 3 tbsps olive oil. Set aside.
2. Heat up 4 tbsps olive oil and butter in a large frying pan. Add in black pepper, oregano, vegetarian chicken and mushrooms. Stir-fry for 30 seconds till aromatic. Add in the cheese sauce. Stir till it boils.
3. Add basil leaves and spaghetti. Mix well and dish up.
4. Garnish with shredded vegetarian ham and English parsley.

Vegetarian Pasta with Pesto Sauce

From Y3K Recipes Issue No.11– Mar/ Apr 2003)
Copyright of Y Three K Publisher. All rights reserved.

Different types of vegetarians:
(1) Vegan:
No animal foods of any type.
(2) Ovo-Vegetarian:
Eat eggs, but no dairy foods or animal flesh.
(3) Lacto-Vegetarian:
Eats dairy foods, but no animal flesh or eggs.
(4) Lacto-Ovo-Vegetarian:
Eats dairy foods and eggs, but no animal flesh.
(5) Pesco-Vegetarian:
Eats dairy foods, eggs and fish, but no other animal flesh.
(6) Semi-Vegetarian:
Eats dairy foods, eggs, chicken and fish, but no other animal flesh.

Ingredients:
500g Linguine or Taglierini
100g pine nuts
100g fresh basil leaves
125ml/ 6-7 tbsps olive oil
2 tbsps butter
Seasoning:
1 tsp salt
1/2 tsp black pepper (ground)
For garnishing:
150g vegetarian ham/ tuna
Method:
1. Mix the pine nuts and fresh basil leaves in a blender till fine. With the motor running, add the olive oil in a slow stream till a smooth paste id formed. Season with salt and freshly ground black pepper to taste. Set aside this pesto sauce.
2. Cook the linguine in a large pot of rapidly boiling salted water. When cooked, drain and put it into a large bowl.
3. Add in (1) and (2) together. Toss and mix well. Garnish with vegetarian ham or tuna. Serve hot.
Tips: Pine nuts can be substituted with almonds or walnuts.

Vegetarian Seafood Marinara

(From Y3K Recipes Issue No.11– Mar/ Apr 2003)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
500g spaghetti
100g vegetarian fish
100g vegetarian sotong/ squids
100g vegetarian prawns
60g abalone mushrooms (shred)
60g button mushrooms (sliced)
7 tbsps olive oil
2 tbsps butter

For garnishing:
100g vegetarian ham
30g English parsley (chopped)

Method:
1. Cook spaghetti in a large pot of rapidly boiling salted water. Remove and drain off excess water. Pour it into a large bowl. Mix well with 3 tbsps olive oil. Set aside.
2. Heat up 4 tbsps olive oil and butter in a large frying pan. Add in vegetarian seafood and mushrooms. Stir-fry for 1 minute. Pour in the sauce, followed by spaghetti. Stir till the sauce coats the pasta. Garnish with vegetarian ham and parsley. Serve hot.

Sauce
Ingredients:
2 tbsps tomato paste
1 kg fresh red tomatoes
1 tsp oregano
1 tsp basil leaves (chopped)
1/2 tsp black pepper (ground)
3 tbsps olive oil

Seasoning:
1 tsp salt
1 tbsp sugar

Method:
1. Cut a cross on the base of the tomatoes. Boil in boiling water for 5-8 minutes. Drain and leave it to cool. Peel off the skin and remove all the seeds. Blend and set aside.
2. Heat up 3 tbsps olive oil in a large frying pan. Add oregano, basil and black pepper. Stir fry for 5 seconds and then add the blended tomatoes and tomato paste. Simmer, stirring occasionally, for 10 minutes or till the sauce is not too watery. Add salt and sugar to taste. Set aside.

Different types of vegetarians:
(1) Vegan:
No animal foods of any type.

(2) Ovo-Vegetarian:
Eat eggs, but no dairy foods or animal flesh.

(3) Lacto-Vegetarian:
Eats dairy foods, but no animal flesh or eggs.

(4) Lacto-Ovo-Vegetarian:
Eats dairy foods and eggs, but no animal flesh.

(5) Pesco-Vegetarian:
Eats dairy foods, eggs and fish, but no other animal flesh.

(6) Semi-Vegetarian:
Eats dairy foods, eggs, chicken and fish, but no other animal flesh.

MEEN MOLEE (KERALA FISH IN COCONUT MILK)

From Y3K Recipes Issue No.10 – Jan/ Feb 2003) &

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 piece salmon fillet
450g broccoli (cut into small pieces)
230g onions (sliced)
1 green chilli (cut 1/4" diagonals)
30g old ginger shreds
300ml concentrated coconut milk
450ml water
20 pieces curry leaves
4 tbsps oil

Seasoning:
2 tsps salt
1 tsp chicken granules

Spice paste: mix well
3 tbsps coriander powder
1 tsp tumeric powder
4 tbsps water

For garnishing:
Lemon (cut into wedges)
Almond flakes (toasted)

Method:
1. Blanch broccoli in boiling salted water for about 2 minutes. Remove and refresh with tap water. Drain well.
2. Heat oil. Sauté curry leaves. Add in onions. Fry till light golden.
3. Add in spice paste. Fry till aromatic.
4. Stir in water and coconut milk. Add in green chilli and ginger shreds. Bring to a boil and simmer till thick. Add in seasoning.
5. Heat up some oil in a frying pan. Fry both sides of salmon fillet till almost cooked. Transfer onto a plate.
6. Pour (4) over the fish. Garnish and serve.

Tips: Coriander powder is serbuk ketumbar, tumeric powder is serbuk kunyit.

SOUTHERN INDIAN SPICY RICE (Approx. 4-6 servings)

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003) &
(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
450g Thai fragrant rice (washed, drained)
120g big onions (sliced)
4 tbsps ghee/ clarified butter
1 tsp young ginger (minced)
2 pips garlic (pounded)
700ml water

Seasoning:
1/2 tsp salt
3 tsps chicken granules

Spices:
3 cloves/ bunga cengkih
3 cardamons/ buah pelaga
2 inches cinnamon stick/ kayu manis
4 black peppercorns/ lada hitam

Method:
1. Heat ghee. Sauté spices. Add in sliced onions and fry till golden coloured. Add in minced ginger and garlic.
2. Add in rice and fry for about 3 minutes.
3. Transfer (2) into a rice cooker. Add in water and seasoning. Mix well. Cook rice as usual.

Tips: All spices are available at Malay or Indian sundry stores.

SOUTHERN INDIAN FRIED VEGETABLES

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003) &
(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:

700g asparagus (cut into sections)

6 shallots (sliced)

100g tomatoes (chop coarsely)

90ml concentrated coconut milk

140ml water

1 tsp mustard seeds/ biji sawi

10 slices carrot (blanch in hot water)

4 tbspS oil

Chilli paste: mix well

1 tsp chilli powder

1/2 tsp turmeric powder/ serbuk kunyit

1 tbsp water

Seasoning:

1 tsp salt

Method:

1. Heat oil. Saut¨e mustard seeds. Add in shallots and fry till soft but not browned.

2. Add in chilli paste and seasoning. Fry over low heat for about1 minute. Add in chopped tomatoes and fry till heated through.

3. Add in water and coconut milk. Bring to a boil.

4. Add in asparagus. Cover and cook till done. Add in carrot slices. Mix well, dish up.

SOUTHERN INDIAN CHICKEN CURRY

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003) &

(Y3K Cookbook Vol.10-Lim Bian Yam's Favourite Recipes On International Cooking)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A:
9 chicken legs (chop into 3 pieces each)
280g big onions (sliced)
1 can skinned tomatoes (diced)
3 red and 3 green chillies (cut diagonally)
1/2 cup mint leaves/ daun pudina
A little coriander leaves
600g potatoes (cut into pieces)
280ml concentrated coconut milk
1100ml water
140ml oil

Ingredient B: Pound into a paste
50g garlic
30g old ginger

Seasoning:
3 tsps salt

Spice A:
5 cardamons/ buah pelaga
2 inches cinnamon stick
20 pieces curry leaves

Spice B:
2 tbsps coriander powder
1 1/2 tbsps anise seed powder
2 1/2 tbsps cummin powder
2 tsps black peppercorns
3 tbsps mustard seeds/ biji sawi
3 tbsps chilly powder, mix with 5 tbsps water

Method:
1. Heat oil. Sauté spice A. Add in onions and fry till lightly brown.
2. Add in ingredient B. Fry till fragrant. Add in spice B. Sauté till aromatic.
3. Add in chicken pieces. Add in a little coconut milk, water, tomatoes, red and green chillies. Bring to a boil.
4. Add in potatoes. Simmer till soft. Add in remaining coconut milk.
5. Add in seasoning to taste. Turn off heat.
6. Sprinkle in mint and coriander leaves as an aromatic garnish.

MINIATURE SWEETY PUFFS (KOK CHAI)

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)

Copyright of Y Three K Publisher. All rights reserved.

For pastry

Ingredients:

350g all purpose flour/ plain flour

A pinch of salt

45g coconut cream powder

55g eggs

100ml water

Method:

1. Blend flour, salt and coconut cream powder together. Add egg and water, mix with a wooden spatula till a dough is formed.

2. Knead dough for 10-15 minutes till smooth.

3. Clingfilm and rest dough in the fridge for 1 hour. Later, roll it out to 2mm thick (very thin layer).

4. Cut the dough with a 2 1/2 inches round cutter. Put some peanut butter filling inside.

5. Flute edges like curry puffs and deep-fry for 2-3 minutes in hot oil.

6. Drain excess oil, cool and store in containers.

Peanut butter filling

Ingredients:

400g roasted peanuts (remove skins, diced)

120g peanut butter (in a jar)

80g butter

160g castor sugar

A pinch of salt (1g)
Method:

Blend peanut butter, butter, sugar and salt. Add diced peanut butter and refrigerate till needed.

CRESCENT FORTUNE COOKIES

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
100g egg white
A pinch of salt (1/4 tsp)
150g caster sugar
100g all purpose flour/ plain flour
A few drops vanilla essence (1/4 tsp)
100g corn oil

Method:
1. Whisk egg white, salt, sugar and vanilla essence for 1 minute.
2. Add flour and blend in gradually, followed by corn oil.
3. Take a spoonful of the batter and spread it on a greased baking tray.
4. Spread it as thinly as possible (12cm in diameter).
5. Bake at 200 degrees celsius for 4-5 minutes till golden brown.
6. Fold it into two immediately. Shape into a fortune cookie.

Tips: You need deft hands to fold quickly before the baked batter hardens.

LATTICE PINEAPPLE TARTS

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients: for pastry

170g all purpose flour/ plain flour

30g custard powder

1/2 tbsp full cream milk powder (8g)

1/4 tsp baking powder

50g Anchor butter (or other brands)

50g O’nello margarine (or other brands)

50g icing sugar

40g eggs

A few drops vanilla essence

Method:

1. Cream butter, margarine and icing sugar on low speed for 3 minutes.

2. Add eggs and vanilla essence. Mix well for another 3 minutes.

3. Add in the rest of the ingredients. Mix on high speed for half minute only, to form a soft dough.

4. Roll the dough out, on a lightly floured board till the pastry is about 1/4 inch thick.

5. Use a tart cutter to cut out round tart shells. Place on greased baking trays.

6. Fill the centre with cooled pineapple jam. Line some thin strips of pastry over jam, forming a lattice pattern.

7. Crimp the edges with a pastry pincers or flute the edges manually.

8. Bake in a preheated oven at 180 degrees celsius for 20-25 minutes till light golden. (each oven temperature varies)

9. Cool on wire racks before storing.
Pineapple jam filling ingredients:2 pineapples (approx. 600g), 375g castor sugar, A pinch of salt Method: 1. Cook grated pineapple and sugar over low heat till sugar dissolves. Stir constantly at all times.2. Cook the pineapple till quite dry and is golden coloured.3. Cool well and store in container for use.

CHERRY BUTTER COOKIES

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:

85g O’nello margarine (or other brands)

170g Anchor butter (or other brands)

185g caster sugar

A few drops vanilla essence (7g)

80g eggs

385g all purpose flour/ plain flour

A little baking powder (2g or 1/2 stp)

Some red cherries (diced)

Method:

1. Cream margarine, butter, sugar and essence on low speed for 1 minute. Change to high speed and mix for 5 minutes. (Scrape down after 2 minutes)

2. Add eggs gradually on high speed and mix for 3 minutes. Scrape down after 1 1/2 minutes and again after 3 minutes.

3. Sift flour and baking powder before adding on low speed for 30 seconds. Scrape down and continue for another 30 seconds.

4. Using a star tube, pipe onto a greased tray.

5. Top with red cherries. (optional)

6. Bake at 200 degrees celsius for 10-15 minutes.

7. Cool well before putting into airtight jars.

FRIED PAPRIKA VEGETARIAN SQUID

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
700g vegetarian squid (cut into pieces)
20g dried chillies (cut into pieces)
50g green bell peppers (cut into pieces)
10g young ginger (sliced)

Seasning: mix together
1 tbsp sugar
2 tsps dark soy sauce
1 tsp light soy sauce
2 tbsps paprika (optional)
2 tbsps tomato sauce
1 tsp sesame oil
2 tsps pepper
1 tbsp vegetarian oyster sauce
2 tbsps chilli boh/ chilli giling
1 tbsp black vinegar
120ml water

For thickening: mix well
1 tbsp tapioca flour
A little water

For ganishing:
50g cashew nuts (deep-fried)

Method:
1. Heat wok with a little oil and sauté dried chillies till fragrant. Add in the rest of ingredients, stir well. Put in the seasoning and thicken it.
2. Dish out above onto a plate. Sprinkle cashew nuts on top.

VEGETARIAN PANDAN CHICKEN

(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:

1kg vegetarian chicken

20 blades, broad type of pandan leaves

Marinade A:

40g galangal/ lengkuas (pound fine)

100g coriander seeds/ biji ketumbar (pound fine)

A little pepper

2 tsps sesame oil

2 tbsps pandan juice extract

Marinade B:

4 tbsps cornflour

3 tbsps oil

Method:

1. Mix vegetarian chicken pieces with marinade A. Mix well, add in marinade B. Mix further.

2. Place a piece of marinated chicken into the shaped leaves.

3. Deep-fry above till golden. Remove, drain off excess oil.