Vegan Recipe: Vegan Otak-Otak

Vegan Otak-Otak 纯素乌达乌达

The vegan recipe for Vegan Otak-Otak: servings – 10 packs Ingredients 500 g vegan fish (cut into chunks) 100 g fresh oyster mushrooms (cut into chunks) 2 cups soaked kombu/kelp (puree with ½ cup water) 5 bird’s eye chillies (dice) 2 stalks lemongrass (dice) 5 slices galangal (chop) 2 kaffir lime leaves (chop) 2 stalks […]

Vegan Recipe: Double Spicy Stuffed Chilies

Double Spicy Stuffed Chilies 双辣火辣椒

The vegan recipe for Double Spicy Stuffed Chilies: servings – 12 vegan stuffed chilies Ingredients 500 g russet potatoes (steam until soft, peel and mash) 12 red chilies (make a vertical slit and remove the seeds) 1 tsp white peppercorns (crush) 1 tbsp tapioca starch 1 tbsp vegetable oil Seasonings 1 tsp salt Method First, […]

Vegan Recipe: Chestnut Shumai

Chestnut Shumai 栗子烧卖

The vegan recipe for Chestnut Shumai: servings – 50 pieces of vegan shumai Chestnut Filling 250 g baked chestnut kernels 1 stalk coriander (cut into small sections) 3 cups water 1/4 cup vegetable oil 2 tbsp sesame oil 1/2 tsp salt 1/4 tsp white pepper powder Place the chestnut kernels and water in the blender; […]

Vegan Recipe: Crispy Lily Buds

Crispy Lily Buds 金脆黄花菜

The vegan recipe for Crispy Lily Buds: servings – 3 to 6 Ingredients 30 dried lily buds/dried ‘golden needles’ (soak in water until soft, drain and remove the hard ends) 3 tbsp tapioca starch 1/4 tsp salt Method Mix all the ingredients. Fry until golden brown. Remove, drain and serve. Enjoy!

Vegan Recipe: Baked Shiitake Mushrooms with Tofu and Rosemary

Baked Shiitake Mushrooms with Tofu and Rosemary 烤迷迭香香菇

The vegan recipe for Baked Shiitake Mushrooms with Tofu and Rosemary: servings – 30 baked shiitake mushrooms Ingredients 30 shiitake mushrooms (soak in water until soft, remove the stems and set aside) 1 package tofu 1/2 tsp dried rosemary 4 tbsp tapioca starch 2 tbsp olive oil Seasonings 1 tsp salt 1/2 tsp ground black pepper […]