2006/02/05 Diary of my kitchen


Fire Pot Soup Bamboo Shoot and Vegetarian Meat Casserole White Jasper Potage Crispy Vegetarian Spare Rib Taro Tempura Taro Ball Potato Fruit Salad Appetizer

Potato Fruit Salad Appetizer

 1 apple
 1 slice of pineapple
 2 pickle cucumbers
 1 potato
 1 each of red bell pepper and yellow bell pepper
 2 slices of vegetarian ham
 1 small cup corn kernel
 1 package of egg-free salad dressing


1. Peel the potato, and cut into small chunks. Cook the potato chunks in water on low heat until soft. Drain and cool.
2. Cut cucumbers, red bell pepper, yellow bell pepper, vegetarian ham, and apple into small chunks. Cut pineapple into small slices. Place all the above ingredients together with potato, and corn kernel into a plate.
3. Pour salad dressing into the plate. Serve. (Note: you may also add other preferred fruits)


Fire Pot Soup
 1 cabbage head (500g), sliced
 1 small carrot, sliced
 1 turnip, cut into 2 cm cubes
 Bean curd sheet, cut into 3cm squares
 1 block of tofu
 A few vegetarian balls
 2 small packages of green bean vermicelli
 A few celery, Cilantro (Chinese parsley), minced
 2 ½ liters of water


2 teaspoons salt
A dash of natural MSG
A dash of white pepper powder
1 teaspoon sesame oil
1 Tablespoon satay sauce


1. Add carrot and turnip into water. Bring to boil. Reduce to low heat and cook for 20 minutes.
2. Add salt, MSG, cabbage, and bean curd squares. Cook on medium heat for 3 minutes.
3. Add tofu, vegetarian balls, and green bean vermicelli. When the green bean vermicelli becomes soft, add white pepper powder and sesames oil.
4. Add satay sauce.
5. Pour the cooked mixture in a bowl, sprinkle celery and cilantro on top. Serve.

Crispy Vegetarian Spare Rib

 6 slices of vegetarian protein
 A small amount of preserved bean curd sauce
 A small amount of sweet potato starch

 2 Tablespoons soy sauce
 1 teaspoon sugar
 2 teaspoons pepper salt
 1 teaspoon sesame oil

1. Soak the vegetarian protein slices in water until soft, squeeze out excess water.
2. Marinade with preserved bean curd sauce and seasonings for 1 hour.
3. Heat oil till hot.
4. Dip the vegetarian protein slices in the sweet potato starch, deep fry until golden brown, drain out the excess oil, and sprinkle with pepper salt.

Taro Tempura

 1 big taro root, shredded
 50g sweet basil, minced
 50g celery, minced
 200g all purpose flour
 Some water

 1 tablespoon of sugar
 1 teaspoon of salt
 A pinch of white pepper powder

1. Make the batter by mixing flour with sweet basil, celery, sugar, and water.
2. Heat oil until hot.
3. Coat taro by dipping 1 tablespoon full of the shredded taro into the batter.
4. Place several coated taro in the skillet, on medium heat, and deep fry until golden brown. Repeat until all shredded taro are cooked. Turn heat to high for a moment before taking those taro tempuras out of the skillet.
5. Place all cooked shredded taro on a plate, and sprinkle white pepper on top.

Bamboo Shoot and Vegetarian Meat Casserole

 A big bowl of dried bamboo shoot
 A big bowl of vegetarian protein meat chunks
 A big bowl of water

 A dash of natural MSG
 1 ½ teaspoons of sugar
 5 tablespoons of soy sauce
 1 tablespoon of sesame oil
 1 tablespoon of satay sauce
 A dash of ginger, minced



1. Soak vegetarian protein meat chunks in water until soft, squeeze out water, and deep fry on high heat until golden brown.
2. Place the dried bamboo shoot in cold water and cook for 20 minutes. Rinse with water, and then add salt to knell well. Rinse with water again, and squeeze out the water.
3. Sauté ginger with sesame oil, add bamboo shoot and stir fry for 2 minutes. Add vegetarian meat chunks, water, and seasonings. Bring to boil on high heat and then reduce to low heat, cook for 30 minutes. The dish should be ready when the vegetarian meat and the bamboo shoot become tasty.

Taro Ball

 1 big taro root
 Bread crumbs
 100g corn starch

200g sugar
1 tablespoon vegetable oil

1. Cut the taro root into thin slices, steam until cooked, and then mash into paste.
2. Add oil, corn starch, and sugar into the paste. Mix well, and then shape into balls.
3. Coat the balls with bread crumbs, and deep fry until golden brown.


Fried Noodles/
Fried Rice Noodles
(5 servings)


 600g flour noodles or 1 kg rice noodles
 ½ carrot, shredded
 6 pieces of black wood fungi, shredded
 1 small bundle of green bok choi, cut into strips
 ½ a cabbage head
 ½ cup of vegetarian protein or vegetarian ham, shredded
 ½ cup of black mushroom, shredded
 A few cilantro and celery each, minced

 1 ½ teaspoon of salt
 A dash of natural MSG
 1 tablespoon of vegetarian black vinegar (Worcestershire sauce), only add when rice noodles are used
 A dash of white pepper
 1 tablespoon of soy sauce
1. Put the noodles into boiling water, and cook for 7 minutes on high heat. Drain, and then run cold water through the noodles until cool. Mix with some vegetable oil.
2. Sauté black mushroom, vegetarian mutton or vegetarian ham with vegetable oil, then add carrot and black wood fungi shreds; continue to stir fry until fragrant.
3. Add green bok choi and cabbage, stir fry until thoroughly cooked.
4. Add flour noodles or rice noodles and seasonings, mix well.
5. Sprinkle cilantro and celery on top.

White Jasper Potage

 ½ cabbage head, shredded
 1 small carrot, shredded
 6 pieces of black wood fungi, shredded
 6 black mushrooms, shredded
 150g vegetarian muttons, shredded
 1 cup of corn kernel
 A pinch of Black moss
 5 cups of water
 4 tablespoons of corn starch
 A few Cilantro and celery each, minced

 1 ½ teaspoons of salt
 A dash of natural MSG
 ½ teaspoon of sugar
 A dash of white pepper powder
 ½ tablespoon of vegetarian black vinegar (Worcestershire sauce)
 1 tablespoon of sesame oil
 1 tablespoon of satay sauce

1. Sauté black mushroom, then add water, carrot, black wood fungi, cabbage, corn kernel, and vegetarian mutton.
2. When the cabbage is cooked, add salt, natural MSG, sugar, white pepper, and satay sauce.
3. Mix corn starch with 1 ½ cups of water, cook on high heat. Pour the mixture slowly and smoothly into the soup, at the same time, stir continuously to prevent it from clotting. Then add black moss and stir well with the soup in order to separate it into shreds. Turn off the heat one minute after the soup had boiled.
4. Add the vegetarian black vinegar and sesame oil, stir well. Finally, sprinkle with cilantro and celery.




All-Purpose Sauce


1. 3 tablespoons of vegetarian satay sauce
2. 3 cups of soy sauce
3. 1 tablespoon of sugar
4. A dash of natural MSG
5. 2 tablespoons of broad bean paste (or hot broad bean paste)
6. 1 tablespoon of ginger, minced
7. 2 tablespoons of vegetarian black vinegar (Worcestershire sauce)
8. 1 tablespoon of sesame oil
9. 2 teaspoons of Cedrus leaves, chopped
10. 1 liter of water


1.Bring water to boil.
2. Add all the ingredients.
3. Bring water to boil again.
4. Pure in the thin starch and water mixture, stir until all are mixed well
Note: Store the sauce in the refrigerator. When cooking vegetables or noodles,
add 1 scoop to enhance the taste. It is convenient and time saving.


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