金玉满堂 The Wealthy Pot

This is a vegetarian equivalent version of the claypot rice which I utterly missed eating. All thanks to this recently bought "Yummy Hawkers' Fair Secret Vegetarian Recipe book by Philip Yoong that I get to relish this wonderful one pot dish.

近一趟回马时购买了一本Philip Yoong 的‘槟城好吃素食大牌档’食谱书籍，从这本书籍里找到了这道素食版的砂钵饭，终于可以品尝我朝暮思念的砂钵饭了。

金玉满堂
The Wealthy Pot

Ingredients 材料
(A)
300g Brown Rice 糙米
100g Fragrant Rice 香米
1100g Water 清水
150g Green Peas 青豆粒
150g Fresh Sweet Corn 玉米粒

(B)
4 Tbsp Cooking Oil 食油
4 Tbsp Shredded Ginger 姜丝
7 Chinese Mushrooms 花菇 (diced)
100g Tofu Pok 豆腐卜(diced)
100g Vegetarian Meat 素肉(diced)
50g Red Paprika 红辣椒 (diced)

(C) Seasoning 酱料
3 Tsp Salt 盐
2 Tbsp Sugar 糖
4 Tbsp Light Soy Sauce 酱清
4 Tbsp Sesame Oil 麻油
2 Tbsp Dark Soy Sauce 黑酱油
4 Tbsp Vegetarian Mushroom Sauce 素蚝油
Pepper 胡椒粉


Method 做法

Combine brown and fragrant rice together. Soak for 1 hour and drain.

糙米及香米一起混合泡浸一小时后，沥干。

Combine all seasoning ingredients (C) into a bowl and stir to mix. Set aside.

将酱料C一起混入碗中，搅匀搁置。

Combine all ingredients (A) into a claypot and boil under medium heat for 20 mins. Transfer claypot (without lid)  into a steamer and steam under high heat for 30 mins until cooked.

把材料A全部倒入砂锅内以中火煮20分钟然后将砂锅（不加盖）转放入蒸锅，以大火蒸30分钟至熟。

Heat up 4 Tbsp cooking oil (B) into a frying pan and saute ginger until aromatic. Add the balance ingredients (B) and stir fry until fragrant.

在一个炒锅内，烧热4大汤匙食油B一起把姜丝爆香，才一一入续把剩余材料B加入炒香。

Add seasoning (C) and continue stir fry to combine. Transfer the mixture B over the steamed rice. Steam for another 15-20 minutes. Fluff up the rice and serve hot.

加入调味酱料C炒匀。再把炒好的拌料B倒在蒸熟的饭上，又转送入蒸锅再蒸15-20分钟后即可舀松饭享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

地瓜鸡肉饭 Sweet Potatoes Chicken Rice

Sweet potatoes are an excellent source of beta-carotene, vitamin C and a list of many other health supporting properties. Even my three fur babies consume it daily in replacement of other forms of starch. 

地瓜除了富有萝卜素与维生素C之外，还包含了许多有益健康的营养份量。就连家中的三只宝贝爱犬都是以地瓜来取代淀粉。

Besides baking, sweet potatoes are also widely used in cooking with wonderful results. This is one simple recipe I randomly devise and it turns out very well. 

除了用于烘焙上，地瓜也广泛使用于做饭而得到良好的效果。今天这道地瓜鸡肉饭也是随意制做而成的。

地瓜鸡肉饭
Sweet Potatoes Chicken Rice

Ingredients 材料
(A)
2 Cups Long Grain Rice 白米
2 Cups Brown Rice 健康糙米
250g Chicken Breast 鸡胸肉
300g Sweet Potatoes 地瓜
130g Red Paprika 红辣椒
70g Green Peas 青豆

(B)
1 Tsp Light Soy Sauce 酱清
1 Tsp Worcestershire Sauce 伍斯特酱
1/2 Tbsp Oyster Sauce 蚝油
1 Tbsp White Wine 白葡萄酒
Pepper 胡椒粉少许

(C)
2 Tbsp Cooking Oil 食油
1 Tbsp Sesame Oil 芝麻油
1 Tsp Garlic 蒜米 (minced搅碎)
1 Tbsp Oyster Sauce 蚝油
1 Tsp Chicken Stock 鸡精素
1 Tsp Sea Salt 海盐
1 Tbsp White Wine 白葡萄酒
1 Tbsp Light Soy Sauce 酱清
1 Tbsp Dark Soy Sauce 黑酱油
Pepper 胡椒粉少许
4 Cups Water 清水


Method 制做方法

Combine both rice (A) together and soak for 4 hours. Drain. Set aside.

把材料A的两种米粮混合，泡浸四小时后沥干。搁置备用。

Cut chicken into cubes. Season with (B) until mixed. Referigerate until ready to use.

鸡肉切丁，混入所有材料B的酱料调味。冷藏待用。

Wash sweet potatoes and paprika (A). Dice and set aside.

材料A的地瓜和红辣椒洗净，切丁后搁置备用。

Heat up cooking oil and sesame oil in wok. Saute garlic on low heat until fragrant.

烧热炒锅，把材料C里的两种食油加热，又加蒜米以小火爆香。

Add sweet potatoes (A) and stir fry for a minute. Add oyster sauce and continue stir frying for 2 mins until mixed.

把地瓜A倒入炒锅继续翻炒1分钟，再加蚝油翻炒两分钟至炒匀。

Add green peas (A) and chicken. Continue stir frying for 2 minutes until the chicken is slightly cook. Add salt and chicken stock (C). Continue stir frying for a minute before adding the soaked rice (A). Add 1 cup of water (C) and continue to stir fry the mixture for 2 minutes.

再把材料A的青豆和鸡肉块倒入炒锅，拌炒两分钟至鸡肉半熟。加盐和鸡精素C继续拌炒一分钟后便拌入泡浸A的两种米粮。再加一杯清水C，继续拌炒两分钟。

Add light soy sauce and dark soy sauce. Keep Stir frying for another 2 minutes until the water slightly dries up. Add paprika cubes (A), white wine (C) and pepper (C) and continue stir frying for a minute to combine.

接着加入酱清及黑酱油，再拌炒两分钟让水份吸收。加红辣椒丁A，白葡萄酒C和胡椒粉C炒匀。

Transfer mixture into rice cooker. Mix the remaining water into the rice mixture and allow the rice cooker to boil the rice until ready.

把拌炒好的一切材料转送入电饭锅，将剩余的3杯清水倒入，让电饭锅把米饭及配料一起煮熟即可。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

素香糯米饭 Savory Vegetarian Glutinous Rice

Every Monday, 1st and 15th day of every chinese lunar calendar month is the official day whereby my husband and the entire household staff practice full day vegan diet. For me, of course its a daily affair but instead of pushing everyone to follow suit, it is best to slowly introduce vegetarian diet gradually until they are totally weaned from meat products.

我丈夫和家里的员工们在每逢星期一，初一十五都是守全日斎。虽然我已吃长素数年，但还是选择让他们慢慢地接受吃素，给予时间放弃肉类的食物。

Over the years, these fixed days of vegetarian day observation have gradually transformed to more frequent days and the need for more variety of vegetarian recipes deepens.

在这数年里，之前原订的6日守斎日也逐渐增加而大家都较少接触肉类多吃蔬菜。因此更需要寻找不同的素菜食谱来增添口味。

This recipe is adapted from the meat version from one of my newspaper clippings collections.

这道食谱是从收集报刊中修改而成，希望您喜欢。

素香糯米饭
Savory Vegetarian Glutinous Rice

Ingredients 材料
(A)
900g Glutinous Rice 糯米
220g Groundnuts 花生
100g Vegetarian Lamb Meat 素羊肉
90g Vegetarian 3 Layer Meat 素三层肉
30g Chinese Mushrooms 花菇
2 Red Chilis 红辣椒
25g Vegetarian Ikan Bilis 素江鱼仔
20g Vegetarian Dried Shrimp 素虾米

(B)
3 Tbsp Corn Oil 玉米油
2 Tbsp Sesame Oil 麻油
2 Tbsp Light Soy Sauce 酱清
2 Tbsp Kecap Manis 黑酱油
1 Tsp Salt 盐
1 Tsp Pepper 胡椒粉
1 Tsp Five Spice Powder 五香粉
1 Tbsp Mushroom Powder 香菇精


Method 做法

Soak glutinous rice and groundnuts overnight and drain.

糯米，花生泡浸隔夜，过沥。

Soak chinese mushrooms and vegetarian ikan bilis for 2 hours before using. Drain and reserve the water for later use. Dice the the mushrooms. Set aside.

花菇，素江鱼仔泡浸2小时后才使用。泡浸的水收藏备用。香菇切丁，搁置待用。

Transfer groundnuts into pressure cooker with sufficient water. Cook with high heat for 30 mins till softened. Drain and set aside.

把花生放入已盛了水的压气锅，以大火煮30分钟至软化。沥干水，搁置待用。

Wash the vegetarian meats thoroughly off the grease. Cut into smaller cubes. Set aside.

将两种素肉册底清洗去掉油质，然后切丁搁置待用。

Heat up 2 Tbsp corn oil in deep frying pan. Add both the vegetarian meats, ikan bilis and dried shrimp and stir fry for a min. Add 1 Tbsp Kecap Manis, 1 Tbsp light soy sauce and pepper. Continue stir frying for another minute until aromatic. Dish up and set aside.

准备炒锅，烧热2汤匙玉米油。加入两种素肉丁，江鱼仔及素虾米爆香一分钟。再各自加1汤匙的酱清和黑酱油继续拌炒一分钟至均匀。捞起搁置备用。

Heat up 2 Tbsp sesame oil, 1 Tbsp corn oil into the same frying pan. Add chinese mushrooms and saute for a minute, then add boiled groundnuts and continue stir frying for another minute until mixed. Add glutinous rice and continue stir frying the mixture until even.

倒入2汤匙麻油，1汤匙玉米油入炒锅内烧热。加入香菇丁翻炒1分钟，再拌入花生继续拌炒1分钟至混合。接着就把糯米加入炒锅拌炒至均匀。

Add cut red chilis, salt, five spice powder, mushroom powder, 1 Tbsp Kecap Manis, 1 Tbsp light soy sauce and pepper and stir fry till incorporated. Lastly add the vegetarian meats, ikan bilis and dried shrimps mixture back into the frying pan. Continue stir frying for another 7-10 mins until mixed and aromatic.

一边拌炒一边拌入红辣椒，盐，五香粉，香菇精，1汤匙黑酱油，1汤匙酱清及胡椒粉调味。最后把之前搁置的素肉，江鱼仔，素虾转入炒锅内一起翻炒7-10分钟至混匀及入味即可。

Transfer the glutinous rice mixture into steaming tray. Steam under high heat for 30 mins.

把炒香的糯米及拌料转入蒸锅，以大火蒸30分钟。

Open the steamer lid and fluff the rice. Sprinkle a cup of water over the rice and send it back to the steamer and steam further under high heat for another 30-40 mins until cooked.

打开蒸锅盖子用筷子舀松糯米饭，采用1小碗之前所泡浸香菇江鱼仔的水撒入糯米饭。再次送入蒸锅继续用大火蒸30-40分钟至熟为止。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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泰式素黄梨炒饭 Thai Style Vegetarian Pineapple Fried Rice

Time flies and now its already the middle of August. Coincidentally, today is also the 15 day of the lunar calendar. A day when my hubby observes an entire day of vegetarian meals.

时间流逝，一转眼已进入八月中了。今天正好是农历七月十五，也是丈夫吃一整日的素食之日。

Just when I was pondering what to cook today, I remembered the fresh pineapples bought from the market yesterday. Ah yes, we shall cook vegetarian Thai style pineapple fried rice for lunch. This recipe is the adapted version from the compilation of various recipes from other bloggers. You may also  adapt to suit your preference accordingly.

正当我正苦恼着要煮什么午餐时，才想起厨房里存有昨天刚购买的黄梨，便决定尝试做个素食版的泰式黄梨炒饭吧。这道食谱是从众多的网络中参考然后修改成全素版本的。您可以再以您的口味及喜好来煮出自己最满意的泰式炒饭。

素黄梨炒饭
Thai Style Vegetarian 
Pineapple Fried Rice


Ingredients 材料
(A)
200g Fresh Pineapple 黄梨 (cubed切丁)
100g Cauliflower 包菜花 (small pieces 切小块)
110g Grated Carrot 红萝卜丝
90g   Frozen Peas 冷冻豌豆
90g   Green Capsicum 青灯笼椒 (cubed去种子切丁)
20g   Black Raisins 黑葡萄干
6 Cups Overnight Rice 隔夜米饭

(B)
30g Tofu Puffs 豆腐泡 (cut to thin strips切丝)
50g Toasted Cashew Nuts 烤腰豆

(C)
1 Tbsp Sesame Oil 麻油

2 Tbsp Cooking Oil 食油
1 Tsp Ground Coriander 香菜粉
1 Tsp chopped Ginger 姜（切碎）
2 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tsp Salt 盐
2 Tsp Vegetarian Curry Powder 素咖喱粉
1 Tbsp Mushroom Powder 香菇精
1 Tsp Ginger Powder 姜粉
2 Tsp Red Chilli Powder 红辣椒粉
2 Tbsp Soy Sauce 浆清
1 Tsp Sugar 糖 (Optional自选)
Black Pepper to taste 黑胡椒调味


Method 做法

Heat up 1 Tbsp of cooking oil (C) in frying pan. Lightly stir fry the toasted cashew nuts (B) and tofu strips (B) separately until aromatic. Dish up and set aside.

炒锅内入1汤匙食油(C)加热。用小火分隔把烤腰豆(B)及豆腐丝(B)爆香，取出备用。

Heat up 1 Tbsp sesame oil and cooking oil (C) each into the deep frying pan. Add chopped ginger and ground coriander and sauce till fragrant.

再次倒入1汤匙食油，麻油(C)炒锅烧热。加姜碎，香菜粉爆香。

Toss in cauliflower and frozen peas and stir fry under medium high heat for a minute. Add raisins and continue stir frying for 30 secs before adding pineapples and capsicum. Cook for another 1 min.

加入包菜花，冷冻豌豆用中火翻炒1分钟。接着又放入葡萄干，继续翻炒30秒钟才加入黄梨及灯笼椒，翻炒1分钟。

Add vegetarian oyster sauce. Stir fry to combine.

倒入素蚝油继续翻炒均匀。

Stir in grated carrots and overnight rice. Continue stir frying for another 1 minute before adding 1 Tsp Salt, 1 Tbsp of mushroom while stir frying continuously till mixed.

加入红萝卜丝，隔夜米饭，翻炒1分钟混合便加1茶匙盐和1汤匙香菇精炒匀。

Continue to add 2 Tsp curry powder, ginger powder and red chili powder. Continue stir frying the rice for another 2-3 mins to allow the seasoning to incorporate.

再加2茶匙素咖喱粉和红辣椒粉，又加1茶匙姜粉。继续翻炒2-3分钟直到粉料吸收为止。

Add cashew nuts and tofu puffs while tossing the rice another min to combine. Lastly seasoned with dash of black pepper.

加腰豆，豆腐泡丝又翻炒1分钟后便撒入少许黑胡椒粉调味即可。

Dish and serve.

取出，置入盤便可享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

健康八宝营养粥 Heathy 8 Treasures Porridge

I love eating congee ever since childhood days. It gives me co much comfort to gulp down a huge bowl of any type of warm congee and feeling the warm congee gliding its way into tummy. 
我自小就爱吃米粥。尤其是当那热腾腾的粥吃进嘴里后一股温暖的热粥滑入肚子里的感觉极之享受。

Today I am sharing this recipe to the porridge fans who also share the same food interest as me. In this recipe, I used lotus nuts instead of gingko nuts as I happened to run out of it. Either way, both of them have their nourishing and health properties which are commonly used in chinese cooking. The only set back to me is bitter after taste of the lotus nuts as compared to that of gingko nuts. All in all the porridge turned out as yummy as I hoped.
这道米粥食谱是分享给热爱吃粥的粉丝们。在这道食谱中我因家里缺货没采用白果而采用了莲子。莲子及白果都是各有自己的独特营养功效，也是时常用于中菜和甜品里边。唯一要注意的是莲子味带苦，你若介意的话还是用回白果较好。最后煮出来的成品一点都没有任何苦味而且还很好吃呢！


健康八宝营养粥
Heathy 8 Treasure Porridge


Ingredients 材料(A)

1 Cup White Rice 白米
1 Cup Brown Rice 糙米
8 pcs Chinese Mushrooms 花菇 (diced 切丁)
20g Lily Bulbs 百合
20g Gingko Nuts 白果／ Lotus Nuts 莲子

30g Peanuts 花生米
1 Medium Potato 马铃薯 (diced 切丁)
1 Medium Sweet Potato 地瓜 (diced 切丁)
100g Carrot 红萝卜 (grated 磨碎)
10g fresh ginger 生姜 (chopped coarsely 切碎)
2Lit Water 清水

(B) Seasoning 调味酱料
2 Tsp Mushroom Powder 香菇粉
1 Tbsp Sesame Oil 麻油
2 Tsp Salt 盐
1 Tbsp Light Soy Sauce 酱清
Pepper to taste 胡椒粉


Method 做法
Combine white and brown rice together and soak overnight in the freezer. Defrost and drain.
白米和糙米洗净泡浸雪藏隔夜。除雪沥干。

Soak lily bulbs, peanuts and gingko nuts overnight in freezer. Drefrost and drain.
百合，花生米及白果也一样泡浸水里雪藏隔夜。除雪沥干。

Soak chinese mushroom for an hour to soften. Drain and dice.
花菇泡浸一小时至软后沥干，切丁。

Transfer 1.7 Liter water and the ingredients (A) into a pot and cook with medium heat until it starts to boil. Lower the heat and allow the porridge to simmer until cook and soften to your preferred consistency. Add sesame oil and stir to incorporate.

把1.7公升清水和一切材料A一起倒入汤锅以中火煮滚。把火调低再继续焖煮至米粥软化熟透及您喜欢的浓稠度。混入麻油，拌匀。

Continue to stir the porridge frequently to loosen it to prevent it from getting burnt. Stir in more water whenever necessary.
简中须不断匀松锅里的粥以免樵底。必要时就加多点清水。

Add seasonings till incorporated. Allow the porridge to simmer another 15 mins before serving.
搅入调味料再继续焖煮15分钟才熄火。
Notes :

The process of soaking the ingredients like rice, lily bulbs, gingko nuts and peanuts and freeze it overnight helps to soften the them thus utilize shorter cooking time. I personally like this method very much especially when its used in porridge cooking.
我采用这种泡浸水雪藏米，百合，白果及花生米隔夜的作用是协助食物快速软化而能数短烹饪时间。这是我时常取用来煮粥的方法。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

素糯米鸡 Steamed Vegetarian Glutinous Rice

Amongst the several attempts, this is the best steamed glutinous rice recipe perfected to everyone's palate. We all love it and I think you might agree to that too!
经过多次的尝试，终于给我找到这道即满意同时又能配合到很多人的口味的糯米鸡食谱。我们都喜欢，相信您或许也会赞成哦！

素糯米鸡 
Vegetarian Steamed Glutinous Rice

Ingredients 材料
(A)
500g Glutinous Rice 糯米
10 pcs Chinese Mushrooms 花菇
65g Vegetarian BBQ Pork 素叉烧 (diced 切丁)
65g Vegetarian Mutton Meat 素羊肉
290g Water 清水

(B)
100ml Cooking Oil 食油
2 Tbsp Sesame Oil 麻油
1-1/2 Tbsp Vegetarian Oyster Sauce 素蚝油
1-1/2 Tbsp Light Soy Sauce 生抽
3-4 Tbsp Dark Soy Sauce 黑酱油
2-3 Tbsp Ginger Juice 姜汁
2 Tsp Five Spice Powder 五香粉
9g Salt 盐
45g Sugar 糖
10g Mushroom Powder 香菇粉
Some Pepper 胡椒粉少许
100g Water 清水

Method 做法

Soak glutinous rice in adequate water overnight. Drain。
糯米浸水隔夜。沥干。

Soak chinese mushrooms for an hour to softened. Drain. Remove the stalk.
香菇泡浸1小时至软化。冬菇角部份去掉。

Place glutinous rice on a steaming tray. Add 290g water to cover the rice.
把糯米放入蒸盤上，倒入290克清水遮盖糯米。

Steam the rice under high heat for 25 mins until the rice softened and water absorbed.
以大火蒸25分钟至倒糯米熟透及水份吸收。

Prepare the seasonings by combining all ingredients (B) into a bowl. Stir to combine. 
将调味料B一起混入碗，搅匀搁置。

Pour and mix the seasoning evenly over the steamed rice. 
把拌匀的调味料B倒入已蒸熟的糯米上，拌匀。

Place vegetarian big pork, mutton and chinese mushroom into 10 small bowls respectively. Place the rice evenly over the ingredients and firmly press to even the top.
把素叉烧，羊肉和香菇平均的摆入10小碗的底部。然后在平均的把糯米饭舀入小碗内压平。

Transfer bowls into the steamer again and steam under medium high heat for 25 mins.
把小碗送入蒸锅以中火蒸25分钟即可。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.