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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沙葛素蒸包 Vegetarian Steam Bao with Sweet Turnip

How many of you love eating steam buns but aren't confident of making them? Here is one relatively simple recipe which you might want to consider trying.
相信有不少喜爱吃蒸包的人都像我一样，爱吃而却没信心尝试去做吧？经过了多次的试验，我终于可以跟您分享这道难度不高的包食谱，或许可以启发您去尝试。


沙葛素蒸包
Vegetarian Steam Bao with Sweet Turnip

Ingredients 材料
(makes 24)

(A)
600g Hong Kong Pao Flour 包粉
6g Instant DryYeast 速发干酵母
6g Baking Powder 发粉
45g Castor Sugar 细糖
340g Water 清水
45g Corn Oil 玉米油

(B)
220g Carrot 红萝卜
600g Sengkuang / Sweet Turnip 沙沙葛
55g Chinese Mushrooms 花菇
1 Tbsp Sesame Oil 麻油
1 Tbsp Cooking Oil 食油
2 Tsp Ginger 姜 (chopped 切碎)
1 Tsp Salt 盐
1 Tsp Light Soy Sauce 酱清
2 Tsp Mushroom Powder 香菇粉
1 Tsp Pepper 胡椒粉
A Pinch Five Spice Powder 少许五香粉 (Optional自选)

Method 做法

Wash and peel the carrot and sengkuang. Cut into strips. Set aside.
把红萝卜及沙葛洗净后切丝。搁置待用。

Soak chinese mushrooms in water for 1 hour till soften. Slice into thin strips. Set aside.
花菇泡浸一小时以上至软化后切幼片。搁置待用。

Heat up sesame and cooking oil in a wok. Add chopped ginger and saute till fragrant.
将麻油倒入炒锅烧热，再放入姜蓉爆香。

Add mushroom strips and lightly stir fry for a min before adding in carrots and sengkuang strips.
再加入香菇片继续翻炒一分钟，又再放入萝卜与沙葛丝。

Continue stir frying for 2 minutes till the sengkuang softens but not soggy.
继续翻炒两分钟至沙葛稍微软化而不潮湿即可。

Add salt, mushroom powder, soy sauce and pepper and stir fry to combine. Remove from heat and set aside to cool.
这时便可加入盐，香菇粉，酱清与胡椒粉翻炒一会儿至入味后即可离火。搁置待凉。

Combine all ingredients from (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined. 

将所有材料(A)倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Adjust the mixer to medium low and continue kneading for another 15-18 mins to form a smooth and stretchable elastic dough.

将搅拌器转用中速把面团搓15-18分钟至面团表面光滑及有弹性能伸缩的面团即可。

Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for 1 hour or until the dough doubled in size.
将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约1小时钟或至少两倍大.

Punch down the dough. Remove the dough from the bowl and place it on a floured worktop. Divide the dough into 24 equal portions and mould it round. 
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出. 面团表面也洒上一些包粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成24等份, 然后滚成圆形.

Flatten each dough into a flat disc and place 1 heaping tablespoon of vegetable filling (B) in the middle of the dough. Gather the edges and pinch to seal the seams. Place each dough on individual  slightly greased parchment paper. Repeat the same process for the remaining doughs.

将每个面团用手掌压扁成扁圆皮，把一大汤匙的沙葛馅料B放置面团的中间，一边折一边转最后将收口捏紧然后各自摆上涂抹少许油的烘培纸再排在蒸盘上。继续以同样的做法完成其余的面团。

Cover the buns loosely  with damp cloth  and allow to prove for another 20-25 mins.
然后在包团表面铺上湿布，搁置发酵约25分钟。

Heat up water in the steamer. Once the water starts to boil, place in the buns and steam at medium to high heat for 12-14 mins (To prevent water from dripping onto the buns, wrap the cooking lid with a piece of big cloth). Remove and serve.
准备蒸锅，把蒸锅里的水用大火烧热。再把蒸盤放入锅内以中上火蒸12至14分钟即可。蒸熟后即可马上食用.（注意：为了防止蒸锅盖的水汽滴落在包的表面上，我在锅盖包上了一块干布协助吸入蒸锅的水气）。

The leftovers may be stored in air tight containers and referigerate for later consumption. 
剩余的包可以存储在气密容器冷藏待用。

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

清润解热素苦瓜汤 Vegetarian Bitter Gourd Soup

With my husband's hectic traveling schedule and not drinking enough water for proper hydration, I decided to make him this soothing soup rich with cooling properties.
我丈夫因为工作的需要而时常出国公干，特别是这3月里在家的数日不超过一个礼拜。进来的气候炎热再加上工作上奔波我便为了他准备了这道清热的滋润汤解热。

This is my first time making this soup without the use of meat and we were pleasantly surprise with the outcome. To us, this vegetarian version taste better than the meat laden types which could sometime come with a foul aftertaste of dead meat.
这是我第一次尝试煮全素的苦瓜汤，煮出来的效果出乎意料的好喝，一点都不输给于用肉类焖煮的孤苦汤。现今不如以往，许多市场贩卖的肉都是冷藏而不新鲜，导致煮出来的汤带有腐臭的尸味。

If you are looking for something simple and yet nourishing then this is another soup option to consider.

你若是想尝试些简易即又滋养的汤食谱，那么这会是一道不错的选择可以考虑。

清润解热素苦瓜汤
Vegetarian Bitter Gourd Soup

Ingredients 材料

(A)
3 Medium Size Bitter Gourd 苦瓜

1 Large Carrot 红萝卜（大）

150g Chickpeas 鹰嘴豆

135g Vegetarian Burdock Meat Balls 素牛膀肉丸

10 pcs Chinese Mushrooms 香菇
3 pcs Dried Honey Dates 蜜枣干

1-1/2 inch Ginger 姜

3.5 Lit Water 清水

(B)
1-2 Sweet Corn 甜玉米
2 Tsp Mushroom Powder 香菇粉

1/2 Tbsp Salt 盐

Directions 步骤

Soak chickpeas overnight. Drain.
鹰嘴豆泡沉隔夜。洗净沥干。

Peel carrot and cut into chunks. Set aside.

红萝卜去皮后切块。搁置待用。

Slit bitter gourd in half lengthwise. Use a spoon to scoop out and discard the seeds and white inner flesh to remove much of the bitterness from it. Cut into chunks.
把苦瓜从长端切一半，用勺子舀出来去除种子和内瓤，同时也可以减少苦味。切块后搁置。

Soak Chinese mushrooms for 1 hour the drain till tender. Remove stem and set aside.
香菇泡浸一小时至软后沥干水份，去掉角的部份。搁置待用。

Wash and remove the outer skin of the ginger with a metal spoon. Slice the ginger and set aside.
用勺子把姜批刮净，洗净后切片。搁置。

Wash and drain dried honey dates. Set aside. 

将蜜枣干洗净后沥干搁置待用。

Thoroughly wash and squeeze out excess oil from the vegetarian mock meat before using.
把素牛膀素肉丸洗净， 尽量洗去素肉内的油脂才采用。

Transfer all of the above stated ingredients into the high pressure cooker fill with 3.5 liters of water and boil under medium heat for 40 mins until tender. Allow the cooker to sit for 30 mins to release the trapped steam before opening the lid.

然后把以上沥干的材料包括花生及鹰嘴豆一起放入高压力锅，再加入2.5至3升的清水以中火煲40分钟至鹰嘴豆熟透软化即可。之后让锅里的困住的蒸汽慢慢散发，千万不要把锅盖打开。一直等到30分钟后才可把锅盖打开。

Transfer the soup and ingredients into a deep pot.
再把汤及料转入另个汤锅。

Wash sweet corn and cut into 1/3 length. Add sweet corn into pot together with the soup.
甜玉米洗净切成3段后混入汤内。

Cook under medium low heat for 1 hour or more.

继续以中小火煲煮1小时或以上都可。

Season with mushroom powder and salt. Serve.
熄火前加入香菇粉和盐巴调味。

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

香炒蘑菇马鈴薯丁 Stir Fry Potatoes with Mushrooms (Vegan)

As a vegetarian, I stopped using garlic or onions in the preparation of my portion of vegan food. As a person who used to love garlic in my food， I had to learn from my dharma sisters how to create tasty meals and the available vegan substitutes. Through the dharma centre in Taiping, my dharma sisters demonstrated numerous ways to cook vegan dishes which are so sumptuous that even the non vegetarian eaters were impressed.  
至从我开始吃素后便停止採用葱蒜准备给自己的食物。就连煮给家属的食物也减少用葱蒜在内。以前我非常爱吃蒜炒的菜肴，一旦没用葱蒜就没眉头绪要怎么把菜煮得香厚。幸好我得从师姐师妹哪儿学到许多美味的素菜煮法。太平的师姐们煮出来的素菜肴非常美味，就连许多非素食者吃了都赞好。

To give the stir fry good that good ole fragrance similar to garlic, simply replace the garlic with the same portion of chopped ginger. For people aren't into the taste of ginger, reduce the dosage / usage by half and finely chopped. Just use a little of the ginger to bring out the fragrance of the stir fry food, while not overwhelming noticeable.
以让取代葱蒜的菜肴还保有那炒菜前的油香味，就以相等的姜蓉或姜碎来取代即可。若不爱吃姜可将分量减半以用来制造油香味即可。

Many of my blog followers asked me why don't I share cooking recipes instead of only baked food or steam desserts. My answer being ....it is easier to record, shoot, monitor and blog the recipe of baked desserts than that of our daily cooking. Unlike baking, the entire process of stir frying a dish is too swift to allow time to pause to shoot and record every single detail without risking the dish overdone within that mere period. Hence, I would normally cook and serve asap rather than taking my sweet time to picture and record the entire process.
许多的博客友问我为什么只注重于烘焙而少放入烹饪有关的食谱。原因就是通常烹饪的过程比制作蛋糕点心来得迅速，要在哪段数的时间内拍摄，记录，煮而同时不让食物过熟或焦对我而言有点吃力。尤其是自己在煮炒时很随性喜欢乱混乱加，没耐性去特别记录。

Here is one relatively easy dish which my family enjoy a lot. Enjoy!
今次就乖乖地记录下这一道全家人都喜爱吃的香炒蘑菇马鈴薯丁跟您分享！

香炒蘑菇马鈴薯丁   

Stir Fry Button Mushrooms with Potatoes 

Ingredients 材料

400g Potatoes 马鈴薯(cubed切丁)

80g Frozen Green Peas 速冻青豆

200g Any Button Mushrooms 任何磨菇 (sliced 切片)

15g Ginger 姜, finely chopped 切碎

1 Tbsp Sesame Oil 麻油

1 Tbsp Cooking Oil 食油

Seasoning 调味料

1 Tbsp Vegetarian Mushroom Oyster Sauce 素鲜菇蠔油

1 Tbsp Dark Soy Sauce 黑酱油

1 Tsp Mushroom Powder 香菇粉

1 Tsp Molasses Sugar 糖蜜 

1/2 to 1 Cup Water 清水

Salt 盐 
Pepper 胡椒粉  

Thickening 调稠料

1 Tsp Cornflour 玉米粉

2 Tsp Water 清水

Decoration 装饰

Broccoli 西兰花

Directions 做法

Boil potatoes  in a saucepan filled with sufficient water for 10 mins until softened. Set aside.
把马铃薯放入锅煮10分钟至软熟。搁置备用。

Scald broccoli in hot boiling water for a minute until the broccoli turn bright green while still remaining its crispy texture. Arrange and decorate around a deep serving plate. Set aside.
西兰花用滚水烫一烫一分钟至稍微熟但而保持清脆。摆设在盘上搁置备用。

In a small bowl, prepare the gravy thickener by mixing the corn flour with water until combined. Set aside.

把玉米粉和水加入一个小碗混匀，搁置备用。

Heat sesame and cooking oil in a deep skillet or wok over medium heat. 
在炒锅里以中火加热麻油和食油。

Saute chopped ginger until fragrant. Add in the button mushrooms (or any mushrooms of your preference) and continue stir frying for a minute before adding in mushroom sauce and followed by green peas. Continue to stir fry for another minute, add in cooked potatoes and mushroom powder. Give it a few toss until combined. 
爆香碎姜后加入蘑菇片继续翻炒一分钟，放入素蚝（香菇）油及青豆再翻炒一两分钟。倒入马铃薯丁和香菇粉继续翻炒一会儿至混合。

Stir in 1/2 Cup water, dark soy sauce and allow to saute for 2-3 minutes under medium low heat. Add more water if the gravy dries up too soon.
拌入半杯清水，黑酱油用中小火继续煮2-3分钟，若水份过少可以在加半碗水。

Add sugar and thickener and give it a few final stirs. Add salt and pepper to taste.

熄火前加入糖与调稠料炒一炒。加入盐，胡椒粉调味即可。