Tempura(Vegetarian) 天妇罗(素食)

http://y3kcookbooks.blogspot.com/

Ingredients:
1 packet enoki mushrooms (trim off root ends)
1 carrot (peeled, cut into slices)
1 brinjal
5-6 oyster mushrooms
1 green capsicum (cut into pieces)

For coating:
Some tapioca flour

For crisp batter:
100g ready tempura flour
Some water

For sauce:
1 rice bowl of tempura sauce (see below)

Method:
1. Brinjal cut into halves then into 3” length pieces and cut into fan-shape.
2. Combine ingredients for batter. Dip no.(1), enoki mushrooms, carrot, oyster mushrooms and green capsicums separately over coating. Next over into batter. Deep-fry in hot oil, turn the food over after a few seconds off cooking. Deep-fry till golden, remove and drain well.
3. Serve with tempura sauce.

Note: Some people like a small plate of grated radish to mix, optional.




Tempura Sauce
Ingredients:
6 dried mushrooms (soaked)
1 carrot (cut into pieces)
1 portion Chinese coriander root
200ml Japanese soy sauce
150ml mirin (Japanese sweet rice wine)
250ml water
1 tsp mushroom seasoning

Method:
1. Combine above ingredients together in a pot. Cook over high heat till it boils. Turn to low heat, simmer for 15 minutes.
2. Cool solution, strain before usage.

Note: Carrot and Chinese coriander are the vegetarian replacement ingredients for bonito flakes, in the making of tempura sauce.

天妇罗(素食)

材料：
金针菇1包（切根部）
红萝卜1条（削皮，切片）
茄子1条
蚝菇5-6朵
青色灯笼椒1粒（切块）

沾料：
薯粉适量

粉浆料：
天妇罗粉100克
清水适量

酱汁：
天妇罗酱汁1碗（参阅以下）
做法：
1. 茄子切半再切3寸长，然后切花如扇子形。
2. 粉浆混合搅拌成浓糊状，将（1）、金针菇、红萝卜、蚝菇及青色灯笼椒各别沾薯粉再沾上糊浆，下油镬炸时压在镬边使糊浆脱落，再迅速沾回使之粘着才让其炸至金黄，捞起吸干油排盘。
3. 吃时配酱汁。

注：可以随意将白萝卜磨成泥当沾酱。

天妇罗酱汁
材料：
香菇6朵（浸泡）
红萝卜1条（切块）
芫荽头1支
日本生抽200毫升
米霖150毫升（日本甜酒）
清水250毫升
菠萝菇精1茶匙

做法：
1. 所有材料放入锅内，以大火煮开后转小火煮15分钟。
2. 冷却后过滤即可。
说明：用红萝卜和芫荽取代紫鱼削的天妇罗酱汁，让素食者有多一种选择。

【素食特別企劃】阿基師「秋荷全開水殿香」

食材：

吉康菜(土耳其小白菜)300g、石蓮花12片、罐頭玉米粒100g、荸薺70g、甜豆仁50g、薑末1大匙、花生粉2大匙、素高湯1碗、杏鮑菇1小朵

調味料：
米漿芡1大匙(1白飯：1.5水，用調理機打成漿)、鹽1匙、香油1大匙、綿糖粉3大匙

做法：
1.將洗淨的石蓮花用紙巾吸乾水分，和吉康菜交疊擺飾成一朵花狀在成品盤中，備用。
2.取一水晶碗，將花生粉拌入細綿糖(花生粉3：糖1)，放入擺盤好的交疊石蓮花上備用。
3.起鍋熱1匙油，爆香薑末，再放入玉米粒、荸薺末、甜豆仁、杏鮑菇丁及少量水、少量素高湯、少許鹽調味拌炒。
4.同上鍋，收乾湯汁後，加入少許香油調味後，再加入米漿芡1大匙勾芡翻炒均勻，盛入成品盤正中間即可完成。

幸福滿杯

一.   菜式名稱: 幸福滿杯

二. 材料:

1. 蘆筍 6支

2. 青椒 1個

3. 黃椒 1個

4. 綠椒 1個

5. 菇類（見圖） 1盒

6. 素火腿 3厚片

三. 汁料:

1. 鹽 1/2小匙

2. 油 2大匙

3. 糖 1小匙

4. 醬油 2小匙

5. 麻油 1小匙

6. 黑胡椒 1/2小匙

7. 水 半杯水

四. 做法:

1. 將紅椒、黃椒、青椒頂部切開，並去除內部，用冷開水洗淨。

2. 蘆筍去老皮切為二段，用清水燙熟。

3. 菇類去根部後洗淨。

4. 素火腿切粗條。

5. 將菇類、素火腿炒熟，放入紅椒、黃椒、青椒內，再將蘆筍插入。

6. 將醬汁煮好、淋入。

素肉炒時蔬

一.      菜式名稱: 素肉炒時蔬

二. 材料:

1. 黑木耳 五片 浸水洗淨爆香

2. 白花菜 一棵 去外皮，切成一朵朵

3. 絲瓜 一條 去外皮，切成滾刀塊狀

4. 西洋芹 兩片 切段

6. 素火腿 數片 切小塊

7. 薑 兩小片

三. 調味料:

1. 鹽一茶匙、

2. 開水三茶匙、

3. 麻油少許

4. 水果味素半茶匙（酌量）

四. 做法:

1. 上述材料先準備好待用。

2. 調味料混和好。

3. 然後用薑及蔬菜油爆香，放入材料炒，下調味料炒勻，最後起鍋即可。

素泰式炒飯

材料
* 4碗飯
* 半個鳳梨
* 半把青蔥
* 100克素蝦

調味料
* 1大匙東陽醬
* 1小匙鹽
* 1小匙天然味素
* 2大匙醬油
* 30 ~ 50克植物油

作法
1.鳳梨切丁，青蔥切碎。
2.熱油煎素蝦至金黃色，約煎1分鐘
3.加入飯約炒5分鐘。
4.加入鳳梨丁和青蔥。
5.放入所有調味料，再炒3 ~ 5分鐘。
6.趁熱享用

上海素餛飩

材料:

1. 餛飩皮半斤
2. 白菜1斤
3. 素雞肉（或素火腿）數片
4. 冬菇10隻
5. 紅蘿蔔少量 (隨意)

調味料:

1. 鹽1茶匙
2. 糖1湯匙
3. 天然味素3茶匙
4. 麻油少許

湯頭:

1. 鹽1茶匙
2. 天然味素2茶匙
3. 麻油少許

做法:

1. 白菜洗淨，放入滾水煮軟後盛起過冷水，擠乾水份後把白菜切幼細，再擠乾水份備用。
2. 素肉切細粒備用。
3. 冬菇浸透後切粒。
4. 紅蘿蔔切細粒。
5. 把各材料加入調味料拌勻備用。

6. 把拌勻的材料放入餛飩皮內包起。

7. 水滾後下1茶匙油，把包好的餛飩放入砂鍋內 (不要蓋上砂鍋蓋，餛飩才不會爛) 待餛飩在砂鍋內翻滾，便熟透，可盛起碗內，加入上湯及麻油即成。

菜式提供: 李秀霞 (攝) 潘潤

素鰻魚

材料

800克削好皮馬鈴薯
3 ~ 4 張海苔
2小匙鹽
1又1/2小匙太白粉
1大匙白芝麻

作法

1.在磨成泥的馬鈴薯上撒鹽後，將自然出來的汁液用濾網
濾掉
2.將每張海苔對半剪成2份
3.將瀝乾汁液的馬鈴薯泥，用湯匙平鋪在每張海苔上
4.熱油炸海苔馬鈴薯泥至金黃色
5.切成8等份，撒上白芝麻
6.混勻素蠔油和太白粉，加熱至濃稠，淋在炸好的海苔馬
鈴薯泥

【素食特別企劃】 詹姆士「千層茄塔」

食材：
茄子2根、蛋豆腐1盒、千層麵3片、莫札瑞拉起司1包、菠菜1把
不辣豆辦醬1/2碗、甜麵醬1小碗、糖、醬油1小碗、鮮奶油1碗
帕馬森起司1塊、太白粉水1小碗

做法：
1.將茄子切絲後下鍋油炸撈起備用。
2.起鍋，下不辣豆辦醬、甜麵醬炒香後，放入炸過的茄子，再倒入醬油、糖、少許水煨煮入味。
3.起水鍋，放入千層麵煮熟撈起，再放入菠菜燙熟後切末。
4.取噴槍噴烤表層後，再鋪上千層麵、茄子、豆腐、莫札瑞拉起司，再用噴槍噴烤表層備用。
5.將茄子醬加鮮奶油拌勻後，淋在千層茄塔表層，送入烤箱以250度烤10分鐘。
6.將烤好的千層茄塔取出切塊，盛入盤中，最後灑上帕馬森起司即完成。

炸素春捲

餡料
* 1/3個包心菜剁碎
* 2個胡蘿蔔切絲
* 10~12香菇切絲
* 150~170克素火腿絲
* 200克豆芽菜
* 30張小春捲皮
調味料
* 3-4小匙鹽
* 4-6小匙芝麻油
* 1小匙天然味素
* 少許黑胡椒
* 少許白胡椒
作法
1. 將1小匙鹽加入包心菜，靜置5分鐘後，瀝乾水
分。
2. 將調味料加入包心菜、胡蘿蔔絲、香菇絲、豆芽
菜、素火腿絲攪拌均勻，餡料
3. 先將春捲皮一張張分開。並用1小匙麵粉混合些
許水攪拌均勻成麵糊，可用來封牢春捲。
4. 將餡料放在春捲皮一端的中間部分，儘量捲緊，
可免油炸時吸入太多油，並用麵糊封牢春捲。
5. 油炸春捲至呈金黃色。
6.炸春捲可和萵苣葉一起食用，或可沾泰式辣椒醬

马来西亚美食 Tempura(Vegetarian) 天妇罗(素食)

http://y3kcookbooks.blogspot.com/

Ingredients:
1 packet enoki mushrooms (trim off root ends)
1 carrot (peeled, cut into slices)
1 brinjal
5-6 oyster mushrooms
1 green capsicum (cut into pieces)

For coating:
Some tapioca flour

For crisp batter:
100g ready tempura flour
Some water

For sauce:
1 rice bowl of tempura sauce (see below)

Method:
1. Brinjal cut into halves then into 3” length pieces and cut into fan-shape.
2. Combine ingredients for batter. Dip no.(1), enoki mushrooms, carrot, oyster mushrooms and green capsicums separately over coating. Next over into batter. Deep-fry in hot oil, turn the food over after a few seconds off cooking. Deep-fry till golden, remove and drain well.
3. Serve with tempura sauce.

Note: Some people like a small plate of grated radish to mix, optional.




Tempura Sauce
Ingredients:
6 dried mushrooms (soaked)
1 carrot (cut into pieces)
1 portion Chinese coriander root
200ml Japanese soy sauce
150ml mirin (Japanese sweet rice wine)
250ml water
1 tsp mushroom seasoning

Method:
1. Combine above ingredients together in a pot. Cook over high heat till it boils. Turn to low heat, simmer for 15 minutes.
2. Cool solution, strain before usage.

Note: Carrot and Chinese coriander are the vegetarian replacement ingredients for bonito flakes, in the making of tempura sauce.

天妇罗(素食)

材料：
金针菇1包（切根部）
红萝卜1条（削皮，切片）
茄子1条
蚝菇5-6朵
青色灯笼椒1粒（切块）

沾料：
薯粉适量

粉浆料：
天妇罗粉100克
清水适量

酱汁：
天妇罗酱汁1碗（参阅以下）
做法：
1. 茄子切半再切3寸长，然后切花如扇子形。
2. 粉浆混合搅拌成浓糊状，将（1）、金针菇、红萝卜、蚝菇及青色灯笼椒各别沾薯粉再沾上糊浆，下油镬炸时压在镬边使糊浆脱落，再迅速沾回使之粘着才让其炸至金黄，捞起吸干油排盘。
3. 吃时配酱汁。

注：可以随意将白萝卜磨成泥当沾酱。

天妇罗酱汁
材料：
香菇6朵（浸泡）
红萝卜1条（切块）
芫荽头1支
日本生抽200毫升
米霖150毫升（日本甜酒）
清水250毫升
菠萝菇精1茶匙

做法：
1. 所有材料放入锅内，以大火煮开后转小火煮15分钟。
2. 冷却后过滤即可。
说明：用红萝卜和芫荽取代紫鱼削的天妇罗酱汁，让素食者有多一种选择。

马来西亚美食 Vegetarian Lasagne 素食

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

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:
250g Lasagne sheets
2 aubergines/ egg plants/ brinjals
500g mushrooms (soaked, sliced)
100g fresh basil leaves
500g Chinese spinach/ Por Choy (chopped)

Marinara sauce (see sauce for vegetarian seafood marinara)
*Cheese sauce
300g grated mozarella cheese
Method:
1. Preheat the oven to moderate 180 degrees celsius. Brush a 14”X11” ovenproof baking dish with some olive oil.
2. Slice the brinjals into ½ inch rounds. Place in a large pan of boiling water. Cook for 1 minute or till tender. Drain and set aside. Blanch the spinach, drain and set aside.
3. Heat some olive oil and stir-fry the mushrooms till lightly brown. Add in basil leaves for a while. Dish up and set aside.
4. Cook the lasagne sheets in a large pan of rapidly boiling salted water till slighly soft.
5. Arrange 4 slices of lasagne sheets on the baking dish. Top with half of no.(2) and no.(3). Spread half of the marinara sauce on it. Top with another layer of lasagne sheet, press gently. Repeat the whole step again.
6. Top with cheese sauce and sprinkle with grated mozarella cheese. Bake for 45 minutes.


*Cheese sauce
Ingredients:
60g butter
3 tbsps flour
2 cups (500ml) milk
500ml cream cheese
Method:
Heat the butter in a pan over medium heat till it melts. Stir in flour for 1 minute. Remove from heat and gradually add in milk. Return to the heat and stir constantly till the sauce boils and begins to thicken. Add in cream cheese and stir till smooth.

马来西亚美食 Vegetarian Pasta with Pesto Sauce 素食

From Y3K Recipes Issue No.11– Mar/ Apr 2003)

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.

马来西亚美食Vegetarian Chicken and Mushroom Carbonara素食

(From Y3K Recipes Issue No.11– Mar/ Apr 2003)

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.

马来西亚美食 Vegetarian Lasagne 素食

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

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:
250g Lasagne sheets
2 aubergines/ egg plants/ brinjals
500g mushrooms (soaked, sliced)
100g fresh basil leaves
500g Chinese spinach/ Por Choy (chopped)

Marinara sauce (see sauce for vegetarian seafood marinara)
*Cheese sauce
300g grated mozarella cheese
Method:
1. Preheat the oven to moderate 180 degrees celsius. Brush a 14”X11” ovenproof baking dish with some olive oil.
2. Slice the brinjals into ½ inch rounds. Place in a large pan of boiling water. Cook for 1 minute or till tender. Drain and set aside. Blanch the spinach, drain and set aside.
3. Heat some olive oil and stir-fry the mushrooms till lightly brown. Add in basil leaves for a while. Dish up and set aside.
4. Cook the lasagne sheets in a large pan of rapidly boiling salted water till slighly soft.
5. Arrange 4 slices of lasagne sheets on the baking dish. Top with half of no.(2) and no.(3). Spread half of the marinara sauce on it. Top with another layer of lasagne sheet, press gently. Repeat the whole step again.
6. Top with cheese sauce and sprinkle with grated mozarella cheese. Bake for 45 minutes.


*Cheese sauce
Ingredients:
60g butter
3 tbsps flour
2 cups (500ml) milk
500ml cream cheese
Method:
Heat the butter in a pan over medium heat till it melts. Stir in flour for 1 minute. Remove from heat and gradually add in milk. Return to the heat and stir constantly till the sauce boils and begins to thicken. Add in cream cheese and stir till smooth.