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 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.

马来西亚道地素食风味（小食）