Showing Tag: "vegetarian option" (Show all posts)

Tofu in Oyster Sauce 蠔油豆腐

Posted by Kroocrew on Sunday, February 20, 2011, In : China 

  • 450g (1lb) firm bean curd (tofu)
  • 6-8 dried shiitake mushrooms
  • oil for deep-frying
  • 1 clove garlic, finely chopped
  • 1 Tbsp sesame oil
  • 1 tsp corn flour
  • 120ml (½ cup) vegetable stock, plus 1 Tbsp
  • 1 tsp Chinese light soy sauce
  • 2 tsp Chinese dark soy sauce
  • 2 tsp sugar
  • 3 Tbsp vegetarian  oyster sauce or vegetarian mushroom condiment.
  1. Rehydrate the dried mushrooms with warm water for 10 minutes or more.
  2. Cut the tofu into slices  0.5 cm x 4 cm x 5 cm (½ in x 1½ in x 2 in).
  3. Cover the...

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Ponzu Sauce

Posted by Kroocrew on Wednesday, November 17, 2010, In : Japan 

Ponzu sauce is citrus and soy based and can be used for dipping shabu shabu, mizutaki, and other Japanese dishes. It is widely available as a commercial product but easily made for those who wish or who don't have easy access to Japanese food suppliers.

  • 1/3 cup soy sauce
  • 1/4 cup lemon juice
  • 1 Tbsp rice vinegar
  • 1/3 cup dashi

  1. Prepare dashi stock.
  2. Mix soy sauce, lemon juice, vinegar, and dashi in a bowl.
This sauce can be prepared as a vegetarian food by the selection of a vegetar...
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Nasi Goreng Croquettes

Posted by Kroocrew on Monday, November 15, 2010, In : Indonesia 

  • 600 gm (24 oz) Nasi Goreng (previously prepared)
  • 40 gm (1 1/3oz) Butter, Ghee or Margarine.
  • 50 gm (1 2/3 oz) Flour
  • 300 ml Stock (any convenient or preferred stock)
  • Pepper & Salt
  • 1 teaspoon Sambal Oelek
  • 2 tablespoons Kecap Manis(Commercially available thick sweetened soy sauce)
  • 2 Eggs (Beaten)
  • 50 gm (1 2/3 oz) Flour
  • 100 gm (3 1/3 oz) Breadcrumbs

  1. Place rice in a bowl. Melt butter in a saucepan and add the sieved flour. Keep stirring until it mixes into a consistent dry texture ...

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Korean Eggplant Salad

Posted by Kroocrew on Thursday, June 17, 2010, In : Korea 

  • 1 large or 2 small eggplants
  • Boiling water
  • 2 Tbsp Corn oil
  • 1 1/2 Tbsp Vinegar
  • 1 pn Sugar
  • 1/2 Garlic clove, crushed
  • 1 tsp Sesame oil
  • Few dashes Tabasco/cayenne (to taste)
  • 1 Tbsp Toasted sesame seeds*
  • 1 tsp Soy or oyster sauce

*Sesame seeds can be toasted by frying in a few drops of vegetable oil on top of the stove (or baked slowly in 95oC (200oF) oven until brown).
  1. Cover eggplant with boiling water; cook until barely tender.
  2. Drain, cool and peel; cut into julienne strips 1 cm (1/2″)...

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Zhīma miàn lěng (Szechuan Cold Sesame Noodles) 芝麻面冷

Posted by Kroocrew on Sunday, April 25, 2010, In : China 

CC license

  • 500 gm (~1 lb) Chinese egg noodles
  • 1/4 cup  Zhimajiang (芝麻醤) (Zhimajiang is similar to Tahini except that the seeds haven't been hulled) Tahini has been used successfully in this recipe
  • 1/4 cup  Chicken stock or water
  • 1/4 cup Light soy sauce
  • 3 Tbsp Rice wine vinegar
  • 2 Tbsp Sesame oil
  • 1 Tbsp Sugar
  • 3 Green onions, thinly sliced
  • White pepper
  1. Cook the egg noodles according to package instructions. Drain, rinse with cool water and drain again. Set aside.
  2. In a large bowl, whisk ...

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Khao Tom (Thai Rice Soup)

Posted by Kroocrew on Sunday, February 21, 2010, In : Thailand 

CC license

Kao Piak is the Lao name for this dish. There is virtually no difference between the two. Having said that the Lao version seems to have a little more fat or oil apparent.

Servings: 4 Servings


•    1440 ml (6 cups)  Pork, chicken, mushroom or vegetable stock
•    250 gm (~1/2 lb) Minced ground pork, chicken, prawn, fish, tofu or vegetable
•    Sliced scallion, for garnish
•    180 ml (3/4 cup)  Rice
•    1 Stalk lemon grass bruised and cut into 10 cm (4 in) lengths.
•    2...
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Mughlai Paratha

Posted by Kroocrew on Tuesday, February 9, 2010, In : Bangladesh 

© Manzoorul Hassan
used with kind permission

Similar to Murtabak and a popular breakfast dish. The filling can be vegetarian (traditional) or a meat curry

  • Refined flour (Maida): 1 cup
  • Eggs (Dim): 2
  • Ghee for frying
  • Salt

Method: ( the crepe)

  1. Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough. The correct consistency tends to have a sheen on the surface of the dough and feels very plastic and consistent. Corrections can be made with addition...

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Nhem Khao (Lao Crispy Rice Salad)

Posted by Kroocrew on Tuesday, December 15, 2009, In : Laos 


  • 250ml (8 1/2 fl oz) Coconut Cream*
  • 60g ( 2 oz) Red Curry Paste (Optional)
  • 1 kg ( ~2 1/4 lb) Cooked White Rice
  • 80g ( ~3 oz)Grated Coconut
  • 15g (1/2 oz) Sugar
  • Pinch of Salt
  • Corn Starch for dusting
  • 3 Eggs, beaten
  • Oil for Deep Frying
  • 400g (14 oz)Chopped Som Moo (Fermented Pork)
  • 100g (3 1/2 oz) Sliced Shallots
  • Approx 45ml (3 Tbsp) freshly squeezed Lime Juice
  • Approx 45ml (3 Tbsp) Fish Sauce
  • Chopped Coriander (Cilantro)
  • Chopped Mint
  • Dried Chillies
  • Crushed Peanuts
*Coconut Cream is available in 250 ml m...

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