My goreng (and tofu puffs)
Another step in my quest to make up for the Wairarapa’s failure to provide Malaysian food. This is my attempt to create mee goreng, and particularly, the mee goreng made by KK Malaysian in Wellington.
This is a work in progress. It’s tasty but still isn’t as good as I want it to be so I’ll continue to experiment and will edit as required (recently remembered to add tomato segments!).
Bonus ingredient: how to make your own tofu puffs!
Mee goreng in progress. Ingredients (3 servings)
2 tbps canola oil 2 tbps cornflour (cornstarch) 300g block of firm tofu (no need to press it) Mee Goreng
4.5 tbsp canola oil 3 tsp crushed garlic 500g fresh noodles 3 tsp sambal extra pedas (aka hot chilli sauce) 3 tsp kecap manis (sweet soy sauce) 3 tsp vegetarian oyster/fish sauce 3 tsp light soy sauce 3 tbsp tomato paste 1 cup vegetable stock 3 handfuls of vegetables, chopped small to cook quickly (mushrooms, asparagus, cauliflower, corn, cabbage, whatever) 1.5 small tomatoes chopped into segments tofu puffs chopped into halves or quarters 1 packet mung bean sprouts sesame oil lime juice chopped spring onions (garnish) dried fried shallots (garnish) Instructions
Pre-heat oven to 180c Chop the tofu into puff size chunks Mix the canola oil and conflour into a slurry Toss the tofu lumps in the slurry to coat them Arrange on a tray and bake for 20 minutes, turning once Turn out onto paper towels to absorb extra oil Mee Goreng (cook in 3 batches)
Please assume that you’re using a third of the ingredients for each batch
Prepare/chop all ingredients ready to cook Mix up portion of the chilli, kecap manis, oyster sauce, soy sauce and tomato paste Heat up the wok Add canola oil Add noodles and stir fry briefly (add a tablespoon or so of stock any time it starts to look a bit dry) Add garlic Add sauce mixture Add any vegetables that will take a while to cook (e.g. asparagus, mushroom, cauliflower) Stir-fry for a bit (add a tablespoon or so of stock any time it starts to look a bit dry) Add tomato segments Add remaining vegetables (e.g. cabbage, corn kernels) Stir fry until nearly done and then quickly Add good handful of bean sprouts Add dash of sesame oil (less than quarter of a teaspoon) Add splash of lime juice Toss a couple of times to mix, then serve onto plate Top with chopped spring onions and dried fried shallots
Fried rice with veges and tofu
This is a tasty fried rice recipe that makes a good base to experiment from. You can use whatever veges and so on you have lying around.
As a bonus, the tofu part is a good basic tofu scramble.
Ingredients (3 servings)
One 300g block of firm tofu (pressed) 1 tbsp nutritional yeast 0.5 tsp black salt 1 tsp onion powder 1 tsp turmeric Some ground pepper Fried rice
4.5 tsp canola oil 3 cups cooked basmati brown rice (ideally leftovers) 1.5 tsp crushed garlic 1.5 tsp red curry paste 3 large white mushrooms chopped 1.5 cups chuckwagon corn (frozen corn/onion/capsicum mix) Three splashes soy sauce (low sodium) Spring onions finely chopped for garnish Instructions
Press the tofu to reduce the moisture content Crumble tofu into a bowl Add the other ingredients and mix Set aside (if you’re making tofu scramble on its own, just fry it and serve) Fried rice (cook in 3 batches)
Heat wok to medium Add 1.5 tsp oil Add 0.5 tsp crushed garlic Add 0.5 tsp red curry paste Stir briefly Add 1 cup rice Add a third of the mushrooms Stir for a minute or two Add a third of the tofu scramble mix Add 0.5 cups chuckwagon corn Add a splash of soy sauce Stir until it all looks cooked Serve and top with chopped spring onion
As Wairarapa continues to fail me in the provision of Malaysian food, I decided it was time to learn how to cook laksa.
The first experiment went well and the second was good enough that I thought I’d record it to help me iterate from there. I’ll be updating it as I get better at it, and I’m open to suggestions.
It’s not “authentic” but it was delicious.
Laksa in the wok
Ingredients (serves 4)
3 tbsp cooking oil (canola) 4 seriously heaped tsp Exotic Foods Thai green curry paste 2 tbsp crushed garlic 1 cup cauliflower cut into small pieces 1 cup broccoli cut into small pieces 1 cup capsicum cut into small pieces 1 cup button mushrooms cut into quarters 2 tsp Sambal Extra Pedas chili sauce 1.75 litre vegetable stock 4 tsp crushed ginger 400ml coconut milk (200ml to reduce the coconutty) 500gm packet fresh noodles 250gm fried tofu puffs cut into quarters 2 tbsp lime juice 200gm mung bean sprouts 4 spring onions finely sliced (as garnish) 4 tbsp dried fried shallots (as garnish)
Heat up the wok to medium and add the oil. Add the red curry paste and garlic, and simmer it for a minute or two. Add the cauliflower, broccoli and capsicum and cook for couple of minutes. Add the mushrooms and chili sauce and cooking for another minute or two. Add vegetable stock, bring to simmer and cook for another couple of minutes until vegetables are nearly done. Add ginger, coconut milk and noodles and return to simmer. Finish off by adding lime juice, stir and take off the heat. Serve into bowls (easiest to serve noodles first with tongs/fork, then the veges/soup with a ladle). Divide the bean sprouts, spring onions, and tofu puffs between the bowls, making sure the tofu puffs are both scrupulously fairly divided and properly submerged. Top with dried fried shallots.
Ginger Kiss Trifle
Last year’s Christmas trifle was a bit disappointing. The sponge wasn’t quite right, it wasn’t moist enough, and no one really liked it that much. I decided that I wasn’t going to bother again.
But then I had an idea – Ginger Kiss Trifle! I’d already made ginger kisses once and liked them, and I thought they’d make a deliciously flavoursome base for the trifle.
This is less of a recipe and more a set of instructions that relies on other recipes. Therefore you won’t find a complete list of ingredients at the start, and it’s all a bit approximate. Oh, and it’s all vegan of course.
It’s hard to take a good picture of trifle and this doesn’t even come close! The Day Before
Step 1 – Make a double batch of these
ginger kiss biscuits from The Vegan Apprentice. (You’ll make the icing the next day.)
Step 2 – Stew a couple of cups of fruit (rhubarb and apple was nice, but next time I’m going to try pear).
Step 3 – Make sure you have a can of coconut cream cooling in the fridge.
Step 4 – Make this
caramel sauce from Jessica in the Kitchen and put it in the fridge to thicken. On the day
Step 1 – Make the icing from the
ginger kiss recipe – make sure it’s not too thick.
Step 2 – Put the first third of the ginger kiss biscuits down. Sprinkle with two tablespoons of brandy.
Step 3 – Spread the first half of the stewed fruit.
Step 4 – Pour/spoon on half of the caramel sauce.
Step 5 – Another layer of ginger biscuits with two more tablespoons of brandy.
Step 6 – Spread/spoon over the icing.
Step 7 – Another layer of stewed fruit.
Step 8 – The second half of the caramel sauce.
Step 9 – Last layer of biscuits.
Step 10 – Top with the whipped coconut cream (add a couple of tablespoons of icing sugar, a teaspoon of vanilla essence, and one or two tablespoons of brandy).
Step 11 – Put in the fridge for a couple of hours.
Step 12 – Just before serving, garnish with chopped crystallised ginger, or chocolate flakes, cherries, or whatever you fancy.
Skillet pizza – potato and leek
My latest challenge has to been to develop a good vegan pizza – without the use of vegan cheese. Obviously it wasn’t going to be cheesy but I wanted it to have a combination of flavours and textures that satisfied my pizza appetite.
At the same time, I also want to document the cast-iron skillet + grill (US: broiler) technique I use to cook pizza these days.
Makes 3 medium pizzas, serves 3-4.
You will need a
cast-iron skillet and a grill (US: broiler). Cashew sauce
0.5 cup raw cashews
0.25 cup water (approx)
1 tbsp olive oil (approx)
1 tsp nutritional yeast (optional)
0.5 tsp salt
0.5 tsp garlic powder (optional)
2 teaspoons dried yeast
180ml warm water
315g strong flour
1 teaspoon salt
1.5 tbsp olive oil
3-6 tbsp tomato paste
3 tbsp extra light olive oil
3 tbsp extra virgin olive oil
fresh (or dried) rosemary
2 cups diced roasted potatoes (about 3 good sized potatoes)
1 leek – sliced
The general order of things is:
Much earlier – make pizza dough and leave to rise
Earlier – roast potatoes
Make cashew sauce
Prep other ingredients
Combine ingredients and blend.
The texture should be spreadable, add more extra virgin olive oil if required.
Mix yeast into warm water and leave 10 minutes to develop. It should froth up a bit. If it doesnt, either the water is too hot or the yeast is dead, try again.
Sift flour and salt into a large bowl.
Make a well, pour in yeast mixture and olive oil.
Mix to combine.
Turn out onto a floured surface and knead until it’s all the same consistency and springs back when pressed.
Apply a fine coat of olive oil, put back in the bowl and cover. Leave in a warm place until it has risen to at least twice the original size.
Get everything ready first.
Take a third of the dough and roll out to the size of your skillet.
Heat the skillet to medium-hot and the grill to medium.
Put 1 tbsp of extra-light olive oil into the skillet.
Put the rolled out dough into the skillet.
Coat with about 2 tablespoons of the cashew cream and 1-2 tablespoons tomato paste (to taste).
Sprinkle leeks, roast potatoes, rosemary and salt.
Drizzle extra virgin olive oil over the top.
Put the skillet under the grill.
Leave under the grill until it looks cooked (some slight blackening is expected).
Return the skillet to the burner and cook until the base is done (it should be nicely browned).
Remove, slice and serve.
Orange chocolate chip muffins
This recipe is a minor variation on
It is surprisingly delicious.
Ingredients (makes 10-12 large muffins)
2 cups of all purpose flour
⅔ cup of brown sugar
a pinch of baking soda
2 tsp of baking powder
1 pinch of salt
½ cup of olive oil
1 cup of orange juice
2 Tbsp of orange zest
1 cup of dark chocolate chips (compound works fine)
Muffin tin and, ideally, paper muffin cases.
Preheat the oven to 180°C/350°F.
In a bowl put the flour, sugar, baking powder, baking soda, salt, orange zest and chocolate chips. Mix it all until well combined.
In another recipient put the orange juice together with the olive oil.
Prepare the muffin tins/cases.
Mix the oil and juice with the dry ingredients only as much as necessary to mix and pour/spoon into the cases.
Bake for about 20 minutes or until colored.
Cabbage hash for burgers
Inspired by this recipe for
Vegetables Manchurian, I made a type of cabbage hash that worked very well in a burger. Ingredients (makes 4 burgers)
1 cup cabbage, finely chopped
1/2 cup grated carrot
1/4 cup green beans, finely chopped
1 red onion, finely chopped
2-3 tablespoons all-purpose flour
2 tablespoons corn starch
Salt and pepper, to taste
1 teaspoon crushed garlic
1/2 teaspoon crushed ginger
1 teaspoon finely chopped lemongrass
2 tablespoons soy milk
Mix all ingredients (except for oil) in a bowl.
Heat oil in pan
Add mixture to pan and press out for even coverage
Cook for a while
Section into quarters and flip
Serve straight into burger buns with the usual accoutrements
The Really Simple Vege Chilli
This is a really simple vegetarian chilli that we make quite a bit. It is tasty with nachos, on rice, with baked potatoes, etc, etc.
It also freezes really well so we always have a few bags in the freezer ready for “Oh dear, what shall I cook?” dinners.
Think of this as a base and, if you follow these rough proportions, you can make all sorts of changes. Switch out one or more cans of kidney beans for black beans, add mushrooms or capsicum alongside the onions, do your own spicing, etc, etc.
Tablespoon of frying oil (canola, light olive oil, etc)
2 onions (roughly chopped)
2 cans kidney beans in brine (drained)
2 cans chopped tomatoes in juice
el paso chilli spice mix 250gm frozen chuckwagon corn (mix of corn, peas, capsicum, etc)
I often double or triple this in a large stockpot.
Chop the onions and fry at medium heat until somewhat cooked/translucent.
Drain the kidney beans and add.
Add the tomatoes (don’t drain them).
Add the spice mix.
Bring to a simmer and keep it that way for 30 minutes.
Add the frozen veges and simmer for another 5-10 minutes.
Baked Eggplant Layer
From Healthy Food Guide March 2013.
1-2 eggplants sliced
1 red onion, finely sliced
2 cloves garlic, finely chopped
400g can chopped tomatoes
2 tablespoons sun-dried tomato pesto
1 teaspoon sugar
1 red chilli, finely chopped
3 tablespoons fresh basil
Preheat oven to 190c. Arrange eggplant slices on a baking tray lined with baking paper. Spray/paint with olive oil. Bake for 10 minutes.
Meanwhile, heat 1 tbsp olive oil in a large non-stick pan and cook onion and garlic until softened.
Add tomatoes, pesto, sugar and chilli. Simmer for about 4 minutes until sauce has reduced. Add most of the basil. Season to taste.
Place half of eggplant slices in lightly greased baking dish. Spoon over half of the sauce. Repeat layers.
Bake for 15 minutes and serve garnished with remainder of the fresh basil.
Kim Edit: I quite like adding roasted asparagus, roasted mushroom, 2 tablespoons of cut up sundried tomato and 2 tablespoons of marinated artichoke. Yum.