Veggies bourguignon

Beef bourguignon is one of French traditional dishes. It needs time to marinate meat and slow cook. I could say it’s so delicious. By the way, Veggies bourguignon is quite delicious as well, I have to admit that. The ingredients are the same as beef bourguignon but you replace meat with veggies. In my recipes I used ancien vegetables… I actually made vegetable in the oven, I had so much left over so I turned it into viggies bourguignon. I just added some red wine and laurel, salt, sugar and black pepper then some cooking time.

Here we need

1 parsnip

2 carrots

3 potatoes

half of pumpkin

1 rutabaga

1 celery rave

garlic, shallots, olive oil

Bourgogne red wine

seasoning

2tbp of wheat flour

sugar ( I used it to adjust the taste of wine )

salt, black pepper

thyme , laurel, 2 cloves

How to make it

  1. Pre heat the oven to maxi for 15 mins
  2. I cut my veggies in pieces added salt, black pepper, olive oil, garlic, shallots, thyme, laurel all in one then seasoning as your taste and put in 30 minutes in the oven. ( you can enjoy your veggies like that and add some balsamique venegar or you can continue to the step 3 )

     

  3. Transfer the veggies in a hot pan, stir with some olive oil then add 1 or 2 tbp of wheat flour ( corn flour). Keep stirring to cook flour with veggies.
  4. then added red wine, keep stirring. You can add some veggie broth if you have or water. keep stirring about 5 mins then lower the heat to the lowest.
  5. now you can add some sugar , then cover the pan and let it cook for 20 mins. Ps- keep your eyes on it cuz it can burn so keep stirring from time to time. you can cook longer if you think it’s necessary.

Now here you have it mmmmm

veggie

Pumpkin pesto

Sometimes the ideas come from the fridge, so I gave a look then I found grilled asian pumpkin left, a bunch of basil and puff pastry which I bought the day before. Well, well,,, Maybe we should try something different 😉 . I want a tart of pumpkin, I also found some mushroom left. I think we have enough main ingredients for this delicious dish.

 

dsc_0337
LOL I made some mess on my plate, that prouves the cooking skill haha

For Pesto

a bunch of basil

100 g of cashew nut

lime juice

about 70 cl ( more or less up to your taste )

4 cloves garlics, peeled

salt and pepper to taste

put all the ingredients in a food processor then you will have a delicious pesto.

For pumpkin

Half of medium size asian pumpkin, grilled and blended

white mushroom, chopped or cut as size you desire

1 can of coconut milk

1 egg ( 2eggs if necessary )

3 tbp of flour

salt and pepper to taste

How to cook

  1. Turn on the oven to 200 degree about 15 mins
  2. Mix the Pumpkin mixture, chopped white mushroom, flour, eggs all in a big bowl then pour graduately coconut milk in the mixture and keep stirring till you have a nice smooth texture then salt and pepper.
  3. Prepare your puff pasty in a pie plate, any form you like
  4. Put pesto sauce all over Puff pasty then follow by Pumpkin mixture from N1
  5. Then put in the oven for 40 mins or 50 mins or or until knife inserted near center comes out clean. Ps_ lower the heat down to 180 degree 😉
  6. You can serve it cold or hot, your choices.

 

dsc_0338
mmmmm little salad next to my delicious pumpkin

Sukiyaki noodles

This is not a traditional sukiyaki from Japan. I love sukiyaki sauce which serves in Cambodia. I made it alot last week and last night I tried it as stir fried. It’s quite delicious, yet so easy to make. So what will be your excuse to not cooking? 😛 Gosh,,, this is the Paradise. I am so excited to share this recipe.

Here we need

A handful of Rice noodles ( soak in water till it turn soft. If you use fresh one even better)

A handful of bean sprouts

A pin of paprika or chilli

Vegetables oil or olive oil

Little bit water

Homemade sukiyaki sauce Here the recipe ( don’t use fish sauce if you are vegetarian )

How to make

 

  1. Hit a large pan on a stove then put oil then you put the rice noodles in. Stir well, put little bit water to cook the noodles. Then put a full table spoon of sukiyaki sauce and keep stirring.
  2. Wait until it’s almost cook, you can throw the bean sprouts in then follow by another 2 tbp of sukiyaki sauce ( or as much you need. Depend on you taste). Stir well!!!
  3. Serve when it’s hot. You put little bit of paprika before serving. I use dried chilli. Some cashews to make this dish more fancy…
  4. salt if as needed
DSC_0165
stir fried rice noodle with sukiyaki sauce

Spinach bed and sweet Tofu

I opened my fridge, I found some ingrediants which I did’t really know what I should make. I love creative foods and I also love traditional foods. I thought of Loc Lac which once again is one of my favorite. So I combined the creativity and traditional recipe to satisfy myself. Normally, we use beef as meat in Loc Lac recipe. Today we use our tofu to be our heavenly delicious meat. mmmm… It was my first attempt and the result was quite interesting, my daughter and I loved it.

20160602_203036

Here we need

12 baby potatoes

500g of spinach

400 g Tofu ( cut in medium cubs )

1 onion ( thinly sliced )

2 cloves of garlic ( minced )

vegetable oil

seame seed

Seasoning

2 tbsp of Sauce Yakitori I used this

1 tbsp of vegetarian stir-fried sauce

a pin of salt

seame oil

mix all ingredients together

Sauce

1 tsp of salt

1 tsp of sugar or honey

Half of lime juice

black pepper

How to cook

  1. Turn on the oven for 180 degree and cook baby potatoes about 15 minutes or more if necessary.
  2. Heat a pan wait until hot then put some oil to fry Tofu. I love it crispy, you can do base on your taste. then set aside
  3. Use same pan, add little bit oil then put half of garlic, stir well. Wait till it turn slightly brown then put all spinach in. Stir well until it’s cooked then add little bit of seame oil. Turn of the heat and arrange spinach on a big plate. PS- There’s spinach cooking juice left, put half of them in seasoning sauce and and some in Black pepper sauce. Don’t throw the cooking juice away, it’s delicious. mmmmm
  4. Then clean up the pan little bit and heat it up again. Put some oil then put the rest of garlic when it’s hot. Now throw all fried tofu and backed baby potatoes in that hot sexy pan. Add our sauce, then stir it well until tofu absorb well that sauce. Last but not least throw onion in the pan, too. Stir it again for the last time then put them on the spinach plate. decorate with little bit of seame seed.
  5. Serve like that or with white rice, and don’t for get our black pepper sauce.

Mmmmmm now you have your delicious Loc Lac Veggie… Oh dear,,, the heaven is just in front of you…mmmmmmm

Asian Vegan Delight

I went to grocery store this morning to get honey to make ginger tea for my clients, I saw some fresh veggies, mmmm, It made me feel hungry!!!

What we are going to make today, It will be few veggies with coconut milk.

We need

1 eggplant ( cut in small cubs )

4 small potatoes ( cut in small cubs )

1 bell pepper  ( cut in small cubs )

1 red ornion ( cut in small cubs )

1 clove of garlic ( chopped finely )

a small ginger ( sliced thinly )

1 tsp of honey

a pin of salt

coconut milk

1 bunch of basil

2 tbsp of oil

How to make it

  1. In a hot pan you put the oil and then chopped garlic and ginger, stir well until you can smell aroma.
  2. Then put potatoes and eggplant, stir well, then add some water just in case it’s too dry, add salt. keep stirring until they are almost cook.
  3. Then a put bell pepper and red ornion. followed by honey. stir until they all cooked
  4. Add coconut milk then stir again.
  5. Then basil just before turn off the heat.

This dish goes along really well with white rice or sticky rice.

Now you have your delicious healthy and easy dish

MMMMMMMMMM OH gosh!!! the heaven is just in front of you.

Happy Wednesday !!!

20160518_132032
This is more delicious than the picture 😉