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.

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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

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Clear Noodles

Almost Khmer new year, nostalgic!!! When I was a little girl, my mum made this dish, stir fried clear noodles, for special occasion only such as Khmer new year, Pchum Ben… We can make it in different ways. Today I made one in my own way,,,

Here what we need

3 small clear noodles

Tofu ( cut in very small cubs )

1 cup of dry black fungus mushroom ( soak them in water then slide thinly )

5 black mushroom ( soak them in water and slide thinly )

dry shrimps ( vegetarian you can ignore this one )

1 shallots ( thinly slide )

ginger ( thinly slide )

green onion

vegetable oil

1 cup of water

SAUCE

feel free to adjust to your taste, 😉

3 tbp of oyster sauce ( mushroom sauce for vegetarian )

1 tbp of fish sauce ( vegetarian you can ignore this one )

2 tbp of soy sauce

1 tsp of dark soy sauce

2 tbp of seame oil

1 tbp of brown sugar ( honey )

mix them togethers

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stir fried clear noodle

How to make

  1.  Heat up a pan and fill with a cup of water, if you have chicken stock even better. When water is boiled put half of the sauce in the water and then put the clear noodles, wait till it almost cooked ( add water if neccesary ) and then remove noodles from the pan. Set aside. by doing this your clear noodle will absorbs the taste of sauce and water. This makes the dish tastes even better
  2. Heat up the pan and put some oil, fry the Tufu till they turn golden brown. set aside
  3. With the same pan you throw ginger, shallots and follow by dry shrimps in. mmmm it will seduce you with the aroma. Then throw mushrooms in. Stir well, then put some of the sauce in. Stir well and let it cook little bit then throw the fried tofu in. Mix them really well.
  4. finally put the cooked clear noodle in. Then green onion just before turn off the heat.

Now time for eating mmmmmmmmmmm, I love eating with dry chilli or chilli sauce,,,

little bit of grilled peanuts, oh gosh,,, heaven is just in front of you,,,

 

Khmer spicy tofu

This dish is inspired from our typical dish called ” Prohok ktis ” which mean ” Fermented fish in coconut milk “; it’s more delicious than its name 😉 . We normally use minced pork and fermented fish as base ingredients.

It’s so shame that the vegetarian people couldn’t taste our super dish. So here is the idea where I picked from Prohok Ktis. It’s worth a try, I promise you this is very delicious !!!!!

Here what you will need

500 g Firm Tofu ( break in small pieces )

200 ml coconut milk

2 tbsp of oil

2 tbsp lemongrass paste ( this is how to make it  )

1 tbsp of chilly paste ( this is how to make it  )

5 lime leaves ( sliced thinly )

salt, sugar ( go for your taste )

1 tbsp of vegetarian mushroom sauce

half of lime

and with free vegetables, you can use whatever you feel like, there’s no rules raw or cooked is your choice, just enjoy it. in this recipe I use

ginger

bell pepper

baby corns

chinese brocoli

How to cook

  1. Heat the pan than add oil. Wait until it gets hot then put the chilly paste, stir well then add lemongrass paste. Stir well till you can smell the fragrance.
  2. Add Tofu, stir well till you have good mixture of the pastes and the tofu.
  3. Add coconut milk and wait until it’s cooked
  4. Add salt, sugar and mushroom sauce
  5. Last but not least the lime leaves and add lime juice before serving.

Now you have very delicious Cambodian food in vegetarian version. Very easy, right!!!!

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Bon appetit !!!

Oh dear,,, the heaven is just in front of you…

Turnip and carrot soup

Eating vegetarian is really good for your health. If you can’t be a real vegetarian, my case 😛 , you can eat vegetarian foods from time to time. It will give your organs a break to digest some of messy you’ve done to your body. Try it before you say you can’t do it.

Here is the recipe of the long white turnip soup in my vegetarian version. hehehe…

we need

500g of Long white turnip ( cut in the shape you like )

200g of purple carrot ( cut in the shape you like )

70g of celery about ( cut in the shape you like )

400g of Tofu ( cut in small cubs )

20g of ginger ( crush it )

4 gloves of garlic ( minced )

1 L of water

Green onion to garnish

Seasoning

half tsp of sea salt

1 and half tsp of brown sugar or honey ( optional, I add it cuz my asian blood needs it 😛 )

2 tbsp of mushroom sauce

2 tbsp of soy sauce

4 tbsp of vegetable oil

pepper

Cook

1 – Heat the oil and put minced garlic, stir well till it turn golden brown. Set aside

2 – Take some oil from fried garlic to fried the Tofu till it turn golden brown * add more oil if necessary* . set aside

3 – Put water in a pan and set it to boil. Add crushed ginger, celery and salt. Wait until it’s boiled

4 – Add carrot and turnip wait until the water is boiled again then put the seasoning. Wait until the water is boiled then shimming down till the vegetables are cooked.

5 – Add fried Tofu and cook for another 5 mins then add fried garlic before serving

6 – Garnish with green onion. Bon Appétit

recommend to eat with white rice 😉

Here you go a delicious dish to satisfy your belly. Love your body and your body will say thank you to you. MMMMM Oh dear,,, heaven is just in front of you…

Have a great Sunday everyone !!

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Tofu, long white turnip, carrot