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.

 

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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.

 

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mmmmm little salad next to my delicious pumpkin
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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
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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.

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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

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