Recipe : Vegetarian Thai Curry

THAI CURRY

(Chinese style)

Ingredients A

3 stalks Lemon Grass

150g Shallots

2 Tablespoon Chili Paste

3 gloves garlic

Ingredients B

5 Tablespoon oil

1 cup coconut milk

8 Kaffir Lime Leaf

300g vegetarian meat/mutton

salt, sugar to taste

Method

1. Grind Ingredients A finely.

2. Stir fry Ingredients A till fragrant.

3. Add in vegetarian meat, coconut milk and simmer for 5 minutes.

4. Add in the Kaffir Lime Leaf.

5. Serve while hot.

(Contributed by : Sis Annie Tan, NED Penang)

VEGETARIAN RECIPE - BRIYANI RICE

BRIYANI RICE

Ingredients A :

2 tsp ghee

1 x 9 cm long cinnamon stick

1 whole star anise

1 onion

(Ground together)

8 shallots

2 clove garlic

1 cm ginger

(mix with)

3/4 tsp tumeric powder

3/4 tsp chilli powder

3/4 tsp black peppercorn powder

Ingredients B :

1 tomato - quartered

1 stalk curry leaf

2 1/2 cups thin coconut milk

pinch of salt

1 1/2 cup Basmati rice (washed and drained)

(For garnishing)

1/4 cup raisin

1/4 cup fried cashew nuts

Tomatoes and cucumber slices

Method :

Heat ghee and fry ingredients A until aromatic. Add in ingredients B. Bring to boil, add in rice and stir well. Transfer rice to an electric cooker. Cook until rice is done. Fluff up rice, garnish with cashew nuts, cucumber, tomatoes slices.

(Contributed by Sis Annie Teh, SSBCNED, Penang)

VEGETARIAN RECIPE - HUAT KUIH (SWEET POTATO CAKE)

HUAT KUIH (SWEET POTATO CAKE)

Ingredients A :

200g mashed sweet potatoes

170g brown sugar

150g coconut milk

1/4 cup evaporated milk

Ingredients B :

200g flour

3 tsp yeast

Method :

Pour ingredients A into a large bowl and mix well. Add in flour and yeast. Mix till smooth. Leave the mixture to rise for two hours.

Scoop mixture into paper cups. Place in a steamer and steam for 20 minutes using high heat / boiling water.

(Contributed by Sis Annie Teh, SSBCNED, Penang)

VEGETARIAN RECIPE - SEMOLING (SUGEE) CAKE

SEMOLING (SUGEE) CAKE

Ingredients A :

150g Semoling/sugee flour (lightly fry and set to cool before use)

60g ground almond

110g castor sugar or brown sugar

230g plain yoghurt

30g melted butter

Ingredients B :

30g raisin (cut into smaller pieces)

20g citrus peels (chopped)

30g almond nibs (toasted)

Ingredients C :

20g plain flour (sieve together with below)

1 1/4 tsp bicarbonate of soda

1/2 tsp baking powder

Method :

Add sugar into melted butter. Stir in yoghurt, sugee flour, almond powder and mix well. Add in ingredients B and ingredients C. Stir well in one single direction till well-mixed.

Pour mixture into two (10cm x 20cm) aluminum foil moulds. Bake for 20 minutes at 180 deg C and 20 minutes at 160 deg C until it turns brown.

(Contributed by Sis Annie Teh, SSBCNED, Penang)