Slow Cooked Soy Sauce Beans & Nuts

Oil-free, tasty, full of spice and umami. This easy and protein-rich recipe is a food prep staple. It’s easy to make and keeps well in the fridge. If you have problems digesting beans, don’t worry – read on for our nutritionist’s advice.

This recipe was inspired by my mother’s signature slow-cooked tofu. Firm tofu pieces are slowly stewed and left to sit overnight in a lip-smacking, umami-rich broth. As someone who has always been interested in new ways to cook familiar ingredients, I chose beans and nuts instead of tofu. Three reasons:

  • I think Chinese vegetarian cuisine need to move beyond tofu and processed soy. Thus I like to use high protein whole foods to replace tofu in traditional dishes.
  • Beans and nuts offer a more varied nutrition profile and should be an important part of a vegan diet if you have no allergies to them.
  • Cooked beans and nuts also offer more diverse textures. Some have more crunch, some melt in your mouth. If you’re bored of tofu’s soft and chewy textures, go for these.

If you’re living in any Asian country, you’ll be familiar with rice cookers. Cook this in a rice cooker for minimum fuss and effort. It’s not advisable to make it over open fire gas stove for safety reasons. It’s easy to forget there’s something boiling on the stove and sometimes wind may extinguish the fire.

This cooking method is know as 卤 (lu) in Chinese cuisine. It’s a type of oil-free slow cooking that relies on low constant heat, total immersion of ingredients, time and quality of sauce and spices for flavour. The secret to maximum flavour in this recipe is reducing the amount of liquid to as little as possible (without burning) so taste is concentrated in the beans and nuts itself. Thus, control of the water amount is most important.

Spices used

Cloves – A type of flower bud. Sweet and warm flavour. Don’t add too much as it’s very aromatic and strong.

Cao Guo – Also known as Chinese black cardamom, it is commonly used in Sichuan cuisine. Smoky, slightly peppery and earthy. Add one or two into your bottle of Chinese vinegar to impart more flavour.

Cinnamon stick – Sweet, warm and spicy flavour. In the West, ground cinnamon is commonly used in sweet recipes. In Asia, cinnamon is used in both sweet and savoury dishes.

Star anise – Smoky and strongly aromatic. The main ingredient in Chinese five spice powder.

Whole white pepper – White pepper is just black pepper with the outer skin removed. Spicier but less complex flavour than black pepper. The best white pepper is from Muntok Island, Indonesia.

Whole black pepper – Complex spicy flavour due to the outer skin. Even stronger when freshly ground.


Recipe

Spices & Seasoning:

  • 1 pc cao guo
  • 3 pcs star anise
  • 1 cinnamon stick
  • 8-10 pcs whole white pepper
  • 8-10 pcs whole black pepper
  • 1-2 pcs chilli padi, halved lengthwise, seeds removed (omit if you prefer non-spicy)
  • 1 pc of 1 cm thick ginger, sliced
  • 1 5cmx5cm pc kelp (or 2 tbsp wakame), washed
  • 1 pinch asafoetida (optional, omit if you don’t take alliums for religious reasons)
  • 2 -3 tbsp quality soy sauce

Beans & Nuts:

  • 1/4 cup raw cashews (other nuts like peanuts, walnuts, Chinese almonds can be used too)
  • 2 cups dry whole beans (I used black soy beans, you can use any that don’t split too much when cooked, eg, black-eyed peas, kidney beans, red bean, soy bean, lima beans etc)
  • 1.5L – 2L of water (amount of water varies depending on bean type and cooker type)

12 hours before cooking, soak the dry beans in water. Discard the soaking water 12 hours later and give the beans a rinse. Place all beans, nuts, spices and seasoning into a rice cooker. Add enough water to cover all ingredients fully. Set to cook for about 1.5-2 hours. Around the last half hour mark, open the rice cooker to check the water amount. Refill with more water if too dry to prevent burning. Cook till water is almost absorbed. Transfer into bowl/container, serve hot or cool before storing.


Note:

  • Asafoetida is a traditional Indian spice that improves digestibility of beans. It can be bought from Indian grocery shops. It is not part of the allium family but is forbidden to be consumed in certain religions, as they are believed to have the same effects as alliums.
  • This recipe can be cooked in a pressure cooker or magic pot. Downside is, towards the end of cooking it’s not as easy to check and adjust the water amount compared to rice cooker.
  • You can use ground or powdered spices if you don’t have whole ones, but flavour profile may be less complex and rich.

Nutritional Comments

Contributed by KrystleCo.

Food prep is a fantastic way to eat healthier on a plant based diet. This recipe is full of spices for a great antioxidant boost, a good amount of high quality protein and healthy fats to keep you satiated!

Most of the fats from nuts are monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) such as omega 3 and omega 6. Omega 3 and 6 are essential fatty acids that cannot be produced by the body and must be part of the diet. Both types of unsaturated fatty acids are important for regulating your cholesterol levels and promotes smooth flow of blood. Omega 3 is also particularly important for brain health and reducing inflammation in the body.

Beans are low in saturated fats, high in complex carbohydrate, high in fibre and contains high quality protein. Although meats are good sources of high quality protein, they are devoid of fibre, zero complex carbohydrates and high in saturated fats. High quality protein refers to a protein source that contains all the essential amino acids required by the body. In this recipe, black soy provides all the essential amino acids.

However nuts, legumes, beans and pulses can make us feel gassy and bloated. That is because they contain a sugar compound called oligosaccharides which can pass through our intestinal tract undigested. It is then fermented by intestinal bacteria which will produce gases. Gradually increasing your intake of beans will help to overcome gassiness as your gut build up more good intestinal bacteria. By soaking your beans and legumes as suggested, it can help you to remove some of the oligosaccharides present and improve digestibility of beans. Soaking also helps to remove phytic acids present in beans and legumes. These phytic acid binds to other important mineral sources such as zinc making it difficult for absorption. Therefore soaking not only helps to eliminate the problem of gassiness, it also improves the overall digestibility while avoiding mineral and vitamin deficiencies on a plant-based diet.

Soaked beans will split or even sprout – a great sign!

Make soaking a habit in your food prep today!

VEGANUARY RECIPES: NO-COOK ONE-POT NOODLES SERIES 3

How was your Veganuary? If you tried out being vegan for a month, I hope you find it easy enough to continue for a bit more. If not, I hope this series will help you in other ways 🙂 Part 1 here, part 2 here.

The last recipe of the Veganuary series on No-Cook Noodles is inspired by Korean flavours. Although nothing close to authentic traditional Korean food, this is a fast and easy way to fix your kimchi cravings and fill your tummy!

In this recipe I stuffed minced stir-fried tempeh into tofu puffs. This catches the soup well and every bite is full of juicy, complex flavours. If you wish to save time and omit cooking completely, you can add them separately or use silken tofu which is a food item that is ready-to-eat. Tempeh recipes are here, simply mince with knife or crumble them by hand before frying. Rinse and squeeze the tofu puffs before using, cut in half, score pockets and stuff with the cooked tempeh. This stuffed tofu puffs are high protein and can be easily packed, so it’s a perfect food prep item.

Ingredients


NO COOK KIMCHI UDON

  • 6 tofu puffs stuffed with minced cooked tempeh
  • 1/4 cup kimchi
  • 1 serving of instant udon, remove seasoning packets, rinsed
  • 1/3 cucumber, julienned (use a julienne peeler for easy prep)
  • 1/4 carrot, julienned (use a julienne peeler for easy prep)
  • 1 tbsp soy sauce, to taste
  • 1 tbsp gochujang
  • Coriander, to garnish
  • Ready-to-eat seaweed, to garnish
  • Sesame seeds, to garnish

Combine all base ingredients in a heatproof bowl/container. Pour boiling water till all ingredients are covered well. Cover and wait for 3-5mins. Remove cover, mix to ensure gochujang is well dissolved. Add garnishes and serve.

 

Nutritional Analysis

Provided by nutritionist Krystle.

Kimchi is traditionally used as a side dish in Korea, but has gained popularity all over Asia because of its unique spicy and sour taste as well as its health promoting properties.
Kimchi is made from fermented and salted vegetables such as Napa Cabbage and Korean Radishes. It is low in calories and high in vitamin A and C. But one of the highlights of kimchi is the fact that it is fermented — which makes it a good source of probiotics and promotes a healthy gut.

The main probiotic present in Kimchi is Lactic Acid Bacteria (LAB). It plays a role in treating diarrhoea and boosts the immune system, reduces serum cholesterol levels and blood pressure, prevents bacterial vaginosis and urinary tract infections. Probiotics is also very important for the control of irritable bowel syndrome (IBS) and inflammatory bowel diseases (IBD).

Let us not forget how other key ingredients of making kimchi such as cruciferous vegetables, garlic, ginger, red pepper powder etc are very healthy functional foods. It contains antioxidants and phytochemicals with anti-cancer properties.

Another femented ingredient used in this dish is none other than the good ol’ tempeh. Packed full of nutrition and protein, and is easy to digest thanks the fermentation process. Phytic acid in the soybeans has been broken down during fermentation, which in turns helps to improve digestion and absorption of the nutrients. Also rich in probiotics such as bifidobacteria, it also promotes good gut microbiota.

If you have concerns about bloating, flatulence, indigestion, or is suffering from IBS, IBD and even Chron’s Disease, consuming more fermented food provides an easy alternative natural treatment. Not only does it benefits people who has gut issues, it also benefit any regular healthy person as health maintenance.

Prebiotic, on the other hand are like food for the Probiotics. If you are already eating a whole foods plant based diet, chances are you are getting most of your natural source of prebiotic – oligosaccharides fiber! They passed through the system undigested by enzymes and ended up in the colon — perfect fuel to be fermented by probiotics/good bacteria to continue to thrive in your gut. Some of the top prebiotic sources are garlic, onions, leeks, bananas etc.

What about dairy based fermented foods? Although LAB present in the yoghurt actually helps to alleviate some of the symptoms of lactose intolerances, however, if your main symptom of diarrhoea stems from Lactose, it is not wise to get your probiotics from fermented dairy products like yoghurt and cheeses. Other plant based sources that do not stimulate your intolerances like kimchi, tempeh, sauerkraut, miso are better source of probiotics and sometimes even prebiotics!

Sodium is high in this dish due to the kimchi, gochujang and soy sauce. So take less soup or skip one of the sauces.

This recipe fulfils the following recommended daily amounts (RDA) for healthy adults aged 18-60 years old. Note that percentages will differ among individuals. (Source: Health Hub SG)

  • 38.5% of protein for males, 45% of protein for females
  • Around 50% of iron for males, 20% of iron for females
  • Around 21% of fiber
  • 11% of calcium
  • 21% of Vitamin A
  • 10% of Vitamin C (note that some will be lost due to heat)

Thanks for reading this series of Veganuary No-Cook recipes. Wish you continued good health for the whole of 2018!

VEGANUARY RECIPES: NO-COOK ONE-POT NOODLES SERIES 2

The second instalment of my Veganuary series on no-cook one-pot noodles. This series is meant to help those who are not yet confident in cooking, too busy to cook, or when you want a hot homemade meal but have no access to a stove. Read the first part here. Nutritionist Krystle will give a nutritional analysis at the end.

This recipes may need a bit of food prep if you want to make it as fast as possible. Food prep simply means preparing certain ingredients in advance to cut down on meal preparation time. Refer to my guide on food prep and basics of cooking. I do not recommend meat products to be used in this method. Boiling water may not be able to bring up the internal temperature of meats to a safe range to kill harmful bacteria.

Like miso, tom yum paste is a condiment I use often as it is flavourful and easy to use. For most brands, you just need to stir it in hot water to make a tasty soup. We can get vegan ones from vegetarian grocery shops or Chinese vegetarian eateries. Note that most common tom yum sauces contain fish sauce. Here I’m using the same brand as my tom yum pasta recipe. This recipe is not a traditional Thai dish, but it is more of a quick way to get a hot, balanced and filling meal.

Ingredients that can be “cooked” with boiling water.

Ingredients used

Here are the ingredients I used for this recipe, where I purchased and their prices. All of them are common items I use in daily meals.

Try to get fresh produce from wet markets for better quality.

NO-COOK TOM YUM RICE NOODLES

Base ingredients:

  • 1 – 1.5 tbsp tom yam paste (Amount depends on brand, some brands are saltier.)
  • A large handful (60g) of pea sprouts (Packaged pea sprouts only need a quick rinse thus they are convenient to use.)
  • 1 serving (65g) red rice noodles
  • 1/4 cup (65g) cooked chickpeas, drained (I used rinsed canned chickpeas, try to cook your own from dried beans, it’s cheaper + healthier. Cooked beans can be frozen to keep longer.)
  • 8-10 (65g) cooked tempeh slices (Tempeh tastes great pan-fried with strong condiments, more tempeh recipes here. Cooked tempeh can last up to a week in fridge.)
  • 1/4 carrot, julienned (Use a julienne peeler to shred it fast.)
  • 1/2 green bell pepper, seeds removed, sliced
  • 1/2 tomato, cut into wedges
  • 1 cm leek, sliced thinly (Replace with coriander as garnish if you don’t take alliums.)

Add last:

  • 2-5 tbsp coconut milk (Amount depends on your taste – the more the tastier.)
  • Juice from 1 lime, to garnish

Bring water to a boil in a kettle. Combine all base ingredients in a large heatproof bowl/container. Pour boiling water till all ingredients are covered well. Cover and wait for 5mins. Dissolve the tom yum paste. Add garnishes and serve hot.


To prevent lime seeds from dropping, press against a spoon while squeezing.

Nutritional Analysis

Nutritional breakdown by nutritionist Krystle:

This recipe fulfils the following recommended daily amounts (RDA) for healthy adults aged 18-60 years old. Note that percentages will differ among individuals. (Source: Health Hub SG)

  • 38.5% of protein for males, 45% of protein for females
  • Around 65% of iron for males, 33.15% of iron for females
  • Around 47% of fiber
  • 13.7% of calcium
  • 105% of Vitamin A
  • 257% of Vitamin C (note that some will be lost due to heat)

Krystle’s comments:

A hearty warm bowl of noodles feels like a comfort food for all but at the same time gives you important nutrients and energy needs to keep you going! This recipe is nutritionally balanced and healthier than most of the hawker food out there. The veggies give high fiber, Vitamin C and Vitamin A. If you are watching your cholesterol levels, use low-fat coconut milk.

The key ingredients used has several health promoting factors.

Red Cargo Rice Vermicelli

– Higher in Fiber. It keeps your cholesterol and blood sugar in check and it’s definitely a healthier choice compared to normal white rice vermicelli.

– Contains antioxidants especially zinc. Zinc is important for normal cell division and growth, maintains your immune system and fights against oxidative stress and chronic inflammation.

Tempeh

-Tempeh is a healthy and delicious protein source. You can easily substitute meat using tempeh without the artery clogging saturated fat.

-Although it can be naturally higher in fat, it contains Polyunsaturated Fatty Acids (PUFA) which are the good essential fat. PUFA also help to control cholesterol levels.

– It is also high in trace minerals like maganese, phosphorus and copper, which are important for normal bodily metabolism and functions.

– As it is made using fermentation, it is highly digestible and therefore helps in the absorption of other key nutrients present in tempeh.

-If you want a great meat substitute high in good quality protein, Tempeh is the way to go. You can use various marinating methods/recipes to make it more palatable and at the same time enjoy the health benefits it brings.

Chickpeas

– Chickpeas are a legume and thus are high in many nutrients, like protein and fiber, folate, and minerals such as iron and phosphorus.

– For dried legumes, they should be soaked in water for few hours before cooking. The soaking water must be discarded. This is to reduce phytic acid which may cause digestive upsets (bloating, irritation) in some people and to increase the availability of nutrients.

Cooking method

– This cooking method is similar to blanching, where plant ingredients are immersed in boiling water to be cooked briefly before removing.

– This helps retain more of certain nutrients than other high heat methods like frying or baking. Another similar way to minimise nutrient loss is steaming.

Next in the series will feature an “instant” kimchi udon recipe. Stay tuned!

Veganuary Recipes: No-Cook One-Pot Noodles Series

Veganuary is a movement from the UK that encourages people to start a new year on a healthy note. Participants try a vegan lifestyle (to the degree that they are comfortable with) for a month till 31st Jan. If you’re trying it out, or just wish to change your eating habits this year, here’s a method to make a meal that’s incredibly easy without cooking and it’s not salad!

I’ll be posting as a series of 3 recipes this month. My nutritionist friend Krystle will calculate the nutritional breakdown for all 3 recipes in this series.

Making an “instant’ meal

If you have access to boiling water, you can prepare a decent balanced meal. No stove top or oven cooking needed put it together. I make these type of meals in 2 situations:

  1. At previous workplaces located far from affordable vegetarian stalls.
  2. When travelling in areas where clean and cheap vegan food is unavailable.
Just need to add boiling water and cover for 5 minutes.

Sounds like cup noodles, but don’t worry, it is way healthier than that. But like everything else, it has pros and cons.

Pros:

  • Fast way to make a hot meal.
  • Way more nutritious and filling than convenience meals.
  • Portable. Simply keep in a container (must be suitable for holding hot food) and add boiling water when you want to eat.
  • Customisable.

Cons:

  • Not all ingredients will turn out tasty with this method.
  • Still need to wash, cut and pre-cook certain ingredients.
  • Boiling water is preferred (ie, water that’s just boiled). Hot water may not have enough heat to soften the carbs and other harder ingredients.

Firstly, my definition of a balanced meal is one that has carbohydrates (preferably complex carbs), vitamins (mainly veggies) and protein (from legumes, tempeh, tofu or wheat).

Secondly, using ingredients that can be cooked thoroughly with boiling water is most important. That means softer items, unless you truly don’t mind eating hard and half raw things.

Here’s a quick list of items that can work, all are available from various supermarkets and wet markets:

Carbs:

  • Soft thin noodles (brown rice noodles, certain brands of tung hoon)
  • Instant wheat noodles (for healthier option, buy those that have whole grains and are baked not fried)
  • Cooked rice
  • Cooked starchy plants (sweet potato, potato, pumpkin)
  • Instant oats

Plants:

  • Soft leafy greens (spinach, coriander, bak choy, etc. Avoid stems in certain veggies like kai lan)
  • Cooked hard veggies (broccoli, cauliflower)
  • Plants that are edible raw (tomato, bell peppers, carrots, zucchini)
  • Pickled or fermented veggies (kimchi, achar)

Protein:

  • Packaged silken tofu (all packaged tofu are ready to eat)
  • Soft dried soy products (Thin beancurd skin, tau pok)
  • Cooked legumes (cooked lentils, canned beans, etc)
  • Seitan (dried Japanese types or canned ready-to-eat types, those are available from NTUC)

I generally avoid putting the container into the fridge when bringing to office. I’ll always keep it in a thermal bag to keep it as cool as possible. Because it brings down the temperature, which causes the items to not cook fully after filling with boiling water. Thus, I avoid coconut milk based items and fresh market tofu, as they can spoil fast in our room temperature.

Ingredients list

Here are the ingredients I used for this recipe, where I purchased and their prices. Most of them (except the noodles) are also common items I use in daily meals.

For fresh veggies, try to purchase them from wet markets as they are much fresher and sometimes cheaper. Prices will vary depending on stall.
Use a large bowl or container to prevent hot water from spilling.

 

RECIPE: NO COOK MISO NOODLES

  • 1 serving instant wheat noodles, no seasoning packet needed (I used Koka purple wheat as it’s non-fried and partial wholegrain, some NTUCs sell it without seasoning packets.)
  • 2-3 bunch (50g) spinach, stems removed (spinach stems are usually too tough to chew.)
  • Half block (150g) silken tofu  (I used sprouted organic one from NTUC.)
  • 10g beancurd skin, rinsed (Rinsing helps to remove sulphates which are used in certain brands.)
  • 1 heaping tbsp white miso (Some miso pastes have bonito or fish, always check before buying.)
  • Small handful (50g) enoki mushroom (Other mushrooms may not be fully cooked with this method, certain mushrooms cannot be eaten raw.)
  • 30g carrot, julienned (Use a julienne peeler to save time.)
  • Chopped spring onions, to garnish
  • White pepper, to garnish
  • 1 tsp sesame oil, to garnish
  • Ready-to-eat seaweed, to garnish

Bring water to a boil in a kettle. Combine noodles, spinach, beancurd skin, miso, enoki and carrot in a large heatproof bowl/container. Pour boiling water till all ingredients are covered well. Cover and wait for 5mins. Dissolve the miso. Add garnishes and serve hot.

Don’t let the noodles sit for too long, it will get soggy.

 

Nutritional Information

Krystle is a freelance plant-based nutritionist and group fitness instructor, check her out here.

Here’s Krystle’s nutritional breakdown of the dish (source: myfitnesspal) :

Nutritional comments:

This is a perfect example of a healthy, balanced meal. It has a balanced amount of carbohydrates, protein, fat and other important vitamins, minerals and fiber. It has no trans fat and no cholesterol – both are known to increase risk of cardiovascular diseases.

Vegetables and whole wheat noodles helps to promote good blood sugar control and keeps you full for a longer time.

Tofu and Green Leafy vegetables are contains calcium and iron. Although the bioavailability of iron and calcium in plant based foods is not as high as animal based foods, it can still be a part of a healthy diet without the hormones and saturated fats from animals based foods. You can increase iron absorption by having a fruit high in vitamin C such as oranges as dessert. Limit your tea and coffee intake especially during your meal times as it further prevents the absorption of iron.
Spinach’s calcium is not readily absorbed in our body due to the presence of oxalic acid. However, it should be the least of our worries as we should always eat a varied diet to get enough calcium from many different healthy sources. Other calcium containing foods includes other green leafy vegetables, beans, legumes, chia seeds, fortified soy milk etc. Calcium from legumes are more easily absorbed than those from leafy greens.

Remember to get enough sunlight to boost your vitamin D levels to increase the absorption of calcium. Exercising regularly also strengthen our bones and muscles.

The carrots and spinach is high in Vitamin A in the form of beta carotene. It is an antioxidant that is great for your eyes and skin.

Sodium is high in this dish due to the amount of miso used. If you are watching your blood pressure, use low sodium condiments or drink less of the soup. You may use more spices and herbs like nutritional yeast, black pepper, spring onion, parsley, basil, mint which helps to add flavour without needing additional sodium.

This dish roughly provides the following recommended daily amounts (RDA) for healthy adults aged 18-60 years old. Note that percentages will differ among individuals. (Source: Health Hub SG)

  • 36% of protein for males, 42% of protein for females
  • 85% of iron for males, 28% of iron for females
  • 33% – 40% of fiber
  • 115% of calcium
  • 114% of Vitamin A

Next in the series will feature a Tom Yum rice noodles recipe made with the same method together with Krystle’s nutritional analysis, stay tuned!

 

YouTube Channel Launch – Kueh Bahulu Recipe Video

Happy New Year!

A new year, a new beginning! 2018 marks the start of my first ever YouTube channel. In 2016 some friends had already suggested YouTube since I’m trained in video and animation. But I was so occupied with work at a design studio that I didn’t have much free time. It was only when I started freelancing in 2017 (even though the workload is the same), I had the flexibility to take on new personal projects.

Hope to bring more engaging content to anyone interested in healthier foods, as I know people generally like viewing than reading. Many recipes also require techniques that are best shown visually. Please like, subscribe and enable notifications to my channel to be notified when new videos are out. Currently planning to release one video per month, that’s the best I can do as I need to prioritise my clients’ works, but the wait will be worth it! I’ll still have regular 2-3 times monthly blog posts here, so don’t worry, I won’t be leaving here 🙂

In some Southeast Asian countries, kueh (or kuih) is a generic Malay (or Bahasa) word for snack, usually referring to traditional snacks made with wheat or rice flour, coconut, tapioca, sticky rice and pandan.

Kueh bahulu is a bite-sized sponge cake quite similar to French madeleines but with much simpler ingredients, in fact it’s been called the Asian madeleine by some. It was chosen to be the first video recipe as this snack is close to every Singaporean’s heart. I’ve never seen an eggless recipe for it yet. It’s something that every neighbourhood bakery has, packed in small plastic bags, usually sold for a dollar or two. Also a regular sight at Malay or Chinese familys’ snack tables during Hari Raya or Chinese New Year. If you don’t take eggs for whatever reason, you won’t miss out on the nostalgia with this recipe. Here I used aquafaba (chickpea water) to replace the eggs and tweaked the traditional recipe to maximise rising. Since there’s a limit to the degree of fluffiness achievable with aquafaba, it’s not as airy as the egg ones. Still it’s a soft, slightly chewy and delightful snack reminiscent of childhood.


Kueh Bahulu (makes 18-22 depends on mould)

  • 90g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 90g raw sugar
  • Aquafaba from 1 can of chickpeas
  • 1/2 tsp vanilla essence/paste
  • 1/2 tsp apple cider vinegar
  • 1 tbsp neutral flavoured oil

Instructions:

  1. Preheat oven to 180C/355F.
  2. Grease and flour your mould(s). If you’re using the traditional aluminium one, preheat it in oven for about 20mins after greasing, then flour it after removing from oven.
  3. Put flour and sugar into metal pans and place in oven. This is to remove moisture so it keeps longer.
  4. Using an electric mixer, whip aquafaba and vinegar in a large bowl till soft to stiff peaks. Took me about 15mins on high speed.
  5. Remove flour and sugar from oven.
  6. Add 1/3 of the sugar into the whipped aquafaba, and whip at medium speed till just combined.
  7. Repeat till all sugar is used up. Beat till mixture ribbons, about 10-15mins on high speed.
  8. Add oil, vanilla and mix on low for few seconds till you see no more patches of both.
  9. Sieve the heated flour into the mixture 1/3 at a time. Using a whisk, mix till just combined.
  10. Repeat till all flour is used up. Do not over mix.
  11. Pour batter into your mould(s). Tap the moulds lightly few times to remove air bubbles. Bake for 15mins or till golden brown, rotating the pan at around 8mins.
  12. Repeat till all batter is used up. If you’re using the same mould, you will need to grease and flour again before pouring the batter.
  13. Let kueh cool in mould for about 5mins or until it is easy to remove, then use toothpick to release it. Let cool on a rack completely before storing.

Notes:

  • Use a non-stick metal mould instead, the traditional aluminium one sticks too easily and is very hard to clean :/
  • Don’t keep sugar in the oven too long as it’ll melt. About 10-15mins of heating on fan mode is good enough.
  • Bake longer for more crisp and brown exterior.
  • Keeps well in fridge for 1week, not recommended to keep at room temperature (in the tropics) for more than 2 days.
  • The kueh will harden in the fridge, best to toast it lightly for few mins before eating.

If you enjoyed the video, please like, share and subscribe for more! Thank you SO MUCH for your support over the past years! I’m really excited to bring more varied recipes to different platforms, hope to show more people the beauty of vegan food! May your 2018 be full of blessings, health and happiness.

 

Tom Yum Spaghetti with Pan-Fried Tofu

A Christmas dinner idea that just walked into my mind when I was clearing out opened coconut milk one Friday. This straightforward East & West fusion recipe is hearty, tangy and spicy, topped with silky pan-fried tofu, a balanced main course idea for your Christmas dinner.

You can get packs of tom yum set spices from NTUC, which has just enough lemongrass, galangal, chilli, kaffir lime leaves, shallots, and lime for 2-3 uses. Tom yum paste here gives a base tangy & spicy flavour, while the fresh spices build on the fragrance. If you don’t have the paste or spice set, this recipe should still be tasty if you use only one of either. The tofu here is lightly seasoned as the main pasta has strong flavours.


Tom Yum Spaghetti with Pan-Fried Tofu

For spaghetti (serves 1):

  • 1 serving of spaghetti pasta
  • 1/2 – 1 tbsp tom yam paste (available from vegetarian grocery shops)
  • 3 tbsp coconut milk
  • 3-5 tbsp pasta cooking water
  • 1 tbsp oil
  • 1 tsp vegan belacan (optional, available from vegetarian grocery shops)
  • 1/2 tsp minced ginger
  • Few slices galangal
  • 2-3 pcs kaffir lime leaves
  • 1 stalk lemongrass, bruised with back of a knife and chopped into 2-3 parts
  • 1 chilli padi, bruised with back of a knife
  • 1 medium tomato, diced
  • 1/3 of a carrot, julienned
  • 2 pcs fresh shiitake mushrooms, cut thinly
  • 1 spring coriander, for garnish (optional)
  • Juice from 1/2 a lime, for garnish (optional)

Cook pasta according to packet instructions till slightly less than al dente. Run pasta under tap water for 10secs, drain and set aside, reserving some pasta cooking water. In a bowl, dissolve tom yam paste in coconut milk, pasta water and set aside. In a pan, heat the oil over medium-high heat. Add the vegan belacan, ginger, kaffir lime leaves, lemongrass and fry till fragrant. Add tomato, fry for 1 min till soft. Add carrot and mushroom, stir for 20 seconds. Add pasta together with the coconut tom yam paste mix. Lower heat to low-medium and simmer covered for 2-4mins, or till liquid is almost absorbed. Stir in lime juice if more tangy flavour is preferred. Remove lemongrass, kaffir lime leaves and chilli before serving if preferred. Plate and garnish with coriander.

For pan-fried tofu (makes 8 pcs):

  • 1 block silken tofu, suitable for pan frying type
  • 1 tbsp oil
  • Pepper, to taste
  • Black salt, to taste

Heat oil over medium-high heat in a non-stick pan. Place tofu in gently. Cook over medium heat for 1 min on one side. Add a pinch of black salt and pepper and flip to cook the other side for 2 mins. Remove from heat. Serve beside the pasta.

To save time, cook the tofu while the pasta is boiling.


Note:

For tom yum spaghetti:

  • A very flexible recipe, you can use any mushroom or veggies you like. Eg, long beans, cabbage, shiitake, king oyster etc.
  • If you want to use thin, dark leafy veggies like spinach, add towards the end when pasta is simmering with the sauce.
  • Pasta cooking water is used to make pasta sauces as the starch in the water makes a smoother sauce.

For pan-fried tofu:

  • Extra pan-fried tofu keeps well in fridge for 5-7 days, depending on fridge temperature, thus is a great food prep item to make in advance.

rustic gingerbread cookies

Christmas is around the corner, so I’m posting a Western recipe for a change! As a spice lover, I love anything gingerbread. Ginger isn’t the only spice used despite the name, cinnamon, nutmeg are usually also present as well. The traditional gingerbread also includes cloves, but I didn’t have any on hand so I use Chinese five spice and sometimes cardamom. I’ve been making it like this for 2 years, and it always turns out moist, slightly chewy, homely and comforting. So I’m sharing the recipe here.

As a (sometimes) lazy cook, I love simplifying and reducing the steps needed. This recipe is very basic. I didn’t want to top it off with icing or frosting as I find it’s too sweet and troublesome. Icing sugar is my least favourite baking ingredient – it has no nutritional value, a mess to work with and will attract ants if some gets on the floor! If you want to add icing, I’ve included the recipe below too. This year I also didn’t want to use cookie cutters as that means more steps and more utensils to wash.

The dough can be made in advance up to 2 days. Keep in the fridge and remove once you are ready to portion and bake. The dough also rolls well and can be cut with cookie cutters into various shapes before baking.


RUSTIC GINGERBREAD COOKIES

Makes around 20 pieces

  • 1/3 cup neutral flavoured plant oil (I use grapeseed)
  • 3/4 cup raw sugar
  • 1/4 cup molasses
  • 1/4 cup non-dairy milk (I use oat)
  • 2 cups plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 and 1/2 tsp ginger powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1/2 tsp ground cloves or cardamom or five spice powder
  • 1/2 tbsp vanilla paste

In a large bowl, whisk oil with molasses and raw sugar till mixed together into wet crumb-like texture. Add non-dairy milk, vanilla and whisk till combined. Sift flour, baking powder, baking soda and all spices into the mixture. Add salt. Use a spatula and mix in one direction till just combined into a dough. Place dough into a sheet of cling wrap, spread it out, flatten and wrap. Chill in fridge for 1 hour to 2 days.

Preheat oven to 175C. Portion dough into 25g balls and place onto a pan lined with baking paper. Flatten slightly. Bake at 175C for 12-16mins, rotating halfway. Remove from oven, let it cool on baking paper for 1 min and transfer to cooling rack. Let it cool completely before serving or storing. Cookies can keep up to 4 days at room temperature.

FOR ROYAL ICING (Makes around 1 cup of icing)

  • 1 cup icing sugar, or more if needed
  • 4 tbsp aquafaba, or more if needed (it’s chickpea water, simply drain out a can of chickpeas)
  • 1 tsp vanilla paste
  • Colourings or other flavours, optional

Whip aquafaba and vanilla in a metal bowl with an electric mixer till foamy. Add sugar and vanilla, mix till glossy with soft peaks. Add more liquid (if too dry) or sugar (if too runny) till desired consistency. Do not over mix. Transfer a small amount into piping bag and test on a piece of baking paper. If it sinks a few mins after drawing, it’s too runny so add few tbsp more sugar. Once you’re happy with the consistency, draw onto cooled cookies. Keep the iced cookies uncovered at room temperature to dry the icing before storing. It takes about 1 hour to half a day depending on room temperature, humidity and design of the icing.

Gingerbread men I made last year.

To make shapes with cookie cutters, simply roll out the dough onto a clean flour surface till about 0.5-0.7 cm thick. Cut with cutters, remove the extra dough in-between shapes and repeat the rolling and cutting till you use up all the dough. For these cookies, reduce the baking time by 5 – 8 mins to avoid them turning out too hard as they are much thinner.

Still prefer making these – much less hassle, just as tasty.

Announcement:

I’ve started conducting cooking and baking classes! I aim to keep my classes more affordable than regular classes so that it’s as accessible to more people. To keep costs low, I will try to get sponsors. If you’re a vegan business or one selling quality vegan products and will like to sponsor ingredients for my future classes, email me at morethanveggies@outlook.com.


In this session, I will share straightforward recipes using common ingredients to make rustic Christmas treats for your loved ones. I will explain basics like how to measure ingredients correctly, the roles of ingredients, how to change the recipes to suit your tastes – basically things that are hard to describe in writing and best shown.

You will work with quality ingredients for the toppings, kindly sponsored by local health grocers, Little Farms​. Email (morethanveggies@outlook.com) to book! Limited slots available as class is kept small for max benefit.

Testimonials from the previous class’ participants:

  • “Very simple and easily available ingredients, clear and easy to follow instructions, great mix of students, absolutely and sinfully delish brownies, muffins and cookies!!! I was SUPER IMPRESSED with my baking” – Hui
  • “Morethanveggies baking class was utterly wonderful! Chef patiently explained the procedures and showed us the tricks. With a wealth of up-to-date knowledge, she also advised us on where to get the best ingredients and what to do if we wish to experiment with different flavours.” – Erin

Three Easy & Fast Tempeh Recipes – No Marination Needed

Since the market near my house has cheap and fresh tempeh, it’s a staple in my diet. Tempeh is fermented whole soybeans in a block – it’s easier to digest, with higher protein and fibre than tofu. In Singapore you can get tempeh cheaply (few cents to $1+) from heartland supermarkets and wet markets usually in these forms. Note that city supermarkets are not likely to carry these.

A good, fresh slab of tempeh should NOT be sourish-smelling and you should be able to see more white than beans from outside. I prefer the type that’s wrapped in leaf and paper as that’s the traditional way to make tempeh. I find it more tender than the plastic packaged one. If you buy from a wet market, it is so fresh that it’s still warm – a sign of active fermentation. If it’s wet and cold, that’s the leftover unsold ones from yesterday – but still edible. After buying tempeh, try to use it up within a day or two as the good bacteria is still active, even in the fridge. Tempeh over ferments (turns sour or spoils) quite fast.

Usually found at: Refrigerated daily section near tofu and noodles (supermarkets) or stalls selling a mix of items like young tau foo, tofu, dried goods (at wet markets).
The fresh tempeh sold wrapped in leaves will have black spots around the edges. That’s perfectly normal and can be removed before cooking. I usually pinch or pull them off.

Tempeh can be tricky to prepare. It has a strong bean taste due to the fermentation process. It also has no moisture on its own and can turn out very dry. I always pair it with strong flavours to mask the beany taste and add a form of liquid when frying it. Here’s 3 of the easiest recipes of tempeh in my library. I prepare them as part of my weekly food prep as they are fuss-free, using ready-made sauces. These are not traditional Asian foods, just a way to put familiar flavours into a practical weekly routine.


  1. SOY SAuce and ginger tempeh

  • 150g tempeh, cut into bite sized pieces
  • 2 tbsp quality soy sauce
  • 0.5cm thick ginger, sliced and cut into thin matchsticks
  • 0.5-1 tbsp oil
  • 1/4 cup water or stock

Mix soy sauce in water/stock. Heat oil in a non-stick pan over medium heat. Add ginger matchsticks and sauté till slightly browned. Add tempeh, sauté till lightly browned on both sides. Add soy sauce mixture, lower heat and simmer till liquid is gone, flipping tempeh halfway. Remove from heat and serve hot, or transfer to a container and let cool before refrigerating.

2. TOM YAM tempeh

  • 150g tempeh, cut into bite sized pieces
  • 1 tbsp Vegetarian Tom Yam Paste (available at vegetarian grocery shops)
  • 0.5-1 tbsp oil (can use less oil if your pan is non-stick)
  • 1/4 cup water or stock
  • 0.5 tbsp lemon/lime juice

Mix tom yam paste in water/stock. Heat oil in a pan (non-stick preferably) over medium heat. Add tempeh and sauté till lightly browned on both sides. Add tom yam mixture, lower heat and simmer till liquid is gone, flipping tempeh halfway. Remove from heat, add lemon/lime juice and mix well. Serve hot, or transfer to a container and let cool before refrigerating.

3. GOCHUJANG tempeh

  • 150g tempeh, cut into bite sized pieces
  • 1 tbsp Gochujang (Korean red pepper paste, available at NTUC)
  • 0.5 tbsp quality soy sauce
  • 0.5-1 tbsp oil
  • 1/4 cup water or stock
  • Spring onions as garnish (optional)

Mix gochujang and soy sauce in water/stock. Heat oil in a non-stick pan over medium heat. Add tempeh and sauté till lightly browned on both sides. Add gochujang+soy sauce mixture, lower heat and simmer till liquid is gone, flipping tempeh halfway. Remove from heat and garnish (optional). Serve hot, or transfer to a container and let cool before refrigerating.


Tempeh loses moisture easily in the fridge. To reheat without much loss in moisture, I prefer steaming, pan-frying them again or topping them on hot soups. Keeps well up to 5-7 days (depending on how cold your fridge is). Can also be made in large batches and kept frozen if you wish to keep for long.

Flavour ideas can include garlic and pepper, kicap manis, sambal, chilli sauces, curry powder, sweet+sour sauces and BBQ sauces. Anything that is strong, tangy and spicy will work well. Adding a bit of sugar can balance out more savoury flavours while adding a nice glaze to retain moisture. Adding citruses can help tenderise the tempeh. If you have the time, you can marinate tempeh in the sauces or liquids overnight before cooking, for an even tastier version.

More tempeh recipes here.

Kimchi jjigae

Korean food is extremely popular now due to the Kpop wave. Any type of Asian cuisine that’s mercilessly spicy will definitely appeal to Singaporeans! Boneless Kitchen is our go-to for vegan Korean food made without alliums. Sadly Boneless is too far for me, so when cravings hit, here’s a rather straightforward recipe for a comforting, hearty stew for monsoon season.

Kimchi usually has fish sauce, but luckily for us, NTUC has one brand that is 100% vegan (has alliums) and very tasty. If you like to make your own, check out my (not the most authentic but easy) recipe here. It’s fun, full of active probiotics and you can customise it to your liking!

I didn’t have gochugaru so I used Mofo Gun Powder from Souley Green. Remember to use MORETHANVEGGIES for 15% off before 9 Dec when you shop there!
My trusty old stock pot. Vegan belacan gives the fishy pungency.

kimchi-jjigae (Kimchi Stew)

Ingredients (serves 1)

  • 1/2 cup kimchi, cut into bite sized pieces
  • 1/8 cup kimchi brine
  • 4 pcs shiitake mushroom, cut into half, stems removed (keep for stock)
  • ½ block of firm tofu, sliced into bite size pieces
  • 3 green onions (chopped)
  • 1 tsp minced ginger
  • 1 tbsp gochugaru (Korean hot pepper flakes, available from Korean supermarkets, try chilli powder if you don’t have)
  • 1 – 2 tbsp gochujang (Korean red pepper paste, available at NTUC)
  • 1 teaspoon sesame oil
  • 2-3 cups of stock (see below)

For stock (makes about 2-3 cups):

  • 1/2 tbsp vegan belacan (from neighbourhood vegetarian grocery shops)
  • 3-4 pcs shiitake stems
  • 15x3cm dried kelp (from dried goods shops in market/neighbourhood areas)
  • 3 thin slices of ginger
  • 3 green onion white stems, cleaned
  • 3 cloves garlic, roots removed, crushed slightly
  • 4-5 cups water

Directions:

  1. Make stock:

Put all ingredients in a large pot. Bring to a boil and simmer for 20mins over low-medium heat till liquid is reduced to 1/3 or half. Remove from heat and strain.

2. Make stew:

In a pot, sautee ginger and kimchi till kimchi softens. Add gochugaru, gochujang, mushrooms, kimchi brine and stir till ingredients are evenly coated red. Add stock and bring to a boil, then simmer for 20 mins. Add sesame oil and cut tofu on top. Simmer covered over low heat for 5 mins. Remove from heat. Garnish with spring onions. Serve hot with rice.


Notes:

  • For variety, try adding seitan, other soft soy items like tau pok, tau kee, other mushrooms like enoki, oyster, king oyster, shimeji etc.
  • For my friends who can’t take alliums – unfortunately this recipe needs gochujang, I have not seen any brand that is allium-free. Thus this recipe I didn’t omit alliums as onion & garlic are quite essential in Korean cuisine. If you ever find allium-free gochujang, please let me know and I can try a new recipe without alliums.

Chinese-Style Cold Tofu (凉拌豆腐)

Happy World Vegan Day! Today is celebration of compassion, as well as morethanveggies.sg’s one year anniversary. I’ve come a long way since starting a simple tumblr 5 years ago to share foods I like. THANK YOU everyone for your support all these years!

I realised that I barely have many tofu recipes here when tofu is a staple in the Asian vegan lifestyle. Thus I’d love to share this recipe that’s my favourite way to have silken tofu – and no cooking required, just 3 basic ingredients!

Cold tofu is eaten in many South Asian countries like China, Japan and Korea. I’m most familiar with the Chinese style of cold tofu as I grew up eating that. My grandfather would have it regularly for breakfast. Although he was a meat-lover, cold tofu was his favourite dish. Many times I served this to other omni friends and they loved the smoothness, umami and simplicity of it.

Despite the name, its usually served at room temperature or slightly warm, but seldom cold like its just removed from the fridge. Chinese traditional medicine believes that cold foods affect digestive health. I always blanche the tofu to warm it slightly before serving.

This dish simply silken tofu in soy sauce and sesame oil, then you can add toppings. Even if you don’t have any suitable toppings at hand, you can still enjoy it in the most basic form. Because of the simplicity, it’s important to choose quality ingredients.

3 basic ingredients.

A good soy sauce should only have 4 ingredients and absolutely no MSG – water, salt, soy and wheat. A good sesame oil should emit a strong, delicious fragrance right after opening the bottle. For tofu in simple dishes, I go for the organic sprouted type from NTUC as it’s closest to the nigari tofu (露水豆腐) from my “home”town. Tofu is traditionally made only with nigari which is a natural extract from seawater. Such types of tofu has a beautiful mineral taste that reminds me of sea breeze. Sadly most tofu sold in Singapore are modern ones made with GDL and other coagulants. They are not only less nutritious, but also not as smooth, springy and tasty as nigari tofu. People who say tofu is bland, I can totally understand them – most of us have never experienced the beauty of handmade nigari tofu.

Let tofu sit on sieve over a plate to drain excess water.

Chinese-style cold tofu

Basic Ingredients:

  • 1 block tofu
  • 1-2 tbsp soy sauce
  • 1 tsp sesame oil
  • Boiling water (optional)

Toppings I used:

  • Chopped spring onions
  • Sliced green chilli
  • Toasted sesame seeds
  • Kicap manis (Indonesian sweet soy sauce)
  • Korean seaweed shreds
  • Ginger
  • Chilli sauce
  • Lao Gan Ma chilli sauce
  1. Place tofu on sieve and cut into 8 parts. Immerse sieve and tofu in boiling water for 1 min. Remove and let tofu drain excess water on sieve for 5 mins. This step is optional, see notes.
  2. Add soy sauce and sesame oil to a bowl or small plate. Place tofu into it. Add toppings and serve.
  3. This dish can be made hours in advance and served cold. The longer you let the tofu sit in the sauce the tastier it gets!

Notes:

  • Step 1 is to kill bacteria and warm up the tofu without cooking. If you’re using wet market tofu (the type sold in a tub of water with no packaging), it’s more hygienic to blanche before eating. Because tofu can release a lot of water and that dilutes the sauce, let it sit on a sieve to drain.
  • If you don’t mind eating it cold and will consume it immediately, step 1 can be skipped.
  • If you’re making it in advance and only serving it hours later or tomorrow, you must drain it much longer for 10+ minutes. The longer tofu sits, the more water it releases and that can dilute the taste and spoil the look of the dish.
  • If your topping is quite salty, use less soy sauce.
Clockwise: Spring onions + sesame + kicap manis, Lao Gan Ma chilli sauce + spring onions, Korean seaweed + ginger and chilli sauce + sliced green chilli.