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Eggplant Dip

I love tapas! I haven’t found a reasonable priced Spanish restaurant in HK which serves good tapas. Really miss La Bodega in Malaysia. One of the dishes that I used to order is the eggplant/aubergine/brinjal tapas. As we’re having a party tomorrow and this comes to my mind. It’s great as a dip or as pasta sauce.

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Ingredients A

1 big eggplant, cut into 1 inch thick
1 big onion, peeled and sliced into 1 inch thick
3 bell pepper (1 red, 1 yellow, 1 green), de-seed and sliced into 1 inch thick
5 cloves of garlic, peeled
1/2 cup of olive oil
salt, to taste
coarse ground pepper, to taste

Ingredients B
1 tsp cumin
1 tsp paprika
1 tsp mixed herbs
a handful of fresh parsley, chopped
salt and pepper, to taste

Method

1. Preheat the oven to 200C.
2. Mix Ingredients and spread on the tray, creating a layer only.
3. Put in the oven and cook for 45mins.
4. Remove from the oven and mix with ingredients B.
5. Use a blender and pulse the ingredients together. Pulse according to your preference, chunky or fine.

Tips: Can be eaten cold or warm.

 

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Posted by on October 9, 2014 in Uncategorized

 

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Maggi Goreng

I was wondering what to cook for lunch on a Saturday and my friend told me she was cooking Maggi Goreng for breakfast. Maggi is a brand of instant noodle in Malaysia. Maggi goreng i.e friedMaggi is one of the more popular street stall foods. Like anything unhealthy, it’s super delicious. After she mentioned, I felt like eating too 😛 I always cook instant noodle chinese style and never tried this before so I gave it a go. (But oops, I forgot to buy chicken so it became a vegetarian Maggi Goreng.)

Ingredients
Serves 2-3

3 packets Maggi instant noodle
2-3 shallots, sliced thinly
1-2 cloves of garlic, finely chopped
1 fried tofu, cut into 1cm thickness (available in the markets)
1/2 tomato, chopped
a handful of choy sam (chinese cabbage)
a handful of taugeh (beansprouts)
1 big chili, thinly sliced
1 tbsp soy sauce
1 tsp sugar
1 tbsp dark soya sauce
cooking oil

Method
1. Boil a pot of water and cook the instant noodles for 2-3mins. Drain and set aside.
2. Heat oil in a wok/pan on medium heat.
3. Stir-fry the garlic and shallots for 2-3mins.
4. Add the choy sam, taugeh, tomato and taufoo. Stir-fry on high-heat for 1-2mins.
5. Add the instant noodle, soy sauce, dark soya sauce, sugar and chili. Mix well.
6. Stir-fry for 1-2 mins or according to the dryness you prefer.

 
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Posted by on July 30, 2011 in Uncategorized

 

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Bruschetta

Besides the pasta salad that I have prepared, I also made some bruschetta. Good olive oil and balsamic vinegar really give the bruschetta a different taste. Love it!

Ingredients
1 loaf of french loaf, sliced to about 1.5 inch thick
2 tomatoes, diced
300g cherry tomatoes, diced
10 olives, sliced
1 tsp balsamic vinegar
2 tbsp red wine vinegar
1 tsp worcestershire sauce
2 tbsp parsley, finely chopped
2 tbsp basil, finely chopped
3 tbsp olive oil
salt & pepper to taste
olive oil, to drizzle

Method
1. Preheat the oven to 220C.
2. Mix the tomatoes, olives, vinegar, worcestershire, parsley, basil, olive oil, salt and pepper in a bowl. (You can prepare this in advance.)
3. Drizzle some oil olive on every slice of bread.
4. Line the bread in the oven and toast for 8-10mins.
5. Spread the tomato mixture on the bread (without the juice) and serve immediately.

 
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Posted by on May 21, 2011 in Uncategorized

 

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Sun-dried Tomato Pasta Salad

My cell group decided to come over for a Saturday afternoon tea and also boardgames time. During my recent trip to Italy, I bought sun-dried tomatoes, some good olive oil and balsamic vinegar and I was excited to try it out on some recipes. To really get the taste of the olive oil and balsamic vinegar, I thought pasta salad might be a good choice. So here’s a super simple recipe from me 🙂

Ingredients
300g fusili pasta
200g mixed leaf salad
a handful of cherry tomatoes
6-8 sun dried tomatoes, drained and chopped
10 olives, thinly sliced
1 clove of garlic, thinly sliced
1 tsp capers
1 handful of basil, finely chopped
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
1 cup freshly grated Parmesan
sea salt & pepper to taste

Method
1. Cook the pasta according to the packet instructions. Drained and put aside.
2. Mix all the ingredients in a large bowl.
3. Add the pasta and toss well.
4. Chill for half and hour before serving.

 
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Posted by on May 21, 2011 in Uncategorized

 

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Fusili with Eggplant and Tomatoes

It’s Wednesday and time to cook for my cell group again. I was searching for a pasta recipe which is a tomato based but not bolognaise. I couldn’t really explain what I wanted to cook. I read through some recipes and finally came up with something which I think has the taste I wanted.

Ingredients (estimation)

Serves 4-5

500g fusili
1 large purple eggplant (long without seed), cut into 1/2 inch cubes
400g cherry tomatoes, cut into half
1 x 400g tin chopped tomatoes
2-3 cloves of garlic, chopped
100-200g of fresh mushrooms, sliced
a handful of fresh basil, chopped
2-3 teaspoons of dried mixed herbs
1-2 teaspoons of chili flakes
sea salt and coarsely grounded black pepper to taste
1 teaspoon of sugar
100ml water
2-3 lugs of olive oil
grated Parmesan cheese

Method
1. Boil a large pot of water. Add a little salt and olive oil. Once the water is boiling, cook the pasta according to packet instructions.
2. Heat the olive oil in a large saucepan over a medium heat until hot. Add the garlic and stir till light brown.
3. Add the eggplant and stir fry for 5mins on medium heat.
4. Add the mushrooms, chili flakes and basil. Stir fry for 3-5mins.
5. Add the chopped tomatoes, cherry tomatoes and water. Add the sugar, sea salt and pepper.
6. Let it boil then lower the heat and simmer for 5mins.
7. Serve hot with the cooked fusili and some grated Parmesan cheese.

* If you prefer a thicker sauce, you can add some tomato paste.

 
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Posted by on March 16, 2011 in Uncategorized

 

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