Hakka Noodles Recipe

Ingredients:

  • 1 packet (320 gm) dried handmade noodle (any kind of dried noodle will do, if you can get the handmade ones, that would be best. Otherwise, any noodles that tastes good will do.)
  • 150 gm chives, remember to cut into 4 cm length
  • 200 gm of bean sprouts
  • 3 dry bean curd (tofu), cut into strips
  • 100 gm small and dried prawns, chopped into tiny bits
  • 2-3 cloves of chopped garlic
  • 2 eggs, fried into omelette and shredded into thin strips
  • 2 table spoons of olive oil

Seasonings:

Salt and pepper to taste

Method (How to Prepare):

  • Blanch the noodle in boiling water until cooked, then drain and rinse with cold water, and keep aside.
  • Fry the shredded dried tofu until golden. Then set aside.
  • Fry the dried prawns with oil until fragrant and crispy, then set aside.
  • Heat frying pan with little oil, stir-fry the noodle in few portions until dry and fragrant. Dish up.
  • Heat frying pan to sauté garlic, add in the chives, bean sprout, tofu, dried prawns and seasoning and stir well. Pour in a little water, add in the noodle and stir-fry until well mixed. Adjust seasoning to taste.
  • Add in the shredded omelette and serve. 5 servings.

This is a wonderful recipe, adored by both kids, as well as adults. It is a very healthy option for your everyday lunch or dinner. Have fun and enjoy!

Miso Soup

Timeline:

8th to 12th century:

It was considered to be a luxury food in Japan, and it was only for the noble families or monks.

12th to 16th century:

IT was part of the Samurai’s food source, and was made into the soup base for the first time. Simultaneously, it was available to the general public.

17th to Current:

It has become a well-known food to the Japanese society, and the demand had increased greatly.

Ingredients & Development

What is miso made out of? It is composed of fermented soybean, salt, and Koji. Koji is one of yeast that is similar concept as the yeast for the bread. Additionally, miso can be made from not only soybeans, but also could be made from Rice and Barley as well. For the further information please watch the video from the reference page from our website.

Differences

Miso comes in a variety of forms from white miso, red miso, black miso, and many others. The color of miso is depending on the fermentation time, and the longer the fermentation process, the darker the it will look. Among those different types of miso, white and red miso are the most common used in the Japanese society. White miso is used mostly in the Kansai area, and white miso has shorter fermentation time of 3 months. Conversely, red miso has a longer fermentation time of 3-6 months or longer, and it is mostly used in Kanto area. There is also another common kind of miso, which is called “Awase”, meaning that is a mixture of white & red miso together.

Forms

Through the perfection of miso soup, Japanese manufacturing companies has made it more convenient and easier to the society to enjoy the miso soup. There are two common types: 1) miso paste, 2) instant miso soup.

  1. Miso paste: it normally comes in a paste form, which can be good for soup base, marinating sauce for fish or meat, salad dressing, and dipping sauce. For the miso paste itself, it never goes to spoil, instead the it will keep fermenting.
  2. Instant miso: it has all the ingredients in the package itself such as tofu, seaweed and other garnish. Powder instant miso soup is what you would see at the supermarket the most, but here is another kind called “Freeze Dried miso soup”. This type of miso has more garnish and better taste compared to the powder ones. However the cost is relatively higher, unless you are in Japan, or you will not see these kinds in your local supermarkets.

Glutenfree Diet

Preparation time: 15 minutes

Cooking time: 15 minutes

Yield: 4 servings

What you need

  • 4 4-ounce boneless skinless chicken breasts
  • 8 teaspoons sherry
  • 1/2 teaspoon pepper
  • 2 cups coarsely shredded Parmesan cheese (don’t use canned grated cheese)
  • 1/3 cup gluten-free bread crumbs
  • 4 tablespoons olive oil
  • 1/2 medium onion
  • 1/2 small green pepper
  • 4 plum Roma tomatoes
  • 1/2 teaspoon minced garlic
  • Fresh parsley
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt

Instructions

  • On a cutting board and using the meat mallet, pound the thicker portion of each chicken breast to make the thickness of the pieces uniform.
  • Pour the sherry into a shallow bowl.
  • Mix 1/4 teaspoon pepper, the cheese, and bread crumbs together on a sheet of wax paper.
  • Dip each chicken breast in the sherry, moistening both sides.
  • Press the breasts firmly into the cheese mixture, covering both sides of each breast. Set aside while you prepare the salsa.
  • Use a meat mallet to help the cheese adhere to the meat.
  • Chop the onion, green pepper, and tomatoes.
  • Mince the garlic and parsley.
  • In a medium skillet over medium heat, sauté the onion, green pepper, and 1/2 teaspoon garlic in 1 tablespoon of olive oil, stirring frequently, until the vegetables are tender.
  • Stir in the tomatoes, 2 tablespoons parsley, the Italian seasoning, salt, and remaining 1/4 teaspoon pepper.
  • Continue cooking until the mixture is heated through.
  • Preheat a large nonstick skillet over medium-high heat.
  • Add 3 tablespoons oil.
  • Set the breasts in the skillet and cook 5 to 6 minutes per side, until the cheese is light golden and the chicken is cooked through.
  • Remove the breasts from the skillet and set them on paper towels to drain the excess oil.
  • Place the chicken breasts on a serving platter and spoon the tomato salsa over the chicken breasts.

 

Potato and Egg Salad

Ingredients

  • 5 to 6 potatoes (preferably Idaho potatoes)
  • 2 stalks celery
  • 1 small onion
  • ½ green pepper
  • ¼ cup sweet relish
  • ½ cup miracle whip
  • ½ cup mayonnaise
  • Half dozen hard-boiled eggs
  • 2 Tbsp pimento
  • 1 Tbsp mustard
  • Paprika
  • Salt and pepper

My grandmother doesn’t make her potato salad with anything other than Idaho potatoes; maybe that is why hers taste so much better than mine since I use whatever potatoes I have. Peel the potatoes, dice them, and put into boiling salted water. In another pot put eggs in the pot and cover with water. I add salt to the water because it’s supposed to help peel the eggs better. Cook potatoes until you can insert a fork but not falling apart. Drain the potatoes and put in a bowl and set in the refrigerator to cool. Meanwhile chop your onion, celery and green pepper. After your potatoes have cooled add the chopped vegetables to the bowl. Run cold water over the hard-boiled eggs to cool them off and remove the shells. Chop half of the eggs and add to bowl. Salt and pepper the mixture. Then add the mayo, miracle whip and mustard along with the sweet relish. Mix all the ingredients together. If it needs more salad dressing, add more to it as needed. Slice the rest of the hard-boiled eggs and layer them on top of the salad. Sprinkle the salad with paprika cover and refrigerate. The longer it sits the better it taste the next day.

Cold Spaghetti Salad

I really enjoy making this cold spaghetti salad because it’s easy to make, packed with lots of flavor, and it never fails to satisfy. Every time I make this recipe it is the talk of the table. In fact I just made it this past Labor Day for a cookout at my niece house. Everyone loved it and it was the first salad to disappear. The cucumbers and tomatoes give this recipe extra freshness which make this recipe truly unforgettable. Once you make it, you’ll be making it quite often and you’ll always remember how delicious this recipe is.

Even though this is a salad, I normally serve with my appetizer menu because it goes with so many appetizer dishes-both hot and cold including meat balls, chicken wings, seafood dishes as well as turkey and ham sandwiches which are all the making of a great appetizer menu. And it’s a great addition to your holiday menu without the fuss and long hours putting together. This cold spaghetti salad is surly a winner and is a welcoming addition to any menu. Enjoy and please share this recipe.

You’ll Need

6 ounces spaghetti, uncooked
Garlic powder to taste
4 to 6 ounces basil Pesto sauce, more to taste, divided
Seasoned Salt and ground black pepper to taste
2 cucumbers, peeled and chopped
2 to 3 medium tomatoes, chopped

Directions

Cook spaghetti according to package directions; drain and run cool water on spaghetti in a colander. Once cooled, drain well.

Place spaghetti in a large bowl or pan; season spaghetti well with garlic powder. Add about 4 ounces of Pesto sauce to cold spaghetti; mix well. Refrigerate. One hour before serving, add cucumbers and tomatoes; add seasoned salt and black pepper as needed. Mix well making sure all ingredients are covered with the pesto sauce. If more Pesto sauce is needed, add according to taste. Mix well. Serve cold. Yield: 6 to 8 servings. Enjoy and please share this recipe.

Green Beans a’La Thai

Green beans are known to be an excellent source of antioxidant flavinoids like quercetin and kaempferol. Flavinoids are present many fruits, vegetables and flowers, and often lend them bright colors. Green beans, although rich in flavinoids, are so laden with chloryphyll pigment that they always appear green in color. All the same, they supply large amounts of these antioxidants, which research has indicated may help prevent breast, prostate, ovarian, colon, and lung cancers. Some reports have also linked these flavinoids with improvements in LDL or “bad” cholesterol levels, rheumatoid arthritis symptoms, and even respiratory conditions like asthma, hay fever, and allergies. Green beans are also a great source of lutein and beta-carotene, known to have a positive impact on occular health.

Green beans are also high in minerals, particular a little-known but particularly useful mineral, silicon. Silicon gets less press than its mineral counterparts calcium and magnesium, but plays a vital role in bone health and the formation of healthy, strong connective tissues like blood vessels, cartilage, and tendons. Silicon often appears in products intended to promote hair, skin, and nail strength. It’s known to influence elasticity of the skin, and may play a role in the prevention and treatment of osteoporosis, making it an effective anti-aging nutrient.

To preserve nutrients as much as possible when cooking green beans, it’s a good idea to avoid over-cooking them. Steaming or light frying are usually the preferred methods. This recipe for Thai-style green beans preserves nutrients and enhances their natural flavor.

Green Beans a’la Thai

1/2 pound fresh green beans
Vegetable cooking spray
1 teaspoon vegetable oil
1 1/2 cups mushrooms, cliced
3 cloves garlic, minced
3 tablespoons cold water
1 1/2 teaspoons corn starch
3 green onions, cut into bite-sized chunks
2 tablespoons soy sauce
2 tablespoons peanut butter
1/2 teaspoon pepper
3 tablespoons dry-roasted peanuts, chopped
3 tablespoon fresh cilantro, chopped

Wash the beans, trim away the ends and remove any strings. Cut the beans in half and set aside.

Coat a large skillet with cooking spray. Add the oil and place over high heat. When the skillet’s hot, add the mushrooms and garlic and saute for about a minute. Reduce the heat to medium, add the beans, and cook them for about three minutes or until tender.

Combine the water and corn starch, stirring well to combine. Add the corn starch mixture, green onions, soy sauce, peanut butter and pepper to the beans and cook for two or three minutes or until thickened, stirring constantly.

Romantic Vegetarian Food

When you want to make a lasting impression on her the more you can engage the senses, the more total the experience will be, and hopefully the longer lasting it will be. When you can associate this with a positive experience of yourself the better you will appear in her mind.

Although taste is the obvious sense that comes to mind when you think about food, there are five in total and none should be ignored –

  1. taste
  2. touch
  3. smell
  4. sight
  5. sound

Making roasted vegetables ticks all these boxes. I came about it by chance – I wanted to have roasted vegetables with a pie recently, went to the supermarket and found that there wasn’t a special offer on any of the varieties of frozen veg. I was shocked to find that I would have to pay full price, and the bags seemed expensive so I made a mental note of the ingredients (and fortunately the proportions were written on the bag too) and then headed to the fresh vegetable section. I never looked back.

The Ingredients:

(I am working in metric units here, but 25g is about 1oz, and 450g is about 1lb. This will make 8 portions)

  • Red Onions 700g
  • Carrots 800g
  • Parsnip 800g
  • Peppers 500g (vary the colours if possible, but Red Peppers are the first choice)
  • Sweet potato 600g
  • Courgette (Zucchini) 700g
  • Rosemary herb 30g
  • Thyme 25g
  • Olive oil and butter

Preparation:

Wash and peel the vegetables, chop some of the parsnips and carrots lengthways, but for the rest, chop into coarse chunks about 2cm (3/4 inch) square/cubed. Toss with a little olive oil and then add the herbs – the vegetables should be evenly mixed and covered with the herbs. If you are using small onions then keep them whole as they have an unusual shape when roasted and the internal layers expand more. There should be a variety of textures, sizes, shapes and most importantly colour ready for the oven.

In practice, you will probably want to have a very big bowl handy or keep the vegetables separate and use the bowl you have to mix them in proportion with each other bowl by bowl. These quantities will probably serve you for several evenings, so I place 900g quantities in freezer bags and freeze them.

Cooking:

Heat the oven to 200C (about 390F, and the oven can be heating while you prepare the vegetables to save time) and place 450g vegetables per person on a roasting tray with a few small knobs of butter dotted among them. You could use more of the oil, but after attending a lecture by Udo Erasmus once, I prefer using butter for roasting, and leave oils for dishes prepared below the temperature of boiling water.

Place in the oven near the top. After 10 minutes, you can remove the tray and stir the vegetables around in the melted butter so that they are evenly coated, then place them back in the oven

They will probably take about 45 minutes to 1 hour to cook, so look in on them again about 30 minutes after you stir them in the melted butter. They will have reduced in size a little, and become quite crunchy.

Ideally, if you are cooking to impress someone, try and keep them in or near the kitchen as the vegetables roast – the oven will be emitting a variety of sizzling and popping sounds and an intoxicating aroma throughout.

Serving:

This is an ideal accompaniment to quiche, tart, pies, omelets, lasagna or mousaka. For a choice of wine, I would suggest a white wine like Pinot Grigio, but wine and food combinations are very much personal choice so it’s only a suggestion.

The Logical Dimensions

To the rational mind, this is a great meal – each serving costs about €1.50 ($2 approx) and is low fat (apart from the butter), high fibre, filling and nutritious. But the important thing really is the romantic effect, and that depends on the sensual dimension.

The Sensual Dimensions

While the food is roasting, you have sound and smell. When it emerges from the oven and is ladled on to her plate, the variety of shapes and colour should immediately engage the vision so she can’t wait to put it in her mouth – and that’s where lies the special surprise: this dish is not just about taste (there is plenty) but also texture. Never underestimate the tactile effect of roasted vegetables in the mouth – one of themost sensitive areas in the body.

By creating any experience for your guest that stimulates all her senses, and associating positively with yourself, you have made great romantic progress. And in this case, you are well ahead and haven’t even left the dinner table.

Now it’s time to follow it up with dessert, or as I was once instructed by one of the sexiest women I have ever known “Steven, you have to kiss the girls and make them pie”.

Vegan Cheesecake

Pastry base:

5 tbsp finely ground toasted, unsalted cashew nuts
1 tbsp whole meal spelt flour / oat flour / buckwheat flour
2 tsp vanilla-infused grape-seed oil / walnut oil
1 tsp light agave syrup

Filling:

1 cup soy milk
2 tsp lemon juice / orange juice / apple cider vinegar
1 lemon, juice
2 cups firm tofu, drained and patted (very) dry, chopped
1 tbsp vanilla-infused grape-seed oil / walnut oil
6 tbsp light agave syrup
2 tsp lemon zest
1 tsp vanilla essence
2 tbsp tapioca flour
20 ml corn starch

  1. Pre-heat the oven to 180°C (360°F).
  2. Make the pastry by combining all the ingredients in a small bowl. It will be a firm, heavy mixture. Line the bottom of a 1 L round pie dish with the pastry and then oil the sides (or use a silicone baking dish). Press the pastry down firmly. Leave to rest in the refrigerator.
  3. Thicken the soy milk by stirring in the juice (or vinegar). It will thicken immediately. Set aside.
  4. If you have a food processor, fit the juicing part and squeeze out the lemon juice; or use a fork. Change to the plastic S-blade. Add the tofu, oil, syrup, zest and vanilla essence. Process until floppy. Sprinkle over the flours and pour over the thickened soy milk. Process until completely smooth. Pour the tofu mixture into the baking dish onto the pastry.
  5. Place on a shelf just below the middle in the oven and bake for 30 minutes, uncovered. Reduce the temperature to 160°C (320°F)and bake a further 15 minutes. Lightly drape a sheet of tin foil over the top if the cheesecake browns too much.
  6. Remove from the oven and cool completely. The filling will become firmer.
  7. Decorate with lemon and lime zest. Cut into slices, or lift the cake from the mould before cutting.

Serves 8.

Cook’s tip:

A cheesecake forms large cracks when the outside of the batter has firmed into a thin skin and the inner filling continues to expand with the heat. One can decrease this effect by placing a bowl of water on a lower shelf to create steam in the oven. The cracks can always be concealed by serving the cheesecake with slices of fruit on top. Or, simply don’t worry about it – it still tastes delicious!

Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one’s diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes.

Marinated Tofu

Orange & fennel
4 tbsp orange juice
1 tsp grated orange zest / use dried peel and cut into small slivers
1 tsp olive oil (orange-infused is even better)
1 tsp fennel seeds, dry fried in pan and finely ground

  1. Mix all the ingredients together and marinade the tofu for a few hours, overnight or up to 3 days.
  2. Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour over the marinade and cover the dish with tin foil.
  3. Bake on the middle shelf in the oven for 20 minutes at 170°C (340°F). Remove the tin foil and bake a further 5 minutes.
  4. Remove and serve.

Ginger & kaffir lime leaf
1 tsp freshly grated ginger
1 – 2 garlic cloves, finely grated
1 tsp soy sauce
1 ml (or to taste) freshly chopped red chilli
1 small kaffir lime leaf, very finely shredded with a pair of scissors

  1. Mix all the ingredients together and marinade the tofu for a few hours, overnight or 2 days (the ginger starts losing its flavour after 2 days). Turn the pieces a few times.
  2. Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour over the marinade and cover the dish with tin foil.
  3. Bake in the oven on the middle shelf for 15 – 20 minutes, covered.
  4. Remove and serve.

Maple syrup & peanut
1 tbsp maple syrup
1 tsp peanut oil
2 tbsp toasted peanuts, chopped medium fine
2 ml soy sauce

  1. Mix all the ingredients together and marinade the tofu for a few hours, overnight or up to 3 days.
  2. Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour over the marinade and cover the dish with tin foil.
  3. Bake on a shelf just below the middle of the oven for 15 minutes at 190°C (370°F). Remove the tin foil and bake for a further 3 minutes.
  4. Remove and serve. Also tastes delicious cold, served like a patty on bread for lunch.

Thyme studded
4 tbsp fresh thyme: keep the leaves on the little twigs, but remove the thick woody stems
2 tsp olive oil
2 ml balsamic vinegar
1 ml herbal salt
cracked black pepper

  1. Cut incisions into the tofu and stuff with the thyme by pushing the twigs into the tofu with a blunt knife.
  2. Mix the rest of the ingredients together and marinade the tofu for a few hours.
  3. Transfer the tofu to a small dish, preferably lined with non-stick baking parchment. Pour the marinade over and cover the dish with tin foil.
  4. Bake at 170°C (340°F) in the middle of the oven for 20 minutes, covered.
  5. Remove and serve.

Tropical Smoothies

Ingredients:

Use your favorite combination of tropical fruits. I like to blend up mango and bananas for my smoothie drinks. I also recommend using orange juice or cranberry juice for a really great taste.

Other ingredients you can add to your smoothies are honey or agave syrup for some sweetness and ice to keep your smoothie nice and cool. The ice is an important part of the recipe, as the Vitamix blender is so strong and works so fast it can heat up your smoothie.

What to do:

Place all the fruits into your blender and add some ice to keep it nice and cool. To serve 1-2 people I would cut up 1 large banana and two mangos and use about 1 cup of juice. Make sure that the lid is locked on nice and tight. Now blend together for a minute until you get a nice, creamy drink. The amount of blending required will vary by the brand of blender that you have. You may have to make a few smoothies and experiment a bit to see what works for you.

That is it! Pour your finished drink into glasses and enjoy the thick and creamy, yet healthy snack anytime of the day. Naturally you will need to adjust the recipe for your particular tastes and amount of people you are serving.

So now you know how easy it is to make a Tropical Smoothie at home. What I like best, is that you can use up any ripe fruits that you might have and you will know exactly what is in your smoothie. You can also adjust the taste and texture just the way you like it.