Hello and welcome to Uncle Anhs' Vegan recipes. Simple to make at home and tasty and healthy.
For our first recipe we delve in to the vegan offerings of China. This recipe is adapted from the home chefs of China. It is not served in restaurants because it takes a long time to cook the traditional way. I cook it straight in a wok which is much faster.
It is a savoury rice cake which is then re-fried with condiments.
Ingredients:
fine rice flour which can be sourced at asian grocers
tapioca starch
diakon radish You may like to try substituting carrot and onion or all three
water
vegetable oil
Re-frying condiments:
dark soy
MSG
preserved cabbage
light soy
peanut oil
salt
sugar
spring onion
Implements:
a wok So it is easier to get the cake out
a large mixing bowl
Method:
Peel and soak the radish, carrot and onion.
Put say a loose cup of rice flour and the same amount of tapioca starch in to the mixing bowl.
chop the radish into slightly-larger-than-julienne strips.
Chop onion and carrot into roughly the same shape.
Put vegetables in with the flours in the mixing bowl. Toss around to coat the vegetables with flour.
Add say one liter or more of room temperature water and mix with your hand so you can work the lumps of flour out. You should have a very loose mixture of flour and water with veges in it.
Heat a wok and add vegetable oil. Swill the oil around so the sides of the wok are coated.
Pour all the flour and vege mixture in to the wok and turn the heat down to minimum. Put a lid on and wait for about ten minutes. Take the lid off while being careful of the steam. Test with a knife whether the middle is cooked. If there is no liquid mixture on the knife and the cake is firm then it is cooked.
Let cool overnight or for a few hours.
Slide the cake out of the wok on to a plate or board. Cut it in to squares or rectangles about two inches thick.
Heat the wok and add a little peanut oil to hard fry. Put the cake pieces in to the wok and turn when one side is golden. In a small bowl put salt, sugar, MSG, dark soy and light soy according to your taste. Wash the preserved cabbage and squeeze to remove excess water.
When the cake pieces are golden on both sides add preserved cabbage and sauce and then spring onion. Cook a little longer then serve.
The cake pieces should be a little crunchy and wet with the sauce while soft on the inside.
Enjoy.
For our first recipe we delve in to the vegan offerings of China. This recipe is adapted from the home chefs of China. It is not served in restaurants because it takes a long time to cook the traditional way. I cook it straight in a wok which is much faster.
It is a savoury rice cake which is then re-fried with condiments.
Ingredients:
fine rice flour which can be sourced at asian grocers
tapioca starch
diakon radish You may like to try substituting carrot and onion or all three
water
vegetable oil
Re-frying condiments:
dark soy
MSG
preserved cabbage
light soy
peanut oil
salt
sugar
spring onion
Implements:
a wok So it is easier to get the cake out
a large mixing bowl
Method:
Peel and soak the radish, carrot and onion.
Put say a loose cup of rice flour and the same amount of tapioca starch in to the mixing bowl.
chop the radish into slightly-larger-than-julienne strips.
Chop onion and carrot into roughly the same shape.
Put vegetables in with the flours in the mixing bowl. Toss around to coat the vegetables with flour.
Add say one liter or more of room temperature water and mix with your hand so you can work the lumps of flour out. You should have a very loose mixture of flour and water with veges in it.
Heat a wok and add vegetable oil. Swill the oil around so the sides of the wok are coated.
Pour all the flour and vege mixture in to the wok and turn the heat down to minimum. Put a lid on and wait for about ten minutes. Take the lid off while being careful of the steam. Test with a knife whether the middle is cooked. If there is no liquid mixture on the knife and the cake is firm then it is cooked.
Let cool overnight or for a few hours.
Slide the cake out of the wok on to a plate or board. Cut it in to squares or rectangles about two inches thick.
Heat the wok and add a little peanut oil to hard fry. Put the cake pieces in to the wok and turn when one side is golden. In a small bowl put salt, sugar, MSG, dark soy and light soy according to your taste. Wash the preserved cabbage and squeeze to remove excess water.
When the cake pieces are golden on both sides add preserved cabbage and sauce and then spring onion. Cook a little longer then serve.
The cake pieces should be a little crunchy and wet with the sauce while soft on the inside.
Enjoy.
