About Me

I love to cook and more importantly, I like to improve the way I cook certain dishes. As such, this blog is borne out of a desire for a simple and organized way to manage the different variations of the dish that I tried. I will be posting recipes, pictures and comments on what works for me and what don’t. Hopefully, you will enjoy your time here, and do remember to give your feedback! Cooking is a constant evolution, a process and definitely not an end result!

[Guest Post] Vegan Meat Substitutes by Michelle Rebecca

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Vegan Meat Substitutes
Switching from a meat-based diet to a vegan diet takes some adjustment. While some people adapt quickly, others continue to have meat cravings. That's understandable: you may have eaten meat for decades.
When the urge to eat meat hits, don’t give in. Vegans are versatile and imaginative cooks, and over the years have created many meat-free dishes to satisfy your craving for what the Japanese call umami (the savory taste associated with meat).
With a little adjustment, you can often substitute the products listed below for meat in your favorite dishes. While this may seem as challenging as learning to use contractor accounting software, you'll quickly learn which meat substitutes to use with individual recipes.
Tofu
Ask a meat eater to name a meat substitute, and he'll probably say tofu; he’ll probably also say it’s bland and uninteresting. Tofu, made from soybean milk, is one of the best-know meat substitutes on the planet, and its mild, bland flavor is exactly why it’s a good meat substitute. Tofu soaks up other flavors, either during cooking or sitting in a marinade.
Use firm, water-packed tofu for recipes that call for grilling, frying or baking. Before using, press the water out by wrapping the tofu in a clean towel and pressing it under a heavy weight for about 30 minutes. Soak slices in your favorite marinade until they’re ready to cook.
Creamy or silken tofu, however, doesn't hold its shape during cooking, so it’s best for sauces, dressings and desserts.
While Western tofu recipes exist, China, Japan and other Asian countries have cooked with tofu for over 2000 years, so their recipes are a great way to introduce vegetarian cooking to meat-eaters.
Tempeh
Tempeh is the Indonesian equivalent of tofu, made with whole fermented soybeans. This makes tempeh more flavorful and thicker than tofu. Cooks usually soak tempeh in a marinade or sauce for an hour before cooking to soften the texture and smooth out the strong flavor.
Seitan
Seitan, made from wheat gluten, originated in Japan and was probably created to add umami to vegetarian cooking. A convincing substitute for chicken, seitan is also a good source of protein. You can buy seitan at most health food stores or find recipes for homemade seitan online.
Store-Bought Imitation Meats
Imitation meat products are showing up on grocery shelves. Your kids will find little difference between tofu dogs and meat-based hot dogs, especially if you barbeque them.
You can also find ground meatless products that mimic sausage, chicken, and beef. Some of these products are surprisingly good, but your mileage may vary from one product to another. Be sure to read the ingredients carefully: most are soy-based, and many rely heavily on sodium and salt for flavor.
Grains, Beans and Mushrooms
While grains, legumes and mushrooms won't trick many people into thinking they're eating meat, whole grains and beans are important sources of fiber, protein and vitamins. A good bean chili (sorry Texas!) is just as filling and fiery as its beef-based counterparts.
As for mushrooms, their chewiness and savory taste always make them popular vegan ingredients. If you're craving umami, stir-fry some mushrooms in oil and soy sauce. Add some fresh bread and you've got a delicious, savory treat.
Michelle is an aspiring writer who enjoys blogging about anything and everything! She loves how blogging gives her the opportunity to improve her writing skills, voice her thoughts and opinions, and share advice with an unlimited audience.

Grilled Portabello Mushroom with Cheeze, Bacon and Parsley

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Grilled Portabello Mushroom with Cheeze, Bacon and Parsley

For mushroom lovers, this is another of Roasted Portobello Mushroom with Bacon and Cheeze version that I have shared previously. This is a simplified version and the best thing about this recipe is that there is no need to touch on the stove. All you need is an oven with Grilled Function.

Ingredients
  1. 9 Medium Portobello Mushrooms
  2. 1 tablespoon of Chopped Garlic
  3. Dried Parsley (eg. Brand Masterfood)
  4. 3 tablespoon of Mozzarella Cheese
  5. 1 Streaky Bacon
  6. Salt
  7. Coarse Black Pepper
  8. Olive Oil
Preparations
  1. Remove the Mushroom Stalk by using a kitchen scissor
  2. Cut Bacon into Bacon bits
  3. Spread some Olive Oil on Baking tray or Aluminium Foil
  4. Place Mushroom on the tray
  5. Sprinkle some Salt and Pepper
  6. Distribute Garlic onto the Mushroom Caps evenly
  7. Spread Cheese evenly onto the Mushroom Caps
  8. Add Bacon on Mushroom Caps
  9. Sprinkle Parsley on Mushroom Caps
Steps
  1. Place Mushroom into Preheat Oven, Grilled Function, approx 15 minutes
  2. At 10 minutes, check if Mushroom is cooked and adjust timing accordingly.
Tips and Comments:
  1. Once Mushroom turn dark and soft, it is cooked.
Serve while Hot!

Good to be serve as a Side with a Main Course, or as a finger food in an intimate event.

Stir-fry Asparagus with Abalone Locos and Scallops with Osyter Sauce

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Stir-fry Asparagus with Abalone Locos and Scallops with Osyter Sauce

This dish is very suitable to be one of your Chinese New Year Reunion Dinner dishes. You can use big Scallops and Abalone instead.

Ingredients
  1. 8 to 10 stalks of Asparagus (Cut off approx 4cm from the bottom of the stalk, and use a peeler to peel of the stem.)
  2. 8 to 10 Small frozen Scallops (Thaw)
  3. 2 Abalone Locos (eg. Brand Fortune or Golden Chef. Cut into Slices)
  4. 1 tablespoon of Chopped Garlic
  5. 2 tablespoon of Chinese Rice Wine (Hua Diao Jiu)
  6. 1 1/2 tablespoon of Oyster Sauce
  7. 1 teaspoon of Corn Flour (Mixed with 1 tablespoon of water)
  8. 2 tablespoon of Olive Oil
Preparation
  1. Boil Asparagus for approx 6 minutes. At around 3 minutes, add Scallops and boil until cooked. (approx 3 to 4 minutes).
  2. Place on the plate.
  3. Mix Rice Wine with Garlic.

Steps
  1. Add Olive Oil into hot pan
  2. Once Oil is hot, turn off the heat
  3. Add Prep No. 3 (Garlic with Rice Wine) and stir-fry until garlic is fragrant. (before Garlic turns brown)
  4. Add Oyster Sauce and stir to mix well
  5. Turn to low heat
  6. Add Scallops and Abalone Locus and stir to mix well for approx 2 minutes
  7. Add Corn Flour mixture slowly while stiring
  8. Add another 2 tablespoon of hot water if sauce is too salty
  9. Pour it onto Asparagus
Serve while Hot!

Good to go with Rice with a few other chinese dishes.

Note that Abalone Locos from Can is already cooked, hence just a heat up will be sufficient.

Steamed Seabass in Cantonese Style

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Steamed Seabass in Cantonese Style
 Ingredients
  1. 300g to 400g Seabass
  2. 3 thin slices of Ginger (Peeled and Cut into slices)
  3. 2 Shallots (Peeled and Chopped, approx 2 tablespoons)
  4. 1 tablespoon of Chopped Garlic
  5. 3/4 teaspoon of Sugar
  6. 2 tablespoon of Hua Diao Jiu (Chinese Rice Wine)
  7. 2 tablespoon of Light Soya Sauce
  8. 4 tablespoon of White Wine
  9. 2 1/2 tablespoon of Olive Oil
Preparation
  1. Rinse Seabass with Water and wash it with White Wine (Ingred. No. 8)
  2. Mix Ingred No. 2 to 7
Steps
  1. Place Seabass on a steam-proof plate
  2. Place into steamer or rice cooker for approx 10 to 15 minutes
  3. 5 minutes before Seabass is cooked, heat up pan and add Olive Oil
  4. Add Prep No. 2 and stir-fry for approx 1 minute (before Garlic turns brown)
  5. Once Seabass is cooked, drain off the water. Spread Light Soya Sauce on the seabass and add the mixture above (Step No. 4) on the Seabass
Serve while Hot!

Good to go with Rice with a few other chinese dishes.
Tips and Comments:
  • Slices a few slashes on the fish body will help to ensure that the fish is easier to cook and also, increase the flavours of the ingredients in the fish.