Measurement Conversions All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring cups and spoons are used throughout, and all cup and spoon measurements are level. We have used medium-sized (60 g, grade 3) eggs in all recipes. International Measures Volume Lengths Weights 1 teaspoon = 5 ml 6 mm = ¼ inch 30 g = 1 oz 1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = ½ inch 225 g = 8 oz 1 Australian tablespoon = 20 ml = 4 teaspoons 2.5 cm = 1 inch 500 g = 1 lb We have used international 15 ml tablespoon measures. If you are using an Australian 20 ml tablespoon, the difference will not be noticeable for most recipes. However, for flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified. Cup Equivalents ¼ cup = 60 ml = 2 fl oz 1 cup sugar, rock crystal = 125 g ½ cup = 125 ml = 4 fl oz 1 cup raw brown rice = 220 g 1 cup = 250 ml = 8 fl oz 1 cup fresh coriander leaves= 50 g 2 cups = 500 ml = 16 fl oz = 1 pint 1 cup beansprouts = 50 g 4 cups = 1 liter = 32 fl oz =1 quart 1 cup dried soy beans = 200 g 1 cup cornflour = 120 g Oven Temperature Guide When using convection ovens, the °C °F outside of the food cooks more quickly. Low 150 300 As a general rule, set the oven temperature Moderate 180 350 15°C to 20°C lower than the temperature Med. Hot 200 400 indicated in the recipe, or refer to your Hot 220 425 oven manual. Very Hot 230 450 Published by Periplus Editions (HK) Ltd. Distributors Asia Pacific: Berkeley Books Pte Ltd, www.periplus.com 61 Tai Seng Avenue, #02-12 Singapore 534167 Copyright © 2002 Periplus Editions (HK) Ltd. Tel (65) 6280 1330; Fax (65) 6280 6290. All rights reserved. The publisher wishes [email protected] to thank the following for the use of their www.periplus.com tableware: Lifestorey, Singapore, pages 5, 9,13,17,21, 27, 31, 32, 45, 50, 55, 56 and Indonesia: PT Java Books Indonesia, 60; Robinsons, Singapore, pages 14,15, 18, Kawasan Industri Pulogadung, 28, 34, 37, 38, 41 (small bowls), 46, 49, 53 Jl. Rawa Gelam IV No. 9 and 63. Tel: 62 (21) 4682 1088; Fax 62 (21) 461 0206. [email protected] ISBN 978-0-7946-0637-4 www.periplus.co.id Printed in Singapore Photography: Jorg Sunderman 12 11 1104CP Food Styling: Myrna Sim 109876543 Recipe Tester: Angie Ng Design: Periplus Design Team VEGETARIAN COOKING Daniel Reid Delicious and easy vegetarian favorites like Vegetarian Fried Beehoon, Vegetarian Beancurd Skin Rolls and Spicy Tofu with Roasted Peanuts PERIPLUS EDITIONS Singapore • Hong Kong • Indonesia Basic Chinese Ingredients Bamboo shoots are the ing. Japanese sake, mirin because their flavor is fresh shoots of the bamboo or a dry sherry may all be stronger than fresh ones. plant, which make an used as substitutes. They must be reconstituted excellent vegetable. Fresh by soaking in hot water shoots taste better than for 20 minutes or longer canned, but must be peeled, (up to an hour if you've sliced and boiled in water purchased the thicker, for about 20 minutes more expensive grade). before using. Pre-cooked Squeeze them gently to sliced bamboo shoots, remove excess moisture, packed in water, can be trim and discard the found in the refrigerated Sesame oil is extracted stems, but save the stems section of supermarkets from sesame seeds that and the soaking water to and are convenient and have been toasted, producing add to your soup stock. ready to use. Canned a dark, dense and highly bamboo shoots should be aromatic oil that is used Black Chinese vinegar is boiled for 5 minutes to for marinades, sauces and made from rice, wheat refresh before using. soups, or as a table condi- and millet or sorghum. ment. Its nutty, smokey The best black vinegars Black bean paste (tau flavor has become a hall- are well-aged and have a cheo) is similar to Japan- mark of Chinese cuisine. complex, smoky flavor ese miso but much similar to balsamic, which saltier—made of soft, may be substituted. Chinese slightly fermented soy- cooks add black vinegar beans in a salty brown sparingly to sauces, dips sauce with a distinctive and when braising meats. tang. They are mashed and used to season fish, noodle and some veg- Black Chinese mush- etable dishes. They are rooms have large caps sold in bottles in super- with creamy gills. They markets. are normally sold dried, but are also available fresh Oyster sauce is a sauce that in many places (same as is soy-based with oyster shiitake). The stems of the Sichuan pepper is also extract. Vegetarians should dried mushrooms are dis- known as fagara, Chinese look for a version sold as carded because they are pepper or flower pepper "mushroom oyster sauce". too tough to eat. Fresh (huajiao in Mandarin). shiitake stems are quite It has a sharp pungence Rice wine is used fre- edible. Dried black mush- that tingles and slightly quently in Chinese cook- rooms are often preferred numbs the lips and 2 tongue, an effect known to make it into a smooth texture and a slightly in Chinese as ma la paste. If you can't find it, sweet flavor. It is sold "numb hot". use Middle Eastern tahini dried and must be soaked mixed with some sesame in water before using. Sichuan pepper-salt pow- oil to give it more flavor. der may be prepared by Not to be confused with toasting 2 tablespoons sweet sesame paste made Sichuan peppercorns in a from black sesame seeds dry pan with 1 teaspoon which is used in some of sea salt, then grinding snacks and desserts. the mixture to a fine pow- der. This makes an excel- Wood ear fungus is a type lent table condiment. of thin, crinkly mush- room added to dishes for Sesame paste is made its crunchy texture. It is from ground, roasted available both fresh and sesame seeds and comes dried. Wash well and dis- in glass jars covered with card any hard patch in the oil. It is quite hard and White fungus is also center. Soak dried wood needs to be mixed with a known as white wood ear fungus in water until little sesame oil or water ears, and has a crunchy soft before using. \ Soft tofu Tofu skin Dried sweet tofu strips {tau kee) Tofu or bean curd comes in various form. Soft tofu is silky and smooth but difficult to cook because it falls apart. Firm tofu holds its shape well when cut or cooked and has a strong, slightly sour taste. Pressed tofu (often confusingly labeled as firm tofu) is a type of firm tofu with much of the moisture extracted and Firm tofu is therefore much firmer in texture and excellent for stir-fries. Refrigerate fresh tofu closed in a plastic container submerged in water. Tofu skin is the dried skin that forms on top of boiling soy milk; it is dried and sold in sheets as a wrapper, or as taufu keey a thick twisted skin added to meat or vegetable dishes. Dried sweet tofu strips are chewy and only slightly Pressed tofu sweet. They are brown in color and are often used in {tau kwa) vegetarian cooking as a meat substitute. Basic Chinese Ingredients 3 Chinese Eggplant Salad 500 g (1 lb) long purple 1 Pierce the eggplants all over with a fork, then cook eggplants in a microwave oven on high for 8 minutes, or steam Fresh coriander leaves, to in a steamer for 10 minutes. garnish (optional) 2 Drain the eggplants in a colander. When cool enough to handle, cut the eggplants in half lengthwise, then cut Dressing each half into sections, and place them in a mixing bowl. 6 cloves garlic, finely 3 Stir all the Dressing ingredients; except the sesame minced oil together in a separate bowl until the sugar and salt 1 teaspoon soy sauce are dissolved. Using a whisk or fork, beat in the sesame 2 teaspoons black Chi- oil until well blended. Pour the Dressing evenly over nese vinegar the eggplant and toss to coat well. Transfer to a serv- ½ teaspoon salt ing dish. Garnish with the coriander leaves, if using. 1 teaspoon sugar ½ teaspoon freshly Serves 4 ground black pepper Preparation time: 10 mins 1 tablespoon sesame oil Cooking time: 8 mins Tangy Okra Salad 300g (10 oz) okra (ladies' 1 Bring a pot of water to a rolling boil, then add the fingers), washed okra. Return to the boil, cover, and reduce the heat Fresh basil or Chinese to low. Cook for 3-4 minutes, until the okra turns celery leaves, to garnish a shiny dark green. Remove from the heat and drain (optional) well in a colander. 2 To make the Dressing, place all the ingredients, Dressing except the sesame oil, in a small bowl. Slowly dribble 4 cloves garlic, finely in the sesame oil while beating continuously with a minced whisk or a fork until the Dressing is well blended. 1 teaspoon grated fresh 3 Arrange the cooked okra on a serving platter, then ginger pour the Dressing evenly over them, add the garnish if ½ teaspoon salt using, and serve. 1 teaspoon sugar 1 ½ teaspoons black Chi- Serves 4 nese vinegar Preparation time: 10 mins 1 teaspoon soy sauce Cooking time: 15 mins 1 tablespoon sesame oil Salads 5 6 Lotus Root and Vegetable Salad with Chinese Dressing 300 g (10 oz) fresh lotus 1 Place the lotus roots in a pot and add 2 liters (8 cups) root, washed and water.