Vegetarian Sambal (Chilly) Tofu with Cauliflower for Nasi Lemak (Coconut Milk Rice)

The best thing about deep fried tofu is that it will soak up all the tasty gravy in a dish. In this recipe I sautéed the sambal (chilly) gravy then add in the deep fried tofu and cauliflower. This spicy dish is a real good companion for Malaysian famous nasi lemak (coconut milk rice).
I also added more chillies in to it for extra kick.

Ingredients
Chilly, 5 pcs
Ginger, 1 inch length, remove skin
Serai (lemongrass), 2 pcs
Shallots, 5 pcs
Tamarind juice, from 2 tablespoons of tamarind
Salt to taste
Sugar to taste
Tofu, 3”x3”x3”, cut into small cubes
Cauliflower, 1 rice bowl
Vegetable oil 4 table spoons

Blend chilly, ginger, serai and shallots until fine. You can also use a pestle and mortar to do this. Somehow, most Asians prefer to use the second method because they claim that the dish would turn out tastier this way!
Deep fry the tofu until golden brown and put aside. Heat up wok and put in the vegetable oil. Then, sautéed the blended ingredients until fragrant. Add in the tamarind juice, salt and sugar to taste. Put in the cauliflower and fry until it is cook. Lastly, add in the deep fried tofu. Dish up and serve with the nasi lemak rice!

Vegetarian Sambal Goreng (Fried Chilli) Taukan (Wet bean curd blocks) with Celery

I love cooking with taukan (wet bean curd blocks). It goes down well with many types of ingredients and it is a great replacement for meat. I decided to add in some leeks to give the dish some crunchy green vegetable.

Ingredients
Tau kan, 1 block, cut into small strips
Onions, 1 pc, chopped finely
Celery, 2 stalks, cut into bite sizes
Tamarind juice, from 1 table spoon of tamarind paste
Sugar to taste
Salt to taste
Chilli paste (or powder), 3 table spoons

Sauteed onions and chilli paste in hot oil until fragrant. Add tamarind juice, salt and sugar to taste. Add a little water and bring to a boil. Add taukan and celery. Serve with steamed rice or nasi lemak (coconut milk rice)

Related post using Tau Kan
1) http://veganformation.blogspot.com/2008/11/simple-recipe-vegetarian-tomato-sauce.html
2) http://veganformation.blogspot.com/2008/09/simple-recipe-vegan-sambal-petai-tau.html

Simple Recipe – Vegan Sambal Petai Tau Kan (Chili Petai Wet Bean Curd Blocks) - Halal

Wet bean curd blocks- Tau Kan


Petai- Still in pods


The petai beans


Yummy vegan sambal petai Tau Kan

You can buy Tau Kan (wet bean curd blocks) from vegetarian specialty stores. If you cannot find Tau Kan, you can actually use dry bean curd strips (soak in water) for this recipe. I let my imagination ran wild a bit and came out with this recipe which the non-vegan version normally uses prawn. I use Tau Kan because of its springy texture which is a bid similar to prawns. Your can also replace the pungent petai (Scientific name : Parkia speciosa; aka twisted cluster bean or stink bean), with cucumber if you don’t like petai.

Ingredients
Tau kan(Wet bean curd blocks) – 4 pcs, cut into strips
Tamarind – 1 table spoon, add water, and use only the juice.
Sugar – 1 teaspoon
Salt to taste
Turmeric (kunyit) powder – ½ teaspoon
Petai (optional, you can also use cucumber)
Chili paste – 1 table spoon
Vegetable oil – 3 table spoons

Blend
Shallots 5 pcs
Lemongrass (serai) 2 stalks

Heat up oil in wok and put in the blended ingredients, turmeric and chili paste. Sautéed until fragrant. Add tamarind juice, sugar and salt to taste. Stir the mixture for a short while. Then add in the Tau Kan. Cook for 1 minute and then add in the petai and serve.

Related Post on Tau Kan Recipe :
1) http://veganformation.blogspot.com/2009/06/vegetarian-sambal-goreng-fried-chilli.html
2) http://veganformation.blogspot.com/2008/11/simple-recipe-vegetarian-tomato-sauce.html

Simple Recipe – Vegetarian Chili Potato - Halal

Draining away excess oil

Chili potatoes, yum yum

Calling all hot and spicy food lovers! This recipe is easy to prepare. Taste good if eaten with steam rice.

Ingredients
1) 3 medium size potatoes, cut into thin slices
2) Chili powder or chili paste, 1 table spoon
3) Sugar, 1 teaspoon
4) Salt, ½ teaspoon
5) Tomato sauce, 1 table spoon
6) Shallots, 5 pcs, cut into thin slices
7) Vegetable oil

Heat up vegetable oil in wok and deep fry the potato until golden brown. Take out the potatoes and put aside. Leave a little bit of oil in the wok and stir fry the shallots until crispy. Add in chili powder and stir the chili under low heat until for around 3 minutes. Then add in salt, sugar and tomato sauce. When the salt and sugar dissolve, add in the potatoes and stir until the chili coat the potatoes evenly.