Home cooked vegetarian food - Tomato Fry

Here is another vegetarian dish that sometimes we prepare for our yoga retreats guests here in Langkawi.

Tomato Fry (serves 4 people)


10 medium sized tomatoes, washed and cut each tomato into 6 even wedge shaped pieces

2-3 cloves

1 tablespoon of mustard seeds

1 teaspoon of turmeric powder

1 cinnamon stick or half a teaspoon of cinnamon powder

30-40 curry leaves, washed and dried

3-4 dried chilies (break into smaller pieces, remove excess seeds)

Optional 2-3 small red or green chilies, halved and remove seeds, depends on the spiciness that you prefer

Salt and black pepper to taste

2 tablespoons of cooking oil

*DO NOT ADD WATER
*DO NOT COVER WITH LID

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Heat the oil at medium heat.

Add the cloves for a few seconds to flavor the oil and then remove them. It can be unpleasant if we accidentally bite into the cloves when eating.

Add mustard seeds, curry leaves, dried chilies, small chilies (optional), turmeric powder, cinnamon stick, or ground cinnamon powder. When the spices start to be fragrant, add tomatoes and stir well. Put the stove on high heat (this is very important). Add salt and black pepper according to your taste. Stir well. When the tomatoes begin to soften (the skin starts to detach from the tomatoes) and the juice starts to release from the tomatoes, remove from heat and serve hot.

The cooking process is less than 5 minutes.

After remove from heat, the tomatoes will continue to release more juice.

It is very good to eat with rice or chapati.

It is quick, economical and very tasty.

Bon Appétit!

Home cooked vegetarian food - Coconut Milk Cauliflower

Here is another vegetarian dish that sometimes we prepare for our yoga retreats guests here in Langkawi.

Coconut Milk Cauliflower (serves 3-4 people)

1 head of big sized cauliflower or 2 heads of small sized cauliflower. Rinse well and cut into bite-sized pieces of florets. Leave out the main stalk.

2-3 cloves

1 tablespoon of mustard seeds

1 cinnamon stick or half a teaspoon of cinnamon powder

30-40 curry leaves, washed and dried

3-4 dried chilies (whole)

Optional 2-3 small red or green chilies, halved and remove seeds, depends on the spiciness that you prefer

4-5 cloves of garlic, chopped finely

10-15 slices of peeled ginger

3-4 kaffir lime leaves if available, washed and crush them in your hand to get the flavor out

Salt and black pepper to taste

2 tablespoons of cooking oil

about 300 ml of thick coconut milk

*Do not cover with lid during cooking, as the vegetables will become soggy.

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Heat up the oil in medium heat.

Put in the cloves for a few seconds to flavor the oil and take them out from the oil. It's not nice if we accidentally bite into the cloves when eating.

Add mustard seeds, curry leaves, dried chilies, small chilies (optional), garlic, ginger, cinnamon stick or powder. When it starts to fragrant, add cauliflower florets and stir-fry for about 30 seconds. Add salt and black pepper according to your taste. Stir well. Add coconut milk and kaffir lime leaves. Put the heat on high.

Add a little bit of water if needed (no more than 100 ml). No need too much water. The thick coconut milk will be diluted by the liquid coming out from the cauliflower.

Cooked for about 2-3 minutes or until the cauliflower cooked to your preferred texture. Some like it crunchy, some like it soft. Remove from heat and serve hot.

It is very good eating with rice.

Bon Appétit!

Home cooked vegetarian food recipe - Pasta with fresh button mushrooms in home made tomato sauce

Here is another vegetarian cooking recipe for our yoga retreats guests here in Langkawi.

Pasta with fresh button mushrooms in home made tomato sauce (serve 2-3 people)

500 grams of fresh button mushrooms, sliced

3-4 ripe tomatoes, cut into chunks

About 20 cherry tomatoes

4-5 tablespoons home made tomato sauce (Click here for the recipe)

1 medium size onion, chopped finely

1 small red or green chilly, remove seeds and chopped coarsely (optional)

3 cloves of garlic, chopped coarsely

Some dried herbs - Italian Mixed Herbs or Basil

Black pepper & salt to taste

A bit of cooking oil

A bit of butter

A bit of olive oil

Pasta - Penne or Spaghetti

Boiling water to cook pasta

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Cook the pasta in hot boiling water with a bit of cooking oil and salt until the preferred texture. Drained and keep warm.

Heat up the pot or the non-stick wok in medium heat.

Add some cooking oil and butter. Add in onion, stir well until slightly soften, and then add chopped garlic and chillies. Stir evenly until the onion browned and fragrant.

Add sliced button mushrooms, black pepper and a bit of salt. Stir well until fragrant and slightly changed colour.

Add the tomatoes chunks. Cooked for about 1 minute.

Add 4-5 tablespoons of homemade tomato sauce, a bit of water, dried herbs, salt and black pepper to taste.

Add the cherry tomatoes and some olive oil.

Stir evenly until the sauce thicken.

Remove from the heat.

You can either serve the pasta and the sauce separately, or mix the pasta into the sauce just before removing the sauce from the heat.

Bon Appétit!

Home cooked vegetarian food recipe - Tofu with herbs and home made tomato sauce

Here is another new vegetarian cooking recipe for our yoga retreats guests here in Langkawi.

Tofu with herbs and home made tomato sauce (serve 2-3 people)

5-6 blocks of firm tofu, cut into inch size cube, season with a heap teaspoon of salt, drained off the excess liquid after 10-15 minutes

4-5 tablespoons home made tomato sauce (Click here for the recipe)

1 medium size onion, chopped finely

1 small red or green chilly, remove seeds and chopped coarsely

2 cloves of garlic, chopped coarsely

1-2 tablespoons of balsamic vinegar

Some dried herbs - Rosemary & Thyme

Black pepper to taste

A bit of cooking oil

A bit of water

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Heat up the non-stick wok in medium heat.

Add 2 tablespoons of cooking oil into the hot wok, sauté the tofu until lightly browned. Put aside.

Add tiny bit of oil and add in onion, stir well until slightly soften, and then add chopped garlic and chillies. Stir evenly until the onion browned and fragrant.

Add 4-5 tablespoons of homemade tomato sauce, a bit of water, black pepper, dried herbs and balsamic vinegar.

Add in tofu. Stir evenly until the sauce thicken.

Remove from the heat.

Serve hot with rice, or as a snack on its own.

Bon Appétit!

Photo Album - Vegetarian home cooked food

 Aubergines with garlic, chillies and herbs

 Yellow curry with potato and mango

 Mushroom soup and home made bread

 Green curry with mix vegetables

 Long beans with ginger, dried chillies, mustard seeds, curry leaves and turmeric

 Red curry with potato and mango

  Tofu stew with home made tomato sauce

 Broccoli and long beans

 Roast potatoes with herbs and olive oil

 Carrot cake

Home made Red, Yellow and Green Curry Paste

Home cooked vegetarian food recipe - Tomato Sauce

Tomato Sauce

1 kg tomatoes, washed. Cut a small cross on the base of the tomatoes, grill in oven for 20 minutes with the base facing up, then peel and blend.

1 medium size onion, chopped finely

(Optional) 2 small red chillies, remove seeds and sliced

2-3 cloves of garlic, chopped coarsely

2 tablespoons of balsamic vinegar

Salt & black pepper to taste

A bit of cooking oil

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Heat up the non-stick wok in medium heat. Add about 2 tablespoons of cooking oil.

When the oil is hot, sauté the onion, (optional chillies) and garlic until soft and fragrant.

Add in the tomatoes. Lower the heat once the tomato puree starts to boil. Stir occasionally until the tomatoes are well-cooked and the sauce thickens. This takes about 45-60 minutes.

Add salt, black pepper and balsamic vinegar. Stir well and remove from the heat.

Allow to cool, then blend into a smooth paste.

Use fresh or freeze for future use.

Home cooked vegetarian food recipe - Mango & potato red curry

Here is another vegetarian dish that sometimes we prepare for our yoga retreat guests here in Langkawi.

Mango & Potato Red Curry (serves 2-3 people)

5-6 medium-sized potatoes, peeled and cut into big chunks. Cook in boiling water for 5 minutes with 1 tablespoon of salt. Drain.

The flesh of 2 peeled slightly under-ripe mangoes cut into chunks.

2-3 tablespoons red curry paste - http://mengfoonglai.blogspot.com/2014/04/home-cooked-vegetarian-food-recipe_14.html

150 ml coconut milk

1/2 teaspoon of Mango Powder

1 cup of water

Salt & black pepper to taste

A few Thai Basil leaves or Laksa leaves (Optional)

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Heat up the wok, add coconut milk. Cook until the coconut milk is boiling. Add the red curry paste, stir evenly on a low to medium heat until the paste and coconut milk is thick and fragrant.

Add water and stir evenly for everything to mix well until boiling.

Add potatoes and stir well.

Add black pepper and salt.

Stir well on a medium heat until the sauce thickens. Stir in the mangoes. Cooked for about 1 minute and turn off the heat.

Add the Thai Basil leaves or Laksa leaves if available.

This is a dish with a thick and rich sauce that coats the potatoes.

Serve hot.

It is very nice accompanied with fresh salads.

Bon Appétit!

Home cooked vegetarian food recipe - Stir-fried long-beans

Here is another new vegetarian cooking recipe for our yoga retreats guests here in Langkawi.

Stir fried long-beans (serve 2-3 people)

300 grams of long-beans. Washed and cut into 3 cm long strips.

1 teaspoon mustard seeds

1 handful curry leaves

2 dried chillies. Washed, dried, cut into half and deseeded.

1 heap teaspoon ginger paste

1 level teaspoon turmeric powder

1 level teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

Cooking oil

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Heat up the pot at medium high heat. Add a bit of cooking oil.

When the oil is hot, add mustard seeds, curry leaves and dried chilies. Stir evenly until the oil fragrant. Add in turmeric powder, stir well and add in long beans, salt and black pepper.

Stir evenly for about 2-3 minutes. Do not cover.

Turn off the heat.

Do not over cooked the long bean. It should be a little bit crunchy.

Serve hot with rice.

Bon Appétit!

Home cooked vegetarian food recipe - Chana Masala (Chickpea Curry)

Here is another new vegetarian cooking recipe for our yoga retreats guests here in Langkawi.

Chana Masala (Chickpea curry) (serve 6-8 people)
This is a recipe I learned and modified from Manjula's Kitchen

400 grams of chickpeas, soaked over night and then cooked in pressure cooker for 15 minutes after it starts to steam. Turn off the heat. Wait until the steam completely released, then drained the chickpeas.

8 tomatoes, grilled in oven for about 15 minutes, peeled and blend into a puree.

2 teaspoons cumin seeds (jeera)

3 tablespoons gram flour / chickpea flour (Besan)

3 teaspoons ginger paste

2 red or green chillies, chopped

6 teaspoons coriander powder (dhania)

1 and 1/2 teaspoons turmeric powder (haldi)

1 and 1/2 teaspoons chilly powder

2 heap teaspoons salt (adjust to taste)

1 and 1/2 teaspoons garam masala or chana masala

Cooking oil

2 cups of water

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Heat up the pot at medium high heat. Add about 4 tablespoons of cooking oil.

When the oil is hot, add cumin seeds, gram flour. Stir evenly until the gram flour turn slightly brown and fragrant.

Add ginger paste, tomato puree, chopped chillies, coriander powder, chilly powder, turmeric powder.

Stir evenly until the paste well-cooked and fragrant.

Add in the chickpeas, garam masala or chana masala and salt. Add water, cooked until boiling. Switch to low heat and cover. Cooked for 15-20 minutes.

Serve hot with rice or bread, or as a snack on its own.

Bon Appétit!

Home baked Carrot Cake

This is a smaller size of the usual carrot cake. Serves 4 portions.

*I use mug as I don't have a cup at home.

Preheat the oven at 180 degree Celsius. Depends on your oven, you might need to increase the temperature to about 200 degree Celsius.

Beat 2 eggs, 1 block melted palm sugar - gula melaka (or 1/2 mug brown sugar), 65 gm melted butter until all mixed well.

Shift 1 mug cake flour, 2 teaspoons cinnamon powder, 2 teaspoons nutmeg powder, 1 teaspoon baking powder, 1/2 teaspoon bicarbonate soda, 1/2 teaspoon salt.

Mix the flour mixture, I mug grated carrot, 1/2 mug raisins, 1/2 mug walnuts and some grated orange zest into the eggs batter.

Pour the mixture into a medium sized greased baking mould, and bake for about 45 minutes. Take out from the oven.

Stand for 10 minutes. Remove from the baking mould.

Serve warm.

Home cooked vegetarian food recipe - Vegetarian Thai Red, Green & Yellow Curry Paste

Basic ingredients for curry paste -

According to your taste, you may alter each ingredient more or less.

2-3 inches ginger, 2-3 inches galangal, 4 stalks lemon grass (use only 3 inches long from the root), 3-4 cloves garlic, 8 shallots, a bunch of Thai basil leaves, 1 heap teaspoon coriander seeds (toasted), 1 heap teaspoon black pepper

Salt to taste

For Red Curry Paste

Add a few fresh small red chillies or dried chillies (soaked and deseed), 1 teaspoon red chilly powder, half teaspoon cumin seeds (toasted) into the basic ingredients

For Green Curry Paste

Add a few fresh small green chillies, a few lime leaves, a bunch of fresh coriander, half teaspoon cumin seeds (toasted) into the basic ingredients

For Yellow Curry Paste

Add a few fresh small red or green chillies, a few lime leaves, 1 heap teaspoon turmeric powder into the basic ingredients

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Grind everything into a paste.

Add about 2 tablespoons oil in the wok at low-medium heat, add in the paste with 1 heap teaspoon salt. Stir well for about 10-15 minutes until fragrant and thickens.

Let it cool down and keep in an airtight jar, either use them fresh, or keep in the fridge for about 1 week, or freeze them for later use.

Home cooked vegetarian food recipe - Aubergines & tofu stew

Here is another new vegetarian cooking recipe for our yoga retreats guests here in Langkawi.

Aubergines & Tofu Stew (serve 2-3 people)

2 medium size or 1 large long eggplants or aubergines, rinse and cut into about 3 cm length width way, and then cut into 1-2 cm thick strips. Soak in water for 5-10 minutes, and drained.

2 blocks of firm tofu, cut into 2 cm strips, season with a bit of salt

4-5 tomatoes, chopped coarsely

1 medium size onion, chopped finely

2 small red chillies, remove seeds and sliced

2 cloves of garlic, chopped coarsely

1 tablespoon of balsamic vinegar

A pinch of dried herbs - Rosemary & Thyme

Salt & black pepper to taste

A bit of cooking oil

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Heat up the non-stick wok in medium heat. Add about 1 tablespoon of cooking oil.

When the oil is hot, sauté the aubergines until soft. Put aside.

Add another tablespoon of cooking oil into the hot wok, sauté the tofu until lightly browned. Put aside.

Add tiny bit of oil and add in chopped garlic, small red chillies and onion. Stir evenly until the onion well-cooked and fragrant.

Add in the chopped tomatoes in low heat and cover. Stir occasionally until the tomatoes melted. This takes about 10-15 minutes.

Turn the heat to medium and add in the eggplants or aubergines and tofu. Stir evenly. Add a little bit more water if needed, but not too much.

Add salt, black pepper, dried herbs and balsamic vinegar. Stir well and remove from the heat.

Serve hot with rice or bread, or as a snack on its own.

Bon Appétit!

Home cooked vegetarian food recipe - Stir-fried Enoki Mushroom

This is one of the vegetarian recipes that sometimes we prepare for our yoga retreat guests here in Langkawi.

Stir-fried Enoki Mushrooms (serves 2-3 people)

4 packs of Enoki mushrooms, remove the roots, washed, drained and separated

3 garlic cloves, chopped finely

1 cube inch ginger, chopped finely

1 small green chilly, chopped

A bit of cooking oil

Sesame oil

Salt and black pepper

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Heat up cooking oil in medium heat. Add garlic, ginger and green chilly. Stir gently until fragrant or lightly browned.

Add Enoki mushrooms, stir well. There will be liquid coming out from the mushrooms. Add salt and black pepper to taste, and sesame oil. Turn the heat up to high. Stir well for about 2 minutes, until the liquid thickened.

Serve hot with rice, or just as a snack.

Bon Appétit!

Home cooked vegetarian food recipe - Oven Roasted Courgettes & Carrots

Here is another vegetarian dish that sometimes we prepare for our yoga retreat guests here in Langkawi.

Oven Roasted Courgettes & Carrots (serves 3-4 people)

3 carrots, rinsed, peeled and cut into bite size chunks

1 green courgette, rinsed and cut into bite size chunks

1 yellow courgette, rinsed and cut into bite size chunks

8-10 cherry tomatoes

6-8 garlic cloves (optional, if you don't like garlic)

About 3-4 tablespoons olive oil

About 2 heaped teaspoons of mixed herbs

Salt and black pepper to taste

Hot boiling water

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Boil the carrots with hot boiling water for 5-6 minutes and drained.

Pre-heat the oven at 250 degrees Celsius.

Put the courgettes, cherry tomatoes, garlic cloves and boiled carrots into an oven dish.

Add in olive oil, mixed herbs, salt and black pepper. Mix well.

Put into the oven for about 35-40 minutes. Stir from time to time, to make sure the vegetables are cooked evenly.

Serve hot.

Bon Appétit!

Home cooked vegetarian food recipe - Stir-fried Chinese Cabbage with baby sweet corns

Here is another vegetarian dish that sometimes we prepare for our yoga retreats guests here in Langkawi.

Stir-fried Chinese Cabbage (serves 3-4 people)

One whole Chinese Cabbage rinsed and drained well, and cut into 1 inch width

About 10 baby sweet corns, halved

2-3 small red or green chillies, seeds removed

About 10 slices of peeled and sliced ginger, cut into matchsticks

2 tablespoons of cooking oil

1 tablespoon of sesame oil

Salt and black pepper to taste

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Heat up the wok at medium heat. Add cooking oil.

Add sliced ginger and chillies, sautéed until fragrant.

Add baby sweet corns. Add a bit of salt and black pepper. Stir evenly for about 1 minute.

Add Chinese cabbage. Stir evenly for a few seconds. Add salt to taste. Keep stirring until cabbage turn soft. Add sesame oil, stir well and turn off the heat.

There will be a little bit of juice coming out from the cabbage, there's no need to add water at all.

Serve hot immediately with rice, or just as a snack on its own.

Bon Appétit!

Home cooked vegetarian food recipe - Stir-fried eggplants or aubergines with mixed herbs

Here is another new vegetarian cooking recipe for our yoga retreats guests here in Langkawi.

Stir-fried Eggplants or Aubergines with mixed herbs (serve 2-3 people)

2-3 medium size eggplants or aubergines, rinse and halve lengthwise, then cut into about 1 cm thick slices

4 small red or green chillies, remove seeds and chopped finely

5-6 cloves of garlic, chopped

About 2 teaspoons of dried mixed herbs

Salt and black pepper to taste

A bit of cooking oil

About 1 and a half cups of hot boiling water

x x x x x x x x x x x x

*Non-stick wok is very important in this recipe. I don't know if it will work on a normal wok, as the eggplants might keep sticking onto the wok.

Heat up the non-stick wok in medium heat. Add about 2 tablespoons of cooking oil.

When the oil is hot, add in chopped garlic and chillies. Sautéed until fragrant.

Add in the eggplants or aubergines. Stir evenly. The eggplants will absorb the oil and look dry. Sprinkle some salt over the eggplants evenly, and stir well. Add 1 and a half cups of hot boiling water and stir. Again the eggplants will absorb all the liquid and become dry. It should be moist but dry. The eggplants might break into smaller pieces as we stir. It's fine.

Add in mixed herbs and black pepper.

Keep stirring or tossing until the eggplants cooked evenly, or until the eggplants turn soft and browned, almost slightly burnt. This process takes some patience, cooking at medium heat.

Serve hot with rice or bread, or as a snack on its own.

Bon Appétit!

Home cooked vegetarian food recipe - Stir-fried chillies eggplants or aubergines

Here is another new vegetarian cooking recipe for our yoga retreats guests here in Langkawi.

Stir-fried Chillies Eggplants or Aubergines (serve 2-3 people)

2-3 medium size eggplants or aubergines, rinse and halve lengthwise, then cut into about 1 cm thick slices

3 shallots, sliced thinly

4 small red chillies, remove seeds and sliced

2 dried chillies, remove seeds and sliced

2-3 cloves of garlic, chopped finely

2-3 slices of peeled ginger, sliced finely

Salt to taste

A bit of cooking oil

Some hot boiling water

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*Non-stick wok is very important in this recipe. I don't think it will work on a normal wok, if the eggplants keep sticking onto the wok.

Heat up the non-stick wok in medium heat. Add about 2 tablespoons of cooking oil.

When the oil is hot, add in sliced shallots, stir evenly until soft. Add in ginger, garlic, small red chillies and dried chillies. Stir-fry until fragrant.

Add in the eggplants or aubergines. Stir evenly. The eggplants will absorb the oil and look dry. Sprinkle some salt over the eggplants evenly, and stir well. Add tiny bits of hot boiling water and stir. Again the eggplants will absorb all the liquid and become dry. Add a little bit more water if needed, but not too much. It should be moist but dry.

Keep stirring or tossing until all the slices of eggplants cooked evenly, until the eggplants turn brown, almost slightly burnt.

Serve hot with rice or bread, or as a snack on its own.

Bon Appétit!

Home cooked vegetarian food recipe - Boiled or mashed potatoes

Here is another vegetarian dish that sometimes we prepare for our yoga retreats guests here in Langkawi.

Boiled or mashed potatoes (serves 3-4 people)

5-6 medium size potatoes

Salt

Water

2 level tablespoons of Mustard for boiled potatoes

Salted or unsalted Butter for mashed potatoes

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Washed the potatoes nicely. For boiled potatoes, keep the skin. For mashed potatoes, peeled the skin.

Cut potatoes into chunks and put into a pot, add room temperature water until just enough to cover all the potatoes, add about 2 heaped teaspoons of salt, and cooked for about 20 minutes, or until the potatoes are cooked. If a knife sinks easily under its own weight into a potato, then it is cooked.

Drain the potatoes.

For boiled potatoes, mix with the mustards and serve hot. Add salt and pepper to taste.

For mashed potatoes, mashed the potatoes with a potato ricer or with a fork (if you don't have a potato ricer), while adding the butter (as you prefer). Serve hot. May add salt and pepper to taste. If you use salted butter, then you don't really need to add additional salt.

Bon Appétit!

Home cooked vegetarian food recipe - Oven Roasted Portobello or Button Mushrooms

Here is another vegetarian dish that sometimes we prepare for our yoga retreats guests here in Langkawi.

Oven Roasted Portobello or Button Mushrooms (serves 4 people)

4 big Portobello mushrooms, or 500 grams of button mushrooms or brown mushrooms

About 2 tablespoons of olive oil

4-6 cloves of whole garlic, peeled and lightly pounded

Salt and black pepper

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Rinse the mushrooms and drain off any excess water.

Put the Portobello mushrooms into an oven dish, with the stem facing up and cross cut the stem a bit.

Mix the garlic into the olive oil. And spread the garlic olive oil over the mushrooms. and sprinkle some salt and pepper over them. Sprinkle more olive oil if prefer.

If using button or brown mushrooms, then put them into a bowl. Mix them well with the garlic olive oil, salt and pepper. Then put them into the oven dish.

Put it into the oven cook for about 20 minutes (without preheat the oven) at 220 degrees Celsius.

Serve hot.

It is good to eat with some fresh mixed green salads, tomatoes, and potatoes dishes.

Bon Appétit!

Home cooked vegetarian food recipe - Stir-fried Crispy Broccoli

Here is another vegetarian dish that sometimes we prepare for our yoga retreats guests here in Langkawi.

Stir-fried Crispy Broccoli (serves 3-4 people)

I know there are some people don't like to eat Broccoli, just like me in the past, as the way of cooking makes a big difference in the taste and texture of Broccoli. But now I discovered an easy and tasty way of cooking Broccoli that even my husband also loves it, as back at home in Europe, usually Broccoli is prepared by boiling or steaming, and this makes the Broccoli tasteless and soggy which is one of the reasons why some people don't like to eat Broccoli, but it is such a fantastic nutritious vegetable if we know how to cook it.

Here is a simple way to cook it.

2 heads of Broccoli. Rinse well and Cut off the individual branches from the main stalk one by one. Leave out the main stalk. If the branches stem is thicker than our little finger then halve it into two parts. Or else keep the whole branch as one, this will keep the crunchiness after cooking. Keep off any excess water from the Broccoli (this is very important).

About 10 fresh baby sweet corn, halved

1 small red or green chilly, halved and remove seeds

Half of a yellow onion, chopped finely

4-5 cloves of garlic, chopped finely

2-3 slices of peeled ginger, and then shredded thinly

Salt and black pepper to taste

2 tablespoons of Sesame oil

A bit of hot boiling water

A bit of cooking oil

*Do not cover the vegetables, as the vegetables will become soggy.

*The flavor coming from onion, garlic or ginger can be altered as you like. You can just use either onion, or garlic, or ginger on its own, but increase the quantity of it. Or you can mix match onion and garlic. Or garlic and ginger. Or onion and ginger. They give different taste to the vegetables.

x x x x x x x x x x x x

Heat up a wok in medium heat. Add about 2 tablespoons of cooking oil.

When the oil is hot enough, add the chopped onion and stir evenly until soft. If it is too dry, then add a little bit more of cooking oil.

Add ginger for a few seconds, then add garlic and chilly, stir evenly until the garlic turn slightly golden, the onions are browned, then add the baby sweet corn. Add a pinch of salt and stir well for about 30 seconds.

Add Broccoli, quickly stir fry them mixing into the onion, garlic and ginger. Add about 1 heaped teaspoon of salt and half teaspoon of pepper (sprinkle them evenly over the broccoli), stir well. Add about 3-4 tablespoons of hot boiling water just to bring up some hot steam in the wok to cook the Broccoli evenly. Stir for a few seconds, you can see the Broccoli starts to change colour. Switch off the fire. Add in 2 tablespoons of sesame oil, stir well into each Broccoli branch. Add salt if needed. Remove from the wok and put into a bowl or a plate, and serve immediately, so that the Broccoli doesn't continue to cook sitting in the hot wok.

From the moment you put in the Broccoli, salt and pepper, a bit of hot boiling water and sesame oil, it should take less than 3 minutes. It has to be quick and keep stirring, so that the Broccoli cooked evenly and doesn't get over-cooked. It is okay to eat Broccoli even if it is slightly under-cooked. The whole cooking process is less than 10 minutes. So time yourselves. As the vegetable is best to be eaten as soon as it leaves the wok.

It should be crispy and tasty, especially when we cook with love and peace.

Do not worry if it is not salty enough, because we can add salt and pepper afterwards when it is served on the table.

It is very good eating with rice or just by itself as a snack.

I could eat a whole head of stir fried Broccoli each time. Hope you like it too.

Bon Appétit!