avi: Made this when I was about... oh, 13? 14? >_> (Default)
2009-08-09 02:04 pm
Entry tags:

Breakfast Noodles (udon + tofu)

This is what I eat for breakfast most mornings :D Sometimes I only finish half, so I'll save the other half for lunch. I usually just measure the sauces by shakes (number of times I shake the bottle over the wok), but since [livejournal.com profile] stella8h8chang requested it, I did the shakes over a measuring cup this time ^_^

Breakfast Noodles (udon + tofu)

Ingredients:
  • 400 g udon
  • 350 g hard tofu
  • 1 tbsp pure sesame oil
  • 1/6 cup soy sauce (I use LKK Premium Soy Sauce)
  • 1/4 cup mirin
  • 1/4 cup water
Instructions:
  1. Add sesame oil to wok, turn on high to preheat oil.
  2. Cut tofu into 1 cm cubes.
  3. Once oil is ready (moves freely around the wok when turned), add tofu. Stir-fry until the tofu is yellow-brown.
  4. Add udon, water, soy sauce and mirin (in that order). Stir-fry until all the liquid is gone.
  5. Serve! Feeds 2.
Optional variations:
  • Add some lemon juice to the sauce for a tangier flavour.
  • Swap out a few tablespoons of soy sauce for dark soy sauce, for more of an indochinese feel to the final product.
avi: Made this when I was about... oh, 13? 14? >_> (Default)
2009-05-19 10:06 am
Entry tags:

Thai-style sauce for satay stir-fry

So, assuming you know how to make a stir-fry (use this post as an example or ask google if you don't!), here's an alternate recipe of my satay sauce for a more Thai-style flavour.

Man. This is just going to become my recipe dump, at this rate XD

Thai-style satay sauce

Cooking time: About 5 minutes

Ingredients:
  • 250mL coconut cream
  • 250mL peanut butter
  • 2 tsp dark soy sauce
  • 2 tsp sesame oil
  • 1 tsp tamarind paste
  • 2 tbsp vegan fish sauce
  • 1 tsp hotsauce (vary depending on how spicy you like it! Indonesian hotsauce works just as well as Thai for this)
  • 1 tbsp brown sugar OR palm sugar

Instructions
  1. Put the coconut cream and peanut butter in a bowl. Microwave on high for a minute or so to melt the peanut butter, then stir until mixed. Note: The peanut butter does not have to be completely melted straight out of the microwave, mixing will finish the job if it's warm enough.
  2. Add all other ingredients. Mix.
  3. Use! Recommended for use as a stir-fry sauce, but you could use it as a dipping sauce if you simmered it in a saucepan for about 10-15 minutes beforehand. It's okay uncooked, but it's just not worth it when you could experience the full flavour with some minimal cooking time!
avi: Made this when I was about... oh, 13? 14? >_> (Default)
2009-05-18 10:04 pm

Old: satay stir-fry with hokkien noodles

Okay so. I posted this up quiiiiiiiiiiite a while ago on the vegancooking community on lj. The recipe has evolved a bit since then, but I thought I'd put it up here anyway so I can keep track of it. I've also come up with a more Thai-style variation of the sauce, so I'll post that up soon :D

Satay stir-fry )