Tag Archives: vegetables

Mee Goreng – Malaysian Fried Noodles

22 Jun

Mee goreng which translates as fried noodles is a very popular dish in Indonesia, Malaysia & Singapore. Thought to be derived from Chow Mein, it is believed to have been brought over by Chinese immigrants.

There are hundreds of different variations of  Mee Goreng. It is sold from stalls as street food as well as in high-end restaurants. Some versions contain prawns, chicken or beef.  This recipe came from Ami’s Vegetarian Delicacies who lives in Malaysia. I changed the egg noodles to soba noodles to keep it vegan & gluten-free and used cashews instead of peanuts but apart from that it is fairly similar to her original recipe.

Malaysian Mee Goreng Recipe

serves 2-3, vegan, gluten-free. Adapted from Amis Vegetarian Delicacies

  • 1 1/2 tbsp olive oil
  • 1 tsp sesame oil
  • 150 gr mushrooms , cleaned & thinly sliced
  • a handful of cashew nuts (I used salted)
  • 150 gr chinese cabbage, shredded
  • 1 carrot, shaved into ribbons with a peeler
  • 1 stick celery, diagonally sliced
  • 1 tbsp chilli bean paste
  • 200 gr soba noodles (or egg noodles)
  • 2 or 3 spring onions, sliced diagonally (save some of the green parts for garnish)
  • 1 spring garlic, finely sliced

For the sauce

  • 1 tbsp sesame oil
  • 1 tbsp minced ginger
  • 2 cloves garlic, minced
  • 1 spring onion, finely sliced
  • 1 tbsp dark soy sauce or kecap manis (Indonesian sweet soy sauce)
  • 1 tbsp oyster sauce (vegetarian)
  • 1 tbsp curry paste (I used Massaman curry paste)
  • 1 tbsp sambal oelek (Indonesian chilli sauce)

To Garnish

  • a handful of fresh coriander/chives (optional)
  • a few slices of spring onion (green parts)
  • a handful of cashew nuts (I used salted)
  • a handful of crispy fried onions (bought in a bag/tub)

Heat the olive and sesame oils in a large frying pan or wok over a medium heat. Add the mushrooms and cashew nuts and cook for about 5 minutes until the mushrooms are browned. Tip this into a bowl and set aside.

In the same pan add a bit more of the oils, when hot , stir in the cabbage, carrot, celery and chilli bean paste and stir fry for 3-4 minutes. Tip this into the bowl with the mushrooms and mix well.

Meanwhile cook the noodles in boiling salted water according to the instructions on the packet, drain them in  a colander, rinse under the cold tap to stop them cooking and set aside.

For the sauce heat the sesame oil in the same frying pan over a medium heat and stir fry the spring onion, garlic and ginger for 2 minutes but don’t let it burn. Then add the rest of the sauce ingredients and stir everything together for a minute.

Reduce the heat slightly, stir in the noodles and cooked vegetables and mix everything to coat in the sauce and heat through. Serve immediately garnished with more cashews, spring onions, crispy onions and fresh coriander/chives.

This is also equally delicious served cold/room temperature the next day as a salad.  This gives the flavours time to develop and mingle together.

Enjoy!

Things That Made Me Smile Today……

A field of lilac flowers….

Apricot Oleander….

Bright orange/coral rose, amazing…..

Mediterranean Roasted Veg with Basil Bean Puree and Toasted Pine Nuts

15 Apr

It has definitely decided to skip Spring here and go straight to Summer, at least for the moment. It always rains at Easter though, every year, without fail. Just as the re-enactment of the crucifixion gets going. Poor Jesus (a very honoured young man from the town) up on that cross in the pouring rain. It all adds to the dramatic effect, I suppose. I’ll be following the processions and documenting all that is Semana Santa (Holy Week) in Alhaurin next weekend. You’ll get to see some photos of the most important date in the town’s religious calendar and hopefully feel some of the atmosphere and theatre of it all. It really is not to be missed.

Anyway this pre- Easter heat wave has got me craving summery food and, to me, there is nothing that says Summer more than Mediterranean roasted vegetables. I love roasted veg, I don’t know why I don’t cook them more often. It is easy, packed full of flavour tastes like sunshine on a plate. You can roast them with whatever herbs and spices you like. I went for the classic garlic and rosemary because I have a rosemary plant on my terrace that is growing like mad at the moment. I added a pinch of dried chilli flakes too because I think it brings out all the other flavours but if you don’t like chilli, leave it out.

I went for the all time Top 3 (in my opinion) summer Mediterranean vegetables. Red pepper, aubergine and courgette with an onion (red would be nice) thrown in to bring it all together. I roasted them on 3 trays all at the same time. One for the pepper & onion, one for the courgette and one for the aubergine. They take about 30 – 35 minutes to get nicely browned. I put some whole unpeeled garlic cloves on the tray to roast as well for about 10 – 15 minutes. I love roasted garlic it’s sweet, mild and smoky and tastes amazing in my favourite butterbean mash.

I bought  a big bunch of beautifully scented basil too. The smell of fresh basil screams summer to me and I had an idea to make a basil pesto bean mash without the cheese, cream or butter (because of the detox).  What I ended up doing was a kind of deconstructed pesto. I blended the five roasted garlic cloves with a tin of butterbeans loads of sliced basil leaves some lemon juice and extra virgin olive oil. I decided to leave the pine nuts out and use them toasted as a garnish to give an added crunch. Who knew pesto without the parmesan was so good? Because nobody told me. It’s a revelation, totally delicious and in no way lacking in flavour in the absence of cheese. If you don’t believe me try this recipe, it’s my new favourite thing. Pesto, no parmesan is my friend…

Mediterranean Roasted Vegetables

serves 2, vegan, gluten-free

  • 1 large red pepper, deseeded & cut into wide strips
  • 1 red onion, peeled & cut into wedges
  • 1 large courgette, thinly sliced, lengthways
  • 1 aubergine, thinly sliced lengthways
  • 3 cloves garlic, crushed
  • 3 tbsp olive oil (or more)
  • 3 sprigs fresh rosemary leaves, finely chopped
  • 3 pinches of dried chilli flakes
  • salt & black pepper
  • 5 or 6 unpeeled cloves of garlic for the bean mash

Preheat oven to 200 C. Put the sliced veg on three lined baking trays. The pepper & onion on one, courgette on the second and aubergine on the third.

In a small bowl, combine the crushed cloves of garlic, chopped rosemary leaves, chilli flakes, olive oil, salt & black pepper. Brush a little of this mixture over each piece of veg, you  may need to add more oil. 

If you are making the roasted garlic for the bean mash put 5 or 6 cloves of unpeeled garlic on one of the trays and remove from the oven after about 15 minutes until softened.

Roast the veg in the preheated oven for about 30 minutes until slightly charred and tender.

 Roasted Garlic & Basil Pesto Butter Bean Puree with Toasted Pine Nuts

serves 2 vegan, gluten-free

  • 5 or 6 cloves garlic, unpeeled, roasted (see above)
  • 1 tin/jar 400 gr cooked butter beans (or any white bean), drained & rinsed
  • the juice of half a lemon
  • 3 or 4 tbsp extra virgin olive oil
  • 15 – 20 large basil leaves, stacked, rolled up and finely sliced
  • salt & black pepper
  • a handful of pine nuts
  • basil leaves, stacked, rolled and finely sliced for garnish

 Put the rinsed & drained beans into a bowl or food processor. Squeeze the roasted garlic out of their skins into the beans. Add the rest of the ingredients, except the pine nuts and blend to a smooth creamy puree.

If it is too thick add more olive oil or a splash or stock/water.  Taste for seasoning, you may need more salt, lemon juice or basil.

Toast the pine nuts in a dry frying pan, shaking occasionally, until slightly browned. Keep your eye on them or they will burn. When you are ready to serve heat the bean puree in a saucepan.

If you want to make pesto, no parmesan replace the butterbeans with a handful of toasted pine nuts, blend and adjust seasoning to taste. It’s lovely on baby new potatoes…..

Serve a big spoonful of the deliciously creamy bean mash next to a twisted pile of the Mediterranean roasted veg. Sprinkle with the toasted pine nuts and shredded basil leaves. Eat and remember, this is good for you. It tastes so good you’d think it was bad….

Red Peppers are super-rich in vitamin C and beta carotene, both powerful antioxidants with anticancer effects. The aubergines & courgettes are rich in potassium, which helps to balance fluid levels in the body.

Moment of Gratitude or “Things that made me smile today”….

A herd of goats blocking the road…

Buen Fin de Semana!!

Making Your Own Veg Stock

27 Jan

 I use veg stock a lot in my cooking so I thought it was about time I started making my own. I don’t know why I haven’t done it before, it’s just a case of being organised, which I am not, so that is why it has taken so long for me to get around to it.

I made my Minestrone soup last night so I put all the trimmings from the leeks and onions, the cabbage core and outside leaves, carrot ends & peelings, some celery stalks & leaves, the top of the red pepper, some bashed garlic cloves, 3 bay leaves, a sprig of rosemary & thyme, parsley stalks, some halved cherry tomatoes, a few chopped mushrooms, 8 whole peppercorns and a big teaspoon of salt in a big pot and filled it with water. You bring it to the boil then simmer with a lid on for at least 30 minutes. I tasted mine after 30 minutes added some more salt and left it to simmer for another 30 minutes to get a more intense flavour.  Strain it, leave it to cool, store some of it in the fridge for up to 3 days and freeze the rest.

Then you have lots of beautiful, golden, natural veg stock with no artificial nastiness to use for making soups, stews, risottos, sauces, curries…..

I must have about made about four litres I think. Which is probably enough to last me a week. If I get into the habit of keeping my trimmings and making it every Monday I’ll never have to buy veg stock again. It’s delicious, free and chemical free.  You can use whatever vegetable trimmings you have but I would definitely include onions, garlic and carrots for sweetness. You could add fresh ginger and some star anise if you wanted an Oriental base or cumin seeds, fennel seeds and turmeric root for an Indian flavour. Just make sure you wash the vegetables before you start and buy organic wherever possible.

I am going to be using this stock tonight to make a Thai Squash Wonton Soup……”See” You Tomorrow!

Walking For Inspiration

18 Sep

This is basically a food blog set up to share my insane love of food with like minded people. We live in a small village in Andalucia & every morning we take our crazy dog Rufus for a walk in the “campo”. We walk past small farms growing fruit & vegetables which inspires me to cook with seasonal produce & come up with recipes using these ingredients.

I am a vegetarian but my partner Allen is not. We eat vegetarian food at home all the time and we are constantly surprising ourselves with new delicious dishes. I am really conscious of not being a “vegetarian” blog as I want everyone to try these gorgeous dishes & not even notice that they are vegetarian!

Rufus At Home

food to glow

feel good food that's good for you

Pease Pudding

Just another WordPress.com weblog

Chica Andaluza

Sometimes Up a Mountain in Andalucia and sometimes Down by the Sea on the English South Coast

Agrigirl's Blog

Placemaking for Healthier Communities and a Healthier Planet

Kitchen Operas

Gluten-Free Deliciousness

for the love of yum

A girl who loves to cook fresh, fun, and global cuisine.

The Path To Authenticity

Mind, Body & Spiritual Growth