Vegetarian Nasi Lemak/Coconut Rice

Our 4th vegetarian lesson today is to cook this vegetarian Nasi Lemak; and I finally remember to bring along my camera to take the presentation, after cooked!

Our teacher - Mdm Chua also taught us how to make the vegetarian ikan Bilis (which is small dried fish), commonly used on this dish. We also learnt how to make our vegetarian chili and others as replacements.

Of course, after the end of Mdm Chua's cooking, all participants get a small serving of the Nasi Lemak! And husband commented that the chili is nice! Yummy!

The No-Meat Beans & Lotus Root Soup

This is one of the many common Cantonese soups! Our version of this peanuts with beans and lotus root soup, has no meat added to it!

I have no idea what is the name of the beans but it is called 白眉豆 in Mandarin. What we did was to throw in all the ingredients and slow cook for 3 - 4 hours; just add in a little mushroom essence or salt at the end of 20 mins for the flavour! Trust me... this is really a very healthy soup which is so easy to make... and the taste is really GREAT!! Yum Yum...

Kimchi Fried Rice

Here's our Kimchi fried rice for dinner tonight! I mixed some diced carrots, long beans and celery all to this fried rice.... and it was indeed a 'munchy' fried rice with a hint of spicy & sour taste! (*o^)

Strawberry With Dragon Fruit Juice

Ho-Shui Pear With Grapes Juice

Ho-Shui Pear Herbal Soup

Here's the 'Ho-Shui' pear herbal soup husband made. It is a very simple soup which only required 1-2 hours of double boil in clay pot. So healthy... and nourishing soup... cheers!! ^^

Ingredients
1 pc of Ho-Shui pear
2 pcs of fresh figs (cut half after wash)
a handful of wolfberry fruit (枸杞)
3 pcs of red dates (红枣)
someFragrant Solomonseal Rhizome (玉竹)

My Very-Own Homemade Kimchi

Here's my very first homemade Kimchi following the method and procedures which husband and I learnt from our veg. cooking class. The only exception is... ... we added more chilli to make it 'HOT'!! (^o^")

Ready to go into the fridge for 10 days fermentation... ...

and... after the 11th days....

our very own 'HOT' Kimchi... Yum! Yum!!