Recipes for a Vegetarian Feast
Try Your Very Own Vegetarian Meals
Whether you are a vegetarian or just trying to eat healthy, a home-cooked vegetarian meal is the way to go. It doesn’t matter whether you go for an ovo-vegetarian diet which includes eggs but not dairy products, a lacto-vegetarian diet which includes dairy products but not eggs, or an ovo-lacto vegetarian diet which includes both eggs and dairy products, whipping up vegetarian meals by yourself not only assures you of getting healthy dishes, it’s easy on your pocket, too!
Carrot and Young Coconut Soup
An unusual combination of key ingredients – carrot and young coconut – yields a delicious, carotene-rich and Thai flavour-inflected soup that is deliciously satisfying.
• 1 young coconut
• 1 brown onion, chopped
• 1 small red chilli, chopped
• 1 tbsp grated fresh ginger
• 1 tbsp lime juice
• 2 cloves garlic, chopped
• 2 tbsps olive oil
• 2-3 tbsps fish sauce
• 8 kaffir lime leaves
• 500 gms (about 4) carrots,
• peeled and sliced
• 300 gms (about 1 small)
orange sweet potato, peeled and sliced
• 750 ml water
• Salt to taste
• Coriander to garnish
• Serves four.
1. Heat oil in a large saucepan over medium heat., add onion and cook for several minutes until softened. Add garlic, chilli, ginger and lime leaves and cook for 1 minute.
2. Add carrot and sweet potato, stir well then add water (water level should just cover vegetables). Bring to a boil, then reduce heat and simmer for about 20 minutes, or until vegetables are tender.
3. Cool slightly, discard the lime leaves then transfer to a blender and puree until very smooth.
4. Cut young coconut and extract the juice. Scrape coconut flesh from the inside and slice finely to use as a garnish.
5. Return pureed soup to saucepan, add coconut juice and fish sauce to taste, bring to the boil.
6. Finally, add lime juice and season with salt if necessary. Serve soup garnished with sliced young coconut flesh and coriander leaves.
A Malay side dish that is robust and versatile, serve this up with a pot of freshly steamed rice for spice that will delight!
• 15 eggs
• 25 (400g) fresh red chillies
• 25 (450g) shallots, unpeeled weight
• 2 tsps sugar
• 4 – 5 tbsps tamarind
1. Grind sambal ingredients together.
2. Hard boil the eggs then peel and dry them.
3. In a deep pan, heat oil to deep-fry the eggs. When oil is hot, carefully lower eggs in to completely brown the outside.
4. Fry the blended (rempah) ingredients in a fair amount of oil until the oil separates. Add approximately 1 small bowl of strained tamarind juice. Continue frying until fragrant, then add in the cooked eggs to the mix.
Recipes provided by SUPERNATURE SUPERCOOK and SUPERNATURE located at Park House, 21 Orchard Boulevard and Paragon Shopping Centre. For more recipes, visit www.supernature.com.sg.