Mushroom Biryani - Fragrant Basmati rice cooked with Indian Biryani spices & Button Mushrooms

 

When my friends visited here recently we had endless stories to share. Part of our conversation also involved about our new foodie experiments. We were together in Sri Lanka and eventually we all moved into different directions. One girl came from Australia and other from UK. Never in our dreams we thought we would have our re-union here, in the most beautifully landscaped but land locked country.

Ingredients for Mushroom Biryani

Malaysian Mee Goreng (Fried Noodles)

Making tasty noodles has evolved in my kitchen with age and places I’ve been living. My childhood memories of home cooked noodles is simple. Noodles slightly colored in yellow using turmeric powder, mixed with leeks and carrots served with fried fish curry. (yes I’m a converted vegetarian, for 18 years) After a while when my mom became vegetarian and chose to avoid garlic and onion, she’d make the noodles with french beans, cabbage and carrot and serve it with some curry. South Asians cannot live without curry. (Some of Hindus (Brahmins, Jains) and Chinese vegetarians do not consume garlic and onion)

As we moved to South East Asia I was introduced to variety of noodles, and different methods of cooking them. Noodles in curry bowl (Laksa), Bee Hoon (Rice Noodles), chow mein (Chinese style stir-fried noodles), char kway teow  etc., While I tried most of them I also developed my style of making noodles incorporating Malaysian, Chinese, Thai as well as my mom’s style.

Stir-fried Tofu with Peppers

My prayers and good wishes to all affected people in Japan ! God.....please give strength to cope with this situation. Stop worrying, it won't help those who are suffering.

Tofu is not my favorite food, but I still try to take it due to its health benefits.. I make stir fried dishes, or add tofu to noodles or fried rice or soups.

Tofu is an excellent source of protein for vegetarians, also is a great source of calcium and iron. Regular intake of tofu helps to reduce serum cholesterol, Low Density Lipoprotein LDL (bad cholesterol) and triglyceride concentrations. Tofu is an essential ingredient in oriental cuisine, but increasingly becoming popular among western vegetarians.

This is a mildly spicy stir fried dish with three colored peppers, good to serve with rice or noodles. It takes only few minutes to prepare this wholesome dish.

Ingredients
Serves 2-3


100g firm tofu – cut into cube size
¼ of each green, red and yellow peppers – thinly sliced
1 tbsp minced garlic and ginger
50g shitake mushrooms thinly sliced
1 tbsp dark soy sauce
1 tsp chili flakes
1 tbsp tomato puree
2 tbsp vegetable oil
Salt to taste


Method


Heat oil in a pan, sauté garlic ginger for a minute. Add tofu, mushrooms stir fry for 5 minutes. When they turn into golden brown color, add soy sauce and tomato puree stir well.

Add chili flakes, salt to taste. Remove from heat and serve with your choice of main meal.

Lemon Grass and Vegetable Soup

The Lemon grass is a good cleanser that helps to detoxify the Liver, pancreas, kidney, bladder and the digestive tract. It cuts down uric acid, cholesterol, excess fats and other toxins in the body while stimulating digestion, blood circulation, and lactation; it also alleviates indigestion and gastroenteritis. Also, it can reduce blood pressure. Lemon grass, when boiled contains high amounts of beta-carotene; the powerful anti-oxidant that helps to prevent cancer.

Ingredients
Serves 2-3
1 vegetable soup cube
1 bowl of vegetables, like celery, cabbage, carrot, tofu, green and red chili, mushroom - diced
Lemon Juice
1 tbsp vegetable oil
1 tbsp minced garlic and ginger
Salt to taste
2 lemon grass sticks cut into 4 inches length
1 tsp corn flour mixed in cold water
For garnishing
Few spring onion diced
Coriander leaves finely chopped

Method


Heat oil in a pan, sauté garlic and ginger for a minute. Add vegetables, stock cube and lemon grass, stir for 2-3 minutes.


Add one bowl of water, cover the pan with lid and boil the soup for 5-10 minutes till vegetables are tender.


When soup is simmering add corn flour mixture, and salt to taste stir for 2 minutes. Turn off heat add lemon juice and salt to taste.


Ladle soup into bowls garnish with coriander and spring onion.

Oyster Mushroom Spicy Stir-fry

Oyster mushrooms are packed with protein, vitamin B and C. These mushrooms are also rich in mineral salts that our body needs. The iron, phosphorous and calcium in these mushrooms is double that of chicken, pork and beef. It is also believed that vitamin B3 in these mushrooms is five to ten times higher as in any other vegetable.


Ingredients
Serves 3-4
500g Oyster Mushroom (wash them in water, squeeze water, then tear them into thin strips including stems. Cut off edges of the stems)
1 Large onion thinly sliced
1 tbsp minced garlic and ginger
4 tbsp vegetable oil
Few curry leaves
2 tbsp pepper
1 tsp turmeric powder
Salt to taste
2 tbsp curry powder
1 tbsp dark soy sauce
½ lemon juice

Method
Heat oil in a large pan, add onion, curry leaves, garlic ginger, and oyster mushrooms. Sauté for few minutes.


When mushrooms starts to wilt, add turmeric powder, salt, pepper. Cook stirring occasionally for 10 more minutes.


Once mushrooms are cooked and turns to crispy golden brown colour, add soy sauce, curry powder and mix well. Turn off heat sprinkle some lemon juice.


Serve with rice / noodles / choice of main meal.

Noodles in Soup (Tang mein)

Among chinese, noodles in soup (Tang mein) are far more popular than fried noodles (chow mein). This soup is originally chicken soup, converted to vegetarian version using tofu.

Ingredients

Serves 2

100g firm tofu cut into cube size

50g shitake mushrooms sliced

100g kalian or choy sum chopped

2 spring onions chopped

1 tbsp minced garlic and ginger 

200g noodles

1 cube vegetable stock

2 tbsp vegetable oil

Salt and pepper to taste

2 tbsp soy sauce

1 tbsp tomatoes puree

10 spring onion thinly chopped

Method

Heat oil in a pan, add  tofu, mushroom and soy sauce, sauté for few minute’s till they are slightly brown. Set them aside

In the same pan add oil sauté ½ of spring onion, garlic ginger paste for a minute. Add tomato puree, vegetable stock and one bowl of water and bring to boil.

Separately boil water in a sauce pan, add noodles cook for 2 minutes. When noodles are cooked add chopped kalian/ choy sum. Drain water set aside.

When soup is simmering, add salt and pepper to taste.

In soup bowls serve noodles, kalian / choy sum, pour soup over noodles, add tofu and mushrooms, garnish with spring onion.

Tofu and Chilli Soup

Ginger and lemon grass adds an aromatic note to this tasty, refreshing soup, simmered vegetables served over delicious noodle soup. The soft vermicelli rice noodles are the perfect foil to the crunch of the cooked vegetables, and soak up the flavoursome liquid of this soup wonderfully well.

Ingredients

Serves 2-3

100g firm tofu cut into cube sizes

1 tbsp minced garlic & ginger

1 lemon grass stalk, crushed to release flavour

2 fresh red chillis chopped

4 baby corns roughly chopped

1 carrot cut into thin sticks

1 vegetable soup cube

2 spring onions finely chopped

6 shitake mushrooms sliced

1 tomato chopped

1 tbsp tomyam paste

100g vermicelli noodles

2 tbsp soy sauce

2 tbsp sesame oil

Salt and pepper to taste

Method

Heat oil in a large pan; add tofu, mushrooms and soy sauce, sauté for 4-5 minutes. When tofu changes to golden colour, add minced garlic ginger, soup cube, lemon grass, tomato, tomyam paste stir well for 2 more minutes.

Add one bowl of water, baby corn and let the soup simmer for 5 minutes.

To cook the noodles, pour boiling water over vermicelli noodles, leave it for 5 minutes. When noodles are cooked drain water and set them aside.

When soup is simmering, add carrots and salt mix well.

Serve noodles in bowls, ladle soup on top, garnish with chopped red chilli and spring onion.

Fragrant Tofu and Vegetable Soup

One of the most refreshing and healthy soups, this fragrant dish would make an ideal light lunch or supper.

Serves 2-3

Ingredients

2 tbsp sesame oil

100g firm tofu cut in cube size

1 vegetable stock cube

2 tsp chili flakes

1 kaffir lime leaf thinly sliced

1 onion chopped

2 tbsp garlic ginger paste

2 fresh red chilli, chopped

1 lemon grass stalk finely chopped

6 shitake mushrooms thinly sliced

2 spring onion chopped

2 tbsp soy sauce

1 tbsp lime juice

1 tbsp sugar

Salt and pepper to taste

Method

Sauté tofu, by heating oil in a pan, add tofu, mushroom and soy sauce. Stir occasionally until tofu is golden. Set them aside.

In the same pan stir fry garlic ginger, onion by adding oil. After 2 minutes add vegetable stock cube, 1 bowl of water, lime leaf, lemon grass, soy sauce, sugar and chopped red chili, simmer for 5-10 minutes.

When soup is boiling add chilli flakes, lime juice, salt and pepper to taste. Turn off the heat and add tofu and mushrooms.

Serve in bowls garnish with spring onion.

Noodle soup with tofu

This light and refreshing soup is an excellent pick-me-up. The aromatic, spicy broth is simmered first, and then the tofu, mushrooms and noodles are added.

Serves 2-3

Ingredients

150g noodles

1 vegetable soup cube

1 tbsp dark soya sauce

1 tbsp tomato puree

1 tbsp sugar

1 tbsp garlic ginger paste

100g tofu cubed

2 tbsp vegetable oil

5-6 shitake mushrooms thinly sliced

½ lemon juice

50g peanuts roasted

2 spring onions chopped

Method

Heat oil in a pan, roast the peanuts for 5 minutes, when peanuts change into golden colour, set them aside.

In the same pan stir fry mushrooms and tofu for 4-5 minutes, add few drops of soy sauce mix well, when tofu changes to golden brown, set them aside.

Stir fry garlic ginger for a minute, add soup cube, tomato puree, soy sauce, sugar, 1 bowl of water, and bring to boil.

In a separate sauce pan, boil water, when water is boiling add noodles and salt cook noodles, drain water and set aside.

When soup is simmering add salt, turn off heat mix lime juice, tofu and mushroom.

Serve noodles in soup bowls, ladle soup into the bowl, garnish with spring onion and roasted peanuts.

Tofu Soup with Mushrooms and Tomato

This light, clear Thai soup relies on an aromatic broth. The tofu and mushrooms absorb all the delicious flavours.

Serves 2-3

Ingredients

50g Shitake mushrooms thinly sliced

2 tbsp vegetable oil

1 tbsp dark soy sauce

1 onion sliced

2 fresh red chilli sliced

1 tbsp garlic ginger paste

100g tofu cut into to cube size

2 tomatoes diced

1 vegetable soup cube

1 celery stalk sliced

Salt and pepper to taste

Chopped coriander leaves for garnishing

Method

Heat oil in a large pan, sauté tofu and mushrooms adding soy sauce, until tofu and mushroom changes into golden brown. Set them aside.

In the same pan add 1 tbsp oil sauté onion, red chilli and garlic ginger for 2 minutes. Add tomato, soup cube, and celery mix well for 2 more minutes. Add one bowl of water bring to boil for about 5-10 minutes.

When soup starts simmering add salt and pepper to taste. Turn off heat mix tofu and mushroom with the soup.

Ladle soup in bowls garnish with chopped coriander and red chilli.

Nourishing Chinese Green Pea & Tofu Soup

This soup has a combination of all colours of vegetables and tofu to make it tasty & nourishing.

Serves 2-3

Ingredients

1 vegetable soup cube

1 tbsp garlic ginger paste

1 tomato chopped

Salt to taste

1 medium carrot diced

50g firm tofu cubed

100g shitake mushroom sliced

50g de-froze green pea

1 tbsp corn flour mixed in 2 tbsp cold water

2 tbsp sesame oil

Few spring onion chopped

200g noodles

Method

Heat oil in a large pan, sauté tofu and mushroom until they are golden brown. Set aside.

In the same pan add 1 bowl of water, soup cube, garlic ginger, chopped tomato and bring to boil. When soup is simmering, add salt, carrot & corn flour mixture and stir well.

Separately boil water in sauce pan, when water is boiling add noodles salt and cook till they are soft. Drain water set aside.

Turn off heat, add stir fried mushroom, tofu and green peas to soup & mix well.

Serve noodles in bowl, and ladle soup into bowls, garnish with spring onion.

Monk’s Soup

Ingredients

Serves 2-3

1 cube vegetable stock

1 stalk lemon grass, halved length wise

1 tbsp tamarind paste

2 tbsp soy sauce

1 tbsp brown sugar

½ lime juice

1 tbsp garlic ginger paste

1 fresh red chili finely diced

100g green beans cut into 2.5 cm

Firm Tofu cut into cube size

2 spring onions sliced

50g shitake mushrooms sliced

Salt to taste

200g noodles

2 tbsp vegetable oil

Method

Heat oil in a pan stir fry mushroom and tofu for 4-5 minutes till they turn to golden brown color. Sprinkle soy sauce mix well, and set aside.

In the same pan add 1 bowl of water, soup cube, soy sauce, tamarind juice, lemon grass, garlic ginger, brown sugar stir well, bring to boil for 5 minutes.

Separately boil water in a sauce pan, add salt and noodles boil for 2-3 minutes, when noodles are soft drain water set aside. In same boiled water add green beans, blanch for 3-4 minutes. Drain beans and wash them in cold water. Set aside.

When soup in simmering add stir fried tofu, mushroom, salt to taste and mix. Turn off heat.

Add noodles in soup bowl, add soup, sprinkle with red chili and spring onion.


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Vegetable Noodles

This is a complete meal with all vegetables, mushroom, tofu, mixed in a sauce made with soy sauce,tomato puree, veg stock & tomyum


Serves 2-3
Ingredients
50g tofu cut into cube’s
50g shitake mushroom sliced
2 tbsp dark soy sauce
1 carrot thinly sliced
1 celery stick sliced
100g cabbage chopped
50g kalian Chinese brocoli

For sauce
1 tbsp garlic ginger paste
2 spring onion’s chopped
1 tbsp soy sauce
1 tbsp tom yam
1 tbsp tomato puree
1 tbsp sugar
1 tbsp corn flour mixed in cold water
1 stock cube
1 red chili finely chopped
200g Noodles

Method
Heat oil in a pan stir fry tofu and mushrooms, sprinkle a little bit of soy sauce, stir fry until tofu is slightly brown and set aside.

In the same pan stir fry carrots, celery and cabbage for 2 minutes. Vegetables should not be overcooked. set aside.

To make the sauce, put some oil in pan, add garlic onion ginger, stir fry. Add soy sauce, tomato puree, tom yam paste, sugar, corn flour mixture, stock cube, chopped red chilies.

Boil the noodles, when noodles are boiled add chopped kalian, leave for a minute, drain noodles n kalian, it’s not necessary to completely drain the water.

Put the noodles in sauce, mix add rest of the vegetables, lower the heat and add chopped Kai lan (Chinese brocoli) or spring onion n serve hot.

Laksa – Noodles in curry bowl

Serve’s 2

6 shitake mushrooms cut lengthwise
1 cube vegetable stock
100g firm tofu cut into cube sizes
2 tbsp soy sauce
150g noodles
100ml coconut cream
2 tbsp fried onion
2 coriander leaves for garnish
Handful of chopped spring onion

To make laksa paste
1 large onion cut in to quarter size
1 tbsp garlic ginger paste
4 candlenuts
1 lemon grass stalk finely sliced
6 large red chilies
1 tbsp tamarind paste
1 tbsp palm sugar
2 tbsp curry powder
1 tsp coriander seeds
1 tsp fennel seeds

To make the paste put all ingredients in blender with adequate amount of water blend till it’s smooth.

Heat oil in a large pan sauté tofu, mushroom adding soy sauce till it’s slightly brown. Set them aside.

In the same pan add coconut crème, blended paste, soup cube and bring to boil for about 5 minutes. Depending on your preference add water. Add salt to taste.

Separately boil water in a pan, when water is boiling add 1 tsp salt and noodles. When noodles are cooked, drain water and set aside.

Serve soup in bowl up to ½ or ¾ level, add noodles, mushrooms, tofu. Garnish with fried onion, spring onion and coriander leaves.