Spicy Noodles with Multi Colored Vegetables & Tofu in Spiced Corn Flour Sauce

Noodles has always been on our weekly dinner menu. But method of making noodles is evolving. My mum made it very simple, she served noodles tossed with stir fried leeks and carrot to add some color. I tasted different varieties of noodles when I lived in Southeast Asia. Some of these mouth watering varieties are mee goreng, hokkien mee, chow mein, lo mein, pad thai etc., Each of these varieties has its own unique ingredients and sauces.

The Beauty of Broccoli

Soy Marinated Curry Chicken (100% Vegan & Vegetarian)

This curry is deceptive; because you can make them (non-vegetarians) believe that it’s real meat. I always make this curry when I’m entertaining non-vegetarian guests. Some of them think that I’ve prepared a meat curry especially for them.

Mock chicken, lamb, chicken breasts, prawns and fish are some of the popular fake meats available here in Southeast Asia.  They are made with soya, mushroom stems and other preservatives. Its texture is very much like meat.

It’s a very popular delicacy among Chinese served in restaurants. Some Chinese practice vegetarianism on 1^st and 15^th of each month of Chinese lunar calendar.

It’s not one of my favorite, as I’m used to being a vegetarian for 18+ years and even when I was non-vegetarian I only liked sea food and didn’t really enjoy meat. But my DH loves mock meat. But I only cook them during special occasions. It’s not advisable to consume mock meat regularly as they are highly processed.

Soy Tikka Masala served with Carrot Rice & Raita (Salad)

Chicken tikka and paneer tikka are some of the most popular Indian dishes served in restaurants. Tikka means pieces. Specialty of this dish is paneer is marinated in tadoori spices and yoghurt and baked or barbequed in skewers. Then it’s added to tangy creamy gravy which is the base of this dish. It can be served with rice, biryani or Indian breads like naan or chapatti.

I tried the same cooking style with textured soy protein chunks. I recommend using soy chunks because similar to paneer (cottage cheese) it’s bland in taste; also textured soy protein has soft spongy texture. Hence its texture helps to absorb maximum flavors when marinated and roasted in oven.

I chose to serve Soy tikka masala with carrot rice, again a rice recipe I picked up from my mom. My version has roasted peanuts and yellow split peas for protein and crunchiness. Whenever I make main meals like rice, pasta or noodles, I look for other ingredients to add volume so that I can serve a meal with less carbohydrate and more vegetables and nuts or legumes.

Carrot gives mild sweetness to this rice, served with spicy soy tikka masala, and raita (Indian Salad) is a perfect combination for a special occasion.

Soy Meat Curry (Textured Soy Protein)

Textured soy protein is available as dry flakes or chunks. It will keep its structure when hydrated. Hydrated textured soy protein chunks have spongy texture similar to meat. It can be used as a meat replacement, its low in cost, high in protein, low in fat, and has a longer shelf life.

Soy meats spongy texture enables maximum absorption of flavors. It could be replaced like meat balls or minced meat to make Bolognese sauce or vegetarian cutlets.

Ingredients

Serves 3-4

300g Soya meat

2 tbsp tomato puree

2 tbsp dark soy sauce

100ml sesame oil

1 onion diced

1 tbsp minced garlic and ginger

Few curry leaves

1 pandan (Rampe) leaf tied into a knot

1 tsp of each fenugreek, mustard and cumin seeds

2 tbsp curry powder

1 tbsp chili powder

200g low fat yoghurt / 200ml reduced fat coconut cream

200 ml water

1 tsp garam masala

Method

Soak soy meat in water for 10-15 minutes, till they are soft. (Alternatively you can microwave for 4-5 minutes) Squeeze and drain all water.

Marinate with soy sauce and tomato puree, set aside for 30 minutes.

Heat oil in a large non-stick pan, add soy meat stir for 5-10 minutes till they turn into slightly crispy texture. At this stage you may add more oil and sauté onion, garlic ginger, curry leaves, and pandan leaf. Stir till onions are translucent.

Add mustard, fennel and fenugreek seeds, when it starts to splutter add curry powder and chili powder. Add yogurt and stir till soy meat is coated with all spices.

Add water and bring to boil closing the lid. When gravy starts simmering add garam masala and salt to taste.

Serve with rice/ roti/ bread/ pittu/ string hoppers.

Mock Fish Curry

This is a meatless delight for vegetarians / vegans craving for chewy and meaty texture dishes. Similar to mock fish there are other vegetarian mock items such as chicken, lamb, duck, beef, drumstick, prawns etc.,  Mock meat dishes can be tried at Chinese Vegetarian Restaurants and in Singapore and Malaysia certain Indian restaurants serve them cooked in Indian style. Mock meat can be bought in Chinese super markets.


Ingredients
Serves 4-5


To marinate
500g Mock fish cut into 3” size slices
2 tbsp dark soy sauce
2 tbsp tomato puree
2 tbsp plain yoghurt


To make curry
1 onion diced
1 tbsp minced garlic and ginger
Few curry leaves
2 tbsp curry powder
1 tbsp chili powder
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp fennel seeds
2 tbsp tomato puree
100ml yoghurt
100 ml milk
1 tbsp tamarind paste
300ml water
100ml vegetable oil
Salt to taste
Coriander leaves for garnishing


Method


Mix soy sauce, tomato puree and yoghurt to make a paste. Add mock fish pieces and marinate for 30 minutes.


In large pan heat oil, add mock fish in batches, deep fry till skin is golden brown. Drain with slotted spoon, and leave them to dry in kitchen towels.


To make curry, heat remaining oil in a pan, add onion, garlic ginger, curry leaves, mustard, fenugreek and fennel seeds sauté for a minute.


Add yoghurt, tamarind paste, tomato puree, curry powder, chili powder. Stir for 2 minutes till it forms a thick paste. Add milk, water and salt to taste. Close the lid let it boil for few minutes.


When gravy starts simmering, add fried mock fish, mix well.


Garnish with fresh coriander leaves. Serve with rice /bread /roti /chapathi.

Vegetarian Chicken Curry

This is a meat substitute known as mock meat. It’s made with textured soya protein and mushroom stems.  Available in variety of forms like lamb chops, fish slices, beef and prawns. 100% vegetarian mock meat is popular among Buddhist Chinese during their vegetarian days. This can be found in Asian / Oriental stores.

Serves 3-4

Ingredients

For Marinating

300g of mock chicken – you may use preferred mock meat

1 tbsp soy sauce

1 tbsp tomato puree

2 tbsp vegetable oil

For curry1 onion chopped

1 tbsp minced garlic and ginger

1 tsp mustard seeds

1 tsp fennel seeds

1 tsp fenugreek seeds

1 sprig curry leaves

1 tbsp tomato puree

2 tbsp plain yoghurt (optional)

2 tbsp curry powder

1 tbsp chili powder

1 tsp garam masala

200 ml milk mixed with 100ml water (200ml coconut cream)

2 tbsp vegetable oil

Salt to taste

Method

Marinate mock chicken by mixing them with soy sauce and tomato puree, set it aside for 1-2 hours.

Heat oil in a pan add marinated meet, stir fry till it’s skin is crispy and turns into golden color. Set them aside.

Heat oil in same pan add garlic ginger, onion, curry leaves, mustard seeds, fennel seeds, fenugreek seeds sauté for a minute. Add tomato puree, yoghurt, curry powder, chili powder stir well, till it forms a thick paste.

Add milk diluted in water, salt and bring to boil. When curry forms a thick gravy, add mock meat, turn off heat add garam masala.

Serve hot with steaming rice / roti / bread.