Loretta Vegetarian Recipes

The spicy noodle at Din Tai Fung. I have it once and it is so yummy that lead me to start experiment the spicy sauce. I used the dry Taiwanese noodle. I have try to mix with all the ingredients as described below and it taste good. Try that see you like my version. Ingredients: - 5 pieces of dry Taiwanese noodle - 1 teaspoon of Chinese prickly ash oil - 4 table spoon of chili oil - 1 package of preserved spicy pickle - 1 teaspoon of minced garlic - 3 table spoon of low salt soy sauce - 2 teaspoon of sesame oil - some green onion - some cilantro Good for 5 serving Instruction: Boil the noodle for around 10 minutes or until it soft in the middle. Drain and rinse with cold water. Set aside for use later. Chopped and minced the pickle and set aside. Heat up the sauce pan with olive oil to brown the garlic. Add the minced spicy pickle and all the rest of the ingredients to simmer around 3 minutes. Remove from heat and mix the portion you desire of noodle in the bowl and add

This is the colorful creation on any dinner table. It so simple and easy to make. The total time you need is no longer than 1 1/2 hours. It's light, refreshing and a healthy dessert. It hard to ressit the colorful temlation of this favorite seasonal pick fruit. It will be a popular dessert dish for anyone at any age. Ingredients: -1 Package of frozen pie crust -1 Package of Vanilla Pudding Mix or other favor of your choice Seasonal fruit: -Strawberry cut half -Kiwi sliced -Blueberry - Raspberry Glaze - 3 teaspoon Sugar - 1/2 cup of water - 2 teaspoon of corn starch Intructions: Bake the pie crust as package direction, let it cool down beforefill in the vanilla pudding mix. Mix the pudding as package instruction. Then put the tart in the refrigrator for 30 minutes and let the pudding set. Check the pudding aound 15-20 minutes if the shock the tart lightly and the putting is 80% set so you can remove it and apply all the sliced fruit on the topand apply glaze

   Today I am really craving for a bowl of Korean Mix Vegetable rice. Although I do not have all the ingredients that I need in my pantry, but I can still use whatever I have to make it possible on my dinner table. A lot of time people may think it may be spicy for them but it's not. In fact it's really up to you to control the amount of chili paste you put in. Some of the chili paste even carry a very mild favor. Sometime you may use black rice and Japanese white rice mix. Otherwise you can always stick with Japanese white rice. This is the kind of chili paste you can purchase from any Korean Market. There is different hot level you can choose. Serving for 4 Ingredients: - 1/2 cup of black rice (soak overnight) - 1 1/2 cup of Japanese white rice - 1 Carrot stick shredded - 1 Zucchini Shredded - 5 shiitake mushrooms (soak overnight and shredded) - 1 bunch of spinach - 1/2 package of bean sprouts - 2 pieces of seaweed shredded - Salt - Soy sauce - Sesam

  It's a rainy day again, even this is June already. I still feel chill, think it's a good idea to make something to make my stomach warm. Looking through my freezer. I got some Veggie Smoke Duck and fresh mushroom. The smoke duck can be easily find in Asian Market frozen section. So I create a yummy dish with a thick soya sauce base with clay pot so that can retain the heat on the dish while you eat. To serve with steamingly hot Jasmine rice. Serving for 2 Ingredients: - 1/2 of the smoke tofu/soy duck - 1/2 package of mushroom - 1 Large garlic clove and minced - 2 sliced of ginger - 3 teaspoon of dark soy sauce - 2 teaspoon of mushroom sauce - 1 teaspoon of sugar - Cilantro for garnish Instructions: Heat up the Clay Pot to medium high heat,  add oil, garlic and ginger to become golden brown, Add mushroom and dark soy sauce and mushroom sauce, until mushroom was almost cook then add smoke duck and stir constantly until the sauce become thicken then add

When I was a kid, my family like to go to eat vegetarian periodically. Somehow there is one dish I miss out the most is Veggie Fish. Chinese Vegetarian restaurant always like use Taro to make the vegetarian dish. I like it a lot however it's a bit filling. Then I think of another lighter version which look like a whole fish on the plate as well by using egg plant. Eggplant contains a lot of good source of nutrition. name a few as below: Low in Saturated Fat, Sodium, and Cholesterol High in Dietary Fiber,  Vitamin C, K and B6 and more. Serving for 2 Ingredients:    - 1 large eggplant - 1 cup of Korean Tempura Flour - 1 egg - 1/2 teaspoon of seasoning salt - 1/2 cup of ice cold water - Cilantro Instructions: Mix flour,egg seasoning salt and ice cold water into the mixing bowl. Slice the eggplant into pieces. Soak that in the mixture. Heat up about 1 cup of vegetable oil, medium high heat. Deep fry till golden brown. Add cilantro for garnish. Enjoy!

 I am introducing another type of noodle. Cantonese call "E- Mein" , a lot of time Chinese like to serve this dish during birthday. Noodle comes in really long in shape means longevity. I use black mushroom and shimeji mushroom. I wasn't able to get some fresh green house yellow garlic chives from the Asian store this time. Otherwise this is one of the favorite option of Veggie I would add into my dish to add the aroma. Some people might not like it so it's really up to your own option. Ingredients: - 1 Package of E-Mein - 10 - 15 Medium size Black Mushroom ( soak mushroom in the fresh water overnight if possible, save the water for later use ) - 1 Package Shimeji Fresh Mushroom - 2 Tablespoon of Mushroom Sauce, 2 teaspoon of dark soy sauce, a pinch of salt - 1 Garlic clove minced (optional) Instructions: Boil E- Mein in the hot boiling water for around 2 minutes flip around and loosen it until it's around 70% cooked only. Means not fully soften