Vegetarian ham, cut into small cubes
Konjaku, cut into small cubes
Minced vegetarian meat
Salty dried turnips, minced
Onion or cedrus leaves (Chinese mahogany), minced
(all of the aboce must be in the sam amount)
2 equal portions of green onion and cilantro, finely chopped.
Soy sauce (a must)
Five spices powder (to taste)
Chili powder (to taste)
Soak theminced vegetarian meatin (preferably hot) water until soft, wash 2
times and drain (squeeze all water out with two plams). Add in the marinaged
sauce and sllow meat to marinate for 10 to 20 minutes.
Preheat oil or butter in a frying pan and saute onions until they are
Add vegetarian ham and stir-fry until a savory aroma is exuded. Add one
portion of the green oninon and cilantro. Add the presoaked, minced
vegetarion meat together with the marinade sauce and sitr-fry until the
sauce has almost evaporated. Add the konjaku and dried turnips and stir-fry
add the five spices powder and chili powder to taste along with the other
portion of green onion and cilantro. Stir and simmer for a short while until
Do not add too much water when cooking.
Allow misture to cool before refrigerating in a container or jar for use on
another day of desired.
Bachelors Burger Bits
1 cup of minced vegetarian meat, soaked until soft
2 stalks of lemongrass, finely chopped (or 1 tsp dried lemongrass)
1 tsp salt
1 tsp sugar
1 tsp natural MSG
½ - 1 tsp of Au Lac chili sauce
a pinch of ground black pepper
20 drops of Maggi sauce
some fresh (or dried) onion, finely chopped
Combine minced vegetarian mat, lemongrass and all the seasonings and mix
well. (Marinate the vegetarian meat in the seasonings for a while to enhance
Preheat oil in a frying pan, add the vegetarian meat; and stir fry until
golden and the liquid has evaporated, about 4 minutes. (If too dry, add more
oil.) Put on a serving dish and sprinkle with some cilantro.
1/3 cup roasted peanuts (or roasted ground sesame seeds)
½ cup Maggi soya sauce
Put peanuts in a plastic bag and crush them with the side of a knife. Then
put the crushed peanuts into a bowl and add the Maggi soya sauce.
Cabbage, Chinese shard, Chinese cabbage, spinach, etc., coarsely chopped.
Any green leafy vegetable is fine.
1 tsp of salt
Add the salt to water, bring to a boil, and then add the coarsely chopped
cabbage. Cover and cook until the water boils again. Turn off the heat and
keep covered for 2 minutes. Remove the cover and take out the boiled
cabbage. Reserve the boiled water for the preparation of a nourishing soup.
Just add minced cilantro, mint, red perilla (tsusu) and/or green onions and
some Maggi sauce to the water.
½ onion (or giner), finely chopped
6 green onions, finely chopped
600 g (21 oz.) fried bean curd, cut into 1 inch cubes
5-6 pieces of gluten, cut into 1 inch pieces
¼ vegetarian ham, cut into 1 inch cubes
1 medium carrot, cut into chunks
1 small turnip, cut into chunks
1 small cauliflower, cut into florets
green pepper, cut into squares
2 medium tomatoes, cut into chunks
300 g ( 10 oz.) lima beans
¼ small cabbage, cut to chunks
one small bunch of cilantro
some minced cedrus leaves (optional)
5 Tbsp vegetable oil
4 cubes preserved bean curd Szechwan brand (Another brand may be substituted
only if it tastes hot and savory, and is not too salty.)
2 Tbsp Maggi sauce
2 Tbsp each of salt, sugar, and natural MSG
a pinch of black pepper (to taste)
a dribble of tomato ketchup (to taste)
½ tsp fice-spice powder
Combine seasonings in a bowl, mix well, and set aside.
Preheat 5 tablespoons of oil in a frying pan. Add onion and green onions (or
cedrus leaves) and try until light golden and exuding a savory aroma. Add
fried bean curd, gluten, vegetarian ham in that order. Stir-fry quickly and
then add carrots, turnips, cauliflower, green peppers, tomatoes, lima beans,
cabbage, cilantro and cedrus leaves. Stir a few times to mix thoroughly.
Pour the premixed seasoning in the mixture. Add 200 ml water, cover and cook
until the vegetables have absorbed all the liquid. Cook on high heat 10 to
20 minutes more, adding more water, if needed, until vegetables are tender.
Ready to serve. (Add fruits, sweets, fresh salad, etc., for variety each
Good Wife Tofu
1 box of soft tofu, cut into small pieces
2-3 medium-sized tomatoes, diced
an 1 inch slice of vegetarian ham, cubed
2 handfuls of chopped cabbage
1/3 of an onion, diced (optional) or 1 handful of cut cedrus leaves, minced
6-7 Tbsp vegetable oil
cilantro, finely minced
Chinese celery, finely minced
Green onion, finely minced
Roasted chopped onion
1 tsp salt
1 tsp sugar
1 tsp natural MSG
6-7 Tbsp Maggi soy sauce
2 pieces pickled bean curd
10 cloves or 1/3 tsp of clove powder
(Mix above seasonings together)
Preheat cooking oil, stir in onions, and gry until you can smell the aroma
of the onion. Add ham and stir-fry evenly, then stir-fry the tomatoes and
Put in seasoning mixture and stir-fry. Add tofu to the cooked ingredients.
Stir for a short while, then pour in 1 and a ½ cups of water. Cover with a
lid. Reduce heat to low and cook for 10 to 20 minutes.
Remove from heat; and add the minced cilantro, Chinese celery and roasted
and green onions. Top with some black pepper when serving. (Some minced mint
may be added if desired.)
Flour (whole wheat is more nutritious)
Mix flour, salt and sesame seeds thoroughly. Add water to form a soft and
thick dough (like making “steamed buns” but the dough should not be too dry
or too hard).
Cut the dough into small portions and flatten the pieces using the palms of
your hands. Put a little flour on the palms of your hands or on top of the
dough to prevent sticking, but maintain the softness of the dough. The
chapattis are now ready to be toasted. Use a frying pan to toast the
chapattis (no oil), baked in an oven, grilled on a barbeque.
After toasting, first, spread butter then fruit syrup (or sugar) on the
chapattis. Sprinkle with lemon juice. (All three used together have a very
good taste.) When hot, they are fragrant and crispy and have a very unique
Cheese or fruit jam may be added if desired. Chapatis may be served with
fruit, lettuce or corn. Potatoes, sweet potatoes, taro and/or slices of
vegetarian ham may be barbecued and served with the chapattis.
Joy Rice Roll
This dish is simple, nutritious and does not trouble others. One will feel
very light and comfortable both physically and spiritually when eating this.
Since one will be very joyful, it has been named the “Joy Rice-Roll.”
Half a sheet of dried seaweed
Sesame seeds or sesame powder (can be replaced by peanut power)
Pepper and salt to taste
Spread a layer of steamed rice over the dried seaweed. Sprinkle with the
desired amount of sesame seed and seasonings. Roll the seaweed into a
cylinder-shape. It is now ready to enjoy.