VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Malaysian Vegan Mee Rebus(Potato Gravy Noodles) (In Malay)   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
(Serves 2)
Fresh noodles for 2 people (mixed with bean sprouts and cooked)
1 piece tofu (fried and cut)
6 shallots (thinly sliced and fried)
2 cloves of garlic (thinly sliced)
1 green chili (thinly sliced)
2 medium-sized potatoes (cut and cooked)
2 tablespoons cornstarch (mixed with a little water)
Oil for frying and cooking
100 grams bean sprouts
5 pieces of thin sliced ginger
4 tablespoons curry powder
4 tablespoons all purpose flour
½ teaspoon baking powder
2 teaspoons vegan mushroom seasoning
Salt and Sugar to taste
700 milliliters water
2 calamansi (or limes), cut halves
Directions (to make meat replacement):
1. Add water to the flour, mix to have a thick dough
2. Add bean sprouts, also some fried shallots, mix well
3. Preheat oil in a pan, then take some of the mixture into the pan to fry
4. Turn over when necessary, cooked until golden brown, so these would fuction as meat replacement
5. When all the mixture have been fried, pour most of the used oil to a bowl, and leave some remaining oil in the pan

Directions (to make the soup):
6. Add ginger into the pan, also curry powder mixed with some water, saute well
7. Add fried shallot, water, salt, mushroom seasoning, potatoes, cook to boil
8. Add some of the cornstarch and stir well, this will thicken the soup

Serving:
Put the cooked noodles mixed with beans sprout in a plate. Cut the meat replacement to several pieces, put to edge of the plate, also fried tofu. Pour the soup on top of noodles. Add fried shallots, chili, calamansi. Enjoy




 
Find Your Vegan Recipes
 
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ