can anyone share a nice vegetarian Nyonya food recipe?

Penang Nyonya Salad recipe

Ingredients

1 - long leaf or Romaine lettuce, torn in long bite size shreds

2 - small carrots, cut in matchsticks shape, finger size

2 - small white radishes, cut in matchsticks

2 - small cucumbers, halved lengthwise and sliced

1 - starfruit, halved lengthwise and sliced

3 - tomatoes, sliced., (optional)

6 - jambus...sliced

Dressing:

10 red chillies

6-8 cloves garlic

1 cup of bottled Chinese plum sauce

1 cup sweet red sauce or 1 cup light plam syrup

1/2 cup lime or lemon juice

2 tablespoon light soy sauce

1 teaspoon sesame oil

1/2 peanuts...fried skin removed and coarsely ground

Garnish: Fresh coriander leaves, fried shallots

Directions:

Dressing:

Put chillies and garlic in blender and grind, adding a little of the plum sauce to keep

blades turning. When finely ground, add rest of dressing ingredients except peanuts, blend

just to combine and set aside. Add the peanuts only just before serving.

Prepare all remaining ingredients. Arrange on a large plate, starting with the lettuce and

finishing with the jambus. Pour on the dressing and top with garnish.

Helpful hints:Jambu is a tropical fruit , red belled shaped. To make using palm vegan sugar,

boil 200g(7.5oz) palm vegan sugar with 1 1/2 cups water until dissolved. You can prepare salad

ahead of time, refrigerate, and add dressing, garnish just before serving. Prefect when

served in hot weather.

Vegetarian Loh Bak Recipe (斋卤肉)

Makes about 8 rolls

Ingredients:

8 oz yam (taro), cut into 1/2-in width strips

3 oz jicama (yam bean), peeled and grated with a grater

1 tablespoon five-spice powder

3 heavy dashes white pepper powder

2 teaspoons sugar or to taste

1/2 teaspoon salt or to taste

1 tablespoon water (optional, add if the mixture is too dry)

Some MSG (optional)

8 pieces tofu skin (6 x 6 in squares)

Sealing starch:

1/4 cup hot water + 1 teaspoon corn starch (stir well to firm a sticky paste)

Method:

Steam the yam strips for about 8-10 minutes or until they are cooked through.

In a mixing bowl, mix the grated yam bean (jicama) with all the seasonings. Add the water if the mixture is too dry. Add the steamed yam strips into the mixture, be careful not to break the yam too much. Try to keep the strips intact.

Lay the tofu skin on a flat surface. Soften it with some water until it’s ready to wrap. Add about 2 spoons of the filling onto the center, arrange the yam strips horizontally across. Fold in the two sides and roll up tightly. Seal the edges with the sealing starch. Set aside.

Heat up your wok or frying pan with enough cooking oil. Once the oil is fully heated, deep-fry the vegetarian loh bak over medium heat until golden brown. Dish out, let cool for 10-15 minutes, then cut it into pieces, serve with your favorite chili sauce.

Cook’s Notes:

MSG is optional. I don’t use MSG but I grew up eating foods with MSG.

Make sure the filling is tightly rolled up to ensure a firmer texture after frying.

Do not cut the rolls right after deep-frying. Let cool for 10-15 minutes before cutting into pieces as they may not cut well when they are hot.