1. BOILED POTATOES, BUTTERED AND FLAVOURED WITH PARSLEY:

INGREDIENTS:
16 small potatoes, brushed clean and boiled in their jackets (choose new potatoes if they are available).
1 tbsp. butter or margarine.
Pepper and salt
1 tbsp chopped parsley

METHOD:
Skin potatoes which have been boiled, heat butter in saucepan, add potatoes and season with salt and pepper. Remove pan from heat, stir in chopped parsley and serve.

2. CURRIED FRIED RICE: (2 servings)

INGREDIENTS:
1/2 tbsp, curry powder
Shredded fried-gluten (can)
1/2 cup shredded green pepper
1/4 cup cooked rice

METHOD:
Heat wok and add 3 tbsp oil. Brown curry powder, add * and lightly stir-fry. Add rice and 1/2 teaspoon salt, gourmet powder. Stir-fry until the rice is fried, and serve.

3. NUTRITIOUS SPAGETTI: (serve 4 persons)

INGREDIENTS:
Mince fried-gluten
1 carrot, grated.
1 large can peeled tomatoes
3 tbsp Quaker White Oats
1. Dried bay leaf (or 1/4 tsp. powder) salt and pepper to taste
2 Tbsp tomato sauce

METHOD:
Fried minced-gluten with a spoonful of oil until brown. Add in oats, carrot, peeled tomatoes, bay leaf and seasoning. Pour enough water just to cover the ingredients. Simmer for about 45 minutes. Stir it a few more times during cooking. Add more water if necessary. Serve the sauce on top of cooked spaghetti.

4. TOFU BURGERS: (6 servings)

Combine in a bowl:
2 lbs, tofu mashed
1 carrot, grated.
1 large can peeled tomatoes
3 tbsp Quaker White Oats
1. Dried bay leaf (or 1/4 tsp. powder) salt and pepper to taste
2 Tbsp tomato sauce

METHOD:
Fried minced-gluten with a spoonful of oil until brown. Add in oats, carrot, peeled tomatoes, bay leaf and seasoning. Pour enough water just to cover the ingredients. Simmer for about 45 minutes. Stir it a few more times during cooking. Add more water if necessary. Serve the sauce on top of cooked spaghetti.

5. WALNUT AND CELERY CASSEROLE: (4 servings)

INGREDIENTS:
1 cup chopped walnuts
1 cup chopped celery
1 cup grated cheddar cheese
1 cup cooked brown rice seasoning to taste.
Place all ingredients in a baking dish in 350 deg oven for about 20 mins, until cheese is melted.

6. FRY BEAN CURD:

INGREDIENTS:
Bean curd 2 big pieces (cut into smaller pieces) Chinese mushroom
5 units green peas
1/2 small cup carrot
1 unit chopped ginger
1 tbsp hot bean paste
2 tbsp celery 1 stalk (chopped)

GRAVY SAUCE: Water 1/2 bowl
Sesame oil 1 tsp
A dash of pepper
Salt 1/4 tsp
Sugar 1 tsp
Gourmet powder 1 tsp
Corn starch 2 tsp
Add water.

METHOD:
(1) Dip bean curd in corn starch water and fry till golden colour. Put aside for later.
Heat up 2 tsp oil and fry the ingredients. Add in gravy sauce and fry or a few minutes. Then add in the fired bean curd pieces, fry again top with celery and serve.

7. HAIR PLANT SIMMERED WITH DRIED MUSHROOM:

INGREDIENTS:
150g dried mushroom (soften by water and remove base)
300g spinach (for use as base)
20g hair plant
Several slices of ginger.

FLAVOURING:
1 bowl water
1 tsp. each of salt, gourmet powder, sugar
2 tsp sesame oil
1/2 tbsp ginger juice (optional)
1 tsp chestnut powder separately diluted with2 tbsp water.

METHOD:
(1) Clean spinach thoroughly. Put on some oil and add in the spinach. Add some salt, sugar, gourmet powder and fry till cooked and keep for use later.
Add 3 tbsp. oil onto wok. Put in ginger slices and fry till fragrant. Put in dried mushroom and then add hair plant. Simmer for about 25 minutes.
Scoop up and put over the fried and cooked spinach. Ready for serving.

8. CHINESE REATRAUNT STYLE PICKLES:

INGREDIENTS:
4 big cucumbers en
1/2 tsp salted.
1 carrot
2 radishes
2 red chillies
1 tbsp salt
3/4 cup vinegar
1 cup sugar

METHOD:
Slice off about 2 ½ cm (1 in) from the rounded ends of cucumbers. Rub cut ends with sliced-off pieces to bring up the sap. Quarter lengthwise, then remove soft centres. Slice into 1cm (1/2 in) thick, 2 ½ (1in) long pieces. Season with 1/2 tsp. salt and leave aside.

Slice carrot and radishes into 2 ½ cm (1 in) lengths. Halve, then slice thinly lengthwise.

Seed chillies, halve crosswise, then cut into long thin strips. Rub 1 tbsp salt into chilies, carrot and radishes. Leave for a few minutes, then wash away salt and squeeze dry.

Pickle sliced carrot, radishes and chillies in vinegar and sugar for a day. Add cucumber about an hour before serving so that they remain crisp.

9. CABBAGE SOUP: (10 servings)

INGREDIENTS:
1-1 ½ heads cabbage, shredded
1 pt diced tomatoes with juice
2 cups tomato puree or sauce
3 tbsp. caraway seeds
4 cups yoghurt
1/3 cup oil
slices of ginger

METHOD:
Sauté ginger, cabbage and caraway seeds in oil 1 ½ hours or more. Add tomatoes and tomato sauce, and simmer another hour or so. Add yoghurt just before serving. Garnish with extra yoghurt if desires.

10. FRIED VEGETARIAN NOODLES:

INGREDIENTS:
300g dried noodles
75g shredded carrots
75g cabbage shredded
2 stalks mustard green
4 units Chinese mushroom (soak in water and shredded)

GRAVY SAUCE:
2 tbsp water
2 tbsp black soya sauce
1 tbsp light soya sauce
2 tsp sugar
1 tsp salt
1 tsp gourmet powder, pepper a little

METHOD:
Soak the dried noodles into boiling water, take our, separate them by using chopsticks and then rinse with clean water.

FRYING METHOD:
Add 5 tbsp of oil in a heated pan, pour in the ingredients, fry evenly and then add in the noodles and gravies. Fry evenly and serve.

11. SPANNISH TOWN BAKED ADVOCADO: (4 servings)

INGREDIENTS:
3-4 tbsp oil
½ - 1 tsp freshly grated ginger
1 cup sliced carrots
1 cup chopped celery
1 cup chopped broccoli
1 cup sliced mushrooms
1 cup chopped tomatoes
1 cup pecans
4 tsp honey
4 medium avocadoes, barely ripe.

METHOD:
Heat oil I a frying pan, and put in the ginger. Then add the carrots, celery, broccoli, cauliflower, mushrooms, tomatoes and pecans (in that order), and sauté until just tender. Drizzle the honey over during the last few minutes of cooking. Cut the avocados in half and discard the seeds (preserving the shells), in either small pieces balls, and add them to the sautéed vegetables. Place the mixture in the empty avocado shells and bake at 350 degrees until the avocado is just heated through. This can be served with shredded coconut.

12. WEET AND SOUR VEGETARIAN BALLS:

INGREDIENTS:
600g taro
2 red chillies
5 tbsp flour
3 tomatoes
1 green pepper
1 small piece pineapple
1 cucumber
All ingredients to be cut into small pieces.

FLAVOURING:
2 tbsp water
1/4 tsp salt
4 tsp sugar
3 tbsp tomato ketchup
1 tbsp chilli sauce
1 tsp white vinegar
2 tsp chestnut powder, separately diluted with 2 tbsp water.

METHOD:
(1) After removing skin from taro, cut into small pieces and steam for 30 minutes. Take out taro and crush to paste form. Add some cornflower, salt, sugar, monosodium glutamate and pepper powder. Rub the mixture evenly and form into small balls. Deep fried in oil till crispy.

(2) Heat oil in wok, then put in all the cut ingredients and add flavouring. Put in the fried taro balls and stir fry evenly. Ready for serving.

13. STEWED DRIED MUSHROOM SOUP:

INGREDIENTS:
75g dried mushroom
75g red date
5 bowls floured soup
2 tsp salt
1 ½ tsp sesame oil
1/2 tsp sugar
Some Chinese wolfberry fruit and black fungus
A few slices of Chinese angelica
All ingredients to be softened in water

METHOD:
Place all ingredients into stewed wok and boil for 1 ½ hours. add flavouring. Ready for serving.

14. MIXED VEGETABLES IN CLAY POT:

INGREDIENTS:
6 tbsp oil
10 young corn cobs
20 straw mushrooms
2 tbsp kimlan soy paste
1 tsp monosodium glutamate
2 tsp tapioca flour
1/3 cup water
2 tomatoes quartered
30 snow peas

METHOD:
Heat oil in clay pot and add young corn cobs, mushrooms, light soy sauce, monosodium glutamate and tapioca flour mixed with water.
Stir fry for 5 minutes. Add tomatoes and after 1 minute add the snow peas.
Cover pot and bring to serving table immediately.
Serve with hot rice.

15. MEE GORENG:

INGREDIENTS:
450g (1lb) fresh yellow noodles
15 units’ straw mushrooms cut into slices
1/3 cup oil
3 stalks mustard greens (choy sum) cut into 2 ½ cm (1 in) lengths
1/2 tsp monosodium glutamate salt to taste, pepper to taste
2 tbsp black soy sauce
1-2 tsp chilli-sauce
2 tbsp water
300g (10 oz) bean sprouts
2 green chillies, cut into 1/2 cm (1/4 in) rings
1/4 cup green peas
6 tbsp tomato ketchup
2-3 tomatoes, cut into thin wedges
2 potatoes, boiled, halved and cut into 1/2 cm (1/4 in) slices
4-5 celery stalks

METHOD:
Wash noodles and drain in a colander. Heat oil and fry straw mushrooms, add vegetable and stir fry; then add 2 tbsp black soy sauce, salt, pepper and chilli sauce. Stir fry for 1 minute, and then add noodles. While frying noodles, sprinkle with a little water. Put in bean sprouts and monosodium glutamate. Stir briskly. Throw in green chillies and green peas wit tomato ketchup, tomatoes and potatoes. Stir fry for 1 minute or till mee is dry. Garnish with chopped celery. Serve hot.

16. FRIED FRENCH BEANS AND CALULIFLOWER:

INGREDIENTS:
7 tbsp oil
300g (10 oz) cauliflower, cut into bite size pieces
1 medium sized carrot, cut into 1/2 cm (1/4 in) thick pieces
1/2 cup water
Few slices of ginger
20 French beans, each sliced into 3 pieces at a slant
3 tbsp water
15 units’ button mushrooms
1 tsp salt
1 tsp light soy sauce
1/2 tsp monosodium glutamate
3-4 tomatoes, each cut into 6 wedges

METHOD:
Heat 2 tbsp oil in a kwali and stir fry cauliflower, carrot and button mushrooms for 1 minute. Add 1/2 cup water and simmer for about 3 minutes till vegetables are cooked. Remove to a dish. Add remaining oil to the kwali and brown ginger. Add fresh bens and sprinkle in 3 tbsp water while frying. After 2 minutes add salt, soy sauce and monosodium glutamate. Stir fry or 2 minutes before adding tomatoes. Stir fry for 1 minute, add cooked cauliflower, carrot and button mushrooms, stir well for another minute and serve hot.