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These are my most recent eggless vegetarian pineapple tarts. An improved version of my eggless wash:

3:2 aquafaba:coconut cream mixed together and used as an eggless wash. Brushed over all the tarts that have been baked for 20 mins at 180deg C, then put back into over for 5 min, a shine will appear but lacking in colour. The shine is due to the protein. That is when I will take it out of the oven and brush maple syrup over the tarts and put it in another 5 mins for a bit of golden hue to appear together with a shine! And beautiful they appear!

涂油：
3汤匙鹰嘴豆水和2汤匙的椰浆，混合均匀。涂上后，放入烤5分钟后，拿出来再涂上maple syrup再烤5分钟。

10 apples and 4 limes yield 1000ml of juice in kuving’s compression juicer. You don’t need to use Kuving’s , it can be a normal juicer. If it isn’t a compression juicer, I would suggest to add a bit of lime zest as Kuving’s retains the oil from lime zest as the whole lime is compressed.

10粒青苹果后4粒酸杆取出1000毫升的苹果酸杆汁。这个是说在用一架压缩果汁机如kuving’s. 你也可以用普通的榨汁机也行，可是如果不是用压缩的方式取果汁，契机建议您在果汁中加入切碎的蒜干皮因为蒜干皮有一些香油在它的皮中，用压碎方式取汁的榨汁机是整粒脸皮压碎的蒜干。

Blender is required for best results; if not just crush ice with spoon.

要最好的效果，必须用搅拌机；不然的话您也可以用个汤匙搅拌冰碎。

Recipe requires the very least 12-14 hours from preparation to freezing.

这个食谱需要至少12-14个小时的时间从准备材料到冷冻果汁。

Per 1000ml of Apple-lime juice:

每1000毫升的苹果酸杆汁需要：

-180g of sugar （180克 糖）

– 2 leveled teaspoons of kanten powder (agar agar powder) （2平茶匙的 agar agar 粉）

– 1/2 teaspoon of Apple green colouring
Instructions: （1/2 平茶匙 苹果青色素）

– using a juicer, juice out 1000ml of Apple juice and juice of 4 big limes. （用榨汁机取出1000毫升的苹果酸杆汁）

– remove existing purée by going through a sieve or cheesecloth if you dislike purée. For me, I think it gives my sorbet a bit of texture.

然后用个粗棉布或个帅，把果汁和果汁泥分开。可对我来说，如果您喜欢你的冰淇凌有一些质地，那这个步骤就免了。

– Put Apple-lime juice to boil, add in 180g of sugar slowly and stirring, then add 2 level teaspoons of agar powder. Stir till completely dissolved and turn of heat.

再把苹果酸杆汁开火滚，慢慢一勺勺，加入180克糖，一边加，一边的搅拌均匀，过后再加2平茶匙的agar agar 粉，再次进行搅拌。软化后，再把火关掉。

– allow to cool down awhile but not completely before you transfer to your baking tray or containers to freeze.

让混合好的果汁冷却一下后才倒入一个适合冷冻的容器再放进冰箱冷冻3小时。

– at about 3 hours, take it out and scrape the icy sides down.

过了3个小时候，把冰淇淋拿出来，用个汤匙把容器旁边变成冰的果汁刮掉，用汤匙搅拌均匀再入冰厨冷冻多3-4钟头。

– leave it to further freeze for another 3-4 hours before you take it out and blend the slushy ice slush ( looks like slurpee consistency) in a blender to break the ice molecules.

过了3-4钟头，再把它拿出来放入搅拌机搅拌，这是为了打碎冰的形状）

– Put back to freeze until the frozen.

打碎后再倒入容器冷冻。

-once frozen, take out about 5 min before serving to chill at room temperature and it will be ready to be scooped.

冷冻后，把它拿出来等待5分钟后让它冷却就可以吃了!

Pictorial illustration is shown here

图解说明：

It’s my first time converting a meat recipe to a vegetarian one. I honestly have to thank some Pioneers in some cooking groups who joined and in the vegetarian food society in Singapore such as Uncle Victor of Victor Satay at Circuit Road and Aunty Anna Chua, whose food inspired me to try to do it myself on my own for the first time.

这次是我第一次做一个纯素的沙爹，从看一个荤的食谱把它改成纯素的。我要感谢新加坡素食团里的老江湖-如 circuit road uncle Victor 和 新加坡素食团脸书的蔡安娜尊长。看到他们的食物，令我有勇气去试一试自己做。

I don’t have a proper griller, so I thought of a way which was to use the stove and a frying pan to grill my satay and bast and flip my satay with Kicap Manis and oil.

因为后学没有一个烤架，令我想起办法用燥火和平底锅🍳，撒上油和马来kicap Manis, 把萨爹烤好。

I don’t have an exact recipe for the satay, except the spice ingredients and the procedure to marinate it well. I am not satisfied with my peanut paste, and believe I can take it up to a better level in my next attempt at satay. Thus I won’t provide you the recipe for the peanut paste. However, you could use this recipe link from Rasa Malaysia which I used as a reference for my satay: https://rasamalaysia.com/recipe-chicken-satay/

我没有一个完美的食谱给你们，只是香料还有如何正确的把猴头菇处理好做个入味的萨爹。可是我对自己的萨爹花生酱很不满足，所以觉得不想分享他。觉得它不够好吃。改次我再研究把它弄成更好吃后，才与你们分享。目前你们可以用这个食谱，我就是研究了这个食谱后，才决定我要如何做我的猴头菇萨爹。https://rasamalaysia.com/recipe-chicken-satay/

Spice Ingredients 香料

These ingredients are good for 300g of frozen ready store bought herocium mushroom. 这些香料够腌300克的猴头菇。我是用现卖的冷冻猴头菇。

1.) 30g lemongrass 30克 香茅头，切片

2.) 30g tumeric 30克 黄姜切片

3.) 20g galangal 20克 南疆切片

4.) 3g toasted coriander seeds 3克 爆香的香菜种子

I will blend all these in a blender 把以上的香料放进搅拌机搅拌成膏。

Next I added about 3 tablespoons of kicap manis, 2 tables spoons of gula Melaka syrup, 3 tablespoons of vegetable cooking oil, a pinch of salt and sugar.

然后我就把香料膏调味一下，加上3汤匙的kicap manis, 2 汤匙 椰糖，3汤匙的菜油，一点盐和一些糖。自己试一下觉得够味才放一边备用。

How to prepare the hericium mushroom for marinating is like you are marinating a piece of meat. You need to tenderize it by bruising it like below. Then tearing it into small parts.

如何处理猴头菇？我就是把它解冻后，用上300克，把它香肉一样处理。先把它磋商先，再用手把大片的撕成小片。

好了在用个叉子叉上很多的洞。才加上之前准备的香料膏，见拌均匀放进冰厨，2个小时候备用。 After you are done tenderizing the mushroom, poke it with many holes using a fork and then finally add the paste, mix it evenly and leave it in the fridge to marinate for 2 hours.

After 2 hours, take them out from the fridge and prepare some satay sticks and skewer them together about 3-4 pieces. 过了两个钟头以后，再把它拿出来，用一些萨爹棒串起来。

Next, prepare a frying pan, prepare your basting liquid 3 tbs of oil to 2 tbs of Kecap manis. Use this basting mixture to bast the satay while they grill on the frying pan.

准备一个平底锅，开火，火烧后，开小火，把萨爹棒淋上油和kicap manis (3汤匙油：2汤匙kicap manis).然后在过上反复的翻它，反复的涂油酱。好了可以吃了，可以和切好的黄瓜伴料。

Pastry: （糕点料理）

This recipe is good enough to bake once in an oven with 42 pineapple tarts, 7 rows of 6 tarts.

这个食谱可以让你一次作出42粒黄梨塔。

350g all purpose flour （350克 面粉）

227g butter anchor brand （227克 无盐 anchor 奶油牌子有盐无艳我都试过都可以）salted or unsalted both I tried is fine

40g icing sugar （40克 糖粉)

1 can of chickpeas water 1罐头的鹰嘴豆水

1 small packet of coconut cream 1包椰浆

1 teaspoon honey 1 茶匙 蜜糖

A better aquafaba eggless wash recipe

(更新更好的無蛋鷹嘴豆椰漿蜜糖刷汁食谱）

From 1 can of aquafaba chickpeas, take the water and put it on side with a brush. 从一个罐头的鹰嘴豆，我们只用它的水把3汤匙的鹰嘴豆水取出来，放在碗里备用。

Next take 2 tbs of coconut cream and mix well with 1 tsp of honey. Put this aside in another bowl with a brush. 然后再取2汤匙的椰子酱，放进1茶匙的蜜糖搅拌好放一边备用。

We will use the aquafaba wash and the coconut cream-honey wash like an eggwash for this recipe. 我们会用鹰嘴豆水还有椰浆蜜糖汁把它们刷上烤好的黄梨塔，给它金黄色。

Pineapple jam: (黄梨膏）

Store bought Phoon Huat Red Man phoenix pineapple jam, used about 8g per ball, baked 42 pineapple balls per bake.

現賣的Redman 紅男人 牌子，要用上350克 黄梨膏一次烤可以做42粒,每一粒 8克黄梨膏）

Pastry Recipe (糕点的料理)

Sift the flour and icing sugar into a mixing bowl, mix together and all in the butter and mix it well into a dough.

把面粉通过筛倒进一个盆子，然后再把糖分通过筛，把它搅拌均匀。然后把227克奶油加进去搅拌均匀成面粉团。

Dough is pinched into 11g. To wrap around 8g pineapple balls.

那出11克的面粉用手把它做一粒圆形，按下去再放8克的黄梨膏，包起来，再用手揉一揉到它圆圆的。

Preheat oven at 180 degrees Celsius first for 5 mins. Then put in the tarts and bake at 180 degrees Celsius at 25 mins, then take it out to put one coat of coconut cream- honey followed by one coat of aquafaba wash and put back another 5 min-10min.

首先，先开烘烤机，180度 Celsius 5分钟后，再把黄梨塔烤上180度Celsius, 25分种，拿出来用准备好的椰浆糖汁刷上一次后，再把鹰嘴豆糖水刷上每一粒黄梨塔，再烤上5-10分钟即可。

Credits and References (参考资料)

Continue reading “Eggless Vegetarian Pineapple tarts (纯素黄梨塔）无蛋有奶”

讓我先分享一下番茄薩拉。

料理：(ingredients)

1.）一粒番茄，切開把離頭的拿出來。你沒拿出來，它的汁會照成你薩拉很濕。這樣不好吃。(1 tomato pulped removed. The pulp has too much water, it will produce a watery salad. That’s not nice to eat)
2.）一条日本黄瓜，切小片 (one Japanese cucumber, seeds cut into slices)
3.）1條青辣椒，切薄片。 (1 green chilli sliced thinly)
4.）1條大的紅辣椒🌶️，切薄片。(1 red chilli sliced)
5.）一些豆類。（我的豆類是炒過的花生，腰豆，馬豆，青豆， 這些是從緬甸的店在新加坡 peninsula plaza 買的。沒有無所謂，可以自己炒的花生豆類都很香）some Burmese mixed nuts I bought from Peninsula Plaza but If you don’t have those, you can roast our own nuts like peanuts, cashews, split chicken peas and split green beans.
6.) 2条姜花切末 (2 ginger torch flowers cut minced)
8.）幾把香菜切成末 (some bunches of coriander finely chopped)
9.）檸檬🍋汁( lemon juice freshly squeezed)
10.）鹽巴 (salt)
11.）糖 (sugar)
12.）香菇粉(mushroom powder seasoning)
13.）白米醋 (white rice vinegar)
14.）黑胡椒粉 (black pepper)

料理方式：
1.）把準備好的黄瓜🥒和番茄🍅。記得番茄的裡面不可以用。我們只取它外面的肉。
Prepare the cut cucumbers and tomato rind. Remember that we don’t use the pulp of the tomato as it makes watery salad that’s not nice.
2.）放鹽巴
Salt your tomatoes.
3.）放白米醋
Put some white rice vinegar
4.）放香料，用穿手套搅拌均匀。
Put in all the spices。
5.）放调味-糖，柠檬汁，胡椒粉，白米醋。自己要慢慢的试一下，慢慢的调味才做的好。
Season with sugar, lemon juice, black pepper, vinegar. Do it slowly as you taste. That way you will be able to adjust the seasoning well.
6.) 调味最后才加炒过的豆类搅拌就可以上盘了！豆类要新鲜才好吃。after all seasoning is done then you add the roasted nuts. Give it a mix with your gloved hands and it’s ready to be served!

祝大家吃素愉快！幸福美满！ 六时吉祥！

Where Philippines meets Burma. I combined the Pinoy Ampalaya-Kinilaw salad with the Burmese fried nuts.
The trick is to get the bitterness out of the bitter gourd by salting it and leaving it in the fridge for 20 mins. Once done, I put water in it, squeezed out all the bitter gourd juice into the water, rinse it thoroughly and then squeeze off excess water so you don’t get watery salad.
(翻譯）
這道菜餚是菲利賓的 Ampalaya 薩拉。我把菲利賓的做法和緬甸的做薩拉方法結合在一起。我是在新加坡🇸🇬 peninsula plaza 購買緬甸的食品。如果在您的國家沒有，也無所謂，可以用自己炒過的豆類如花生🥜，馬豆，腰豆，青豆等…翻炒在油裡取出來放一邊做薩拉用。

做這個苦瓜薩拉，苦瓜是生吃的。苦瓜本有降血壓降血糖的功能，可是要注意不要早上空肚子吃上它，也不要吃過頭因為它是凉性的，除非你很會吃香料。我家吃的香茅和姜類尤其吃的多，所以不成問題。主要：做這個苦瓜薩拉需要放鹽把切好的苦瓜片用手把鹽和苦瓜搓一搓，放在您冰廚裡差不多15-20 分鐘後，把苦瓜的汁全部倒掉，然後在一次又一次倒水在裡頭用手搓一搓，再把他的苦瓜汁搓出來。這樣苦瓜就不苦了。

Trick of a good salad:

1.) add vinegar to the bitter gourd slices always as first step in a glass mixing bowl. （把準備好的苦瓜放進一個盆子裡）
2.) then add the garlic, thinly sliced shallots, garlic, pepper. （放進香料）
3.) put vinegar first and squeeze the juice of half a huge lime.（放進白米醋先然後把1/2酸酐汁擠出來）
4.) add mushroom powder seasoning 🧂 and balance off with sugar, vinegar for seasoning adjustment.（再調味，用香菇粉，糖，白米醋）
5.) throw in the nuts last, whip it up and it’s good to be served. （調味好了最後才把豆類放進去攪拌一下就可以了）

Ingredients（料）
1.) 3 shallots thinly sliced （3 小葱切薄片）
2.) 1 green chilli thinly sliced （1条大青辣椒切薄片）
3.) 1 red chilli thinly sliced （1条大红辣椒切薄片）
4.) 1 clove of garlic 🧄 minced （1粒蒜头切末）
5.) half a lime （半个大蒜干取汁）
6.) mushroom powder seasoning （香菇粉）
7.) salt （盐巴）
8.) vinegar （白米醋）
9.) sugar （糖）
10.) Burmese nuts（缅甸炒过的豆类）
11.) ground black pepper （黑胡椒粉）
12.) 1 bittergourd （1条苦瓜）

Vegan winged bean salad.

1. 10 winged beans presoaked, wash and cut into thin slices.
2. 1 red onion 🧅 peeled and thinly sliced
3. 1 red Chilli 🌶 chopped
4. 1 green chilli thinly sliced
5. 1 Clove of garlic minced
6. Quarter a huge lime
7. Few dashes of black pepper.
8. Vinegar
9. Sugar
10. Mushroom seasoning
11. Salt
12. Salt the winged beans with ur hands 🙌 (wear gloves)
13. add in vinegar
14. Add in sugar, garlic, chillies 🌶, pepper. Mix it.
15. Add lime.
16. Add a teaspoon of mushroom seasoning. Mix it well.
17. Taste it. Adjust further with the seasonings to your tastebuds
18. Add nuts to last. Mix well and serve.

这个叫四角豆吗？ 在我们这里很少在巴杀看到。 今天刚好经过了就买一些洗好，生吃。

料理：

1. 十條四角豆清洗滲水後，切薄片。
   2.一個紅色的蔥切成薄片（您受菩薩戒不可以用，不放也無所謂）
   3.一個小蒜頭切成末（您受菩薩戒不可以用，不放也無所謂）
2. 一條青色辣椒切薄薄片
3. 一條紅辣椒🌶️切成薄薄片 （您要更辣要用小的辣椒🌶️）大辣椒沒那麼辣
4. 一個檸檬🍋，我們只用1/4。
5. 一些白米醋
6. 一些🧂
   9.一些黑胡椒粉
7. 一些糖
8. 一些香菇粉
9. 一些炒過的花生🥜和豆類。
10. 一把香菜連根一起切成末。要洗好就行。泰國人連根都會放進薩拉裡面的或煮湯。他有醫藥價值的。

料理方式：
1.） 把四角豆切好的，放些鹽巴，用手穿著手套🧤攪拌。
2.）過後才放白米醋
3.）把所有的香料放進去。有在用手攪拌。
4.）然後在調味，放糖，檸檬🍋汁，香菇粉，黑胡椒粉，自己嘗一嘗先，再放多一點。
5.）調味好了最後把所有炒過的豆類放進去攪拌。
6.）可以吃了！

阿彌陀佛！ 吃素幸福！

Chew Richard Geraldine Lee

您看過我一個薩拉的食譜差不多就知道如何做其它了。大同小異。只是蔬菜不同。可是非常對身體好因為它是生吃的。當然您們吃薩拉，要用點辣椒，等類如果你們的身體受不了涼的食物。我本生還好，因為我選擇吃的食物裡面有很多香料了。可每一個人的飲食習慣有些不同。

讓我先分享一下番茄薩拉。

料理：(ingredients)

1.）一粒番茄，切開把離頭的拿出來。你沒拿出來，它的汁會照成你薩拉很濕。這樣不好吃。(1 tomato pulped removed. The pulp has too much water, it will produce a watery salad. That’s not nice to eat)
2.）伴個🫑： 切小片 (half a capsicum cut into slices)
3.）1條青辣椒，切薄片。 (1 green chilli sliced thinly)
4.）1條大的紅辣椒🌶️，切薄片。(1 red chilli sliced)
5.）一些豆類。（我的豆類是炒過的花生，腰豆，鹰嘴豆，馬豆，青豆， 這些是從緬甸的店在新加坡 peninsula plaza 買的。沒有無所謂，可以自己炒的花生豆類都很香）some Burmese mixed nuts I bought from Peninsula Plaza but If you don’t have those, you can roast our own nuts like peanuts, cashews, split chicken peas and split green beans.
6.) 1粒大蒜，切成末 （不放也可以）1 garlic finely minced
7.）1 個蔥，切薄片 （不放也可以）1 onion thinly sliced
8.）幾把香菜切成末 some bunches of coriander finely chopped
9.）檸檬🍋汁( lemon juice freshly squeezed)
10.）鹽巴 (salt)
11.）糖 (sugar)
12.）香菇粉(mushroom powder seasoning)
13.）白米醋 (white rice vinegar)
14.）黑胡椒粉 (black pepper)

料理方式：
1.）把準備好的青椒🫑和番茄🍅。記得番茄的裡面不可以用。我們只取它外面的肉。
Prepare the cut capsicum and tomato rind. Remember that we don’t use the pulp of the tomato as it makes watery salad that’s not nice.
2.）放鹽巴
Salt your tomatoes.
3.）放白米醋
Put some white rice vinegar
4.）放香料，用穿手套搅拌均匀。
Put in all the spices.
5.）放调味-糖，柠檬汁，胡椒粉，白米醋。自己要慢慢的试一下，慢慢的调味才做的好。
Season with sugar, lemon juice, black pepper, vinegar. Do it slowly as you taste. That way you will be able to adjust the seasoning well.
6.) 调味最后才加炒过的豆类搅拌就可以上盘了！豆类要新鲜才好吃。after all seasoning is done then you add the roasted nuts. Give it a mix with your gloved hands and it’s ready to be served!

祝大家吃素愉快！幸福美满！ 六时吉祥！

Ingredients(料）

3 Japanese cucumbers cut into half lengthwise, seeds removed and cut into halves again lengthwise. Finally cut them into strips of about 6cm long (3条日本黄瓜，对半切，种子去掉，再对半切，再切成6厘米段。）

2 mediums sized carrots cut into thick julienned strips about 6cm long. (2条胡萝卜，皮去掉，切成6厘米段）

1/2 Pineapple cut into small pieces (半粒旺梨，切成小片）

3 big red chillies, seeds removed and cut into thin strips (3条大红辣椒🌶️，种子去掉，切成丝)

Spice ingredients(香料）

1/2 cinnamon stick (半条桂皮）

5 cloves (5 颗 香丁子）

3 star arnise (3颗 八角）

1.）stir fry the spices and chilli in oil in the pot until fragrant. （把香料爆香）

2.) add 300ml of water and 300ml of vinegar (water:vinegar ratio is 1:1) 再

加：300毫升的水和300毫升的白米醋。水和白米醋份量是1:1的。

3.) as temperature rises, slowly add sugar bit by bit by tablespoons until it is sweet enough, let it boil and turn off the fire to let it cool. (I used about 20 tablespoons of sugar).

当它慢慢的热时，再慢慢的加一勺一勺的糖进去，自己试一下甜度。 我用了差不多20勺的糖分。然后当水滚了，让它滚上5分钟，关火了。

4.) when the solution cools down, pour them over your cucumbers, pineapple and carrots which will be stored in glass bottles as vinegar is corrosive, don’t keep them in plastic or metalware. Put the archar inside the fridge and keep it there for 24 hours before it is consumed.

让它凉了再倒上你的蔬菜🥬上。这个阿杂要用玻璃瓶子装不可以用塑料或铁的因为醋有刺激性。然后把它放在冰厨24小时后才可以吃）

料理看着照片就明了。( for the steps on how to make this, kindly refer to the photographs)

（A）（准备香料包）preparation of the dry spices to be put into a spice bag

桂皮 （两小条）cinammon 2 short sticks
孜然种子 （1/2茶匙）cumin seeds 1/2 tsp
香菜种子 （1茶匙）coriander seeds 1 tsp
八角茴香 （2粒）2 star anise
丁香 （3粒）3 cloves
青色豆蔻果实 4 green cardamoms

把所有干的香料炒的香位置。把它装进香料包。
(Put all in A onto a frying pan and roast them without oil until fragrant and crackling, then put into the spice bag for later use)

（B) 准备要搅拌的香料 (preparation of blended wet spice paste)

2大葱 2 big onions
2香茅 2 lemongrass
一些南疆（看照片）galangal (see photo)
一些姜片（看照片）ginger slices (see photo)
一些黄姜 （看照片）tumeric (see photo)
3粒烛果 3 candlenuts

把（B）放进搅拌机，搅拌成香料膏。这个等一下要把它在油上炒。put all the ingredients in B into a blender, blend into a wet spice paste. Later you will stir fry this paste.

其他的步骤，请看照片就明了。For the rest of the steps, please see the photographs as I have photographed them roughly step by step.

调味最后放：
(For the seasonings, you add them the last)
盐巴 salt
少量的糖 little of sugar
香菇粉多一点 mushroom powder seasoning

你可以放您喜欢的菜还有豆芽。最重要还是汤底。汤好吃😋，面就好吃。 you can put any veges you like and bean sprouts. Importantly, the soup base and spices used are correct and rightly seasoned. Whatever veges you use is up to you .

(准备最后要淋上的汁）Sambal Kicap Manis

75ml Kecap manis
3 条青辣椒 3 green chilli
1条红辣椒 1 red chilli
一点酸酐挤进去 some lime squeezed in
一点的糖 some sugar
一点的盐巴 some salt
Put all into a blender, blend it and taste it and adjust the seasoning and then you can use it.
（放在搅拌机里，搅拌一下子就好，舔一舔，看哪里需要调味，调好就可以用了）