Singapore Rice Noodles Recipe

Posted on October 8, 2012 by Sala @ Veggie Belly

I love Singapore rice noodles – pan fried thin rice vermicelli with curry powder and turmeric. But most the ones you get at restaurants have fish sauce and or meat. So I make my own vegetarian Singapore rice noodles. Funnily, this dish is not Singaporean – you won’t find it in Singapore. It is most likely an invention of Hong Kong chefs. Irrespective of its origins, this is a great vegetarian noodle dish!

I use S&B Oriental Curry powder for this recipe. For more about curry powders, read this post.

And the mushroom flavored soy sauce I use is Healthy Boy brand. If you cant find it, substitute with regular soy sauce.

Tips for perfect Singapore rice noodles

Don’t over soak the noodles. Read package instructions and make sure the noodles aren’t sitting in water longer than needed. Drain the noodles well. If you land up over-soaking the noodles, try to rescue them by spreading the drained noodles on a large platter and placing them under a fan, this should dry them out a bit.
Don’t over cook the vegetables, they will get soggy.
Use medium-high heat, this will ensure that the vegetables and noodles don’t get soggy.
Work quickly. Have all the ingredients prepped before hand, and then work quickly. Don’t let the vegetables or the noodles sit in the wok for too long. When you add the noodles and sauce to the wok, if you feel you are taking too long (over 2 minutes) to mix everything well, take the wok off the heat, and mix the noodles. You can then re-heat the noodles before serving.
Remember that every curry powder is different. Some are spicier/hotter than others. You may have to use more or less depending on the curry powder you use. Taste the noodles at the end, and add more curry powder and soy sauce if needed, then re-heat.
The taste of Singapore rice noodles develops over time (because of the curry powder), so it tastes even better the next day!

Singapore Rice Noodles Recipe

serves about 4

Ingredients
6 oz rice sticks, also called rice vermicelli or rice noodles
For the sauce
2 teaspoons curry powder, I recommend S&B Oriental curry powder
½ teaspoon turmeric
Crushed dry red pepper, to taste
3 tablespoons soy sauce
1 teaspoon brown sugar, optional
½ teaspoon vinegar, optional
1 tablespoon mushroom flavored soy sauce (available in Asian markets), substitute with soy sauce

For the noodles
1 tablespoon vegetable oil
1 heaping teaspoon garlic paste (use a mortar and pestle or grate in a microplane)
1 heaping teaspoon ginger paste (use a mortar and pestle or grate in a microplane), optional
1 medium carrot, peeled and cut into matchsticks
1 red pepper, cut into thin strips
1 1/2 cups shredded cabbage
1 cup cubed fried tofu, available in Asian markets
1 tablespoon sesame oil
1 heaping cup beansprouts
3 scallions, chopped
4 lemon or lime wedges
Chopped cilantro for garnish

Method:

Soak the rice noodles according to package instructions. (This usually involves soaking them in warm or cold water for 2-5 minutes).Drain well and set aside in the colander.
Whisk together all ingredients for sauce, along with 3 tablespoons of water. Set aside.
Heat oil in a large wok, that is atleast 12 inches wide. Add the ginger and garlic and let them sizzle on medium heat, till fragrant and lightly browned.
Pour in half of the sauce. Work quickly, and mix everything together, breaking up any lumps with a wooden spoon. Cook till the sauce starts to bubble, about 20 seconds.
Throw in red peppers, carrot, cabbage, and tofu.
Crank up the heat to medium-high and sauté till the vegetables just start to wilt, about 2 minutes. Don’t over cook the vegetables.
Add the soaked, drained rice stick noodles to the vegetables. Also add the remaining sauce. Working quickly, and using two spoons or tongs, toss and combine everything till the noodles are well coated in the sauce.
Turn off heat and add sesame oil, bean sprouts and scallions. Toss well.
Serve immediately garnished with chopped cilantro and lemon or lime wedges on the side to squeeze over the noodles.

Taste Test – The Best Curry Powders

Posted on September 21, 2012 by Sala @ Veggie Belly

If you’ve ever wondered what’s the best curry powder brand, look no further! I’ve taste tested a bunch of curry powders and present to you my favorites and how to use each one of them. This also kicks off my curry series – a month of easy curry recipe posts using, of course, curry powders! I will post one recipe a week for a curry from around the world, and also post a recipe for how to make your own curry powder.

But first, let me make something clear. There is no such thing as curry powder. Not in India at least. The first time I ever heard of a curry powder was outside India! In my own language, Tamil, the word “Kari” simply means either vegetables (“kai kari”) or meat.

Every Indian dish that requires powdered spices uses a blend that is unique to that dish. So there is no standard curry powder in India. (Just like how there is no standard curry in India). An Indian cook will roast and powder whole spices for each dish, specifically for that dish. A cook in India may also use a combination of different already ground spices.

So what exactly is curry powder? It’s a western, British invention. It is a blend of different powdered spices like turmeric, chili, coriander, cumin, fennel, cinnamon etc. Instead of the various spice powders used in Indian cooking, you can use an already blended curry powder.

As inauthentic as curry powder is, I like its convenience. There are some great blends out there, and are usually the only ‘spice’ you need when making a dish. So curry powders are an easy shortcut and I like using them. They are especially handy for making quick dishes with great curry flavor.

The Best Curry Powders

(in my opinion)

Note: This curry powder taste test is by no means exhaustive. I know there are many brands in the market that I haven’t tried. And I haven’t even addressed Thai and other curry powders/pastes/blends etc. I will reserve them for a future post.

Frontier Indian Curry Powder

Predominant flavors are roasted cumin and lemon peel. Light, and fresh tasting.
Available in some grocery stores and online
Use in
-          Light curries
-          Summer vegetables
-          Salad dressing

Recipes – Zucchini cauliflower curry , Curried tofu salad with Jicama

S&B Oriental Curry Powder

A mild, well balanced, well rounded blend.

Predominant flavors are turmeric, coriander, garlic.
Available in most grocery stores, Asian markets and online
Use in
-          Japanese curries
-          Tofu dishes
-          Recipes involving fruit and or a little sweetness

Recipes- Tofu and broccoli curry, Khao soi curry noodles

Penzey’s Hot Curry Powder

Spicy, with predominant chili and coriander flavor
Available at Penzey’s stores and online
Use in
- Coconut milk based curries
- Lentils, beans
- Paneer or tofu

Recipes- Curried kale and white bean patties, Chickpea bunny chow

McCormick Gourmet Collection Curry Powder

Savory taste, with predominating onion flavor.
Available in grocery stores and online
Use in
-          Roasted vegetables
-          Pasta dishes
-          Root vegetable dishes

Recipes- Potato curry

Kitchen King by Badshah

Spicy, intense and complex. This blend is also made by MDH and Everest brands.
Available in Indian grocery stores and online
Use in
-          Rich sauces and gravies
-          Nut and cream based curries
-          Lentils

Recipes- Masala stuffed okra (use instead of the masala in the recipe)

Shortcut Gulab Jamun Recipe

Posted on September 11, 2012 by Sala @ Veggie Belly

I learned this easy milk powder gulab jamun recipe from my husband’s aunt when she was visiting us. I’ve tested this recipe several times and finally have the one for perfectly juicy, soft gulab jamuns to share with you! Traditional gulab jamuns are made with khoya, which is reduced, almost solid milk. Using milk powder or dry milk instead of khoya makes this Indian dessert a little lighter and also easy to make from grocery store ingredients.

The sugar syrup is easy to make – just boil sugar, water and cardamom powder together. You can also flavor the syrup with rose water and or saffron if you wish. If you find the syrup too sweet, just add more water!

Heres the trick to make gulab jamuns soft, and juicy. Add vinegar to the dough. The acids in vinegar, when combined with baking soda, will make the jamuns airy and soft so they absorb the sugar syrup better. They will also be lighter and less dense than khoya gulab jamuns.

Make sure you fry the jamuns on low heat, so that they cook through on the inside.

But I know what you are asking..Can I BAKE gulab jamuns?

Umm..yes, and no. See the photo below – I baked a ball of the dough on 300f for about 7 minutes (or till it browns and rises). See the difference? The fried gulab jamun browns evenly and looks better. The fried one also absorbs the sugar syrup much quicker.

If you want to try baked gulab jamuns – bake the balls (after step 7 in the recipe below) on a silicone baking mat at 300f till they are brown and risen, about 7 minutes. Then remove from oven and let them cool. Remember, they wont look pretty like the fried ones! Once cool, drop them in the sugar syrup. Let them soak for atleast an hour before serving. Baked gulab jamuns will get soggy quickly, so dont keep them more than a day.

More milk powder gulab jamun recipes..
A video and recipe for gulab jamun by Manjula’s kitchen
A gulab jamun recipe using milk powder and bisquick on Indian food forvever
The ladies at Show me the Curry have a gulab jamun recipe using yogurt

Milk Powder Gulab Jamun Recipe

Makes about 24 small sized gulab jamuns

Ingredients
For sugar syrup
2 cup sugar
2 1/2 cup water
4 cardamom seeds, powdered in a mortar and pestle
A drop of rose essence, optional
A small pinch of saffron threads, optional

For the jamuns
1 cup unsweetened milk powder or dry milk (not coffee creamer)
1 tablespoon butter at room temperature
1/4 teaspoon baking soda
3 tablespoons flour
A pinch of salt, optional
1/2 teaspoon white distilled vinegar
1/3 cup whole milk

Method

Place the sugar, water and cardamom powder in a small saucepan. Bring to a boil and watch for the sugar to dissolve. Once its dissolved, boil for another minute. Turn off heat and add rose essence and or saffron, if using. Set the syrup aside.
Now make the Jamuns. In a mixing bowl, add milk powder or dry milk, baking soda, flour and salt. Mix well.
Then add butter and vinegar. Add milk a little at a time and mix till it forms dough. You may not need all of the milk.
When a soft, sticky dough forms, stop adding milk. Cover and let the dough stand for about 20 minutes.
After resting, the dough will be less sticky, airy and a little firmer. If its too lose, sprinkle a little flour. If its too dry, add a little milk.
Knead the dough a few times.
Dip your fingers in oil or ghee, divide the dough into 24 even pieces and roll them into balls. Dip your fingers in oil as and when needed to avoid sticking.
Heat enough oil to deep fry in a saucepan pan on medium-low heat. Drop a small pinch of the dough in the oil to test the temperature. The dough should sink to the bottom and then slowly rise to the top. If it sits in the bottom of the oil without bubbling, the oil is not hot enough. If the dough rises and browns too quickly, the oil is too hot.
Add the jamun balls a few at a time and fry in oil on medium-low heat. Stir and turn the jamuns frequently so they brown evenly.
When brown, remove from oil using a slotted spoon and drain on several layers of paper towels.
Repeat with all the dough. Let fried jamuns cool.
Add the jamuns to the sugar syrup. Stir gently so the jamuns are well coated in syrup.
Cover and let the gulab jamuns soak in the syrup for atleast an hour before serving. Gulab jamuns will keep for several days at room temperature.

My First TV Appearance and a Brown Rice & Oregon Blueberry Salad!

Posted on August 24, 2012 by Sala @ Veggie Belly

Guess what?! I was on live TV today! I made this delicious, easy, summer recipe on the Good Day Oregon show on FOX12! I won an IFBC food blogger contest by Hinode rice, and got to make my winning recipe on TV! Here is the video.

I usually make this recipe with quinoa or black rice, but loved the nuttiness of Hinode brown rice for this recipe. And if you have microwave rice, you can put this salad on the table in literally 5 minutes! This is a great dish to pack for school, work or a picnic. Some grilled peaches instead of the blueberries will also be lovely!

Brown Rice and Blueberry Salad Recipe

serves 3-4

Ingredients
1 cup long grain Hinode brown rice
1 cup fresh blueberries. I used Oregon hood river blueberries.
¾ cup cubed cucumber
¼ heaping cup dried cranberries
2 tablespoons slivered almonds
½ cup cubed mangoes, optional
½ cup baby arugula, optional

For the dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper

Method

Cook the brown rice according to package instruction. Let the cooked rice cool well.
Then add all other ingredients from blueberries through arugula and mix gently.
Whisk all the dressing ingredients together, and add to the rice. Toss well. Serve chilled or at room temperature.

Easy Zucchini and Cauliflower Curry Recipe. Only 8 ingredients!

Posted on August 20, 2012 by Sala @ Veggie Belly

My husband loves this easy zucchini and cauliflower curry and requests it at least once a week. I will vary the vegetables depending on what’s available and what we are in the mood for. I’ve made this curry with eggplant, green beans and potatoes. I’ve made it with pumpkin and kale. I’ve also made it with cubed paneer, green peppers and baby corn. This recipe is versatile!

A make ahead tip: Because I make this curry so often (did I mention we love it?!), I’ve started making the curry sauce in bulk and freezing it. It’s easy. Once you are done with step 5 in the recipe below, just spoon the curry sauce into ice cube trays and freeze it. When solid, put the frozen curry cubes in freezer bags and return to the freezer.

You now have a delicious vegetarian, vegan curry base sitting in your freezer to pull out anytime and heat up along with vegetables of your choice!

I prefer the taste and convenience of canned tomatoes for this recipe. If you want to use fresh tomatoes, core them, and puree them in a blender. You will need 3 cups freshly pureed tomatoes + about 1 cup water. If the fresh tomatoes make a tart curry, you will want to add a little sugar at the end of cooking.

My favorite tomatoes to use for this curry:
-          Muir Glen fire roasted diced tomatoes
-          San Marzano crushed tomatoes
-          Del Monte diced tomates with basil, garlic and oregano

And the curry powder I used is Frontier Indian curry powder from Whole Foods, which is mild, very fragrant, tasty and has a hint of lemon peel. If you use a stronger curry powder, you may want to use less.

Easy Zucchini and Cauliflower Curry Recipe

serves 3-4

Ingredients
1 ½ tablespoons Oil
½ teaspoon Cumin seeds, optional
A pinch of asafetida, optional
½ large red onion, diced
2 garlic cloves, minced
2 teaspoons curry powder
One 14 oz can of diced or crushed tomatoes. I like San Marzano or Muir Glen.
2 zucchinis, about 12 oz
6 cauliflower florets (about 1 heaping cup of florets)
1 carrot
¼ cup coconut milk
Chopped cilantro or mint for garnish

Method
1.Heat oil in large sauté pan. Add cumin seeds if using. When they sizzle, add the asafetida if using.

2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned.

3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.

4. When the onions are browned, add minced garlic and stir for 30 seconds.

5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter.

6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4^th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets.

7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes.

Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe.

Garnish with chopped cilantro or mint. Serve hot with brown rice or roti or pita bread. My grandmothers multi colored raita goes well with this dish.

Spicy Quinoa, Black Bean and Asparagus Bowl Recipe

Posted on August 17, 2012 by Sala @ Veggie Belly

Who doesnt love an easy, healthy quinoa salad! This spicy quinoa, black bean and asparagus recipe is a variation to quinoa salad. Its served veggie bowl style, with toppings of your choice and a dollop of sour cream.

You can use pinto beans or chickpeas instead of the black beans if you like. The recipe says 1-2 chipotle peppers; use them according to your taste. For an extra spicy kick, I also add some paprika, but its totally optional.

Select slim, tender asparagus, they will cook quicker. If you use thicker asparagus, make sure you cut them smaller.

Spicy Quinoa, Black Bean and Asparagus Bowl Recipe

serves about 4

Ingredients
1 tabespoon olive oil
1/2 a red onion, peeled and sliced thin
1 red pepper, sliced
3 cloves garlic, minced
1 1/4 cups quinoa
½ teaspoon paprika, optional
1-2 chipotle peppers in adobo sauce, minced
1 teaspoon dried oregano
30 thin asparagus spears (about 8oz), each cut into three pieces
One 15 oz can of black beans, drained and rinsed (about 1 ½ cups)
1 cup sour cream, I used low fat

Method
1. Heat oil in a saucepan and add onion, red pepper and garlic. Saute on medium till the onion and pepper is soft.
2. Add the quinoa, paprika if using, chipotle peppers and oregano. Stir for about 30 seconds.
3. Add 2 1/2 cups water and salt to the quinoa. Let it boil. Then reduce heat to low, cover with lid and let it simmer for about 12 minutes.
4. Two minutes before the quinoa is done (at approximately the 10th minute), add the asparagus to the pot, cover again and let the quinoa and asparagus cook for about 2 more minutes.
5. Removed lid, add black beans, and fluff the quinoa with a fork.
6. Serve with a dollop of sour cream and any of the other toppings below.

Optional toppings – pick what you like
Chopped tomato
Sliced avocado
Chopped green onion
Diced mango
Sliced Olives
Shredded pepper jack cheese or cotija cheese
Chopped cilantro or parsley or green onion
Chopped calnuts
Lime wedges

Curried Tempeh Grilled Cheese Sandwich with Mango Chutney

Posted on June 25, 2012 by Sala @ Veggie Belly

This is more an idea than a recipe. Once you learn how to marinate and cook the curried tempeh, you can vary this grilled cheese sandwich however you like. If you are in hurry, see the shortcut method in the recipe below. Serve with a salad and my Indian spiced potato chips, and this is an easy, tasty meal any time of the day!

You can marinate and saute the tempeh for extra flavor like on the left. Or if you are in a rush, just toss the tempeh in soy sauce and curry powder and make the sandwich like the picture on the right.

I like to marinate the tempeh in soy sauce and curry powder, so that the tempeh soaks up some of the flavors. I used Frontier Indian curry powder. It contains turmeric, coriander, cumin, lemon peel, black pepper, lemon powder, cardamom, cinnamon, garlic and cayenne. Its mild, the lemon peel gives it a fresh pop, and it works well for the curried tempeh.

Remember, curry powders vary vastly in taste depending on the brand. So use my recipe as a guideline. Make a single grilled cheese sandwich, taste it, and adjust the curry powder accordingly.

A weight on top of the grilled cheese (panini style)- like a garden brick or cast iron skillet covered with foil – will ensure even cooking, and melt the cheese quickly. Use medium heat and a weight on top of the sandwich and you will have perfectly golden grilled cheeses every time!

Love grilled cheese and paninis? Check out my friend Kathy’s fun panini blog!

Curried Tempeh Grilled Cheese with Mango Chutney Recipe

Makes 2 sandwiches

Ingredients
For curried tempeh
Half an 8 oz package of tempeh
¼-½ teaspoon curry powder*
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon oil

For the sandwich
4 slices of sourdough bread
1 tablespoon or to taste sweet mango chutney. Substitute with apricot preserves
4 slices of provolone or mozzarella cheese
Handful of fresh arugula or baby spinach leaves or kale leaves, torn
1 teaspoon butter
*curry powders vary greatly in their poteny and spiciness. So I really cant give you an exact amount.

Method
For the curried tempeh
1.Slice the tempeh lengthwise into ¼ inch thin pieces. You will need 6-8 slices, about 4 oz
2.Whisk together the curry powder, soy sauce and water in a bowl. Add tempeh to the bowl and gently toss so the marinade is coated well on the tempeh.
3.Cover and marinate the tempeh in the fridge for 30 minutes and up to 2 days.
4. Heat oil in a medium skillet and add the marinated tempeh. Also add any remaining marinating liquid. Cook on medium heat, flipping the tempeh occasionally, till all the liquid has boiled away and the tempeh is brown on both sides.
Now proceed with making the grilled cheese.

Shortcut curried tempeh: If you are in a hurry, skip the marinating and cooking of the tempeh. Leave out the water and oil. Simply toss tempeh in soy sauce and curry powder and continue with the recipe below.

For the grilled cheese
1.Use a small cast iron skillet or a garden brick as the weight for the grilled cheese. Cover the cast iron skillet or bricks with aluminum foil
2. Take 2 slices of bread and slather about 1/2 teaspoon (or more) mango chutney on both the bread slices
3. Place one slice of cheese on top of the mango chutney. Top it with 3-4 slices of curried tempeh and 6-8 leaves of arugula or baby spinach or kale
4. Cover with another slice of cheese, and the other slice of bread, chutney side down
5. Heat ¼ teaspoon butter in a non stick skillet on medium heat. Place the sandwich on the skillet
6. Put the foil covered weight (cast iron skillet or brick) on top of the sandwich. Make sure it is balanced sitting on the sandwich. Let the sandwich with the weight on top cook on medium heat till the bottom side is golden, about 2 minutes
7. Then remove the grilled cheese sandwich using a wide spatula, add 1/4^th teaspoon more butter to the pan. Flip the sandwich over and cook the other side, with the weight on top, till it is golden.

Serve immediately with a salad and Indian spiced potato chips.

Hot and Sweet Marmalade Glazed Tofu

Posted on June 19, 2012 by Sala @ Veggie Belly

On a busy weeknight, this is my go to dish. Its quick and easy to make if you have pressed tofu lying around. I like to serve this hot and sweet marmalade glazed tofu with some steamed broccoli and brown rice for a complete meal.

If you are not a tofu fan, but want to start incorporating some tofu in your meals, this is the perfect dish to start with. The glaze is sweet, spicy, and coats the tofu beautifully. I like to cut the tofu into small triangles (a method I learned from Vegan Yum Yum). The thinner you cut the tofu, the better results you will get with this recipe.

I originally posted this recipe a long time ago as sticky orange tofu thins. This continues to be one of my most popular posts, so I thought I should repost it, with updated photos. Checkout the old post to see what rubbish my photos were!

My original recipe requires you to slice the tofu as thinly as you can, that way you get to enjoy more of the orange glaze with every bit of tofu.

Hot and Sweet Marmalade Glazed Tofu Recipe

Inspired by this recipe from Vegan Yum Yum
Serves about 2

Ingredients
one 15 oz package of firm tofu, drained and pressed
A few drops of oil
For the glaze
4 tablespoons soy sauce
4 tablespoons orange marmalade. Substitute with brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon or to taste sriracha or any other hot chili sauce
1 tablespoon chopped mint or cilantro for garnish

Method

Slice the tofu into small triangles. The thinner you slice the tofu the better
Whisk together the marmalade, soy sauce, lemon juice and sriracha and set aside
Heat a few drops of oil and large, flat non-stick skillet. Place the tofu slices on the pan in a single layer. Don’t over crown the pan, do this in batches if needed.
Cook the tofu on medium heat, till it is browned on both sides. Gently press on the tofu using the back of a wide spatula to release any excess water, as the tofu cooks.
When the tofu is browned, reduce heat to low and pour the glaze all over the tofu
Let the glaze bubble and thicken, while stirring gently and flipping the tofu slices. This will happen quickly, so make sure you keep the heat on low to prevent the marmalade from burning. When the glaze has thickened and the tofu is well coated, about 1 minute, turn off the heat.
Garnish with chopped mint or cilantro
Serve with steamed broccoli and brown rice