ES Cook Recipes

Ingredients (use vegan versions): * 1 1/2 cups unbleached flour * 1 cup wheat germ * 2 teaspoons baking powder * 1/2 teaspoon baking soda * 3/4 teaspoon salt * 1 teaspoon cinnamon * 1/8 teaspoon nutmeg * Ener-G Egg Replacer equal to one egg * 1/2 cup brown vegan sugar * 1/3 cup vegetable oil * 1 cup applesauce 1/2 cup soy or rice milk Methods: Preheat oven to 425 F. In large bowl, combine flour, wheat germ, baking powder, baking soda, salt, cinnamon and nutmeg. In medium bowl, beat Ener-G Egg Replacer with brown vegan sugar, oil, applesauce and soy milk. Mix with dry ingredients just until evenly moistened. Spoon into muffin tins. Mix 2 teaspoons of vegan sugar and 1/4 teaspoon cinnamon and sprinkle on top of muffins. Bake for 17 minutes. These are very moist and tender muffins!

Ingredients: 3/4 Cup =(177 ml) vegetable broth 1 1/2 TB =(22 ml) Mandarin sauce (try Asian stores, may sub with yellow bean sauce) 1 TB =(15 ml) black bean sauce (available in Asian stores) 1/4 TS=(1 1/4 ml ) salt 1/4 TS =(1 1/4 ml) garlic powder 1 TS =(5 ml) vegan soup base powder 2 ea.16 oz. boxes (908 g) firm tofu, drained and cut into very small cubes 3/4 TB= (11 ml) cornstarch 2 TS= (10 ml) rice vegan cooking wine (try Asian stores, may substitute with any vegan cooking wine) 1 TS =(5 ml) chili paste (available in Asian stores) Methods： 01.Combine the first 6 ingredients in pan and stir. Place pan on high heat. 02.When mixture reaches a boil, add tofu and stir again.MIx cornstatch with 2TB (30ml) water. 03.When tofu mixture reaches a boil again, add cornstarch mixture and stir again. Continue stirring until tofu mixture thickens; reduce heat to medium. 04.Stir in vegan cooking wine and chili paste. Allow to cook another minute, then turn off heat. Let dish sit for 10 minutes...

Ingredients: 2 lb chinese broccoli 3 cooked abalone (sliced) 2-3 cloves of garlic smashed 2 tbsp oil 1 cup brothe from cooked abalone Seasoning for king oyster mushroom: 1 1/2 tbsp abalone bottle sauce 1 tsp oyster sauce 1 tsp fish sauce 1/2 tsp dark soy sauce dash salt dash sugar 1 tbsp cornstarch Methods: 01. Cut the broccoli in half so it's not so long. Boil a pot of water. Add in the broccoli and left it boil for until the broccoli starts to change to a lighter green, should not cook for more than 3 minutes. The longer you cook it the softer it gets, and soft is not good. You want the broccoli to be crispy. Add in a dash of salt. Drain and rinse with cold water. 02. Heat the pan with 2 tbsp oil. Add in the garlic and fry until golden. Add in the broccoli and stir fry for 1-2 minutes. Add in dash of salt, sugar, and fish sauce for taste. Remove from heat and place on plate. 03. Heat a pan with the 1 tsp oil and add in the abalone. Now add in the brothe. Let it simmer a litt...

Ingredients: Yam 50(g) Rice Paper 20(pcs) Fillings : Chopped vegetarian BBQ pork 50(g) Chopped water chestnut 50(g ) Chopped Chinese mushroom 50(g) Seasoning: Salt 1(tsp) Sugar 1(tsp) Five spice powder 1/4(tsp) Methods: 01.Steam yam till cooked.Remove and mash. 02.Heat pot with some oil.Fry Fillings till fragrant. 03.Mix Seasoning with mashed yam and Fillings. 04.Wrap Fillings mixture with rice paper.Fold into rectangular shape.Seal with some flour and water mixture. 05.Heat pot with some oil , fry the yam rolls till golden brown.Serve.

Ingredients: Obalonus 300(g) Flour 300(g) Salad oil 1(tbsp) Salt 1(tbsp) Pepper 1(tbp) Water (adequate) Oil for deep frying Seasoning: Pepper salt 1 mid spoon Methods: 01.Clean obalonus then drain up and chip.Pickle with salt and pepper. 02.Mix water with salad oil well,add flour slowly and stir well into mash,wait for 7-8 mins. 03.Preheat the pan with frying oil into 80% hot , coat obalonus with method 02 and fry into golden ,  drain up and dish up.Serve with pepper salt.

Ingredient A: Kai Lan 500(g) Oil for deep-frying Shredded ginger 1/2 (tbsp) Chopped garlic 1/2 (tbsp) Ingredient B: Caster sugar 1 (tbsp) Shredded dried cuttlefish 1(tbsp) -(fried until crispy) Small ikan bilis 1(tbsp) -(fried until crispy) Seasoning: Oyster sauce 1(tsp) Light soya sauce 1(tsp) Shaoxing wine (a little) Corn flour water for thickening (a little) Methods: 01.Separate kai lan into leaves and stems.Cut leaves into fine shreds and cut the stems into slices. 02.Heat up oil for deep-frying,deep-fry kai lan leaves until crispy.Dish and drain. 03.Leave 1 tbsp oil in wok,saute ginger and garlic until fragrant.Add in kai lan stems,seasoning and stir-fry untill cooked.Thicken with corn flour water dish up. 04.Put fried kai lan leaves on top of stems,sprinkle ingredients B over it and serve.