Serves 4 to 6Ingredients:Cooking Oil, 2 tablespoons Red Fermented Bean Curds, 30 grams Dried Lily Bulbs, 15 grams (soaked in warm water for 20 minutes till soften, both ends removed and tie into knots) Dried Mushrooms, 8 pieces (soaked in hot water till soften, and stem removed) Napa Cabbage, 900 grams (rinsed and shredded ...
Ingredients:Canned Pineapple, 50 grams Carrot, 1/4 piece (cut into 2cm dices) Potato, 1/2 (cut into 2cm dices) Tofu, 1/2 piece (sliced) Pumpkim, 3 small pieces (thinly sliced to 1cm thick) Broccoli, 1/4 cup (cut into small florets) Vegetable Stock, 1 cup (240ml) Curry Powder, 1 tablespoon Coconut Milk, 2 tablespoons InstructionsIn a Thermos® Food Jar*, add in boiling water, potatoes ...
It’s a fruit but treated like a vegetable! The tomato has always been a staple in the kitchen because it’s one of the most nutritious ingredients that you can use for a variety of dishes.Tomatoes are rich and have been proven to help lower bad cholesterol, promote heart health, make ...
Health benefits aside, incorporating a vegetarian diet into your every day has also been known to reduce your carbon footprint when you cut out the meat. This practice is coined as ‘environmental vegetarianism’. If you’re looking to start contributing to the cause and become more sustainable, we’ve compiled 6 delicious ...
Serves 3 to 4Ingredients: Bitter Gourd, approx. 650 grams Carrot, 3 pieces Corn on Cob, 1 Seedless Red Dates, 10 pieces Dried Cuttlefish, 2 pieces Water, 3 litres Instructions: Wash all ingredients well, under running water. Cut Bitter Gourd into half lengthwise. Remove seeds and scrap off the spongy centre using a metal spoon. Cut the Carrots and Corn into ...