Hungry Ang Mo | Food Blogger | Vegan

I always love it when I stumble upon another Singapore-based vegetarian or vegan blogger. Recently an exciting new blog called Mr & Mrs Vegan has launched - A blog that reviews eateries, products, and also provides vegan recipes. If you like my blog, I am sure you will love this one even more, and I urge you to check out their site.

This weeks Recipe Wednesday comes from Mr & Mrs Vegan, and the recipe is none other than Vegan Lasagna.

This recipe is in two parts. First, it is required to make the cashew nut cheese - Afterwards this will be added into the main lasagna recipe!

Lemon Basil Cashew Cheeze
Adapted from here.

Yield: ~1 cup

1 cup raw cashews, soaked in water for 30 mins or overnight

2 garlic cloves, peeled

1/4 cup fresh lemon juice

1 tbsp Dijon mustard

1/4 cup vegetable broth or water (or more as needed) (I added about 1/2cup of water)

1.5 cups fresh basil leaves (lightly packed)

1/2 cup nutritional yeast (gives the cheese flavour)

3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper

1/2 tsp onion powder (optional) (I did not add this)

Instructions

1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.

Lasagna

Ingredients:

454 g Box of lasagna noodles*
1.5 bottles of pasta sauce or use homemade marinara sauce
3 garlic cloves, minced
1 sweet onion, chopped (2.5 cups)
1 regular size zucchini, chopped
1 cup cremini mushrooms, sliced
1 large red pepper, chopped
1 large handful spinach
2 pre-cooked veggie burgers, crumbled (optional)
Lemon Basil Cheeze Sauce (from above)
Daiya cheese (as much as desired) (I did not add this)
I also added in a can of vegetarian chilli beans as seen above

Instructions

1. Preheat oven to 400F. In a large skillet, sautee onion and garlic over low-medium heat for 5 minutes. Now add in the rest of the veggies and sautee for another 10-15 minutes (I added the can of vegetarian chilli beans into this mixture). *Season well with Herbamare or kosher salt and black pepper. (I added some garlic powder too)* This is key or you will have bland tasting vegetables in your lasagna.

2. Our lasagna sheets do not require pre cooking. But we had to soak them in warm water for a few minutes.

3. Add 1 cup of pasta sauce on the bottom of your casserole dish. Add a layer of noodles, half the basil cheeze sauce, half the vegetables, more pasta sauce, another layer of noodles, veggie burger crumbles (optional), the rest of the cheeze sauce, the rest of the vegetables, more pasta sauce, and finally a sprinkle of cheese.

4. Cover with tinfoil and prick with fork a few times. Bake at 400F for 40-45 minutes and then remove tinfoil and broil for 5 minutes on medium. Watch closely so you don’t burn the edges. Remove and serve. Will keep in the fridge for at least 3-4 days.

5. Done

Like most people, my mood always becomes somewhat blue whenever visiting someone in hospital. Therefore, I decided to take my mind off things and visit the Kopitiam that is now located in the main lobby area of the National University Hospital. Kopitiam have certainly not shown any pity for the weak and sick, and have decided to jack prices up in all the stalls here - So expect to get ripped off here. This particular vegetarian stall (which some genius decided to creatively name 'Vegetarian Food') has a number of ready made dishes, along with dishes that customers can order.

NUH Vegetarian Food
Location: NUH Main Building, #03-1231A, 5 Lower Kent Ridge Road
Contact: Unknown
Opening Hours: Unknown

One of the special dishes that customers can order is the Nasi Briyani. Although the price of this dish is very high, the one redeeming quality is the bigger-than-average portion size. The problem with this dish is quite evident from the picture - Too much curry. The plate was literally flooded with curry sauce. The spice level was not extremely high, but because there was so much sauce, it became too overpowering. The mock mushroom stem meat was quite enjoyable, and I loved how they put tau kee on top, to add a crunchy textural contrast to the meal. The rice was a little too mushy, and lacking any real flavour. A dish with potential, but ruined by the foolhardy amount of curry sauce.

Price: $4.50. 6/10

In order to get a more balanced opinion, I also ordered the Fried Rice and Dishes. There was quite an impressive array of dishes overall, but a lot of mock meats. I opted for the eggplants (one of my most beloved ingredients), mushrooms and a mock meat. The eggplants were a tad disappointing, as I found them too oily and salty. The mushrooms were packed with nice flavour, but were ice cold. Overall, this dish definitely serves its function of filling the stomach, but the price was enough to cause me to feel like being admitted into the nearby hospital.

Price: $4.90. 5/10

Conclusion - Compared to the vegetarian food served in hospitals, this food is five star amazing. Unfortunately though, comparing this food with the rest of Singapore's wonderful vegetarian delicacies - This food ranks as merely average.

Overall Rating
Food - 6/10
Ambiance- 6/10
Service - 7/10
Value - 5/10

Hong Kong is a paradise for vegetarians. There are countless sweet and savoury delights for the meat-free population to indulge in. For those with a sweet tooth, the place most locals and tourists visit are the sweet soup/paste shops. Honeymoon (滿記甜品) being arguably the most well known in the country. The Honeymoon franchise has expanded into Mainland China, Indonesia, and even Singapore. But their standards are still supposed to be the highest in Hong Kong. Even though I am admittedly not a dessert person (especially not Chinese desserts), I was still eagerly anticipating my visit to the dessert king of Hong Kong. So lets see how the visit went...

Honeymoon Dessert
Location: G/F, 219 Hennessy Road, Wan Chai, Hong Kong (灣仔軒尼詩道219號地下)
Contact: (852) 2428-1800
Opening Hours: Mon-Fri 12pm-11pm. Sat-Sun 1pm-11.30pm

The first dessert to reach our table was the Walnut Soup & Almond Tea. Personally, what I enjoy about Chinese dessert soups is the creamy texture (without the use of cream) that they have. Therefore, I was disappointed to see the almond 'tea' was quite watery - Which ultimately dilluted the entire dish. The walnut component was rich and fragrant in nutty flavour, but I felt that the almond added little or nothing beneficial to the dish.

Price: HK$26.00. 6/10

I am sure many of you are wondering what this peculiar looking item is. No, it has not been scooped up from the Singapore River. This is, in fact, Sweet Ball & Sesame Soup. The white balls (known also as tang yuan) were the best I have ever tried. The skin was delicate and gooey and inside was peanut. The peanut added a perfect salty and sticky component to the dish. Moreover, sesame seeds were mixed into the peanut, which gave an interesting crunchy texture. The tar coloured soup didn't have the very strong sesame flavour that I was hoping for. Overall though, an enjoyable treat.

Price: HK$26.00. 7/10

Conclusion - If you're a lover of Chinese desserts, then Honeymoon is certainly somewhere that should be on your itinerary. In actual fact, Hong Kong is littered with dessert stalls on almost every street corner. If you're looking for really good quality desserts (for much cheaper prices than Honeymoon) then I advise visiting the traditional olden style shop houses - Your Chinese (and Cantonese) better be up to scratch though, as there will be no English (written or spoken) in these establishments. Honeymoon is a more tourist friendly place, but charging at financially unfriendly prices.

Overall Rating
Food - 7/10
Ambiance- 8/10
Service - 7/10
Value - 6/10

This recipe post brings me back to my childhood, having the 'Full English Breakfast'. Which my countrymen thought (and still think) is a wonderfully healthy way to start the day. Unfortunately, healthy is no longer a word I would use to describe that cholesterol packed meal. But fear not, today I will show you how to make delicious Scrambled Eggs - 100% healthy and 100% vegan.

Ingredients

· Extra firm tofu – 2 blocks

· Black pitted olives (optional) – personal preference

· Turmeric – 1 TBS

· Kala namak (black salt) – 1 ½ TSP *can be bought at Mustafa*

· Salt – per taste

· Pepper – per taste

· Tomato paste (optional) – 1 TBS

Instructions

1. Firstly, drain as much liquid out of the tofu as you can. Replicating the texture of scrambled eggs requires most of the moisture of the tofu to be sucked out.

2. Mash the tofu (I just use my hands) into scrambled egg style pieces – Not too grainy.

3. Put the tofu into a cooking vessel (I use a wok). Immediately add the regular salt. Adding salt helps to further extract more moisture from the tofu.

4. Cook the tofu for some time, until little moisture is left. A good sign is that it will quickly start sticking to the vessel.

5. Then add turmeric powder, pepper and tomato paste (optional). Stir well and watch your tofu turn yellow!

6. After 4-5 minutes of cooking, add kala namak. This is my personal secret ingredient, which replicates the sulphuric smell and taste of eggs perfectly. As soon as you add it, you will know what I mean.

7. Cook for a further 5 minutes, add olives (if you so desire) and serve.

8. Done!

Those who are seeking the ultimate smelly tofu experience, there is simply only one country you must visit - Taiwan. Nevertheless, smelly tofu is actually sold in several Asian countries. Thankfully, most Asian countries don't have the ridiculous legal restrictions that Singapore has, in terms of being allowed to sell this delicious snack. Hong Kong is one of those countries where you can find smelly tofu - Therefore, during my recent trip, I couldn't resist stopping off at one of the more famous stalls in the country, to see how it compares with Taiwan. You should aim to reach this stall no later than 8pm, as the smelly tofu has a habit of selling out earlier than their 9pm closing time.

Note - This stall is not 100% vegetarian

Chuen Cheong Foods (泉昌美食)
Location: Shop D, 150 Wanchai Road (灣仔灣仔道150號D舖)
Contact: (852) 2575-8278
Opening Hours: Mon-Fri 1pm-9pm. Sat 2pm-9pm. Sunday Closed.

Unlike the Taiwan variety, this Smelly Tofu is just served plain, without the usual sauce and pickle. The dark sauce and chilli sauce, which you see in the picture can be applied yourself near the counter. I was suitably impressed with the taste of the tofu. I am someone who prefers an extremely strong aroma of 'smell', and this tofu definitely ticked that box. Moreover, the outer skin was perfectly light and crisp. The chilli sauce was really delicious too. The price may be a bit of a deterrent, but the pieces are quite large in size. Your Cantonese better be up to scratch when ordering, as the staff don't speak one word of English.

Price: HK$10.00 (per pc). 7/10

Conclusion - If you want to square off in a smelly tofu duel with Hong Kong vs. Taiwan - There is no doubt Taiwan will be the winner. But this Hong Kong version was a lot better than I was expecting it to be. If you're in the Wanchai area, then I would definitely suggest paying this stall a visit. On a side note, the rest of the smelly tofu I sampled in Hong Kong was pretty awful.

Overall Rating
Food - 7/10
Ambiance- 7/10
Service - 7/10
Value - 6/10

My most beloved Indian ingredient is without a doubt the sour leaves of gongura (also known as sorrel or roselle leaves). So today I bring to you another gongura recipe called Ambadi. This is none other than gongura pickle, which should be eaten with rice.

Ingredients

· Gongura leaves – Bunch

· Tamarind paste – 2 TBS (diluted with some water)

· Curry leaves – 10 leaves

· Mustard seeds – 2 TSP

· Cumin seeds – 2 TSP

· Coriander powder – 1 TBS

· Fenugreek powder – 1 TSP

· Red chilli powder – ½ TSP (depending on how strong the chilli powder is)

· Hing - Pinch

· Turmeric – ½ TSP

· Salt – 1 TSP

· Garlic – Half a head

Instructions

1. Add about 4-5 tablespoons of oil into a pan, and add the fresh gongura leaves into the pan. Allow the leaves to cook for around 5 minutes, until the moisture has evaporated, and the mushy texture has gone.

2. In another small pan, add 3 tablespoons of oil. Then add mustard seeds and cumin seeds and wait until they splutter. Add ¼ head of garlic and sauté. Once cooked, add turmeric, hing and curry leaves. Be careful when adding the curry leaves, as it will cause the oil to splutter a lot.

3. Into this mixture, add fenugreek powder, coriander powder and red chilli powder and mix together.

4. In a bowl, add tamarind paste and diced garlic (the other ¼) together, add a little water and mix together.

5. Add this tamarind mixture into the gongura leaves.

6. Then also add the oil tempering into the gongura leaves, so that all the three separate mixtures are now in one single vessel.

7. Make sure to mix together nicely and then your pickle is all ready!

8. Done

Cooking of the gongura leaves

After just a few minutes they will shrink to 1/5 of their original size

This gongura pickle is especially popular in the Andhra Pradesh state of India, and makes for a wonderful accompaniment to plain white rice. This also goes well with a thali preparation.

This is an especially sour pickle (due to both the tamarind and gongura), so only a small amount is needed when eating.

The pickle can be kept in the fridge for up to three months without spoiling.

Truly one of my most adored Indian foods, make it and enjoy it!

This weeks recipe is one of my most beloved Asian curries. This mild, rich and delicious Bengali curry will have you licking the plate clean. This dish is traditionally made with prawn. However, I have subsituted the prawn with mock fish slices. So without further delay, lets make Chingri Malai Fish!

Ingredients

· Mustard Oil - 5 TBS

· Mock Fish Slices – 1 Packet

· Turmeric – 3 TBS

· Cumin Seeds – 1 TBS

· Diced Red Onion (even shallots would be very nice) – 1 Medium Onion

· Ginger & Garlic Paste – 1 TBS

· Mustard Paste – 2 TBS

· Tomato – 3 Medium Tomatoes

· Salt – 1 TSP

· Sugar – 1 TSP

· Coconut Cream -200ml

· Garam Masala Powder – 1 TBS

Instructions

1. First, defrost the mock fish and cover them with turmeric powder – Set it aside for around 2 hours, so the turmeric soaks into the mock meat.

2. In a pan, add the mustard oil. It is important to use mustard oil, as mustard flavour is the key to this curry. Place the mock fish into the pan and shallow fry on both sides.

3. Once the mock fish is golden brown, remove it from the pan, but keep the excess oil inside the pan.

4. Into this oil, add cumin seeds.

5. After a few seconds, add finely diced red onions. Immediately after this, add salt to speed up the cooking of the onions.

6. Once onions are transparent, add ginger garlic paste and cook until raw flavour is gone.

7. Then add freshly blended tomato into the pan, and cook this paste further.

8. Once this is cooked, then add the mustard paste inside. I used the normal Coleman’s mustard, which can be found in all supermarkets – It is essential you add this ingredient, as this is what makes this curry unique.

9. Add sugar, and cook this mixture for a further 5 minutes. After this time, add the coconut cream. Mix well, and allow it to cook for another 5 minutes.

10. Add the mock fish slices back into the curry, and additionally add garam masala powder into the mixture.

11. Done!

Living in Singapore, I have been familiar with the Loving Hut brand for many years. But my recent trip to Hong Kong gave me an opportunity to test out a Loving Hut restaurant outside of Singapore. Interestingly enough, the menu was vastly different to the Singapore outlets. The menu contained a variety of eyebrow-raising main meals, snacks and desserts. If you are eating at Loving Hut between the times 2.00pm-5.30pm then you can enjoy a 30% on most items. The entire Loving Hut menu is 100% vegan.

Loving Hut
Location: 2/F Luen Tai Building, 93-99, Wan Chai Road
Contact: (852) 2574-3248
Opening Hours: Daily 11am - 9.30pm

One of the key selling points of the Loving Hut menu is dishes with mock egg and cheese. Being someone who adored dairy, in my dietary debaucherous vegetarian days - I promptly selected this Vegan Cheese & Vegan Egg Sandwich so that I could sample. Unfortunately, this dish was quite a let down. The mock cheese flavour was really quite awful. It was a paste that was extremely sweet, almost like the flavour of mango. Definitely no resemblance to real cheese. The 'yolk' of the mock egg did have a somewhat dry and crumbly texture, but the tofu derived 'egg white' didn't. In addition to this, the entire sandwich was extremely messy to eat, with the mock egg sliding around like an ice hockey puck every time the sandwich was touched.

Price: HK$38.00. 3/10

With Hong Kong being the dim sum capital of the world, it seemed fitting to order this BBQ Char Siew Bun. There are a total of three medium sized pieces given. Admittedly, I am not someone who particularly enjoys Chinese 'bao' (bread) in the first place, so this snack didn't really do much to impress me. The real let down was the char siew filling, which I found was quite mushy and void of any depth in flavour.

Price: HK$20.00. 6/10

The best dish I tasted at Loving Hut (HK) was the Formosea Stew Style Noodle with Soya. The highlight of this dish was the soup flavour. It was jam-packed with a delicious beefy taste, whilst not being too salty (as soups are so often guilty of being). The dish had a variety of ingredients inside - Such as carrot, turnip, mock meat, pea shoots and bok choy. The carrot and turnip were particularly well equipped at absorbing the flavours of the soup, and becoming extremely juicy and delicious. Definitely the soup-based dishes at Loving Hut were very impressive. This is a dish I would certainly order again without hesitation.

Price: HK$45.00. 8/10

One of the many set meals available is the Vegan Eel Cutlet with Rice. The rice stands out, due to its bright red colour, which is derived from red yeast - An ingredient supposedly very good for human health. The salad next to the rice was topped with vegan thousand island dressing, which closely resembled the real thing. The bowl of soup was packed with delicious flavour and complimented the other components perfectly. Of course, the main feature of the dish is the mock eel - Which I must say was quite impressive. I've never tasted real eel myself, so it is difficult to make a direct comparison. But as mock meats go, this was an enjoyable rendition. The sauce in particular was incredibly moreish.

Price: HK$55.00. 7/10

Anyone visiting Hong Kong will probably dash to the famous Tai Cheong Bakery to sample their world renowned egg tarts. Therefore, life can be somewhat depressing for vegans visiting Hong Kong, who are deprived of this sweet snack. Fear not, as Loving Hut is one of the few places that offer a Vegan Egg Tart. This egg tart definitely doesn't have the delicious flaky pastry, nor the silky, smooth, and creamy yellow filling. But considering this tart is void of any milk, butter or eggs, then this is understandable. This dessert did help to quell my cravings for real egg tarts somewhat, and it made me happy to know Loving Hut added this to the menu, so vegans can enjoy egg tarts too.

Price: HK$16.00 (2 pieces). 7/10

With my sweet tooth still feeling unfulfilled, I picked out another dessert from the menu - This one being the Tiramisu. The slice looked visually impressed upon arrival, and I simply couldn't wait to penetrate this cake with my spoon. Unfortunately, the biggest issue with this dessert was, I simply couldn't penetrate it with my spoon! Bizarrely enough, this dessert was frozen rock solid, and took about 30 minutes to thaw out enough that a spoon could be used. This is incredibly frustrating for a customer, and eventually we just gave up, with the cake remaining only half eaten. Bring a pick axe and drill if you want to eat this dessert in a hurry.

Price: HK$22.00. 4/10

Conclusion - Although I found that a few of the dishes were quite disastrous in quality, I still found myself going back to Loving Hut on a couple of occasions. The key selling point to Loving Hut (HK) is the diverse and unique menu, which unquestionably tickled my curiosity. However, the quality of most of the dishes left me feeling a little underwhelmed.

Overall Rating
Food - 5/10
Ambiance- 7/10
Service - 8/10
Value - 8/10

For this weeks recipe, we go to Hyderabad. This famous white coloured curry is notorious in the region of Hyderabad. I have hybridized this dish somewhat, as usually it is a mutton or chicken masala curry. Instead, I have turned this into an Hyderabadi Aloo Gobi Masala.

This is known as being an extremely mild curry, that has a creamy and nutty flavour. So without further delay, lets cook!

Ingredients

· Peanuts – ¼ cup

· White Sesame Seeds – ½ cup

· Freshly Grated Coconut – ½ cup

· Cashew Nuts – ¼ cup

· Oil – 4 TBS

· Bay Leaf – 2 pieces

· Cumin Seeds – 1 TBS

· Diced Red Onion – 1 large onion

· Salt – To taste

· Garam Masala Powder – 1 TBS

· Diced Green Chilli – 2 or 3 chillies, depending on how spicy you want it.

· Chopped Fresh Coriander - Bunch

· Chopped Fresh Mint - Bunch

· Ginger & Garlic Paste – 2 TBS

· Coriander Powder – 1 TBS

· Cumin Powder – 1.5 TBS

· Potato – 3 medium potatoes (cut into cubes)

· Cauliflower – 1 small head

Instructions

1. As this is white coloured gravy, firstly you must make this white paste. Take your coconut, cashew, peanuts and sesame seeds roast them until slightly golden. Then place all these ingredients into a blender – Blend until you make a fine paste. Then put to one side.

2. For your potatoes and cauliflower, cook them prior to making this curry. You can shallow fry, boil or air fry (like I did) them. There is no right or wrong, and it is up to you.

3. In a pan, add your oil. Once the oil has heated, add cumin seeds. When the cumin seeds splutter, add bay leaf and the finely chopped onion.

4. Once onions start to sweat a little, then add salt and green chillies.

5. After the onions are slightly golden in colour, add the freshly chopped mint and coriander.

6. After 2-3 minutes of cooking the greens, add ginger garlic paste. After the raw flavour of ginger and garlic is gone – Add coriander powder and cumin powder.

7. After 5 minutes of cooking, add the white paste, which you made (see step 1) into the pan. Then add about 2 cups of water and mix, so that the curry becomes thinner.

8. This curry needs a lot of time cooking. Once you add water, allow it to cook for around 30 minutes – Stirring occasionally.

9. Once this time has elapsed, add your potato and cauliflower into the mixture. Cook for a final 5 minutes, then serve.

10. Done!

Recently, I was delighted to find out that my blog was nominated as a finalist for the Singapore Blog Awards 2013 (Best Food Blog)!

This is the first time that a vegetarian/vegan blog has made it to become a finalist, so I am very proud to be fighting in the corner of vegetarian food.

To all my supporters and readers, I need your help to vote for my blog (as votes represent 30% of the total score). Below is how you do so:-

First:- Follow this link to the Singapore Blog Awards website - CLICK HERE

Second:- Fill in your particulars and log in (see below)...

Third:- Go to the 'Best Food Blog' cateogory, and click on the rectangular 'vote' icon for my blog. It is only confirmed as a vote, when the box changes from yellow to blue (see below)...

Everyone has the ability to vote once every 24 hours, so please keep vote ONCE PER DAY!

Thank you so much for you support! Let's prove to the rest of Singapore that vegetarian food can be exciting too!

Certainly during my visit to Hong Kong, there was one restaurant which stood out as being the most impressive. That restaurant shall be the focus of today's review. This eatery goes by the name Tung Fong Siu Kee Yuen, and is the oldest vegetarian restaurant in the whole of Hong Kong (dating back to 1905). The long name of this restaurant is derived from the Buddhist 'Diamond Sutra', where the name is roughly translated as 'The Garden of the Benefactor of Orphans and the Solitary'. As this is a strict Buddhist eatery, you can rest assured that none of the five pungent spices are used in any of the cooking.

Tung Fong Siu Kee Yuen Vegetarian Restaurant
Location: 241 Hennessy Road, Wan Chai
Contact: (852) 2519-9148
Opening Hours: Daily 11am - 10.30pm

During mornings/afternoon there is an extensive dim sum menu, which is what you can see in this picture. In the end, we ended up not ordering any of the dim sum - But for those that have, feel free to write about your experience in the comments section.

The actual restaurant is located on level 2 of 241 Hennessy Road. On the ground floor, are a trio of aunties selling a variety of beancurd items, such as the ones in the picture. This ground floor is also under the name Tung Fong Siu Kee Yuen. I was excited to try this beancurd, as it is one of their most well-known dishes, but as the ground floor dealt only with take away orders, I decided to order it in the restaurant instead. This Assorted Beancurd was certainly the most delicious beancurd I have ever eaten. There are two sizes (the one picture is small). Even the small version was quite big, with there being countless varieties, textures and flavours of beancurd. The bright yellow beancurd, which had a well balanced curry flavour was my particular favourite. An outstanding dish, that you should definitely order to begin your meal.

Price: HK$40.00 (small) HK$68.00 (large). 9/10

Reflecting back on my Hong Kong trip, it was not difficult to pick out what my favourite dish was. This dish, titled Fish made ofLaver, Bean Curd Sheets and Mushroom in Sweet and Sour Sauce definitely ranks as one of the most delicious dishes I have ever eaten in my life. Before we discuss about the mock fish, let us first talk about the sauce. Cantonese are notorious for producing consistently high quality soups and sauces, and this dish certainly proves that theory to be true. This sweet and sour sauce was the most incredible sauce I have ever consumed in my life! I could literally drink it from a glass. The sauce had a perfect balance of tangy flavour, silky smooth texture and mild sweet flavour. The preserved cucumbers, which were sprinkled over the dish really helped elevate the sauce to an even greater flavour level.

Moving onto the fish - What I loved most about the design of the mock fish, is the obvious time and care that was taken into producing it. Everything from the carefully wrapped beancurd sheets, to the green pea mock 'fish eye'. The flavours of this 'fish' were delicate, with the seaweed giving a nice 'fishy' flavour. Overall, a practically flawless dish, which left me feeling euphoric for the rest of the trip. I think I may be willing to go back to Hong Kong just for this dish.

Price: HK$85.00. 10/10

Another dish sampled was the Vegetarian Meat and Preserved Vegetable in Hot Pot. It must be said, this was the least impressive of the dishes that we ordered from this restaurant. The dish had a strange sweet flavour, and overall I found it to be lacking in imagination. The cubes of mock meat (with a layer of mock fat) were interesting, but didn't have the amount of flavour I was expecting. Overall this dish was satisfactory, but nothing special.

Price: HK$68.00. 6/10

Although I found the sweet and sour fish to be incredible, this Black Truffle with White Oyster Mushroom was almost as good. Truffles are one of the most expensive food ingredients in the world, but they are worth it. The flavour of truffle is truly indescribable. In this dish, the intense and rich truffle flavour matched very well with the chewy oyster mushroom. The broccoli was cooked to perfection, and I took gleeful satisfaction in tipping the broccoli in the sauce. Although some people may be put off by the price, I would encourage you to ignore the high price and treat yourself to this splendid dish. There are a couple more truffle dishes being sold at this restaurant, which I will be sure to try if I visit again.

Price: HK$138.00. 9/10

Conclusion - If you've made it this far, then you don't need me to tell you that the food here is awesome. I would have loved to try every dish on this detailed menu - Sadly, I didn't have the time, money or stomach space. But, if you're living in Hong Kong, or visiting Hong Kong - This vegetarian restaurant should be your number one priority to visit. Without question, this was my Hong Kong highlight, you must visit this place!

Overall Rating
Food - 9/10
Ambiance- 8/10
Service - 9/10
Value - 8/10

The vegetarian cuisine from the region of Kerala is one that I am quickly falling in love with. This region typically produces milder flavours, that is heavily reliant on coconut for flavour and thickening.

This week I am sharing Koottu Curry, which is a popular Kerala Sadhya curry. Traditionally, this curry has urad daal 'dumplings' added inside. As I didn't have urad daal, I didn't include this.

Ingredients

· Potatoes – As many as desired

· Shallots – 10/15 small shallots

· Ginger Garlic Paste – 1 TBS

· Green Chilli – 2 medium sized green chillies

· Red Chilli Powder – 1 TSP

· Cumin Powder – 1 ½ TBS

· Coriander Powder – 1 TSP

· Garam Masala Powder – 1 TSP

· Turmeric Powder – 1 TSP

· Mustard Seeds – 1 TBS

· Curry Leaves – Roughly 20 leaves

· Fresh Coriander Leaves - Handful

· Coconut Cream – 200ml

· Oil – 3-4 TBS

· Salt – To taste

Instructions

1. In a pan add oil. When the oil has heated, add mustard seeds and wait for them to crackle – This is when the true flavour of the seeds is released. Once they have crackled, add curry leaves.

2. After 30 seconds, add diced green chillies, ginger garlic paste and shallots. A lot of time, when making this dish, the shallots are added whole. Personally, I roughly chopped them first. But if the more traditional version of this curry adds whole shallots. Add salt immediately after adding shallots.

3. After cooking the shallots for 4-5 minutes - Add cubed potatoes (that have been boiled until about 70% cooked) into the pan, and fry them for 2-3 minutes.

4. Add all the spice mixtures (garam masala, turmeric, cumin powder, coriander powder and red chilli powder) into the pan and stir well. Add a cup of water, to prevent any of the spices from burning. Cover and cook for 5-6 minutes, until liquid comes to a boil.

5. Finally, add coconut cream into the pan and stir well. Allow to come to a boil once more and serve. Garnish with diced fresh coriander leaves.

6. Done!

The four years that I have been living in Singapore have been a roller coaster ride of highs and lows. I actually first came to Singapore with virtually no money at all to my name. Making the decision to move to Singapore was a scary one - I was not lured here by some billion dollar MNC like most ang moh's, it was 100% my choice. But, looking back retrospectively, I am sure coming to Singapore was a decision well made.

There was, however, one thing I have always regretted. I have always longed to see what Singapore was like 40-50 years ago. Before the mindless destruction of almost all natural land, before obsession with materialism and money swept the nation, before everyone submitted to the 'kiasu' fast paced lifestyle - That has now become the norm in this country. The Singapore of the past was a more dirty, smelly, messy, disorganized and unhygienic place - Sounds like a bad thing? Not at all, because when you conglomerate all these nuances together - It becomes a personality - The one thing Singapore lacks the most in 2013.

This post is in conjunction with the Singapore Blog Awards 2013. Please take the time to Vote for Hungry Ang Mo!

Prior to Singapore gaining independence, hawkers were only found on the streets of Singapore. Some stalls fixed in one location, and open all day. Others opening only at night. Back then, there was no such thing as a 'vegetarian' hawker stall. These hawkers typically specialised in just one dish - Such as wanton mee, kway teow soup etc. These food streets were notorious for selling dirt cheap food (a bowl of noodles was as low as 10 cents), which tasted fantastic - My idea of heaven.

The 1960s in Singapore marked a significant shift in the way people ate hawker food. The government launched a project that would scoop hawkers up off the streets and place them in less conjested areas - Such as carparks, back lanes and empty spaces of land. This change, which happened in the late 1960's was a temporary solution. Eventually, this led to the hawkers being permanently relocated to official hawker centres in the 1970s and 1980s - This incidentally is when the first 'Vegetarian' stalls were found. Most the vegetarian restaurants from the 1960s have closed down. Arguably the most famous olden style eatery was Loke Woh Yuen Vegetarian Restaurant (that had a history of over 80 years in Singapore), which sadly closed down in 2011. There is one, however, that was running in the 1950s and 1960s and is still alive and strong in 2013. That restaurants name is Zen Fut Sai Kai Vegetarian Restaurant.

Zen Fut Sai Kai Vegetarian Restaurant
Location: 147 Kitchener Road
Contact: 62912350
Opening Hours: Tue-Sat 10.00am - 9.30pm

The interior design remains almost entirely unchanged from 1953. The only change being the installation of air con. The central picture is Mdm Ko Oie Tim, the creator and founder of the restaurant.

The cover of the menu.

Hungry Ang Mo posing with the family staff and owner of Zen Fut Sai Kai.

After interviewing the staff and owners of this eatery, I found it amazing to discover how well the dishes available have been kept unchanged. Every single dish on the menu is exactly the same as those from the 1950's and 1960's - There have been no changes. This establishment has remained so preserved and unaltered, that it really feels like going back to the 1960s as soon as you step foot inside.

Every time I visit this establishment, I always like to kick my meal off with the Kum Loo Wantan. Admittedly, I am not a fan of fried food. Therefore, the fact that I crave for this dish should be seen as a testament to the quality of this dish. The skin of the wantons don't have that icky greasy component, which typically deters me from choosing fried food. Instead, the skin is light, crunchy and has a juicy stuffing in the center. This stuffing is chiefly comprised of diced mushrooms. Served on the side is a mild sweet and sour sauce, which the wantons can be dipped into.

The signature dish, which the owners pride themselves on the most, is the Kwai Hou Loo Mee. On a visual level, this dish was expertly crafted and looked simply exquisite on the plate. The top layer is beancurd sheets, which are chopped in a way which resembles mock chicken. It has a golden brown outer skin, which was a little salty, but quite flavourful. Below this is a mixture of beancurd and mushroom stem mock meat, which has been soaked in a thick and rich special sauce - Which in many ways resembles the sauce one typically gets with a good kway chap. Excellent dish.

A dish that highlights the importance of quality and freshness of ingredients is the Vegetarian Egg Puffs with Asparagus. Don't be fooled by the misleading English name - There are no eggs in any dishes served at this restaurant. The 'puffs' can be more accurately described as beancurd dumplings, something that is quite unique. The straw mushrooms are large in size and incredibly fresh. The asparagus was cooked just perfectly.

Conclusion - There are several eateries in Singapore, such as Happy Realm and Miao Yi, which have been around for 25-30 years now. However, if you want to step into a restaurant and truly feel like you have been transported back in time, to the 1960s, then there is only one place to visit - Zen Fut Sai Kai. This brilliant restaurant allows us to take a glimpse into the history of vegetarian food in Singapore, which is a remarkable thing.

Note - Credit to http://www.myhawkers.sg for black & white images

Many will know a few months ago I reviewed an exciting vegan fusion stall called TJ Vegan Fusion Party Foods, which is sadly no longer operating. I was really impressed by the quality of the food on offer at this stall, and am delighted that the former stall owner Timothy Teng has agreed to share his great Vegan Scotch Pancakes recipe for this weeks 'Recipe Wednesday'.

Photo: http://mrandmrsvegan.wordpress.com/

By Timothy Teng (Timothy can be contacted at timerty@gmail.com)

I ate my first pancakes when I was 9 or 10 yrs old, when McDonald's first began to introduce them in Singapore. I can still remember visiting the nearest outlet with my mother on the weekends and eating the warm pancakes out of the styrofoam boxes. For the other rare moments, my mother would buy them home and I would eat them while watching my favourite Saturday morning cartoons.

Pancakes are undeniably the comfort food for many kids and adults alike. They are especially comforting to eat right after one has gotten out of bed and craving for something warm, sweet and spongy to prepare oneself for the rest of the day.

Good fluffy pancakes used to be only available in a dairy version, while the non-dairy homemade ones tend to be dense and gluey. But using my special vegan recipe, everyone can surely once again enjoy fluffy pancakes without any harmful dairy and shortening.

My version of pancakes is of the thick English style often referred to by the name of drop scones or Scotch pancakes. They are quite different from the larger and flatter American-style version.

Vegan Scotch Pancakes Recipe

Makes 2 to 3 servings

Ingredients:
1 cup plain flour(use a finer type of flour for more cake-like texture)
2 tablespoons chickpea/garbanzo/besan/gram flour(you can use the type sold in Indian grocery shops)
1 tablespoon brown sugar(optional)

1 teaspoon baking powder(less than 6 mths old)
1/2 teaspoon baking soda(less than 6 mths old)
2/3 cup soy milk or any other non-dairy milk
1/3 cup water

2 teaspoons vanilla extract(optional)

1 tablespoon oil
2 tablespoons of a home-made egg substitute
(grind about 1 1/2 cups of flaxseeds in a food processor for 1 min(it's not possible to grind them too fine) or use ready-milled flaxseeds. Add about 3/4 cup water and process to form a slimy paste, then add about 1/3 cup chickpea flour and process again to form a yellowish 'eggy' paste)

Directions:
1. Mix the dry ingredients in a mixing bowl.

2. In a measuring cup, mix the water and the soy milk then add it to the dry mixture.

3. Use a rubber spatula and stir to form a smooth batter.

4. Add 2 tablespoons of the egg substitute and a tablespoon of oil and mix until the batter turns 'eggy'.

5. Scoop or pour the batter onto a heated greased pan to form small round-sized pancakes. You can add fruits such as fresh blueberries to the top of the cooking pancakes at this time. Flip the pancakes over when bubbles have appeared and cook until the bottom is browned.

Variation:

For oatmeal pancakes, replace 1/4 cup of plain flour with oatmeal.

Serving Suggestions:

Serve with maple syrup or jam. Top with a scoop of vegan margarine(Olive Gold) for a salty flavor. Add fruits on the side such as caramelized bananas and peaches. You can also make a delicious caramel-like sauce with peanut butter, dark brown sugar and some water. Eat slowly and enjoy.

Photo: http://mrandmrsvegan.wordpress.com/

If you have a chance to visit one of the many smaller bus terminals in Singapore, you will likely find some of the older and more dilapidated coffee shops. This coffee shop, located at St. Michael Bus Terminal has recently undergone renovation, and thus has a squeaky clean feel to it. The purpose of these coffee shops are, of course, to appeal to bus drivers - Who linger around here during their many breaks during a typical day. I have been to a few of these bus terminal coffee shops, and always enjoyed them, as not many of the general public sit down and eat here. However, the bad news is that very few have a vegetarian stall. This coffee shop was an exception, however. So let's see how the vegetarian food was from here...

Yu Hui Vegetarian
Location: FC111A, St. Michael Bus Terminal, 10 Whampoa Road
Contact: Unknown
Opening Hours: Unknown

I visited this stall on a Saturday, and unfortunately most of the dishes were unavailable. After a number of my requests were turned down, I finally got a nod of affirmation from the stall owner when I asked '今天有没有炒饭?'. This Vegetarian Fried Rice comes in two sizes (pictured is the small), which are a dollar different in price. The rice is quite typical, with there being an assortment of finely chopped vegetables and char siew mixed into the rice. Although the rice doesn't have much in way of aroma, I still found it to be a simple, yet decent version of fried rice.

Price: $3.00. 6/10

Conclusion - Whampoa is known as one of the best place in Singapore to find great food. But little is known about the vegetarian options that this area has. Therefore, this post marks only the beginning of my exploration into this area. There are many more Whampoa vegetarian stalls that will be reviewed very soon.

Overall Rating
Food - 6/10
Ambiance- 6/10
Service - 7/10
Value - 6/10

Aam Kairas may be a name that sounds foreign to most. But for those in the West, if you say 'mango chutney' peoples eyes will light up and mouths begin to salivate. Aam kairas and mango chutney are essentially the same thing. However, this recipe represents a more traditional and authentic way to make this pickle. Whereas, the version you find in Western restaurants is overly sweet, to cater for Western tastebuds.

Ingredients

· Raw Green Mango – 2 small sized mangoes

· Urad Daal – ½ cup

· White Sesame Seeds – ¼ cup

· Fresh Grated Coconut – ¼ cup

· Oil – 3 TBS

· Red Chilli Whole – 2/3 pieces

· Mustard Seeds – 1 TBS

· Fenugreek Seeds – 1 TSP

· Curry Leaves - Bunch

· Hing – ½ TSP

· Salt – to taste

· Jaggery – 4-5 TBS

· Tamarind – 3 TBS

Instructions

1. To make this mango pickle, first dry roast the white sesame seeds and urad daal for about 5 minutes. After that, add the fresh coconut and continue to dry roast. Once the coconut has turned golden – Place all the ingredients into a blender and make a coarse powder/paste.

2. In a pan, add oil and begin the tempering by adding red chilli whole and mustard seeds. Once the mustard seeds crackle, add fenugreek seeds, hing and curry leaves.

3. Immediately after adding the final tempering ingredients, add your raw mango (which should be cut into medium/small sized cubes).

4. Once mangoes have been cooking for a few minutes, add salt and jaggery into the pan. Then add half a cup of water and let it cook for roughly 10 minutes.

5. Finally, add the powder/paste into the pan (which will thicken the pickle). As well as adding tamarind for additional sourness.

6. Cook for another 3-4 minutes, switch off the flame, allow the pickle to cool down, and serve.

7. Done!

Green Raw Mango

Aam Kairas

Since 1924, Mavalli Tiffin Room (more commonly known as MTR) has steadily been developing an overwhelming cult following in Bangalore, India. This region currently has seven thriving MTR outlets. Finally, 90 years after initially opening, the MTR franchise is now testing its culinary talents overseas. An outlet in Singapore is only the beginning, their next destination will be Dubai, and who knows where else in the future.

Mavalli Tiffin Room
Location: 438 Serangoon Road
Contact: 62965800
Opening Hours: Tue-Sun 8am-11.30am, 12pm-3pm, 5pm-9pm. Closed Monday

The MTR franchise has a reputation for immaculate cleanliness, which I can definitely vouch for. As one would expect, as MTR originated from Bangalore, the menu will inevitably have a distinct Karnataka-style theme to it. The menu is not vast, but the dishes are highly unique. Their one-of-a-kind rava idli and chandrahara (dessert) dishes are known to be their specialities - I had to skip those though, as they had yoghurt and koya in respectively. Almost all the dishes are ghee heavy, with MTR priding itself on serving the purest and freshest ghee (apparently from a farm in India) available. Any vegans visiting this place, prepare to be frustrated.

One dish that vegans can order without too much stress, is the Bisibele Bhath. I've eaten this popular South Indian rice dish several times before, but this is without question the best version I've yet to try. The pure ghee is served separately in a small bowl on top. If you're a vegan, you can just remove this. If you're a ghee lover, pour it all over and go crazy. The flavour of the dish was exceptional. Spice wise, the level was just perfect. There was slight sourness from taramind, a shimmer of nutmeg and an assortment of juicy vegetables. On the side, there were aromatic mini-poppadoms, which were incredible when dipped into the sauce.

Price: $5.00. 8/10

At MTR, nothing is as it seems. This Masala Dosa was very unique, compared to the thousands of dosas I have had in the past. Firstly, the dosa batter is a special secret concoction. As much as I pleaded, the restaurant owner would not reveal how it is made. The dosa is thick, yet crispy and chewy at the same time - Sensational. Once again, the flavour enhancer of this dish is the ghee, which the dosa is cooked in. The dosai itself is definitely the highlight, with the masala filling almost seeming redundant.

Price: $6.00. 8/10

The final dish of the evening was the Khara Bhath. This special dish has a similar design and flavour to uppittu/uppma, but with a more enhanced flavour. The dish may seem small, simple and not worth the price tag. But for my experience, this dish was so rich and flavourful, that it was worth it. Even the sliced tomato on top, had a burst of sweet and sour flavour (perhaps it was soaked in vinegar prior). I was told when ordering that this dish is void of any ghee - However, upon tasting, I definitely detected the taste and aroma of ghee. If you're a strict vegan, it would be best to be safe and not order this dish.

Price: $4.00. 9/10

Conclusion - There is no doubt in my mind that the food from MTR is exceptional, and what an honour it is to have this brand now in Singapore. If you're a connoisseur for good quality ghee, then this place will have you in a dream-like ecstasy. Being a vegan myself, it was a tricky place to order food, but I would still definitely visit again.

Overall Rating
Food - 8/10
Ambiance- 9/10
Service - 7/10
Value - 6/10

Serangoon/Kovan is a hotspot for durian during the season. Arguably the most well known is the Highland Centre's 717 Trading, which I will be covering in another post in the future. Kean Lye Fruit Trading is located just below the overhead bridge, which takes you to Upper Serangoon Shopping Centre. It is easy to spot, as it is located right underneath the Canadian Pizza sign. This stall has seats, for those who prefer to eat your durian right there and then.

For this particular durian journey, I only had one species on my mind - XO. However, this stall specialises in many varities of durian, including mao shang wang, hong xia, D13, D2, qing zhu. Pictured left is the contact information of this stall.

What sets XO apart from most other durians is the unique alcoholic aftertaste that it gives. It is because of this, that XO may well be my favourite durian species of all time. As this was bought in the second week of June only, the XO have not reached their peak yet. Therefore, this durian had a pretty weak alcohol flavour. Although this is classified as a 'bitter' durian, it actually has a mild flavour, which is neither sweet nor bitter. The flesh is nice and creamy, and the seeds quite small. The other bad aspect of buying durian when the season has just started is the price. If you're someone who doesn't want to pay lots of money for good durian, then wait for late July/August - When the durian price for all species drops significantly.

Price: $20.00. 6/10

Conclusion - Each species of durian has its unique blossoming time, when it is ideal to consume. True durian connoisseurs know exactly when those times are, and select the species of durian accordingly - This is a skill that I am still working on. The uncles running this stall are the typical sneaky durian uncles, that I wouldn't trust with a single cent. Personally, when in Serangoon, I will always head to 717 Trading instead.

Potato is one of the most versatile vegetables around, and for today's recipe I will highlight one of India's most ubiquitous potato dishes - Aloo Palak.

This is a pretty quick and easy dish to put together, but it is important to take note of a couple of things. Firstly, this dish infamously needs a lot of oil (as you can see in my 'Ingredients'), if you wish to put less, that is fine - But the dishes is at its best when more oil is used. Secondly, you must use Indian 'palak' spinach. Definitely don't use any Chinese spinach, slippery spinach or varieties similar to those.

Ingredients

· Spinach – Large Bunch (Indian style ‘palak’ spinach with large stems removed)

· Boiled Potatoes – 1kg

· Oil – ¼ Cup

· Cumin Seeds – 1 TBS

· Onion – 1 Large (diced)

· Salt – To taste

· Turmeric – 1 TSP

· Ginger and Garlic Paste – 2 TSP

· Coriander Powder – 1 TBS

· Garam Masala Powder – 1 TBS

· Red Chilli Powder – 1 TSP

· Lime – Juice of two limes

Instructions

1. Add oil into a pan. Once the oil has reached its boiling point, add cumin seeds.

2. Once the cumin seeds begin to sizzle, add diced onion. Immediately afterwards, add salt (dry potato dishes tend to require a little more salt, so be generous).

3. Once the onions start to become transparent, then add ginger garlic paste and turmeric powder.

4. After around 1 minute, add the spinach. This spinach should be finely chopped. Cook this spinach on quite a high flame, without a lid covering the vessel.

5. After the spinach has reduced, it is time to add coriander powder, red chilli powder and garam masala powder.

6. Add your potatoes into the pan. The potatoes should already be 90% cooked when adding. The size of the potatoes is up to you, but personally I prefer slightly smaller sized potatoes.

7. Toss these potatoes around until they get evenly coated with the spinach masala mixture.

8. Finally sprinkled freshly squeezed lime over the dish.

9. Done!

For those searching to find the best or most trustworthy durian seller in Singapore, it won't take you long before you hear the name Ah Seng. Steven (Ah Seng) has been selling durians for over 30 years now, around the Ghim Moh area. To avoid disappointment, it is better to call the number below and reserve the durians that you want. Ah Seng's stall gets feverishly busy most days, and as a result, the more popular species will sell out in no time. To keep up to date with what durians are in stock, Ah Seng has a frequently updated facebook page.

Ah Seng Durian
Location: Blk 20 Ghim Moh Market, #01-197
Contact: 94656160

Block 20 is where you will need to head, in order to locate Ah Seng. It is conceivable to walk from Buona Vista MRT. Otherwise, there are a number of buses that can drop you off outside the market.

Here is a collage of the four different species of durian that I purchased on this particular outing. Ah Seng was kind enough to allow me to photograph in detail the entire process.

Once your deal is done with Ah Seng, he then passes the durians over to his younger brother, who proceeds to packet them for you.

After cutting the durian, and placing them in the styrofoam boxes, the seller kindly puts it in an air tight plastic bag. But, the smell still gets out of these very easily...

As I don't have a car myself, I rely on getting to and from durian places by public transport. As you may know, Singapore currently bans durians from being allowed on any public transport, due to their extremely potent smell. However, I get around this problem by storing them in ziplock bags. Even then, a little bit of the smell can seep out. But it is not too noticeable.

As I mentioned in a previous durian post, if you want to get XO when they are at their absolute best, it is more towards end-July and August. Many places do have XO during June, but the quality isn't quite up to standard. The texture of this durian was a little clumpy and raw, but the flavour did have that desirable mild aftertaste of alcohol, and did have a noticeable bitter punch. I am still looking forward to having XO when the season really peaks.

Price: $10.00/kg. 6/10

For those who want a conventionally fragrant bittersweet taste, the Black Pearl is definitely a durian you should consider. The texture is without fibre, and is like eating extremely thick clotted cream - Heaven on earth! Although pale in colour, this durian has very little bitterness, and a very small seed. This is literally the creamiest durian I've ever eaten. Definitely a durian I would order again.

Price: $10.00/kg. 8/10

Similarly to the black pearl, the Green Bamboo has a thick dense ultra-creamy flesh. The main difference between bamboo and pearl is the flavour. Black pearl is more on the milder side, whereas green bamboo has sweeter and more fruity flavour. The flesh colour is distinctly more yellow, also. Seed size again is quite small. Green bamboo is a little like the 'gin and tonic' of durians - For those who want something mild, sweet and delicate.

Price: $10.00/kg. 8/10

Out of all the species I sampled, my personal favourite was the Golden Phoenix. The texture of this durian is thick and slightly fibrous. But, it is the unique flavour which makes this durian a true superstar. The flavour is like a mildly alcoholic blossoming flower, which is both fruity, zesty and sugary sweet. The seed size is very small, so you're getting a decent amount of flesh for the price. This was the most expensive species, but well worth the extra price, as the flavour of this durian is really something special. I will be ordering this durian is ridiculous quantities this year!

Price: $15.00/kg. 10/10

Conclusion - Ah Seng surely ranks as the best place to buy durians in Singapore. During the peak season, this small stall will become flooded with people (mostly aunties and uncles) all clamoring to get hold of his top quality durians. I went to Ah Seng Durian with such high hopes, and I am pleased to say that I was not disappointed.

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