Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Vegetarian Char Siew(recipe n pic)

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Mock Meat
View previous topic :: View next topic  
Author Message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Sat Mar 03, 2007 8:18 am    Post subject: Vegetarian Char Siew(recipe n pic) Reply with quote

A wonderful dish my mother in law liked very much. You need to make your own gluten before you can start with this.


see this link on how to prepare the gluten into a roll
http://forum.kitchencapers.net/phpbb/viewtopic.php?t=7178

Yields 300g
Ingredients
300g vegetarian gluten
1 stalk of chopped chinese celery

Marinating sauce
5 tbsp Vegetarian Oyster sauce
2 tbsp sesame oil
1 tsp 5 spiced powder
200ml water
3 tbsp sugar
few drops of red colouring

Method
1. Roll gluten into a long roll and tie it into a knot.
2. Heat up a wok with water and add celery, rolled gluten to cook over medium heat for 20 mins.


3. In the meantime, heat up a deep casserole with the marinating sauce.
4. Maintain the heat to low fire and add cooked gluten into the sauce to cook for another 20 mins.
5. Turn over the gluten to evenly covered it in the sauce.


6. Turn off the fire, covered the casserole and leave it inside to stand for a further 20 mins.
7. Remove and cut char siew into slices.
8. Pour char siew sauce over it or use it as a garnishing.

9. ** If you want the char siew to have a bit of burnt crispy touch, just brush the char siew with a bit of oil and grill in the oven 200C for 10 mins

Notes
The marinating sauce can be retained and reused for the next time you make this again. Do not throw away.

Store this sauce in a recycled tomato ketchup bottle and leave it in the fridge. Be sure to labelled it(date, what it is)
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Wed Mar 18, 2015 9:47 am; edited 1 time in total
Back to top
View user's profile Send private message Send e-mail Visit poster's website
dewitan
lurker


Joined: 21 Feb 2006
Posts: 196
Location: Singapore

PostPosted: Sat Mar 03, 2007 12:04 pm    Post subject: Reply with quote

waaaa... i love this vegetarian char siew so much!!!
thanks for posting recipe, Gina!
_________________
Sally
Back to top
View user's profile Send private message Send e-mail MSN Messenger
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Sat Mar 03, 2007 12:41 pm    Post subject: Reply with quote

Sally

its so cheap to make this at home. outside stalls, they always give you 3 to 4 slices, so stingy! island

best of all, the char siew sauce, you can custom made it to be more tasty, and can made more. Then you can toss it with rice or with noodles and have Veg Char Siew Mee!

I am making a big batch for my mother in law for tomorrow. Wink
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
dewitan
lurker


Joined: 21 Feb 2006
Posts: 196
Location: Singapore

PostPosted: Sat Mar 03, 2007 12:47 pm    Post subject: Reply with quote

i am quite scared of the gluten making process leh...
_________________
Sally
Back to top
View user's profile Send private message Send e-mail MSN Messenger
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Sat Mar 03, 2007 12:50 pm    Post subject: Reply with quote

Sally

its very easy to make. its like making bread dough minus the kneading.

just add water to the flour, mix with your hands till it forms a firm dough. Then leave aside. Later, just wash it with water..like washing clothes like that. Wink the dough will shrink to about 1/4 of the dough size. Then its ready to use.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
dewitan
lurker


Joined: 21 Feb 2006
Posts: 196
Location: Singapore

PostPosted: Sat Mar 03, 2007 12:52 pm    Post subject: Reply with quote

Thanks for the tips, Gina.. I think i'll try this soon just because i love this char siew sooo much! Razz
_________________
Sally
Back to top
View user's profile Send private message Send e-mail MSN Messenger
Helena
lurker


Joined: 24 Feb 2006
Posts: 169
Location: France

PostPosted: Sat Mar 03, 2007 9:16 pm    Post subject: Reply with quote

Gina, what is the reason for tying the gluten into a knot in precedure 1? Do we hv to untie it afterwards before it is added into the marinade?

secondly, how long are we supposed to leave the dough aside for? one hour or what? sorry for the questions but you really made me lau nau until buey tahan already la.......
Back to top
View user's profile Send private message Send e-mail Yahoo Messenger
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Sat Mar 03, 2007 9:42 pm    Post subject: Reply with quote

Helena

tying it will make it more compact. If you leave it as a roll, it will loosen up. After its cooked, it will loosen easily.

During the time when the gluten is cooking in the water..use that time to heat up the marinating sauce. by the time the gluten is cooked (20 mins), then put it into the sauce to marinate.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Helena
lurker


Joined: 24 Feb 2006
Posts: 169
Location: France

PostPosted: Mon Mar 05, 2007 12:38 am    Post subject: Reply with quote

oh, understand liao. me very sotong on this !!! hahahah
Back to top
View user's profile Send private message Send e-mail Yahoo Messenger
ruru
lurker


Joined: 30 Jul 2005
Posts: 22
Location: singapore

PostPosted: Tue Mar 13, 2007 4:50 pm    Post subject: Reply with quote

I made these vegetarian char siew last week! yummy, hehe!
too bad i only prepared 300g of the gluten, will try out other recipes too!

thanks gina!
Back to top
View user's profile Send private message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Tue Mar 13, 2007 5:10 pm    Post subject: Reply with quote

ruru

thanks for letting me know. do you encounter any problems like Dewitan? about the gluten breaking up during cooking in char siew sauce?
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
ruru
lurker


Joined: 30 Jul 2005
Posts: 22
Location: singapore

PostPosted: Thu Mar 15, 2007 4:17 pm    Post subject: Reply with quote

no, luckily for me.. i did what you say, tie it into a knot.
but i can't find any red coloring, only cherry red color. so mine did not turn out so nice bright red like yours, slightly darker.. will definetely make this dish again cuz it's so cheap to make ourselves and can eat all i want haha!
Back to top
View user's profile Send private message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Thu Mar 15, 2007 7:59 pm    Post subject: Reply with quote

ruru

so correct! outside veg stalls only give you 3 to 4 slices.. island I made 300g of my MIL the other day..she is so very happy. She loves to eat this.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
paati
lurker


Joined: 07 Jan 2007
Posts: 7

PostPosted: Sun Mar 25, 2007 9:11 pm    Post subject: Reply with quote

Thanks,Gina for the recipe Very Happy made this today with your gluten recipe! but no photo!since everything disappeared before i could take a photo of the finnished dish :lol:
paati
Back to top
View user's profile Send private message
cookiemonster
lurker


Joined: 22 Dec 2005
Posts: 42
Location: Paris, France

PostPosted: Fri Aug 15, 2008 11:22 pm    Post subject: Reply with quote



Vege beehoon with char siew (dripping with sauce)


Thank you Gina for the wonderful and detailed recipe!!
You are really our online cooking master!!
24/7 accessible somemore!! grin grin grin
Back to top
View user's profile Send private message Send e-mail
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Sat Aug 16, 2008 7:29 am    Post subject: Reply with quote

cookiemonster

thank you for your kind comments. Many times I feel that my recipes are created more for folks like you who are so far away from Singapore..and to miss our local food here.


island Smile
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
jfanpa
lurker


Joined: 24 Jun 2008
Posts: 18
Location: PA, USA

PostPosted: Sat Aug 16, 2008 10:51 am    Post subject: Reply with quote

Hi Gina, can you share with me the ratio of water and flour to make gluten? Do you use bread flour? I have not found a gluten I like in the market yet and would like to try my hand on this. I take it this can be deep fried to make mien jing right?

Btw, I am in LOVE with this forum. So many wonderful recipes, tried and true and so many sifu here to help answer questions. This is like a great online cookbook, except you can ask questions. Thank you sooooo very much.
Back to top
View user's profile Send private message AIM Address
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Sat Aug 16, 2008 11:42 am    Post subject: Reply with quote

jfanpa wrote:
Hi Gina, can you share with me the ratio of water and flour to make gluten? Do you use bread flour? I have not found a gluten I like in the market yet and would like to try my hand on this. I take it this can be deep fried to make mien jing right?

Btw, I am in LOVE with this forum. So many wonderful recipes, tried and true and so many sifu here to help answer questions. This is like a great online cookbook, except you can ask questions. Thank you sooooo very much.



the recipe is already posted. the ones that are available are packed with preservatives. Home made ones are natural. so it doesn't keep long.

http://www.kitchencapers.net/phpbb/viewtopic.php?t=7042
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
cookiemonster
lurker


Joined: 22 Dec 2005
Posts: 42
Location: Paris, France

PostPosted: Sat Aug 16, 2008 11:57 pm    Post subject: Reply with quote

Gina wrote:
cookiemonster

thank you for your kind comments. Many times I feel that my recipes are created more for folks like you who are so far away from Singapore..and to miss our local food here.


island Smile


You don't have to be modest, Gina!!
You can practically whip up any food I can think of or have an idea.
I think it's not only folks who are overseas like me but the satisfaction you gain when you can cook something for your loved ones with your heart. It is very encouraging when they say "It's really nice!!"

I'm one of the many who learn a lot from this forum and is beginning to develop a passion for cooking cos as long as I follow the instructions and advices given, nothing will go very "pai jiak" (bad to eat) Mr. Green Mr. Green

Willing to learn and to try yourself is the most important!! grin
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Mock Meat All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group