Saturday, October 30, 2010

Spicy Squash Soup - LOW-FAT Creamy Soup Recipes

Spicy butternut squash soup recipe - Recipes - BBC Good Food
A spicy and warming soup, great for when its cold outside!

Mediterranean Cooking in Alaska: Recipe: Spicy Squash Soup (Σούπα με Kολοκύθα)
31 Dec 2007 ... Recipe: Spicy Squash Soup (Σούπα με Kολοκύθα). Squash tends to build up at our house. I love it; my husband doesn't. It's one of the few ...


Makes 6 servings

  • 2 (12-ounce) packages frozen pureed squash
  • 2 (14.5-ounce) cans fat-free, low-sodium chicken broth
  • 1 large potato, peeled, diced
  • 1 red green bell pepper, cored, seeded, finely chopped
  • 1 jalapeno, seeded, finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1-1/2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • Fresh lime wedges

Heat squash and broth in a large pot over medium heat. Simmer about 10 minutes or until squash is thawed. Add potato and peppers and bring to a simmer. Cook about 10 more minutes or until soup has thickened and potato is tender. Season with salt, cumin and lime juice. Serve hot garnished with cilantro and lime wedges.

  • Tips for Making Creamy LOW-FAT Soup
  • LOW-FAT Creamy of Asparagus
  • LOW-FAT Cream of Mushroom Soup

image/info credit:


Spicy Squash Soup Recipe -
Spicy Squash Soup. Sunset. Spicy Squash Soup ... Add zucchini to soup and stir often over medium-high heat until soup simmers and zucchini are tender when ...

"Tis the Season for Spicy Winter Squash Soup - Rolling in Dough
4 Feb 2007 ... Here's my post about your Spicy Squash Soup recipe:

Fresh and Spicy Squash Soup - Recipes - Food - Canadian Living
Fresh and Spicy Squash Soup. By The Canadian Living Test Kitchen. roll over and click star to rate rating star. 192 people added this to their Recipe Box

Gingered Butternut Squash Soup with Spicy Pecan Cream Recipe - Dean Fearing | Food & Wine
Dean Fearing loves the holiday feel of butternut squash, especially when it's combined with ginger, as it is for his smooth, gently sweet soup.

Spicy Butternut Squash Soup | Food |
15 Jan 2009 ... Paul plans to squash the opposition with his spicy butternut soup recipe. Browse all Come Dine With Me recipes at

Thursday, October 28, 2010

LOW-FAT Cream of Mushroom Soup - LOW-FAT Creamy Soup Recipes

Nearly Non-Fat Cream of Mushroom Soup Recipe - Calorie Count
Makes 4 servings. Awesome Creamy Nearly Non-fat Mushroom Soup! Ingredients ... Add to the broth and keep on low heat for 10 minutes or more. Categories

Diabetic Recipes: Low-fat Cream of Mushroom Soup Recipe
Source: dLife. A low fat cream of mushroom soup made with onions. ... 2.5 cup low sodium vegetable broth , or canned vegetable stock 2.5 cup fat free milk ,

(Makes 6 servings)

  • 1 tablespoon olive oil
  • 3 leeks, chopped (white part only)
  • 2 garlic cloves, minced
  • 1/2 sweet onion, chopped
  • 1 teaspoon crushed red pepper
  • Pinch kosher salt
  • Pinch fresh ground pepper
  • 1 pound fresh mushrooms, chopped
  • 1 tablespoon all-purpose flour
  • 32 ounces beef, chicken, or vegetable stock
  • 1 cup evaporated milk
  • 1 tablespoon dried thyme
1. Heat oil in a large pot over medium heat. Cook leeks, garlic, onions and red pepper, stirring frequently, for 5 minutes or until leeks are tender. Season with salt and pepper. Add mushrooms and cook, stirring occasionally, for 5 minutes until tender.

4. Stir in flour, stock, milk and thyme. Cook for about 10 minutes, stirring occasionally. Let cool slightly. In batches, pour soup into a blender or food processor and blend until creamy. A stick blender can also be used. Reheat when ready to serve. Simmer, do not boil.

  • Tips for Making Creamy LOW-FAT Soup
  • LOW-FAT Creamy of Asparagus
  • Spicy Squash Soup

image/info credit:


How to Make a Low Fat Cream of Mushroom Soup |
How to Make a Low Fat Cream of Mushroom Soup. Cream of mushroom soup is usually laden with butter and cream to enhance the flavor of the mushrooms.

Cream of Mushroom Soup I Recipe -
Cream of Mushroom Soup I. By: Karena. "Use the everyday mushrooms we ... Then I added sliced baby portabella mushrooms with a little salt and cooked on low about 5 minutes. ... I used the fat free half and half and no one had a clue.

Low-Fat Cream of Mushroom Soup Recipe #622 - Foodgeeks
Try this recipe for Low-Fat Cream of Mushroom Soup on

The Phizzing Tub...: Low Fat Cream of Mushroom Soup - Recipe
30 Dec 2008 ... Now I'm not sure what came over me but I thought why not make some low fat cream of mushroom soup. My mom would whip up a batch every now

Cream Of Mushroom Soup Recipe -
7 Nov 2008 ... Cream of mushroom soup recipe - Combine the milk, onions, parsley, garlic, ... thinly sliced; 125ml (1/2 cup) thickened reduced-fat cream ... Return the soup to the saucepan and heat over low heat until warmed through.

Tuesday, October 26, 2010

LOW-FAT Cream of Asparagus - LOW-FAT Creamy Soup Recipes

Cream of Asparagus Soup Recipe - Soup Recipes
asparagus recipes · asparagus soup · cream soups. A cream of asparagus soup with asparagus and milk, along with butter and seasonings.

Creamy Asparagus Soup Recipe | Simply Recipes
3 Apr 2007... weeks away from local asparagus, but I'm collecting recipes and getting ready! I love to use an immersion blender for soups like that, ...

Makes 6 servings

  • 2 teaspoons olive oilLOW-FAT Cream of Asparagus - LOW-FAT Creamy Soup Recipes
  • 1-1/2 pounds asparagus, cut into 2-inch pieces
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 2 leeks, chopped (white part only)
  • 1 medium potato, peeled, cut into 1-inch pieces
  • 3-1/2 cups fat-free reduced-sodium chicken or vegetable broth
  • 1/2 cup fat-free sour cream

1. Heat oil in a large pot over medium heat. Cook asparagus, onion, celery, leeks and potatoes, stirring occasionally, about 5 minutes. Add broth and simmer 20 minutes or until vegetables are tender.

2. In batches, pour soup into a blender or food processor and blend until smooth. Pour soup back into pot and stir in sour cream. Heat, stirring, until combined – do not boil. Serve warm.

  • Tips for Making Creamy LOW-FAT Soups
  • LOW-FAT Cream of Mushroom Soup
  • Spicy Squash Soup

image/info credit:


Asparagus Soup - Soups - Recipes - from Delia Online
Make the most of asparagus while it's here - you can even make it into soup, ... pepper and keeping the heat low, let the soup barely simmer, partially covered, for 20-25 minutes. ... Thai recipes · Low fat recipes · Chocolate recipes

Low Fat Soups - Low Fat Soup Recipes
A selection of delicious and nutritious low-fat soups, using a variety of .... If you're looking for low fat asparagus recipes, try this low fat cream of ...

Asparagus soups - CookEatShare
Web Results with Asparagus soups. - Recipes - Cream Of Asparagus Soup .... Low fat turkey meatballs recipe · Frozen spanish rice ...

Asparagus Soup Recipes - | Your Food Network - Food Video Recipes Blog
Asparagus Soup is a delicious low carb soup recipe prepared by asparagus, onion, ... Creamy soup recipes, easy homemade soups, vegetable soup recipes, ...

Saturday, October 23, 2010

Tips for Making Creamy LOW-FAT Soups

Winter is the season for soup. But, instead of opening up a can of the creamy condensed stuff, make your own homemade soup with fresh ingredients and half the fat and calories. By adding extra flavor with herbs and spices and other quality ingredients, you can cut the cream and butter but still have the same comforting taste of your favorite creamy soup.

Creamy Mushroom Soup


One of the best secrets to a thick and creamy soup is to puree some vegetables to use as the base. This keeps the fat and calories low but the flavor high.

Instead of using heavy cream, use evaporated milk, half and half or reduced-fat or fat-free sour cream. Low-fat or fat-free plain yogurt is also a great substitution for cream. Yogurts can sometimes be sweet so balance out the flavors with plenty of herbs and spices.

For signature flavor and thickness, make a simple butter and flour roux for your soup base or add a paste of cornstarch and water. Then add a few vegetables and blend in a blender or food processor until it is creamy. You can also add some half and half if desired, but don’t add too much.

If you are a fan of tofu, substituting half of the cream in a recipe with tofu will lower the fat and add extra protein. It’s also a great option if you are cooking vegetarian-style.

Be sure to use plenty of fresh herbs and spices. If you are using low-fat or fat-free products, a little extra salt, pepper, and fresh herbs and spices help ensure you get lots of flavor and don’t miss the fat.

  • LOW-FAT Creamy of Asparagus
  • LOW-FAT Cream of Mushroom Soup
  • Spicy Squash Soup

image/info credit:


Top 10 Low Fat Winter Recipes - Low Fat Soups, Stews and Pies for Winter
My top 10 low fat winter warmers, featuring soups, stews and pies.

Six Low-Fat, Low-Calorie Soups
Six low-fat, low-calorie soups for cold fall and winter days.
Soup recipes - Recipes - BBC Good Food
Come home to a warming bowlful of this filling, low-fat soup. 5 stars 62 ratings ... A delicious, spicy soup, packed full of iron and low fat to boot.

Low Fat Recipes
9 Sep 2008 ... Three delicious low fat soup recipes. ... Low Fat Soup Recipes. Warm yourself up with our three low fat recipes for steaming soup.

Low fat soups recipes
A great collection of Low fat soups recipes, with information and cooking advice as well as a food glossary, nutritional and dietary information and food

Thursday, October 21, 2010

เมี่ยงคำ: Miang Kum (Leaf-Wrapped Bite-Size Appetizer)

Miang kham - Wikipedia, the free encyclopedia
Miang kham is a traditional Thai snack. It is often sold in the street, the ingredients separately wrapped in small cellophane or plastic bags.
Origins - Preparation - Alternatives - References

Miang Kham, Mieng Kam / Thai recipe
3 Jun 2009 ... Thai recipe for Miang Kham (also known as mieng kam), and online ethnic grocery store so you can purchase imported Thailand ingredients.

 เมี่ยงคำ: Miang Kum (Leaf-Wrapped Bite-Size Appetizer)

"เมี่ยงคำ" เป็นอาหารว่างชนิดหนึ่งที่มีคุณค่าทางสมุนไพรสูง เพราะมีคุณสมบัติในการบำรุงรักษาธาตุทั้ง 4 เพื่อให้สมดุลกัน เป็นอาหารที่คนภาคกลางนิยมรับประทานเป็นอาหารว่าง ในช่วงฤดูฝน เนื่องจากเป็นช่วงที่ต้นชะพลูออกใบและยอดอ่อนมากที่สุดและรสชาติดีแต่จริงๆ แล้วเมี่ยงคำสามารถรับประทานเป็นอาหารว่างได้ตลอดทั้งปี แล้วแต่ว่าจะมุ่งรับประทานเพื่อความอร่อยหรือจะรับประทานเพื่อการดูแลสุขภาพ (การปรับสมดุลธาตุในร่างกาย)

  • น้ำตาลปิ๊บ 500 กรัม
  • น้ำตาลทราย 250 กรัม
  • น้ำปลา 1 1/2 ช้อนโต๊ะ
  • เกลือ 1 ช้อนโต๊ะ
  • กุ้งแห้งป่น 3/4 ถ้วย
  • มะพร้าวขูดคั่วโขลกให้ละเอียด 1/2 ถ้วย
  • กะปิเผา 1ช้อนโต๊ะ
  • หอมแดงเผา 4 หัว
  • กระเทียมเผา 1 หัวใหญ่
  • ขิงซอย 1 1/2 ช้อนโต๊ะ
  • น้ำ 1/2 ถ้วย
  • ใบชะพลู ,ใบทองหลาง (Piper sarmentosum Roxb)
  • มะพร้าวซอยคั่ว
  • ถั่วลิสงคั่ว
  • ขิง
  • หอมแดง
  • มะนาว
  • พริกขี้หนู
  • กุ้งแห้ง
  1. โขลกหอมแดงเผา กระเทียมเผา ขิง และกะปิให้ละเอียด
  2. น้ำตาลใส่หม้อตั้งไฟ ใส่น้ำ 1 ถ้วย น้ำปลา เกลือ พอเดือด
  3. ใส่เครื่องที่โขลกไว้
  4. ใส่กุ้งแห้ง มะพร้าวคั่ว มะขามเปียก เคี่ยวต่อจนได้ที่

ให้จัดใบชะพลู หรือใบทองหลางใส่จานวางเครื่องปรุงอย่างละน้อยลงบนใบชะพลู หรือใบทองหลางที่จัดเรียงไว้ตักน้ำเมี่ยงหยอดห่อเป็นคำๆ รับประทาน


Miang Kum (Leaf-Wrapped Bite-Size Appetizer) เมี่ยงคำ

"Miang Kham" is a traditional Thai snack in the middle part of Thailand, it is both delicious and healthy. "Miang Kham" can eat all the time but most popular during the rainy season because there are most young leaves (Piper sarmentosum leaves) that most tasty and delicious.

Miang kam is a tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. Chewing all the myriad ingredients together gives taste receptacles on the tongue and mouth a thrilling experience from the rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chillies. It makes a great party food.

Sauce :
1 tablespoon shrimp paste
½ tablespoon sliced shallots
½ tablespoon sliced galangal
1 teaspoon sliced ginger
2 tablespoons chopped dried shrimps
2 tablespoons grated coconut
3 tablespoons chopped unsalted peanuts
1 cup chopped palm sugar
2 ½ cups water

5 tablespoons grated coconut, roasted in moderate oven until light brown
3 tablespoons finely diced ginger
3 tablespoons finely diced shallots
3 tablespoons unsalted roasted peanuts
3 tablespoons small dried shrimps, chopped
3 tablespoons finely diced lime
2 tablespoons chopped green bird's-eye chillies
20 edible tree leaves

In a saucepan, combine and heat the shrimp paste, shallots and galangal until you smell the aroma, then let it cool.
Blend the shrimp paste, shallot and galangal mixture with the coconut, peanuts, shrimp and giner in a food processor, or, if you really want to do it the old-fashioned way, pound the ingredients with a mortar and pestle.
Pour the contents into a saucepan, adding the sugar and water. Mix well and keep stirring as it comes to a boil. Reduce the heat and simmer while the mixture shrinks to about a cup, then let it cool.

Pour the sauce into a small, decorative serving bowl and arrange the edible leaves, dried shrimps, limes, shallots, small hot chilies, peanuts, gingers and roasted coconuts in separate, very small bowls around it on a medium sized platter.

Take a leaf and place a small amount of each of the filling ingredients in the middle, top with a spoonful of sauce, and fold up into a little package. Pop the package into your mouth and enjoy the fresh, springy taste

Leaves can be from a variety of edible Thai tree foilage, including Cha Plu (piperaceae) and Thonglaang (coral). Lettuce leaves can also be used as a substitute in the west.

info credit :


Tan Kitchen - Thai Kitchen: Miang Kham
Miang Kham. Miang kam is a tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf,

“เมี่ยงคำ...สูตรนี้ ทำง่าย” ประโยชน์สูง อร่อยสุดๆ เรื่อง...มหัศจรรย์ของใบชะพลูหน้าฝน...
14 ก.ย. 2009 ... เมี่ยงคำเป็นอาหารที่คนภาคกลางนิยมรับประทานเป็นอาหารว่าง ... เมื่อทำเมี่ยงคำเป็นอาหารว่าง ผู้รับประทานสามารถปรุงตามสัดส่วน

เมี่ยงคำ สูตรดั้งเดิม
ช่องทางทำกิน : ข่องทางทำกิน:เคล็ดลับ 'เมี่ยงคำ' ทำเงินด้วยสูตรดั้งเดิม ... วรรณวิมล เฟื่องฟูสิน เจ้าของเมี่ยงคำชาววัง "วัน" จะเป็นผู้ที่ให้สูตร ...

Sunday, October 17, 2010

Types of Mushrooms Used in Chinese Cooking

Chinese Food Recipes - Chinese Mushrooms and its Health Benefits
Chinese mushrooms - its medicinal and nutritional values. ...

Black Mushroom - Glossary of Chinese Ingredients and Cooking Terms
Black Mushroom - find out more about the dried black mushrooms that are a staple of Chinese cuisine, from the glossary of Chinese ingredients and cooking

Types of Mushrooms Used in Chinese Cooking

Shiitake mushroom - credit:
Chinese Mushroom, also called Shiitake mushroom, Chinese black mushroom and forest mushroom (not to be confused with European dried mushrooms) are the most widely used mushrooms in Chinese cooking and are grown chiefly in China and Japan. Their fleshy caps are dense, and their stems are tough yet can be used for flavoring before being discarded. Shiitakes can easily replace other mushrooms in recipes. They have a pleasant flavor and absorb the taste of other ingredients. Chinese mushrooms are often sold dried and will keep for up to a year. Rinse well, then soak in hot water for at least 30 minutes. The soaking water can be strained and used to add flavor to a stock. Recipe: Bamboo Shoots with Chinese Mushrooms.

Agaricus mushroom - credit:
Agaricus mushroom - Plump, dome-shaped mushrooms, ranging in size from small (button mushrooms) to big. The most widely cultivated and consumed mushroom, these common mushrooms have a mild and earthy flavor. Their color can range from white to pale brown, and their caps should be firm and evenly colored.

Straw Mushroom - This Asian mushroom gets its name from being cultivated on straw that has been used on a paddy. These grayish brown fungi are long with a conical cap over a bulbous stem, and have a mild flavor that makes a nice addition to Chinese dishes. They can sometimes be found fresh in specialty produce markets but are more readily available canned. Also known as paddy-straw mushrooms and grass mushrooms. Try this recipe - Straw Mushrooms with Broccoli.

Wood Ear Fungi - a popular ingredient in Szechuan cooking, wood ear, is also known as the tree ear, Jew's ear or cloud ear mushroom. It owes that name to its flat earlike shape. Its translucent brownish beige flesh is gelatinous but firm, crunchy and relatively tasteless. They absorb the liquid in which they are cooked and take on the taste of the other ingredients. Wood ears are often sold fresh in Asian specialty food stores. They are also available dried. Store fresh wood ears unwashed in the refrigerator. Although they keep for up to a month, it is best to use them within a week. To prepare for use in recipes, wash the fresh mushrooms quickly in cold water and remove the sticky parts. As for dried wood ears, soak them in warm water for ten minutes. Drain them, change the water, and let them soak for a further 10 to 15 minutes or until soft. They will expand to up to five times their initial dry size. Then rinse off any dirt carefully.

Snow fungus, also known as white tree ear fungus, silver fungus, and silver ear is quite similar to wood ear fungi but it is white in color and almost transparent. Good-quality snow fungus has a pale and yellowish-white color. It is often used in soups and desserts and believed to improve the complexion. Thy these recipes : Sweet and Sour Vegetarian & Snow Fungi Sweet Soup.

Enoki mushrooms - credit:
Enoki mushrooms - Also called golden needles mushroom are small white mushrooms that grow in clumps with long, thin stems topped with a tiny white cap and a mild, almost fruity flavor. They have a crisp, crunchy texture when fresh, but tend to become tough when heated; also known as velvet stem/shank, snow puff and golden mushrooms. The enoki mushroom is highly esteemed in Asia and figures prominently in various Chinese dishes.

Oyster mushrooms - A fan-shaped mushroom with white flesh and a gray to brown exterior. This soft, moist fungus has a peppery, robust flavor when raw, and is often used in salads. The flavor softens when cooked, and oyster mushrooms are a nice addition to casseroles, soups or stir-fried dishes. Available in some areas year-round, particularly in specialty produce and Asian markets; canned oyster mushrooms, which should be rinsed before using, are also available.


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Delicious Chinese recipe you can easily cook - Soft-fried Mushrooms. ... Get 100's FREE Chinese Recipes & Cooking Tips In Your Email Weekly NOW!

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Cooking with Dried Mushrooms. Dried mushrooms have intense flavor. ... For Chinese dishes, consider dried shiitakes, also called black Chinese mushrooms.

Chinese Cooking Ingredients - Cook With Chinese Ingredients
The more common but relatively unused Chinese cooking ingredients in common western household include dried fungus, Chinese mushrooms, garlic stems, ...

Thursday, October 14, 2010

The Vegetarian Festival : The Meritorious Festival, Thailand

Phuket Vegetarian Festival, Phuket Thailand
Phuket Vegetarian Festival : A colourful event held over a nine day period in late September/early October in phuket.

Phuket Vegetarian Festival - Phuket Festivals and Events
The Vegetarian Festival started about 150 years ago, the majority of the Chinese tin mine workers were settled in Phuket. They formed such a large portion

The Vegetarian Festival | The Meritorious Festival, Thailand

The Vegetarian Festival is observed nationwide on a grand scale. The most famous place holding this festival is absolutely Phuket province where the most spectacular event takes place yearly. In other provinces such as Trang, Songkhla (Hat Yai) and Chon Buri (Pattaya), people of the Chinese descendants keep this festivals commonly.

However, the most known part of the festival as is shown through the media is the blood-curdling presentations, such as, piercing the cheeks with a pointed steel rod, walking barefoot on burning charcoal, sprinkling oneself with boiling oil, cutting one's tongue and climbing a ladder with rungs made of sharp blades.

The festival occurs yearly during the period from the 1st to the 9th of the 9th Chinese lunar month, which corresponds to 11-19 October. During this time almost all food shops and restaurants will fly yellow flags signifying that vegetarian food is available there. It is so convenient to have vegetarian meals during this time.

In recent years, the Vegetarian Festival has become more popular and has been increasingly observed by young people. This is so because of the belief that the observers will have better health and the purer mind and gain merits from taking vegetarian foods. This aspect, though being the main purpose of this festival, is less mentioned than the spectacular processions.

There are several interesting perspectives of the festival.


The Vegetarian Festival is a religious event originating from China. It was observed in Phuket for the first time in the newly developed mining town of Kathu by a Chinese opera company about 170 years ago.

Kathu was then a thriving town inhabited mostly by Chinese miners. As they were well-to-do and in need of recreation, they hired an opera troupe from China to give performances. Everything went on smoothly and the troupe was able to stay there for several months. Then they were suddenly stricken by an epidemic and the theatre was forced to close down.

The trouble reminded the leading members of the company of the religious rites they had performed in China periodically but that they had neglected to do since arriving in Thailand. They were convinced that they were being punished with the illness for their negligence.

So when the time came for the observance, the whole troupe abstained from eating meat and animal oil and performed religious rites for a period of 9 days and 9 nights, in order to purify their bodies and minds, and to get rid of evil.

Strange to say, all the members of the troupe recovered their health immediately afterwards. This caused great curiosity to the local people. Some of them did the same thing the next year and found it beneficial both physically and mentally. The number of people practising this increased year by year, in Phuket Island and other provinces with numerous Chinese descendants. And now it has become a festival for the whole country highlighting provinces such as Phuket, Trang, Songkhla (Hat Yai county) and Chon Buri (Pattaya) where grand-scale celebrations take place.
The festival has undergone some changes in form and content through decades and has become more and more colourful and fascinating. Details of procedures are different in different provinces. As practised today, the vegetarian festival has the following features:

Name -- The full name of the festival is "Observe the Ten Commandments and Abstain from Meat".

Period -- The festival normally lasts for nine days from the 1st to the 9th of the 9th Chinese lunar month, as mentioned above.

Dress -- All the vegetarians are required to dress in white during the entire period as white signifies purity.

Food -- People observing the festival should abstain from eating meat, animal oil and five pungent-odour vegetables, viz. garlic, onion, Chinese chives, garlic chives and tobacco. The vegetarians can have their vegetarian meals either at home or at a Chinese temple nearby. In Phuket the meals at the temples are provided free, but most people make a donation and have their names registered first. In Pattaya, in previous years, there were the biggest pot and wok of vegetarian pha-lo and fried rice to dole out to the vegetarians participating in the festival.

Religious rites -- Rites are performed at the Chinese temples at various dates and times. The details will be given by the organizers beforehand.

Processions -- The best known exciting and fascinating processions are those held in Phuket. Long lines of devotees, led by images of gods and priests walk through the streets in procession several times during the festival. Onlookers lining along the streets with large quantities of firecrackers prepared in advance, light and throw them to the procession, causing continuous thunder-like noises that are heard miles away and adding colours to the occasion. It is in processions that the observers see some magical performances.

Magical Performances

For the majority of people, these form the most absorbing part of the festival. During the performances of religious rites at the temples or in the processions, the priests or the mediums conduct various kinds of dangerous acts to show the power of their gods, to strengthen the faith of their followers and to rid them of their bad luck. These acts include walking barefoot across a stretch of ground paved with burning charcoal, climbing up and down, also barefoot, a stepladder with a total of 72 crosspieces made of sharp iron blades, and cutting, striking or piercing parts of the body with sharp or pointed objects.

All these perilous acts are performed by or to mediums who are in hypnosis. Still, it seems inexplicable that they always escape serious injury. When the rites are over and the mediums regain consciousness, only traces of cuts are left on the skin and these are healed soon afterwards.

You may wonder whether the mediums have been hired to do the job and whether they have been trained beforehand. The reply is, they have not. All the mediums act involuntarily. But they must have faith in the gods before they can be possessed by the gods.

The Ten Commandments

1. Abstain from killing animals;
2. Abstain from eating all kinds of meat;
3. Abstain from stealth and embezzlement;
4. Abstain from harming others bodily or mentally;
5. Abstain from telling lies, using obscene language or swearing at people;
6. Abstain from touching people of the opposite sex or talking with them flirtingly;
7. Abstain from taking alcohol or using narcotics;
8. Abstain from gambling;
9. Abstain from wearing ornaments including those made of metals or leather;
10. Abstain from sharing receptacles or utensils or a meal with people who do not observe the commandments.

ou may wonder, if the festival is so solemn, why it should have the appearance of a carnival. The answer is that the participants are serious in their faith. The dangerous performances are given to attract crowds and to try to convert them by making them believe in the powers of gods. In this respect, the organizers have been very successful as is evidenced by the ever increasing numbers of participants in the event every year.

A Taoist Event

The religious rites involved in the festival are entirely Taoist in origin as is shown by the following:

The supreme god worshipped in the shrines of Phuket is the Jade Emperor, or Yok-Ong Songte as the local people call him. He is the supreme god of Taoism.

The gods invoked to preside over the festival are called "Kiu Ong", which means "Nine Heavenly Kings". Originally, the nine kings meant the gods of the sun, the moon and seven other heavenly bodies. They should still be so. But they are now interpreted also to mean seven Buddhas and two Bodhisattvas. This is an obvious attempt to give the festival a Buddhist colour to broaden its appeal.

In short, the Vegetarian Festival is a festival to clean the body and mind. And it is a bonus to visit Phuket or other participating provinces during the festival period. Even if you do not like noise and crowd, you can have a glimpse of this event and then continue to enjoy your holiday in the usual way. The beautiful nature is not disturbed and is always ready to welcome you.

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Tuesday, October 12, 2010

General Tso's Tofu

General Tao's Tofu
18 Aug 2003 ... Add a photo to General Tao's Tofu. Photo by mtnfavorites. Photo by amandalucia ... General Tao's Tofu Ingredients (use vegan versions): ...

Tofu General Tso's Recipe -
28 Oct 2005 ... I love General Tso's Sauce and have always wanted a vegetarian version, so here it is! Not only is it lighter than the chicken version but ...

General Tso's Tofu

  • 1 block of extra firm tofu, pressed and cubed in 1" pieces
  • 1 tsp. sesame oil
  • 1 1/2 c. prepared brown rice or farro/wheat berries
  • 1 head of broccoli, cut in florets
  • 2 medium carrots, peeled and sliced thinly
  • 1/2 lb. snow peas, trimmed
  • 1 15 oz. can of baby corn in segments

  • 3 garlic cloves, minced
  • 1 scallion, minced
  • 1/4 c. tamari
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. sherry
  • 1 tsp. sesame oil
  • 1 tbsp. brown sugar
  • 1 tbsp. sriracha
  • 1 heaping tsp. cornstarch.
  • 10 Japones chilies

  1. Place tofu in a press, set aside for 5 minutes.
  2. Heat up rice, place in bowl.
  3. Place vegetables in a steamer over 1" of water, bring to a boil and steam vegetables for 5-8 minutes, until tender but not mushy.
  4. In a small dish, whisk together all sauce ingredients except chilies.
  5. Heat a wok over medium-high.
  6. Add 1 tsp. sesame oil and tofu, toss to sear the outside.
  7. Whisk sauce mixture again (make sure to get cornstarch if it settles to the bottom), pour over tofu, toss in chilies.
  8. Use a spatula to gently mix tofu and sauce, bring to a simmer and turn to low heat.
  9. Simmer for 2 minutes, until mixture is translucent and no longer milky.
  10. Spoon vegetables into bowl, spoon tofu and sauce mixture over top.
  11. Serve immediately.

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The Vegan Ronin: General Tso's Tofu
19 Jan 2008 ... General Tso's Tofu. Well bite my ass and call me Sally! I had another recipe lined up for today, but last night was such an incredible

General Tso's Tofu Recipe
Dip tofu chunks into egg mixture then coat with cornstarch mixture. Fry in hot oil until golden brown. You may need to do this in batches if your pan is not ...

VeganYumYum » General Tso's Tofu with Bok Choy and Shitake Mushrooms
21 Jan 2007 ... Recipe after the jump. General Tso's Tofu Serves four. 1 box of firm tofu egg substitute for 1 egg 3/4 cup cornstarch

Saturday, October 2, 2010

เห็ดหอมอบวุ้นเส้น (เมนูอาหารเจ) : Baked Chinese Black Mushroom with Glass Noodles (Vegetarian menu) - Recipe - Chinese Black Mushroom Soup
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Chinese Black Mushrooms - Asian Ingredients
The name is a bit of a misnomer, since Chinese black mushrooms can be light brown, dark brown, ... How to Make Chinese Fried Rice · Chinese Recipes For Fall ...

เห็ดหอมอบวุ้นเส้น (เมนูอาหารเจ)
Baked Chinese Black Mushroom with Glass Noodles (Vegetarian menu)

  1. เห็ดหอม 8-10 ดอก
  2. วุ้นเส้น 1 ถ้วย
  3. รากผักชี 2-3 ราก
  4. พริกไทยเม็ดทุบพอแตก 5 เม็ด
  5. ซีอิ้วดำ 1/4 ช้อนชา
  6. ซีอิ้วขาว 1 ช้อนโต๊ะ
  7. ซอสถั่วเหลืองปรุงรส 2 ช้อนชา
  8. ขิงหั่นเป็นแว่น 10 แว่น
  9. น้ำมันพืช 3 ช้อนโต๊ะ
  10. งาคั่ว 1 ช้อนโต๊ะ

  1. วุ้นเส้นแช่น้ำพอนิ่ม ตัดสั้นประมาณ 2 นิ้ว
  2. ล้างเห็ดหอมให้สะอาดแล้วแช่น้ำพอนิ่ม (เก็บน้ำที่แช่ไว้) หั่นเป็นชิ้นขนาดพอคำ
  3. โขลกรากผักชีและงาคั่วรวมกันให้ละเอียด ผัดให้หอม ใส่เห็ดหอม ซีอิ้วขาว ซอสถั่วเหลืองปรุงรส ใส่น้ำเห็ดหอม ปล่อยไว้จนเดือดพักไว้
  4. ใส่ น้ำมันพืชลงในหม้ออบ เรียงขิง ใส่วุ้นเส้น ราดด้วยเห็ดหอมผัด โรยด้วยพริกไทย เหยาะด้วยซีอิ้วดำ เพื่อให้เกิดสีสันชวนรับประทาน นำไปอบด้วยไฟอ่อนสักครู่ใหญ่จึงปรับไฟขนาดกลางอบประมาณ 30 นาที จนวุ้นเส้นนุ่มสุก

  1. 8-10 Dried chinese mushrooms
  2. 1 cup Glass noodles (or 30-50 g.)
  3. 2-3 Coriander roots
  4. 5 of White broken pepper corns (or 1-2 g.)
  5. 1/4 tsp. Black soy sauce or dark soy sauce
  6. 1 tbsp. Soy sauce
  7. 2 tsp. Seasoning soy souce
  8. 10 Sliced ginger
  9. 3 tbsp. Vegetable oil
  10. 1 tbsp. Parch sesame
  1. Soak glass noodles soft enough. Cut about 2 inches.
  2. Wash the dried chinese mushrooms thoroughly, then soak in warm water about 1/2 hour (Keep the soaking water), Slice into pieces.
  3. Bring the sesame seeds and coriander root pounded together and stir thoroughly, then add; Chinese mushrooms, Soy sauce, Seasoning soy souce and the soaking water of mushrooms. Leave until boiling.
  4. Add vegetable oil to the casserole, then with sliced ginger, glass noodles, fried mushrooms (from no.3), pepper seeds and black soya sauce (adds great flavor and color of food). With low heat to bake a few minutes, so adjust the head light medium roast about 30 minutes until glass noodles cooked and soft.

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