|Paste use for Penang Laksa|
|Thick rice noodle fried 'fish' soup:)|
Yippee VeganMofo day 2!
As a Singaporean, my taste bud is pretty much as mixed up as my country! Singapore is made up of Chinese, Malays, Indian and a lot of foreigners and I'm really proud of how we manage to live harmoniously is such a diverse culture:) Today I share a comfort food my younger sister- thick bee hoon(rice noodle) soup! Oh it is just so good! We can eat this 3 days in a row and still want to eat it again! There is no particular way to cook it but as long as it is a rich soup base and lots of veggie it will taste good:)
Thick Rice Noodle 'Fried Fish' Soup
serves 2 or 3
80 cents/ $1 worth of rice noodle
( I bought it from the wet market, it is really up to how big your appetite is!)
1 bag of organic Xiao Bai Cai
(Or any form of leafy veg, sometimes i use broccoli!)
3 puny organic carrots
2 small firm tofu
1 short part of a ginger(sliced)
A small small handful of kelp
A few pieces of Thai style Veat( Toast them till crispy in the oven)
1 tablespoon of Korean fermented black bean paste
1 tablespoon of vegetarian Pes Me Udang
1 teaspoon of vegetarian powdered soup stock
1 teaspoon of olive oil
-Use hot water to wash the thick rice noodle and leave it aside
-Stir fry the ginger in the olive oil for around 2 min then add in the black bean paste and continue to stir fry and then add 2 and 1/2 cups of water. Add in the Pes Me Udang, vegetarian soup stock, tofu and carrot and wait for it to boil.
-After it has boiled, add in the Xiao Bai Cai and kelp then wait for the Xiao bai cai to turn quite soft and off the fire.
-Divide the rice noodle between the bowls and spoon the soup in and top off with the 'fried fish'
|Paste use for Penang Laksa|
|Korean black bean paste, so far i only found it in Korean shops, NTUC haven't had this one yet|
This may not be the healthiest recipe but I'm a student and often I'm rushing for time and I'm quite broke too. So this is comfort food at it's best! If I ever get the chance to improvise and make it healthier and make my own soup stock I definitely will! But for now this noodle soup is here to stay!
Despite my unhappiness and stress lately, God gave me a great encouragement in the form of my dearest Eugene:) He is so cute:) We had many arguments when it come to the issue of vegetarianism( I'm slowly helping him to become a vegan too!) and it was tough on us when i was in India and through skype he will deliver me the bad news of him consuming meat! But thank God! After all our ups and downs and a NTUC grocery shopping trip, he has stepped up to his game and improve a lot in terms of his diet and basic uncook culinary skills:)
Eugene's first attempt at vegetarian lunch box! Quite good for an amateur yea?! So pretty!
When he sent me this photo through MMS today I was so touched by how much he has changed and how he is working so hard to change. I know deep down it is not easy for him to stop eating meat and he is doing this partially for me too:) His gesture meant so so much to me! At least the one dearest to me is changing! It gives me hope that maybe love and persistence to help my friends and family in their diet will one day pay back too! Thank God for His little encouragement! Thank EU (Eugene!)