VEGAN SAUSAGE ROLLS
1.Mix 200 grams of flour and a pinch of salt well.
2.Add ¼ cup of water to form a dough. Slowly add more water if needed until the dough is formed (small amount each time).
3.Knead the dough with your knuckles for several minutes. Set aside to let it rise/proof a little (optional).
4.Sprinkle some flour on a flat board or table top, getting ready to roll the dough on them so that the dough does not stick on the board/table top.
5.Put some flour on your hand as well before picking the dough.
6.Pick up a small amount of dough, roll it flat and thinly on the floured board/table top (flour your rolling pin as well so that the dough does not stick on it). Roll it as thin as possible to oval shape. The flatten dough should be about the size of your palm. (Tip : If you do not have any rolling pin, you may use any round bottle.)
7.Put the sausage at one end of the flattened dough, roll in the dough so that it wraps around the sausage with both end of sausage exposed. (Tip : Cut off extra dough if is too wide for the sausage.) You may apply some water at the end of the roll to seal the dough.
8.Repeat the Step 4 – 7 until all sausages are wrapped with dough.
9.Add some olive oil in a frying pan, enough to cover half of the sausages. Heat it up on high heat.
10.When oil is heated up, deep fry the sausage rolls in the pan. Reduce to medium heat if the roll turns golden brown fast so that the inside can be evenly cooked without getting the outside burnt.
(Tip : You may choose to steam or bake the roll instead of frying.)
11.If you like a more enchanting and richer taste (optional), a tablespoon of vegan butter in the pan, smearing some on top each sausage roll.
12.Fry till both side of sausage are golden brown, remove from pan quickly and place on a kitchen towel to allow excess oil to be soaked up. Serve on a plate.
1.Mush up the tofu with your hand.
2.Add 100 grams of flour into the tofu. Mix well.
3.Add water to form a soft dough.
4.Add a dash of coriander powder and ground black pepper, one tablespoon of mushroom seasonings and a pinch of salt. Mix well.
5.Mix a little bit of curcuma powder or curry powder to the dough if you prefer the omelette to look similar to egg.
(Tip : When dough is well mixed, it should not be sticky to the bowl or hand.)
6.Heat up one tablespoon of oil on high heat.
7.Put the soft dough in the pan for frying. Turn to medium heat.
8.Use a spatula and spoon to spread and flatten out the dough, make it like a pancake.
(Tip : If the dough sticks to the spatula and spoon, you may Dip the spatula and spoon in the water first before flattening the dough.)
9.Even out the dough, ensuring there is no hole on the dough.
10.Use an oily spoon to spread oil in circular motion to even out some holes between the dough.
11.When the bottom side has turned golden brown, carefully turn the dough over to continue frying the other side on high heat. If it is difficult to turn, you may cut the dough into four smaller pieces, and turn over each piece at a time.
12.When both sides have turned golden brown, is done. Serve on plate.
HOMEMADE CITRUS & PEAR MARMALADE
1.Peel the orange and lemon skin thinly for use. Set aside.
2.Remove the excess ‘white’ skin of the orange and lemon, exposing the flesh. Set aside.
3.Remove the skin of pear. Set aside the pear.
4.Chop the orange and lemon peel finely. You may grate it in advance if you prefer. Scoop only 2 tablespoons of the finely chopped peels into a bowl. Set aside.
5.Cut the pear, orange and lemon flesh into small pieces. Mix well. (Tip : You may use a blender if you prefer.)
6.Cook the mixture in a heated pan. Continue to stir the mixture. Add a little water during the cooking.
7.Add 3 tablespoons of fruity syrup to the mixture. You may add more if you prefer it to be sweeter. Continue stirring. If the fruits are a bit chunky, you may use a spatula to flatten and mash it up.
8.When the mixture is cooked, simmer for several minutes under low heat.
9.Add a very little amount of salt in the meantime if you prefer to give the mixture a deeper taste.
10.Serve on small bowl.
1.After the sausage rolls are done, you may use the same oil to fry the tomatoes and mushrooms.
2.Turn the mushrooms and tomatoes during frying to ensure that they are well cooked.
3.When cooked, remove from pan. Drain out as much oil from the mushroom as possible.
4.Arrange well on the plate and serve. (Tip : This dish is best eaten when it is hot.)