Sunday, 30 October 2011

Chinese Roast Duck with Steamed Rice and Lemon Stir Fried Veggies.

When I went to Hobart recently stocked up on various awesome food stuffs, including frozen fake meats by Lamoyng. I was so stoked at my finds at the Asian grocer Wing & Co., then I ate too much fake meat too quickly and the thought of eating anymore made my stomach turn. So all this food has been taking up room in my freezer and tonight I decide I had better start making a dent in the stocks so as I can restock it with other meals I want to make. 
Because the fake meat is quite glutinous, and I still don't know how to go about preparing it, I wanted to try and make it crispy, which I have tried before and failed, but tonight it was a success.
Check it out :)
Chinese Roast Duck with Steamed Rice and Lemon Stir Fried Veggies. 
Serves 2.
  • 200g Lamyong (Sayur) Vegetarian Roast Duck
  • Vegetable oil (I used Canola) for shallow frying
  • 2 packets of Lee Kum Kee Lemon Chicken sauce (from the Asian section of the supermarket)
  • Mix of your fave veggies to stir fry, I used capsicum, snow peas, carrot, onion and broccoli
  • 1 tsp olive oil for cooking veggies
  • Steamed white rice
  1. Start steaming rice, I just use a rice cooker.
  2. Cut up veggies and have them ready to go.
  3. Heat the oil for frying the the "duck".
  4. Whilst oil is heating cut duck into thin strips. Fry when oil is hot, this only takes a few minutes, I did it in batches. I also drained the "duck" on a cooling rack over a baking sheet and then kept the strips warm in the oven set to 160oC whilst I was prepping everything else as I wasn't overly organised, watch them though, mine dried out a little too much.
  5. Heat oil in a large fry pan or wok and stir fry veggies.
  6. When just about cooked to your liking add the packets of sauce, you may only need 1 pack, I like things a bit saucy though.
  7. When everything is cooked put the "duck" into the saucy veggies and coat it all with the sauce and dish up with the rice (which I happen to think is the way to go) or do what I did and dish the "duck" up on the rice and the veggies on the side, as pictured above.
This did not turn my stomach at all, as even though it may not be the healthiest method of cooking out there, shallow frying the "duck" took away the spongy glutinous feeling of the product and left it very crispy and let the flavours shine through!

Tuesday, 25 October 2011

My Favourite Dessert.

Recently I made a chocolate "cheese"cake which I originally got from a newspaper website, but I didn't copy down the link.The recipe comes from a young lass by the name of Kamina who lives in Brisbane, she has a website called Kamina the Vegan and can be found on Facebook also.
Anyway I love this recipe, and I haven't met anybody who doesn't like, but it comes with a VERY RICH warning attached!
I call it chocolate"cheese"cake, but technically it's called Kamina's Chocolate Mousse Tart. This can easily be made gluten-free, I do this by using Orgran's amaretti biscotti.
Oh, and it is totally packed full of goodness as one of the main ingredients is tofu. Yep that's right TOFU! And trust me, you would never know!
So the original recipe follows with my changes in this colour :)

Chocolate "Cheese"cake :)

Fills 1 x 24cm fluted flan tin with delicious goodness.

For the crust:
  • 300g sweet biscuits - these can be vegan or gluten free or a simple plain sweet biscuit like I said I use Orgran's amaretti biscotti
  • 125g vegetable margarine or substitute I prefer Nutelex olive lite
For the filling:
  • 1/3 cup corn flour
  • 1 cups soy milk ( rice milk or almond milk) can also be used
  • 300g 50-60% dark chocolate - organic or vegan I generally use a mix of chocolate, usually 1 block of Sweet William's dairy free "milk" chocolate, sometimes a block of 80% cocoa dark (dairy-free) chocolate and 1-2 blocks of 50-70% cocoa chocolate, depending of course whether or not I use an 80% block or not. Each block is 100g
  • 300g drained silken tofu - Kamina recommends the Japanese firm tofu, Morinaga Brand available at Asian or Japanese grocers on the shelf, I don't know the name of brand that I have used, but since moving to Tasmania I have only seen one type/brand of silken tofu, it has a black label and I have found it at Coles and Eumarrah.
  • 225g soy cream cheese - Tofutti brand or king land soy available from health shops or supermarkets in the dairy cabinet, I WAS using the Tofutti brand, which I really liked and could buy at Coles, but now they have decided to stop stocking it (GRRRR!!), thankfully they have started stocking the King Land brand. 
  • 2/3 cup raw organic or rapadura raw sugar I use organic raw caster sugar.
  • To make the crust, place the biscuits into a food processor or crush them in a blender until rough crumbs, transfer into a bowl and using your hands mix the crumbs with the melted margarine until the crumbs are moist and keep their shape when squeezed. Wipe out the processor or blender to use for the filling.
  • Press the mixture into the tin until the bottom and sides are well covered and extremely compact. Refrigerate for at least 30 minutes.
  • For the filling, in a small saucepan whisk some of the soy milk with the corn flour until smooth and then add in the rest of the soy milk. Simmer over a moderate heat bringing the milk to a boil and stirring until it makes a thick smooth custard. Melt the chocolate over a double boiler or in the microwave at 30 second intervals mixing in between until smooth.
  • Strain the custard through a fine sieve (this NEVER works for me properly so I don't waist my time with this step anymore!) into your blender or food processor and add in the tofu, melted chocolate, raw sugar and cream "cheese" and blend until smooth and runny. The mix will have the texture of melted chocolate.
  • Pour the filling into the prepared base and refrigerate for at least 2 hours until firm to touch. Serve chilled with fresh berries. The first time I made this I served it with a raspberry coulis.
Making it is a lot of fun!

Mmmmm melted chocolate *drools*