#woonheng

[aurelius-food-inspiration]

[video-recipes]

Vegan “Unagi” (Eggplant) — WoonHeng

[raqkitchen]

Japanese vegetable curry with tofu katsu and riced cauliflower

Curry recipe and tofu katsu modified from WoonHeng

[fullcravings]

Roti Pisang (Banana)

[eatingworksnj]

Roti Jala from WoonHeng

[chw131]

Repost @woon.heng This Thai basil pancake😋 (九層塔抓饼 jiǔ céng tǎ Zhua bing) has an amazing flaky texture and is so aromatic. Ever since I shared my cong you zhua bing (hand grasps scallion pancake), my mom reminded me that she loves the version with Thai basil and misses it. She hasn't visited this stall in a long time, hope the owner is doing okay🙏🏼. I made it using a combination of my roti canai (roti paratha) and scallion pancake recipes. The result is a delicious and flavorful pancake that is perfect for any meal of the day! ⁣⁣ ⁣⁣ Full recipe instructions and video: https://woonheng.com/thai-basil-pancake-zhua-bing/⁣⁣ or search 'thai basil pancake' on woonheng.com⁣⁣ or watch it on Youtube⁣⁣ ⁣⁣ Please check my blog for detailed instructions, tips, and storage notes.⁣⁣ Cooking notes:⁣⁣ - As usual, I tried to include as many steps as possible into a short video, please check my long video for the complete process⁣⁣ - Yes, you can make the dough ahead of time and refrigerate but use oil that won't solidify easily. When ready, thaw the dough to room temp before stretching⁣⁣ - The fan folding method is from my roti canai's recipe and will definitely work on the toss and flip method as most seller does back at home😁⁣⁣ ⁣⁣ I hope you give this dish a try especially you have lots of Thai basil now.🙌🏼Have a fantastic and safe weekend. Best, WoonHeng ��馨💗⁣⁣⁣ P.S: just realized my reel didn’t work because it was more than 30secs😌⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ #thaibasil #asianfood #bestofvegan #recipeoftheday #compassionateliving #plantbased #buzzfeedfood #yahoofood #woonheng #streetfood #veganrecipes #makesmewhole #f52grams #foodandwine https://www.instagram.com/p/CSnzmUUAOQY/?utm_medium=tumblr

[woodandgrains]

teriyaki tofu balls

[mrpsplacecards]

On such a cold da, this seems luke the perfect thing to make, Vegan wonton soup😋, courtesy of !@woon.heng A cozy simple meal for my cold weather today! Are you a clear broth or thick soup lover? I love soup, period.😆 Wonton or more commonly known as wantan in my family is the first dumpling I learned to make. Wonton skin is often made with eggs which give it a signature yellow hue and usually come in squares. They are slightly thinner than round dumpling wrappers, which is why you can get a see-through texture once cooked. In Malaysia, wonton is commonly served with noodles, such as char siu wonton noodle - a breakfast item that is usually served dry. Also, served in soups like this for those who don't want any noodles. Have you noticed that I always have a side of chopped chili next to my food? I realized it's quite a Malaysian way of eating. Anyway, this wonton soup is simple and easy to make.👍🏼⁣ ⁣ Full recipe instructions with video: https://woonheng.com/vegan-wonton-soup/⁣ ⁣ or google 'woonheng wonton soup'⁣ ⁣ Cooking notes:⁣ - There are many wonton wrapper brands that are egg-free, such as Myojo (this is what I used, got it from HMart), Nasoya, Twin Marquis (check the ingredients)⁣ ⁣ - Tightly wrapped wontons will look wrinkly once cooked. So when you wrap it, try to push out as many air bubbles as you can⁣ - Feel free to add some vegan minced ground such as omnipork ground to the mix if you like (or you can use my vegan 'pork' bun filling for the wonton)⁣ - The wontons are great for make-ahead so you can freeze them. ⁣ - Soup seasoning: I alternate between mushrooms seasoning (po lo ku - picture on my blog, check the lastest Shoyu ramen post) and yondu. ⁣ ⁣ #wonton #wontonsoup #easyrecipe #dumplings #dumpling #forkyeah #chinesefood #veganfood #woonheng #f52grams #asianfood #buzzfeedfood #foodgasm #foodandwine #compassionateliving #mrpsplacecards #thejoyeconomy (at Old Chatham, New York) https://www.instagram.com/p/CYeHC37OQkc/?utm_medium=tumblr

[katie-grazzer]

Vegan Teochew Dumpling❤️ (Chiu Chow Fun Guo) is a type of vegetable dumpling that is usually steamed and also offered at dimsum restaurants (although those may not be vegan due to the dried shrimps). The skin is made from wheat starch, tapioca, and sweet potato starch. The most important part is the hot boiling water to quickly cook the starches.⁣ ⁣ For the full recipe and video, please check the link in bio. ⁣ Cooking notes:⁣ - Use boiling water or your starch will not form into a dough but rather into a liquid glue texture. ⁣⁣ - Fill the inside with your favorite ingredients. My recipe is a typical Teochew style that has peanuts in it. You can always use other nuts or skip them if you prefer.⁣⁣ - The dumpling skin will slowly turn from matte white to translucent once cooled⁣.⁣ - These dumplings are very similar to my other Crystal dumplings recipe on this feed⁣⁣ ⁣⁣ I hope you give them a try. Have a great Friday. Best, .⁣⁣ .⁣⁣ .⁣⁣ .⁣⁣ .⁣⁣ #dumplings #teochew #dimsum #chiuchow #vegandumplings #chinesefood #asiancooking #nytcooking #plantpower #foodgawker #veganeats #woonheng #dumplingsfordays ⁣ (at Los Angeles, California) https://www.instagram.com/p/CXBWt3jPfBy/?utm_medium=tumblr

[rider3333]

Easy Crispy Rice Dumpling🤩 for your weekend meal prep. By @_one_healthy_nation_ This recipe is perfect to use leftover rice, or broccoli stems, or other vegetables you have on hand. Just chop them small, sauté, and simply season with your favorite sauces. Then, you'll roll out the dumpling wrapper to make it thinner and fill it with the above mixture. Pan-fry until golden brown and dip in a sweet chili lime sauce. This recipe is an adaptation of my Shanghai Shao Mai and sticky rice roll made from Yuba😊⁣ ⁣⁣ Cooking Notes:⁣ - Instead of using sticky rice, I used sushi rice. You can use other grain, some lower starch grain may not stick as well, so handle accordingly when wrapping them.⁣ - I always have some stems in the fridge for fried rice or dishes like that but you can definitely use any vegetables you have on hand.⁣ - Most dumpling wrappers are around 3" in diameter, I simply roll it out thinner to double its size or as thin as you can without breaking it.⁣ - It's best to roll the dumpling wrappers in a stack instead of one by one.⁣ ⁣ I hope you like this crispy rice dumpling. Have a great weekend! 韵馨💗⁣ .⁣ .⁣ .⁣ .⁣ .⁣ #dumpling #dimsum #earthday2021 #breakfastfood #bestofvegan #easyrecipes #plantbased #forkyeah #buzzfeedfood #foodgasm #f52grams #tohfoodie #food52 #vegana #eatrealfood #feedfeed #woonheng⁣ #streetfood #compassionateliving #makesmewhole #instayum #foodandwine #veganfood #asianblogger #breakfastideas #heresmyfood (at United States of America) https://www.instagram.com/p/CR9Z-Yppldd/?utm_medium=tumblr

[food00]

How to make @food00.0 Vegan Pan-fried Steamed Buns 🧡 Dough (makes 10 buns)⁣ - 300 g [~2 1/2 cups] all-purpose (plain) flour see notes below if using cups⁣ - 175 ml [3/4 cup] hot water ⁣ - a pinch of salt⁣ Filling and Seasoning⁣ - 1/2 lb [250g] green beans chopped, sautéed & seasoned with salt⁣ - 14 oz [397g] firm tofu pressed and mashed⁣ - 1 small carrot finely chopped⁣ - a handful of chopped cilantro⁣ - 3 teaspoons toasted sesame oil⁣ - 1 teaspoon salt adjust accordingly⁣ - 1 teaspoon white pepper⁣ ⁣ Dough: Mix all the ingredients together, knead into a dough, let it rest for 30 minutes. Divide into 10 portions, roll each one into 4"-5" circular disk⁣ Filling: Mix all the filling ingredients until well-combined, mold into 10 patties.⁣ Place a filling in the middle of the wrapper, pleat to seal. Dip the smooth side with some water, then sesame seeds.⁣ To cook, in a heated non-stick pan with oil, pan-fry the side with sesame until slightly brown, flip, cook for a few seconds. Add in a cup of water, cover, cook over low-medium heat until all water has evaporated and the buns are fully cooked through. Serve warm with a side of green onions in chili oil and soy sauce. ⁣ Music: BTS - Dynamite (Instrumental) 🎵 Follow @food00.0 for even more delicious recipes! #dumplings #bao #shengjian #生煎包 #crispybottoms #sgeats #plantpower #包子 #crispybottom #veganfoodporn #huffposttaste #kitchn #eater #grubstreet #tastingtable #foodgawker #chinesefood #bestofveganfood #woonheng #asiancooking #bestofvegan #easyrecipes #bestofveganvideos (at USA) https://www.instagram.com/p/CPJP-JNl70L/?utm_medium=tumblr

[directlywithlizzie]

Recipe 34: Vegan Pad Kee Mao (WoonHeng Chia)

Dreaming of eating this again.

I can’t quite remember the last time I’ve been to a Thai restaurant, although it was certainly pre-pandemic. We plan to hit up our favorite local place, The Woodsman as soon as we can, but are still avoiding indoor dining. (Our second vaccine doses are blessedly coming soon!) Thai food hits so many of my favorite flavor notes from the prevalence of spice to the sheer variations of saucy noodle recipes. If I’m eating out, I almost always order Pad Kee Mao with beef. This week’s menu planning had included making WoonHeng’s Vegan Rad Na, but as I pulled out my ingredients I realized I misread the recipe when I made my shopping list and purchased pickled mustard greens rather than pickled peppers. Sigh. While the Rad Na will have to wait for another time, I did happen to have everything on hand to try her Vegan Pad Kee Mao and I’m so glad I did!

SKILL RATING: Easy-Peasy

As I’ve said before, stir fry recipes are inherently fast and easy. To maximize efficiency, I encourage a little organization. In most recipes, I chop all the veggies and prepare whatever sauces before starting to cook anything. If there is a protein that needs to marinate, I’ll do that first and then prep everything else, but you get the idea. Anyway, there was a teeny learning curve this time around because it was my first attempt at using fresh flat rice noodles - those wide luscious sheets you get at the restaurant. WoonHeng does have instructions to make your own, but I used store bought this time. As she described in the recipe, they can be a bit brittle when you open the package and recommends softening them in the microwave under a damp paper towel for 1-2 minutes. This method worked well, although I would pull back on the cooking time a bit as some of the noodles got a bit gummy and hard to pull apart at the edges.

The rest of the recipe was just a classic fast and easy stir fry. I broke out my handy-dandy TofuBud, whisked together the sauce, chopped a few veggies, and we got to enjoy one of our favorite restaurant dishes at home paired with an episode of StarTrek Voyager.

TASTE RATING: 5/5

This was everything I wanted in a Thai stir fry. It was packed with strong umami flavors and the bright spice of the chopped Thai chili peppers was a perfect compliment to the earthy bite of the basil and slightly bitter notes from the Chinese broccoli. Thanks to the TofuBud (seriously, get one), my tofu crisped up into a toothy and substantial protein that held up to the thick sauce and densely chewy noodles. We didn’t miss the meat at all.

Read my “Cook With Me This Year” post for background on my little kitchen project.

[mahbubmishima23]

#woonheng #veganfoodshare #veganfoodspot #veganforlife • #lazat #おいしい #asianblogger #klfoodie #chinesenewyear2021 #cny2021 #jogjakarta #semarang #surabaya #amuntai #barabai #alabio = #bekasi #sidoarjo #jakarta = #makasar #infosigap #medan = #aceh #lampung #palembang = #jambi #lagiviral #kemejacewek (at Saka Wira Kartika KODIM 1002 / Barabai) https://www.instagram.com/p/CMeS-m9MIzq/?igshid=1u42en689xgv1