May 10, 2010


1 sudu minyak zaitun
1 ulas bawang putih - tumbuk
200g leek - mayang halus
200g kentang - potong kasar
1/2 tsp fresh thyme
500ml vegetable stock

1. Panaskan minyak dan tumis bawang putih serta leek selama 3 minit/ hingga layu.
2. Masukkan kentang, thyme dan stok sayur. Kacau seketika. Biarkan sehingga kentang empuk.
3. Kisar semuanya dan panaskan sekali lagi sblm dihidangkan.

- saya gantikan stok sayuran dgn stok ayam
- fresh thyme saya gantikan dgn 1/4 tsp dried thyme
- sblm dihidang. saya taburkan sedikit cayenne.

May 6, 2010


Egg Substitutes (taken from Madhuram's eggless cooking)

List of egg substitutes

(Click on the image to see a bigger view)

There are many egg replacements available for baking or any recipes that calls for eggs. Most of the egg substitutes can be purchased at health food stores and most grocery stores. Here in this page, you can find excellent recipes that are tried and tested using various egg substitutes. This page will be regularly updated with various egg substitutes and recipes using them.

Egg Substitute Quantity Best Suitable For How is the result?
Based on the information provided in The Joy of Vegan Baking by Colleen Patrick-Goudreau and Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensations by Carol Fenster.
Silken Tofu

Substitute ¼ cup of whipped silken tofu for each egg. Rich, dense and moist cakes, cookies, breads and brownies Baked goods won’t brown as deeply, but they will be very moist and heavy.
Flaxseed Powder

Whisk/blend together 1 teaspoon of flax seed powder with ¼ cup of water for each egg to be replaced. (Also see My Notes 1) Flaxseed has a nutty flavor, so it works best that are grainier and nuttier, such as waffles, pancakes, bran muffins, breads and oatmeal cookies. Best in dark colored dishes. The baked goods are heavier, dense.
Pureed Fruits (mashed bananas, applesauce, apricots, pears, prunes) ¼ cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary. Cakes, quick breads and brownies.
Vinegar and Baking soda 1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used. Cakes, cupcakes and quick breads.
Buttermilk, Yogurt or Baking Soda If there are no other ingredients to make the baked item rise, then one of these can be used in place of the egg. Replace the liquid in the recipe with same amount of buttermilk or thinned yogurt. Replace baking powder with ¼ as much baking soda. cookies, bars and flatbreads.
Commericial Egg Replacer Powder (like EnerG) Whip together in a food processor or blender 1 ½ teaspoons powder and 2 tablespoons water. Sometimes 2-3 times as much powder in the same amount of water gives better results. All baked goods, especially cookies. Flavorless, won’t affect the taste of the baked goods.

May 4, 2010