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BENGALI BEGUN BHORTA – CHEF DAVE #chefdaveveganjourney #veganfood #veganrecipe #resipivegan #veganstyle #malaysianchef #veganchef #MakanLokal #MYFoodie Masa penyediaan : 5 minit Masa memasak : 10 minit Hidangan : 2 pax Resipi Bahan lain : 1 terung Panjang (saiz besar, bakar) 1 bawang merah(hiris) Garam secukupnya Sedikit daun ketumbar(hiris) Bahan tumis: 2 sudu besar minyak bijan hitam 3 cili kering Cara memasak : 1 Sediakan kuali, masukkan minyak bijan hitam dan tumis cili kering sehingga naik bau. Kemudian letak ke dalam mangkuk dan biarkan ia sejuk. Bila dah sejuk, boleh hancurkan cili kering menggunakan tangan seperti di dalam video. Ketepikan. 2 Kemudian bakar terung sehingga isinya masak. belah tengah terung tersebut dan ambil isinya sahaja. Kemudian cincang isi terung. 3 Kemudian masukkan isi terung ke dalam mangkuk yang berisi minyak dan cili kering tadi. 4 Lepastu, masukkan bawang merah, daun ketumbar, garam secukupnya dan gaul sebati. 5 Adjust rasa dan sedia untuk dihidang. Preparation time: 5 minutes Cooking time: 10 minutes serving: 2 pax Recipe Other ingredients: 1 long eggplant (large size, baked) 1 onion (sliced) Salt as needed A few coriander leaves (sliced) Stir-fry ingredients: 2 tbsp black sesame oil 3 dry chilies Cooking method : 1 Prepare a pan, add black sesame oil and saute dry chili until fragrant. Then put it in a bowl and let it cool. When it's cool, you can crush the dried chilies using your hands as in the video. Set aside. 2 Then baked the eggplant until the filling is cooked. Split the middle of the eggplant and take only the filling. Then chop the eggplant filling. 3 Then put the eggplant filling into the bowl with oil and dried chili that has been sauted earlier. 4 Then, add onion, coriander leaves, salt and mix well. 5 Adjust taste and ready to serve.

MEE GORENG BASAH – CHEF DAVE #chefdaveveganjourney #veganfood #veganrecipe #resipivegan #veganstyle #malaysianchef #veganchef #MakanLokal #MYFoodie Masa penyediaan : 15 minit Masa memasak : 20 minit Hidangan : 4 pax Bahan – bahan : 400g mee kuning Sedikit minyak 1 sudu kecil cili kering kisar (pes) ½ cawan air 2 biji tauhu (hancurkan) 6 bebola ikan vege 1 ikat sawi(asingkan batang sawi dan daun sawi) Sedikit taugeh 1 tomato (belah 4) 4 tangkai cili padi (titik) Kicap masin soya secukupnya Kicap pekat soya secukupnya 1 biji bawang besar(hiris) 4 ulas bawang putih(hiris) Sedikit bancuhan tepung jagung Bahan sos: 1 sudu besar sos tiram vegetarian 3 sudu besar sos cili 3 sudu besar sos tomato Hiasan: Bawang goreng Daun bawang Hirisan cili merah Cara memasak : 1 Basuh mee kuning terlebih dahulu sehingga hilang rasa kapur. Toskan 2 Panaskan minyak, masukkan tauhu yang telah hancur. Tumis sehingga warna kekuningan. 3 Masukkan bawang merah, cili padi dan bawang putih. Kacau sehingga naik bau. 4 Masukkan cili kisar dan tumis sehingga pecah minyak. lepastu masukkan sos tiram vegetarian, sos cili dan sos tomato, kicap masin soya dan kicap pekat soya. Kacau sebati 5 Masukkan bebolaikan vege dan sedikit air. Biarkan ia mendidih seketika 6 Masukkan batang sawi dan mee. Kacau rata. Kemudian masukkan sayur sawi dan kacau lagi 7 Masukkan bancuhan air tepung jagung, taugeh dan tomato. Kacau sebati. 8 Adjust rasa dan sedia untuk dihidang bsersama sedikit hiasan bawang goreng, daub bawang dan hirisan cili merah. Preparation time: 15 minutes Cooking time: 20 minutes Serving: 4 pax Recipe Ingredients: 400g yellow noodles A little oil 1 tsp ground dry chili (paste) ½ cup water 2 tofu (crushed) 6 vege fish balls 1 bunch bok choy (separate the bok choy stalk and leaves) A little bean sprouts 1 tomato (cut into small pieces) 4 bird’s eye chili (tap) Light Soy sauce as needed Dark soy sauce as needed 1 onion (sliced) 4 cloves garlic (sliced) A little corn flour mixture Sauce ingredients: 1 tbsp vegetarian oyster sauce 3 tbsp chili sauce 3 tbsp tomato sauce Garnishing: Fried onions Onions Red chili Cooking method : 1 Wash the yellow noodles first . Drain. 2 Heat the oil, add the crushed tofu. Saute until golden brown. 3 Add onion, bird’s eye chillies and garlic. Stir until fragrant. 4 Add ground chili paste and stir-fry until the oil breaks. Then add vegetarian oyster sauce, chili sauce and tomato sauce, light soy sauce and dark soy sauce. Stir well 5 Add the vege fish balls and a little water. Let it boil for a while 6 Add bok choy stalk and noodles. Stir well. Then add bok choy leaves and stir again 7 Add the water mixture of cornstarch, bean sprouts and tomatoes. Stir well. 8 Adjust the taste and ready to serve with a little garnish of fried onions, spring onion and red chili.

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