The Vegetarian Culture of Malaysia

The South East Asian nation of Malaysia is also a haven for vegetarian delicacies. Its 21 million inhabitants, who spread over 329,725 square kilometres through the island chain of the South China Sea, have been waving the vegetarian flag for centuries now.

The history of Malaysian cuisine reveals the diversity of its influence. The Malay, Chinese, Indian and European people, have all contributed to this nation's diet for many centuries.

In the 3rd and 4th century, Malaysia and Indonesia were part of the Hindu Javanese Empire, connecting the Subcontinent's Hindu and Muslim religious diets. The Hindu Vedic laws and Islamic taboos against meat still influence today's population.

Westerners with their omnivorous appetites first came from Portugal, Holland and England 500 years ago. This immigration explains why most Malays have a sweet tooth for European desserts.

During the 15th century, the Chinese Ming dynasty sent diplomatic missions to the port city of Malacca, 160 kilometres southeast of Kuala Lumpur, in an effort to develop political and economic ties. The marriage of Melaka Sultan Mamsur Shah of Malaysia, and Ming Princess Hang Li Po of China, opened up trade in spices and other foods. The Chinese merchants integrated their delicacies into the Malaysia and Euro cultures, and helped to create a community known as the Baba Nonya (derived from the Malay bapak [grandfather] and Portuguese nona [grandmother]).

The Baba Nonya created a partly vegetarian cooking style known simply as Nonya, which introduced tofu, soy sauce, local spices, Indian curries and Chinese noodles to their stir-fries, desserts and condiments.

In keeping with the country's Chinese past, many stuck with the old Confucian saying: “Avoid fish that is not sound, meat that is high [and] anything overcooked or undercooked.”

Among other Malaysians, meat is not eaten by Buddhists on feast days, nor by the Hindus on Friday, their day of worship. Many of the religious and cultural festivals, from the Chinese New Year to Ramadan, feature vegetarian fare.

The standard daily diet of most Malaysians consists of curries, vegetable stir-fries and soup with rice. When travelling, visitors will have no trouble finding vegetarian fare, despite the abundance of poultry and seafood. Although English is widely spoken, you may wish to learn the phrase, “Saya hanya makan sayuram” (I eat only vegetarian foods). If you're vegan, try “Saya tidak makanan yang di perbuat dari susu atan daging (I don't eat any dairy or meat).

[Source from; www.veg.ca]

Vegetarian Fried Tofu with Garlic and Black Pepper

Vegetarian Fried Tofu with Garlic and Black Pepper is called Dofu Gratium Prik Thai. This menu is Thai food for vegetarian. Vegetarian Fried Tofu with Garlic and Black Pepper is basic food most famous of Thailand, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegan food;

- 3 cloves garlic, smash gently with the side of a knife or cleaver to peel
- 2-3 shallots, peeled
- 1 tsp whole black peppercorns
- 2 tblsp Thai soy sauce (Dragonfly brand) or Golden Mt. Seasoning sauce
- 1/2 tsp sugar
- 4 tblsp canola oil
- 8 oz firm tofu, cut in half lengthwise, then cut each half into 4 triangles(8 altogether)
- Garnish: Cucumber slices, coriander leaves, tomatoes

Preparation;

1. In a mortar and pestle or electric coffee grinder (used only for spices, etc) pound or grind together garlic, shallots, and peppercorns to make a paste.
2. Remove to a small bowl. Add soy sauce and sugar and stir.
3. Lay the tofu on a flat dish, cover with the mixture and allow to marinate 30 minutes or overnight.
4. Heat the oil in a skillet or wok, over medium heat, until hot, but do not allow to burn. Fry the tofu until golden brown. Turn on each side to brown evenly (including the cut edges). Drain and place on a serving dish. Garnish if desired.

Have a good meal Vegetarian Fried Tofu with Garlic and Black Pepper for your cooking.

Pumpkin and Coconut Cream Vegetarian Thai Soup

Pumpkin has a particular affinity with coconut cream, and so is superb in coconut-based curries and soups like this one. Pumpkin and Coconut Cream Vegetarian Thai Soup is menu for vegetarian and most famous of Thailand, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegan version;

- 6 cups (1-3/4 pounds) peeled and cubed pumpkin
- 2 cups White Vegetable Stock or water
- 1/2-inch piece fresh ginger, peeled
- 1 tablespoon chopped lemongrass
- 2 scallions, white parts only, finely sliced
- 2 cups coconut cream
- 1-1/3 teaspoons salt
- 1/4 teaspoon white pepper
- Freshly squeezed lime or lemon juice, to taste
- 2 fresh kaffir lime leaves, or very finely shredded zest of 1small fresh lime

Method;

1. In a saucepan, combine the pumpkin, stock or water, ginger, and lemongrass. Cover, bring to a boil, reduce the heat to medium-low, and simmer until the pumpkin is very tender, about 12 minutes. Add the scallions and cook briefly.
2. Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially pureed. Pour in half of the coconut cream and process until smooth.
3. Rinse the saucepan and pour the puree into it. Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Taste and adjust the seasoning and squeeze in lime or lemon juice.
4. If using the kaffir lime leaves, fold them in half and, using a sharp knife, trim away the hard central rib. Cut the leaves into threadlike shreds. Ladle the soup into bowls, add the remaining coconut cream, forming a swirl on top of each bowl, and garnish with the lime leaf or zest.

Enjoy eating for Pumpkin and Coconut Cream Vegetarian Thai Soup.

[Source from; www.globalgourmet.com]

Thai Vegetarian Soup

Thai Vegetarian Soup is menu for vegetarian and most famous of Thailand, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegan version;

- 1 tablespoon vegetable oil
- 1 fresh ginger root
- 3 scallions (green onions), chopped
- 2 tablespoons lemongrass, chopped
- 1/2 pound mushrooms, sliced
- 3/4 pound broccoli, cut into small chunks
- 2 carrots, cut into small chunks
- 1 quart vegetarian 'chicken' broth
- 1-2 tablespoons Thai red curry paste
- 1/2 tsp salt
- Pinch of black pepper
- 1 lemon, sliced thin
- Shredded fresh Thai basil

Method;

1. Heat the oil in a wok or saucepan, and fry the garlic until it starts to brown (to make a spicy version of this dish, start by frying one tablespoon Thai chile paste with garlic and sweet basil in the oil instead of garlic).
2. Stir-fry broccoli and carrots until crisp-tender. Remove and set aside.
3. Fry the ginger, scallons, and lemongrass for a few minutes, then add the mushrooms and fry for another 2-3 minutes. Add the broth, red curry paste, salt, and black pepper.
4. Bring to a boil. Reduce heat. Simmer, covered, for 5 minutes. Add broccoli and carrots. Heat briefly.

Enjoy your cooking for Thai Vegetarian Soup.

Serve with in bowls and sprinkle with Thai pepper powder and fried garlic. Eat with steamed Thai jasmine rice. Garnish with fresh lime and a pinch of basil.

Soybean Milk is Vegetarian Milk in Thailand

Soybean milk is a healthy alternative to cow's milk in Thailand. Soybeans are composed of proteins, carbohydrates, fats, fiber, and a powerful array of phyto nutrients, and have been known to help reduce blood cholesterol, thereby promoting cardiovascular wellness. Also good for those who is lactose intolerant?" And then use in period Kin Jay festival. That is good idea for Vegan.

INGREDIENTS FOR VEGAN:

• 1 3/4 cups dried soybeans
• 2 quarts water
• 1 pandan leaf (optional)
• 1 slice fresh ginger root (optional)
• 1 teaspoon vanilla extract (optional)
• 1/2 cup white sugar

DIRECTIONS:

1. Soak beans overnight in water. Drain, rinse, and discard water. Combine soaked beans with 2 quarts fresh water. In a food processor or blender, process beans with water until smooth.
2. Strain into a pot through a double layer of cheesecloth, or a fine sieve. Add pandan leaf or ginger, and sugar to taste. Boil soy milk for 15 minutes. Stir frequently to prevent skin from forming. Remove pandan leaf or ginger, then flavor with vanilla. Stir in sugar to taste. Cool to room temperature, then refrigerate.

Enjoy your cooking for Soybean milk.

Original recipe yield: 1 1/2 quarts.
Prep Time: 1 Hour
Cook Time: 30 Minutes
Ready In: 1 Hour 30 Minutes
Servings for: 6

Australian Vegetarian Society

The Australian Vegetarian Society’s aim is to increase the number of vegetarians in Australia in order to stop cruelty to animals, benefit human health, protect the environment and preserve world food resources. The society is a non profit-making, non-sectarian organization dedicated to campaigning, education, information and research.

The Society was founded in the late 1800s to spread the principles and benefits of vegetarianism and the ideal of a humanitarian way of life in Australia. Since its inception, the Society has played a major role in promoting vegetarianism throughout Australia by organizing public meetings, lectures, films and videos as well as publishing and distributing literature.

The society, together with The Natural Health Society of Australia, publishes the quarterly magazine New Vegetarian and Natural Health which has become a major voice of the vegetarian and natural health movements in Australia. The magazine is automatically sent to all new members of the Society.

We also publish a variety of literature which covers the main aspects of vegetarianism; provide an information service for those seeking nutritional advice as well as information on vegetarian products, restaurants, caterers, cooking classes and recipes.

The Society liaises with conservation and consumer groups, both to further its own aims and to support campaigns with similar interests. It also maintains close contact with vegetarian societies abroad and is a member of the International Vegetarian Union. We also encourage the use of non-animal alternatives such as soya and rice milks, non-dairy spreads, ice cream alternatives, and so on.

How to be a British Vegetarian in France

There are a lot of vegetarian people in Britain, and only a few of them in France. This explains the difficulties met by British vegetarians when they come to France, as the offer for vegetarian food is so low.

This site will provide vegetarian (and also vegan and semi-vegetarian) people with advice and tricks about the french food and eating out in France, together with some web links to vegetarian diet related sites.

You will also find useful links for British people living in France or planning a stay in France, which are not related to the subject of vegetarianism.

Caponata is Original Vegeatarian and Vegan Recipe from Italy

Caponata is famous vegetarian food in Italy. It’s easy for cooking and delicious. It has for sale in Italian restaurant. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients use vegan versions:

- 1 large onion, finely sliced
- 4 sticks celery, chopped
- 4 Tbsp olive oil
- 4 large aubergines (eggplant), chopped into small cubes
- 1 large tin of tomatoes
- 2 Tbsp tomato paste
- 2 Tbsp sugar
- 4 Tbsp red wine vinegar
- 2 Tbsp sultanas
- 1-2 Tbsp capers
- 2 Tbsp green olives, stoned and chopped
- 1 Tbsp pine kernels
- pepper
- lemon wedges and parsley to garnish

Method;

Place onion and celery in a heavy casserole and gently cook in the olive oil till softened. Add aubergines, stirring till the aubergines are well coated. Place a lid on the casserole and gently cook the aubergines, turning them round from time to time until they are very soft. Add tomatoes, tomato paste, sugar, vinegar, sultanas, capers, green olives, and pine kernels. Season with plenty of pepper and simmer for 15 minutes, stirring frequently. Transfer to a serving dish, garnish with parsley and lemon wedges. This makes a substantial starter and is best served at room temperature with plenty of good French bread.

Serve for; 6 persion

Eggplant and Potato Curry is Indian Vegetarian Food

Eggplant and Potato Curry called in India is Vagan Bateta nu Shak. Eggplants also called Vagan in Gujarat give a soft touch to potatoes also called Bateta in Gujarat.

This menu is Indian vegetarian recipes for vegetarian and most famous of India, it’s easy for cooking and delicious. It has for sale in Indian restaurant. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients use vegan versions:

- 4 medium eggplants sliced
- 4 medium potatoes peeled and sliced
- 4 medium tomatoes sliced
- 1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders
- 1 teaspoon(s) hot spice mix (garam masala) powder (optional)
- 4 tablespoons oil
- 4 cups water
- sugar and salt to taste
- finely chopped coriander leaves to garnish

Method;

1. Heat oil in a pan. Add the tomatoes,spices and little sugar. Fry on medium heat for 3 minute(s) till the tomatoes are soft.
2. Add potatoes and eggplants. Fry again for about 5 minutes.
3. Add the water and cook covered on medium / low heat for 4 minutes or till the vegetables are cooked.
4. Garnish with finely chopped coriander leaves before serving.

Have a nice to eatting Vagan Bateta nu Shak for yourself.

Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal no Pulav), white rice, or Indian bread (Roti).
Serves for: 4
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian (Gujarati)

LOD-CHONG NAM KA-TI is Thai Chendol

Pandan Noodles with Coconut Milk or Lod Chong Nam Ka-ti or Thai Chendol is famous dessert in Thailand. This menu is Thai Vegetarian and Thai dessert. It’s easy yourself for cooking at home. You can this menu in Kin-Jay festival.

Ingredients for vegan version;

- 1 kg Lod-Chong (short noodles with pandan essence)
- 3 cups coconut milk
- 1/2 cup palm sugar
- 1/2 teaspoon salt crushed ice

Preparation;

1. Mix the coconut milk with palm sugar and salt, stir well until fine then filter with white muslin.
2. To serve, put Lod-Chong in the dessert cups, add coconut milk and ice.

Enjoy eatting for Thai vegetarian your cooking.

Strawberries Ice Cream

This menu for vegetarian, it’s easy for cooking and delicious. That is good idea for holiday with family.

Ingredients for vegan;

- 500 g of strawberries
- half a lemon juice
- 100 g of sugar
- 500 g of cream cheese

Method;

1. Wash and stalk the strawberries, cut them in pieces.
2. Keep 6 entire strawberries for decoration.
3. Put them in a crusher, add the lemon juice and the sugar. Mash the mixture.
4. Mix with cream cheese.
5. Put into the freezer in a plastic box for 5 hours.
6. Get out the ice-cream 15 minutes before serving it in individual fruit dishes with the strawberries put aside.

Enjoy your cooking for strawberries ice cream vegetarian.

Serve for; 6 persion

Fried Ice Cream

This menu is use for Thai Vegetarian and Thai dessert. It’s easy yourself for cooking at home. You can this menu in Kin-Jay festival.

Ingredients for vegan version;

- scoops of custard apple ice-cream (see Recipe)
- 4 eggs
- 225g plain flour
- 100g dry breadcrumbs
- 90g dessicated coconut
- 50g shredded coconut
- 2 litre oil2 passionfruitCaramel Sauce
- 110g sugar
- 125ml cream

Method;

1. Scoop out ice-cream into balls the size of a golf ball.Dip in flour, then beaten egg, then roll in breadcrumbs and dessicated coconut mixed together.
2. Place balls on a tray and return to freezer until hard.
3. Repeat dipping process and return to freezer until hard again.
4. Heat oil and drop ice-cream balls in a couple at a time. Deep fry for just a minute until golden. Serve with caramel sauce, shredded coconut and passionfuit on top.

To Make the Sauce;

1. place sugar and 1/2 cup water in a saucepan and stir over moderate heat until sugar dissolves then boil without stirring until syrup turns golden.
2. Remove from heat and carefully pour in cream.Rturn to heat and stir until smooth.

Have a nice for cooking yourself vegetarian dessert.

Serve with; cherry and whipcream.

TA-KO is Water Chestnut and Coconut Custard Topping Dessert for Vegan

TA-KO is Water Chestnut and Coconut Custard Topping. Thai desserts have passed a long history in Thailand, once they were praised about their deliciousness and elaborate creating in a king’s rhyme. Some of them are easy to cook, but has a wonderful flavor.

This menu is Thai Vegetarian and Thai dessert. It’s easy yourself for cooking at home. You can this menu in Kin-Jay festival.

Ingredients use for vegan;

- 5 cups rice flour
- 6 cups coconut milk
- 3 cups water chestnuts
- 7 cups jasmine essence water
- 1/2 teaspoon salt small square pandan leaf vessels

Preparation;

1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2.To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
3.Slie the water chestnuts into small piece
4. Heat 4 cups of flour and jasmine essence water in a wok and mix well. Add the syrup and mix together, stir well.
5. When the flour become sticky, add water chestnuts and mix well. Drop into the vessels at the half of its.
6. To make the topping, heat the coconut milk to boil, add the remaining flour, salt and stir well. when it cooked. Remove from the heat.
7. Drop the topping into the vessels until full. Leave to cool.

Watermelon Juice

This beverage menu for vegetarian, it’s diet beverage and makes you relaxing and good for health. That juice is delicious for everyone.

Ingredients for use to vegan versions:

- 2 cups chopped seeded watermelons
- 1 cup crushed ice
- 2 teaspoons honey
- ¼ teaspoon black pepper
- Fresh mint (optional garnish)

How to prepare

1. Combine watermelon, ice, honey, and black pepper in a blender.
2. Blend until smooth.
3. Garnish with mint.
4. Serve chilled.
5. Stir well before serving.

Enjoy your cocktail for good your health is a wonderful beverage.

Prepare time; 10 minutes
Serve for; 1 serving

Congee with Mushroom is Jok Het Horm for Vegan

Congee with mushroom is Chinese Vegetarian Food. It's normally cooked for a very long time so that the rice becomes mushy. This menu for vegetarian and most famous of China, it’s easy for cooking and delicious. And then use in period Kin Jay festival. That is good idea for Vegan.

Ingredients for vegan version;

- 150 gms Rice
- 4 Shitake Mushrooms
- 1 tofu
- 500 ml Water
- 1 Vegetable stock cube for Vegetarian
- Chopped Coriander Leaves (Optional)
- Chopped Ginger Root (Optional)
- Fried Garlic (Optional)

Preparation;

1. Soak the shitake mushrooms in water for 10 minutes.
2. Boil the rice in the water until cooked. To make the smoother texture of Jok, run the cooked rice through a food processor, or hand blender for a minute.
3. Cook it for a second time on a low heat. Add the chicken stock cube and stir until it is dissolved. If the mixture dries out, add a little more water.
4. Slice the mushrooms and tofu, add to the rice soup and cook for 5 minutes longer.
5. When the soup is served, garnish it with chopped coriander, thin slices of ginger root, and fried garlic.

Enjoy your cooking is Congee with mushroom for Vegan.

Serve for; 2 people

Being Vegetarian in Japan

A lot of people imagine that Japan must be a great country for vegetarians. After all, this is the country that made tofu famous, and they’re Buddhists, aren’t they? Well yes, but my first piece of advice to vegetarians coming to Japan is this: think carefully - do you really, really want to come here? Is the lure of that job, this culture, those almond-eyed girls or boys, that great? Are you sure you don’t want to go to Thailand instead? Okay, so you’re determined to come. Let’s be positive. Here is a brief, personal guide to surviving as a vegetarian in Japan, specifically Tokyo, with a list of restaurants and some useful links. I’ve been here for just over ten months, and haven’t gone hungry, so it is possible. And by the way, I’m talking proper vegetarian here - that means no fish - but I’m not vegan, so dairy products are okay.

If you don’t eat EVEN fish, before you starve yourself to death in the country that thinks “vegetarian” means there is at least one vegetable in the ingredients, go have a look at his site.