Adventist Community Health Centre
“…because your wellness is our priority”

Main Dishes

• Looi Char
• Mee Jawa
• Potato Soup
• Cashew Cheese Pizza
• Tofu Burgers
• Mung Bean Patties
• Vegetarian Rendang Curry
• Penne with Eggplant
• Mexican Burritos
• Chickenless a la King
• Italian Garbanzo
• Stir Fry Mushroom and Snow Peas
• Vegetarian Tomato Chicken
• Paella
• Spinach Rice
• Chicken Rice
• Bean Curd Green Curry
• Stir-fried Noodles & Tofu with Beansprouts
• Dhall
• Tomato Chutney
• Vegetarian burger (Oatmeal Patties)
• Arroz a la Cubana
• Stuffed Potato Skin
• Vegetarian Fish Curry

Looi Char

Looi Char Sauce Ingredients:

• 1 cup roasted ground nuts

• 1 cup water

• ½ cup roasted sesame seed

• Basil leaf ( Jin Bu Huan)

• Salt (for taste)

• Seasoning powder (for taste)

Method:

1. Blend all the ingredients together till fine.

2. Boil the mixture and serve in a bowl.

Looi Char Ingredients:

• Long beans

• Sawi

• Cabbage

• Tofu

• Sayur kayu

• Ground nuts

• Black eyed bean

Method:

1. Boil the black eyed bean and drain it.

2. Roast the ground nuts.

3. Cut the tofu into small cubes and cook it.

4. Cut the long beans, sawi , cabbage, and sayur kayu and cook it separately.

5. Mix all the cooked ingredients with rice and pour the Looi Char sauce on top.
    

Mee Jawa

Ingredient A: (Boil ingredient for half an hour)

• 3000ml water

• 3 stalk lemongrass

• 1 sengkuang

• 2 big onions

Ingredient B: (Steam and Blend)

• 600g sweet potato

• 500g pumpkin

• 300g potato

Ingredient C:

• Seaweed (roasted)

• Taufu (toasted)

• Lime

• Cucumber (shredded)

• Roasted ground nuts (grinded)

• Lettuce (shredded)

• Potatoes (cut cubes)

• Fresh chili

Tomato sauce: (Blend)

• 6 tomatoes

• 20 limes

Assam chili sauce: (Blend)

• 10 dried chilies

• 75g shallots

• 35g garlic

• 25ml (Assam paste + water)

• 2 tbsp oil

Seasoning:

• 2 tsp salt

• 3 tbsp light soya sauce

• 5 tbsp molassess

• Curry powder (for taste)

Method:

1. Mix ingredient A and ingredient B and put to boil.

2. Add tomato sauce, Assam chili sauce and seasoning for taste.

3. Pour the gravy onto the cooked noodle.

4. Put ingredient C for garnishing on top of the cooked noodle and serve.
   
    

Potato Soup

Ingredients:

• 1 cup potato

• ¼ cup carrot

• ¼ cup celery

• ¼ cup onion

• ¼ cup tomato

• 4 cups water

• 1 tsp salt

• ½ tsp seasoning powder

• 1 tsp garlic powder

• 1 tsp onion powder

Method:

1. Cut the potatoes, tomatoes, celery, carrots and onions into cubes.

2. Put ingredients into a pot and boil till soft.

3. Take half of the mixture and blend till smooth.

4. Pour back into the pot, add seasoning and boil.

5. Ready to serve.

Cashew Cheese Pizza

Cashew Cheese Ingredients:

• 3 tbsp nutritional yeast
• 2 tbsp lime juice
• ¼ cup sunflower seed
• ½ tsp chopped garlic
• 1 tbsp chopped onions
• 1 cup cashew nuts
• 1 cup of water
• 1 tsp salt
• 2 tsp oil

Procedure:

1. Put all ingredients into a blender and blend till smooth.

Pizza Ingredients:

• Tomato paste

• Button Mushroom

• Green Capsicum

• Onion

• Pineapple

• Cherry tomatoes

Procedure:

1. Spread the tomato paste onto the pizza crust.

2. Garnish all the ingredients on top of the pizza crust.

3. Decorate the top of the pizza with cashew cheese.

4. Bake at 175°C for about 10 minutes.

5. Cut into triangle pieces and serve hot.
   

Tofu Burgers

Ingredients:

• ½ cup finely chopped onions
• ½ cup finely chopped celery
• ½ cup alfalfa sprouts finely chopped
• 1 cup cooked brown rice
• 1 cup hard tofu
• 2 tablespoons soy sauce
• ½ cup whole wheat bread crumbs
• 1 teaspoon mushroom seasoning

Procedure:

1. Steam onions and celery
2. Mix all ingredients well and press firmly into patties on sprayed cookie sheet
3. Bake only to heat through and brown well top and bottom
4. Do not allow to dry out. 15- 20 minutes in hot oven is adequate. 400'C
5. Make 8 patties
6. Serve with tartar sauce

Mung Bean Patties

Ingredients:

• 1 cup mung beans
• ½ cup whole-wheat flour
• 1 onion cut into cubes
• 3 gloves garlic
• vegetarian seasoning
• pepper and salt
• 1 egg

Procedure:

1. Boil mung beans until very soft.
2. Drain and smash until it is smooth.
3. Mix flour and egg, add salt, pepper and seasoning.
4. Saute’ onion and garlic and mix over mixture.
5. Make into small patties.

Vegetarian Rendang Curry

Ingredients:

• 300g vegetarian mutton pieces
• 1/2tsp ground black pepper
• 4 – 5 tbsp oil
• 2 stalks lemon grass, smashed
• 4 kaffir lime leaves(daun limau purut), finely shredded
• Half a turmeric leaf, finely shredded
• 250ml thick coconut milk
• Juice of 1 large lime
• 1 tsp salt or to taste
• 1 tsp sugar or to taste

Spice Ingredients (ground)

• 10 shallots
• 2cloves garlic
• 2cm knob fresh turmeric
• 12 fresh red chillies
• 3 dried chillies
• 20g galangal
• 10g ginger

 

Procedure:

1. Wash and soak vegetarian mutton pieces for 10-15 minutes. Drain and set aside.
2. Heat oil in a deep saucepan until hot.
3. Add lemon grass.
4. Ground ingredients and ground black pepper.
5. Fry over low heat for 5 – 6 minutes until fragrant and oil separates.
6. Add coconut milk, turmeric leaf and vegetarian mutton pieces.
7. Simmer uncovered for 20 – 35 minutes or until gravy is thick and quite dry.
8. Add kaffir lime leaves, lime juice, salt and sugar to taste

Ingredients:

• 2 medium eggplants, peeled
• 1 cup olive oil for frying eggplant
• 1 tablespoons olive oil for onion sauté
• 1 medium onion, coarsely chopped
• 2 garlic cloves, cut in half
• 2 large cans peeled plum tomatoes or fresh cooked tomatoes
• 12 basil leaves, roughly chopped
• Salt and freshly milled pepper to taste
• 1 pound penne
• Grated ricotta or parmesan cheese to taste (optional)

Procedure:

1. Cut eggplant into 1/2-inch slices, discarding the ends. Salt and drain in a colander a minimum of one hour. Pat the eggplant slices dry, then cut them into cubes.
    
2. Heat oil in a large sauté pan over medium heat. Fry eggplant on both sides until golden. You may need additional oil as eggplant soaks up oil. Drain on paper towels.
    
3. In separate pan, heat 2 tablespoons olive oil and cook onion until soft. Add garlic. Continue cooking until onion becomes translucent. Stir in tomatoes. Cook at a simmer for 15 to 20 minutes. Stir in basil, eggplant, salt and pepper to taste.
    
4. Cook penne in rapidly boiling, salted water until al dente, about 8 minutes. Drain well in colander.
    
5. When drained, pour pasta into serving bowl and pour sauce over all. Toss well.
   
    

 

Mexican Burritos

Ingredients:

• 1 can of kidney beans or 1 cup boiled kidney beans
• 4 flour tortillas
• 1 red pepper, chopped
• ½ tsp garlic
• 2 tomatoes
• 1 ½ cup spaghetti sauce
• ½ onion chopped
• 2 cups of brown rice
• 1 Romaine lettuce chopped
• Oregano to taste
• All purpose seasoning to taste
• Pepper (optional)
• Cashew Cheese*

For the cashew cheese:

• 1 Cup of water
• ½ cup red capsicum
• 3 tbsp yeast flakes (nutritional yeast)
• 2 tbsp sunflower seeds
• 1 tbsp. chopped onion
• 1 tsp salt
• 1 cup cashew nuts
• ¼ cup lemon juice
• 1 piece chopped garlic

Procedure:

1. Sauté the onion, garlic and red pepper until lightly brown. Add kidney beans and tomatoes, season with herbs to taste and set aside.
    
2. Assembly: Lay tortillas flat. Place romaine lettuce, beans, brown rice, top with 2 tablespoons of cashew cheese. Fold over sides and roll up tightly to enclose. Serve immediately.
    

For the cheese: Blend all ingredients until all becomes smooth and then cook for 5 minutes or until it thickens.

 

Ingredients:

• 1 tbsp of vegetable oil
• 1 cup onion (chopped)
• 1 cup red or green bell pepper (chopped)
• 1 cup Portobello mushrooms (sliced)
• 3 cups soy milk
• ¼ cup plus two tablespoons all purpose flour
• ¼ teaspoon salt
• 1 piece of garlic
• 1 teaspoon dried parsley flakes
• 1 can garbanzo beans (rinsed and drained)
• 1 cup frozen green peas

Procedure:

1. Heat oil in a large nonstick skillet over medium heat. Add onion, pepper, and Portobello mushrooms. Cook until tender, about 10 minutes.
2. While vegetables are cooking, combine milk, flour, and herbs in a blender. Blend until smooth. Add with skillet along with garbanzo beans and green peas. Cook, stirring until mixture thickens and start to boil. Boil 2 to 3 minutes, stirring.
3. Remove skillet from heat and serve contents hot over brown rice,
   noodles, toast, biscuits, or pastry shells
   
   

 

Italian Garbanzo

Ingredients:

• 2 tbsp vegetable oil
• 1 ½ cups onions (chopped)
• 1 ½ cups green pepper (chopped)
• 2 cloves garlic (finely chopped)
• 1 can garbanzos (rinsed and drained)
• 1 can diced tomatoes ( not drained)
• 1 can tomato sauce
• ½ teaspoon dried oregano
• ½ teaspoon dried basil

Procedure:

1. Heat oil in a large nonstick skillet over medium heat. Add onions, green pepper, and garlic. Cook until onions are lightly browned (about 10- 15 minutes)
2. Add remaining ingredients, mixing well. Cover and reduce heat to low. Cook 20 minutes.
3. Serve over brown rice, wide noodles or spaghetti.
   
   

 

Stir Fry Mushroom and Snow Peas

Ingredients:

• 2 pack of Tofu (hard)
• 1 pack Shitake mushroom
• 1 pack snow peas
• ½ piece cabbage
• ½ cup cashew nuts
• 3 pieces of garlic
• 1 tbsp of chilly sauce
• ½ cup of water
• vegetarian oyster sauce (to taste)
• light soy sauce (to taste)
• pepper (optional)

Procedure:

1. Cut tofu into squares pieces
2. Chop cabbage, clean snow peas, wash mushroom and cashew nuts thoroughly.
3. Fry tofu in a non stick frying pan
4. Sauté garlic on a hot wok
5. Add mushroom, add the sauces and stir.
6. Add peas and cabbage and continue to stir.
7. Lastly add tofu and cashew nuts and add water. Add pepper if desired.
8. Serve over steaming rice.

Vegetarian Tomato Chicken

Ingredients:

• 60g vegetarian chicken
• 1 cup water
• ½ cup tomatoes (diced)
• ½ cup carrot (sliced as desired)
• ½ cup green peas
• ½ cup celery (chopped)
• 1 medium yellow onion (chopped)
• ½ cup tomato puree
• Salt to taste
• Seasoning (optional)
• Sugar
• 1 tsp oil

Procedure:

1. Heat water in a wok until boil
2. Put in carrots and celery, cook for 3 minutes
3. Add the remaining ingredients (except oil and puree)
4. Cook for a few minutes and add puree, stir and simmer
5. Add sugar and seasoning to balance the taste as desired
6. Turn off the fire and add oil
7. Serve with rice, spaghetti, breads and macaroni
   
   *Recipe can be followed with real chicken meat, beef or mutton.

Paella

Ingredients:

• 1/4 cup of olive oil
• 5 cloves minced garlic
• 1 large yellow onion, chopped
• 4 cups vegetable broth
• 2 cups rice
• 4 medium tomatoes, skinned, seeded and chopped
• 1 small red bell pepper, seeded and cut into thin strips
• 1 small green bell pepper, seeded and cut into thin strips
• 1 small yellow bell pepper, seeded and cut into thin strips
• 1 cup green peas
• 1 lemon
• Lemon wedges, to garnish

Procedure:

1. Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
2. Pour the rice into the paella pan and sauté for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.
3. Sprinkle a few drops of lemon juice over the rice. Continue cooking until the liquid has been absorbed and the rice is tender.
   

Spinach Rice

Ingredients:

• 1 cup rice
• 90 grams butter (optional)
• 2 cups vegetable stock
• 2 tbsp olive oil
• 2 large onion finely chopped
• 2 cups chopped spinach
• 4 spring onions chopped
• Salt and ground pepper (optional) to taste.

Procedure:

1. Heat butter in a pan; add rice, stir over low heat 10 minutes or until lightly golden.
2. Add stock, salt and pepper. Bring slowly to boil, stirring constantly. Reduce heat and simmer, covered 20 minutes. Cover and set aside.
3. Heat oil in a small pan. Add onions, stir over medium heat for 5 minutes; add spinach. Reduce heat, cook covered for 10 minutes or until spinach is hot. Add spring onions, stir 1 minute.
4. Add spinach mixture to rice. Stir until just heated through.
   

Chicken Rice

Ingredients:

(A) Rice

• 10 cups of brown rice

• 6 cloves

• 6 cardamom

• 6 star anise

• 1 cinnamon stick

• Pandan leaves (wrapped in a knot)

• 10 pieces of garlic (chopped fine and stir fry in olive oil)

• Salt to taste

(B) Chili sauce

• 4 red capsicums

• 8 tomatoes

• 3 inch piece ginger

• 2 cloves of garlic

• 6 bombay onions

• Salt, brown sugar, soy sauce, lime to taste

(C) Chicken

• 2 packet of Tau-Pau (10 per pack) marinate with sesame oil and soy sauce for 15 minutes

Procedure:

1. Cook the rice adding all the spices, pandan leaves and fried garlic.

2. Blend all ingredients for the chili sauce until fine. Then cook on medium fire adding salt, brown sugar and soy sauce to taste for 5 minutes. Remove from stove and add lime to taste.
3. Bake marinated tau-pau at 170 degrees for 10-15 minutes.
   
   *Decorate with coriander leaves.

Bean Curd Green Curry

Ingredients:

• 4 pieces of firm white bean curd

• 1 cup of fresh coconut milk

• 3 green eggplants

• 1 bunch of boiled bamboo shoot

• 2-3 tbsp. light soy sauce

• 1tbps palm sugar

• 2 stems sweet basil

• 2 lime leaves
• 1 tsp. ground roasted coriander seeds
• 1tsp. ground roasted cumin
• 1tsp. salt

*Spice Mixture

• 10 green chilies

• 5 shallots

• 10 large cloves garlic

• 1tsp. thinly sliced galangal

• 1 tbsp. thinly sliced lemon grass

• ½ tsp. thinly sliced lime rind

Procedure:

• Blend the spice mixture ingredients together until thoroughly ground and mixed.

• Roast cumin and coriander.

• Slice the bean curd into one-half-inch cubes.

• Remove the stems from the eggplants. Slice the bamboo shoot into lengths about ½ inch thick.

• Tear the lime leaves.
• Skim 1 cup of coconut cream from the coconut milk. In a frying pan, heat the cream until the oil surfaces, add the spice mixture and stir until well dispersed and fragrant. Add the bean curd and continue stirring lightly.
• Transfer to a pot, add the remaining coconut milk and bring to a boil.
• Add the eggplant and bamboo shoot and light soy sauce and palm sugar to taste. Add the sweet basil and lime leaves and remove from heat.

Stir-fried Noodles & Tofu with Beansprouts

Ingredients:

• ½ cup 2 pieces of firm tofu

• 3 garlic cloves, sliced

• 2 packs of noodles

• 1 green chilli, seeded and sliced

• 1 tsp corn flour

• 1 cup Chinese cabbage leaves, coarsely shredded

• 1 tbsp sesame oil

• ¼ cup fresh bean sprout

• 2 tsp dark soy sauce

• 1/3 cup cashew nuts, toasted

• 1 tsp sugar

• 6-8 spring onions, cut diagonally into 1 in length

Procedure:

1. Drain the tofu and pat dry with a kitchen paper. Cut the tofu into 2.5cm cubes. Deep fry in a wok for 1-2 minutes until golden and crisp.

2. Cook the noodles and rinse them under running water and drain well. Toss in sesame oil and set aside. In a separate bowl blend together the corn flour, soy sauce, sugar, and the remaining sesame oil.

3. Heat vegetable oil in a wok, when hot add spring onions, garlic, chili, Chinese cabbage, and beansprouts. Stir fry for 2-3 minutes

4. Add the noodles with tofu and then sauce. Cook, stirring for about 1 minute until well mixed. Sprinkle with the cashew nuts.

Dhall

Ingredients:

• 1 cup of Australian Dhal

• 1 bombay onion sliced

• Cabbage, carrot, tomato

• 4 cloves of garlic sliced

• Salt to taste

• 1 tsp curry powder

• 1 cinnamon stick

• 2 cups of water

• ½ tsp saffron powder

• 1 sprig of curry leaves

• 1 tsp of oil

Procedure:

1. Wash and clean the dhal.

2. Soak for 1 hour and drain out all the water.

3. Put dhal in a deep pan and add 1 ½ cups of water and cook over moderate heat.

4. Add onions, garlic, saffron, cinnamon stick, curry leaves, tsp of oil and curry powder.

5. Bring to boil till the dhal is tender.

6. Add salt and vegetables.

Tomato Chutney

Ingredients:

• 2kg tomatoes

• 3 tbsp garlic

• 2 tbsp chili powder (substitute)

• 1 tbsp chopped ginger

• 1 tbsp salt

• 2 cups of malt vinegar or apple cider vinegar

• 1 ¾ cup of brown sugar

• ¾ cup raisins

Procedure:

1. Skin tomatoes (put in boiling water for two minutes)

2. Cut into quarters

3. Chop garlic fine

4. Cook tomatoes, garlic, chili, ginger and salt till tomatoes are pulpy and soft

5. Add vinegar, sugar, raisins and cook till mixture is thick.

6. Cool and bottle.

Vegetarian burger (Oatmeal Patties)

Ingredients:

• 2 cups walnuts

• 6 cups quick oats

• 3 onion bulbs

• 3 tsp salt

• 3 tbsp soy sauce

• ½ tsp sage

• ½ tsp thyme

• 3 cups soy milk

• ½ tsp garlic powder

• ½ tsp onion powder

Procedure:

1. Steam onions in water

2. Mix all ingredients together in a food processor

3. Let stand for 15 minutes

4. Mould and pan brown in a non-stick pan/ bake until golden brown
   Serve on buns with lettuce and cashew cheese.

Arroz a la Cubana

Ingredients:

• 4 cloves garlic

• 1 medium onion

• 150g vegetarian corned beef

• ¼ sweet potatoes, dices

• 200g Tomato Sauce

• ¼ cup raisins

• ¼ cup cooked green peas

• Bananas

• Rice

Procedure:

1. Saute’ garlic, onion and corned beef

2. Add kamote, cook for 5 mins or until brown

3. Add tomato sauce, raisins, salt and spices to taste, cook for 10min

4. Add peas and set aside

5. Cut the banana diagonally and fry

6. Serve over rice

Stuffed Potato Skin

Ingredients:

• 6 large potatoes

• 3 green bell peppers

• 2 tbsp Paprika

• 1 tbsp olive oil

• 2 tbsp onion chopped

• Salt to taste
  *Cashew-cheese (see recipe)

Procedure:

1. Wash potatoes thoroughly. Do not remove the skin.
2. Using a toothpick, poke holes in each potato and coat with olive oil.
3. Bake potato for 45 minutes at 200 degrees or until tender. Let it cool.
4. Cut potatoes into half and scrape the content, leaving the skin intact. Set aside.
5. In a pan, sauté onion and bell pepper. Add the scrapped potatoes. Add paprika, black pepper and season to taste.
6. Put back the potatoes into each skin.
7. Add cheese on top and put in the oven for another 15 minutes or until the cheese melts.

Vegetarian Fish Curry

Ingredients:

• 1 block vegetarian fish

• 1 packet okra

• 4 long eggplants

• 1 bunch long beans

• 200ml fresh coconut milk

• Lemon grass
• 100g curry powder
• Curry leaves
• Onion
• Salt

Procedure:

1. Slice vegetarian fish and bake/ pan fry until firm

2. In a wok, saute’ garlic and chopped onion until golden

3. Slice ginger and lemon grass, throw into the work and stir

4. Add in the vegetables in turn and stir fry lightly

5. Mix the curry powder in 200ml water and pour over the vegetables

6. Bring to boil, adding more water to submerge all the vegetables

7. Add in the fish and simmer for 5min

8. Pour the coconut milk over and turn to mix well

9. Turn off the fire and serve
   * Avoid boiling coconut milk as this will convert the good fats to harmful fats.