#mock squid

[buffetlicious]

Went to the other coffee shop further down the road to buy from the popular vegetarian stall. Mum got the fried Kway Tiao Mee (粿條面) or in English means flat rice noodles and yellow noodles. Pick stewed pumpkin and mock char siu to add to the noodles.

For my Vegetarian Rice (斋饭), I chose the sweet sticky imitation pork ribs, spicy chilli mock squid rings with petai beans (Parkia speciosa) and stewed knotted bean curd skin & black fungus over steamed rice.

[buffetlicious]

Now that I am back to office Monday to Friday, you will see less of me eating Vegetarian Rice (斋饭) as I am having breakfast and lunch in company’s canteen. This is what I had for brunch - spicy sambal mock squids, creamy sweet imitation pork ribs and braised fried bean curd skin with rice.

[buffetlicious]

More of my pack of Vegetarian Rice (斋饭) with curry mock mutton & potato, spicy mock squids and braised bean curd skin over white rice. See, this cube of imitation mutton even has “meat” fibres just like the real thing and it tasted good too.

[buffetlicious]

Dry Duck Kway Teow or flat rice noodles (粿條/河粉) for mum with extra duck meat. This dish is drizzled with the braising gravy from the duck as the rice noodles themselves are rather bland if eaten without it.

For my Vegetarian Rice, I picked mock versions of curry mutton and chilli squid with braised bean curd skin & black fungus. The flour-made mutton had fibres just like the real thing except for the gamey flavour of the sheep. The squid is cooked with petai (Parkia speciosa) and dried beancurd puff and is actually quite spicy.