#woonheng

[fullcravings]

Roti Pisang (Banana)

[chw131]

Repost @woon.heng This Thai basil pancake😋 (九層塔抓饼 jiǔ céng tǎ Zhua bing) has an amazing flaky texture and is so aromatic. Ever since I shared my cong you zhua bing (hand grasps scallion pancake), my mom reminded me that she loves the version with Thai basil and misses it. She hasn't visited this stall in a long time, hope the owner is doing okay🙏🏼. I made it using a combination of my roti canai (roti paratha) and scallion pancake recipes. The result is a delicious and flavorful pancake that is perfect for any meal of the day! ⁣⁣ ⁣⁣ Full recipe instructions and video: https://woonheng.com/thai-basil-pancake-zhua-bing/⁣⁣ or search 'thai basil pancake' on woonheng.com⁣⁣ or watch it on Youtube⁣⁣ ⁣⁣ Please check my blog for detailed instructions, tips, and storage notes.⁣⁣ Cooking notes:⁣⁣ - As usual, I tried to include as many steps as possible into a short video, please check my long video for the complete process⁣⁣ - Yes, you can make the dough ahead of time and refrigerate but use oil that won't solidify easily. When ready, thaw the dough to room temp before stretching⁣⁣ - The fan folding method is from my roti canai's recipe and will definitely work on the toss and flip method as most seller does back at home😁⁣⁣ ⁣⁣ I hope you give this dish a try especially you have lots of Thai basil now.🙌🏼Have a fantastic and safe weekend. Best, WoonHeng 韵馨💗⁣⁣⁣ P.S: just realized my reel didn’t work because it was more than 30secs😌⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ #thaibasil #asianfood #bestofvegan #recipeoftheday #compassionateliving #plantbased #buzzfeedfood #yahoofood #woonheng #streetfood #veganrecipes #makesmewhole #f52grams #foodandwine https://www.instagram.com/p/CSnzmUUAOQY/?utm_medium=tumblr

[woodandgrains]

teriyaki tofu balls

[chw131]

Repost @simpleveganrecipes Dumpling wrapper bun😋 filled with yummy zucchini🤩! Credit @woon.heng I love zucchini, it can be used in dessert and savory food, such a versatile ingredient. If you have some leftover vegetables, it's great to use them as filling to make these easy and yummy snacks. This hack is my favorite because you can roll out the wrapper thinly and fill it with more ingredients - yay!🙌🏼⁣⁣ ⁣⁣ Full recipe and instructions with video on my blog: https://woonheng.com/best-dumpling-wrapper-bun/⁣⁣ or Google 'woonheng dumpling bun'⁣⁣ ⁣⁣ Cooking notes:⁣⁣ - I stacked the dumpling wrapper in about 3-4 and roll it out thin. It was hard for me to roll it one by one. Most dumpling wrappers have cornstarch in between layers, so it was easy for me to peel them off⁣⁣ - Feel free to use any vegetables you liked, just make sure it's not too wet or it will break the wrapper easily.⁣⁣ - I used my homemade garlic chile sauce (recipe and video on my blog too) to serve these with⁣⁣ ⁣⁣ I hope you give this recipe a try. Have a great start to your week. Best, WoonHeng 韵馨💕⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ #dumplings #dumpling #vegandumplings #bun #zucchini #tofu #veganfoodie #foodgawker #veganasianfood #easymeals #asianblogger #woonheng #asianfood #buzzfeedfood #foodgasm #foodandwine #compassionateliving https://www.instagram.com/p/CR9OImAgIT6/?utm_medium=tumblr

[directlywithlizzie]

Recipe 34: Vegan Pad Kee Mao (WoonHeng Chia)

Dreaming of eating this again.

I can’t quite remember the last time I’ve been to a Thai restaurant, although it was certainly pre-pandemic. We plan to hit up our favorite local place, The Woodsman as soon as we can, but are still avoiding indoor dining. (Our second vaccine doses are blessedly coming soon!) Thai food hits so many of my favorite flavor notes from the prevalence of spice to the sheer variations of saucy noodle recipes. If I’m eating out, I almost always order Pad Kee Mao with beef. This week’s menu planning had included making WoonHeng’s Vegan Rad Na, but as I pulled out my ingredients I realized I misread the recipe when I made my shopping list and purchased pickled mustard greens rather than pickled peppers. Sigh. While the Rad Na will have to wait for another time, I did happen to have everything on hand to try her Vegan Pad Kee Mao and I’m so glad I did!

SKILL RATING: Easy-Peasy

As I’ve said before, stir fry recipes are inherently fast and easy. To maximize efficiency, I encourage a little organization. In most recipes, I chop all the veggies and prepare whatever sauces before starting to cook anything. If there is a protein that needs to marinate, I’ll do that first and then prep everything else, but you get the idea. Anyway, there was a teeny learning curve this time around because it was my first attempt at using fresh flat rice noodles - those wide luscious sheets you get at the restaurant. WoonHeng does have instructions to make your own, but I used store bought this time. As she described in the recipe, they can be a bit brittle when you open the package and recommends softening them in the microwave under a damp paper towel for 1-2 minutes. This method worked well, although I would pull back on the cooking time a bit as some of the noodles got a bit gummy and hard to pull apart at the edges.

The rest of the recipe was just a classic fast and easy stir fry. I broke out my handy-dandy TofuBud, whisked together the sauce, chopped a few veggies, and we got to enjoy one of our favorite restaurant dishes at home paired with an episode of StarTrek Voyager.

TASTE RATING: 5/5

This was everything I wanted in a Thai stir fry. It was packed with strong umami flavors and the bright spice of the chopped Thai chili peppers was a perfect compliment to the earthy bite of the basil and slightly bitter notes from the Chinese broccoli. Thanks to the TofuBud (seriously, get one), my tofu crisped up into a toothy and substantial protein that held up to the thick sauce and densely chewy noodles. We didn’t miss the meat at all.

Read my “Cook With Me This Year” post for background on my little kitchen project.

[directlywithlizzie]

Recipe 31: Vegan Hot and Sour Soup (WoonHeng Chia)

Take the time to crisp up some wonton strips to up the CRUNCH factor!

After making WoonHeng’s scrumptious Vegan Wontons in Red Chili Oil, I was very eager to cook through her trove of plant-based recipes. Typical of Oregon springtime, the weather can shift wildly from requiring sandals to sweaters in a matter of minutes. While we had been enjoying a string of sunny days and blooming flowers, a recent cold and cloudy evening seemed like the right moment to make a batch of Vegan Hot and Sour Soup. One of the things I like most about WoonHeng’s recipes, is how much she embraces spice and layering flavors. The recipe looked great and very quick and easy. But I’m not going to lie, the reviews in our house were split.

SKILL RATING: Easy-Peasy

Having never made hot and sour soup at home, I had no idea how easy it was. The only real planning involved is making sure to soak the dried mushrooms and mung bean thread. Other than that, this is a one-pot meal with a bit of sauteing followed by simmering everything together. I took the extra step ahead of time of cutting a few wonton wrappers into strips, frying, and salting them to add some necessary crunch to a thick, silky soup.

TASTE RATING: 3/5

We were very split on this one. Matt didn’t like it at all and I have to admit, it was a little meh. Based on the ingredients, I ladled out two bowls of this hot steamy soup anticipating an umami explosion in my mouth, but was surprised that it tasted like nothing. I mean truly, the first bite was beyond bland and I thought for a moment I had completely lost my sense of taste. Matt looked at me and said: “This is not good.” He was right. I really like hot and sour soup, but this was neither hot nor sour, but just a gloopy soupy soup. I let it sit for a few minutes and found the flavors started to emerge. It did improve and I ate mine, making sure to get crunchy wontons and fresh scallions in with every bite to maximize the texture. Reflecting on the soup, I think the recommended use of silky tofu made it too silky when it needed a little more tooth to it. If I were to make it again, I’d use a firmer tofu and add more vinegar in the end. I still have some leftover in the fridge that I’m planning on for dinner tonight, so I’m wondering if the flavors get better after a couple of days. All in all, it was okay but definitely needs the toppings! Looking forward to trying out more of WoonHeng’s recipes soon!

Read my “Cook With Me This Year” post for background on my little kitchen project.

[mahbubmishima23]

#woonheng #veganfoodshare #veganfoodspot #veganforlife • #lazat #おいしい #asianblogger #klfoodie #chinesenewyear2021 #cny2021 #jogjakarta #semarang #surabaya #amuntai #barabai #alabio = #bekasi #sidoarjo #jakarta = #makasar #infosigap #medan = #aceh #lampung #palembang = #jambi #lagiviral #kemejacewek (at Saka Wira Kartika KODIM 1002 / Barabai) https://www.instagram.com/p/CMeS-m9MIzq/?igshid=1u42en689xgv1

[mahbubmishima23]

#sgeats #superbowlfood • #veganasianfood #asianblogger #woonheng #veganfoodshare #veganfoodspot #veganforlife • #lazat #おいしい #asianblogger #klfoodie #chinesenewyear2021 #cny2021 #jogjakarta #semarang #surabaya #amuntai #barabai #alabio = #bekasi #sidoarjo #jakarta = #makasar #infosigap #medaneating (at Saka Wira Kartika KODIM 1002 / Barabai) https://www.instagram.com/p/CMeSzQrMYzM/?igshid=4s6ffj61pyc6