Archive for October, 2012

Sambal Goreng

Posted in Vegetarian Recipes with tags , , , , , , , on October 30, 2012 by Yarn Over New York

A while back, I was getting a late-night dinner at my local hawkers’ market and I saw a picture on the menu at the Indonesian stall.  The dish clearly was mainly compromised of tofu and looked really spicy.  I couldn’t order it from the stall because the sauce contained shrimp and I am a vegetarian.

So my boyfriend and I decided to make our own version using a vegetarian version of the sauce.  We got our ingredients from the wet market across the street from my house.  And then set out to make Sambal Goreng.  Here is our recipe.


Fried tofu- cubed

Tempeh– cubed

Long beans- chopped

Garlic- minced

Sambal Sauce (vegetarian)



-Cook rice

-Boil long beans for 3 to 4 minutes

-Put olive oil and garlic in wok, heat oil

-Stir fry long beans and tempeh

-After a few minutes add tofu

-Once veggies and protein are heated, add 3 tablespoons of sambal sauce and a little water

-Stir until thoroughly mixed


-Put sambal over rice, eat and enjoy!

Here is a photo of our finish product, ready for eating.


What I Do at Work- 9th Edition- The Paragon of Safety

Posted in Voyage de la Vie, Work with tags , , , , , , , , , , , , , on October 29, 2012 by Yarn Over New York

As previously mentioned, my most recent show, Voyage de la Vie, closed a few months back.  As the show was drawing to a close, we attracted some media attention.  After all, we were the longest running show in Singapore by over a year!

Our comms department arranged for a  Facebook contest for fans of our show.  The winners watched a matinée performance and then were treated to a deluxe backstage tour hosted by our Artistic Director with the help of our Show Captain and the technical departments and (of course, yours truly).

We started onstage in front of our final curtain with a photo session with the cast and a brief introduction by Michael LaFleur (the artistic director).  We then gave the crew a chance to change the scenery onstage and we took the winners on a tour through the dressing room area back to training room for a hands on circus hoop demo from artists Gemma and Pasha.  We even managed to convince one of the winners to try out the hoop.

After that, we headed back to stage for a costume and make-up demo, including an opportunity to try on the costumes and get fake tattoos.  The tour ended with a joyous spin on our skate carousel, which gave the winners a brief glimpse into life as a circus performer.

See Dejiki Nicholas’s blogpost about this event including lots of great pictures.  I am featured down towards the bottom.  I am labeled as the paragon of safety because I accidentally gave half the tour wearing my safety goggles!

Vegetarian Peking Duck

Posted in Vegetarian Recipes with tags , , , , , , , , , , , , , , on October 27, 2012 by Yarn Over New York

In August I visited Beijing and followed the advice in my Lonely Planet to visit Baihe Courtyard and sample the vegetarian Peking Duck.  I knew very little about this dish other than having been thoroughly turned off by the opening scene of “Eat, Drink, Man, Woman.”

However, it is a “must-have” in Beijing, so I gave it a (vegetarian) try.  And it was FANTASTIC!!!  I can only imagine how good the real version must be!

The other day, I was in the supermarket and I saw a package of vegetarian roast duck and decided to make my own Veggie Peking Duck.  Here is my recipe for a pure (Buddhist) vegetarian duck.


1 package of Vegetarian Chinese Roast Duck (or real roast duck if you are not a veg-head)

1 cucumber (or 1 bunch scallions for non-pure vegetarian option)

1 package suikow pastry wrappers (or any egg-free dumpling wrappers)

1 head of lettuce (for steaming)

Hoisin Sauce


1- Separate and steam the dumpling wrappers.  Keep uncooked wrappers covered with a damp cloth to preventing drying.  I used my rice cooker with steaming basket.  I layered lettuce leaves and the wrappers to prevent sticking) Steam each set of wrappers for a few minutes and then keep on a plate, again using the lettuce leaves to prevent sticking).

Uncooked Wrappers

Layers of lettuce and pastry in the steamer

2- Heat the duck in oven (I only have a toaster oven without temperature settings, so I put the duck on a middle tray and heated from top and bottom for about 15 minutes.  I can make no official recommendation for using a full-size oven and a real duck)

3- Cut the cucumber (or scallions) into spears about 2 inches long.

4- When the duck is thoroughly heated, cut it into slices.

5- When all the wrappers are steamed, you are ready to serve!

6- Place slices of duck and cucumber inside a wrapper, drizzle with Hoisin Sauce, wrap and enjoy!


Baihe’s professional version

Olive Fried Rice

Posted in Vegetarian Recipes with tags , , , , , , , , , on October 21, 2012 by Yarn Over New York

Having seen Olive Fried Rice on the menu at many restaurants here in Singapore, I was inspired to make my own vegetarian version.  It turned out SUPER tasty, therefore I will share my recipe.


Yummy Olive Fried Rice


1.5 cups brown rice (cooked and refrigerated overnight)

1 cup TVP (dry)

7/8 cups boiling water

4 cloves garlic (minced)

1/2 jar Chinese salted olive (chopped and pitted if not already)

1/2 white onion (chopped)

3 plum tomatoes (chopped)

1 cup snow peas (unstrung and chopped)

1 dozen deli black or green olives (or canned black olives)

Handful of raw or roasted cashews

6 chili padi (for spicy version, use only 1 or 2 for mild version) (chopped)

Light soya sauce

Olive oil



1- Rehydrate the TVP by stirring the 7/8 cups of boiling water into the 1 cup dry TVP.  Let sit 10 minutes.

2- Sauté the garlic in a small amount of olive oil- until lightly brown

3- Add onion and 1/2 the chili padi, toss a few minutes

4- Add the 1/2 jar of Chinese olive, stir a few minutes

5- Add TVP and mix

6- Add remaining vegetables and another dash of olive oil, stir fry

7- Add rice and some soya sauce

When all veggies are cooked and rice is reheated, your tasty dish ready to serve.

Put mixture in a bowl and then onto a plate. (To give that nice round shape popular in Asia)

Garnish with cucumber if desired.