Chef Veena had created a special vegan menu for this month at The Spice Route featuring signature specialties for a contemporary and a healthy fine dining experience. Prepared with the principles of veganism — no exploitation and cruelty to animal for food, clothing and any other purpose — we present two of these dishes. The specialities would be available at the restaurant on request.
Tauhu nerng khing
INGREDIENTS
Silky bean curd - 01 no.
Ginger - 60 gms
Leeks - 15 gms
Celery - 15 gms
Garlic - 05 gms
Oil - 05 ml
Light soya sauce - 05 ml
White pepper powder - 02 gms
Spring onion - 10 gms
METHOD :
Cut the bean curd into cross sections and steam it. Cut the spring onion into diamond shape and keep aside for garnish. Pour oil into the wok, add ginger and stir adding light soya sauce and a little water. Then add leeks and celery. Pour it over steamed bean curd. Garnish with spring onion.
Rujak
INGREDIENTS
Palm sugar - 15 gms
Salt - 03 gms
Chilli - 05 gms
Pineapple - 60 gms
Apple - 60 gms
Cucumber - 60 gms
Pear - 60 gms
Grapes - 60 gms
Orange - 60 gms
Peanuts - 05 gms
METHOD:
Cut all the fruits into cubes. To make sauce, put palm sugar, salt and chillies into a pan and simmer till done. Toss the fruit in the sauce and adjust the seasoning. Garnish with coarsely grounded peanuts.
Veena Arora is Chef De Cuisine at The Imperial New Delhi. Having grown up in Thailand, she relishes Thai cuisine and has made it her speciality. She is a known Thai food consultant and has been with Hotel Imperial's South Asian restaurant The Spice Route since its inception.
