Vegetarian Main Dishes Recipes

Stuffed Squash Flowers

Ingredients:

2 squares kesong puti, chopped ( chopped white cheese or Feta )
2 squares tokwa, beancurd, fried and chopped
2 cloves garlic, minced
2 Tbsp. spring onions, chopped
2 Tbsp. wansuy, colander leaves or celery
1/2 teaspoon salt
1 /4 teaspoon black pepper, ground
2 dozens (kalabasa) squash flowers
1/3 cup all purpose flour
1 /3 cup cornstarch dilluted in
1 cup cold water
2 pcs whole eggs, beaten lightly
1 cup cooking oil for frying

How to cook Stuffed Squash Flowers:

In a bowl, combine the kesong puti, tokwa, garlic, green onions, wansuy, salt and pepper.
Mix thoroughly.
Open up squash flower petals and spoon enough mixture into each flower. Set aside.
Mix flour, cornstarch, eggs and water. Beat thoroughly until smooth and creamy.
Dip each stuffed flower in the flour mixture until completely coated.
In a saucepan heat oil and deep fry each flower until golden brown.
Serve hot with sweet chili sauce.

<= See More Vegetarian Main Dishes Recipes

Pure Komachi by Kai 6-1/2-Inch Stainless-Steel Santoku Knife with Scalloped Edge

The most eye catching line of knives in today's kitchen! Each Pure Komachi knife is designed for a specific function - from small fish knife, ideal for sushi preparation, to the versatile bread knife to the popular chef knife. The high-carbon stainless steel of the blade provides a razor-sharp edge, while the fluorinated-resin coating keeps food from sticking during preparation, resists corrosion, and makes cleanup quick and easy.

Kitchen: Santoku knife with special fluorinated resin coating to ensure food-handling hygiene, 6-1/2-inch stainless-steel blade; scalloped edge helps prevent foods from sticking, High-tech ionomer resin see-through handle provides ergonomic design for comfort, Handwash in warm, soapy water then dry completely, Measures approximately 10-1/2 by 2 inches; limited lifetime warranty
Company: Komachi
List Price: $25.00
Amazon Price: $19.95