Copyrighted Material

Title: DIY Vegan Sauce Author: Henry Wang Hon Hoo Description: The concoction of sauces is likened to a major contest that emphasizes the properties of sour, sweet, bitter, spicy and salty flavors. You have to understand these flavors in order to master the skill of creating sauces. Chef Henry Wang Hon Hoo is a creative chef with 32 years of culinary experience. With the wide variety of recipes created by him along with easy steps and explanations, you will learn about making delicious dishes with loads of fun. About the Author: Chef Henry Wang Hon Hoo is a Singapore citizen. He is a creative chef with 32 years of culinary experience. As a vegetarian, Chef Henry embraces vegetarian cuisine and comes up with creative ways to present vegetarian dishes. His mastery of culinary techniques makes him an expert in creating vegetarian cuisine and meat substitutes for many Chinese recipes. Table of Contents: 1. Heng Xing Sauce 2. Vegetarian Fish with Heng Xing Sauce 3. Petai Squid with Heng Xing Sauce 4. Kyoto Sauce 5. Kyoto Vegetarian Spare Ribs 6. Kyoto Szechuan Vegetables 7. Vegetarian Salted Fish Sauce 8. Steamed Oat Fish Fillet with Vegetarian Salted Fish Sauce 9. Vegetarian Salted Fish Fried Rice 10. Fermented Bean Curd Sauce 11. Kang Kung with Fermented Bean Curd Sauce 12. BBQ Sauce 13. BBQ Vegetarian Chicken Nugget 14. Sizzling Vegetarian Meat 15. Szechuan Sauce 16. Shredded Vegetarian Chicken with Szechuan Sauce 17. Mutton Soup with Szechuan Sauce 18. Sweet and Sour Sauce 19. Sweet and Sour Chicken Dices 20. Sweet and Sour Crispy Duck 21. Mustard Sauce 22. Five Spice Roll Appetizer 23. Mustard Fried Rice 24. Fermented Soy Bean Sauce
Copyrighted Material

Copyrighted Material

25. Vegetarian Steamed Fish with Fermented Soy Bean Sauce 26. Hericium with Fermented Soy Bean Sauce 27. Chinese Mushroom Sauce 28. Steamed Chinese Mushroom Tofu 29. Kai Lan with Chinese Mushroom Sauce 30. Ginger Sauce 31. Deep Fried Eggplant with Ginger Sauce 32. Asparagus and Mushroom with Ginger Sauce 33. Kam Heong Sauce 34. Kam Heong Crispy Chicken 35. Kam Heong Long Bean 36. Char Siew Sauce 37. Crispy Chicken with Char Siu Sauce 38. Kai Lan with Char Siu Sauce 39. Three Flavor Sauce (Three Cups Sauce) 40. Three Flavors Pleurotus 41. Three Flavors Eel 42. Steamed Sauce (Sauce used for steaming) 43. Vegetarian Cod Fish with Steamed Sauce 44. Pickled Mustard Vegetarian Lean Meat with Steamed Sauce 45. Braised Sauce 46. Claypot Fish 47. Braised Tofu 48. Lemon Sauce 49. Lemon Chicken Chop 50. Fried Hericium with Lemon Mayonnaise 51. Vegetarian Prawn Sauce 52. Prawn Sauce Chicken 53. Prawn Sauce Bean Curd 54. Hot and Spicy Sauce 55. Hot and Spicy Fritter 56. Hot and Spicy Stuff Bean Curd 57. Black Pepper Sauce 58. Black Pepper Spare Ribs 59. Black Pepper Udon Mee 60. Hong Kong Sauce 61. Hong Kong Suace oat Fish 62. Hong Kong Sauce Tofu 63. Chinese Toon Curry Sauce 64. Chinese Toon Curry Fish 65. Claypot Chinese Toon Curry Fish 66. Blackcurrant Sauce
Copyrighted Material

Copyrighted Material

67. Blackcurrant Spare Ribs 68. Blackcurrant Hijiki 69. Nyonya Sauce 70. Nyonya Suace Hijiki 71. Nyonya Oat Fish 72. Lemongrass Curry Sauce 73. Lemongrass Curry Chicken 74. Lemongrass Curry Potato 75. Szechuan Gong Bao Sauce 76. Gong Bao Squid 77. Gong Bao Claypot with Oyster Mushroom 78. Vegetarian Dried Shrimp Chili Sauce 79. Malay Style Fried Kang Kong 80. Long Bean with Dried Shrimps Chilli Sauce 81. Vegetarian Scallop X.O. Flavored Sauce 82. Deep Fried Mushroom 83. X.O. Prawn 84. Thai Lemongrass Chilli Sauce 85. Thai Style Abalone Mushroom 86. Thai Style Sauce Bean Curd *Note: All meat dishes are actually Imitation meat. All recipes in this cookbook are vegan and vegetarian.

Publication Date: June 2011 Language: Bilingual, English & Mandarin Chinese (Simplified) Illustrations: Full color Pages: 145

Copyrighted Material