Malaysian Vegetarian Pregnancy Recipes: 7 Dishes to Try at Home

• Fry the curd beans first. Then, in another pan, fry other beans and vegetables. Once they are cooked, add the fried curd beans to them.
• Season with salt and black pepper. Add sauces and mix all of the ingredients well. Cook until the vegetables soften and fragrance comes out.
• Now, spread lettuce within the wrappers and pour the vegetable fillings into them. Take 2 or 3 tsp fillings for each wrapper. Roll up neatly.
• Arrange popiah in a tray and serve with preferred sauce or as is.

• Add ginger garlic paste to oil and cook the vegetables with it. Fry the mushroom separately.
• Once the vegetables are sautéed well, add chilli paste, salt, and spices to it and cook for 5-10 minutes.
• Next, add fried mushrooms, vegetable stock, pandan leaves and curry leaves. Stir well and add some more salt if required. Bring it to a boil.
• Add coconut milk and lemon juice to it. Cook until you get the desired thickness. Serve after removing the pandan leaves.

• To prepare coconut rice, boil, rice, creamed coconut and cook until the rice softens. Keep it aside.
• Add nearly 25 g creamed coconut to boiling water and prepare coconut paste. Add it to tofu pieces. Add other ingredients for coconut tofu accordingly. Mix well.
• Fry the marinated tofu on a medium heat until they turn golden brown.
• Mix tomato, spring onions, peanuts, and other ingredients for sambal together. Saute them lightly on a low flame.
• Place the coconut rice in the middle of the platter. Surround it with sambal and coconut tofu, before serving.

• Fry the bean curd and keep them aside. Pour garlic, ginger, and potato into the pan and sauté well.
• Add boiled lettuce leaves to it with salt as per taste.
• Once they are cooked, pour noodles into pan and mix it with the vegetables. Cook for 2 minutes.
• Add the fried bean curd and mix the sauces. Stir all of the ingredients well.
• Sauté all of the vegetables for salad. Season with salt, black pepper, and lemon juice. If oregano is there, you may add some in.
• Drizzle lemon juice over cooked noodles. Serve the noodles with sautéed vegetables.

• Sauté tomato and onion with ginger garlic paste and add tofu to it. Fry until they become golden brown.
• Add spices and curry leaves to it and cook well. Mix a little water if the tofu seems too dry.
• Sprinkle salt and black pepper according to your taste.
• Add one cup of vegetable stock to it and wait to get desired thickness.

To prepare the side dishes:

• Fry potato with onion, cumin seeds, salt, and turmeric powder.
• Fry cabbage with onion, mustard seeds, salt and a pinch of turmeric powder. Add green chilli to it.
• Serve the platter with rice, main curry and two other side vegetable dishes and lime wedges.

• You can bake the sweet potatoes and smash them, adding sweetener to prepare the bubur. Cook it beforehand and keep it in freezer.
• Combine rice flour, coconut milk, and salt in a bowl. Mix well leaving no lump in it.
• Pour it into a pan and add pandan leaves to it.
• Cook for 15-20 minutes. Add bubur to it and cook for 2-3 minutes on a low flame.
• Boil sugar and water in a saucepan to prepare the sugar syrup. Pour it slowly into the bubur dish. *Note: You may consider reducing or omitting the sugar syrup altogether, if you prefer.

• Blend garlic, onion, ginger, turmeric, red chili, and, salt in a blender into a smooth mixture.
• Pour the blend into a pan and cook on a medium flame for 2 minutes.
• Add coconut milk and all of the vegetables. Stir well and mix them.
• Add fried tofu to the curry and cook well for 5-10 minutes.
• Serve with nasi lemak or plain rice.