Friday, April 22, 2011

AMAZING Vegetable Orchestra!

Just thought we'd share with you this fantastic video of music from fresh vegetables :)  
To read more about them, check out their website at

Recipe: Sweet and Sour Veggie Pang Pang Yang

Pang pang yang is chinese for "goat mutton".   Sage Veggie Pang Pang Yang is made with Soybean fibers and burdock.  Burdock is known to be nutritious and is in fact being used by folk herbalists for various ailments.  Sage Veggie Pang Pang Yang is vegan.

And now, on with our recipe... Enjoy!

Sweet and Sour Veggie Pang Pang Yang

1/2 pack Sage Veggie Pang Pang Yang (300g)
cooking oil (for frying)
1 medium green bell pepper (cut into squares)
1 medium red bell pepper (cut into squares)


1 small can of pineapple tidbits (or chunks)
1/4 cup vinegar
1 tablespoon soy sauce
1/2 teaspoons salt
1/4 cup brown sugar
1 teaspoon ginger (julienned)
3/4 cup water
2 tablespoons cornstarch
1/2 cup tomato paste


Sauce Mix: Drain juice from the pineapple; reserve juice.   In a large bowl, combine the pineapple juice, tomato paste, water, soy sauce, vinegar, brown sugar, and salt.   (Add or reduce amount of ingredients to suit your own taste). Mix ingredients well then set aside.

Fry the veggie pang pang yangs until light brown. Set aside.    (Deep fry for better result)

Heat about 2 table spoons of cooking oil on a pan.   Saute the ginger until light brown. Put the pineapples and saute together with the ginger. Pour the sauce mix into the pan and wait for it to boil. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Once the sauce mix is boiling, add the cornstarch mixture. Lower the heat, stirring constantly, until mixture is thickened. Add and the red and green pepper. Let the mixture boil. After 2-3 minutes add the fried pang-pang yang. Mix well with the sauce.  Let it simmer for 2-3 minutes.

Serve with hot rice.
Serves 4-6. Bon Apetit!

Recipe: Vegetarian "Chicken" Curry

Hello, dear reader!

For our first ever recipe post, we'd like to bring you a vegetarian version of the ever popular chicken curry.  For our version, we shall use Sage's Veggie Tea-Smoked Chicken.  So why don't we get started?  Fire off, chef!

Vegetarian "Chicken" Curry


90g Sage Veggie Tea Smoked Chicken (half of 180g/pack), cut into cubes
1 medium size eggplant, cut into round slices
2 medium size potatoes, cut into cubes
50g baguio beans, cut into 2-inch lengths
1 medium size carrot, cut into round slices
1 big thumb-size piece of fresh ginger, peeled and cut into round slices
400 ml can of coconut milk (fresh coconut milk is always the better option)
1 heaping tablespoon of curry powder
1/4 cup cooking oil


Heat the oil in a wok or large frying pan, then add the fresh ginger and saute until light brown.

Add the potatoes. When potatoes are about medium cooked already, add the carrots and the Veggie Tea-Smoked Chicken cubes and continue to stir-fry for about 2 minutes more.

Add the eggplant slices and the baguio beans. Continue to stir-fry along with the potatoes and carrots for 3 minutes.

Pour the coconut milk and let it simmer until all ingredients are soft.

Add salt (or vegetarian patis) to taste.

Stir in the curry powder and continue to simmer for about 2 minutes.

Serve with hot rice.

Recipe serves 6-8 people. Enjoy!