Vegetarian Menu

 

Singapore

Curry Puff

A legendary local snack, these melt in the mouth flaky parcels are filled with potatoes and peas in a fragrant Singapore curry sauce and crisp fried

Nasi Lamak

Creamy coconut rice fragranced with grassy pandan leaves and a hint of ginger; served with red onion omelette pancake, cucumber slices, red skin peanut, and boiled egg chilli sambal

 

Young Corn Satay

Tender young corn marinated in ground turmeric and coriander threaded onto bamboo skewers; grilled to juicy perfection, dipped in peanut sauce and sprinkled with finely diced fresh cucumber and red onions

Firecracker Cauliflower
Deep fried cauliflower in a light batter, tossed in a spicy sweet and sour glace

Hong Kong

 

Steamed Glutinous Rice Siew Mai

An ‘open top’ dumpling packed full of glutinous rice, Shiitake mushrooms, fresh coriander and spring onion with dark caramelised soya, Chinese rice wine and toasted sesame oil

Five Spice Tofu Wontons

Light and crispy pastry skin filled with diced tofu, water chestnuts and spring onions, with a hint of five spice and a kick from steamed ground white pepper. Irresistible served with a sweet chilli dip

 

Wok Smoked Cantonese Style Noodles

Pan flashed egg noodles with fresh bean sprouts fragranced with light

soya sauce and toasted sesame oil

 

Salted Five Spiced Lotus Root

Deep fried lotus root tossed in fragrant five spice, salt, pepper and wok fried chopped garlic and spring onions

 

BBQ Quorn Puff

Light flaky pastry bursting with quorn and mushrooms in a sticky bbq hoisin gravy

 

China

 

 Vegetable Jiaozi

Little pockets bursting with Chinese leaves, carrots, spring onions and grated ginger. These dumplings are shallow fried till crispy on the bottom and steamed on top, served with julienne of ginger and Chinkiang black vinegar

Chinese Five Spice Tofu

Firm tofu marinated in Chinese five spice, pepper and soya, pan-fried till fragrant and served with a sweet chilli dip

 

Black Pepper and Yellow Bean Tofu

Braised tofu in black pepper and yellow bean sauce finished with Chinese rice wine and a drizzle of toasted sesame oil

 

Golden Vegetables Spring Roll

Slender cigar rolls with treasures of golden carrots, chinese napa cabbage, bamboo shoot and Chinese five spice deep fried to golden perfection; served with a sweet and sour dip

 

Chinese Silken Beancurd

Smooth and silken beancurd steamed with a light soya and sesame sauce, topped with fresh coriander, spring onion and fried crispy garlic and shallot oil

 

Thailand

 

‘Pad Thai’ Noodle Salad

Refreshing salad of spiralised carrots, courgette and mung bean noodles with fresh mint and coriander tossed in a zingy dressing of fresh limes, fish sauce, garlic and chilli; garnished with slivers of spring onions and a big handful of smashed peanuts

 

Thai Green Mango Salad

A whiff of the zesty dressing of fresh limes, chilli, garlic, palm sugar and fish sauce brings you straight to the streets of Thailand! A refreshing salad with stripes of green mango, smashed green beans, cherry tomatoes and whole roasted peanuts

Tom Yum Curry

A zesty curry inspired by the popular Tom Yum soup, fragranced with kaffir lime leaves, lemongrass, galangal, spiced with chilli padi; slow cooked with white aubergine, baby bamboo shoots, straw mushrooms and capsicum, finished with a squeeze of fresh limes

 

Thai Green Vegetable Curry

An aromatic and creamy curry, spicy with sweetness from palm sugar, its mild green colour derived from green chillies, fresh coriander and Thai sweet basil; simmered with chunks of aubergine, carrots, red onions, young corn, mushrooms, sugar snap peas and kaffir lime leaves

 

Fragrant Pandan Jasmine Rice

Fluffy soft grain fragranced with grassy pandan leaves and a hint of fresh ginger

 

Vietnam

 

Vietnamese Summer Rolls

Create your own summer rolls from a selection of fresh mint leaves, cilantro, vermicelli noodles, pickled carrot strips, lettuce and bean sprouts; rolled in Vietnamese rice paper served with a refreshing Nuoc Cham dip

 

Crisp Fried Rice Paper Spring Rolls

Delicious parcel filled with glass noodles, black woods ear, carrots, garlic and banana shallot; served enrobed in a lettuce leaf; with fresh mint and cilantro leaves, dipped in a refreshing sweet, sour, spicy and salty Nuoc Cham sauce

 

Jumping Sprouts Salad

Flavours and textures that dance on your palate! A combination of crunchy beansprouts, carrots, cucumber and red onion, freshened with mint and cilantro; a handful of creamy cashews and fragrant fried shallots all tossed together with a zingy sweet and sour ginger dressing

 

Japan

 

Mixed Vegetable Tempura

Crunchy mixture of carrots, green beans, courgette and eggplant tempura with a citrus Ponzu dip

 

Crisp-fried Lotus Root Tempura

Crispy light batter over the crunchy and sweet lotus root, feast to the eye and the taste buds!

 

Inari Sushi

Japanese rice stuffed in deep fried sweet tofu pouches sprinkled with toasted white sesame seeds; served with a light soya dip

 

Cucumber Maki Rolls

Toasted nori (seaweed) rolled with vinegared rice and fresh cucumber; served with light soya sauce, pickled Japanese ginger and wasabi

 

Sticky Soya Ginger Edamame Beans

These soya bean pods are literally finger licking and simply irresistible!

 

Vegetable Gyoza with Ponzu Dip

These dainty dumplings are delicious filled with napa cabbage, carrots, mushrooms and spring onions flavoured with nutty sesame and Japanese sweet Mirin. These dumplings are crispy on the bottom and soft on top, served with a citrus Ponzu dip

 

India

 

Tandoori Tofu Skewers

Tofu marinated in warming ginger, garlic and tandoori marsala spice mix, interlaced with red onion and capsicum charred in a scorching oven; served with smoked garlic Greek yoghurt, butter nann bread and wedges of fresh lime

 

Indonesia

 

Gado Gado

This Indonesian street food is true to its name, Gado Gado means ‘potpourri’; a medley of crunchy green bean, beansprout and lettuce with fresh coriander, boiled eggs, potatoes, fried tofu and crispy tempeh all binded together with a sweet and spicy peanut sauce; topped with a sprinkling of prawn crackers and fried shallot for extra crunch

 

Tempe (Fermented Soya Bean Cake) with Kecap Manis

Power food packed full of protein, it is delicious deep-fried till crispy, then pan fried in caramelised banana shallots, garlic slices, kaffir lime leaves and sticky sweet dark soya sauce.

 

Korea

Korean Warm Cucumber Salad

Crunchy wok-smoked cucumber with a hint of nutty sesame

 

Sesame Crusted Tofu

A block of goodness from protein packed tofu, black & white sesame seeds and crunchy Panko breadcrumbs. Great on its own or with a Gochujang brown rice red pepper soya dip.

 

Malaysia

 

Turmeric Rice

Buttered Jasmine rice with caramelised onion, ground turmeric and bay leaf simmered in vegetable broth

 

Wok Smoked Chinese Greens

Blanched Chinese greens quick flashed in a smoking wok with chopped garlic, finished with light soya and a drop of toasted sesame oil

 

Nonya Style Pickled Vegetables

A fusion of Malay and Chinese cuisine, this ‘Achar’ pickle is sweet and sour with a hint of spice from turmeric, chilli and garlic slices, packed with toasted sesame seeds and crushed peanuts

 

Nonya Prawn Curry

Nonya cuisine is a fine hybrid of Chinese and Malay flavours, using an abundance of ingredients and techniques from both cultures, combining tangy, sweet, sour and spicy.

This Nonya prawn curry combines pineapple for its sweetness, butternut squash for its meaty mouthfeel, green beans for a burst of colour and red chilli slices for heat and vibrancy. Fragrant fresh kaffir lime leaves, tangy tamarind juice, a hint of coconut milk and smashed peanuts completes the dish.

 

Desserts

 

Tapioca Pearls with Cantaloupe

Spheres of golden melon combined with the creaminess of whole milk, coconut milk and soft tapioca pearls makes this a satisfying and refreshing dessert

 

Thai Sticky Rice with Salted Coconut Cream and Fresh Mangoes

Simple and heavenly Thai classic of sticky rice infused with salty-sweet coconut milk served with tender, sweet scented slices of mango

 

Tapioca Pearls with Cantaloupe

Spheres of golden melon combined with the creaminess of whole milk, coconut milk and soft tapioca pearls makes this a satisfying and refreshing dessert

Contact

Email: lilianhiw@lilianskitchen.co.uk

Tel: 07813-702759

Bury St Edmunds, Suffolk 

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