When I posted up this pic,
Those are vegetarian 3-layers pork fyi. The texture is somewhat interesting, it’s a mixture of veg-ham and 蒟蒻, konnyaku.. a little chewy.
Hence, it inspires me to make a blog post about it, about frozen vegetarian food.
FYI – there’s 3 refrigerators in the kitchen. One freezer for pure vegetarian food (which is totally crowded as you can see), another one.. for me, meat… with plenty of space, maybe like 3/10 utilized. The other one is those old typed which will form ice and every few months, you have to take everything out, wait for the ice to melt and keep wiping those smelly water with mixture of i-dunno-what-inside-but-i-see-blood-and-unknown-brown-streaks.
But I digress. Let’s get back to what I was saying.
Vegetarian food like to use “G” to replace the word “鸡” .. Chicken in Chinese. So you’re going to see a lot of “G” in names.
Mom has stopped using bones and meat to make soup, replacing with this stewed mutton. Hence I’m kind of used to seeing less oil floating on the surface and murky soup colour.
Been looking for it quite some time and when I found it in Miri, terus sapu 3 packs of these.
Of course, it’s not like we eat these everyday. My mom eats vegetables more and truth to be told, all my vegetarian friends actually prefer eating vegetables than these mock meats. Just that, these mock meats make life easier (for beginners and chefs preparing banquet for vegetarians), I think?
There’s vegetarian abalone, shark fin, sea cucumber and so on.
Gotta give credits to those who create those don’t you think?
p/s: I really wish I can use vegetarian shark fin instead of the real one for my wedding reception, if any. Save planet mah. But sure kana people say I karit.