Hot & Sour Vegetarian Layer Meat酸辣素三层肉(Dish-to-learn before Chinese New Year)

I know I know why dessert blog turned into chinese savoury dish?

Chinese new year is coming and I am part of this culture for long time, I would love to share and experiment some of the chinese dish I always want to try out. Bought this recipe magazine from the last trip to Malaysia, I haven’t have the time to really try.

Since husband cannot eat pork,poultry, beef or button,I have to substitute with vegetarian meat that I can find here.

Love this vegetarian layer meat,tasted so close to the pork.In fact it is free from trans-fat,cholesterol and  any preservatives.

It is always a headache for me to cook at home.I love pork, but he is not.

I always adore all the housewives who can cook different varieties from day to night,total respect.

Hope I can carry on this adventure and experimental journey with you if you don’t mind.




400g of vegetarian layer meat/or pork meat


40g shallots/red onion

5-6 garlic pieces

1 tbsp black/white vinegar

3-4 dried chillies

2 chillie padi


30g sugar

1 tbsp dark caramel sauce

1.5 tbsp vegetarian soy sauce/oyster sauce

1/2 light soy sauce

1/2 tsp salt

1 cup water

1.Heat the wok with 1 tbsp vegetable oil, ingredients B saute awhile.

2.Add in vegetarian meat(or pork).

3.Mix in seasonings.

4.Allow the sauce to thicken little, roughly 10-15 minutes in medium-high heat.(For real pork meat, allow to boil.Once boiled,reduce heat to low heat and allow to simmer for 30minutes until sauce thicken)

5.Serve with rice.



This is how the vegetarian meat looks like, very chewy and love the fat imitation part, it tastes like jelly with elasticity,nice to the bite.DSC_5697

I have a plan, a plan to learn more cooking in kitchen. Hope you ladies don’t mind my little sharing of my culture. Thank you for your visit

4 thoughts on “Hot & Sour Vegetarian Layer Meat酸辣素三层肉(Dish-to-learn before Chinese New Year)

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