A Vegetarian Treat with a Little Story Behind It
Dinner with two male colleagues at Ru Lai Vegetarian Food in Sin Ming.
After my dad passed away, I became a full-time vegetarian for nine months to dedicate the merits to him. What made it even more meaningful was that Ah Girl, still a teenager then, joined me on this journey. This stall was near my office, so I was already familiar with it.
One of my colleagues was a full vegetarian, and whenever he gave us a treat, vegetarian food was almost guaranteed!
Colleague: “My treat tonight!”
Aunty: “Vegetarian again, right?”
Colleague: “Of coz lah!”
Aunty: “Hahaha! This time I know just where to go!”
A Popular Little Vegetarian Stall
Aunty: “Come, come! I know a place nearby!”
Colleague: “Good or not?”
Aunty: “Aiyoh, you think I anyhow recommend food ah?”
Tucked away in a shop beneath an HDB block at Sin Ming, Ru Lai Vegetarian Food was quite a popular little eatery. Nothing fancy, just a familiar neighbourhood place for a vegetarian meal.
So Many Choices, So Little Tummy Space!
Aunty: “Wah! So many dishes! What shall we order?”
Colleague: “Anything you like!”
Aunty: “Aiyoh, don't say anything lah! Later I order the whole menu!”
Just look at the variety displayed outside the restaurant! From vegetables to mock-meat dishes, there was plenty to choose from, and this wasn't even their complete selection.
Hot Plate Tofu — Sizzling Goodness!
Aunty: “Wah! So much gravy! Quick, pass me the rice!”
Colleague: “Careful lah, the plate is hot!”
Aunty: “I know, I know! But my tummy cannot wait!”
The tofu came smothered in a rich, savoury-looking gravy, with pieces of vegetables and a layer of egg underneath. Just the sort of dish that makes plain rice disappear very quickly!
Sambal Kangkong — A Little Kick!
Aunty: “Wah, sambal kangkong! Got chilli kick or not?”
Kangkong: “Try me lah! Don't underestimate vegetables!”
Aunty: “Aiyoh, I only asked! No need to challenge me!”
A generous serving of kangkong tossed in sambal sauce. Nothing fancy, just a familiar favourite to accompany the other dishes.
Butter “Frog Legs” — No Frogs Harmed!
Aunty: “Hello! I thought we're having vegetarian food. How come frog legs?”
Mushroom: “OI! Look properly lah! I'm an abalone mushroom!”
Aunty: “Aiyoh! Nowadays even mushrooms know how to impersonate frogs!”
These butter “frog legs” were actually made from abalone mushrooms, coated in a savoury-looking butter sauce. Quite an interesting vegetarian twist on a familiar dish!
“Suckling Pig” — Oink Oink, No Pig!
Aunty: “Wah! Suckling pig! But I thought we're eating vegetarian?”
Beancurd Skin: “OI! I'm made from beans lah!”
Aunty: “Aiyoh! First mushrooms become frogs, now beans become pigs!”
Made from layers of beancurd skin, this vegetarian version of suckling pig came sliced into neat pieces with cucumber on the side. The beautifully browned exterior certainly looked tempting!
Vegetarian Food Has Come a Long Way!
In the old days, vegetarian dishes were usually quite straightforward — fried kailan, bee hoon, claypot tofu and other simple favourites.
Nowadays, there are so many creative meat substitutes that some even look like the real thing!
Aunty: “Aiyoh! Vegetarian food also knows how to dress up nowadays!”
Beancurd Skin: “Of coz lah! We must keep up with fashion too!”
Satay — Real or Vegetarian?
Aunty: “Come, have some satay!”
Colleague: “You know there's no meat inside, right?”
Aunty: “Of coz lah! But look at it! Even my eyes kena cheated!”
Golden-brown skewers served with peanut sauce and the usual accompaniments. At first glance, who would have guessed this was vegetarian satay?
Simple Food, Happy Tummy!
Although vegetarian food has become increasingly creative, I still prefer simple dishes like vegetables and tofu. Those flour-based mock meats can leave me feeling rather bloated.
Most of the time, I prepared my own vegetarian meals at home.
Aunty: “No need to pretend to be chicken, duck or fish lah!”
Tofu: “Good! I can just be myself!”
Enough Is Enough — Don't Waste Food!
Our generous colleague wanted to order more dishes, but I said no. We already had plenty on the table!
Colleague: “Shall we order another dish?”
Aunty: “Aiyoh, enough lah! We only have three stomachs!”
To me, vegetarianism isn't just about avoiding the taking of animal lives to satisfy our appetites. Minimising food wastage is equally important.
After all, what's the point of practising compassion if we end up wasting food?
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