Recipes: Appetizers

Jul 19, 2011 | Views: 441

Appetizers

(Source: http://www.theppk.com/category/recipe/appetizer)

Index

  1. Baked Garlic Curry Fries
  2. Simple Italian Sausages
  3. Cashew Queso
  4. Scalloped Potatoes and Eggplant Bacon
  5. Eggplant Bacon
  6. Cucumber Avocado Tea Sandwiches with Dill & Mint
  7. Portland Porch Lettuce Wraps
  8. Shiitake Banh Mi Salad
  9. Potato Pierogi with Caramelized Onions
  10. Phyllo Tempeh Reubans
  11. OMG Oven Baked Onion Rings
  12. Chesapeake Tempeh Cakes
  13. Sunny Corn Muffins
  14. Latkes (Potato Pancakes)

Baked Garlic Curry Fries

Ingredients:

  • 1 1/2 lbs russet potatoes
  • 2 tablespoons mild curry powder
  • 1/2 teaspoon salt
  • 1 tablespoon Microplaned garlic
  • 1 tablespoon olive oil
  • Organic cooking spray

Serves: 4

Time: 45 minutes

Method:

  1. Bring a large pot of salted water to boil and preheat oven to 425 F.
  2. Slice the russet potatoes about 1/4 inch thick and 3/4 inch wide.
  3. Prep work station: Ready a big bowl of ice water. Lay a kitchen cloth on the counter and line it with kitchen paper towels.
  4. Once the water is boiling, add the potatoes and cook for 3 minutes only.
  5. Drain the potatoes and immediately plunge them into the ice water to stop them from further cooking.
  6. Once completely cool, place the potatoes on a single layer of paper towels so that they will be mostly dry, but enough moist for the curry powder to coat.
  7. Scoop the curry powder into the bowl and mix the salt. Grate approximately a tablespoon worth of garlic into the bowl, then drizzle in the oil and mix it with a fork.
  8. Spray a large baking sheet with a non-stick cooking spray.
  9. Toss a handful of potato slices into the curry mixture and remove each one, rubbing in the curry powder. Make sure it the curry mixture is evenly distributed amongst the fries.
  10. Place the fries in a single layer on the tray and spray with a little extra cooking spray.
  11. Bake for 8 to 12 minutes on each side until golden brown and tender inside.

Note:

If you want plain baked fries, skip the curry step. Just drizzle the olive oil and salt, then bake it.

You can also use chilli powder or Cajun spice or any other spice blend you like.

Do not use sweet potatoes or yams with this recipe because they are too soft, this method only works for russet potatoes.

 

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Simple Italian Sausages

 Recipe:

  • 1/2 cup cooked white beans (great northern or navy), rinsed and drained
  • 1 cup vegetable broth
  • 1 tablespoon olive oil *or* 1 tablespoon tomato paste (tomato paste is a great fat replacement)
  • 2 tablespoons soy sauce
  • 1 1/4 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 1 teaspoon granulated garlic *or* 2 cloves fresh garlic, finely grated
  • 1 1/2 teaspoons fennel seed, crushed *or* 1 teaspoon ground fennel seed
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Several dashes fresh black pepper

Makes 4 sausages

Time: 50 minutes / Active time: 10 minutes

Method:

  1. Prepare the steaming apparatus, bringing the water to a full boil.
  2. Ready 4 square sheets of tin foil.
  3. In a large bowl, mash the beans completely; and throw all the other ingredients together in the order listed and mix with a fork.
  4. Divide the dough into 4 even parts.
  5. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap the dough in the tin foil.
  6. Place the wrapped sausages in the steamer and steam it for 40 minutes.

Note:

It can be used for grilling, sauteeing or stews.

The steamed sausage can either be consumed immediately or placed in the refrigerator until ready to use.

 

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Cashew Queso

Ingredients:

  • 1 cup cashews, soaked in water for at least 2 hours or overnight
  • 2 cups veg broth
  • 2 tablespoons white miso (see recipe note)
  • 2 teaspoons cornstarch or arrowroot
  • 1 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, seeded and sliced (keeps seeds if you want more heat)
  • 3 cloves garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ancho pepper (or any mild ground red chili)
  • 2 tablespoons nutritional yeast (optional)
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice

Makes 2 cups

Time: 45 minutes

Method:

  1. Drain the cashews.
  2. In a blender or food processor, puree them with vegetable broth, miso and cornstarch until very smooth. This could take anywhere from 5 to 10 minutes depending on your device. Rub between your fingers to test; slight graininess is okay, but try to get it as smooth as possible.
  3. In the meantime, preheat a 4 quart pot over medium heat. Saute onion, red pepper, and jalapeno in oil with a pinch of salt until soft, about 7 minutes.
  4. Add the garlic and saute about a minute more.
  5. Transfer vegetables to the blender where the cashew mixture is.
  6. Add cumin, ancho, nutritional yeast and salt.
  7. Blend again until very smooth.
  8. Transfer mixture back to the pot. Whisking often, turn heat up to medium until the queso comes to a slow rolling boil.
  9. Lower heat so that it doesn’t burn and cook for about 20 minutes. Whisk often and check to see that it’s thickening, if it’s not, then turn the heat up a bit.
  10. It should become nicely thickened but velvetty and pourable.
  11. Stir in the lemon juice at the end. If the queso seems too thick, drizzle in a little water and whisk to desired consistency.
  12. Taste for salt, spices and lemon juice and adjust as you like.
  13. Serve hot!

Notes:

If you prefer a chunky queso, double the vegetable ingredients (except for the garlic) and set half aside before the pureeing step.

This reheats really well! Gently reheat in a small pot, drizzling in a little water and whisking often until it returns to its original creamy state.

The nutritional yeast is totally optional. It adds a little extra cheezy kick, but if you aren’t a fan or don’t have any on hand, the queso will not suffer for it.

Any miso will do here.

Can double as a grilled cheese filling.

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Scalloped Potatoes And Eggplant Bacon

Ingredients:

  1. 1 cup whole cashews soaked in water for 2 hours or up to overnight
  2. 2 cups vegetable broth
  3. 2 tablespoons olive oil
  4. 1 medium yellow onion, thinly sliced
  5. 3 ribs celery, thinly sliced
  6. 1/4 cup store-bought breadcrumbs (if using homemade, increase to 1/3 cup)
  7. 2 tablespoons fresh lemon juice
  8. Fresh black pepper
  9. 3/4 teaspoons salt
  10. 2 lbs russet potatoes, peeled, thinly sliced (about 3 large)
  11. 1 recipe Eggplant Bacon
  12. Chopped flat leaf parsley for garnish (optional)

Serves 8

Time: 1 1/2 hours/ Active time: 30 minutes

Method:

  1. Place the drained cashews and vegetable broth in a food processor and blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could take 5 minutes.
  2. In the meantime, preheat a large pan over medium heat. Saute the onions and celery in the oil, along with a dash of salt. Cook until onions are nice and brown, about 10 minutes. Add the breadcrumbs and toss to coat onions and celery. Cook until the breadcrumbs turn a few shades darker, about 3 minutes.
  3. Preheat your oven to 350 F.
  4. Pour the cashew mixture into the pan and lower heat a bit. Mix well.
  5. Add lemon juice, several dashes black pepper and salt. Let cook for 2 minutes, it should begin to thicken.
  6. Taste for salt and adjust seasoning if needed.
  7. Now put them together.
  8. Lightly spray a 2 quart casserole rectangular with cooking spray (or lightly grease with olive oil). Pour half of the sauce into the casserole. Now arrange potatoes and eggplant into the casserole, dredging potatoes in sauce a bit as you layer. They should be in slightly overlapping layers, with a slice of bacon in between each potato.
  9. Pour the remaining sauce over the potatoes. They should be mostly submerged. Use a rubber spatula to spread the sauce on if needed.
  10. Seal tightly with tin foil and bake for about 45 minutes, or until potatoes are easily pierced with a fork.
  11. Remove foil and bake for an additional 15 to 20 minutes, until nice and brown.
  12. Garnish with fresh chopped parsley and serve!

Notes:

You can actually use roasted cashews here if you like.

If you’re making the eggplant bacon, this will take considerably more time, so add 30 minutes to your cooking time.

If you’re looking for a gluten-free option, make breadcrumbs out of gluten-free pretzels. You can also sub the breadcrumbs with 2 tablespoons cornstarch.

If you don’t have a rectangular 2 quart casserole, square will work, too.

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 Eggplant Bacon

Ingredients:

  1. 1 pound eggplant, cut into 1/8 inch thick strips
  2. 1/4 cup soy sauce (or tamari if you’re gluten free)
  3. 1 teaspoon liquid smoke
  4. Cooking spray

Serves 8

Time: 30 minutes

Method:

  1. Preheat oven to 425 F. Line 2 large baking sheets with parchment paper.
  2. Prep the eggplant while the oven is preheating. Eggplants vary in size, so if using baby eggplant that is 2 inches wide at its widest, just slice into 1/8 inch thick circles. If using large eggplants, first cut in half lengthwise, then slice the halves into 1/8 inch thick halfmoons.
  3. Bake it at a high temperature with just a bit of cooking spray oil, then let it cool, then give it smoky salty flavor and reheat.
  4. Cover baking sheets in parchment paper and spray lightly with cooking spray. Arrange eggplant pieces in a single layer and spray lightly once more. Place in oven and bake for about 8 minutes, keeping a close eye. Rotate pans about halfway through baking.
  5. Remove from oven and flip slices. They should be browning already, and if any are slightly burnt, don’t worry. Just move them to a plate to cool. Return remaining strips to the oven for about 3 minutes.
  6. Remove from oven. Eggplant should be dark brown to burnt in some places, and yellowish white and tender in some places. Transfer to a plate to prevent further baking.
  7. Lower oven to 350 F. Mix soy sauce and liquid smoke together in a large bowl. Dip eggplant slices in mixture a few at a time and return to the baking sheet. Bake for about 3 more minutes, until heated through.
  8. Serve! Keeps well for a few more hours.

Notes:

The varying degrees of thickness will work to your advantage here. Just don’t get too thick, the eggplant needs to crisp up and slices that are much thicker will just get soggy.

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Cucumber Avocado Tea Sandwiches With Dill & Mint

Ingredients:

For the spread:

  • 2 ripe avocados, kept cold in the fridge
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup chopped cucumber
  • 2 tablespoons fresh chopped mint
  • 2 tablespoon fresh chopped dill

To serve:

  • 12 slices white bread
  • 1 small cucumber, thinly sliced

Serves 4 – 6

Time: 30 minutes/ Active time: 20 minutes

Method:

To prepare the spread.

  1. Remove the pit from the avocados, and scoop into a food processor along with the lemon juice and salt.
  2. Puree until completely smooth, scraping down the sides with a rubber spatula as necessary.
  3. Add the cucumber and pulse until cucumber is finely chopped.
  4. Add the mint and dill and pulse again so combine. You just want them well incorporated into the mid, not pureed.
  5. Let the mixture sit for 10 minutes or so to let the flavors marry, and then taste for salt and seasonings.

To assemble:

  1. Arrange the sliced of bread on the counter. Spread the avocado mixture onto all 12 slices.
  2. Add a single layer of cucumber on 6 of the slices. Now close each sandwich. Use a steak knife to cut off the crusts.
  3. With a gentle touch (so as not to squish the filling out too much), cut each sandwich into 4 equal pieces, either squares or triangles.
  4. Serve topped with extra herbs, or lettuce.

Notes:

Avocado browns very quickly, so prepare the filling as close to serving time as you can. If you do need it to sit around for awhile, place in a container along with the pits from the avocado, and squirt on a little extra lemon juice. Then place a layer of plastic wrap directly on the mixture. Keep refrigerated until ready to use. But even with this method, it is not recommend letting it sit around for more than a few hours.

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Portland Porch Lettuce Wraps

Ingredients:

For the edamame pesto:

  • 2 cloves garlic, chopped
  • 1 cup packed basil leaves
  • Handful (1/4 cup or so) fresh cilantro
  • 14 oz package shelled edamame, thawed
  • 1/2 cup vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • Optional: 2 tablespoons nutritional yeast

For the beans:

  • 1 tablespoon extra virgin olive oil
  • 1/3 cup thinly sliced shallots
  • 4 cloves garlic, minced
  • Several dashes fresh black pepper
  • 1/2 teaspoon salt
  • 1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so)
  • 1 large nectarine, chopped into 1/4 inch pieces (leave the skin on)
  • 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)

To serve:
1 head of red bibb lettuce, or similar

Serves 4

Time: 30 minutes/ Active time: 20 minutes

Method:

Prepare the pesto:

  1. Place garlic and basil in food processor and pulse a few times to get it chopped up.
  2. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything.
  3. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.

Now prepare the beans:

  1. Preheat a large, heavy bottomed pan over medium heat (cast iron is preferred.)
  2. Saute the shallots in olive oil and a pinch of salt until translucent, about 3 minutes.
  3. Add garlic and saute about 30 seconds more. Season with black pepper and salt.
  4. Add asparagus and toss to coat. Cook for about 2 minutes, then add nectarine, and cook for about 5 more minutes. The asparagus should be a bright Kermit green, and the nectarine should release some of it’s juices.
  5. Add beans and toss to coat. Cook until they are warmed through, about 2 more minutes.
  6. Taste for salt. Turn off heat and let sit for 5 minutes or so, so that the flavors can meld.
  7. In the meantime, prepare red lettuce leaves. Just peel off the good big ones, rinse and dry them.

To assemble wraps:

Place a few leaves on each plate, spoon in some beans and plop on a nice big scoop of the pesto.

Notes:

Some tips for working with stone fruit in particular: Make sure to cut them tiny enough that they cook quickly and meld into the saute without being obtrusive. Pieces should be no larger than 1/4 inch. Fruit that is ever so slightly under-ripe works best because it holds its shape and is never too sweet. Be careful not to overcook. You want them warmed through and juicy, but not mushy, so taste as you go!

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Shiitake Banh Mi Salad

Ingredients:

For the pickled veggies:

  • 1/2 cup rice vinegar
  • 2 tablespoons sugar  sugar
  • Pinch salt
  • 1 scant cup thinly sliced radishes
  • 1 scant cup thinly sliced cucumbers

For the dressing:

  • 4 tablesoons almond butter
  • 3 tablespoons pickling liquid
  • 1 tablespoon sriracha (or more to taste)
  • 1 to 2 tablespoons water
  • Pinch salt

For the shiitakes:

  • 1 tablespoon peanut oil
  • 1/2 lb whole shiitakes, stems trimmed
  • 2 cloves garlic, minced
  • 1 tablespoon tamari or soy sauce

For the salad:

  • 12 oz crisp salad greens (like romaine)
  • 1/2 cup mint leaves
  • 1/2 cup cilantro

Serves 4

Time: 1 hour 15 minutes/ Active time: 15 minutes

Method:

Prepare the veggies:
Stir together the rice vinegar, sugar and a pinch of salt. Toss in the radishes and cucumbers to coat. Let them rest for about an hour, giving them a stir with your hands every so often.

When the pickled veggies are done, prepare the dressing:
Mix together almond butter, 3 tablespoons of liquid from the pickles you just made, Siracha, 1 tablespoon water and a pinch of salt. Since almond butter varies from brand to brand, you may need a little more water to thin it out enough to coat the salad. You may also want to use more Sriracha, I actually used an extra teaspoon for a bit more spiciness, but it depends on your taste.

Prepare the shiitakes:
Preheat a large cast iron pan (or any heavy bottomed pan) over medium-high heat. Drizzle in the oil, then add the shiitakes. Cover and let the shiitakes cook for about 5 minutes, stirring occasionally. They should be softening up a bit and releasing moisture. Now uncover, and cook for 3 more minutes or so, until they are slightly browned in spots. Add the garlic and saute a minute more. Lastly, add the splash of soy sauce, and stir until it’s well incorporated.

Assemble:
Toss the greens with the dressing to coat. Plate the greens and top with the pickled veggies. Throw some herbs on top, and finish with the shiitakes. Serve immediately.

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Potato Pierogi with Caramelized Onions

Ingredients:

For the Caramelized Onions:

  • 1/4 cup canola oil
  • 2 lbs sweet onions (Vidalia or Walla Walla), diced medium

For the Dough:

  • 3 Tablespoons canola oil
  • 1 cup warm water
  • 3 cups all purpose flour (plus a little extra for sprinkling)
  • 3/4 teaspoon salt

Filling:

  • 1 1/2 lbs yukon gold potatoes, peeled and sliced, cut into 3/4 inch chunks
  • 1/4 cup canola oil
  • 1 small onion, finely chopped
  • 1/2 teaspoon pepper
  • 1/2 teaspoons salt

To serve:
Applesauce

Method:

To make the caramelized onions:

  1. Preheat a heavy bottomed skillet, preferably cast iron, skillet over low heat. Add the oil and the onions and toss the onions to coat. Cover and cook for 20 minutes, leaving a little gap for steam to escape. Stir occasionally, every 5 minutes or so. Onions should turn a nice mellow amber, but not burn, although a couple of darker spots are fine.
  2. Remove the cover and turn the heat up just a bit, to a medium setting. Stir often for 10 more minutes. Onions should become a darker amber, and some of the moisture should evaporate.

Make the filling:

  1. In a medium sized pot, cover potatoes in water. Place a lid on the pot and bring to a boil. Once boiling, lower heat to simmer and cook for about 15 more minutes or until potatoes are easily pierced with a fork.
  2. Meanwhile, in a large pan, sautée the onions in oil over medium heat for about 7 minutes. Turn the heat off but stir occasionally even when the heat is turned off because they could still burn from the hot pan. When the potatoes are done boiling, drain them well and add them to the pan with the onions. Just mashed them right in there with a potato masher, that way you are sure to get all the flavor. Add the salt and pepper. Make sure potatoes are mashed well and fluffy. Set aside to cool a bit.

To make the dough:

  1. Pour the water and oil into a large bowl. Add 2 cups of flour and the salt, keeping one cup aside. Use a fork to stir the flour in, and as it starts to come together, use your hands to knead until a loose dough forms (about 3 minutes.)
  2. Sprinkle your counter with flour, then turn the dough out onto it and knead. Add the reserved cup of flour a little bit at a time, working it into the dough, until it is very smooth and elastic, about 10 minutes. If it’s too sticky, you can add a little bit more flour and knead it in, sometimes up to 1/4 cup extra. Conversely, if you get a good- feeling, smooth, elastic dough that isn’t tacky with less less than the extra cup of flour, then that’s okay, too.
  3. Roll the dough out, and also bring a salted pot of water to boil  for boiling the pierogis.
  4. Divide the dough in half and make sure your counter is clean and sprinkled with a dusting of flour to prevent sticking. Roll half the dough out to about 1/16 of an inch thick, which is to say, very thin but not see through. I rolled it into an 18- by- 10 inch rectangle, but as long as you have the thinness going, the shape doesn’t matter so much. Sprinkle the top with a light dusting of flour.
  5. To make circles. I use the top of a glass that is 3 1/2 inches, but somewhere between 3 1/2 and 4 inches is perfect. Use a glass or a cookie cutter. Have ready a lightly floured plate to place the finished circles on, and go ahead and firmly press your glass or cookie cutter into the dough, as close together as you can. Pull the excess dough up and set aside. Place circles on the floured plate and transfer to the fridge while you repeat with the other half of the dough. Combine the excess doughs and see if you can get a few more wrappers out of the deal.
  6. To boil some pierogi. Make sure your water is rapidly boiling. The filling should be room temp or colder. Have a small bowl of water for wetting the edges of the wrappers. Place about a tablespoon of filling into the center of a circle and dab water around the circumference of the circle. Fold the edges of the wrapper over filling and pinch in the middle to hold together. Pinch down the sides so that you have a sealed half moon.
  7. If some of the filling is sneaking its way out, then use a little less filling with the next one. Once you get the amount of dough down, you can do a few at a time in assembly line style. I usually do six, lay out the circles, add the filling, pinch them closed. This works out perfectly if you time it with the boiling.
  8. To boil: Gently lower pierogis in to the water with a slotted spoon. Boil about six at a time. When they float they are ready. If for some reason they aren’t floating, it takes about 4 minutes for them to cook. Use a slotted spoon to transfer them to a plate as you prepare the rest. Cover finished ones lightly with tin foil to keep warm. Proceed until all pierogi are boiled.
  9. To fry instead: Preheat a heavy bottomed skillet over medium high heat, add a thin layer of canola oil, and fry pierogi on each side until golden brown (probably 3 minutes on one side and a minute on the next.).
  10. Serve the pierogi in an oversized bowl, sprinkle amply with salt and smother in lots and lots of caramelized onions.

Notes:

Make filling and dough a night in advance, then all you have to do in the morning is boil pierogis and make the caramelized onions.

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Phyllo Tempeh Reubens

Ingredients:

For the Sundried Tomato Cashew Spread:

  • 1/2 cup cashews
  • 1/3 cup sundried tomatoes packed in oil, drained (about 8 )
  • 1 cup water
  • 1/4 teaspoon salt

For the tempeh filling:

  • 1 lb tempeh
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced medium
  • 1 teaspoon caraway seeds
  • 3 cloves garlic, minced
  • Fresh black pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice (from 1/2 a lemon)

To assemble:
1 1/2 cup Sauerkraut

1 lb 13×18 sheets phyllo dough, thawed
Olive oil for brushing

Makes 12 triangles

Method

For the Cashew Sundried Tomato Spread:

  1. Soak the cashew in water to get them as creamy as possible. Just place them in a bowl and cover in water for at least an hour. Drain when ready to use. It’s a good idea to do this a day in advance so that it comes together quickly when you’re ready.
  2. Add drained cashews and sundried tomatoes to a food processor and pulse to chop everything up. Drizzle in water and puree until completely smooth. Place in fridge until ready to use. This thickens a lot as it sets.

For the tempeh:

  1. Crumble tempeh into bite sized pieces, place in a small saute pan and add enough water to cover, plus a splash of soy sauce (about a tablespoon). Cover and bring to a boil. Let boil for about 5 minutes. Drain and set aside.
  2. In the meantime, saute the onion in the olive oil for about 7 minutes. Add the caraway, garlic and black pepper and saute for a minute more.
  3. Toss in the tempeh and saute for 10 minutes or so, until nicely browned. Mash the tempeh a bit while you’re cooking it. Drizzle in the soy sauce and lemon juice, and mix well. Taste for salt.

Assemble:

  1. Remove tempeh from the pan and place in a bowl. Let it cool just to the point where it has stopped steaming. Give it a toss every now and again to help speed it a long, it should be about 15 minutes.
  2. Mix 1/2 a cup of the cashew spread into the tempeh mixture and mash it up. Taste for salt and pepper.
  3. To form the triangles. Never use as much oil,  light brushing is sufficient to prevent sogginess or ripping the phyllo.
  4. Have a clean, dry surface with plenty of elbow room at the ready. Pour some olive oil into a small bowl and have a pastry brush handy. Also needed are the tempeh mix and the sauerkraut and have a large baking sheet brushed with olive oil nearby. Unwrap phyllo dough and lay it out flat. Slice the stack in half widthwise (across the waist.) A pizza cutter works great for this!
  5. Now layer 3 sheets. Carefully place one sheet in front of you lengthwise. Brush with a little oil and layer another piece of phyllo on top. Brush with oil and layer one last phyllo sheet and brush with oil.
  6. Place 1/4 cup tempeh filling in the lower right side of the dough.
  7. Place a dollop of the cashew spread on the tempeh (about 2 teaspoons), and a big spoonful of sauerkraut on top (about 2 tablespoons).
  8. Then fold the left side over the filling so that you have a long rectangle. Brush lightly with olive oil. Now begin folding the triangles.
  9. Fold the lower left corner up to form a triangle. Now fold over two more times, until you have a triangle. Tuck any extra dough under the triangle. Place on baking sheet and brush with a little more olive oil.
  10. When you think you’re pretty close to finishing all of the traingles, preheat the oven to 350 F.
  11. Bake triangles for 15 minutes, until lightly golden. Flip over and bake for 12 to 15 more minutes. They should be varying shades of golden brown.

Notes:

You can definitely halve this recipe. If you have too many they reheat well! Just place in tin foil and bake in the toaster oven for 5 minutes, or microwave in a paper towel for 30 seconds. These taste great at room temp, though, making them potluck perfect.

Remember to thaw the phyllo the night before

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OMG Oven Baked Onion Rings

Ingredients:

  • 2 vidalia onions (about a pound), or other sweet onion like Walla Walla
  • 1/2 cup plus 2 tablespoons all purpose flour
  • 2 tablespoons corn starch
  • 1 cup cold almond milk
  • 1 teaspoon apple cider vinegar
  • 1 cup whole wheat bread crumbs
  • 1 teaspoon kosher salt
  • 2 teaspoons olive oil
  • Cooking spray

Serves 4

Active cooking time: 30 minutes

Total cooking time: 50 minutes

Method:

  1. Slice onions into 3/4 inch thick rings. Separate the rings and place in a bowl. Cover with a kitchen towel or something, to keep the onioniness out of your eyes.
  2. Preheat oven to 450 F. Line a rimmed 12×18 baking sheet with parchment paper, spray with cooking spray and set aside.
  3. Now you’ll need two large bowls for batter and breading. In one bowl, dump in the flour and cornstarch. Add about half of the almond milk and stir vigorously with a fork to dissolve. Add the rest of the almond milk and the apple cider vinegar, and stir to incorporate. Set aside.
  4. In the other bowl, mix together the bread crumbs and salt. Drizzle in the oil and use your fingertips to mix it up well.

Assemble the onion rings:

  1. Get a conveyor belt going. From left to right, have the onions, the flour mixture, the breadcrumbs mixture and lastly the baking sheet. Dip each onion slice into the the flour, letting the excess drip off. Transfer to the breadcrumbs bowl and use the other hand to sprinkle a handful of breadcrumbs over the onion, to coat completely. This may take a bit of practice. Carefully transfer each onion to a single layer on the baking sheet. Make sure you use one hand for the wet batter and the other for the dry batter, or you’ll end up with club hand.
  2. Spray rings lightly with cooking spray and bake for 8 minutes. Flip, and bake another 6 minutes. Rings should be varying shades of brown and crisp. Taste one to check if it’s done. Serve as soon as possible with ketchup

Nutrition details:

Servings per recipe-4

Total Carb 38g

Calories 220
Cal from fat 45
Total fat 5g
Sat fat 1g
Trans fat 0g
Fiber 3g
Sugar 5g
Pro 7g
Chol 0mg
Na 520mg
VitA 0%
VitC 10%
Ca 6%
Fe 10%

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Chesapeake Tempeh Cake

Ingredients:

For the cakes:

  1. 8 ounces tempeh (use the nori tempeh if you can find it, but plain soy tempeh is fine, too)
  2. 1 cup water
  3. 1 tablespoon soy sauce
  4. 1 tablespoon olive oil
  5. 1 bay leaf
  6. 3 tablespoons Vegenaisse
  7. 1 tablespoon whole grain mustard (stone ground Dijon works, too)
  8. 1 tablespoon hot sauce
  9. 1 tablespoon red wine vinegar
  10. 1/4 cup very finely chopped red bell pepper
  11. 3/4 teaspoon ground ginger
  12. 1/2 teaspoon dried oregano
  13. 1/2 teaspooon salt
  14. fresh black pepper
  15. 1 1/2 cups panko breadcrumbs, plus extra for dredging
  16. Optional: 1 finely chopped nori sheet or 1 tablespoon kelp granules (if you like a little fishiness)
  17. Oil for pan frying

For the remoulade:

  1. 2 tablespoons Vegenaise
  2. 1 tablespoon whole grain mustard  (stone ground dijon works, too)
  3. 1 tablespoon hot sauce
  4. 2 teaspoons capers (try not to get too much brine)

Makes 10

Method:

  1. First, steam the tempeh to get the bitterness out and also to infuse some flavor with the soy sauce. Crumble the tempeh into a saucier or small pan in little bits. Add the water, soy sauce, oil and bay leaf. The tempeh won’t be fully submerged, but that’s fine. Cover and bring to a boil. Once boiling, let boil for 12 to 15 minutes, until most of the water has evaporated. Stir once during boiling.
  2. Transfer contents to a mixing bowl, remove bay leaf, and mash with a fork. Let cool for about 15 minutes, stirring occasionally to hasten the cooling process. Make sure the tempeh is barely warm before you proceed, or the cakes may fall apart when you cook them. Add the mayo, mustard, hot sauce, vinegar, chopped bell pepper, spices salt and pepper, and mix well. Add the bread crumbs and nori and use your hands to incorporate.
  3. Once you are ready to form the cakes, preheat a thin layer of oil in a heavy bottomed non-stick skillet (cast iron is great) over medium heat. Pour a few tablespoons of panko into a bowl. Scoop a little less than 1/4 cup batter into your hands and form into a ball. Flatten between your palms and then roll the sides gently with your hands cupped to smooth them. You should have ten 2 1/2 to 3- inch patties. Do them in batches of five. Press them into the panko to lightly coat. They don’t need to be thoroughly covered, just a little bit for some texture.
  4. Fry a batch of five cakes for 4 minutes on one side and flip when dark golden brown. Fry for 2 minutes on the other side and transfer to a paper towel or paper bag to drain. Do your second batch and in the meantime make your remoulade by mixing all the ingredients together in a bowl.
  5. Serve with lemon wedges.

Notes:

Make the entire mixture and the remoulade the night before. In the morning, form into cakes and pan fry.

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Sunny Corn Muffins

Ingredients:

  • 1 cup flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons sugar
  • 1/2 cup corn or vegetable oil
  • 3/4 cup soymilk
  • 2 tablespoons soy yogurt
  • 1 teaspoon vanilla
  • 1/4 teaspoon finely grated lemon zest

Makes 12

Method

  1. Preheat oven to 400.
  2. In a large bowl, sift together dry ingredients (flour through sugar). In a separate bowl, wisk together wet ingredients (oil through vanilla). Fold wet into dry, halfway through mixing add lemon zest and distribute well.
  3. Spray muffin tins with a non stick cooking spray. Fill each tin 2/3 full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.

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Latkes (Potato Pancakes)

Ingredients:

  • 2 1/2 pounds starchy white potatoes, peeled (russets, idaho, et al)
  • 1 small yellow onion, peeled
  • 1/4 cup potato or corn starch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups matzoh meal
  • Lots of vegetable oil

Method:

  1. If using a food processor: Use the grating blade to shredd the potatoes and the onion.
  2. If shredding by hand, use a grater to shred all the potatoes. Dice the onion as finely as possible.
  3. Have ready brown paper shopping bags or paper towels for draining the oil from the latkes. You may also want to have the oven on at 200 F to keep the latkes warm until you’re ready to serve. If serving immediately then just have a baking pan covered with tin foil ready to keep the finished ones warm after they’ve been drained.
  4. In a large mixing bowl, using a wooden spoon or your hands (I use my hands, it’s faster) mix the potatoes and onions with the potato starch until the potatoes have released some moisture and the sornstarch is dissolved, about 2 minutes.
  5. Add the salt and pepper to combine. Add the matzoh meal and mix well. Set aside for about 10 minutes. The mixture should get liquid-y but sticky.
  6. In the meantime, preheat a large preferable cast iron but definitely non-stick skillet over medium heat, a little bit on the high side. Add about 1/4 inch layer of vegetable oil to the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it. If it immediately smokes then the heat is too high and you should lower it a bit. If the bubbles are really lazy then give it a few more minutes or turn the heat up a bit.
  7. With wet hands (so that the mixture doesn’t stick) roll into small golf ball sized balls. Flatten into thin round patties 4 to six at a time. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.
  8. Transfer to the paper towels and proceed with the remaining latkes. Once latkes have drained on both sides, place in a baking pan to keep warm.

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9 Responses to Recipes: Appetizers

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  1. Albertina on Mar 18, 2021 at 9:29 pm

    Thank you for so many amazing appetizers recipe. All of them look delicious.

  2. Samfoonheei on Sep 9, 2017 at 12:02 pm

    Delicious appetizers, i would love to try out.Now i have choice for my dinner recipes. All looks yummy , I love potatoes ,Latkes (Potato Pancakes) ,potato Pierogi with Caramelized Onions and Baked Garlic Curry Fries willbe on my list,
    Thank you Rinpoche for sharing these wonderful yummy recipes.

  3. Anne Ong on Dec 21, 2016 at 9:32 pm

    Love these yummy delicious appetizers recipes! All of them looks so tempting..lol! 😀 Especially Chesapeake Tempeh Cake,Latkes (Potato Pancakes), Potato Pierogi with Caramelized Onions,Eggplant Bacon,Phyllo Tempeh Reubens. Really can’t wait to ask my mum to try out these recipes. Thank you Rinpoche 🙂 .

  4. Edward Ooi on Oct 20, 2013 at 2:01 am

    Dear Rinpoche, as Rinpoche already know, I Love Food very much and that is why I’m so fat. I love potatoes but not as much as yam. Because when I eat too much yams, I will feel mouth will feel very weird. And there are also many potato dishes on the above, I hope I will have the chance to taste all of them hehe!

  5. Adrian Cho on Jun 16, 2013 at 10:24 am

    This is so nice and delicious, that I can know all this recipe, to make all this appetizers 🙂 Will try to make it at home…

    Thank you Rinpoche for sharing this post to us.

  6. Sean Wang on Mar 19, 2013 at 7:30 pm

    These recipes for appetizers are not only vegetarian but they are also healthy. Usually appetizers in restaurants feel a little gross as there is too much oil. I really want to try all these and if they taste great, I am sure to make some for Rinpoche!

  7. Pastor Chia on Jan 4, 2013 at 10:22 pm

    I always eat unhealthy food just for the seek of hungry.I am so happy finding so many different type of recipes at rinpoche blog. The recipe is easy to make food we can prepare according following through the recipe.

    Thank you rinpoche sharing so many vegan vegetarian recipe at your blog. Which give so many infomation for us.

  8. David Lai on Dec 29, 2012 at 4:28 pm

    Oh dear! These looks all too yummy! I am going to print and try out these recipes. If I am successful, I will make some for Rinpoche real soon or probably for everyone at the Haven.

  9. […] Appetizer […]

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  • Samfoonheei
    Thursday, Sep 22. 2022 01:28 PM
    The unmistaken incarnation of Panchen Sonam Drakpa was proclaimed to be Sonam Yeshe Wangpo. From birth, he spoke with clairvoyance and seemed to remember people and events of his past life. Even as a young man , he travelled tremendously as part of his retinue, with the 3rd Dalai Lama and gave various teachings as well. Throughout the journey, he had even composed verses to praise and commentaries on the teachings.
    Thank you Rinpoche and Pastor David for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/great-lamas-masters/sonam-yeshe-wangpo.html
  • Samfoonheei
    Thursday, Sep 22. 2022 01:26 PM
    Master Hongyi, a multitalented Buddhist Monk famous for being a talented writer and musician . He was one of the most celebrated and admired Buddhist monks in modern Chinese history. Born in wealthy family yet he choose to he was ordained as a Buddhist monk. Already, even as a child, developed an extraordinarily where he could memorised Buddhist text. Master Hongyi dedicated the rest of his life to Buddhist practice and became one of the most prominent monks of 20 Century China. Interesting read.
    Thank you Rinpoche and Pastor Adeline for this sharing of a great Lama Master.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/great-lamas-masters/master-hongyi-the-maverick-patriarch-of-the-chinese-buddhism.html
  • Samfoonheei
    Saturday, Sep 17. 2022 04:24 PM
    Spirits and unseen beings are everywhere not only actually restricted to specific areas. Places such as cemeteries, abandoned houses or places where death occurred. There are many different types of spirits around us, unseen to the naked eye, but for some they could see it or sense their presence. Many people of different faith reported having experienced sense the presence of spirits. Interesting rather scary reading Steven Wong ghostly experienced in the motel . I have encounter such before staying in hotel . More scary I can say. That’s past history, since coming to Buddhism I am not scare at all , I will recite DS Mantra . Later do prayers and dedicate to them .
    Thank you Rinpoche for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/paranormal/paranormal-stories/paranormal-experiences-occur-everywhere-part-1.html
  • Samfoonheei
    Saturday, Sep 17. 2022 04:21 PM
    Reading this article written by Tsering Shakya, again as it tells us more and understand better of the situation suffered by Tibetan people. Due to the Dorje Shugden controversy many Tibetans suffered . Many of them migrated to other countries to the west for better opportunities. Tibetan culture and identity is inseparably linked to Tibetan Buddhism. Somehow once in a foreign land they tend to lose their traditions and cultures slowly over times. Living in foreign land , it difficult to maintain their true identity. For them Tibetans maintaining links to the homeland presents a very unique challenges tasks. If only the Tibetan leadership more opened, forgo the past and accepts as what HH Dalai Lama said that Dorje Shugden is no evil and do no harm. Tibetan Buddhist could continue practicing the Dorje Shugden’s practice. Tibetan should stand united to protect the Tibetan heritage and culture instead discrimination against Dorje Shugden practitioners so much so had divided the Tibetans. Many of them left and migrated else where to look for better livelihood.
    Tsem Rinpoche had gone through a rough time , rejected twice from the moment of birth from Taiwan to US and travelling to India where Rinpoche found a place called home then. Later to Malaysia as advice by his Guru.
    To this end, the discrimination against Dorje Shugden practitioners must end for the sake of the all Tibetans living in India and Nepal .
    A very good article by Tsering Shakya, more people should read it to understand better.
    Thank you Rinpoche for this sharing

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/current-affairs/tibetans-rejected-twice.html
  • Samfoonheei
    Saturday, Sep 17. 2022 04:19 PM
    Wow…that’s great , rejoice Pastor Joy, you have painted over a thousand Buddha statues over the years. Pastor you have a painter’s fine hands. I saw those Buddha ‘s images beautifully painted without formal training is a great achievement. Pastor has turn un-groomed images into something beautiful. A great painter that have put a lot of work into it and it has paid off .
    Thank you Rinpoche and Pastor Joy for sharing this with us for-most looking at most of the painted Buddha images tells us a thousand words.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/one-minute-story/painting-buddha-statues
  • Samfoonheei
    Thursday, Sep 15. 2022 12:44 PM
    Feeling disappointed when someone a Sangha supposed to promote peace, harmony and helps to give teachings to those who are new instead promoting hatred, cursing another person. Its wrong to tell people to break their samaya with their teachers. They must be given the wrong information about Dorje Shugden and Shugden Buddhist practitioners . The Tibetan Leadership has spread their lies and causing misunderstanding among the Tibetans. The rights of Dorje Shugden practitioners were denied just because for practicing their religion as they have done for the past 400 years. Dorje Shugden practitioners are side-lined from their own community, denied medical care, education and even employment in government offices. The Tibetan Leadership has instituted this ban against Dorje Shugden causing sufferings among many. Sad indeed hopefully these controversy will dissolve soon as more people understand and know that Dorje Shugden is not an evil as claimed by the Tibetan leadership.
    Thank you Rinpoche and Pastor Jean Ai for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/guest-contributors/go-on-break-your-samaya.html
  • Samfoonheei
    Thursday, Sep 15. 2022 12:42 PM
    Buddhism is one of the most popular religions all over the world. Buddha statues have different shapes, sizes, different gestures or mudras and styles of presentation. Well said by Tsem Rinpoche the bigger and more Buddha statues makes a difference in our life. It gives out more powerful positive and relaxing energy to help us. concentrate better. One of the methods for us to purify our karma to suit our current karma-bound situation. By circumambulating 500 mantra stones one time we could accumulate much more merits in just one round of circumambulation. All thanks to Rinpoche having this idea with many mantra stones as possible for us to circumambulate. The larger the Buddha image, the more merits are collected the greatest amount of benefit for one who sincerely circumambulating.
    Thank you Rinpoche for this amazing post and explaining all the details for us to understand more.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/kechara-13-depts/bigger-and-more-buddha-statues-makes-a-difference.html
  • Samfoonheei
    Thursday, Sep 15. 2022 12:37 PM
    Ra Lotsawa said to be an emanation of Manjushri was a great tantric master who had used wrathful means to subjugate his opponents. He was declared to be a saint and a fully enlightened Buddha. Many viewed as a murderous villain with magical powers and by some as a liberator of human suffering. Ra Lotsawa used his power and magical abilities to defeat his enemies rather rivals to accumulate wealth. He received many Empowerments and practices, which came into conflict with other lamas. His life offers a rare view into the often overlooked roles of magic and sorcery in the Buddhist tradition. In the book The All-Pervading Melodious Drumbeat tells the story of Ra Lotsawa Dorjé Drak . It was written by Ra Yeshe Sengye, and translated for the first time into English. Despite this obsessed legacy, his fame also rests on an illustrious career as a translator of Buddhist scriptures. Ra Lotsawa was so revered in Tibetan Buddhism even though he was so evil where nobody can denied. Interesting read an classic account of one of the most colourful and memorable figures in Tibetan Buddhist history.
    Thank you Rinpoche for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/ra-lotsawa-the-yamantaka-hero.html
  • Samfoonheei
    Tuesday, Sep 13. 2022 01:04 PM
    Thank you Rinpoche for this wonderful sharing of Mumu , Such an adorable doggie and fortunate one staying with Rinpoche. All I can say is Mumu was energetic, intelligent, affectionate and could obey under the care , love of Rinpoche.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/funnies/mumu-goes-bye-bye.html
  • Samfoonheei
    Tuesday, Sep 13. 2022 01:01 PM
    The true story of HH Dalai Lama fantastic escapes in comic form. Thats interesting as its simple, easy which is suitable for every one to read and see especially children. Children could see and understand through pictures. All thanks to Rinpoche and Kechara Comic Publication team for coming up with this book in comic form. The truth should make known to all , how Dorje Shugden has helped in the escape.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/the-greatest-escape-in-history.html
  • Samfoonheei
    Tuesday, Sep 13. 2022 01:00 PM
    Tibetan incense is natural incense used in Tibetan Buddhism rituals for 1,300 years. In Tibet, for many centuries, incense has been a part of their daily lives. Widely used for relaxation, meditation and the cleansing of the home environment. Incense is also widely used in Buddhist temples and monasteries, as an offerings. In Buddhism, symbolic offerings are made to the Triple Gem, giving rise to contemplative gratitude and inspiration. Offering incense is a symbol of purification. It is a very powerful way to revitalize environment ,removing obstacles and purifying one’s karma. Incense offering to our Dharma Protector Dorje Shugden is indeed very helpful and beneficial. It helps in many ways as such to clear any obstacles ,and so on.All thanks to our Guru Tsem Rinpoche for sharing this practice .
    Thank you Rinpoche and Beatrice Ooi for this sharing and explaining the details of incense. We are so fortunate to learn, understand and practice it.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/prayers-and-sadhanas/incense-offering-to-dorje-shugden.html
  • Samfoonheei
    Tuesday, Sep 13. 2022 12:58 PM
    Looking at the picture in this post tells all. That Russian boat workers risking his life just wanted to save this poor dog. Extreme freezing cold weather , yet that fisherman did what he needed to do. The dog was rescued and brought back to the shore ,running happily with other dogs. Sometimes it takes only one act of kindness and caring, truly inspiring. Let our hearts be stretched out in compassion toward others even they are animals, they are one us. Compassion conquered all.
    Thank you Rinpoche for this inspiring post.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/animals-vegetarianism/russias-soft-spot.html
  • Samfoonheei
    Tuesday, Sep 6. 2022 01:54 PM
    11 December 1993 marked the date where a heart breaking tragedy strike at Highland Tower , located at Taman Hillview, Ulu Klang Selangor. It’s the very day when of the three blocks collapsed completely killing 50 residents. Bukit Antarabangsa area soon come to an almost complete halt as this area to be a high risk zone. The Highland Towers tragedy that happened is the worst high-rise building collapse in the nation’s history. The remaining residents shifted else way as the area considered not safe over the stability of the two other towers. Due to the number in deaths there it became haunted as many people have claimed and many creepy incident has happened. It is regarded to be the creepiest, most haunted places in Malaysia due to the Highland Tower incident. Its not surprising that one might have experiences or have seen weird things around the area. Krishna Rajagopal’s as one of them. Thanks for sharing.
    Thank you Rinpoche for this sharing.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/paranormal/paranormal-stories/bukit-antarabangsa-hauntings.html#
  • Samfoonheei
    Tuesday, Sep 6. 2022 01:50 PM
    H E Tsem Rinpoche our Guru was the one who teaches us constantly, and has shown us the way. As we walk with the Rinpoche, we walk in the light of existence, away from the darkness of ignorance. Rinpoche was the one who teaches us what life is and also how to make the most of it. We are the only one who enlightened our path by removing the darkness of our ignorance and in the spiritual journey. Without Rinpoche many aspects of our life would have been unexplored. Not only our Guru will help us in our spiritual journey and in many other ways to transform our mind to be a better person. Enriching our life and widening our horizons. We are so fortunate to have connected with Rinpoche and Dorje Shugden in this life. Whatever advice given by Dorje Shugden should be taken seriously as Dharma.
    Thank you Rinpoche with folded hands for imparting the immense wealth of knowledge and wisdom. I am where I am only because of Rinpoche.

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/buddhas-dharma/the-farm-of-your-mind.html
  • Samfoonheei
    Tuesday, Sep 6. 2022 01:48 PM
    Language is important in every aspect of our lives as it allows people to communicate in a manner that enables the sharing of common ideas. More or less a communication tool used by everyone in their daily life . A very good idea of having Dharma teachings or whatever for more people to understand. Having Dharma in other languages where more people will get to learn and practice Dharma. Now its available in Nepali and Indonesian languages.…… a big hand applause to Valentina Suhendra and Mitra. Both are long time students of H.E. Tsem Rinpoche . Their fellow countrymen working in Malaysia and around the world will understand it better and may receive the benefits of practicing it. More will get to know of the Powerful Dorje Shugden .
    Thank you Rinpoche

    https://www.tsemrinpoche.com/tsem-tulku-rinpoche/videos/dorje-shugden-videos-in-indonesian-and-nepali.html

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The Unknown

The Known and unknown are both feared,
Known is being comfortable and stagnant,
The unknown may be growth and opportunities,
One shall never know if one fears the unknown more than the known.
Who says the unknown would be worse than the known?
But then again, the unknown is sometimes worse than the known. In the end nothing is known unless we endeavour,
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According to legend, Shambhala is a place where wisdom and love reign, and there is no crime. Doesn\'t this sound like the kind of place all of us would love to live in? https://www.tsemrinpoche.com/?p=204874
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According to legend, Shambhala is a place where wisdom and love reign, and there is no crime. Doesn't this sound like the kind of place all of us would love to live in? https://www.tsemrinpoche.com/?p=204874
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108 candles and sang (incense) offered at our Wish-Fulfilling Grotto, invoking Dorje Shugden's blessings for friends, sponsors and supporters, wonderful!
Dharmapalas are not exclusive to Tibetan culture and their practice is widespread throughout the Buddhist world - https://www.tsemrinpoche.com/?p=193645
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Dharmapalas are not exclusive to Tibetan culture and their practice is widespread throughout the Buddhist world - https://www.tsemrinpoche.com/?p=193645
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One of our adorable Kechara Forest Retreat's doggies, Tara, happy and safe, and enjoying herself in front of Wisdom Hall which has been decorated for Chinese New Year
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Fragrant organic Thai basil harvested from our very own Kechara Forest Retreat farm!
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On behalf of our Puja House team, Pastor Tat Ming receives food and drinks from Rinpoche. Rinpoche wanted to make sure the hardworking Puja House team are always taken care of.
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By the time I heard about Luang Phor Thong, he was already very old, in his late 80s. When I heard about him, I immediately wanted to go and pay my respects to him. - http://bit.ly/LuangPhorThong
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It's very nice to see volunteers helping maintain holy sites in Kechara Forest Retreat, it's very good for them. Cleaning Buddha statues is a very powerful and effective way of purifying body karma.
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Kechara Forest Retreat is preparing for the upcoming Chinese New Year celebrations. This is our holy Vajra Yogini stupa which is now surrounded by beautiful lanterns organised by our students.
One of the most recent harvests from our Kechara Forest Retreat land. It was grown free of chemicals and pesticides, wonderful!
3 years ago
One of the most recent harvests from our Kechara Forest Retreat land. It was grown free of chemicals and pesticides, wonderful!
Third picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal.
Height: 33ft (10m)
3 years ago
Third picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal. Height: 33ft (10m)
Second picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal.
Height: 33ft (10m)
3 years ago
Second picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal. Height: 33ft (10m)
First picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal.
Height: 33ft (10m)
3 years ago
First picture-Standing Manjushri Statue at Chowar, Kirtipur, Nepal. Height: 33ft (10m)
The first title published by Kechara Comics is Karuna Finds A Way. It tells the tale of high-school sweethearts Karuna and Adam who had what some would call the dream life. Everything was going great for them until one day when reality came knocking on their door. Caught in a surprise swindle, this loving family who never harmed anyone found themselves out of luck and down on their fortune. Determined to save her family, Karuna goes all out to find a solution. See what she does- https://bit.ly/2LSKuWo
3 years ago
The first title published by Kechara Comics is Karuna Finds A Way. It tells the tale of high-school sweethearts Karuna and Adam who had what some would call the dream life. Everything was going great for them until one day when reality came knocking on their door. Caught in a surprise swindle, this loving family who never harmed anyone found themselves out of luck and down on their fortune. Determined to save her family, Karuna goes all out to find a solution. See what she does- https://bit.ly/2LSKuWo
Very powerful story! Tibetan Resistance group Chushi Gangdruk reveals how Dalai Lama escaped in 1959- https://bit.ly/2S9VMGX
3 years ago
Very powerful story! Tibetan Resistance group Chushi Gangdruk reveals how Dalai Lama escaped in 1959- https://bit.ly/2S9VMGX
At Kechara Forest Retreat land we have nice fresh spinach growing free of chemicals and pesticides. Yes!
3 years ago
At Kechara Forest Retreat land we have nice fresh spinach growing free of chemicals and pesticides. Yes!
See beautiful pictures of Manjushri Guest House here- https://bit.ly/2WGo0ti
3 years ago
See beautiful pictures of Manjushri Guest House here- https://bit.ly/2WGo0ti
Beginner’s Introduction to Dorje Shugden~Very good overview https://bit.ly/2QQNfYv
3 years ago
Beginner’s Introduction to Dorje Shugden~Very good overview https://bit.ly/2QQNfYv
Fresh eggplants grown on Kechara Forest Retreat\'s land here in Malaysia
3 years ago
Fresh eggplants grown on Kechara Forest Retreat's land here in Malaysia
Most Venerable Uppalavanna – The Chief Female Disciple of Buddha Shakyamuni - She exhibited many supernatural abilities gained from meditation and proved to the world females and males are equal in spirituality- https://bit.ly/31d9Rat
3 years ago
Most Venerable Uppalavanna – The Chief Female Disciple of Buddha Shakyamuni - She exhibited many supernatural abilities gained from meditation and proved to the world females and males are equal in spirituality- https://bit.ly/31d9Rat
Thailand’s ‘Renegade’ Yet Powerful Buddhist Nuns~ https://bit.ly/2Z1C02m
3 years ago
Thailand’s ‘Renegade’ Yet Powerful Buddhist Nuns~ https://bit.ly/2Z1C02m
Mahapajapati Gotami – the first Buddhist nun ordained by Lord Buddha- https://bit.ly/2IjD8ru
3 years ago
Mahapajapati Gotami – the first Buddhist nun ordained by Lord Buddha- https://bit.ly/2IjD8ru
The Largest Buddha Shakyamuni in Russia | 俄罗斯最大的释迦牟尼佛画像- https://bit.ly/2Wpclni
3 years ago
The Largest Buddha Shakyamuni in Russia | 俄罗斯最大的释迦牟尼佛画像- https://bit.ly/2Wpclni
Sacred Vajra Yogini
3 years ago
Sacred Vajra Yogini
Dorje Shugden works & archives - a labour of commitment - https://bit.ly/30Tp2p8
3 years ago
Dorje Shugden works & archives - a labour of commitment - https://bit.ly/30Tp2p8
Mahapajapati Gotami, who was the first nun ordained by Lord Buddha.
3 years ago
Mahapajapati Gotami, who was the first nun ordained by Lord Buddha.
Mahapajapati Gotami, who was the first nun ordained by Lord Buddha. She was his step-mother and aunt. Buddha\'s mother had passed away at his birth so he was raised by Gotami.
3 years ago
Mahapajapati Gotami, who was the first nun ordained by Lord Buddha. She was his step-mother and aunt. Buddha's mother had passed away at his birth so he was raised by Gotami.
Another nun disciple of Lord Buddha\'s. She had achieved great spiritual abilities and high attainments. She would be a proper object of refuge. This image of the eminent bhikkhuni (nun) disciple of the Buddha, Uppalavanna Theri.
3 years ago
Another nun disciple of Lord Buddha's. She had achieved great spiritual abilities and high attainments. She would be a proper object of refuge. This image of the eminent bhikkhuni (nun) disciple of the Buddha, Uppalavanna Theri.
Wandering Ascetic Painting by Nirdesha Munasinghe
3 years ago
Wandering Ascetic Painting by Nirdesha Munasinghe
High Sri Lankan monks visit Kechara to bless our land, temple, Buddha and Dorje Shugden images. They were very kind-see pictures- https://bit.ly/2HQie2M
3 years ago
High Sri Lankan monks visit Kechara to bless our land, temple, Buddha and Dorje Shugden images. They were very kind-see pictures- https://bit.ly/2HQie2M
This is pretty amazing!

First Sri Lankan Buddhist temple opened in Dubai!!!
3 years ago
This is pretty amazing! First Sri Lankan Buddhist temple opened in Dubai!!!
My Dharma boy (left) and Oser girl loves to laze around on the veranda in the mornings. They enjoy all the trees, grass and relaxing under the hot sun. Sunbathing is a favorite daily activity. I care about these two doggies of mine very much and I enjoy seeing them happy. They are with me always. Tsem Rinpoche

Always be kind to animals and eat vegetarian- https://bit.ly/2Psp8h2
3 years ago
My Dharma boy (left) and Oser girl loves to laze around on the veranda in the mornings. They enjoy all the trees, grass and relaxing under the hot sun. Sunbathing is a favorite daily activity. I care about these two doggies of mine very much and I enjoy seeing them happy. They are with me always. Tsem Rinpoche Always be kind to animals and eat vegetarian- https://bit.ly/2Psp8h2
After you left me Mumu, I was alone. I have no family or kin. You were my family. I can\'t stop thinking of you and I can\'t forget you. My bond and connection with you is so strong. I wish you were by my side. Tsem Rinpoche
3 years ago
After you left me Mumu, I was alone. I have no family or kin. You were my family. I can't stop thinking of you and I can't forget you. My bond and connection with you is so strong. I wish you were by my side. Tsem Rinpoche
This story is a life-changer. Learn about the incredible Forest Man of India | 印度“森林之子”- https://bit.ly/2Eh4vRS
3 years ago
This story is a life-changer. Learn about the incredible Forest Man of India | 印度“森林之子”- https://bit.ly/2Eh4vRS
Part 2-Beautiful billboard in Malaysia of a powerful Tibetan hero whose life serves as a great inspiration- https://bit.ly/2UltNE4
3 years ago
Part 2-Beautiful billboard in Malaysia of a powerful Tibetan hero whose life serves as a great inspiration- https://bit.ly/2UltNE4
Part 1-Beautiful billboard in Malaysia of a powerful Tibetan hero whose life serves as a great inspiration- https://bit.ly/2UltNE4
3 years ago
Part 1-Beautiful billboard in Malaysia of a powerful Tibetan hero whose life serves as a great inspiration- https://bit.ly/2UltNE4
The great Protector Manjushri Dorje Shugden depicted in the beautiful Mongolian style. To download a high resolution file: https://bit.ly/2Nt3FHz
3 years ago
The great Protector Manjushri Dorje Shugden depicted in the beautiful Mongolian style. To download a high resolution file: https://bit.ly/2Nt3FHz
The Mystical land of Shambhala is finally ready for everyone to feast their eyes and be blessed. A beautiful post with information, art work, history, spirituality and a beautiful book composed by His Holiness the 6th Panchen Rinpoche. ~ https://bit.ly/309MHBi
3 years ago
The Mystical land of Shambhala is finally ready for everyone to feast their eyes and be blessed. A beautiful post with information, art work, history, spirituality and a beautiful book composed by His Holiness the 6th Panchen Rinpoche. ~ https://bit.ly/309MHBi
Beautiful pictures of the huge Buddha in Longkou Nanshan- https://bit.ly/2LsBxVb
3 years ago
Beautiful pictures of the huge Buddha in Longkou Nanshan- https://bit.ly/2LsBxVb
The reason-Very interesting thought- https://bit.ly/2V7VT5r
3 years ago
The reason-Very interesting thought- https://bit.ly/2V7VT5r
NEW Bigfoot cafe in Malaysia! Food is delicious!- https://bit.ly/2VxdGau
3 years ago
NEW Bigfoot cafe in Malaysia! Food is delicious!- https://bit.ly/2VxdGau
DON\'T MISS THIS!~How brave Bonnie survived by living with a herd of deer~ https://bit.ly/2Lre2eY
3 years ago
DON'T MISS THIS!~How brave Bonnie survived by living with a herd of deer~ https://bit.ly/2Lre2eY
Global Superpower China Will Cut Meat Consumption by 50%! Very interesting, find out more- https://bit.ly/2V1sJFh
3 years ago
Global Superpower China Will Cut Meat Consumption by 50%! Very interesting, find out more- https://bit.ly/2V1sJFh
You can download this beautiful Egyptian style Dorje Shugden Free- https://bit.ly/2Nt3FHz
3 years ago
You can download this beautiful Egyptian style Dorje Shugden Free- https://bit.ly/2Nt3FHz
Beautiful high file for print of Lord Manjushri. May you be blessed- https://bit.ly/2V8mwZe
3 years ago
Beautiful high file for print of Lord Manjushri. May you be blessed- https://bit.ly/2V8mwZe
Mongolian (Oymiakon) Shaman in Siberia, Russia. That is his real outfit he wears. Very unique. TR
3 years ago
Mongolian (Oymiakon) Shaman in Siberia, Russia. That is his real outfit he wears. Very unique. TR
Find one of the most beautiful temples in the world in Nara, Japan. It is the 1,267 year old Todai-ji temple that houses a 15 meter Buddha Vairocana statue who is a cosmic and timeless Buddha. Emperor Shomu who sponsored this beautiful temple eventually abdicated and ordained as a Buddhist monk. Very interesting history and story. One of the places everyone should visit- https://bit.ly/2VgsHhK
3 years ago
Find one of the most beautiful temples in the world in Nara, Japan. It is the 1,267 year old Todai-ji temple that houses a 15 meter Buddha Vairocana statue who is a cosmic and timeless Buddha. Emperor Shomu who sponsored this beautiful temple eventually abdicated and ordained as a Buddhist monk. Very interesting history and story. One of the places everyone should visit- https://bit.ly/2VgsHhK
Manjusri Kumara (bodhisattva of wisdom), India, Pala dynesty, 9th century, stone, Honolulu Academy of Arts
3 years ago
Manjusri Kumara (bodhisattva of wisdom), India, Pala dynesty, 9th century, stone, Honolulu Academy of Arts
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  • Our Malaysian Prime Minister Dr. Mahathir speaks so well, logically and regarding our country’s collaboration with China for growth. It is refreshing to listen to Dr. Mahathir’s thoughts. He said our country can look to China for many more things such as technology and so on. Tsem Rinpoche
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  • This is the first time His Holiness Dalai Lama mentions he had some very serious illness. Very worrying. This video is captured April 2019.
    3 yearss ago
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  • This dog thanks his hero in such a touching way. Tsem Rinpoche
    3 yearss ago
    This dog thanks his hero in such a touching way. Tsem Rinpoche
  • Join Tsem Rinpoche in prayer for H.H. Dalai Lama’s long life~ https://www.youtube.com/watch?v=gYy7JcveikU&feature=youtu.be
    3 yearss ago
    Join Tsem Rinpoche in prayer for H.H. Dalai Lama’s long life~ https://www.youtube.com/watch?v=gYy7JcveikU&feature=youtu.be
  • These people going on pilgrimage to a holy mountain and prostrating out of devotion and for pilgrimage in Tibet. Such determination for spiritual practice. Tsem Rinpoche
    3 yearss ago
    These people going on pilgrimage to a holy mountain and prostrating out of devotion and for pilgrimage in Tibet. Such determination for spiritual practice. Tsem Rinpoche
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    3 yearss ago
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  • Get ready to laugh real hard. This is Kechara’s version of “Whatever Happened to Baby Jane!” We have some real talents in this video clip.
    3 yearss ago
    Get ready to laugh real hard. This is Kechara’s version of “Whatever Happened to Baby Jane!” We have some real talents in this video clip.
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    3 yearss ago
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    Plse watch this short video and see how all sentient beings are capable of tenderness and love. We should never hurt animals nor should we eat them. Tsem Rinpoche
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ASK A PASTOR


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A section for you to clarify your Dharma questions with Kechara’s esteemed pastors.

Just post your name and your question below and one of our pastors will provide you with an answer.

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CHAT PICTURES

Is this where Rinpoche received the thangkha of Dream Manjushri?
2 months ago
Is this where Rinpoche received the thangkha of Dream Manjushri?
Is this the ruins of Zimkhang Gongma established by Panchen Sonam Drakpa. -Choong
2 months ago
Is this the ruins of Zimkhang Gongma established by Panchen Sonam Drakpa. -Choong
We hold our DS puja weekly without fail. We welcome you to join us. Penang DS puja @ 3pm~ by Jacinta
2 months ago
We hold our DS puja weekly without fail. We welcome you to join us. Penang DS puja @ 3pm~ by Jacinta
DS PUJA @ Penang. A close up of the offerings. What a feast! #Throwback 23/7/2022.
2 months ago
DS PUJA @ Penang. A close up of the offerings. What a feast! #Throwback 23/7/2022.
#Throwback 23/7/2022. Our weekly DS puja attendees. All of us were getting ready to invite Buddhas to come forth, joining and blessing us during DS puja. Kechara Penang Study Group ~by Jacinta
2 months ago
#Throwback 23/7/2022. Our weekly DS puja attendees. All of us were getting ready to invite Buddhas to come forth, joining and blessing us during DS puja. Kechara Penang Study Group ~by Jacinta
#Throwback23/7/2022 Welcoming Buddha Shakyamuni, Gyenze, Shize & Namgyalma to Penang chapel. Abundance offerings, including sensory offerings were nicely set up and offered up to Buddha surfing our weekly DS puja @ 3pm, Jalan Seang Tek, Penang ~by Jacinta
2 months ago
#Throwback23/7/2022 Welcoming Buddha Shakyamuni, Gyenze, Shize & Namgyalma to Penang chapel. Abundance offerings, including sensory offerings were nicely set up and offered up to Buddha surfing our weekly DS puja @ 3pm, Jalan Seang Tek, Penang ~by Jacinta
Kechara Earth Project 17 July 2022
2 months ago
Kechara Earth Project 17 July 2022
Kechara Earth Project 12 June 2022
3 months ago
Kechara Earth Project 12 June 2022
#Throwback. Visitation of Ven. Zawa Tulku Rinpoche and Ven. Geshe Jangchup Gyaltsen to Kechara Penang Chapel on 17/5/2022. We did a short prayers together. Really happy for the short visit. Kechara Penang Study Group~ by Jacinta
4 months ago
#Throwback. Visitation of Ven. Zawa Tulku Rinpoche and Ven. Geshe Jangchup Gyaltsen to Kechara Penang Chapel on 17/5/2022. We did a short prayers together. Really happy for the short visit. Kechara Penang Study Group~ by Jacinta
Photo from JC
4 months ago
Photo from JC
Trying to WE-fie. Do we get that just alright, lol? Come and join us next time at Jalan Seang Tek, Kechara Penang Chapel. Celebrate Wesak with us ~ by Jacinta
4 months ago
Trying to WE-fie. Do we get that just alright, lol? Come and join us next time at Jalan Seang Tek, Kechara Penang Chapel. Celebrate Wesak with us ~ by Jacinta
Trying to "WE-fie". Do we get that just alright, lol? Come and join us next time at Jalan Seang Tek, Kechara Penang Chapel. Celebrate Wesak with us ~ by Jacinta
4 months ago
Trying to "WE-fie". Do we get that just alright, lol? Come and join us next time at Jalan Seang Tek, Kechara Penang Chapel. Celebrate Wesak with us ~ by Jacinta
Celebrated Wesak Day 2022 in Penang, with a group of fun, committed, helpful and also devoted friends & family. Kechara Penang Study Group 15/5/2022 ~by Jacinta
4 months ago
Celebrated Wesak Day 2022 in Penang, with a group of fun, committed, helpful and also devoted friends & family. Kechara Penang Study Group 15/5/2022 ~by Jacinta
Vesak Day 2022 - Bird liberation. Kechara Penang Study Group ~by Jacinta
4 months ago
Vesak Day 2022 - Bird liberation. Kechara Penang Study Group ~by Jacinta
All attendees are paying homage to Rinpoche and Buddhas before the start of our weekly Dorje Shugden puja. Outwardly, it seems that Dorje Shugden helps practitioners overcoming their obstacles and problems but ultimately Dorje Shugden’s supreme purpose is to help practitioners on their path to Enlightenment. Do join in our weekly DS puja, every Saturday @3 pm at Jalan Seang Tek, Penang. ~by Jacinta
5 months ago
All attendees are paying homage to Rinpoche and Buddhas before the start of our weekly Dorje Shugden puja. Outwardly, it seems that Dorje Shugden helps practitioners overcoming their obstacles and problems but ultimately Dorje Shugden’s supreme purpose is to help practitioners on their path to Enlightenment. Do join in our weekly DS puja, every Saturday @3 pm at Jalan Seang Tek, Penang. ~by Jacinta
All of us are practicing on how to properly use dorje(Vajra), bell and damaru ~ Kechara Penang Study Group by Jacinta
5 months ago
All of us are practicing on how to properly use dorje(Vajra), bell and damaru ~ Kechara Penang Study Group by Jacinta
After inviting Dorje Shugden Wangze, Pastor Seng Piow teaches us how to use ritual objects and the full set of prayer accompanying it. Kechara Penang Study Group ~by Jacinta
5 months ago
After inviting Dorje Shugden Wangze, Pastor Seng Piow teaches us how to use ritual objects and the full set of prayer accompanying it. Kechara Penang Study Group ~by Jacinta
With great happiness, merits and excitement that Penang Group have invited Buddha Wangzey to Penang chapel, complete with full rituals and prayer. 30th April 2022 Kechara Penang Study Group ~by Jacinta
5 months ago
With great happiness, merits and excitement that Penang Group have invited Buddha Wangzey to Penang chapel, complete with full rituals and prayer. 30th April 2022 Kechara Penang Study Group ~by Jacinta
Come and get your blessing from Lama Tsongkhapa and Dorje Shugden in Penang @ Jalan Seang Tek ~ by Jacinta.
5 months ago
Come and get your blessing from Lama Tsongkhapa and Dorje Shugden in Penang @ Jalan Seang Tek ~ by Jacinta.
Special thanks to one of our dedicated Penang group members, Choong for superb tormas. Swift Return Puja @ every Saturday, 3pm. Do contact William for more info ~ by Jacinta
5 months ago
Special thanks to one of our dedicated Penang group members, Choong for superb tormas. Swift Return Puja @ every Saturday, 3pm. Do contact William for more info ~ by Jacinta
Thanks to William for being the Umze for Swift Return Puja at Penang Centre. ~ by Jacinta
5 months ago
Thanks to William for being the Umze for Swift Return Puja at Penang Centre. ~ by Jacinta
The members of Kechara Penang Study Group are offering serkym to Dorje Shugden and His entourage. There's puja every Saturday @ 3 pm at Penang Chapel, Jalan Seang Tek. All are welcome. ~by Jacinta
5 months ago
The members of Kechara Penang Study Group are offering serkym to Dorje Shugden and His entourage. There's puja every Saturday @ 3 pm at Penang Chapel, Jalan Seang Tek. All are welcome. ~by Jacinta
We are in the third week of Ramadan this year, and kind volunteers have never failed to feed people in need since Tengku Zatashah started this meaningful #zerofoodwastage initiative in 2016. The aim is to benefit the underprivileged with nice surplus food collected from Ramadan buffets. Every night during the month of Ramadan, volunteers collect surplus cooked food from hotels and distribute it to charity homes and low-income families. THANK YOU, Tengku, dedicated volunteers and hotel partners, for making this Ramadan special for the underprivileged. #kecharasoupkitchen #kecharafoodbank #kecharaempowerment - KSK @ Vivian
5 months ago
We are in the third week of Ramadan this year, and kind volunteers have never failed to feed people in need since Tengku Zatashah started this meaningful #zerofoodwastage initiative in 2016. The aim is to benefit the underprivileged with nice surplus food collected from Ramadan buffets. Every night during the month of Ramadan, volunteers collect surplus cooked food from hotels and distribute it to charity homes and low-income families. THANK YOU, Tengku, dedicated volunteers and hotel partners, for making this Ramadan special for the underprivileged. #kecharasoupkitchen #kecharafoodbank #kecharaempowerment - KSK @ Vivian
We were chanting Migsetma mantra at the time this picture was taken. Thanks to all our Penang members who are very committed to attend Swift Return puja weekly. Kechara Penang Study Group, every Saturday @ 3pm. ~by Jacinta
5 months ago
We were chanting Migsetma mantra at the time this picture was taken. Thanks to all our Penang members who are very committed to attend Swift Return puja weekly. Kechara Penang Study Group, every Saturday @ 3pm. ~by Jacinta
William, who is our leader/ Umze is cleaning the pantry and Gordon offered up 4 carton of packet drinks today. We cannot thank you enough for all kind hearted who sponsored various offerings weekly. Kechara Penang Study Group ~by Jacinta
5 months ago
William, who is our leader/ Umze is cleaning the pantry and Gordon offered up 4 carton of packet drinks today. We cannot thank you enough for all kind hearted who sponsored various offerings weekly. Kechara Penang Study Group ~by Jacinta
Siew Hong came with a basket of fruits while Choong, who is expert in baking offered tormas today for our Swift Return Puja. Kechara Penang Study Group ~by Jacinta
5 months ago
Siew Hong came with a basket of fruits while Choong, who is expert in baking offered tormas today for our Swift Return Puja. Kechara Penang Study Group ~by Jacinta
Dedicated sisters, Sharyn and Swee Bee. They always make sure our puja offerings, especially fruits are arranged nicely. Kechara Penang Study Group ~ by Jacinta
5 months ago
Dedicated sisters, Sharyn and Swee Bee. They always make sure our puja offerings, especially fruits are arranged nicely. Kechara Penang Study Group ~ by Jacinta
Committed and hardworking Kechara Penang members, Mr. Tang and Mr. Huey. Really appreciate having you both at our weekly puja . Kechara Penang Study Group ~ by Jacinta
5 months ago
Committed and hardworking Kechara Penang members, Mr. Tang and Mr. Huey. Really appreciate having you both at our weekly puja . Kechara Penang Study Group ~ by Jacinta
KSK medic personnel have been tending to the needs of the clients every week. Their consistent kindness helps improve the medical welfare of those without a home. Thank you for serving and making them your priority on your weekends. #medicteam #kecharasoupkitchen #kecharafoodbank #kecharaempowerment
6 months ago
KSK medic personnel have been tending to the needs of the clients every week. Their consistent kindness helps improve the medical welfare of those without a home. Thank you for serving and making them your priority on your weekends. #medicteam #kecharasoupkitchen #kecharafoodbank #kecharaempowerment
In the midst of chaos, let's start healing. We have Dorje Shugden Puja every Saturday @ 3 pm. Contact William for more info. Kechara Penang Study Group. ~ by Jacinta.
7 months ago
In the midst of chaos, let's start healing. We have Dorje Shugden Puja every Saturday @ 3 pm. Contact William for more info. Kechara Penang Study Group. ~ by Jacinta.
7 months ago
Pastor is in da' house!!!! Kechara Penang Study Group @ Saturday, 3 pm. Contact William for more info ~ by Jacinta
7 months ago
Pastor is in da' house!!!! Kechara Penang Study Group @ Saturday, 3 pm. Contact William for more info ~ by Jacinta
7 months ago
8 months ago
After Dorje Shugden puja @Penang Chapel, Jalan Seang Tek, members went to a nearby vegetarian shop for gathering. #CNY2022 #HappyReunion by Jacinta.
8 months ago
After Dorje Shugden puja @Penang Chapel, Jalan Seang Tek, members went to a nearby vegetarian shop for gathering. #CNY2022 #HappyReunion by Jacinta.
In 2021, we've encountered far too many challenges—Pandemic, months-long lockdown, landslide, and flood. We are proud to witness Malaysians helping one another as these agonies come sequentially. Looking back to 2021, Kechara Soup Kitchen has made significant progress, with more to come in 2022. Every year, we move a little closer to our vision. We are immensely thankful to have such dedicated teams of volunteers willing to go above and beyond for our clients. Not to mention our sponsors and donors; none of this would have been possible without you. Thank you. Thank you for being you. Thank you for helping the underprivileged to a better future. Have a blessed year ahead from our hearts to your hearts. #2022 #newyear #kecharasoupkitchen #kecharafoodbank #kecharaempowerment
9 months ago
In 2021, we've encountered far too many challenges—Pandemic, months-long lockdown, landslide, and flood. We are proud to witness Malaysians helping one another as these agonies come sequentially. Looking back to 2021, Kechara Soup Kitchen has made significant progress, with more to come in 2022. Every year, we move a little closer to our vision. We are immensely thankful to have such dedicated teams of volunteers willing to go above and beyond for our clients. Not to mention our sponsors and donors; none of this would have been possible without you. Thank you. Thank you for being you. Thank you for helping the underprivileged to a better future. Have a blessed year ahead from our hearts to your hearts. #2022 #newyear #kecharasoupkitchen #kecharafoodbank #kecharaempowerment
Ipoh members were taking turns to offer Serkym and lights to Dorje Shugden. So Kin Hoe (KISG)
10 months ago
Ipoh members were taking turns to offer Serkym and lights to Dorje Shugden. So Kin Hoe (KISG)
Kechara Ipoh members were preparing for Dorje Shugden puja. So Kin Hoe (KISG)
10 months ago
Kechara Ipoh members were preparing for Dorje Shugden puja. So Kin Hoe (KISG)
Kechara Ipoh Study Group has carried out Dorje Shugden puja in Ipoh on 4th Dec 2021. So Kin Hoe (KISG)
10 months ago
Kechara Ipoh Study Group has carried out Dorje Shugden puja in Ipoh on 4th Dec 2021. So Kin Hoe (KISG)
Jun, our new Ipoh member, offered lights to Lama Tsongkhapa, Dorje Shugden & The Three Jewels. So Kin Hoe (KISG)
10 months ago
Jun, our new Ipoh member, offered lights to Lama Tsongkhapa, Dorje Shugden & The Three Jewels. So Kin Hoe (KISG)
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Dorje Shugden
Click to watch my talk about Dorje Shugden....