RENDANG HIJAU VEGETARIAN MUTTON

RENDANG HIJAU VEGETARIAN MUTTON

500 gm vegetarian mutton

11/2 cup thick coconut milk

2 cup water

½ cup grated coconut, dry roast till light brown. And grind to a paste

1-2 asam gelugor or tamarind juice, to your taste

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

½ tbsp sugar

Salt to taste

1/3 cup oil

Some finely sliced fresh turmeric leaves.

Grind in to a coarse paste

200 gm green chili, add in some bird eye chili if you like it hot.

150 gm big onion, chopped

40 gm garlic, chopped

40 gm lengkuas, chopped

Grind with 1 cup water

Note: some green chili are very hot so please check your chili first before you add in the bird eye chili.

1.    Heat the oil and when the oil is hot add in the grind paste, asam gelugor and mix it well. Let it cook till the oil rise and a bit dry and the raw smell disappear.

2.    Add the vegetarian mutton and mix well add in the coconut milk and water mix well and let it cook.

3.    Then add in the coconut paste mix well and let it boil. When gravy is thick add in the salt ,some finely sliced turmeric leaves and the sugar. Check the taste. Cook till the oil rise but not dry. Remove from heat garnish with some finely sliced turmeric leaves. Serve with rice.   

 

VEGETARIAN THAI GREEN CURRY

VEGETARIAN THAI GREEN CURRY

250 gm vegetarian chicken

300 gm long brinjals,cut into cubes

200 gm tomatoes,cut into wedges

7-8 kaffir lime leafs

A few whole chilie padi

2 pieces asam gelugor,or to your taste

4-5 tbsp oil

41/2 cup coconut milk

Salt and sugar to taste

To be grind into a paste

7 serai, chopped

6 green chilie,chopped

10 bird eye chilie

100 gm onions,chopped

7 garlic,chopped

3cm ginger

3cm lengkuas

1 whole coriander chopped with the root

2 tsp turmeric powder

1 tsp white pepper powder

1 tsp cumin powder

2 tsp coriander powder

Grind all the above spice together 

1.    Heat the oil and add in the grind paste and fry till the oil rise. Add in the kaffir lime leafs and stir well.

2.    Add in the asam gelugor and mix well add in the brinjals and the coconut milk mix well and let it comes to a boil and cook till the brinjals are cooked.

3.    Add in the vegetarian chicken,tomatoes,whole  chilie padi ,salt and sugar to taste. Cook till the oil rise. Serve with rice.

VEGETARIAN CHICKEN FRIED WITH CELERY

FRIED VEGETARIAN CHICKEN WITH CELERY

250 gm,vegetarian chicken,sliced

300 gm celery,sliced

1 big onion, sliced

1/2 tbsp ginger paste

1/2 tbsp garlic paste

2-3 red or green chilies,sliced

1-2 tbsp thick sweet soy sauce

½ cup water

Salt to taste

A pinch of aji no moto

2-3 tbsp oil

1.    Heat the oil and add in the onion and chilie mix well and fried add in the paste and stir well fry till fragrant.

2.    Add in the soy sauces and aji no moto mix well and add in the vegetarian chicken and mix well pour in the water.

3.    Let it cames to a boil when and dry a bit add in the celery and mix well. Don’t cook very long let the celery be half cooked. Add salt if needed only.

Note: you can use Chicken instead of Vegetarian chicken.

STUFF TAU FOO

For the sauce:

2 cups water

120 gm tamarind ( I use the one with seeds)

3 tbsp chilies powder

2 cup sugar

3 tbsp thick sweet soy sauce

11/2 cup ground roasted peanuts

1 tsp corn flour

Salt to taste

Some sesame seeds just to sprinkle on top

Squeeze tamarind with water. Bring the tamarind water to boil and add

in the rest and mix well. Let it boil. Your sauce is ready

4 pieces firm tau foo,sliced into haft and fry till golden brown. When cool cut hole in side.

Stuff it with carrot,jicama(sengkuang)and cucumber. Serve with the sauce. Or you can just cut them all into cubes and also add in pineapples and serve with the sauce.