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Monday, 22 October 2012

^ VEGETARIAN MUTTON RENDANG ~ A VEGAN RECIPE ^

First of all here's an intro on VEGETARIAN MUTTON  which is referred as a meat analogue, also called as meat substitute, mock meat, faux meat or imitation meat. Meat analogue is understood to mean a food made of non-meat such as rice, mushrooms, tempeh or pressed tofu etc with flavouring added to make the finished product taste like chicken, lamb/mutton, ham, sausage, seafood etc. 

I made vegan mutton rendang with carrot rice and cucumber onion raita as our weekend special menu. It was a last minute plan to make the rendang and I couldn't find any stock of daun kunyit / turmeric leaf at nearby grocery shops so I substitute it with daun limau purut / kaffir lime leaf which serves the similar purpose that is to give more taste and aroma to the rendang!

I managed to get a click while the rendang was in the making. Check out the gravy while in the making and later once its done.....I prefer mine to have thick and semi-dry gravy. The recipe is worth trying.....pls do let me know how yours turn to be if you try it yah....:-)



Vegan Mutton Rendang in the making...


Vegan Mutton Rendang...ready to be served!


Carrot Rice....


Cucumber Onion Raita is missing....



^ VEGETARIAN MUTTON RENDANG ~ A VEGAN RECIPE ^

Ingredients :-

500gm - vegetarian mutton/lamb ~ deep fried till slightly browned
6 - shallots *
10 - dried chilly ~ soaked in hot water  and drained *
5 cloves - garlic *
1 inch - lengkuas / galangal ~ choose the pink ones *
1/2 inch - kunyit hidup / turmeric *
2 tbsp - fried shallots *
1 tbsp - meat curry powder
3 tbsp - kerisik paste / fried grated coconut paste
1/2 cup - thick coconut milk 
1 - daun kunyit / turmeric leaf - chopped fine
5 - daun limau purut / kaffir lime leaf - chopped fine
1 - serai / lemongrass - slightly pounded
water - as needed
salt to taste
brown sugar ~ optional

Method : -

  1. First, blend all the ingredients marked (*) in a food processor into a smooth paste and set aside.
  2. Then fry the vegan mutton pieces in hot oil till slightly browned and set aside.
  3. Heat 3 tbsp of oil and fry the blended paste together with the lemongrass and meat curry powder until oil separates and later add in the turmeric leaf/kaffir lime leaf, salt and brown sugar. 
  4. Stir well and add in about 1 cup of water. I added light coconut milk instead.
  5. When it comes to a boil add in the vegan mutton pieces. Stir well and cook covered until the gravy thickens. 
  6. Once the gravy thickens, reduce the heat and remove the cover as well. 
  7. Add in the kerisik paste and thick coconut milk. Check your seasoning and adjust if needed.
  8. Stir gently and let it simmer further.
  9. Once the gravy is all sticking to the vegan mutton pieces, dish out and serve. 









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