Vegetarian Soya Chunks Rendang (A Spicy Malaysian dish with a twist)

'Rendang' is a type of thick semi-dry gravy very popular in Malaysia and Indonesia which is slow cooked by using roasted and pounded desiccated coconut along with coconut milk. Different states in Malaysia have been preparing this renowned dish by using Asian spices such as Lemongrass, Galangal, Candlenut and Fresh Turmeric and sometimes the consistency as well as the spice level of the gravy vary based on the authentic culture of the state.  Originally, the recipe calls for chicken, mutton or beef as a main source of protein for this semi-dry gravy but I have substituted it with soya chunks which you can easily buy from any Indian stores. The soya chunks are basically made of soya flour, water and salt. They can be found either in dry granules or mini balls form which require soaking in hot water to soften before the use in savory cooking. In fact, additional preservatives and flavorings are not used so it has been a great source of protein for vegetarians who are looking for healthy choice of cooking.  Unlike seitan or frozen kind of soya meat available in the supermarket or Chinese store, the soya chunks are bland in taste so seasonings in the form of spices definitely required for a delicious dish. The best part of the soya chunk is that it is free from chemicals and ridiculous taste enhancer. Eid celebration in Malaysia is incomplete without Rendang as this dish has been constantly appreciated by all races living in Malaysia for the spicy, sweet and aromatic spices used so intelligently without overpowering the taste. However, as the title above implied, I tweaked the original recipe without using a lot of strong scented spices as the soya chunks are not having real meaty flavor but you do get the exact pleasant experience of eating Rendang. That you should have no doubt about. I found this keeper recipe in one of my mother's hand written cookbook diary. I hope you'll endeavor the recipe and have the best dining experience at your home. Lets check on the recipe and its method of preparation.

Ingredients :

Dried soya chunks : 1 cup

Russet potato : 1

Big red onions : 3

Medium sized ripe tomato : 1

Dry red chillies (You can reduce the amount of chilly, then the Rendang won't be reddish) : 8

Ginger : 2 inches piece

Garlic : 5 cloves

Grated coconut : 1/4 cup plus 1/8 cup

Coconut milk : 1/2 cup

Salt : as needed

Oil : 2 tbsp

 To temper:

Cinnamon stick : 1

Cloves : 6

Method :

1. Soak a cup of soya chunks  in a sufficient hot boiling water for 10 minutes. After the time, you'll find it doubled in size. Now, you have to squeeze out the excess water from the soya chunks and cut each chunk half and keep them aside.

2. Next process is to dry roast 1/4 and 1/8 cup of freshly grated coconut in the heated pan till it turns deep brown colour. To avoid burning the grated coconut, you must keep stirring so the heat is evenly distributed.

3. Now, in a small liquidizer, add dry red chillies, ginger, garlic and roasted coconut with enough water. Grind them to a smooth consistency kind of red paste. 

4. In a heated pan, add 2 tbsp of oil, chuck in ingredients under "Temper Section", a minute later followed by sliced onion and salt. Fry till the sliced onions are translucent. At this stage, start adding diced tomato and the red paste. You may need to add 1/4 to 1/2 cup of water to further cook the gravy till the oil from the coconut oozes out, changes to dark red colour and water had reduced indicating the sign to add soya chunks and small cubed potatoes.  

5. Let the gravy cook in low flame and check for the seasoning. After, the gravy changed colour slightly and oil oozes out, add 1/2 cup of coconut milk and further cook for another 15 minutes before switching off the flame. The Rendang has to be at semi-dry consistency.



-Abby

Vegetarian Soya Chunks Rendang

Unflavored without GMO soy chunks

Nasi Lemak

Nasi Lemak is a popular Malay cuisine in Malaysia sold like hot cakes at most stalls early in the morning. The hearty breakfast is wrapped in a brown paper or comes in a small banana leaf package. It's the pandan or screw pine leaves and lemongrass that intensify the fragrant of the rich coconut milk. Well, though it sounds heavy to the stomach but trust me, when it is eaten in a small proportion, then its a real comfort food. This wholesome meal can also be served at lunch. You could always think out of the box, when preparing Nasi Lemak as there are varieties of simple stir fried mixed vegetables that would be a great complement. Apart from that, dried salted anchovies could also be substituted with prawns, squids or even fried chicken to the sambal gravy. All you have to do is add ginger garlic paste to get rid of the meaty flavor. For those who are pure vegetarian, you can be creative by adding fried paneer or tofu with a tsp of garam masala powder and ginger garlic paste. The sky is the limit, although its an authentic Malay cuisine but suggested alteration will bring great variation and enrich the flavor of the dish. 

Boiled eggs, sliced cucumber, anchovies sambal, stir fried kangkong and stir fried broccoli and snow peas

Ingredients for making coconut flavored rice :  

Basmati rice : 2 cups

Coconut milk : 1 1/2 cups

Water : 1 1/2 cups

Onion : 1 (medium)

Ginger : 3 inches sliced

Fenugreek : 1 tsp

Screw pine leaves or lemongrass ( 1 stalk slightly crushed): 3 tied into knot
Oil : 1 tsp

Salt : 1 tsp or as needed

1. First, wash and soak rice in sufficient water for 10 minutes. Next, drain off the excess water and add the soaked rice to rice cooker container.

2. Add roughly chopped onion, sliced ginger, fenugreek, knotted screw pine leaves, coconut milk , water, oil and salt. Cook rice as usual in the rice cooker pot. Oil is added to separate rice.

3. Leave the rice unattended after it has cooked. Then, 15 minutes later, fluff the rice off using fork

Ingredients for making dried salted anchovies sambal or red gravy :

Small red onions :20
Dry red chillies ( I'm using variety of less heat chilly) : 18 ( you may adjust spiciness)
Anchovies : 2 small handfuls
Big onion : 1 sliced
Tomato (medium) : 1 diced
Tamarind : small gooseberry size  
Salt : as needed ( be careful don't add too much as the anchovies are salty )
Oil for frying anchovies

1. Blend small onions and dry red chillies to a smooth paste by adding 1/4 cup water. Keep aside.

2. Soak anchovies in water for 15 minutes and squeeze off excess water. This is to remove saltiness from the fish.

3. In a pan, add enough oil for frying anchovies. Fry till its light brown and immediately add the anchovies into 1/2 cup of hot water to slightly soften it.

4. Remove excess oil and leave only 3 tbsp oil in a hot pan. Fry the sliced onion till transparent and now add the blended chilly paste and diced tomato. Cook until the raw chilly smell disappears and oil starts to ooze out.

5. At this stage, add fried anchovies in hot water as well as tamarind juice of 1/4 cup. Cook under low flame for another 20 minutes. This sambal could be semi dry or semi gravy.

6. Serve  a cup of rice with half sliced boiled egg, few sliced cucumbers, a tsp of fried peanuts, stir fried mixed vegetables or stir fried Kangkong or Chinese Convolvulus.

Kangkong

Ingredients for making stir fried broccoli and snow peas :

Broccoli : 2 cups
Snow peas :  2 cups
Big onion : 1
Garlic : 5 cloves
Ginger : 3 inches
Dry red chillies : 3
Salt : as needed
Sugar : 1/2 tsp
Oil : 2 tsp


1. Wash and soak broccoli and snow peas in salt water for 10 minutes. Later, steam them separately for 5 to 10 minutes as broccoli has thick florets and stems compared to snow peas. The color of the vegetables should be retained.

2.  Heat pan, add oil and keep flame on medium high. Fry sliced onion, finely chopped garlic pods and finely shredded ginger with some salt and red chillies.

3. Quickly add, steamed vegetables and sugar. Stir them well and further cook for another 5 minutes. Serve hot.

Happy cooking !

-Abby