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Tag Archives: herbs

quinoa, stir-fry broccoli with ginger and soya sauce, cabbage in spicy coconut curry, sambal, mushroom balls, fried tofu and slices of cucumber. i made the mushroom balls myself. boil the mushroom, drain the water, blend it into thick paste, then add salt, black pepper, rice flour and tapioca flour. mould it into small balls then cook in boiling water for 8-10 minutes.

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latest experiment in making plant-based meat. made with beancurd skin/yuba mixed with chickpea flour, cumin, fennel, turmeric, chili powder, salt and liquid smoke. knead it all together, roll it in aluminium foil then steam for 45 minutes. i like the layered texture, feels this would be great for rendang.

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*pulled jackfruit subs* i marinated the jackfruit with garam masala, chili powder, garlic powder, onion powder and salt. put it in the fridge. then forgot about it for 2 days. when i remembered, i add some liquid smoke and put the jaca in the oven for about an hour. it came out all crispy, smoky and soft at the same time. explosive!

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one homemade seitan and three dishes : 1.seitan steak sandwich 2. stir fry mushroom and green beans with seitan 3. masak lemak cili padi (spicy coconut milk stew) seitan with brocolli. i eat well and no other beings have to suffer. alhamdullilah.

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like all good Tamil pondatti, i made Rasam for my purushan when he got a cold! muahaha Rasam is a South Indian soup traditionally prepared using tamarind juice as a base with the addition of tomato, dried chili(i used chilli flakes), black pepper and cumin as seasonings. i also added crushed garlic, fennel, mustard seeds and coriander seeds. heavenly!!

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seitan steak sandwich for late lunch. seitan is made from potatoes, carrots and green peas – blended and mixed with gluten flour, chickpea flour, salt and spices. usually i made seitan with just gluten flour, chickpea flour, nutritional yeast, salt and spices. but this time, i have some leftover batch of pureed vegetables from the meatballs i made the other day – so i thought why not make seitan out of it. and it works! the meat is much softer and more flavoursome too. i do like the usual texture i made but this is good as well. nice to have variations.

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