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Tag Archives: spices

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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