Indonesian Javanese Gado-Gado, Veganized

Veganized Javanese Gado-Gado without the sauce: steamed kale, cabbage, green beans, bean sprouts, underneath.  Topped with steamed sliced potatoes, baked seasoned tofu, baked seasoned tempeh, fresh tomatoes, and fresh cucumber slices.

The peanut Gado-Gado sauce

Summer is almost here!  I am craving salad type of dish and dishes that I don't need to spend a lot of time in the kitchen.  I've been thinking about blogging Gado-Gado for a while now.  Finally!  Here it is!

Gado-gado is an Indonesian Javanese salad consisted of boiled or steamed vegetable served with peanut sauce.  It is a complete meal and usually served with lontong or ketupat (Indonesian rice cake) but it can be served without it.  I believe that it is also gluten-free.  When the salad ingredients are combined with the sauce, it looks like this one below.  It is so delicious eaten with the garlic tapioca chips or kerupuk (the chips on the right side behind the salad)  or emping (the yellowish chips on the left side behind the salad).

During college days, I worked in an Indonesian restaurant and my job was making gado-gado sauce.  The restaurant cut corner by using creamy peanut butter (like Jif or Skippy) and then added hot water, sambal, brown sugar, and some minced garlic.  In my opinion, it was disgusting to do it that way and that it was not authentic but since it is not my restaurant I just did what I was told to do.  Customers liked it but they didn't know any better.  It is not how I make it at home obviously.  Sometimes I bought a packaged imported gado-gado sauce from Asian markets but the best is to make the sauce from scratch at home.

Peanut Sauce:
The peanut sauce is the key to this salad.  I like to use roasted peanuts and blend it using a Vitamix or a food processor with the other spices and herbs added to it.  Although, if you want it easier and if you don't have a high speed blender, you can use Natural Peanut Butter(such as Natural Crunchy Peanut Butter from Trader Joe's), make sure that the ingredients are just peanuts and salt, not the one that has other ingredients in it like oil, sugar, etc.  I usually buy Trader Joe's Lightly Salted Peanuts.

 I also use my own sambal that has no shrimp paste in it.  However, you can also use sambal oelek which has no shrimp paste for an easier way.  I will be adding sugar, salt, tamarind juice, lime juice, etc.  but this way I can control the amount of sugar and salt.  If I use a store-bought peanut butter that has sugar in it, I am pretty much stuck with the amount of sugar so I prefer not to.  DH doesn't like sweet food and pretty much doesn't like peanut sauce made from store-bought peanut butter.  He said that the Indonesian peanut sauce is too sweet.  He likes my peanut sauce because I make it not too sweet and a bit on the sweet sour side with lime and lemon juice added to it.


Vegetables:
All kinds of vegetables that are good being steamed will be good for this salad.  However, the traditional vegetables are long beans or green beans, cabbage, bean sprouts, spinach, and potato.  I also like to steam the vegetables instead of boiling them.  Fresh vegetable such as tomatoes and cucumbers are great additions too.

Protein:
The traditional gado-gado also uses boiled eggs which I don't use.  The traditional way also use fried tempeh and/or tofu.  I use baked tempeh and tofu.

Indonesian Javanese Gado-Gado
Serve 6-8
Printable Recipe

Accompaniments:
Garlic tapioca crackers/chips or kerupuk
Emping (padi oats crackers/chips)
Fried Shallots, optional

Vegetables:
3-4 cups cabbage, cut into bite pieces
3-4 cups kale, cut into bite pieces
3-4 cups green beans, cut into bite pieces
3-4 cups bean sprouts
3 potatoes, each cut into 3
2 tomatoes, sliced
2 cucumbers, sliced

1. Steam cabbage, kale, green beans, separately on a vegetable steamer or basket for 7 minutes each.  Prepare a bowl of ice water.  After each vegetable is steamed, immerse into the bowl of ice water to stop cooking.  This way the vegetable will stay bright green and still a bit crunchy.
2. Steam bean sprouts for 5 minutes and immerse into a bowl of ice water similar to step 1.
3. Steam potatoes for 15-20 minutes until tender but still firm.  Let them cool and then peel. Then slice into bite pieces.

Baked Tofu and/or Tempeh(store bought baked tofu can be used instead):
1 to 1 1/2 lb. extra-firm tofu
3/4 to 1 cup water
1/4 cup dark Superior brand mushroom soy sauce
Note: regular soy sauce will do but this dark mushroom soy sauce is my preference. It makes the baked tofu dark chocolate brown but the inside is light cream color. Pretty and delicious!
2 tablespoon maple syrup or organic molasses
1 teaspoon hickory liquid smoke, optional for this recipe

1. Slice tofu or tempeh about 1/3-inch thick lengthwise. Mix the rest of the ingredients in a plastic container with tight lid in which you can soak all of the tofu or tempeh slices in this marinade sauce. Marinate the tofu slices for 24 hours in refrigerator.
2.  Bake drained marinated tofu or tempeh slices on an oiled cookie sheets for 10- 12 minutes in 400 F oven. Flip and bake the other side about another 10-12 minutes. Let them cool before use.

Peanut Sauce:
Printable Recipe
1 1/2 cups lightly salted roasted peanuts
1 1/4 cup light coconut milk
4 garlic cloves
5 shallots cloves
4 Tbsp. palm sugar or brown sugar
Juice of 1 lime, about 3-4 Tbsp.
3 kaffir lime leaves
1/4 tamarind liquid from soaking dried tamarind paste in warm water
2 Tbsp. sambal oelek, or less for less spicy
1 tsp. salt, or to taste
1 Tbsp. white miso
1 Lemon, optional
1 Tbsp. Kecap Manis, optional

1. Combine roasted peanuts, garlic, shallots, coconut milk, palm or brown sugar, tamarind juice, sambal oelek, salt, and miso in a high speed blender or food processor. Pulse and blend until desired consistency.  Usually, it is the consistency of a gravy.  Some people like a crunchier sauce.  It is a matter of a taste on the consistency.
2.  If food processor or blender is not used and if using natural peanut butter, mince shallots and garlic finely, and then combine with coconut milk, palm or brown sugar, tamarind juice, sambal oelek, salt, and miso in a bowl or a medium size pot until thoroughly blended.
3. Add the kaffir lime leaves, if using, into the sauce
4. Heat the sauce in a medium size pot until it boils, turn down the heat, and then simmer for about 10 minutes.  If the sauce is too thick, add more coconut milk or water.
5. Remove from heat, add the juice of lime, kecap manis,  and squirt 1-2 Tbsp. of lemon juice.  This step is optional to those who likes the sauce sweet.  The amount of sugar can also be adjusted depending on how sweet the sauce to be.  Add more salt if necessary.
6. Let it cool before using and store in the fridge.  When this sauce is cold (refrigerated), it tends to be very thick.  Add warm water or reheat in a pot to thin it out.

Serving:
Gado-gado usually is served in room temperature.  It is a great to prepare this dish ahead of time, store the ingredients separately in the fridge, then assemble just before serving.

1. Combine vegetables in a large salad bowl (including the tomatoes and cucumber).
2. Add peanut sauce and toss together.  Sprinkle with fried shallots.
3. Add garlic crackers/chips (kerupuk) and emping(padi oats crackers) on top or on the side.

Garlic Tapioca Crackers/Chips (Kerupuk)

 

Emping (padi oats crackers/chips)

Vegan Indonesian Sambal Goreng(Curry) with Beyond Meat and Viva La Vegan Grocery

Indonesian Sambal Goreng with Beyond Meat, Potatoes, and other Vegetables

I am posting yet another Indonesian dish.  It has been an Indonesian cuisine fewer at our house lately.  Sambal Goreng (pronounce some-ball go-rang) is a Javanese dish made of sambal (spicy chili condiment) that is stir fried with other herbs and spices for long minutes before coconut milk is added to it. It is a stew curry like Thai panang or red curry.  The traditional ingredients are not vegetarian (except sometimes we use potato)  such as chicken livers, gizzards, etc.  Items that are kind of gross to vegetarians.  Sometimes people use shrimps and fish also.  The Javanese also use terasi or shrimp paste.  Therefore, a vegetarian has to be careful in eating Indonesian curry that has no meat in it since shrimp paste may still be used.

I veganized it without using shrimp paste or meat by using potato, carrots, green beans, and edamame.  I also use miso to replace the shrimp paste.  Tofu and tempeh can also be added to it.  This time I incorporated Beyond Meat just because I just want to try cooking with Beyond Meat.  I love to experiment and try new things.  I am fine with eating tofu and tempeh but I love to venture to other options that are available to vegans.

It was not easy to get my hands to Beyond Meat.  I first heard about it from Phoney Baloney's when they still have their sandwich business.  They made delicious chick'n sandwiches with this product.  For a long time Beyond Meat is not available to retail consumers like me.  Only just recently that it is available in Whole Foods in retail packaging.  However, I didn't buy it from Whole Foods this time.  I bought the 5 lbs. package of unseasoned one from Viva La Vegan Grocery.

It's a long drive for me to get to Viva La Vegan Grocery.  However, it was well worth it.  Not only I was able to shop for vegan stuff WITHOUT LOOKING AND CHECKING INGREDIENTS (how awesome is that?) but I also got to eat at Vegan with Joy (the vegan deli inside this grocery store).  The food at this deli was really good and the grocery was large.  It was an awesome visit to this place.

Now, about this dish.  I use the same herbs I used in making the Vegan Indonesian 'Lamb' Curry but I used less spices and a milder spice, coriander.  I did use fresh chili and controlled the spicyness in my guidance title 'About the level of heat' in this blog.  The dish below looks red and spicy but it is not that hot.

Vegan Indonesian Sambal Goreng (Curry)
Serve 6-8
Printable Recipe

Ingredients:
12 oz. Beyond Meat, Extra Firm Tofu, or Tempeh, cut into cubes
Note:  if using tofu or tempeh, I usually, bake them in the oven until brown and crispy first
2 cups shelled edamame (frozen and then thawed)
2 medium tomatoes (fresh), diced into cubes
1 1/2 cups frozen green beans(thawed)
1 1/2 cups diced carrots  (peeled and diced)
2 cups diced potatoes (peeled and diced)
1-2 tsp. salt
2-3 brown sugar or palm sugar
1-2 tbps. miso
1 cup thick coconut milk
1 cup vegetable broth
2 tsp ground coriander
1/4 cups tamarind water or a few squeezes of lime, optional
Note: soak 1 inch tamarind paste in warm water
Oil for stir frying sambal

Spice paste ingredients:
6 shallot cloves, peeled
5 garlic cloves, peeled
5 candlenuts
3 large dried New Mexico chili
Note:  Soak the dried chili in the 1-2 cups warm water for 10 minutes, remove stem and seeds, drained and reserve the soaking water
3 fresh Thai Chili (green serrano chili), use less for less spicy

Fresh herbs:
2-3 slices fresh ginger
2-3 slices fresh galanga or laos
2 stalks fresh lemongrass (use the white part only), pound them and then slice to 2 inches long
3-4 fresh kaffir lime leaves

Accompaniments:
Fried Shallots or Brambang goreng
Chips (veggie or garlic chips) or garlic krupuk

1. Put all spice paste ingredients into a food processor, mini chopper, or blender.  Grind until it becomes a paste.  Add a little bit of chili soaking water to make it easier to grind.
2. Heat a large pot or wok in medium high temperature.  Add 1-2 tablespoons of oil.  Add the spice paste.  Stir fry the sambal or spice paste for about 10 minutes.  Add a little bit more of chili soaking water if it sticks to the wok or pot.
3. Add all of the fresh herbs ingredients.  Then, stir to combine.
4. Add tofu, tempeh, or Beyond Meat, diced carrots, diced tomatoes, and diced potatoes.  Add miso.  Add 1 cup vegetable broth and more of the chili soaking water until it barely covers the ingredients but not too soupy.
5. Simmer and stir to combine with the spice paste.  Add salt, brown sugar or palm sugar, and the coriander.  Continue simmering and stir frequently about 20 minutes or until carrots and potatoes are done but still firm.  The tomatoes should disintegrate some at this point.
6. Add coconut milk, edamame pods, and green beans.  Taste and add more salt, sugar, and the tamarind water or a few squeezes of lime, if using.   Combine and simmer for another 5-10 minutes.
7. This dish is better served the next day when all the spices and herbs are absorbed to the ingredients.  Before serving, remove all the fresh herbs ingredients out of the curry.
8. Serve on top of steamed rice, sprinkle with fried shallots, and eat with chips on the side.



It's delicious served on top of steamed rice, accoumpanied with chips(krupuk).  Using the chips to scoop rice and curry is a yummy way to eat this dish.



Vegan Indonesian Nasi Goreng (Fried Rice)

Indonesian Nasi Goreng served with Veggie Chips, Slices of Cucumber and Tomato, and Scrambled Tofu

Indonesian fried rice also called Nasi Goreng (Nasi = Rice, Goreng = Fried) is different than any other fried rice.  This Javanese fried rice is usually spicy hot and a bit sweet.  We use Kecap Manis or sweet soy sauce to add the sweetness(Kecap Manis sounds like KEH-chuhp MAH-nees or  similar sound to Ketchup Mayonnaise but there is no ketchup nor mayonnaise in this sauce).  Traditionally, Indonesians eat this dish for breakfast with fried eggs served on top. The fried rice is always made from leftover yesterday's rice.  Any leftover rice usually ends up as fried rice for breakfast the next day (Indonesians eat rice 3 times a day).  This dish can also be found in lunch or dinner menu or at street vendors so it is not really just a breakfast food.  It is usually meaty with chicken and shrimps.  On top of egg, the other accompaniments are usually shrimp chips and cucumber and tomato slices.  These accompaniments will counterbalance the heat of the dish.

Watch this video on how a non-vegetarian Nasi Goreng is made.  The video mentioned that Nasi Goreng is popular in Holland and a part of Dutch food.  This is true since the Dutch conquered Indonesia for hundreds of years and brought this savory hot dish back to their homeland.

In veganizing this dish, I used the following:

Rice
I use white or brown basmati rice (long grain rice is the best for fried rice).  I cooked and put the rice in the fridge the day before or use leftover rice and then break it down with hands (just like in the video).  It is really important to do this before stir frying the rice.

Meat Substitute
I used Gardein, Soy Curls, or Baked Tofu (store bought or home made).  Sometimes, I use vegan shrimp but not always.  I also love adding shelled edamame to it or frozen peas will do too.

Shallots
If you notice, Indonesian food use a lot of shallots.  We prefer to use shallots than onions.  We use a lot of shallots.  In fact, I didn't see brown or white onions until I moved to US.  In Java, we always use shallots for our cooking

Accompaniments
I used scrambled tofu as the egg and veggie chips instead of shrimp chips.  There are Indonesian garlic chips that are available that I could have deep fried just like what they did in the video but I was just too lazy to do the deep frying (make magic as the Chef in the video said).  I used these Veggie Chips (available in Trader Joe) instead.  The chips are great to use to scoop the fried rice.  The crunchiness of the chips combined with sweet hot fried rice, scrambled tofu, and cucumber/tomato slices is pretty yummy!

Sambal
The use of sambal is really important.  Sambal and Kecap Manis are the key to Indonesian fried rice.  I love to make this fried rice when I have my Sambal Tomat (Spicy Javanese Tomato Sambal).  Another kind of sambal such as Sambal Oelek or Chili Garlic Sauce can be used but homemade Sambal Tomat is just much better.

Fried Egg
For this dish, I tried making the scrambled tofu with The Vegg.  It was good but I found that this product is pretty expensive.  I have made scrambled tofu without it and turned out almost the same. Any recipe for scrambled tofu is good to go.

Use long grain rice

Vegan Indonesian Nasi Goreng(Fried Rice)
Serve 6-8
Printable Recipe

Ingredients:
6 cups cooked White Basmati Rice (leftover cold rice)
Note:  If rice is made the same day, put it in the fridge for 3-4 hours before using.
2 cups soy chicken such as Gardein, Soy Curls (rehydrated), or smoked baked tofu, small cubed
1 cup vegan shrimps, diced (optional)
2 cups shelled edamame, thawed
2 1/2 cups shallots or onion, slice thinly
1 - 2 red jalapenos, chopped (reduced or opt out for less spicy)
4 garlic cloves, minced
2 Tbsp. Safflower or Canola Oil
1/4 cup vegetable broth
4 green onions, slice thinly


Sauce/Spices:
6 Tbsp. Sambal Tomat or 3 Tbsp Sambal Oelek/Chili Garlic Sauce
Note:  My sambal tomat is less hot than store-bought sambal.  To reduce heat, cut it in half.
2 Tbsp. Toyomansi or Vegan Fish Sauce replacement or Bragg's Liquid Aminos
5 Tbsp. Kecap manis
1/2 tsp. salt or to taste
1/2 tsp. ground white pepper

Accompaniments:
Veggie Chips or Garlic Chips
Tomato slices
Cucumber Slices
Homemade scrambled tofu (optional)
Brambang Goreng or Fried Shallots

1. Break down the cold rice with fingers so rice is loose and dry.  Make sure that all clumps are broken down. Set aside.
2. Heat wok on top of medium high heat.  Add oil and swirl the oil around to cover wok surfaces.
3. Add shallots/onions.  Stir fry until they are fragrant and limp.  Then add garlic and chopped red chili.
4. Stir fry more until onions/shallots are a bit brown.  Add soy chicken/seitan/soy curls/tofu to the wok.  Add the vegan shrimps, if using. 
5. Stir fry some more and add vegetable broth when things start to stick into the wok.
6. Add sambal, toyomansi/liquid aminos/fish sauce replacement, kecap manis.  Combine with stir fried ingredients. Stir fry until sauce ingredients are combined well with all other ingredients.
7. Gradually add rice and shelled edamame to the work and mix well with the stir fried ingredients in the wok.  Taste and add salt and white pepper.  Add more kecap manis, toyomansi, and sambal if necessary.
8. When everything is combined well and taste delicious.  Mix in the green onions. Combine well and take it off heat.
9. Serve with fried shallots on top and scrambled tofu, tomato slices, cucumber slices, and veggie or garlic chips on the side.

Vegan Lemongrass Tofu or Faux Fish



Above: Lemongrass soy/faux fish.  Below: Lemongrass tofu.

We visit vegan Vietnamese restaurants pretty often.  Our favorites are nearby Loving Hut and Thuyen Vien.  Lemongrass soy fish or tofu is on their menu and we love this dish.  I've been trying to develop a recipe that I want to blog but somehow could not get the taste right until I found a perfect sauce to replace the fish sauce.  I found it by way of facebook, a discussion with a fellow vegan about a replacement of fish sauce.  This sauce is called Toyomansi, a Filipino soy sauce with calamansi in it.  Perusing a nearby Asian market, I found it, here is the picture of the bottle below:



Toyomansi, a delicious fish sauce replacement.

I thank my fellow vegan in fb for her suggestion.  This sauce is quiet delicious.

Making it with faux fish or soy fish:
Another discovery, lately, for me, is a store with a lot of vegan faux meat in Monrovia, CA, called Vege USA.  This Taiwanese based company for faux meat and seafood products has been in business since 1998.  They were creating vegetarian products instead of vegan products.  However, visiting the store (the headquarter has a small market or store) and talking to the worker in the store, this company is in the process to turn their products to vegan.  There is a whole freezer section dedicated for vegan products.  The process takes a long time but they are trying.  I was able to get a good vegan soy fish from them.  In the past, I made my own vegan soy fish but lately buying it is easier.  Some people will say that they don't like faux meat or seafood.  Oh well, I grew up eating fish and love the 'seafoody' flavor so I still enjoy eating faux fish.

Making it with spongy tofu:
If faux fish is not your thing, you can make this dish with tofu.  I suggest the extra firm tofu.  I found that tofu can be bland in a stir fry dish unless I soak and marinade the tofu pieces first with the spices.  I fix the problem by freezing the extra firm tofu first overnight and then leave it to thaw the next day on a colander.  Before freezing it, do not squeeze the water out of the tofu.  I usually take out the tofu from the box, wrap it in a saran wrap tightly and put it in the freezer.  The water in the tofu will be frozen and crystallized so when it is thawed, it forms holes as pictured below.  After it is thawed, I squeeze the water out and the tofu becomes spongy.  If the tofu is soft, there are a lot of water in the tofu so when it is thawed, the tofu reduced to half of the original size.  For this dish, I prefer the extra firm spongy tofu. The benefit of using the spongy tofu is that the sauce and spices easily absorbed into the tofu so it is not bland.  The tofu is really like a sponge absorbing the spice and sauce well.   But then again, some people do not like the texture of spongy tofu.  In that case, extra firm tofu can be used in this dish (without freezing and thawing).  It is a matter of preference.


From left to right:  extra firm tofu, extra firm spongy tofu, soft spongy tofu

Vegan Lemongrass Soy Fish or Tofu
Serve 6
Printable Recipe

Ingredients:
4 cups soy fish or extra firm spongy tofu or extra firm tofu (drained, pressed)
2-3 Tbsp. Canola or Safflower oil
4 garlic cloves
5 shallot cloves
2 stalks fresh lemongrass, use the white stalk only and remove the fibrous and leafy tops, cut into 1-inch chunks
1 medium red jalapeno or 2 red thai chili, optional
¼ tsp. salt, optional
Note: toyomansi or vegan fish sauce can be salty. Salt may not be necessary.
2 Tbsp. Brown Sugar
3 Tbsp. Toyomansi or Braggs Liquid Aminos or Vegan Fish Sauce
½ tsp. curry powder
1 cup vegetable broth (non-salty kind is preferable)

1. Preheat oven to 425 F. Cut soy fish, tofu or spongy tofu to bite sizes. With a brush or oil -spray bottle, apply oil soy fish or tofu pieces (using ½ to 1 tablespoon of the oil).
2. Bake soy fish or tofu until crispy, about 25minutes - for fish and 35 minutes for tofu, flip over about halfway of cooking. The fish or tofu should be brown and crispy. Set aside to cool.
3. Using a food processor, grind lemongrass, garlic, shallots, optional red chili, and salt until it is very fine. Scrape the side a couple times to gather ingredients. The final result is a spice paste.
4. Heat a large wok or nonstick frying pan on a medium high heat. Add 2 tbsp. oil. Then, immediately, add the herb paste (from no. 3). Stir fry this herb paste for 10 minutes. Be patient, this is dry frying process. It needs to be slightly brown and dry before continuing to the next phase. Add a little more oil or water if it starts to stick to the pan. The aroma of browned herbs will be delicious.
5. Add baked soy fish or tofu and mix with the browned herbs, mix well and stir fry for 1-2 minutes.
6.  Add toyomansi or liquid aminos or vegan fish sauce, brown sugar, curry powder, and mix well with soy fish or tofu mixture.
7. Add vegetable broth. Let the soy fish or tofu soak all the liquid and stir fry for another 5 minutes. Another option is not to use broth and have this dish as a dry dish. I like it both ways.
8. Take it off heat and enjoy with my perfect brown rice and Indonesian Salad with Spicy Grated Coconut Dressing or Indian Kale-Cabbage Thoran.

Baked soy fish until crispy.

Before



 After:  Spice paste was sticky before.  After 10 minutes, it is brown, fluffy, and loose.

  

Serve Lemongrass fish or tofu with brown rice, Indonesian salad, or Indian Thoran, a perfect combo.

Vegan Indonesian Salad with Spicy Grated Coconut Dry Dressing- Urap

Traditional Javanese Salad - Urap

I am blogging Indonesian food again.  My DGH (my dear gringo husband) likes Indonesian dishes so I continue with this trend to make more veganized Javanese dishes. He loves this Javanese traditional dish called Urap! This one is a dish that Indonesians make for community celebrations such as birthdays, house warming parties, baby showers, weddings, bridal showers, etc. etc.  It's great for potlucks or picnics since it can be served in a room temperature.  Just like the Koreans who bring Japchae into potlucks or picnics, Indonesians bring Urap.  One reason this dish is great for potluck is that it is easy to make as long as the fresh (can be frozen and then thawed) grated coconut can be obtained. This dish is similar to Indian Kale-CabbageThoran that I blogged back in 2012.

The title says 'Dry Dressing'.  Yep, it is not like the Western salad dressing with oil and vinegar, emulsified.  This dish uses thinly grated coconut, the thinner or smaller the better, as dry dressing.  Usually, it is also spicy hot like sambal. However, the level of heat can be reduced by using my tip below(about the level of heat).  I have trained DGH to eat spicy hot food but his is not at the level of heat I can take and I always make it less spicy for him.

About the coconut:
OMG, coconut became so popular in the US.  The natural market in my neighborhood I go to sells coconut oil, coconut milk, coconut cream, coconut juice, fresh young coconuts, etc.   Wow!  I remember about 20 years ago I had to hunt down coconut juice or coconut milk in Chinatown when I wanted to make Indonesian dishes.  For this dish, I buy the frozen grated coconut(from fresh and not dried) at an Indian market/store.  Actually, the guy at the Indian market sells fresh coconuts (not the young coconut) and is willing to break the coconut for the customers.  I am just too lazy to peel and grate the fresh coconut.  I could have done it with a fine spice Microplane grater.  I am also hoping that my readers can find this kind of frozen grated coconut at a nearby Indian market.  I haven't yet tried to prepare this dish with unsweetened dried grated coconut and reconstitute it with warm water. It may work, however, the taste is better if it is made with fresh coconut. Below are pictures of 2 different brands of frozen grated coconut in the Indian markets.

About the level of heat:
Big chili is not hot! The smaller chili is hotter than the big one, that's for sure. The red small chili(fresh Chili Arbol) is SUPER hot (about 15000-30000 Scoville unit). Chili Arbol is not as hot as Habanero but it is pretty hot.  I usually use 2-3 of this red chili per dish and it can be omitted altogether.  The next level is the medium size chili such as red Jalapeno (basically, it is jalapeno that is ripened) which is medium hot.  The mildest is the dried New Mexico(dried Anaheim pepper) that is reconstituted in warm water after the stem and seeds removed.  New Mexico chili is readily available in most market, especially, Hispanic market.  Therefore, it really depends how you like the heat.  I combine the red small chili with 3-4 large New Mexico chili in my dishes.  Sometime I combine the red Jalapeno with New Mexico chili.  I always use the New Mexico chili since I like the taste(a bit sweet) and how it makes the dish red but not hot.  If fresh small red chili is not available, the dried chili called Chili Arbol can be used.  They also need to be reconstituted in warm water.  I have used this kind of dried Chili Arbol when the fresh ones are not available.  Warning: always use gloves when handling chili or wash hands immediately and don't rub face or eyes.

From lower right, clockwise: hot fresh chili arbol, medium red jalapeno, reconstituted New Mexico chili, hot red dried chili arbol.

Vegan Indonesian Salad with Spicy Grated Coconut Dry Dressing- Urap
Serve 6  Printable Recipe

Vegetable Ingredients: (they will shrink after steaming)
6-8 cups kale, cut into julienne or shreds
1 cabbage, cut into julienne or shreds (about 6 cups)
4 cups cut green beans (fresh), either julienne cut or about 1 inch
2 cups bean sprouts, optional

Dry dressing ingredients:
1 ½ cup fresh grated coconut or frozen and then thawed
4 garlic cloves
4-5 shallot cloves
1 tsp. salt
3-4 large New Mexico chili, reconstituted in warm water after seeds and stem removed
2-3 hot red chili or serrano chili, use less for less hot and see 'About the level of heat' how to make this dish spicy or less spicy, can be omitted completely for mild spicyness
1 Tbsp. miso (light brown or white mellow)
Note:  traditionally, this dish is made with terasi or shrimp paste.  I replaced it with miso.
1 Tbsp. palm sugar/gula jawa/brown sugar
New Mexico chili soaking water or plain water

Preparing the dry dressing:

1. Using a food processor or mortar and pestle, grind garlic, shallot, salt, New Mexico chili, red hot chili/serrano chili until smooth. Add a little water or chili soaking water, a little at a time, until this mixture come into a paste.
2. Combine the spice paste with the grated coconut, miso, and sugar thoroughly with hands or a large fork.
3. Steam this dressing for 15-20 minutes. Set aside and let it cool.

Preparing steam vegetables:
Note: the veggies are supposed to be lightly steamed, don’t overkill in the steaming process.

1. Use a large steamer such as a large wok with bamboo steamer on top. Boil 4-5 cups of water.
2. Once the water is boiling, pile in shredded kale, steam for 5-6 minutes.
3. Take out the steamed kale and spread onto a cookie sheet for a quick cooling.
4. Repeat step 2 and 3 for cabbage, green beans, and bean sprouts. Bean sprouts takes only 3-4 minutes. Each time spread steamed vegetables on a cookie sheet for a quick cooling.

Mix the salad:

1. Mix the lightly steamed vegetables and dry dressing when everything is COOL.
2. Combine dressing and veggies thoroughly and serve in a room temperature.  Add salt if necessary.
3. Store in the fridge but let it out on a room temperature or heat up in a microwave for 1 minute before serving.

Just like Indian Kale-Cabbage Thoran, this dish is usually better accompanied with somekind of fish dish.  The Lemongrass Soy Fish is a great companion.

Vegan Indonesian 'Lamb' Curry - Gule or Gulai

Indonesian 'Lamb' Curry - Gule or Gulai

The Indonesian food cravings still exist in my system.  I crave Indonesian ethnic dish such as this one Indonesian Lamb Curry or called Gule or Gulai.  I think I am craving the spices and not craving to eat the lamb/goat or meat.  The curry taste is pretty unique.  I can't really compare it with Indian curries since the spices are similar to Indian but we, Indonesians, add fresh herbs to it like galanga, kaffir lime leaves, bay leaves, and lemon grass.  It doesn't taste like Thai curry either since spices like cloves, coriander, cardamom,  and cumin are used.  Is it a fusion between Indian and Thai curry?  Maybe, that's the only thing I can describe it.

Herbs used in Indonesian dishes(from left to right, clockwise):  galanga, shallots, garlic, ginger, kaffir lime leaves, and lemon grass.

I opted to use fresh herbs as much as possible.  Living in Southern California makes it easier to do that since I can find them easily in Asian markets.  In fact, if you read my previous posts, I grow my own lemon grass and kaffir lime.  These plants are thriving all year long in my backyard and I just pluck them whenever I need to cook Southeast Asian dishes.

In the past, I often cook Indonesian dishes by buying store-bought spice paste like Bamboe, Munik, or Indo Food.  It is supposed to be easy.  I can just stir fry the spices, add other ingredients, add coconut milk if needed, and voila, an Indonesian dish is done.  However, lately, I found out that these spice companies started adding MSG although sometimes it is not listed in the ingredients list.  In fact, they started to do that on Indonesian snacks and chips, too. Urrrgh!  I am not sure either if terasi or shrimp paste is included but not listed.  Therefore, I decided to make my own spices and learn to cook it from scratch which is more elaborate but believe me the taste is better homemade.

Tools needed:  mini chopper/spice grinder, a food processor or a mortar and pestle as shown in my previous post.

Vegan Indonesian 'Lamb' Curry - Gule or Gulai
Serve 6

Ingredients:
2 pkgs. Gardein Beefless Tips  or 3-4 cups cubed super firm tofu or 3-4 cups cubed tempeh
Note:  The Gardein Beefless Tips are the best for this dish.  A friend of mine said 'I can fool a meat eater using these'.
1 cup coconut milk or light coconut milk
1 cup water or vegetable broth
1 Tsp. salt or more to taste
2 Tbsp. palm sugar or brown sugar
2 cinnamon sticks
Oil, non-flavor such as canola or safflower oil

Herbs:
2-3 slices fresh ginger
2-3 slices fresh galanga or baby ginger
2 stalks lemon grass, sliced (use white part only)
3 bay leaves, dried
3 kaffir lime leaves, crushed with your hands to releace aroma

Spices to blend in a spice grinder or mortar:
1 Tbsp, coriander seeds
1 tsp. black peppercorns
1/4  of a nutmeg or 1/4 tsp. ground nutmeg
5 whole cloves or 1/4 tsp. ground cloves
1 tsp. cumin seeds
2 cardamom seeds
1/2 tsp. turmeric powder
Note:  I suppose you can use all ground spices to start with.  However,  I prefer to temper my spices on a hot cast iron and then cool them before grinding. 

Spice paste:
6 candlenuts or kemiri(see picture below)
6 shallot cloves

Accompaniments:
Fried shallots for topping
Lalapan or fresh cut tomatoes, cucumber, lettuces, green beans, etc.
Note: Lalapan means eating rice, meaty dish, and fresh vegetables with sambal.
Sambal Tomat from my previous post

1. If using firm tofu or tempeh, pan fry cubes in oil or sprayed with oil and baked them in 400F oven for 15 minutes to brown them.  Set aside.  This step is to firm up the tofu or tempeh as they will be simmered in curry sauce.
2. Combine all spices and blend until smooth in a spice grinder or in a mortar and pestle.
3. Into a mini chopper or a food processer or the mortar, add candlenuts, shallots, and spices above (no. 2) and blend into a spice paste.  Add a little water if necessary to make the paste.
4. In a heavy bottom pot or a wok, add 2 tbsp. oil on a medium high heat.  Add spice paste and pan fry for 5  minutes until fragrant.  Be patient to stir fry the spice paste since this step release the aroma for the curry. 
5. Add fresh herbs: ginger, galanga, kaffir lime leaves, lemon grass.  Also add the cinnamon sticks.  Combine them with the stir fried spice paste for another 3 minutes.
6. Add Gardein Beefless Tips or cubed tofu or tempeh.  Combine the spices and herbs with this ingredient for another 3-4 minutes.
7. Add coconut milk, water, salt, and palm or brown sugar.  Add more salt or sugar to taste.
8. Simmer for 30 minutes.
9. Serve with rice and accompaniments.

Indonesian dishes often use dark palm sugar or gula jawa, tamarind paste, and candlenuts or kemiri.

This is how I served this dish to my husband today, from top left, clockwise: Sambal Tomat,  My Perfect Brown Rice, and fresh cut vegetables. 

Vegan Yeast Doughnuts

This is a long post.  Also, I am going to the dark side with this post, to the unhealthy world:  Vegan Doughnuts!  Is it spelled doughnut or donut?  Does it matter?  I will use both spellings.   I posted some pictures of these doughnuts in fb a while back and my vegan friend asked me to blog the recipes.  I don't usually eat doughnut and haven't been for a long long time since it is not available readily for us vegans.  I really try to eat healthy vegan food so it is good that it is not easy to get this unhealthy but delicious morsel.
 
I am talking about yeast doughnut instead of the cake doughnut.  You know that there is a difference, right?  My favorite is the yeast kind.  I've been to Ronald's Donut and Voodo Doughnut , shops who sell this kind of donuts. They are really really good but thank goodness they are really really far away. I also prefer the deep fried kind.  Sorry, if it is not deep fried it is not a doughnut to me.   I don't usually eat deep fried food, not daily, but once a while I will eat deep fried food and enjoy it.   If it is baked, the yeast doughnut is called bread in the shape of doughnut.  For the cake doughnut, if it is baked, then, it is really cake in the shape of doughnut.  This is just my opinion.  If I want to eat doughnut then I prefer the deep fried one.  Someone will ask me if these can be baked.  Yes, but then it is bread.   They can be baked in 375F for 25 minutes until golden brown.  The sugar will not stick to the baked doughnut so I sprayed or dipped the doughnuts into coconut oil or vegan butter before I sprinkle them with sugar.  Below is a picture of baked Bombolini, an Italian donut filled with vegan custard and sprinkled with cinnamon sugar.

Baked Bombolini, an Italian donut style

This recipe came about after I learned making bread recently.  I perused many different sweet bread recipes and tried to imagine which one would be good for doughnuts.   I also tried different ways of replacing eggs in sweet bread and this one seems to be the perfect way for doughnuts. After trying and changing a few ingredients and measurements, I came up with this recipe below.  I have been really satisfied with the result.  The doughnuts melt in my mouth and so very soft and light.

I would like to share some tips and suggestions about the ingredients first so you'll know what I use:

1. About the yeast: After learning baking bread, I have been using SAF Instant Yeast and bought it in 1 lb package from Amazon.  The instant yeast is easy to use because it doesn't need to be activated with warm water.  Basically, I just throw in the instant yeast, flour, salt, liquid together and then knead it.  No fuss with mixing it with warm water at all.
2. About the flour:  I use Unbleached All Purpose flour.  King Arthur is supposed to be the best for making bread but it is hard to find in my area and if I find it, it is very expensive.  I use Bob's Red Mill organic kind and it's good.  After learning making bread, please, please, weigh the flour for measuring instead of using a cup measuring.  For accuracy, this is the way to do it since measuring flour by cup-measuring tool is not as accurate due to your environment (dry or humid air, etc.).
3. About the coconut oil:  I am trying not to use products with palm oil in it so I came up with this Organic Virgin Coconut oil from Trader Joe's.  I love it.
4. About temperature:  Please make sure that all ingredients are at room temperature.  Do not refridgerate ingredients before hand.  If it is cold, let it out at a room temperature before mixing.
5. Planning:  It takes about 12 hours or more to develop the dough.  Planning is really important.  I  prepared the dough on a weekend day and shape the doughnut early in the morning the next day.  Meanwhile while waiting for the dough to be ready, I prepared the glazes, the filling, and the topping ingredients.

Vegan Yeast Doughnut
Makes 1 dozen doughnuts and more than 1 dozen doughnut holes

Ingredients:
280g or 10 oz. Unbleached All Purpose Flour (about 2 cups, but please use a food scale to weigh the flour)
3 Tbsp. vegan sugar
1/2 tsp. sea salt (fine texture)
1 Tbsp. Instant Yeast
1/2 cup coconut milk  (from a can or fresh)
3 Tbsp. Organic Virgin Coconut Oil (it is solid kind)

Egg replacement:
1 Tbsp. Cornstarch
1/2 cup water (at room temperature)

Grapeseed oil or Safflower oil for high heat for deep frying (abou 6-9 cups, depending on the size of the pot)

1. Mix the cornstarch and water in a small pot (2-cup) and use a whisk, combine it together, vigorously, until all the cornstarch is mixed and not lumpy.  It will be smooth and the color of milk (opague).
2. Cook it on top of medium high heat.  Use the whisk, keep stirring, until the mixture is thickened and bubbly.  When it starts to boil, turn down the heat to simmer and let it simmered for about 1-2 minuts until the color is not chalky or opague anymore but resembles the texture and color of glue.
3. Let it cool in the pot.

Kneading the dough:
I prefer to use a mixer with a dough hook.

1. Into a mixer bowl (with the dough hooks attached), add the cooled cornstarch mixure above, coconut milk, flour, sugar, sea salt,  and instant yeast.  Turn on the machine to knead for about 2-3 minutes.
2. Add the solid coconut oil and let the machine knead and mix for another 7 minutes.  The dough should be smooth and not sticking to the side of the bowl.  If there are remnants of dough sticking to the side, it means that there is not enough flour, add a little bit more flour until the dough is combined and kneaded.
3. The dough should be smooth to the touch and NOT STICKY but soft.
4. Shape the dough into a ball and put it in an oily bowl (use oil spray lightly on the inside of the bowl).  Cover with a saran wrap to prevent drying out and let it sit at a room temperature for about 1 hour.
5. After 1 hour,  the dough should rise a little bit.
6. Refridgerate the dough in the bowl, covered, for at least 12 hours (or up to 18 hours) before starting to shape doughnuts. 

Shaping doughnuts:

1. Prepare several sheet pans covered with silpat, parchment paper, or saran wrap and dust lightly with flour.
2. Take out dough from the fridge.  At this time, the dough is firm and cold, almost the same as pie pastry.  Use warm hands to knead it on a floured cutting board and then use a rolling pin to flatten it and rolled it down to 12-inch diameter and about 1/4-inch thick (just like preparing pie crust).  Using a doughnut cutter or your own invention of a cutter(see picture below), cut the dough into doughnut shape, saving the holes, lay the doughnuts onto the prepared sheet pans.
3. Re-knead the dough scraps by shaping them into a ball and use the rolling pin to flatten again. Roll it down to a smaller diameter and about 1/4 inch thick.  Repeat again until finish.
4. Another option is to cut the dough into bars.
5. Let the doughnut dough rise for about 1 1/2 hour in a warm place.  Cover with linen towels to prevent drying out.

Using a drink shaker, I cut the dough for the large circle.

Then, use the top for the small circle.  Voila!

Frying the doughnuts:

1. Prepare sheet pans with a lot of paper towel on it (may use brown supermarket bag underneath it to absorb more oil).
2. Using a heavy cast iron pot, heat oil into 375F (use a frying thermometer).
3. Deep fry each donut about 1 minute, flipping to the other side, until golden brown.  Do not over crowd it by frying 2-3 doughnuts at a time.  Deep fry doughnut holes about 5 at a time.
4. Keep oil heated up to 375F at all time.  If the temperature goes down, wait a few minutes until it goes up again.
5. Place the fried doughnuts on the the prepared sheet pans and let the oil absorbed.
6. Glaze, fill, top, and enjoy!  Unfortunately, these doughnuts will not keep for the next day.  They are best to be consumed in the same day.  Donut shops make donuts everyday.

Glazing, filling, and topping doughnuts:
The glaze, filling, and toppings make doughnuts better, for sure.  It is best to glaze, sprinkle with sugar, and top the doughnuts while they are still warm.  However, it is best to insert the filling when they are already sprinkled with sugar and that they are cooled.  For custard filled chocolate bars, it is best to fill first then glaze the donuts.   Below are a few tips and recipes.  Each type of glaze and filling are good for 1 dozen donuts so please select one type of glaze for the recipe above or make half a recipe.

Sugar Glaze (enough to glaze 1 dozen donuts and their holes):
1 cup powdered sugar
2 1/2 to 3 Tbsp. non-dairy milk
1 tsp. clear almond or vanilla extract, optional
Mix powdered sugar with non-dairy milk 1 tablesspoon at a time.  Add the extract, if using.  After 2 tablespoon of liquid, check the consistency, it should be thick and coat a spoon.  If it is too thick, add more liquid 1 teaspoon at a time until desired consistency.

Maple Glaze(enough to glaze 1 dozen donuts and their holes):
1 cup powdered sugar
2 1/2 to 3 Tbsp. non-dairy milk
1/4 - 1/2  tsp. maple extract
Mix powdered sugar with non-dairy milk 1 tablesspoon at a time. Add the extract.  After 2 tablespoon of liquid, check the consistency, it should be thick and coat a spoon. If it is too thick, add more liquid 1 teaspoon at a time until desired consistency.

Chocolate Glaze(enough to glaze 1 dozen donuts and their holes):
3 Tbsp. Organic Virgin Coconut oil
1/2 Tbsp. Light Corn Syrup
2 Tbsp. non-dairy milk
1 tsp. vanilla extract
1/3 cup vegan chocolate chips
1 cup powdered sugar
Melt coconut oil and corn syrup in a small pot (2-cups size).  Add chocolate chips.  Use a whisk, melt and combine the ingredients together until it becomes a warm liquid.  Add the extract.  Then, add powdered sugar. Whisk and combine until it is smooth.  It is best to keep this glaze warm so I suggest to make it right before the frying of the donut.  Put it in a microwave for 30 seconds if it is drying out.

Custard Filling(enough to fill 1 dozen donut bars):
2 1/2 Tbsp. Bird's Custard Powder
3 Tbsp. vegan sugar
1 1/2 cup soy milk creamer
1 tsp. vanilla extract

1. Mix custard powder, sugar, and 1/2 cup of the creamer(cold) in a small pot.  Use a whisk to combine them together until mixture is not lumpy and smooth.
2. Heat the rest of the creamer in another small pot until it is hot.  Add the combined mixture from no. 1 above.  Keep stirring with a whisk until it starts to simmer and bubbly.  Turn the heat down and let it simmered while keep stirring for anothe 3-4 minutes until the mixture is thickened.
3. Take it off heat and add the extract.  Put wax or parchment paper on top and let it cool.  Refridgerate for 1-2 hours before using.
4. To fill doughnuts, pour custard into a piping bag with a large tip.  Insert a chopstick or small knife into the side of the donut to make a hole.  Pipe the custard into the donut then glaze with the chocolate glaze if making custard filled chocolate donut bars. 

Another filling suggestion:  strawberry jam and raspberry jam (without seeds).

Toppings and sprinkles:  sugar, colorful sprinkles, chopped nuts, shredded coconut, coconut bacon (homemade or Phoney Baloney Coconut Bacon), chocolate sprinkles, etc.

See my creation and combination below.  Which one is your favorite?

Chocolate frosted and topped with nuts and pearl sugar.

Maple glazed, sugar glazed, and sprinkled with sugar.

Doughnut bars: maple glazed topped with coconut bacon and chocolate glazed filled with vegan custard.

Round shaped:  sprinkled with sugar, jam filled or vegan custard filled.

Don't forget the donut holes:  glazed or sprinkled with sugar.

Smokey Roasted Buffalo Cauliflower

Smokey Roasted Buffalo Cauliflower

If you like spicy hot snacks, this snack is for you.  This post was inspired by Roasted Buffalo Cauliflower from a new vegetarian cafe in Orange, CA: Meads Green Door.  I had a Taco Salad for lunch at this restaurant which contain greens, black beans, corn, green olives, roasted pumpkin seeds, avocado, tomato, grilled soy chicken (Gardein, I think), and roasted buffalo cauliflower with chipotle ranch dressing.  I decided to create it at home: Smokey Roasted Buffalo Cauliflower. Oh yeah!

It was delicious!  I should have served this as a Super Bowl snack but, oh well that was 2 weeks ago, I still enjoyed it after Super Bowl.  This dish is best serve immediately when it is still hot.  However, when it is cold, it's great for salad.  Therefore,  I also made the salad and called it Roasted Buffalo Cauliflower salad with vegan ranch dressing.  The star was the roasted cauliflower so I put it in the middle of the bowl.

It is really simple to do.  I used this hot pepper sauce:  Trader Joe's Jalapeno Pepper Hot Sauce  but you can use other red hot sauce suitable for hot buffalo wings.  I also used smoked paprika and smoked salt (Alderwood Smoked Salt).

There are a lot of other buffalo cauliflower recipe in the Internet but most of them are deep fried.  This recipe is ligher since it is roasted and I prefer it this way.  I also did some experiment to incorporate panko breading sprinkled onto the marinated cauliflower.  The results will produce some crunchy-spicy panko breading morsels which are so delicious.  Either preparation is good whether it is with or without the panko breading although the one without panko breading is more suitable for the salad below.

This roasted cauliflower has crunchy-spicy panko breading morsels on it.

Smokey Spicy Roasted Buffalo Cauliflower
Serve 6-8 as snacks
Printable Recipe

6 cups cauliflower large chunks (about 1 large cauliflower)
3 Tbsp. Safflower Oil
3 Tbsp. Hot Pepper Sauce
1 tsp. sugar
1 tsp. smoked paprika
1 1/2 tsp. finely minced garlic
1/2 tsp. smoked salt

Optional: 1 cup panko breading

Accompaniments:
Vegan Ranch salad dressing
Celery sticks
Carrots sticks

1. Preheat oven to 425-450 F, depending on how hot your oven is.  Mine is not too hot so I used 450 F and put it in convection roast setting if you have one.
2. Combine oil, hot pepper sauce, sugar, smoked paprika, minced garlic, and smoked salt in a small bowl.
3. Put cauliflower florets in a large bowl and drizzle with hot sauce mixture.  Combine thoroughly.
4. If using panko breading, sprinkle the panko and if possible let them stick to the marinated florets.  Not all breading will stick to the cauliflower.
5. Prepare a large cookie sheet with parchment paper or silpat. Spread cauliflower mixture onto the cookie sheet.
6. Roast for 20 minutes, stir and flip the florets, and roast about 10-15 minutes longer until the cauliflower is cooked but still firm.
7. Serve IMMEDIATELY or store in a container for salad when it is cold.

Cauliflower combined with spicy sauce before they are roasted.

 Here are what are needed for the salad:

Roasted Buffalo Cauliflower Salad
Serve 6-8 as a meal

Cold roasted buffalo cauliflower above
6 cups of greens (can be cut up romaine lettuce, packaged spring mix, arugula, herb mix, etc.)
2 tomatoes, chopped
1 cup each chopped celery and carrots
1 can whole kernel sweet corn, drained
1 can black beans, drained and rinsed
1 can green olives, drained and sliced into 2
2 cups gardein chicken or baked tofu cubes
1-2 avocado, sliced
1 cup roasted pumpkin seeds
Tortilla chips, optional

Vegan Ranch Dressing or Vegan Creamy Garlic Dressing (store bought or home made)
My favorite is Follow Your Heart brand.

1. Arrange greens in a large salad bowl.
2. Add all the ingredients on top and arrange as pictured below.  If using panko breading, sprinkle the crunchy, spicy, roasted panko morsels over the salad.
3. Drizzle with dressing. Toss.
4. Add sliced avocado and sprinkle with roasted pumpkin seeds just before eating.  Serve with tortilla chips to scoop salad.

Roasted Buffalo Cauliflower Salad with Vegan Ranch Dressing (sliced avocado and roasted pepitas are added later just before eating).

We enjoyed this salad so much and were having it for 2 weeks in a row.  I hope you'll like it too.