Jackfruit Rendang

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Jack F Rendengwm

Don’t be afraid of making curries. Once you have the ingredients they are some of the freshest, easiest and fastest recipes to make.

Ingredients

For the paste

3 large cloves of garlic, peeled

2 red bullet chillies

2 French shallots

1 teaspoon of galangal, peeled and finely chopped

6 candlenuts

1 teaspoon of fresh ginger, peeled and roughly chopped

Rice bran oil for cooking

 

Other

2 x 565 gram cans of green jackfruit in brine

5 cloves

7 lime leaf pieces

2 stalks of lemongrass, bruised with the back of a knife

2 sticks of cinnamon

2 ½ cups of coconut milk

2 teaspoons of ground turmeric

3 tablespoons of organic tamari

1 ½ tablespoons of Massel beef stock powder

1 tablespoon of Sriracha hot chilli sauce

 

Method

Blend the paste ingredients in a mortar and pestle or food processor, until they are well combined and become a paste. Put a small amount of oil into medium pot. Scrape the paste into the pot. Cook it for a few minutes, on a low heat till fragrant.

Drain the jackfruit and discard the brine. Cut each of the jackfruit pieces lengthwise into 3 – 4 wedges. Add the jackfruit and the remaining ingredients to the pot with the paste. Bring it to the boil. Reduce it to a low simmer, Place a lid on the pot and cook *gently*for 45 minutes.

Discard the cinnamon and lemongrass once the rendang is cooked and serve.

Serving suggestion

Serve with steamed rice and Asian greens. Garnish with loads of fresh coriander.

 

Yields: 4 small serves

Time: 15 minutes of preparation. 45 – 50 minutes cooking time.

Notes: Candlenuts are highly toxic when raw. It is essential that they are cooked before being eaten. They are used in Asian cuisine to thicken sauces. You can purchase candlenuts from Asian and specialty grocers. Alternatively you can substitute with macadamia nuts

You can also purchase jackfruit from Asian or specialty grocers. It is sold in cans. Ensure that it is unripe jackfruit and in brine (NOT syrup). Potatoes, tofu, beans and other vegetables work well as a substitute for jackfruit in this recipe though too.

Jars of lime leaf pieces can be found in most supermarkets.

Make sure you shake the cans of coconut milk before you measure out your 2 ½ cups!

Sriracha hot chilli sauce is found in most Asian grocers and some supermarkets.

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Ranked 15th out of 60 vegan food blogs world wide by the judges for the 2014 Vegan Food Blog Guide. Also awarded the “Audience Choice” badge after having received the most nominations by the public.

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Tempeh Satay Skewers

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Satay Skewers wm042

YOU NEED

2 cloves of garlic, peeled and chopped

¼ cup of water

1-2 red bullet chillies

4 tablespoons of organic peanut butter

2 tablespoons of organic tamari or soy sauce

½ teaspoon of tamarind puree

2 teaspoons of pure maple syrup

1 tablespoon of fresh lime juice

Plus another ¼ cup of water

1 x 300gram block of organic tempeh

 

YOU DO

Put the garlic and a ¼ cup of water in a small pan. Bring it to the boil. Gently simmer the garlic for 5 minutes to get rid of the raw taste. Drain and discard any of the cooking water.

Blend the garlic and the remaining ingredients together (except for the tempeh), until they form a sauce. Put a small amount of sauce aside for dipping when you serve the satays. Keep the rest to use as a marinade.

Slice the tempeh (on the shorter side), into 7 even rectangles. Then slice each rectangle in half lengthways, to make 14 thinner pieces. Carefully skewer each piece of tempeh and lay flat in a plastic container.

Pour the rest of the sauce over the tempeh skewers and turn each skewer over, so that they are coated on both sides.  Put them in the fridge and give them time to marinate for at least an hour.

Cook the skewers on a medium heat, in a large non stick fry pan. Allow a couple of minutes on each side, until they are heated through and start to brown.

 

Serving Suggestion: Serve with sticky rice, chopped cucumber and the dipping sauce. Garnish with crushed peanuts.

Yields: 14 skewers

Time: 20 mins preparation. 1 hour minimum to marinate. 10 minutes cooking time.

Notes: For a smoky and fiery hot flavour, you can use 1 dried chilli instead of 2 fresh chillies. Just remove the seeds and soak the dried chilli in hot water before you blend it with the sauce.

You can purchase tempeh and tamarind paste at select supermarkets and Asian grocers.

The consistency of the satay can vary depending on what brand of peanut butter you use. If it’s a little runny just add a little more peanut butter and if it’s a bit dry, simply add a little water.

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Onde Onde

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onde onde 088wm

YOU NEED

¼ cup of shaved dark palm sugar

½ cup of glutinous rice flour

100 ml of water

1 teaspoon of coconut essence to taste

Natural green food colouring

½ cup of shredded coconut

 

YOU DO

Place a ¼ – ½ teaspoon of the sugar into the palm of your hand. Make a fist to squeeze the sugar together until it starts to stick to itself. Work the sugar into a ball and put it on a small plate. Repeat until you have 10 balls and place them in the freezer while you make the dough. Reserve any remaining sugar for another recipe.

Put a small pot of water on your stove top and bring it to the boil.

Sift the flour into a large bowl. Put the essence and a few drops of the food colouring into the water and whisk them till they are well combined.  Slowly add half of the water to the flour. Stir the mixture with a wooden spoon and add a little more water. As the dough becomes wet, use your hands to bring it together. Only add enough water until you get soft, smooth dough like consistency. If the dough is too dry add more water. If it is too wet, add a little flour. Place the dough onto your bench and knead it for a minute until it feels right.

Divide the dough into 10 equal portions. Roll into balls. Using your thumb, press a large indentation into each dough ball. Place the sugar in the indentation, fold the sides of the dough around the sugar and roll it in your palms again to form a layered ball. Repeat this until you have made 10 balls.

Place the balls into the boiling water. When they float to the surface, gently remove them with a slotted spoon and roll them through the coconut.

Serve immediately.

 

Yields: 10 balls

Time: 10 minutes preparation. 3-5 minutes cooking time.

Notes: You can purchase palm sugar and glutinous rice flour at Asian grocers.

 

I use a brand of food colouring called Hopper made using fruits and vegetables. It can be purchased from select health food stores.

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5 new recipes featured in the Winter edition of Nourish Magazine, released 12th June 2014

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Creamy Cinnamon Banana Smoothie

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YOU NEED

2 bananas

1 cup of Bonsoy Soymilk

brown rice syrup to taste

Ground cinnamon

 

YOU DO

Blend the banana, Bonsoy and brown rice syrup until smooth and creamy.

Pour in a glass and dust liberally with the cinnamon.

 

Yields: 1 serve for a hungry person or 2 smaller serves for 2 not so hungry people.

Time: 2 minutes

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Two of my recipes were published in GRAM Magazine’s 40th Edition (May 2014).  GRAM is distributed  to 100 cafes and restaurants throughout Melbourne every month.

Digital Edition

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Maple, Ginger Rhubarb w/ Coconut Ice Cream

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Rhubarb reminds me of my late Grandmother. She and Pappy grew it in their vegetable patch in the back garden of the house they lived in together for almost 70 years.

Every visit from them would involve containers of Gran’s stewed rhubarb. I love how like music and scent that food has the power to evoke such precious memories of people we have loved and have lost and of the stories they have left with us.

I was living in England when I received a call from home that she had taken ill. I left immediately but was too late to say goodbye. At her funeral I stood before all those whom attended and read out a letter I had written to Grandma on the flight home, when I knew she was dying and it included many memories of her and the food she made.

My rhubarb is much sweeter then Grandma’s was and she didn’t use ginger. I have also used maple syrup instead of cane sugar, but you can adjust the recipe to suit your tastes.

 

You need

500 grams of rhubarb, ends trimmed, cut into 1 inch pieces & washed

1/2 cup of pure maple syrup

fresh grated ginger, to taste

 
You do

Place all the ingredients into a pot and bring to a gentle simmer & cook for 10- 15 minutes, until the rhubarb is tender.

Serve with your favourite coconut, soy or cashew ice cream.

 

Yields: 4 small serves.

Time: 20 minutes

Freeze: Fine to freeze.

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A number of Malaysian Inspired  recipes and images by The Kind Cook, featured in Nourish Magazine’s Autumn 2014 publication.

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