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Vegan Rendang and Rice

Rendang is a traditionally a slow cooked meat stew originating from West Sumatra, Indonesia. The cooking method spread throughout the Malay archipelago as a way of preserving meat in a tropical environment.

Rendang refers to the cooking method and does not pertain to the dish itself.

    This combination does not exist.


    Soya Bean Nuggets 50.0 grams

    Soya Bean Nuggets

    Thai Red Curry Paste 5.0 grams

    Thai Red Curry Paste

    Jasmine Rice 50.0 grams

    Jasmine Rice

    Coconut Milk 100.0 ml

    Coconut Milk

    Kaffir Lime Leaves 1.0 grams

    Kaffir Lime Leaves

    Coriander 1.0 grams

    Coriander

    Vegan Pad Thai Sauce by Let's Cook 20.0 ml

    Vegan Pad Thai Sauce by Let's Cook


    • Time : 20.0 mins
    • |
    • Calories: 397.0 kcal
    • |
    • Protein : 29.0 g
    • |
    • Fat : 3.0 g
    • |
    • Carb. : 61.0 g
    : Your Kitchen Essentials
    Utensil: Pot for the Rice | Pan for the Beef Rendang|
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    - Soak the soya chunks in water overnight. Use enough water to completely submerge them.
    - Rice: Wash under running water. Then soak in water for 15 minutes.

    Wash and dry the vegetables prior to chopping (as required):
    - Coriander: pluck the leaves or chop finely
    - Kafir Lime Leaves: just wash and dry.
    : Make the Rendang
    Heat a pan on medium heat. Get the soya chunks out the water and squeeze out any excess water.. Once the pan is hot, add some cooking oil. Then very carefully sear the soya chunks in the pan. Lower the heat and add the Thai red curry paste to the pan. Let it sautee for a minute before adding the Vegan Pad Thai sauce. Add the coconut milk, crush the kaffir lime leaves and add them to the stew.

    Bring the stew to a simmer, cover and let it cook slowly for about 20 minutes. Garnish the rendang with coriander leaves just before serving.
    : Make the Rice, Plate and Serve
    Rice (g) : Water (ml) | 50g : 100ml | 100g : 200ml | 150g : 300ml | 200g : 400ml | 250g : 500ml | 300g: 600ml |

    Put the rice into a pot with water. Bring it to a boil, then down to a simmer. Allow it simmer gently for 15 minutes, keep an eye on the rice. Once the rice is done, turn off the heat and let it steam with its own heat for 5 minutes before serving. Lightly fluff it with a fork if you would like to, prior to serving.

    Plate and Serve:
    Plate the rice, top with Vegan Rendang and enjoy hot.