The texture of seitan in this is quite soft & sponge-y. It would be better if it’s firmer. However, the gravy flavour is super yummy.Serves: 4
What you need
- 125g Dried seitan cubes (roasted gluten)
- 10 cloves Garlic
- 5 Shallots
- 15 Dried red chilli, soaked in hot water to soften
- 4 Candle nuts, pan roasted
- 3 slices Galangal
- 1 inch Ginger
- 1 inch Fresh turmeric
- 2 stalks Lemongrass, using only the bottom part (white bits), sliced
- 5 T Oil
- 2 inch Cinnamon stick
- 5 Cloves
- 3 Cardamom
- 3 Star anise
- 5 Bay leaves
- 5 Kaffir lime leaves
- 10 Curry leaves
- 1/2 tsp Coriander powder
- 1 1/2 tsp Chilli powder
- 400 ml Coconut milk
- 1 cup Water
- 3 Tbsp Kecap Manis
- 1 tsp Salt
- 1 1/2 tsp tamarind juice
- 4 T desiccated coconut, pan roasted
How to put this together
- Cut dried red chillies and soak in hot water to soften
- In food processor (I use magic bullet), blend together garlic + shallots + chillies + candle nut + galangal + ginger + turmeric + lemongrass
- Heat oil in pan on low to medium heat
- Add cinnamon stick + cloves + cardamom + star anise, fry until fragrant
- Add paste from step 2. Fry until fragrant
- Add bay leaves + kaffir lime leaves + curry leaves + coriander powder + chilli powder. Fry until fragrant.
- Add dried seitan. Mix well to evenly coat the pieces.
- Add coconut milk + water + kecap manis
- Bring to boil.
- Cover and cook for 20 mins, stirring every 5 mins
- Add salt + tamarind juice.
- Taste & season.
- Continue to cook (uncovered) to reduce the gravy until the sauce is thick
- Add desiccated coconut. Mix well.
- Serve