Cover Elliz' vegan satay rendang (Photo: Daniel Adams)
Elliz' vegan satay rendang (Photo: Daniel Adams)
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Elliz Azhar, also known as The Kampung Vegan, has created two recipes that would fit perfectly into any festive celebration
Elliz Azhar is a household name in the local plant-based community. She frequently posts her mouthwatering and vibrant recipes to more than 150,000 followers on her Instagram and is on a mission to make a plant-based diet accessible to anyone.
Read more: Elliz Azhar on her plant-based journey as The Kampung Vegan
Tatler recently caught up with the renowned recipe developer to learn more about her journey as The Kampung Vegan and to learn two new recipes everyone should try this Hari Raya. To help you prepare for your festive feasts, Elliz has shared two of her plant-based Malaysian recipes that promise to be irresistible.
Jackfruit and Enoki Rendang
Above The jackfruit and enoki rendang is best served with ketupat
The jackfruit and enoki rendang is best served with ketupat
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Serves 4. Prep time: 25 minutes
Cook time: 35 to 45 minutes
Ingredients
Kerisik (toasted coconut paste)
2 cups of fresh shredded coconut, toasted, and blended to a paste; OR
70g of packaged kerisik
Rendang paste
10 dried chillies
5 red onions or 10 shallots, roughly chopped 1 garlic
10 red chillies, roughly chopped
2 inch galangal, sliced
2 inch ginger, sliced
2 inch turmeric, sliced
4 stalks of lemongrass, roughly chopped
Other ingredients
3 cans of young green jackfruit
6 packets enoki mushrooms
4 tbsp cooking oil
4 kaffir lime leaves
250ml water
Salt, to taste
1 vegetable stock cube
250ml coconut cream
1 turmeric leaf
Method
Prep
1. Drain water from jackfruit cans.
2. Wrap jackfruit pieces in a clean tea towel and squeeze out as much liquid as possible.
3. Cut off the bottoms of enoki mushrooms and cut the remainder in half.
Rendang paste
1. Soak the dried chillies in hot water until they are softened.
2. Add oil to your wok and toss all ingredients for rendang paste in. Sautée on medium heat until fragrant and lightly caramelised.
3. Take the wok off the heat and let cool for a few minutes.
4. Add the paste into a blender with soaked dried chillies. Blend until smooth.
Cooking
1. Heat wok on medium-low heat and add oil.
2. Fry the enoki mushrooms until they shrink and start to brown. Keep stirring to make sure they don’t stick to your wok.
3. Pour the rendang paste and toss in kaffir lime leaves. Fry until the paste changes colour and the oil starts to separate.
4. Add water to the wok, depending on how thick you want the paste.
5. Bring everything to a gentle simmer and add kerisik, salt, and vegetable stock cube.
6. Add jackfruit into the rendang and simmer everything until the jackfruit is tender and falls apart.
7. Once the jackfruit falls apart, add coconut cream and bring it back to a simmer.
8. While waiting for the rendang to cook, chiffonade the turmeric leaf.
9. Once the rendang is cooked, sprinkle the turmeric leaf on top and serve with ketupat or rice.
See also: Why Bangkok is Asia’s most exciting food city right now
Vegan Satay Ayam
Above This vegan satay ayam recipe is bound to be a hit with the crowd
This vegan satay ayam recipe is bound to be a hit with the crowd
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Makes 12 skewers. Prep time: 25 minutes.
Cook time: 35 minutes
Ingredients
Satay
100g dried monkey head mushrooms (or 250g frozen monkey head mushrooms)
80ml vegetable oil with extra for basting
60g coconut sugar
2 tsp salt or to taste
1 stalk lemongrass
12 to 14 skewers
Marinade
3 stalks lemongrass
1/2 inch fresh turmeric
1/2 inch ginger
1/4 inch galangal
3 large red onions
4 cloves garlic
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 tbsp mushroom seasoning or
1 vegetable stock cube
Method
1. If using dried mushrooms, place them in a large bowl filled with water and cover. Leave to soak overnight. If using frozen mushrooms, follow the instructions on the package.
2. After soaking overnight, discard the water and squeeze the mushrooms until dry.
3. Place the mushrooms into a bowl with clean water. The mushrooms will soak up the water.
4. Squeeze the mushrooms again and repeat the process until the water runs clear.
5. Add all the ingredients for the marinade into a blender or food processor and blend until smooth.
6. Mix with oil, coconut sugar, and salt.
7. Tear the mushrooms into bite-sized pieces and mix them into the marinade.
8. Let it marinate in the fridge for a minimum of one hour.
9. Once ready, thread the mushroom pieces onto skewers.
10. Mix any leftover marinade with oil and keep aside for basting. Use lemongrass stalk to baste for extra flavour.
11. Grill the skewers on a barbecue or grill pan and baste occasionally. Cook until charred on both sides.
12. Serve with peanut sauce, cucumber, onion and compressed rice.
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Credits
Photography: Daniel Adams
Amanda is a KL-born and raised third culture kid, who lives to eat. If not found reading, writing for Tatler Dining, or snacking, she is most likely playing with her dog, Katsu, sourcing new Birkenstocks, or looking for a new restaurant to venture to.
Follow her on Instagram at @feedingamanda.
