When I visit my family in Holland, we often have Indonesian food. Every time I come there, the food gets a little more vegan. This satay is my specialty, and I decided for bami goreng as a side dish and a refreshing iced lemongrass tea. The following recipe and video will show how to make the whole meal.
Ingredients for the satay
for the seitan:
1 cup vital wheat gluten* (120 g)
1 tablespoon smoked paprika* (pimenton de la vera)
1/4 cup nutritional yeast* (30 g)
1 teaspoon cumin
1 teaspoon onion powder
3/4 cup lukewarm water (180 ml)
1 tablespoon veggie broth
1 tablespoon apple cider vinegar
1 teaspoon – 1 tablespoon soy sauce (depending on how salty you like it)
for the iced lemongrass tea:
4 stalks lemongrass
3 cups of water (720 ml)
1 tablespoon brown sugar
brown sugar for garnishing
for the satay sauce:
1 garlic clove
1 tablespoon ginger
1 cup coconut milk (240 ml)
1/2 -1 teaspoon sambal oelek*
2 tablespoons ketjap manis*
1/4 cup peanut butter (55 g)
2 stalks lemongrass
a little soy sauce to taste
for the bami goreng:
about 5 oz noodles (about 150 g)
1/2 cup snap peas
a little red cabbage
1 tablespoon ketjap manis
1 tablespoon soy sauce
How to make the satay
Mix vital wheat gluten, nutritional yeast, smoked paprika, onion powder, cumin well, and mix water, broth, apple cider vinegar and soy sauce well in a separate bowl.
Combine dry and liquid ingredients and knead into a soft dough for about a minute, then put it aside for about five minutes.
Heat 2-3 cups water for the tea.
Cut the ends and outer leaves off 6 stalks lemongrass and break 4 of them with a hard object to release the aroma. I use my lime press.
Put the other two aside for garnishing.
Cut 2 broken stalks in halves for the peanut sauce.
Cut 2 broken stalks in halves and put them in the tea water with brown sugar. Stir, bring to a boil and put aside to cool off.
Now return to the seitan mixture.
Knead again and tear into little pieces, then steam it tightly wrapped in parchment paper. I use one sheet cut in halves. This is the way it worked best for me. If not wrapped, the seitan has too much room to expand and can get spongy, and if wrapped in just one sheet, the middle pieces take too long to cook and can become too chewy. Steam for 20 minutes if your steamer has a pressure cooker function or 40 minutes if not. Steaming a little longer is no problem, but if you don’t steam it long enough, you might end up with chewing gum.
Prepare veggies: cut onion (for sauce and bami goreng), mince ginger, cut carrots and red cabbage, peel garlic, wash lettuce and snap peas and cut lime.
For the peanut sauce, heat a little oil in a small pot and sauté onion, garlic and ginger for a moment.
Add coconut milk, sambal oelek, ketjap manis and peanut butter, stir and blend into a smooth sauce.
Heat water for noodles.
Pour peanut sauce back into the pot, bring to a boil, add lemongrass, simmer at very low temperature, stir from time to time.
Heat water for noodles.
Take seitan out, let cool for a moment, then pull pieces apart and roast golden brown in a pan.
Cook noodles according to instructions and combine in a bowl with ketjap manis and soy sauce.
Heat oil in a wok or large pan.
Stir seitan and peanut sauce.
Sauté onion and carrot, then add noodles and stir-fry at moderate heat. Add snap peas and cabbage.
Stir seitan and peanut sauce again, then switch stove off.
Arrange lettuce and veggie kroepoek on plate.
Remove lemongrass from tea.
Apply lime juice and sugar to the rims of two glasses and add ice cubes, lime, lemongrass stalks and iced tea.
Put the seitan pieces on skewers and arrange them on the plates.
Add the Bami Goreng.
Take the lemongrass out of the peanut sauce and generously pour sauce over sticks.
By the way: cleaning the seitan bowl works best for me with rubber gloves and running water. No sponge until all of the residue is gone, as the seitan would stick to it. It does not stick to the gloves though.
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