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Vegan Lunch - Indonesian Style

Servings 0

Ingredients

Rice

  • 2 c long grain rice can use brown rice too, but the color won’t be as nice
  • 1 stalk of lemongrass bruised
  • 2 kafir lime leaves
  • 1 Indonesian bay leaf daun salam
  • 1 cm fresh ginger skinned and bruised
  • 1 can coconut milk
  • 1 tsp turmeric powder
  • Salt to taste

Tofu

  • 1 block medium firm Tofu
  • 2 green onion thinly sliced
  • 1 Asian celery thinly sliced (or coriander if you can’t find Asian celery)
  • Salt and pepper to taste
  • 1 tsp onion powder
  • 1 tsp minced garlic ready to use
  • 1/4-1/2 c flour
  • Corn oil for frying

Corn

  • 1 tin cream and peach corn kernel drain
  • 1/4 of a large onion
  • 2 garlic
  • 1/2 – 1 tsp ground coriander
  • 2 kafir lime leaves
  • Salt and pepper to taste
  • 3 tbsp unsweetened dessicated coconut
  • 4-5 tbsp flour
  • Corn oil for frying

Tempeh

  • Slice tempeh logs thinly and coat in salt water solution can add garlic powder to the solution as well

Pickles

  • Chop it thinly slice an onion
  • Cube skinned carrots
  • Cut into fat sticks of a cucumber or two
  • Celery optional. Indonesians don’t really add it to the pickles, but I do sometimes

Long Bean Stir Fry

  • 3 cups sliced long beans into sticks
  • 4-5 bell pepper slice into sticks
  • 2 tbsp olive or corn oil
  • 2-3 tbsp vinegar
  • Salt and sugar to taste
  • Spice paste
  • 1/4 – 1/2 c vegetable broth

Spice Paste For Stir Fry

  • 1/2 of an onion
  • 2 garlic
  • 2-3 candlenut
  • 1 tsp turmeric powder

Instructions

Coconut Yellow Rice (Nasi Kuning)

  • Rinse rice and place everything into rice cooker. Once cooked, stir in 2-3 tbsp vegan margarine

Tofu Balls (Pergedel/Perkedel Tahu)

  • Mix everything and shape into balls
  • Fry on hot oil over medium heat

Corn Patties (Bakwan Jagung)

  • Into food processor, blend corn, garlic, onion and kafir like leaves
  • Pour mixture into a bowl and add in coconut, flour and salt and pepper to taste
  • Fry patties by a tbsp on hot oil over medium heat

Tempeh Chips (Keripik Tempe)

  • Fry on hot oil until golden brown

Fresh Pickles (Acar)

  • Mix everything into a bowl
  • Add in a couple of fresh bird eye chilies
  • Season with sugar, salt and vinegar
  • Chill before serving

Yellow Long Bean (Kacang Panjang Bumbu Acar)

  • Heat oil, saute spice paste, stir in veggies and vegetable broth, cover lid, cook until soften
  • Season with salt and sugar
  • Add in vinegar, stir well