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Raw Chef Yin
Malaysia
Oct 21st 2019, 1:10PM
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Vegan Laarb Gai, I tried out a recipe by @thecharlottemei

I first met Charlotte when she attended my raw vegan workshop in Singapore on how to make kerabu and satay sauce. Was really excited to see her introducing more vegetable-based recipes on her YouTube channel and she recently made a vegetarian laarb gai featuring tempeh from @tempehculture.

The moment I looked at the recipe I knew it was going to taste good and I had to make it. I set out to get the ingredients from the Taman Tun Dr Ismail wet market yesterday. Here’s my twist on it - I kept everything raw except for the organic tempeh from @angiesveganpantry.

INGREDIENTS
1 head of cauliflower (medium sized), cut into 1-inch pieces.
200 gm organic blackbean tempeh from Angie’s Vegan Pantry, diced
2 tablespoons cup organic first draw soy sauce from @signature market
Olive oil from @olivegrov.es
Himalayan pink salt
Freshly ground black pepper
1 large red chili, finely chopped
2 chilli padi, finely chopped
1 piece lemongrass, finely chopped
2 kaffir lime leaves
2 tablespoons cup organic first draw soy sauce from @signature market
2 tablespoons fresh lime juice
4 belimbing buluh
1 tablespoon unpasteurised miso paste
Filtered water
1 cup chopped coriander
1 cup chopped mint
1 cup thai basil

For serving:
Romaine lettuce leaves

METHOD:
1. Marinate cauliflower and tempeh in soy sauce, salt and pepper for 15 minutes. Place onto non-stick dehydrator sheet and drizzle some olive oil. Dehydrate in @excaliburdehydrator for 2 hours at 45 Celsius.

2. Transfer tempeh and cauliflower to a very large bowl and add chilis, lemongrass, lime leaves, soy sauce, lime juice, coriander, mint, thai basil. Blend belimbing buluh and miso paste with some water and add into the bowl and toss till everything is coated. I did this coz I had plucked some belimbing buluh from the tree the other day. And the miso is to replace the fish sauce that’s used in the traditional recipe. Give it some umami-lahhhh.

3. I served mine with romaine lettuce to keep it raw and Mr Jazz Guitarist had his with rice (cooked beras dagang). He loved it and asked me to “please remember how to make this!”
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