Saturday, February 16, 2013

Vegetarian Mutton (Mushroom) Rendang Nasi Lemak


Apparently vegetarian mutton (Vegetarian Mutton Curry Leaves) is made with either mushroom stalks or soy. I think I might as well agree because mushroom is obviously listed as one of the ingredients on the packet. However, I can't exactly nail if vegetarian mutton is 100% free from preservatives. Well, to be on a save side, as long as we don't go overboard with eating anything, we shouldn't worry about our health. Regardless of whether vegetarian mutton is made from whatever, I guess it is one on the ingredients vegetarians tend to prefer. I don't mind, as said, once a while because I quite like the taste. This time I made another type of rendang (Ayam/Chicken Rendang), this vegetarian version, paired alongside nasi lemak (Nasi Lemak & Nasi Lemak Prawn Sambal), cucumber and fried shallots. 


Absolutely a splendor for vegetarians (Shanghai Noodles Vegetarian, Dhal Lentil Rice, Thai Green Vegetable Curry & Potato Green Peas Curry), still, not vegetarians must be included, nasi lemak is forever the love food for us Malaysians. One which can also be paired with a whole string of dishes as per your liking (Curried Tamarind Bendi, Long Beans Coconut Turmeric, Lemongrass Chilli Potatoes, Plantain/Valakkai Podimas, Stir Fried Carrot Coconut, Vegetable Kurma, Cucumber Yogurt Salad & Sauteed Eggplant). The ingredients listed below is only for the rendang. For the coconut milk rice/nasi lemak recipe, please opt from the previous recipes, whichever.    

Ingredients
1/2 packet (about 300g) vegetarian mutton - break up as individual rolls, gently rinse and squeeze out water.
4 to 5 kaffir/limau purut leaves
1/2 lime - extract juice
4 tbsp oil
Salt and sugar for taste

For the rendang paste
10 dried red chillies (or as needed)
5 shallots
1 inch galangal/lengkuas
5 garlic
** Blend/process to a thick paste
1 smashed lemongrass/serai
Method
When oil is heated, fry paste with lemongrass till aromatic and oil splits.
Add mutton and the rest of the ingredients.
Gently stir as not to break the mutton rolls.
Once the gravy thickens (depending on how thick you prefer), remove from heat.
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11 comments:

  1. What an interesting substitution! So much flavor in this dish, and I am trying to eat more vegetarian food these days.

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  2. Delicious and spicy treat I would love to find them here.

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  3. I love the way the vegetarian mutton mushroom rendang presented. :)

    mt
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  4. vegetarian! a good option for folks like me who are trying to cut down on our meat intake.

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  5. mmmm yummy....

    I love nasi lemak for breakfast

    ...

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  6. the foods looks drooling ms.nava!! awhh i been waiting for u to post nasi lemak recipe, will try this sometime yeah!! :) happy thank u for sharing ms.nava

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  7. I don't think I have seen in the market here or ever heard of.In fact when I clean mushrooms I break and throw the small stalks adjoining to it. i really like idea of making mushroom rendang.

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  8. YAY I love veggie meat dishes :D
    This looks awesome!

    Cheers
    CCU

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  9. hi nava, i am still amazed and wondering how the vegetarian muttton looks like- curious as well, love to try this. bookmark with thanks and have a nice day

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  10. vegetarian,looks can be deceiving

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