Rendang with Indonesian coleslaw and BUMI Asian Pulled Seitan

Number of servings: 2

Ingredients:

Rendang

1 onion, peeled
2 cloves garlic, peeled
3 cm ginger, peeled
2 red chilli peppers
1 tsp coriander powder
1 tsp cinnamon powder
1 tsp cumin powder
1 tsp turmeric powder
50 ml sunflower oil
1 stalk lemongrass
4 lime leaves
200 ml coconut milk
50 g ground coconut
175 g BUMI Seitan Asia

Rice
150 g pandan rice
salt

Coleslaw
¼ red cabbage
1 carrot
1 lime, rasp and juice
salt
10 g fresh coriander

Normally, rendang has to be cooked for a long time. This is not necessary with seitan, so you have plenty of time to make your own paste. Quite spicy, but you can always add less pepper.

Preparation:

1. Chop the onion and garlic, coarsely chop the ginger and red chilli peppers. Put together with the coriander, cinnamon, cumin and turmeric powder in a mortar, small blender or bowl of a hand blender and grind into a fine paste. If you are using the blender or hand blender, you can add a dash of sunflower oil or water to make the pureeing easier.

2. Put the rice together with 225 millilitres of water and a pinch of salt in a saucepan with a lid. Bring to the boil over high heat, put the lid on the pan and turn the heat down to the lowest level. Cook the rice until all the water has been absorbed, about 15 minutes. Turn off the heat and leave the rice in the pan until the rest of the food is ready.

3. Meanwhile, heat the sunflower oil over a low heat in a frying pan. Fry the boembu 5 until brown. Keep stirring constantly so that it does not burn; you may need to add a little extra oil.

4. Add the BUMI Seitan Asia together with the coconut milk. Crush the lemongrass stalk and add it to the pan along with the lime leaf. Bring to the boil, lower the heat and simmer for around 20 minutes until most of the liquid has evaporated.

5. Meanwhile, toast the ground coconut in a frying pan over a low heat until golden brown, 3 to 5 times, stirring constantly. Remove from the pan so that it does not cook through and set aside.

6. Cut the red cabbage into thin strips and grate the carrot. Put in a bowl and squeeze the lime over it. Taste and season with salt.

7. When most of the liquid in the rendang has evaporated, add the toasted coconut grated and season with salt. Serve the rendang with the rice and coleslaw and garnish with coriander leaves.