It is the holy month of Ramadan . Dedicating this post to all my Muslim friends and readers who are looking for some yummy recipes for Iftaar. Ramadan is a time of spiritual reflection, improvement and increased devotion and worship. Muslims are expected to put more effort into following the teachings of Islam. The fast (sawm) begins at dawn and ends at sunset.Presenting a vegetarian version of the famous Rendang recipe which is a popular dish from Malaysia.
As a part of our 97th #Foodiemonday #Bloghop theme #Ramadan my contribution is this lovely vegetarian Mock Meat Rendang.
Recipe for Mock Meat Rendang recipe:
3 Tbsp desiccated coconut
2 Garlic cloves
2 Large White Onions roughly chopped
2 Stalks lemongrass, peeled and sliced
3 Fresh red chillies
2 Tbsp fresh ginger( grated)
1/4 tsp turmeric
Salt to taste
250ml Coconut milk
½ tsp tamarind pulp, dissolved in 1 tbsp of water
4 Star anise
1 Inch cinnamon stick
1 Pkt of Mock Meat (Made of Soya)
2 Tbsp fresh coriander, roughly chopped, plus extra to garnish
½ Tsp Palm Sugar
Heat a wok, add the desiccated coconut and toast until lightly golden. Blend the toasted coconut, garlic, onions, lemongrass, chillies, ginger, palm sugar,turmeric to make a fine paste. Now heat some oil in the wok. Add the paste and cook for about five minutes. Keep stirring until you get the nice aroma.
Add the coconut milk to the pan, along with 125ml water, the tamarind and water mixture, star anise, and cinnamon stick and bring to the boil. Keep Stirring constantly to ensure the masala does not burn. Reduce the heat and let it simmer for about five minutes. Then add salt and the mock meat pieces , coriander and continue to cook the curry on medium flame for another 10 minutes.
To serve, garnish with more fresh coriander and serve with piping hot Rice, Naan or Rotis.