Not your mom’s little brother but the chewy wheat gluten aka seitan.  I think all the modern seitans you get at health food stores these days that are braised in a soy-based sauce has its roots in this classic Shanghainese appetizer.

Chef’s tip:  To simplify the recipe, you may skip the deep fry (steps 3 and 4).  The deep frying lends a more complex flavor to the dish.  It also balances the sauce that is soaked in the gluten.  The gluten, as the most absorbent item, is intensely flavored.

2 pieces star anise
1/3 cup soy sauce
1/4 cup sugar
1/4 cup peanuts, peeled, raw
2 cups water

4 oz fresh wheat gluten, torn into bite size pieces
2 cups canola oil

1 cup shiitake mushrooms, sliced thickly
2 cups wood ear mushrooms, reconstituted from 1/2 cup dry, trimmed of hard stems
1 cup lily buds, reconstituted from 1/2 cup dry, trimmed of hard stems, knotted
1 cup bamboo shoots, rinsed, sliced

1 Tablespoon sesame oil

1. Place star anise, soy sauce, sugar, water, peanuts and water in a pot and bring to boil.  Turn low to simmer 20 minutes.
2. In the meantime, soak what gluten in hot water, rinse.  Repeat.  Squeeze very dry between tea towels.
3. Bring oil to 350F.  Deep fry gluten pieces till golden brown.  Drain on a cookie rack on a sheet pan.
4. Plunge cooled gluten into a big bowl of room temperature water.  Give it a few good squeeze.  Squeeze dry.
5.  Add mushrooms, lily buds, bamboo shoots and gluten to the sauce mixture and bring to boil.  If the sauce does not cover the ingredients, add a little more water.  Turn heat to low and simmer till almost dry, stirring occasionally, about 1 hour.
6. Drizzle with sesame oil.  Toss to mix.  Chill and serve cold.

Serves: 4

Tags: Chinese, Shanghainese, vegan, Vegetarian.

Of the many different types of curries in Malaysia, the rendang is the most loved.  The rendang is always the star of any kenduris (wedding ceremonies) or raya (Id) festivities.  It’s a very dry curry with sweet tones of toasted coconut.  Slow cook it till it’s fork-tender.

Chef’s tip: To toast coconut, use a dry skillet and toss it frequently over medium heat.  Alternatively, pop it into a 350F oven for 5 minutes.

½ cup of finely shredded desiccated coconut

Spice paste:
10 red jalapeno chilies
2 shallots
2 cloves garlic
3 stalks lemon grass
1 inch ginger
1 inch galangal
2 candlenuts

Whole spices:
1 cinnamon stick (about 2 inch)
3 cloves
4 whole star anise
2 cardamon pods
2 pieces daun salam

¼  cup canola oil

2 lbs beef cubes – cuts for stewing, briskets, cubed

2 cups thick coconut milk

1 slice of asam gelugur* tamarind/ ½ tablespoon fresh lime juice
4 pieces of kaffir lime leaves
1 teaspoon kosher salt, to taste
1 tablespoon sugar

1.    Toast coconut till golden brown in an oven or in a pan.  Set aside.
2.    Using a food processor, grind all spice paste ingredients into a paste
3.    Heat oil on medium high.  Fry paste and  whole spices till fragrant, red and oil has separated, about 5-7 minutes
4.    Add beef  and fry for about 3 minutes till brown.
5.   Add coconut milk, finely shredded kaffir lime leaves, tamarind slice, salt and sugar, and braise uncovered on low, stirring occasionally, until beef is tender and gravy has thicken, about 2 hours depending on beef cut till fork tender.
8.    Mix in toasted coconut.

Serves: 6

Tags: curry, Malaysian.

Mee Rebus is a “mamak” Malay-Indian street food. The noodles are boiled “rebus” and served with egg noodles.  Adding some mashed sweet potatoes to the broth thickens the broth and gives it a sweet taste.

Chef’s tip: Make a jar of the shallot oil, it keeps for a few weeks. You can drizzle it on top of vegetables, tofu, or even add to a salad dressing.

Shallot oil:
2 shallots, sliced thinly
½ cup canola oil

Spice Paste:
4 fresh red Jalapeno
6 shallots
1 inch fresh turmeric
1 inch galangal
1 inch ginger

Spice:
¼ cup of canola oil for frying
2 sticks cinnamon
1/2 star anise
1 teaspoon fennel, ground
½ teaspoon cumin, ground
1 Tablespoon coriander seeds, ground
1 Tablespoon curry powder

Broth:
2 cups coconut milk
4 cups chicken broth
2 Tablespoons tamarind concentrate
1 teaspoon sugar
2 Tablespoons kosher salt, to taste
2 Tablespoons crunchy peanut butter
1 ½ cups mashed sweet potatoes

16 oz fresh egg noodles

Topping:
8 oz shrimp, peeled, tails-on
12 fried tofu puffs, sliced thin
1 cup mungbean sprouts
3 eggs, hard boiled, sliced
1 cup English cucumber, shredded
1 red jalapeno
Cilantro
1 lime, wedges

Preparing the shallot oil:
1.    In a small pot, heart ½ cup canola oil.  When warm, add sliced shallts and cook until golden brown.  Remove from heat.  Set aside.
2.    Preparing the spice paste:
3.    Grind together spice paste ingredients in a food processor until smooth.  Set aside.
Preparing the soup base:
4.    Heat oil in a large heavy pot over medium heat until just hot.  Stir in spice paste, cinnamon sticks and star anise.  Cook, stirring constantly, for about 5 minutes.  Add the remaining spices – fennel, cumin, coriander and curry powder.  Saute until the red oil separates from the spice paste about 5 minutes more.
5.    Lower the heat, slowly add coconut milk and chicken stock and bring to a slow simmer, stirring constantly.  Simmer for at 20-30 minutes.  Add tamarind, sugar and salt to taste. Whisk in peanut butter and mashed potatoes.
Preparing the noodles:
6.    Bring another pot of salted water to boil and blanch egg noodles till tender but still firm.  Rinse egg noodles under cold water to remove the starch.
Preparing the topping:
7.    Bring a pot of water to boil. Separately blanch shrimp, sprouts, and tofu puffs.
8.    Finely julienne cucumber and jalapeno.
Assembly
9.    Place a serving of noodles, and top with sliced tofu, shrimp, bean sprouts and ladle some broth over.   Garnish with cucumber, jalapeno, cilantro, sliced eggs and a teaspoon of fried shallots and a little shallot oil.
10.    Serve with quartered limes.

Serves: 4

Tags: Malay, Malaysian, noodles, street foods.