Recipe Category: Emma Galloway

Recipe

SPINACH, CRISPY CHICKPEA & FRIED PANEER SALAD WITH TOASTED CUMIN & LIME DRESSING

This salad is a meal in itself and while it’s ideally eaten immediately after frying the paneer – while it’s still crispy on the outside and soft in the middle – it’s still nice eaten at room temperature or even re-heated the following day if you find yourself with leftovers (see my note below). Lemon juice can be used in place of lime juice, if preferred.

Recipe

TEMPEH CURRY – RENDANG TEMPE

While rendang curry is more commonly associated with Malaysian cooking nowadays, it’s said to have originated in Indonesia. This dry curry is more often than not made with beef, but I’ve come up with a vegan version using protein-rich tempeh instead. Tempeh is a traditional Indonesian soy product that’s now readily available throughout New Zealand at supermarkets and health food stores. Being fermented, it’s easier for the body to digest than other soy products and provides good amounts of protein, calcium and prebiotics. This is a rich curry, so a little goes a long way. It can easily be halved to feed fewer people. I suggest serving it with a bright crunchy salad dressed with a lime-based dressing, to cut through some of that richness.

Recipe

SWEET & SOUR TEMPEH – KERING TEMPE

There are many different versions of this dish throughout Indonesia depending on where it’s made and by whom, but it’s most commonly eaten throughout Java. It also happens to be one of my favourite ways to enjoy tempeh. After frying the tempeh until crisp and golden, it’s stirred through the aromatics and sauce and cooked until lusciously sticky. Best eaten straight from the pan with a bowl of plain jasmine rice.

Makrut lime leaves are more commonly known as kaffir lime leaves. Research is inconclusive as to whether the name was originally used in a racist manner, but the word ‘kaffir’ is a derogatory name in many countries, so I’d rather use the southeast Asian name from where the limes originate. Any excess can be frozen and used straight from the freezer.

Recipe

GADO GADO – TOFU & VEGETABLES IN PEANUT-LIME SAUCE

Gado gado is one of my all-time favourite dishes to eat when in Bali and is one of the most well-known Indonesian dishes to have travelled to the rest of the world. Essentially it’s a bunch of cooked vegetables bound together in a punchy peanut sauce: this is how it’s traditionally made and served, however I like to smear the sauce on the plates before topping with vegetables, so each person can mix their own when eating. I like to go the full deal and add crispy tofu chunks, boiled eggs and cassava vegetable chips, however you can leave the eggs out for a vegan version. You’ll find plain cassava vegetable chips at selected supermarkets and health food stores. I like to use them in place of the more traditional prawn (or shrimp) crackers, as these are laced with MSG and food colouring.

While developing this recipe I tested out many different ways of making peanut sauces until I was happy with both the texture and flavour. While not the fastest way to prepare peanut sauce, I found that hand-grinding the peanuts in a mortar and pestle first before adding the other ingredients gave by far the best results. No one will growl if you use good quality crunchy peanut butter, however.

Recipe

ROASTED CARROT & RED ONION BOWL

I use the readily available large carrots, however if you can get your hands on baby carrots by all means use them instead (I admit to being a sucker for pretty baby carrots when I come across them). I like to use a ‘rolling cut’ when preparing larger carrots for roasting; this produces irregular shapes of similar size. Slice the tip off your carrot on a diagonal, aiming for a bite-sized chunk, roll the carrot about ⅓ of a revolution and slice on the diagonal again. Repeat until the whole carrot is cut. Hemp seeds are a great source of protein, omega-3 and minerals and the recently amended regulations permitting the sale of them for food means they’re now readily available from health food stores and numerous stores online.

Recipe

KŪMARA & CHICKPEA BOWLS

Sweet kūmara, spiced crunchy chickpeas, punchy kale salad, nutritious quinoa and creamy, smoky chipotle cashew sauce come together to make one of my all-time favourite bowls, filled to the brim with flavour and interesting textures. You’ll find chipotle in adobo sauce in the international section of most supermarkets or at specialty food stores. Each can contains about 4-6 chillies surrounded by a thick, smoky, hot sauce. To use them just remove one (or more) chillies from the can, along with as little or as much adobo sauce as you like. Transfer any leftovers to a glass jar and store in the fridge, where they will keep for 1-2 months.

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