Peas Maker recipe: vegan rendang with pointed cabbage
Something different again: Peas Maker. A meat substitute based on peas and broad beans. We've heard so many good stories about this, we wanted to experience it for ourselves. It became a vegan rendang with pointed cabbage, because that Peas Maker is famous for absorbing spices and flavours. Then with a braising dish like rendang, you're in the right place of course.
Kitchenware
- blender/ hand blender/ food processor
- frying pan
- wok
- (saucepan)possibly for rice
- cutting board
- vegetable knife
Ingredients
- 1 pointed cabbage
- 1 packaging Peas Maker
- 2 onions (shredded)
- 6 garlic cloves
- 1 thumb laos
- 1 thumb ginger
- 1 fluorescent turmeric powder
- quarter fluorescent cinnamon
- 1 fluorescent cumin seeds
- 1 chilli pepper or Thai (green) chilli pepper
- 1 tin whole coconut milk (18%)
- 6 jeroek poeroet leaves
- 1 stalk bruised lemongrass
- optional quarter block santen
- optional coconut rind, flat parsley, serve with rice or in a bun
Instructions
Make your own boembou
- In case you are making the paste yourself, it is important to start with this: put the garlic, laos, ginger, turmeric, cinnamon, cumin seeds and chilli in a blender, food processor or hand blender. Use some water and oil if necessary to make sure it becomes a good paste. This time I chose Thai (green) chilli because they are slightly milder than rawit chilli. But both chillies are suitable.
Making vegan rendang
- Heat oil in pan (medium/high heat).
- Fry the chopped onions.
- Fry the paste until you smell the spices (about 1-2 minutes on high heat).
- Add a can of coconut milk (low heat).
- Crush the lemongrass and add.
- Add djeroek poeroet leaves.
- Simmer on a low heat for at least 60 minutes until the rendang is the right thickness. Use the lid of the pan to release more or less water (half on, almost closed, completely closed). If it gets too dry, add a little more water.
- Fifteen minutes before serving: taste the rendang sauce. Is it too spicy? Then add some santen to make the sauce creamier. Note: If you heat santen too hard, it will start to taste like soap. Not spicy enough? Add spices to taste or, if necessary, a small maggi cube.
- Blanch the Peas Maker pieces for about 5 minutes.
- Cut the pointed cabbage into 4 pieces and cut out the hard centre. Then cut thick strips/slices of the pointed cabbage (strips about 1.5 centimetres wide).
- Wok the pointed cabbage until the outside is nicely browned.
- Add the pointed cabbage and Peas Maker pieces to the rendang.
- Serve it with rice or as a topping on a bun. Garnish the rendang with coconut rind and flat parsley and enjoy!