Vegan Lunch – Indonesian Style

On this posting, I will provide each of the recipe(s) for the goodies on the plate. The yellow bean stir fry is very refreshing and you can serve it either as I do here, or with warm long grain rice. While for the pickles, they are good to be served with whatever dish you wish! It is my husband’s favorite ?

Coconut Yellow Rice

2 c long grain rice (can use brown rice too, but the color won’t be as nice)
1 stalk of lemongrass, bruised
2 kafir lime leaves
1 Indonesian bay leaf (daun salam)
1 cm fresh ginger, skinned and bruised
1 can coconut milk
1 tsp turmeric powder
Salt to taste

Rinse rice and place everything into rice cooker. Once cooked, stir in 2-3 tbsp vegan margarine

Tofu Balls

1 block medium firm Tofu
2 green onion, thinly sliced
1 Asian celery, thinly sliced (or coriander if you can’t find Asian celery)
Salt and pepper to taste
1 tsp onion powder
1 tsp minced garlic, ready to use
1/4-1/2 c flour
Corn oil for frying

Mix everything and shape into balls
Fry on hot oil over medium heat

Corn Patties

1 tin cream and peach corn kernel, drain
1/4 of a large onion
2 garlic
1/2 – 1 tsp ground coriander
2 kafir lime leaves
Salt and pepper to taste
3 tbsp unsweetened dessicated coconut
4-5 tbsp flour
Corn oil for frying

Into food processor, blend corn, garlic, onion and kafir like leaves

Pour mixture into a bowl and add in coconut, flour and salt and pepper to taste

Fry patties by a tbsp on hot oil over medium heat

Tempeh Chips

Slice tempeh logs thinly and coat in salt water solution (can add garlic powder to the solution as well)

Fry on hot oil until golden brown

Fresh Pickles

Chop it thinly slice an onion
Cube skinned carrots
Cut into fat sticks of a cucumber or two
Celery (optional. Indonesians don’t really add it to the pickles, but I do sometimes)

Mix everything into a bowl

Add in a couple of fresh bird eye chilies

Season with sugar, salt and vinegar

Chill before serving

Yellow Long Bean

3 cups sliced long beans (into sticks)

4-5 bell pepper, slice into sticks

2 tbsp olive or corn oil

2-3 tbsp vinegar

Salt and sugar to taste

Spice paste
1/4 – 1/2 c vegetable broth

Heat oil, saute spice paste, stir in veggies and vegetable broth, cover lid, cook until soften

Season with salt and sugar

Add in vinegar, stir well

Spice Paste

1/2 of an onion
2 garlic
2-3 candlenut
1 tsp turmeric powder