I have to admit, I’ve done some pretty crazy things in my life. I’ve scaled the wall of a building, Flown halfway across the world to meet a guy I met online, Worked for the military in Myamnar, Quit my job to learn kungfu, Danced […]
This article originally appeared on Tongue In Chic last year. Quite recently, I watched a vegan cooking video on Youtube. The chef was making a burger. Just as she began to prepare the condiments to go with the patty, she confidently said, “One of a […]
Black sticky rice pudding, or Pulut Hitam in Bahasa, is a classic Southeast Asian comfort food and one of those things you eat as a kid without really knowing what it is. You hear the word, ‘pulut’, you think about it being something called ‘pulut’ […]
I’m Davina Goh, a performer and plant-based lifestyle advocate.
I’m based in Malaysia, and “Apa Khabar?” means “How are you?” in Bahasa. Welcome to my page!
For the past few years, I’ve been using social media to post pictures of the food I was making, and my friends, excited about my creations, have been bugging me to get a blog going. So here it is, finally! This is my space to share recipes, green living tips, and places to find great plant-based food in the Klang Valley, where I live, and aim to expand this to other countries I get to travel to.
It is a huge aspiration of mine to create a happier, healthier Malaysia through a plant-based lifestyle. If you would like to be a part of this movement together, drop me a line! I’d love to explore ideas with you.
Thanks for reading and I hope you enjoy my website! It is a pleasure and honor to share my passion with you.
Ain’t gonna lie, mock meat does have its lure every now and then. It’s not that I miss meat, it’s just fun to switch things up sometimes. There are some mock meats made in ways that stay in the ‘safe’ zone… predictive mockery in the form of crispy duck, char siew (barbecued pork), prawns and satay just to name a few. Despite the novelty of it all, I have wondered about less processed variations of these products. And in true spirit of Hari Raya, I’ve decided to explore the latter and with an ingredient so cheap and abundant, I’m shocked that making this is not already a thing in Malaysia.
Jackfruit is not going to completely replace meat in the form of protein, containing a bit less than 2 grams for every 100 grams. However, jackfruit hugely makes up for this in other ways, being one of the rare plant-based sources of B-complex nutrients including niacin, vitamin B6 , riboflavin and folic acid. It also has Vitamin C and A, and minerals like iron, magnesium and potassium.
When ripe, jackfruit flesh is bright orange, ridiculously sweet with an alluring pungency and a taste that seems to be a mix of papaya and pineapple… Maybe a bit of banana… Maybe a tinge of mango? Let’s just say it’s pretty darn fruity.
When unripe, jackfruit flesh is an unpretentious creamy shade of white, is close to tasteless, and has a fibrous, crunchy texture… the PERFECT natural meat substitute.
Heads up: this recipe needs a LOT of time and a LOT of patience. It’s just as labour-intensive as making normal satay…
…Including marinating time!
You will need a grill appliance of some sort for this recipe. I have a sandwich maker that has changeable cooking plates.
As impressive as this meatless satay is, it doesn’t even make half a statement without its captivating co-star. This kuah kacang (peanut sauce) brings out the true Malaysian authenticity of this dish. Thick and chunky, this literal awesomesauce is proper legit straight-outta-Kajang material.
Serve alongside Nasi Impit (compressed rice cakes) and chopped cucumber and onion, and you’ve got yourself a winning ensemble of colours, textures, flavours and a hefty virtual award for kitchen tenacity.
Seriously, seeing and tasting the final results is an incredible feeling. And your guests will be scratching their heads, wondering how you made the impossible, possible.
Wishing all of my Muslim friends a warm, reflective Aidilfitri spent with loved ones and food cooked with love.
A labour-intensive project but worth the effort and patience, these succulent grilled skewers made with unripe jackfruit are reminiscent of chicken satay and go perfectly with savoury sweet peanut sauce. Some extra hands in the kitchen may ease the process - or at least make it feel less tedious! Suggested to be served alongside Nasi Impit (compressed rice) and freshly chopped onion and cucumber.
By: Davina Da Vegan
500g young jackfruit, cubed
4cm lemongrass stalk (white end)
2cm ginger stem
1.5cm galangal root
2 tbsp soy sauce
1 heaped tbsp brown sugar
1 tsp pink salt
3/4 tsp ground cumin
3/4 tsp ground fennel
1/2 tsp ground coriander
1/2 tsp turmeric powder
2 cups peanut chunks
1 tbsp tamarind paste in 1/4 cup water
100g block of gula melaka OR 1/3 cup Brown sugar
3-5 dried chilies, seeds removed
2 cm ginger stem
2cm galangal root
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp fennel
2 1/2 cups water
Step 1 Boil jackfruit for 12-15 minutes until tender.
Step 2 While that is cooking, put all other satay ingredients together to make a marinade.
Step 3 Drain jackfruit of water and allow to cool until they are cool enough to be touched.
Step 4 Skewer cubes.
Step 5 Massage marinade into cubes. Let skewers sit for 1-1.5 hours.
Step 6 While the satay marinates, prepare your sauce. Add dried chilies to hot water for 2 minutes to soften. Remove and drain chilies.
Step 7 Blend chillies in a blender with all sauce ingredients EXCEPT peanut chunks.
Step 8 Cook the blended mixture on medium heat with the Gula Melaka, starting with 1 cup of water. Stir continuously to help the sugar melt faster.
Step 9 After the Gula Melaka has entirely melted, add peanuts and 1/2 cup of water.
Step 10 Stir frequently for 25 minutes and add 1/2 cup water every 7 minutes or so.
Step 11 After adding the last part of water, bring heat down to a low simmer.
Step 12 Pre-heat your grilling appliance.
Step 13 Grill satay skewers for 2-3 minutes on each side until sear marks form.
Step 14 Serve immediately with satay sauce, compressed rice, and chopped fresh onion and cucumber.
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