Hello everyone, today I am going to bring you to the archipelago of flavours! My comfort food and favourite simple lunch. During my pre-vegan days I would have made this with eggs 😦 and my friends would line up waiting for second plate. A college student hit because of how tasty and quick it can be done.
I also want to share more Indonesian recipes due to the lack of Indonesian vegan cuisine popularity compared to other South East Asian delights. I mean, come on! Tempe comes from Indonesia, fried tofu puffs are delicious flavourful treats that children loves! Can you imagine the difference between average Australian and average Indonesian when they see tofu? In a country where tempe can rarely be seen (and frankly, weird… many tempe in Australia are made of straight-up grounded soy without much of the white filaments that hold everything together) and tofu is diet/bland/sad/terrible/weird addition to food, I am desperate of changing this view! When you visit Bali or any other part of Indonesia, make sure to get:
- tempe kering
- tahu bom/tahu isi
- tahu gejrot
- tempe bacem
- tempe penyet
All these are vegan, and there are so many more tahu tempe delicacies back in Indonesia. But now, I’m going to introduce you to something we all are more familiar of: omelette. When I’m making omelette, I love the savouriness and richness that the (salt and) fats lend. Then I add vegetables in to give crunch and fillings that traditional omelette does not have. Lastly, I put in a little bird eye chilli + kecap manis (sweet soy sauce) to add heat and sweetness into the perfect treat. Today, I will share with you on how to make this classic fulfilling – best serve with warm rice, goodness. (If you’re transitioning to a cruelty-free life, I hope this recipe helps you a lot!)
The special ingredients here are:
- Black salt (kala namak): this salt is commonly used in South Asians cuisines, just a little bit of them will make any food you make eggy. Make sure to add this last if you really love that eggy taste.
- Kecap manis (My favourite is Bango): Hailed from the land of 10000 islands, this soy-based condiment is a must-have in every household. Enjoyable even in the simplest meal: boil some potatoes, add sweet soy sauce into it, guaranteed you’ll be addicted. Its black colour means that it can serve as colouring and offer caramelised notes in your home-made alt-meat creation. I’ll share a recipe with you one of these days 🙂
Why chickpea flour NOT EGG:
- Zero cholesterol: liver produce cholesterol, plants do not have liver, plants don’t produce cholesterol.
- Lower fat content compared to egg, which means you can fry these omelette babies up without having too much fats into your daily intake! (Remember fats are healthy, too much fats?? Not really)
- Cruelty free. Did you know that male chicks in poultry industries are grinded alive in less than two days after they are born? They are considered as expense and collateral damage to the farm, so into the culling machine they go. Hey, don’t worry, these baby chicks go to the humane grinder, you know a grinder to humanely grind them to humane painful death *sarcasm. I’d put on a video here but since we are all choosing a cruelty-free life, I will spare our soul and eyes from the tragedy. But every time you want to eat egg, remember this. 😥
Ingredients with asterisk (*) at the end denotes optional
Chickpea flour and kala namak is basically the only ingredients you need to make a basic omelette. You can find these items in South Asian grocers with price tags so friendly you wondered why you shop at health store HA). Kala namak gives the smell of egg (trust me, you love the smell of egg not the taste per se, egg without the smell is just bland and sad… don’t believe me? Have you ever had lukewarm omelette? They are SAD.
Don’t have black salt at the moment? Call this recipe savoury pancake instead 🙂 You’ll enjoy it.
Nutritional yeast gives a savoury boost but is totally optional. I love using them to add extra protein and savouriness. They are INVESTMENT.
Yoghurt lends fat and richness into the flour mix, you can skip it if you don’t have plant-based yoghurt on hand.
Use any kind of veggies you want and love. I usually look for crunchy vegetables to create texture playground in my mouth!
- Heat up your frying pan (medium heat), put in onions and carrots. Cook until soft (3-5 mins)
- In a bowl: mix chickpea flour, (nutritional yeast,) and black salt. (Add yogurt if using, then) Pour in water until they turn into light batter
- Transfer onions and carrots into the batter, add freshly diced cucumbers and sliced chili. Add kecap manis, mix thoroughly until it turns brown. The darker the colour is, the sweeter it will become. Do not taste the batter, chickpea flour is desgustang!
5. Serve with a bowl of piping hot rice, topped with sunflower seeds and scallion.
serves: 1 omelette, cal: 225.6, C: 17.3 gr, P: 11.1 gr, F: 2.6 gr