Vegan, Vegetables, Vegetarian

‘Masak Merah’ Vegetables

I promised I’d cook the Teen something spicy for dinner. When I looked at my recipes and on line, I knew I wanted to try something different – not the usual coriander-cumin mix or something with coconut milk. After much searching, I came up with a veganpic version of ‘Ayam Masak Merah’ – without the Ayam! Quite simply, it is a recipe with roasted vegetables served with a spiced tomato sauce from Malaysia.

This recipe is a milder version than the traditional ones. It is still not for the faint hearted! I decided to make the sauce in advance and let it stand so that the spice could cook out and come through more evenly. In keeping with the style of cooking the original chicken component, I roasted the vegetables before adding to the sauce. All of this was served up with boiled Jasmine rice.

I used whatever vegetables I found in the fridge and larder. I cut them into sizes so they would cook at the same time. Putting them in a large bowl, I drizzled them in enough sunflower to coat them lightly and seasoned with sea salt. Placing them on a pre-heated baking tray, I roasted them in an oven pre-heated to 180c for about 20 minutes. I give the selection I used plus I threw in some spinach at the end of the cooking time.

Serves 4

Ingredients
Paste
1 stick lemongrass, roughly chopped
1 red onion, chopped
1 bulb garlic, chopped
3 hot chillies, chopped (with seeds in)
1½ inch, ginger, chopped finely
3 star anise
½ tsp, black cardamon seeds

Sauce
3 tbsp., sunflower or vegetable oil
1 stick, cinnamon
1 tsp, turmeric
1 tsp, fennel seeds
1 tsp, ground coriander
1 tube, tomato puree
½ cup, tomato ketchup
3 tomatoes, peeled and chopped
1 tin, chopped tomatoes
6 kaffir leaves
1 tsp, sugar
1 tbsp., lime juice
Sea salt

Vegetables
Sunflower oil

2 medium potatoes, peeled and cut into bite size cubes
2 large carrots, cut into batons
2 bell peppers
2 large handfuls of spinach (added 5 minutes before the end of cooking)

Method
1. With a pestle and mortar, crush the star anise with the cardamon seeds
2. Put in the blender with the lemongrass, garlic, ginger, onion and chillies
3. Blitz into a rough paste
4. Heat the oil and fry the paste for 2-3 minutes
5. Add the cinnamon stick, fennel seeds, coriander and turmeric and cook for 2 minutes
6. Add in the tomato puree, tinned tomatoes, chopped tomatoes, tomato ketchup, sugar, kaffir leaves and lime juice
7. Bring to the boil and simmer at a low heat for 30 minutes
8. Season with salt to taste
9. Add the roasted vegetables, coat in the sauce and cook for another 15 minutes

 

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