Vegan Rojak (Malaysian Satay)

Serves: 10
Cooks in: 1 hour
Difficulty: 5/10
Can be gluten free

I recently invited my best friends mum Lee onto my cooking show to show me a traditional Malaysian Dish called Rojak, which we veganized together. It’s a vibrant, fresh salad topped with a rich indulgent peanut satay sauce. This dish blew my mind. Make sure you check out the episode & full tutorial by clicking the link below.

Ingredients

Satay Sauce  (serves 10)

1 tbs Vegetable Oil

3 Cloves Garlic, minced

Thumb-sized Piece Ginger, minced 

1 Onion, finely chopped  

1 Lemon Grass Stem, bashed / 1 tbs Lemon Grass Paste

1 & 1/2 cups/200g Roasted Peanuts, chopped fine

1 tsp Ground Turmeric

1 tsp Mild Chilli Powder

2 cups/500ml Water or Vegetable Stock

2 Nori Sheets, blitzed fine 

1 tbs Gochujang (Korean Chilli Paste)

1 tbs Sriracha Paste 

1 tbs Tomato Puree

2 tbs Peanut Butter

1 tsp Sea Salt 

2 tbs Coconut Sugar

1 tbs Soy Sauce 

1/2 cup/125ml Coconut Milk 

Carbohydrate

(quantities depend on how many you are serving)

Steamed Potato, pealed & cubed

Or 

Whole Wheat Noodles

Salad Ingredients

(quantities depend on how many you are serving)

Fresh Lettuce Leaves, chopped fine

Cucumber, chopped fine 

Bean Sprouts, steamed or blanched 

Firm Tofu cubes, fried 

Garnish

1 Red Chilli, chopped fine 

Place a medium saucepan over a low heat & add a little oil followed by the garlic. Sauté for 30 seconds before adding the ginger & sauté for another 30 seconds then add the onion. Continue to cook ‘the holy trinity’ for a minute then add the lemon grass stem & cook for a couple of minutes. 

When the mix has softened add the turmeric & chilli powder. Cook for another minute or so before adding the chopped peanuts. Mix well & cook for a few minutes stirring often.

Deglaze the pan with the water or vegetable stock & bring to a simmer.

Stir in the gochujang, sriracha, tomato puree, nori flakes & peanut butter. 

Season with salt, coconut sugar & soy sauce. 

Pop a lid on the pan, then let the sauce simmer away & intensify for 20 minutes, stir every now and then.

When you see a little red oil on the top of the sauce, it is ready to serve. 

To serve, lay your potatoes or noodles on your plate topped with lettuce, cucumber, bean spouts, & crispy tofu cubes. Drizzle over plenty of the satay sauce & garnish with red chilli.

The sauce will keep for up to a week in a sealed container in the fridge, it can also be added to stir fries & used as a dipping sauce. 

Click the link above to see the full tutorial. 

Season with salt, coconut sugar & soy sauce. 

Pop a lid on the pan, then let the sauce simmer away & intensify for 20 minutes, stir every now and then.

When you see a little red oil on the top of the sauce, it is ready to serve. 

To serve, lay your potatoes or noodles on your plate topped with lettuce, cucumber, bean spouts, & crispy tofu cubes. Drizzle over plenty of the satay sauce & garnish with red chilli.

The sauce will keep for up to a week in a sealed container in the fridge, it can also be added to stir fries & used as a dipping sauce. 

Click the link above to see the full tutorial. 

Print