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Vegan Babi Pangang

In the same time that you order, wait and take-away a Babi Pangang dish at a Chinese restaurant, you will be able to make it yourself after trying 3 times, without Mononatriumglutamate that makes you addicted to eat more and more…

Ingredients

Learn more about ingredients & techniques with our EFL cooking guide

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  • 250

    g

    Seitan

  • 1

    tbsp

    Tamari

  • 1

    tsp

    Rice syrup

  • 50

    g

    Onions

  • 1

    Garlic clove

  • 1

    tsp

    Tomato paste

  • 1

    tsp

    Ginger

  • 1

    tbsp

    Ketchup

  • 1

    tbsp

    Vinegar

  • 150

    ml

    Water

  • 1

    tsp

    Cornstarch

  • Greens to garnish

Cut the seitan in nice long strips of 3X0,5 cm.
Put in a bowl. Add tamari and rice syrup. Mix well. Marinate about 15 minutes. Mix in between. (Don’t do this if you are using seitan from an oriental supermarket, they are already marinated)

Make the sauce: Cut the onion in very tiny cubes. Mash the garlic and the ginger.
Heat some oil in a sauce pan. Sautee the onion glazy, add the garlic, ginger, tomato paste, ketchup, vinegar and water. Cook 10 minutes.
Mix the cornstarch with water (ratio 1:1). Mix well. Add this to the sauce. Mix another 30 seconds. Turn the heat off.

Meanwhile cook the rice and fry the seitan.
Before frying seitan, take it out of the marinate, mix it with some cornstarch with your hands. This will make it more crispy. Fry then the seitan crispy in both sides.

Serve the fried seitan with sauce and rice. Chinese serve babi pangang always with turmeric pickles. You can also make this very easily. Recipe follows..