Hari Raya Haji Special – Authentic Malay Muslim Cuisine, Part 1 of 2 – Vegan Mutton Rendang and Vegan Sambal Goreng Jawa

Hari Raya Haji, also known as Eid al'Adha is a celebration to commemorate the great faith of Prophet Abraham, Peace Be Upon Him, who was willing to sacrifice everything for Allah including his son. Today, we are very pleased to have on our show Vegan Chef Tee Bee Yan, who will share her culinary expertise with us on some traditional Malay Muslim vegan dishes for the Hari Raya Haji festival in Singapore. “I am Chef Bee Yan. Later, I will invite my Muslim friends to celebrate Hari Raya Haji. The first dish I will prepare is the Vegan Mutton Rendang along with the sambal chili. Instead of sacrificing livestock for the festivities, my Muslim friends and I decided to enjoy a healthier version, cooked with plant-based protein. This dish is usually found in Malaysia and the Malay community in Southeast Asia. Let's start by first preparing the chili sauce. Next, we will prepare the vegan mutton rendang. Heat the vegetable oil and deep-fry the vegan mutton chunks until golden brown. Then heat one tablespoon of vegetable oil in a pan and add the cinnamon stick, star anise, and stir-fry. Then add the chili sauce and curry powder and continue to stir-fry until fragrant. Then add 300 milliliters of hot water and let it boil for five minutes. Add the vegan mutton chunks, coconut milk, salt, brown sugar, and mushroom seasoning. Cook until the mixture is almost dry. Mix in the fried shredded coconut, lime leaves, and turmeric leaves. Our Vegan Mutton Rendang is ready. OK, we're done with the first dish. Let's continue with our second dish – Sambal Goreng Jawa. Sambal Goreng Jawa is a spicy, protein-rich dish made with coconut milk and mixed vegetables. It is a favorite amongst the Javanese Malays. Using a food processor, blend all the ingredients: tomatoes, ginger root, fresh chili, cashew nuts, galangal, lemongrass, and water into a smooth paste. Heat three tablespoons of vegetable oil in the pan and add the blended chili paste and sauté on medium heat until fragrant. Then add the petai and stir-fry for several minutes. Add the French beans, fried potatoes, and fried tempeh. Sauté for a few minutes and add 100 milliliters water and 100 milliliters of coconut milk. Season with salt, sugar and add the sliced chili. Continue cooking until it is almost dry. Our Sambal Goreng Jawa is ready.”