2. When/how did your journey as a vegan cook start?
Cooking has always been a big part of my life. Before I started my plant based journey in 2018 I was constantly in the kitchen experimenting with my grandmother's old recipes, desserts and even molecular gastronomy. So naturally when I started eating a plant based diet, I continued on the same path! I'd been wanting to share my recipes online for quite a while but never had the time to do it. Then the pandemic came around and perspectives had to change and so in July 2021 I decided it was time to dive right in.
Nothing beats freshly cooked Apam Balik from the Malaysian night market! A pancake turn over filled with crushed peanuts, sugar and sweet, creamed corn. Unfortunately it’s not vegan as it usually contains eggs, so of course I had to veganise this gem! If you’ve never had sweet corn in a dessert before, don’t knock it till you try it! You might surprise yourself !
Vegan Apam Balik
325g all purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/8 tsp turmeric
1 tbsp vegetable oil or melted vegan butter
1/2 tbsp apple cider vinegar or lemon juice
500ml or 2 cups plant milk 125ml or 1/2 cup of water
Cream style sweet corn (creamed corn)
Coconut sugar, white sugar, or brown sugar
Vegan butter or margarine
5. What part of the cooking process do you enjoy the most?
6. What is the weirdest ingredient you've ever used?
7. Do you have any cooking mentors?
8. Give us your two favourite recipes!
One of my favourites is my vegan Malaysian satay recipe. To veganise it and still retain that meaty bite, I used monkey head mushrooms, they’re also known as lion’s mane mushrooms. It’s the perfect recipe for summer time grilling! (Ingredients and clip below) You can find satay everywhere in Malaysia! Especially at the night market.
Another gem you’ll find there is Apam Balik or Malaysian Peanut Pancake. It’s a thick, lightly sweetened pancake with a crunchy, creamy filling in the centre. That was my childhood favourite snack, so of course I had to veganise it! (Scroll up for the ingredients and video)
Who doesn't love a good satay? Originally from Indonesia, satay is also eaten all over Malaysia. Traditionally made from beef or chicken, this vegan version satay is made from the incredibly meaty monkey head mushroom! And let's not forget the peanut sauce too, let's make it together!
Vegan Malaysian Satay
12 - 14 skewers
100g dried monkey head mushrooms (aka hericium or lion's mane mushrooms) - https://bit.ly/35ik247
3 stalks lemongrass
1/2 inch fresh turmeric or 1 tsp turmeric powder
1/2 inch ginger
1/4 inch galangal
3 large red onions
4 cloves garlic
1/2 tsp coriander seeds/powder
1/2 tsp fennel seeds/powder
1/2 tsp cumin seeds/powder
1 tbsp mushroom seasoning
2 tsp salt or to taste
60g coconut sugar
80ml vegetable oil
Extra oil for basting
1 stalk lemongrass
12 - 14 skewers
350g peanuts, roasted at 180ºc for 10 mins
5 red onions
5 cloves garlic
2 stalks lemongrass
1 inch galangal
15g dried chilies, soaked (or sub fresh red chilies for less heat)
60g gula melaka or palm sugar Salt to taste
1 tbsp asam jawa or tamarind paste
1 tbsp miso paste
1 tbsp mushroom seasoning use code ELLIZ5 for 5% Off! https://myloveearth.com/
1/2 sheet seaweed or nori
3 cups water or more
Serve with cucumber, raw onions and nasi impit (compressed rice)