The recipe for spicy vegetarian satay to enhance the flavor of dishes has been updated by Tastetutorial.com. Let’s prepare the ingredients and get cooking to make this vegetarian dish right away.
1. Vegetarian satay with lemongrass and leek
-
Preparation
10 minutes
-
Cooking
20 minutes
-
Difficulty
Easy
Ingredients for Vegetarian satay with lemongrass and leek Serves 4
Dried chili 50 gr (about 30 pieces) Chili powder 2 tablespoons Leek 1 piece Lemongrass 3 stalks Cooking oil 1.5 cups (rice cup) Annatto oil 1 tablespoon Salt 1/2 teaspoon
Ingredient images
How to make Vegetarian satay with lemongrass and leek
-
Prepare the ingredients
Soak the dried chili in water for about 3 hours or overnight until softened. Then take it out and use a paper towel or cloth to dry the chili.
Chop the leek, lemongrass, and soaked dried chili into small pieces.
-
Blend the ingredients
Put the prepared leeks, chili, and lemongrass into a blender, add 1/2 cup of cooking oil (rice bowl) and press to blend the ingredients until smooth.
-
Make the satay
Prepare a pan, add 1 cup of cooking oil (rice bowl), turn on the stove and heat for about 1 minute until the oil is warm, then add the blended mixture of lemongrass, garlic, and chili, and stir well.
To make the satay more colorful, add 1 tablespoon of annatto oil, 1/2 teaspoon of salt, mix well, and then add 2 tablespoons of chili powder.
Cook the satay on low heat for about 20 minutes, then turn off the stove and let it cool before using.
-
Final Product
Thus, you have an immediately delicious, spicy jar of leek satay to enhance the flavor of your dishes. The red satay is visually appealing with a strong aroma of leek and lemongrass that is extremely enticing.
2. Vegetarian Shiitake Satay
-
Preparation
10 minutes
-
Cooking
45 minutes
-
Difficulty
Easy
Ingredients for Vegetarian Shiitake Satay For 4 people
Lemongrass 100 gr Horned Chili 100 gr Bird’s Eye Chili 30 gr Scallion 30 gr Shiitake Mushroom 30 gr Korean Red Pepper Powder 20 gr Annatto Oil 100 ml Cooking Oil 300 ml Vegetarian Seasoning 1 tablespoon Salt/Sugar A little
How to choose good dried shiitake mushrooms
- Choose whole shiitake mushrooms that are not broken or crushed.
- When holding the dried shiitake mushrooms, they should feel light and dry, without any stickiness; this indicates good quality mushrooms.
- It is advisable to buy mushrooms when the caps are a bright brown color, and they have a light, distinctive aroma of shiitake mushrooms when sniffed.
- Avoid choosing fragmented mushrooms, those with unusual white spots on the stems, or showing signs of dampness and mold.
How to make vegetarian shiitake satay
-
Prepare the ingredients
Wash the lemongrass and slice it thinly, remove the stems, seeds, and ribs from the chili peppers. Then chop the horn chili into small pieces.
Chop the shallots finely. Rinse the dried shiitake mushrooms with water to remove dirt, then soak in warm water for about 15 minutes until they soften.
After the mushrooms are evenly softened, squeeze out the excess water. Use a knife to cut off the tough, woody ends of the mushrooms.
Tip: Removing the seeds from the chili will make the satay taste better, preventing choking or indigestion while eating.How to properly soak shiitake mushrooms:
- It’s better to soak the mushrooms in cold water for about 1 – 2 hours and then rinse under running water to clean off dirt, squeezing out excess water before cooking.
- If you want to shorten the soaking time, you should clean the mushrooms and then boil them in hot water for 3 – 5 minutes, then remove and squeeze out the water before cooking.
-
Grind the ingredients
Gradually add lemongrass, chili, scallions, and bird’s eye chili into the blender, add 200ml of cooking oil, and blend until the ingredients are finely chopped.
After preparing the mushrooms, you will grind them separately, add the mushrooms into the mortar, season with 1 teaspoon of salt, 1 tablespoon of vegetarian seasoning, 1 tablespoon of sugar, 100ml of annatto oil, and blend until smooth.
-
Making chili paste
Heat a pan and add the mixture of lemongrass, chili, and shallots that has been ground, stir-frying over medium heat for about 20 minutes.
Next, add the prepared shiitake mushrooms and 20g of Korean chili powder, stir-frying for 2 more minutes.
Then add 100ml of cooking oil, stirring well over medium heat for another 20 minutes to complete the dish.
-
Completion
Now you have a jar of incredibly delicious and spicy vegetarian shiitake chili paste. The chili paste has an eye-catching red color, and the fragrant aroma of lemongrass and shiitake mushrooms blends perfectly, you definitely have to try it.
How to preserve vegetarian satay
- Wait for the satay to cool completely before placing it in a glass jar or a plastic container with a tight lid and store it at room temperature.
- To preserve satay for a long time, you must first choose safe ingredients and clean them thoroughly.
- Vegetarian satay stored at room temperature can be used for about 2 – 3 months.
Above is a detailed guide on 2 ways to make vegetarian satay from leeks and spicy shiitake mushrooms simply. Tastetutorial.com hopes that with our useful articles, it will make your cooking experience easier, more convenient, and faster. We wish you success!
*Source of images and recipes from 2 YouTube channels Vu Boisson Family – Canada and Cooking Enthusiast
