15年前,我的爸媽帶著我們三姊妹,。託這些姨丈們的福,
Uncle Y經過數次嘗試和研究,開發出來這個全素(無蛋奶五辛)
🥦Uncle Y的全素香濃印度奶油雞
-2杯大豆蛋白(480克)或素雞肉
-1/2杯全素奶油
-2 Tbsp 橄欖油(或您選擇的任何油） -1/2顆蘋果（切碎成小塊狀）
-3 Tbsp 薑末
-1罐番茄丁(796克)
-1 Tbsp 香菜粉
-1/2 Tbsp 茴香粉
-2 tsp 薑黄
-2 tsp 辣椒粉
-2 tsp 鹽
-2 tsp 糖
-1杯腰果(240克)
-1 Tbsp 薑醬
-1/4 Tbsp 辣椒粉
-1/2杯全素酸奶（目的是要讓香料浸入大豆塊中）
-1/4 Tbsp 鹽
（b）選項2.將大豆塊醃製：在鍋中，加入薑醬，辣椒粉，素食酸奶和鹽至大豆塊中，並充分混合。靜置15至20分鐘。
醃製後，用中火煎5至10分鐘，直到入味。起鍋放在一邊，最後加入醬汁中
（a）將1/2份的全素食奶油和一些橄欖油加入加熱的鍋中（中火加熱） （b）加入切碎的蘋果和生薑末。烹煮直到變成一些褐色
（c）加入蕃茄丁，香菜粉，茴香粉，薑黃，辣椒粉，鹽，糖和腰果。用小火煮約15至20分鐘，直到呈現糊狀 （d）從火上移開並冷卻5分鐘。然後將所有內容用攪拌機混合均勻
（提示：可加1/2杯的水,豆漿或杏仁奶幫助混合均勻）
（e）將混合好的醬料從攪拌機移到中火的鍋中
（f）加入大豆塊或肉替代品，剩餘的1/2份全素食奶油
（g）小火煮約8至10分鐘
提示：大豆塊或肉類替代品浸泡在醬汁中時間越長，越可以吸收其味道。我們可以在這時用鍋蓋蓋上悶著，移開火源，靜置約15分鐘
（h）Uncle Y的全素奶油雞上菜囉,請享用!
️
Fifteen years ago, my parents took us, the three sisters, to Canada, with the plan to return to our hometown after getting citizenship. Over the 15 years, we've met love of our lives and built our little family here one by one🥰. To a lot of people, our family now is like a small United Nations: my brother-in-law, Uncle K, was born and raised in a small town in Canada. My husband, just like his nickname MIT or "made in Taiwan", was born in Taiwan and moved to Canada in an early age. My other brother-in-law, Uncle Y, came from Chennai, the second largest industrial city in southern India. With so many of us coming from different cultural backgrounds, we can always ignite different sparks in our life
. Thanks to these uncles, we often have the chance to try some different types of dishes.
Butter Chicken is popular dish in Western restaurants. It is flavourful, creamy and wonderful to eat with paratha or rice. However, I still haven't yet found it in vegan version without garlic or onions in any restaurants. Which makes the following recipe, specially developed by Uncle Y after multiple attempts, extra special. Hope you'll enjoy it!
🥦Uncle Y's Vegan Creamy Butter Chicken (4 servings):
- 2 cups soya chunks/meal maker (480ml) or 500g of chicken meat alternative (i.e. 2 bags of Crispy Tenders from Gardein)
- 1/2 cup vegan butter (i.e. plant-based butter sticks from Melt Organic)
- 2 Tbsp olive oil (or any oil of your choice)
- 1/2 apple (chopped)
- 3 Tbsp minced ginger
- 1 can of diced tomatoes (796ml)
- 1 Tbsp coriander powder
- 1/2 Tbsp cumin powder
- 2 tsp tumeric
- 2 tsp paprika
- 2 tsp salt
- 2 tsp brown sugar
- 1 cup cashews
- 1 Tbsp ginger paste
- 1/4 Tbsp chilli powder
- 1/2 Cup vegan yogurt (to make the spice soaked into the soya chunks)
- 1/4 Tbsp salt
(a) Option 1. Add soaked soya chunks to the paste in the end
(b) Option 2. Marinate the soya chunks: in a pot, add in ginger paste, chilly powder, vegan yogurt and salt to the soya chunks and mix well. Resting for 15 to 20 minutes. After marinating, pan fry over medium heat for 5 to 10 minutes until coated well and put aside to add to the paste in the end
(a) Add in 1/2 portion vegan butter and some olive oil to a heated pan (over medium to high heat)
(b) Add in chopped apple and minced ginger to the pan. Cook until they turn a little brown
(c) Add in diced tomatoes, coriander powder, cumin powder, tumeric, paprika, salt, brown sugar and cashews. Cook over low heat for about 15 to 20 minutes until mushy
(d) Remove from heat and cool for 5 minutes. Then blend everything to a paste
(Tip: Add 1/2 cup water/soymilk/almond milk to make a smooth paste)
(e) Transfer the paste from the blender to a pot over medium heat
(f) Add in the soya chunks or meat alternative and the remaining 1/2 portion of vegan butter
(g) Cook over low heat for about 8 to 10 minutes
Tip: the more the soya chunks or meat alternative soaks in the paste, the more flavor it can absorb. We can cover the pot with a lid, remove it from the heat and resting for about 15 minutes
(h) The vegan butter chicken is ready to be served. Enjoy!️
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