Sunday, 9 August 2020

Kecap Manis - Gluten Free Substitute

The perfect substitute if you need a gluten free substitute for Kecap Manis.


After developing a newfound love for Indonesian food, I had to also develop a substitute for the Indonesian sweet soy sauce known as Kecap Manis so that my coeliac daughter could enjoy it too.


The great news is that it's really easy to make, and you only need three ingredients, all of which are pretty easy to get hold of if you don't already have them in your storecupboard.

Yield - 200g / 200ml

Ingredients
  • 50g black treacle
  • 80g golden syrup
  • 25g gluten free tamari sauce
  • 45g boiled water

Method

Heat the ingredients sufficiently for them to mix together thoroughly. The consistency of this will be runnier than most traditional kecap manis brands, but is perfect to use in cooking dishes which require kecap manis. Stored in a sterilized bottle / container in the fridge this will keep for a good while.

Notes

If you want a thicker sauce to use as a drizzle / dressing, then bring to a simmer and add a tiny amount of cornflour slurry (cornflour mixed with cold water to the consistency of single cream) and cook out until it is the consistency you require. Remember the consistency will thicken more if you have done this and refrigerate it.

Sunday, 26 April 2020

Potato Masala filling for Masala Dosas

If you love a masala dosa, then here is how to make the delicious potato masala filling!


One of my absolute favourite Southern Indian foods is a masala dosa: A crispy pancake made from a fermented rice and lentil batter, with a delicious spiced potato filling, traditionally served with sambar (a light soupy dal made with lentils, spices, tomato and vegetables) and a creamy coconut chutney. There are many regional variations, and I've made my potato filling from traditional ingredients based on the flavours of the dosas from Southern Indian restaurants along the 'Golden Mile' in my home town of Leicester where some of the best authentic Indian food in the UK can be found.


It really is the kind of dish which has so many flavours and textures, and is so tasty that it wouldn't even enter your head that you were eating vegan food, or missing your meat and dairy! Making the potato filling and the sambar isn't at all difficult or time consuming, so if you love a dosa it's well worth having a go, and you can buy ready made dosa batter from Asian grocers if you find the idea of making that yourself daunting, and just fry the pancakes at home.

Makes enough potato masala for approximately 16 medium-sized dosas, or 8 large dosas if you have a large dosa pan! (i.e. serves 8 people one portion each - or in my case serves 4 and freeze the rest for another time!)

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