Raya Recipes: Multigrain Ketupat, Tofu Satay & Satay Peanut Sauce by Dietitian Jowynna Yeo
Ingredients
Multigrain Ketupat:
- 1 cup SN Five Grains Rice
- 3 cups water
- A pinch of SN Himalayan Salt
Tofu Satay:
- 4 pieces Firm Tofu
- 3 tbsp SN High Oleic Sunflower Oil
Marinade:
- 4 stalks Organic Lemongrass, white parts only
- 6 cloves Organic Morado Garlic
- 2 whole Organic Red Onion
- 2 tsp SN Organic Turmeric Powder
- 2 tsp Organic Coriander
- 1 tsp SN Himalayan Salt
Sides:
- 2 Organic Japanese Cucumbers, chopped
- 2 Organic Red Onions, chopped
Satay Peanut Sauce:
- 2 cups SN Organic Raw Peanut Kernels
- 1.5 tbsp SN Soy Sauce
- 1.5 tbsp SN Organic Coconut Nectar Sugar
- 1 pinch SN Himalayan Salt
- 1 tbsp Organic Virgin Coconut Oil
- 1.5 cup Water
Spice Paste:
- 1 tsp SN Organic Chilli Powder
- 1 tsp SN Organic Chilli Flakes
- 1 tsp SN Organic Coriander
- 3 cloves Organic Morado Garlic
- 2 Organic Red Onions
- 2 stalks Organic Lemongrass, white parts only
- 1 thumbsized Organic Ginger
Methods
Multigrain Ketupat:
- Cook rice in a rice cooker or pot until soft.
- Once rice is cooker, transfer the cooked rice into a deep tray. Using a spatula, press firmly to ensure the rice is compressed. Cover with cling wrap and continue to press until the rice is flat and compact.
- Using a cardboard, measure the size of the tray and trace accordingly. Cut the cardboard and line in on top of the rice. Press firmly.
- Transfer the tray into the fridge and stack heavy objects (eg. food jars, canned food, water bottles etc.) on top of the cardboard, ensuring the weight is evenly distributed. Leave rice to compress overnight in the fridge.
- The next day, remove the cardboard and cling wrap. The rice should be compact by now. Using a knife, run through the edges of the tray to allow space between the rice and the tray. Using a flat surface (eg. chopping board), cover the tray and flip over to release your rice.
- Cut the rice into 2 inch cubes to serve. Serve with peanut sauce, tofu satay, cucumbers & onions. Enjoy!
Tofu Satay:
- Press tofu and wipe dry. Cut tofu into 1 each cube and set aside.
- All a cup of water and all the marinade ingredients in a blender. Blend until it forms a smooth paste.
- Marinade the tofu overnight, or at least 6 hours.
- Thread the tofu cubes onto the bamboo skewers and grill for 2-3 minutes. Flip the skewers to ensure all sides are golden brown. Brush with oil while grilling. Alternatively, you may pan fry the tofu cubes.
- Once done, serve peanut sauce and freshly chopped cucumbers and onions.
Satay Peanut Sauce:
- In a frying pan, toast the peanuts until dark brown and fragrant. Allow to cool and remove the skin. Once cooled, crush the peanuts using a mortar and pestle and set aside.
- Next, add the spices paste ingredients into a blender. Add 1/2 cup of water and blend until you achieve a smooth paste. Transfer into a bowl.
- On a low heat, add coconut oil and the blended paste in a saucepan and stir fry until fragrant and the paste turns into a dark brown colour.
- Next, add in peanuts and the remaining ingredients. Stir thoroughly. Simmer the sauce in low heat and continue stirring for about 10 minutes until the sauce is creamy and fragrant. Add in more water depending on the desired consistency.
- Once done, serve with tofu satay, multigrain ketupat and chopped vegetables. Enjoy!
