Ingredients & Substitutes

Instructions

1. 1

   Prepare the spice paste by blending 8 shallots, 4 cloves garlic, a 2 cm piece fresh turmeric, a 1 cm piece ginger, 3 candlenuts, 1 teaspoon coriander powder, and 0.5 teaspoon cumin powder with a splash of water until completely smooth.

2. 2

   In a large bowl, combine 500 grams seitan chunks with the prepared spice paste, 1 teaspoon salt, 0.5 teaspoon white pepper, 100 ml thick coconut milk, a single bruised lemongrass stalk, and 2 kaffir lime leaves, then let it marinate for at least 30 minutes.

3. 3

   Transfer the marinated seitan and all the liquid to a pot and simmer over medium heat for 15 minutes until the liquid has mostly reduced and the seitan has absorbed the rich flavors, then remove and discard the lemongrass and kaffir lime leaves.

4. 4

   Heat 500 ml of vegetable oil in a deep pan or wok until it reaches an ideal temperature of approximately 170-180°C (340-350°F).

5. 5

   Carefully add the simmered seitan pieces to the hot oil in batches, ensuring not to overcrowd the pan, and deep-fry them for 5-7 minutes until each piece is beautifully golden brown and delightfully crispy.

6. 6

   Remove the fried seitan from the hot oil with a slotted spoon and place it onto a wire rack or several layers of paper towels to thoroughly drain any excess oil.

7. 7

   Serve the Seitan Goreng Bumbu Kuning immediately while hot, traditionally accompanied by fluffy steamed rice and a side of spicy sambal for a complete Indonesian meal.