Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Blend 100 grams shallots, 20 grams garlic, 20 grams galangal, 15 grams candlenuts, 5 grams coriander powder, 2 grams cumin powder, and 3 grams turmeric powder with 15 ml cooking oil into a smooth paste.

2. 2

   Heat a medium pot over medium heat and sauté the prepared spice paste for 5 minutes until fragrant, stirring occasionally.

3. 3

   Add 1 whole bruised lemongrass stalk and 3 kaffir lime leaves to the pot and continue to sauté for an additional 2 minutes.

4. 4

   Pour in 400 ml coconut milk and 500 ml water, then add 10 grams sugar and 5 grams salt, bringing the mixture to a gentle simmer while stirring constantly to prevent the coconut milk from curdling.

5. 5

   Carefully add 500 grams of seitan into the simmering liquid, ensuring it is submerged, and poach for 20 minutes over low heat until the seitan is tender and has absorbed the flavors.

6. 6

   Remove the lemongrass stalk and kaffir lime leaves before serving the Seitan Opor Rebus hot, garnished with optional fried shallots and a sprinkle of fresh coriander.