Some recipe or another tends to pop up during my conversations with my mother. Today it is vegetarian ‘meat’ made simply with flour and water. It is a recipe my mother learnt from her sister who was taught by the nuns at the Chinese temple in Rangoon. They used various spices to flavour it so that it tasted like real pork or roast duck.
I like the idea of making my own vegetarian meat as I have never been fond of using Quorn. There is little work except to mix the flour and water into a dough and leave to rest.
I am pleasantly surprised while washing the dough, as my mother had described, a springy yet firm clump of gluten is left in my hands. Once boiled and fried it tastes rather like fried tofu. The test is a success though there is only enough ‘meat’ for a small dish.
200g plain flour
pinch of salt
175 ml water
Sieve the flour into a large bowl and mix in salt. Make a well in the middle, stir in the water gradually until it comes together into a soft sticky dough. Cover with a damp cloth and leave to rest for 2 hours.
Remove cloth, take a handful of dough and rinse under running water. Rub and massage in the palms of your hands. The water will wash away most of the dough until there is a string textured dough that clumps together. You will notice the change in colour too. Continue to ‘wash’ the remaining dough until you have the stringy textured dough.
Bring a pan of water to a rolling boil. Pinch small knob of the stringy dough and pop into the pan. Remove with a slotted spoon once it has floated to the top and looks like a spongy blob. Drain on kitchen towel.
Heat a generous amount of oil in a saucepan. Deep fry the cooked dough balls until lightly golden.
Makes: enough for a small dish
Cooking time: 5 mins