Rasa Sayang Sambal Burger. Photos: VeganBurg, Evonne Lyn Lee
By VeganBurg
Tuck into a Rasa Sayang Sambal burger this Ramadhan. A thick patty, slathered with a delish sambal, then layered with caramelised onions, scrambled garlicky egg plus more. It’s vegan but tastes so sedap! Aptly named Rasa Sayang, which literally translates to “feeling loved or feel the love”, it evokes affection while breaking fast with family and loved ones.
Total Time: 1.5 hours
Cost: $30.00
Difficulty: 4/5
Yields: 2 burgers
A vegan diet is free from animal-derived ingredients including dairy and egg products. Compared with a decade ago, vegan food now enjoys a broader appeal as more consumers have become increasingly more conscious about the environment, health and wellness. Meat-free food was developed in response to a burgeoning demand for healthier and sustainable options. A survey held in Southeast Asia between 2012 and 2016 revealed that vegan claims on plant-based food products have boomed by 440%***
A: Buns, Condiments
2 wholegrain buns, lightly toasted
4 lettuce leaves
2 vegan patties (vegetarian chicken patty)*
2 tablespoons coconut oil
6 cucumber slices
2 tablespoons homemade sambal (chilli paste) or more as desired
2 tablespoons vegan mayonnaise (eggless)
B: Caramelised Onions
2 tablespoons olive oil
3 large red or brown onions, peeled and sliced
2 tablespoons brown sugar
1-2 tablespoons balsamic vinegar
C: Scrambled Vegetarian Egg
2 teaspoons nutritional yeast**
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon paprika
2 tablespoons water
¼ teaspoon sea salt
¼ teaspoon black pepper
2 scallions or spring onions, finely diced
2 cloves garlic, peeled and minced
Olive oil spray
300g firm tofu, well drained
D: Homemade Sambal (Chilli Paste)
1 large onion, peeled and roughly chopped
10g dried red chili, seeded and boiled for 30 minutes
6 tablespoons reduced sugar ketchup
4 tablespoons coconut oil
1 teaspoon salt
E: Side Kicks – Coconut Fries, Drink
200g French Fries, divided
Eggless mayonnaise
2 tablespoons grated coconut, dry toasted
2 glasses Rose Bandung (rose syrup in soya or almond milk)
DIRECTIONS:
1. To make scrambled egg: In a small mixing bowl, combine ingredients except for seasoning and tofu. Set it aside. Mist a saucepan with an even coating of olive oil spray. Place saucepan over medium heat. Once it’s hot, add scallion and garlic, and sauté until fragrant, about two minutes.
2. In a deep mixing bowl, crumble tofu, breaking it up with your fingers. Pour garlic and scallion seasoning over tofu. Mix well then put it back into saucepan to cook 2 minutes. Set it aside.
3. To prepare sambal (chilli paste): Boil dried chilli for 30 minutes or until soft. Once it has cooled down, blend it to a paste in a food processor. In a saucepan over medium heat, melt 2 tablespoons coconut oil. Once it becomes hot, add in onion, chilli and ketchup. Stirfry for a few minutes. Season with salt to taste. Simmer a few minutes until it reaches “pecah minyak” stage — this is when oil separates from the paste indicating that the sambal is sufficiently well-cooked
4. To caramelise onions: Heat oil in a large frypan over low heat. Add onions and a good pinch of salt. Cook slowly for 15 – 20 minutes, stirring occasionally to prevent onions from catching (‘catching’ here refers to an ingredient sticking to base of saucepan owing to insufficient fat or liquid). Don’t turn heat up or onions will burn. When onions soften and take on a gold tinge, add sugar and balsamic – this kick starts the caramelisation process. Continue cooking over low heat for a further 5 to 10 minutes, stirring occasionally, until sticky and deep brown. Set it aside.
5. In a large saucepan, heat coconut oil over medium heat. Panfry patties until golden brown and warmed through, about 5 minutes per side.
6. Build your burger: On bottom bun lay lettuce, followed by patty, vegan scrambled egg and cucumber. Spoon sambal over cucumber. Top with caramelised onions.
7. Spread an even layer of vegan mayo over onions. Close burger with top bun. Secure with a bamboo skewer (optional).
8. To dry toast grated coconut: In a small saucepan, toast coconut without oil over low heat until it turns medium brown. Let it cool down. Drizzle some mayonnaise over fries, then sprinkle toasted coconut over it.
9. Serve immediately, accompanied by coconut fries (100g per person) and rose bandung drink.
*N0TE 1: Frozen meatless patties are available online on redmart.com.
**NOTE 2: Nutritional yeast is a protein substitute void of animal-derived ingredients, suitable for vegans and vegetarians. Rich in fibre and B vitamins, it has a nutty flavour and is naturally low in fat. Available at Yes Natural online.
*** NOTE 3: Sources: https://foodindustry.asia/a-look-at-food-and-drink-trends-in-southeast-asia https://www.figlobal.com/asia-thailand/visit/news-and-updates/plant-based-diets-lead-asian-health-and-wellness-trends
TIP: A well-built burger is a tower of delectable layers comprising complementary flavours and textures that tango well together: Patty, fresh greens, egg, onions and condiments (e.g. sambal and mayo). Forgo carbs if you wish – wrap patty and other ingredients with iceberg lettuce.
TECHNIQUE: To prevent sauces squirting out of burger, here’s how to eat it. Grab it firmly with both hands – thumbs and pinkies on bottom bun, three middle fingers on top bun. Dive into burger with gusto, taking a sizeable bite of bun, patty, egg and condiments.
VeganBurg is a Singapore-based food and beverage establishment founded in 2010, with its first overseas outpost in San Francisco. Food is 100% plant-based, cholesterol free with wholesome, natural flavours. Every burger is a statement that an environmentally sustainable diet is achievable and within reach.
www.veganburg.com.
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