🍔: 6.5/10 ‘Karma Suits You’ 📍: @topburger.au 💰: $12.50
Karma, I definitely believe in it and I definitely hope it doesn’t suit me because it’s not always the kind that you want. 🙏 Todays review isn’t going to be nearly as explicit as the ancient text written in 400 BC but today’s meal did bring me some pleasure. 😋 Below is the scripture of my emotions towards this creation. 👇 I really dig the name of this one. ➖➖➖➖➖➖➖➖
Bun: A fresh, thin and dense bun! Not sure how many more adjectives I could use in one sentence to described it, I liked it a lot! 💪
Meat: In this case Sweet Potato and Lentil. 🍠
By George this patty has potential a unique flavour combination I hadn’t come across and one that I think @feedtheearthlingsbayside should think about because as soon as I sunk my teeth in I had dejavu. 😵 Whole lentils not to mention chick peas (my favourite) incorporated into an earthy and rich patty was definitely a choice I’m happy that I made. 😃
Filling: Only three for this one but compliment each other they did. Zesty and tangy pickles 🥒 counterpunched the dense indelicate but down right tasty 🍠 patty thrown in with a decent layering of crunchy, fresh ice berg lettuce 🥬 and a few slithers of red fruit called tomato. ➖➖➖➖➖➖➖➖
Note: A new twist on a vegan burger. I was proud to discover this unique idea of what a burger should be about. All though it’s not my usual style it was definitely tasty. Refreshingly light in the stomach, it’s safe to say that I enjoyed it. A bit of variety if you will. Finally, although it’s in complete contradiction of my main meal item, I went for a side of ‘poppin chicken’ and hands down this was the best. 🤤 Coated and packed to the hills full of flavour, I loved every juicy bite.
📍Skudai, JB 🇲🇾 Crispy roti pratas and orh luak for brunch. We got 3 plain & 3 egg pratas for Rm11.4 and orh luak was Rm6 ~ this is located in Skudai and this region has a lottt of vegetarian eateries! Some open only till mid afternoon, some open from evening etc. The pratas are by the (well-known) 父子s who go over to the 24hr (not sure if still 24hr) Miao En coffeeshop in the evening - shared in posts a few months back. The uncle whom I assume is the father was very nice and gave us assam fish curry to try which was nice to dip the pratas in! 😋
VISIT OUR EVIA LIFESTYLE CENTER BRANCH IN THE SOUTH and get these healthy goodies: Good Lechon Kawali, Vegan Lechon Sauce and Adlai 💚
Check out frozen goods, superfoods, healthy snacks and seasonings in our SOUTH BRANCH! 💕
Thanks to @mikaclicuanan for this post! ❤️❤️❤️
“My fave dish but a healthier version. #VEGAN lechon kawali with matching VEGAN mala- mang tomas sauce (from Best Choice) and adlai rice. Who would have thought that I, a carnivore, would be hooked on this?! So legit the taste, I almost cried😂😂 All these from @thevegangrocerph which I super love🤗🤗 Addicted as well to the vegan truffles by Cakesmith which this grocery likewise carries😻😻” #healthyeats#reallygoodveganfood#thevegangrocerph#meatfree#healthyfood
Always bummed by the lack of variety in #meatfree dumplings, I decided to take the challenge head on. My first attempt at Sichuan Chili Oil Dumplings was a flavor-filled success! .
The first step was creating and customizing a Sichuan Chili Oil. I’ve read that each region and family have their own spice blend that has been passed down through the generations. The chili oil I created has equal parts fresh Sichuan red chili flakes, Korean red chili flakes, and red chili pods that I toasted and ran through a spice mill with the seeds kept in for some heat! I was surprised to read that the chili is meant to bring a smokiness to the oil rather than heat. I also added star anise, bay leaves, and sesame seeds for some nuttiness. .
Next, was creating a Chinese flavored sweet soy sauce. I read that most Sichuan recipes call for soy sauce and sugar to mimic this, but the real deal is to reduce a combination of soy sauce, brown sugar and cane sugar along with some spices until it coats the back of a spoon. I added cinnamon bark and green onions for maximum flavor.
Then, filling time! Most traditional is pork which I was able to mimic with TVP rehydrated with an unchicken broth with allspice and garlic for some porky pork goodness and shiitake mushroom powder for some added umami notes. Mixed that with an aromatic water (boiled water + ginger + green onion + sichuan peppercorns) and some more green onion and ginger for a direct-in-your-face flavor! .
Really, really happy with how this turned out. Fellow vegheads, do you share my lack of dumpling pain? Would you like to see more dumplings on your ig feed? Let me know! .