Soy Meat with Sautéed Onions

Prepare the soy meat

1. Bring a pot of water to a boil over medium heat. Then add the soy meat and a pinch of salt. Boil for 7–8 minutes until the soy meat is tender.

   

2. Strain the soy meat in a colander and press with a spoon to remove excess water.

   

3. In a bowl, combine the ingredients for the cooked soy meat, including the chili powder, turmeric, pepper, oil, onion powder, and paprika powder.

   

4. Spread the soy meat on a baking tray lined with baking paper. Bake in a preheated oven at 180°C (350°F) for 20 minutes, until lightly browned and slightly drier in texture.

   

Temper the onions

5. In a large pot, heat the oil over medium-low heat.
6. Add the crushed ginger, crushed garlic, fennel seeds, cloves, and sliced onions. Stir, then add the cinnamon stick, mustard seeds, curry leaves, chili powder, turmeric, salt, black pepper, paprika, onion powder (optional), wax pepper or capsicum, and pandan (rampa) leaf.

   

7. Sauté for about 5 minutes, until the onions become very soft and translucent. Lower the heat during this process and keep cooking gently, stirring occasionally to prevent burning.

   

Prepare the sauce

8. Increase the heat to high.
9. Add the soy sauce, tomato sauce, sugar, and stock to the onion mixture.
10. Mix well, then turn off the heat.

Combine and finish

11. Remove the baked soy meat from the oven and transfer it to the sautéed onion mixture.
12. Stir on high heat for 2½ minutes, allowing the soy meat to absorb the flavors.
13. Taste and adjust the salt if needed.
14. Turn off the heat and serve hot.