- 240 ml. UFC Velvet Almond Milk original
- 400 g. Diced Soaked Vegetable Protein
- 1.5 Tsp. Roasted Coriander Seeds
- 1.5 Tsp. Roasted Cumin Powder
- 3 Tbsps. Sliced Lemongrass
- 1 Tsp. Sliced Galangal
- ½ Tsp. Sliced Kaffir Lime Skin
- 2 Tsps. Salt
- 2 Tbsps. Sugar
- 2 Tsps. Turmeric Powder
- 4 Tbsps. Vegetable Oil
- 3 Tbsps. Soluble Margarine
- Bamboo Skewers
Peanut Sauce Mixture
- 240 g. Ground Roasted Peanuts
- 480 ml. UFC Velvet Almond Milk original
- 10-12 Pods Soaked Large Dried Chilies
- 2 Tsps. Sliced Galangal
- 2.5 Tbsps. Sliced Lemongrass
- 1 Tsp. Sliced Kaffir Lime Skin
- 480 ml. Water
- 240 g. Coconut Sugar
- 3.5 Tsps. Salt
- 120 ml. Tamarind Sauce
- 3 Tbsps. Vegetable Oil
- 240 ml. Water (For Blending)
Ajad Mixture (Thai Cucumber Relish)
- Diced Cucumbers
- Diced Spur Chilies
- 240 ml. Vinegar
- 60 ml. Water
- 1 Tsp. Salt
- 300 g. Sugar
- Combine roasted coriander seeds, roasted cumin powder, sliced galangal, sliced lemongrass, sliced kaffir lime skin and pound thoroughly. Transfer the mixture to a mixing bowl.
- Add turmeric powder, salt, sugar, UFC Velvet Almond Milk, soluble margarine and vegetable oil Stir well.
- Combine diced soaked vegetable protein and the marinade together, mix well. Marinate for 20 minutes. Thread the vegetable protein onto the bamboo skewers. Grill until golden brown on both sides.
Peanut Sauce Preparation
- Combine soaked large dried chilies, sliced galangal, sliced lemongrass, sliced kaffir lime skin in a blender. Add water until well blend.
- Heat vegetable oil in a skillet pot until hot. Add the blended ingredients and stir fry until fragrant. Add water and stir well.
- Season with coconut sugar, tamarind sauce, salt and stir well. Add ground roasted peanuts. Simmer until smooth and thicken.
- Pour UFC Velvet Almond Milk and stir gently until it begins to boil. Set aside to cool completely.
Ajad Preparation (Thai Cucumber Relish)
- Boil vinegar, sugar, salt, water and simmer until start thickening. Leave until cool down, then add diced cucumbers and diced spur chilies.
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