Homemade ‘Seitan’ & Vegan Roasted Barbecue ‘Pork’/Char Siu ~ 麵筋, 素叉燒
It is a rare chance that I’ll make this ‘seitan’. Since I saw lots of my Facebook friend’s post ~ Roasted vegan ‘Char Siu’ 素叉燒 . Their mouth-watering photos impulse me to try it again.
Sounds I did have this experiment before. Yes! I have but not really like it at all. Why? Because it’ll wash away a lot of flour to get a small amount of seitan to make bbq ‘pork’. It is not really economical.
I know I can get the ‘gluten flour’ from Amazon and will be an easy work. Unfortunately, it is not in my budget. That’s the reason I need to make it from scratch.
A bag of 1.5kg strong flour cost around 65p to £1 (the cheapest brand in the supermarket). After the process, you only can get 6oog (more or less) plain seitan. Where is the flour left behind? It is down to the drain pipe.
I use a whole bag of strong flour because it won’t get much left after ‘rinse in the water’. Also, I understand it is not an easy and time-consuming task. That’s why I’ll make a large batch and reserve half of it in the freezer for later.
Also, you can make this ‘seitan’ with the sweet and sour dish, curry dish or even steak from it. Obviously, it has so many ways to cook, perhaps you may get more ideas than me!
Today, I like it serve with boiled rice and a delicious barbecue sauce.
Homemade ‘Seitan’ & Vegan Roasted Barbecue ‘Char Siu’ ~ 麵筋, 素叉燒, no-MSG, no-colouring
For ‘Seitan’ Ingredient:
- 1.5 kg Strong flour/ Bread flour
- Mix flour and water and knead into a stiff dough to develop the gluten. It is a lot easier if you can ask your stand mixer to help to do this step.
- Cover the dough with cold water and let soak for a few hours or overnight. This will allow the gluten to develop and the starch to “loosen up.”
- The next day, knead the dough, squeeze the dough until the running tap water. Rinse with cold water many times until the water turns to clear. (It takes about 30 minutes. It will reduce the time if you only make a small batch of flour).
- It will be left with only the gluten, which is considerably smaller in volume than your starting with.
- Those stringy strands are exactly what we want. It is called ‘Seitan’ 麵筋.
- Make the gluten into a ball; squeeze out as much water and air as possible. Cut into few fillets and make a knot of each one.
- Bring a pot of water to a boil and drop in the pieces of gluten. Simmer the gluten for about half an hour until the broth is almost gone. Release the knot and let it cool down.
- It can store in the freezer if you can’t finish all.
For the Vegan roasted Barbecue or deep fry ‘Char Siu’ : (600g)
For the marinate:
- 600g Seitan
- 1 tbsp Dark soy sauce
- 2 tbsp Light soy sauce
- 2 tbsp Oil
- 1 tbsp Juice from fresh ginger
- 3 tbsp Brown sugar
- 1/2 tsp Five Spice powder
- 1/8 tsp Star Anise powder
- 1 tbsp Sesame oil
- 2 tbsp Vegetarian mushroom sauce 素蚝油
- 1 tsp Pink Sea salt
- 1 1/2 tsp Mirin (optional)
- 1 to 2 tsp Tomato puree (for the colour)
- A dash of red food colouring or use red yeast rice (optional, I haven’t used it)
For the glazing: 1 tbsp Maple syrup or honey + 1 tsp Water
- Marinate with all the ingredients for overnight in the fridge.
- Preheat the oven to 400°F/200°C/180°C for the fan oven.
- Place the seitan on a lined baking tray without the marinate sauce, but reserve the marinate sauce for later. And bake until golden brown about 1/2 hour (more or less). Brush the glazing on top and back to the oven for another 3 minutes. Off heat. Let it cool down completely.
- Or you can deep fry the seitan with a pot of hot oil until golden brown.
- Slice the cooked ‘char siu’ on a plate. Cook the reserved marinate sauce in a saucepan until the sauce thicken. Pour all over the ‘char siu’ and serve.
Note: If you can’t finish all. It can freeze friendly if you put in a box with lid.
For the Barbecue ‘Pork’ with rice (叉燒飯):
- 1 bowl of Boiled Basmati brown Rice, or any other long-grain rice
- 1/2 recipe of the ‘Char Siu’ above
- 1 Romaine lettuce washed
For the barbecue sauce:
- 4 cubes of Homemade vegan mushroom sauce or bought from store
- 1 tbsp Spicy bean sauce 辣豆辦醬
- Brown sugar, more or less to taste
- Water, more or less
- Remove the ‘Char Siu’ from the freezer. Defrost completely. Reheat the ‘pork’ under the hot grill for a few minutes. Watch out, it will get burned quickly at this stage! But I like it, has a slight burn at the edge.
- Put the cubes of vegan mushroom sauce (素蠔油) and the spicy bean sauce (辣豆辦醬) in a small saucepan, over medium-low heat. Adjust the sweetness to your taste. Add water to the sauce if needed, a teaspoon at a time is necessary. Pour all over the hot barbecued ‘pork’, then serve with boiled rice!
- I know someone like to deep fry the seitan after marinated. It is tastier if you do. But I don’t want to keep the oil for long after this dish. So I just boil it!
- If you like more reddish colour, you can use the natural food colouring instead.