Fortune Soya Chunks 90g Meat Prawns Flavor 100% VEGETARIAN nutritious Sri Lankan

Description

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Fortune Soya Chunks Meat Prawns Flavor 100% VEGETARIAN nutritious Sri Lankan
What is soya meat
Soya meat is usually made from high (50%) soy protein, soy flour, or concentrate, but can also be made from cottonseed, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so. The defatted thermoplastic proteins are heated to 150–200 °C (300–390 °F), which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids.
Special Recipe of soya meat
Ingredients
2 cups of water
3-4 tablespoons of oil
2-3 red dry chilies
1 green chili sliced thin
1 large onion sliced thin
A sprig of curry leaves
1 tablespoon ginger and garlic paste
1 large tomato cut into wedges
1/2 teaspoon turmeric powder
1 and 1/2 tablespoons of curry powder
1/2 teaspoon chili powder(increase to 1 teaspoon or more as per your need).
1 tablespoon of tomato ketchup(add 1 more tablespoon to give more flavor).
1/2 cup of coconut milk.
1 Soya meat packet(2 packs for a family of five)
Salt to season
Instructions
How to prepare the dry soya meat for cooking
Boil two cups of water in a pan.
Once the water is boiled, remove the pan from the stove(be careful here). add a teaspoon of salt followed by the dry soya chunks.
Close the pan with a lid and leave the soya meat in for 5 minutes or until the chunks have expanded and taken the texture of tiny sponges.
Place the pan in a sink and drain the excess water until you are left with the soya chunks.
Run cold water for a few seconds through the veggie chunks to remove heat.
Take a handful of the soya, squeeze and squeeze until you remove water from them.
Take care not to burn your hands while doing this with the remaining heat from the water you are squeezing out. set aside.
How to make soya meat curry
In a separate pot, over medium heat, pour in the oil(4 tbs), followed by dry red or green chilies(2-3), onions(1large), curry leaves(a sprig), ginger-garlic paste(1tbs) and tomato(1).
Cook the ingredients for 7-10 minutes or until the onions turn slightly golden and the tomato wedges become easy to crush with your wooden spoon.
Reduce heat if you notice the ingredients sticking to the pan but continue cooking over low heat.
Once the ingredients in the pan turn soft, add turmeric(1/2 tsp), curry powder(1 and 1/2 tbs), chili powder(1/2 tsp), salt to season and combine all ingredients well, finally add the tomato sauce(1 tbs).
Mix all the ingredients in the pan well and make sure the spices are not sticking to the pan.
Check the taste and make the necessary adjustments to suit you.
You can add more curry powder(1 teaspoon more)if you find the curry taste is not coming through.
Pour in the coconut milk(1/2 cup, thick milk), gently stir and let the gravy thicken over low heat.
Once the gravy cooks for 5 minutes, add the soya chunks.
Mix well, cover halfway with a lid and let the curry slow simmer for another 15-20 minutes until gravy thickens and you notice they cover the soya chunks as well.
Season with salt if necessary, remove from heat.
Serve with your favorite rice and curry dishes.
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