the culture of creating imitation 'wheat' meats or 'seitan' has existed for centuries in China, created by Buddhist monks.
in Chinese vegetarian stalls in Singapore you can find various versions of mock meat, cooked in different styles often without the use of onion and garlic due to religious restrictions and preference.
in this recipe that we prepared for a occasionally-vegetarian Taoist Spirit Medium friend, we made a version of braised mock duck using 'mock meat' made from scratch. the beancurd skin wrapping resembles duck skin & we used condiments such as soy sauce and mushroom seasoning for umami, omitting the need for onion or garlic.
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get the ingredient to this recipe here: vital wheat gluten
other recipes that we recommend:
Babi Pongteh but... HALAAL~
as the name says it, babi (means pig in malay), suggests that pork is presumably the star of the dish, so how did Azfar make it halal?
Patio !!!