This is the first time I made this recipe, even though this recipe are very typical Asian. In fact this recipe are actually inspired by Asian braised pork, which I saw in Pinterest while brainstorming. The oily glistening surface of the broth are just mouth watering, usually I am not really interesting on meaty based recipe, unless if my kids ask for certain meaty food.


But, the funny thing is, I don’t think this recipe are authentic, I just totally improvised and just interpret myself. At least I got those thick, oily, dark, tempting broth, and yesss, it is to be enjoy with bowl of warm rice.

I always curious with the Seitan taste, and my lovely vegan friend brought me into her trusted vegan store, and recommend it to me, and yeas, the texture and the chewiness are quite spot on, even though my husband mistaken it as fried tofu, it was so funny. Overall I like the taste, and maybe later could experiment to make it myself.

Venga, lets go to my kitchen


Serve 3 portion of condiment


  • 300 gram seitan, I cut it square in bite size, you can slice it as your preference
  • 2 medium size potatoes, quarter it, or cut it chunky
  • 2 garlic, just crush it
  • 1/2 medium size onion, slice it
  • 2 bay leaf
  • 1 tbs dark soy sauce
  • 1 tbs brown sugar
  • 1/2 tsp sea salt
  • 1 star anise
  • 1/2 tsp white pepper
  • 1 tbs vegetable oil
  • 800 ml water


  1. In medium size pot and medium heat, put inside the vegetable oil, garlic, onion and bay leaf, stir them until fragrance, then put inside the water.
  2. Then let the potatoes in, continue cooking until the potatoes are half soft and the water are bubbling.
  3. Put inside the seitan, and the seasoning, dark soy sauce, sea salt, brown sugar, white pepper and star anise.
  4. Continue cooking until the broth are reduce a bit and taking out the star anise. The star anise are just to infuse, if you put it too long, the broth will be taste too “herby”
  5. It is ready to enjoy, enjoy with warm rice and my sesame oil pickle, will be posted next ;).

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