Chickwheat Rendang

MADE WITH THE CANNED CHICKWHEAT WE MADE IN A PREVIOUS VIDEO

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On request from viewers of the Canning Chickwheat video wanting to know about the texture of chickwheat after canning, I opened a jar of home-canned chickwheat and filmed while cooking it for dinner. I used it to make Chickwheat Rendang and served it with coconut rice and vegetables. Enjoy!

If you are gluten intolerant, this is not for you, because the main ingredient in CHICKWHEAT is Vital wheat Gluten.

Home canned Chickwheat has a chewy but "well cooked" texture. It is usable right out of the jar, and can be used even without further cooking. But we don't want to do that, so lets cook something really nice!

The "secret" of using Asian curry paste is to fry it well to allow the flavourful oils to separate out. Then the chickwheat will absorb these lovely flavours and transform it into an authentical Asian dish.

This is where "smell-o-vision" would have been really nice. The fragrance coming from the wok is irresistible.

Check out the video here and get the full recipe below:

CHICKWHEAT RENDANG

INGREDIENTS:

1 jar of home-canned Chickwheat

1 tsp Thai-7 spice

1 red chilli, chopped finely

1-inch fresh ginger, chopped finely

2 cloves of garlic, chopped finely

a bunch of spring onions, sliced

1 red pepper, in bite-sized pieces

some broccoli, in bite-sized pieces

1 tbsp Rendang curry paste

1 can of good quality coconut milk

1 tbsp light soya sauce

Coconut Rice to serve:

½ cup of coconut rice per person

1 tbsp coconut powder

salt to taste

1 ½ cup water

DIRECTIONS:

Break the chickwheat pieces into small bite-sized
Sprinkle the pieces with half of the Thai-7 spice
Heat up your wok and add a tablespoon of the thick part of the coconut milk and the rendang paste.
Fry the curry paste for a minute or two before adding a few more tablespoons of coconut milk.
Then cook on quite high heat for 3-5 minutes until the ould from the rendang paste and the coconut milk separates. I do take quite a while. It is fascinating to watch how the oil suddenly appears as out of nowhere.
add the chilli and stirfry for a minute or so before adding the chickwheat.
Stir and turn the chickwheat well and cook it for a few minutes. Then add the ginger and garlic.
Add more coconut milk as it cooks into the dish.
Also, add the rest of the Thai-7 spice.
Keep cooking until the chickwheat is nice and browned.
Add the chopped vegetables and stirfry for 6-7 minutes till the veggies are tender, but still have a little bite to them.
Add the rest of the coconut milk and a little bit of light soya sauce to taste.
Serve it on a bed of coconut rice or your favourite sides.