Global Voices: Chef Zaldy Iskandar
Organization: Academy Director of OTTIMMO International Master Gourmet School in Surabaya, Indonesia
When you think of Meatless Monday, what’s one word that comes to mind?: Healthy.
Tell us about something going on in your country or city addressing meat reduction: In January 2021, OTTIMMO started a Meatless Monday campaign on our campus for our 300 culinary students, and we will also be promoting Meatless Monday to our 1,000+ alumni.
If you could give one piece of advice or an easy step people could take to reduce their meat consumption, what would it be?:
First, imagine the impact you can have on your health if you gradually start replacing meat in your diet with healthier, plant-based options. After some time, you will actually start to crave plant-based foods.
What’s your favorite plant-based dish?:
Plant-based Satay using Impossible meat to replace the beef or pork typically used in Indonesian Satay.
Plant-Based Grilled Satay Recipe
- 300 g Impossible Meat
- 2 tbsp palm sugar
- 1 tsp lime juice
- 5 bamboo skewers
- 3 cm fresh galangal (omit if unavailable)
- 2 cm fresh ginger
- 1 tsp powdered turmeric
- 5 shallots
- 8 cloves garlic
- 3 candlenuts (can substitute with almond if needed)
- 5 chilis
- 1/2 tsp salt
- 1 tsp fresh cilantro / coriander
- 1 tsp black peppercorns
- 1 tsp cloves
- 1/2 tsp nutmeg
- Mash spices together to form a paste.
- Soak bamboo skewers in water.
- Place the Impossible meat in a large mixing bowl and add the mashed spice paste, palm sugar and a dash of lime juice. Mix until well combined and smooth.
- Now take a soaked bamboo skewer in one hand and a small scoop (around 2-3 tbsp) of satay mixture in the other. Shape the mixture around the top of the skewer, then gently twist, squeeze and shape in a downward motion.
- Grill over charcoal for around 5-6 minutes, turning frequently so the satays cook evenly.