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

Ingredients:

  • 300 g Impossible Meat
  • 2 tbsp palm sugar
  • 1 tsp lime juice
  • 5 bamboo skewers

Spices:

  • 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


Directions:

  1. Mash spices together to form a paste.
  2. Soak bamboo skewers in water.
  3. 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.
  4. 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.
  5. Grill over charcoal for around 5-6 minutes, turning frequently so the satays cook evenly.

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