yumeat™ is the first shelf-stable plant-based food product produced in Malaysia and Asia. The brand’s plant-based alternatives are formulated for the local palate. Consumers can enjoy a sense of comfort, pleasure, and nostalgia with every bite of plant-based luncheon or plant-based minced meat with bean paste when prepared with favourite recipes, like luncheon fries or hot porridge. As tasty as conventional meat, yumeat™ can be sautéed, grilled, fried, steamed or stewed. It is also Halal-certified and free from cholesterol, MSG, GMO, antibiotics, sodium nitrite and other preservatives.

Ingredients:

• 100g Classic yumeat™ plant-based luncheon, cut into small cubes
• 230g boiled spaghetti (Please prepare barilla Spaghetti for the demo)
• 100g cashew nuts, soaked in water overnight
• 30g garlic, chopped
• 50g yellow onion, chopped
• 250ml vegetable broth
• 3 tablespoons nutritional yeast
• 1 teaspoon sea salt
• 1 teaspoon freshly ground blackpepper
• 50g shimeji mushroom, mycelia (roots) removed
• 250ml pasta water
• 1 tablespoon chopped italian parsley
• 1 tablespoon chopped spring onion
• Extra virgin olive oil
• Sea salt
• Ground pepper

Cooking Method

1. Bring to a boil a pot of water, once boiling add salt and spaghetti. Boil for 9 minutes and remove from water and set aside. Do not discard pasta water.
2. In a pan, heat a bit of olive oil and saute onion and garlic until fragrant, add vegetable broth and the soaked cashew nuts. Once it comes to a boil, add 1 teaspoon of salt and 1 teaspoon of blackpepper, turn heat off and pour everything into a high speed blender or a food processor. Add nutritional yeast and blend at high speed until you get a nice smooth consistency. If you like it smoother you can pour the sauce over a strainer.
3. Heat another pan and add a bit of olive oil, once oil is hot add the cubed Luncheon yumeat™ and fry until nice and caramelised, remove from the pan. In the same pan add shimeji mushroom and saute until nice and soft. Add the boiled pasta and the pasta water into the pan, mix well and add the vegan alfredo sauce, mix well. Add the Luncheon yumeat™ and toss everything together. Remove from heat and sprinkle Italian parsley and spring onion before serving. Finish off with a bit of extra virgin olive oil, salt and pepper.

• 50g daikon, jullienne
• 30g carrot, jullienne
• 60ml vinegar
• 40ml cold water
• 1 ½ tablespoons sugar
• 2 Vietnamese baguette
• 80g Classic yumeat™ plant-based luncheon, sliced into 1 cm thickness
• 80g Spicy yumeat™ plant-based luncheon™, sliced into 1 cm thickness
• 2 tablespoons garlic powder
• 2 tablespoons sesame oil
• ½ cup vegan mayonnaise
• 2 tablespoons hoisin sauce
• 1½  tablespoons crispy garlic chilli oil
• 1 yellow onion, thinly sliced
• 1 cucumber, thinly sliced
• Fresh coriander leaves
• Vegetable oil

Cooking Method

1. Start by preparing the pickled vegetables, in a mixing bowl add vinegar, cold water and sugar, stir until sugar is completely dissolved. Add daikon and carrot and mix to combine. Cover bowl with cling wrap and keep in the chiller until ready to use.
2. Slice baguette in the middle (horizontally), open it up and drizzle a bit of oil on top. Heat a non-stick pan and grill baguette until nice and golden brown. Set aside.
3. Sprinkle garlic powder over sliced Luncheon yumeat™ and drizzle sesame oil, using your hands rub the mixture to make sure it’s evenly spreaded out. Heat a bit of oil on a non-stick pan and grill – Luncheon yumeat™ for about 1-2 minutes on each side or until they’re nice and golden brown, once done set aside.
4. Prepare the dressing, in a medium mixing bowl, add vegan mayonnaise, hoisin sauce and crispy garlic chilli oil, mix well, season with salt and pepper if you need to.
5. Spread the dressing over the bread and add the grilled Luncheon yumeat™ on top. Add the pickled vegetables, the sliced onion and cucumber and top it off with fresh coriander leaves, close the sandwich and serve immediately.

1. In a deep plate, add cornstarch, garlic powder, water and mix well, add sesame seeds, chilli flakes, blackpepper and mix to combine. Heat a pan and add 6 tablespoons of oil. Once oil is hot, dip Luncheon yumeat™ slices in the cornstarch mixture and shallow fry them, fry over medium heat until they’re nice and light golden. Remove from heat and drain excess oil on a kitchen paper towel. Set aside.
2. In a wok, heat the remaining oil and add chopped garlic, saute until fragrant and add shitake, stir for another minute and add sesame oil, stir for another minute. Add vegetable stock, all the soy sauces, and mushroom granules, stir and let it come to a boil. Once boiling, add yee mee and stir gently, let it simmer over medium-low heat until the liquid dries up. Add pak choy and water, and stir for another 3 minutes, once done, remove from heat and serve on a deep plate.
3. Slice the fried Luncheon yumeat™ into thin slices and place over the braised yee mee. Sprinkle with chopped spring onion and coriander before serving. You can also serve with a side of crispy garlic chilli oil.