Rahel Stephanie’s vegan Indonesian snacks – recipes

Three Indonesian snacking favourites you could find on any street stall (and that just happen to be vegan): aubergine in spicy sambal, sweetcorn fritters, and marinated mushroom skewers

This West Sumatran classic is a home-cooking favourite, and no wonder – there’s just something about the dark aubergine skin against the thick, red sambal; it also gives me flashbacks of devouring this at the local warteg, or food stall. The sambal doubles up as a condiment or dip for any fritter; if you prefer, swap the aubergine for your fried protein of choice, from chicken or beef to tempeh, tofu or seitan.

Rahel Stephanie is a cook, food writer and founder of Spoons, an Indonesian supper club in London

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