- Total Time: 45 Minutes
- Yield: 4-6 1x
Here’s a twist to your usual Beef Rendang, a vegan version!
It’s so delicious and goes perfectly well with a side of Lemang or nasi impit.
Try making this yourself this Eid and let us know what you think! Selamat Hari Raya!
300g Oyster Mushroom or an assorted array of fresh mushrooms
2 Sheet Tumeric Leaves
3 Sheet Kaffir Leaves ( carve )
1 Asam Keping/ 1 teaspoon asam jawa
1/2 cup Coconut Cream
2 tablespoon Kerisik (Roasted coconut)
1/2 tablespoon Palm Sugar
2 tablespoon Grounded Chili
1 tablespoon Curry Powder
4 tablespoon coconut oil
10 Red Shallot
2 Garlic Cloves
3 Lemongrass thinly sliced
1/2 inch Turmeric
3 slices of Galangal
3 Candlenut (sliced)
2 Red Chilli
10 Birds Eye Chilli
1. Brush mushroom with a clean cloth (do not wash because mushrooms will absord water) and cut mushroom if it’s too big and set aside. Make sure the mushroom is in large chunks
2. Fry the grounded ingredient in some oil until fragrant for about 5 minutes before adding grounded chili and curry powder, stir well and cook until the oil rises about 10 minutes on a low heat.
3. Add coconut cream and kaffir leaves,stir and cook for another 1 minute on a low heat then add Kerisik (roasted coconut paste) and asam keping,stir and continue to cook until sauce thickens for another 10 – 15 minutes
4. Once sauce is thick add mushroom and palm sugar, stir cook for a further 5 to 10 minutes until reduced.
5. lastly, garnish with turmeric leaves. Before serving, fold and serve.
A tip is to not wash your mushrooms because they tend to soak up a lot of water. So just brush your mushroom with a clean wet cloth or a brush to remove any dirt.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Vegetarian
- Method: Intermidiate
- Cuisine: Malay
Keywords: Mushroom Rendang