Vegan Mushrooms Rendang
This Vegan Mushrooms Rendang is packed with aromatic spices and tenderized mushrooms. It goes so well with rice or Nasi Kunyit with a side of Acar (Nyonya Pickle Vegetables). Give this delicious, flavorful, and gluten-free meal a try today!
Servings: 3
Ingredients
- ¼ cup [3oz] desiccated coconut used frozen
- 20 oz King oyster mushrooms hand torn into large chunks
- 3 tablespoons palm sugar or coconut sugar (adjust to taste)
- green part of lemongrass from the rempah
- a handful of lime leaves and/or turmeric leaves sliced thinly
- a few pandan leaves knotted (optional)
- 1⅓ cups [~300ml] of coconut milk
- oil for cooking
Rempah to make Chili Paste
- 25 dried chilies seeds removed, boiled until soft
- 150 g [6-8] of shallots
- 30 g [½ bulb] of garlic
- 5 candlenuts (buah keras) or macadamia nuts
- 5 slices of galangal or 2 slices of ginger
- 3 stalks lemongrass white part only
- 1 teaspoon salt
- Oil
Instructions
How to make the Kerisik (Coconut Paste)
- To make the kerisik (toasted coconut), place the frozen desiccated coconut in a heated non-stick pan.
- While stirring continuously, toast coconut until golden brown, then transfer to a mortar or food processor. Pound or pulse until fine. Skip this step if your desiccated coconut is super fine. Set aside until ready to use.
How to prepare the mushrooms
- Prepare the mushrooms - Clean mushrooms with a damp towel, then cut off the tough ends.
- If your mushroom is large enough, slice it in half, then tear each half into 2, so you'll have 4 parts. Repeat until you are done with all the mushrooms.
How to make Chili Paste (Sambal)
- To make the chili paste, place all the rempah ingredients in a blender, then add enough oil (about 2 tablespoons) to get the blender running. Blend or pulse the ingredients into a smooth paste.
- Heat a large non-stick pan, then add about 2-3 tablespoons of oil.
- Slowly pour in the chili paste and add in the green part of the lemongrass, and pandan leaves (if using). 'Fry' the chili by stirring continuously over low-medium heat.
- Cook the chili paste until it turns darker or when you see some oil is starting to separate from the mixture.
How to put everything together
- Add in the coconut milk and cook for another 30 seconds, then add in the mushrooms and cover the pan with a lid.
- Let the mixture simmer for about 5 minutes or so until the mushrooms are fully cooked through.
- Season with salt, sugar, and let it simmer for another minute or so.
- Finally, fold in the toasted coconut and lime leaves.
- Discard the lemongrass stalk and pandan leaves before serving. Enjoy!