Rich and flavorful Mushroom Rendang under an hour

Rich and flavorful Mushroom Rendang under an hour

You wouldn’t guess this was a fully plant-based Rendang if we didn’t tell you! Chef WoonHeng wows with her expertise on plant-based Malaysian dishes, and she absolutely delivers with her mushroom rendang. This is an excellent vegan spin on the Malaysian favorite, the mushroom mimics the texture and chew of meat-based rendangs, and the rich sauce pairs well with it. Learn how to make this from scratch and amaze your guests!

Ingredients for Mushroom Rendang:

• ¼ cup [850g] frozen desiccated coconut 

• 570g King oyster mushrooms

• 3 tbsp palm sugar or coconut sugar

• Handful of lime leaves and/or turmeric leaves sliced thinly

• Pandan leaves knotted

• 1⅓ cups [~300ml] coconut milk

Ingredients for Chili Paste:

• 25 dried chilies seeds removed, boiled until soft

• 150g shallots

• 30g of garlic

• 5 candlenuts (buah keras) or macadamia nuts

• 5 slices of galangal or 2 slices of ginger

• 3 stalks lemongrass

• 1 tsp salt

• Cooking oil

• 1 tsp of sugar

Kerisik (Coconut Paste):

1. Place a non-stick pan on the stove.

2. Put frozen desiccated coconut in the pan.

3. Stir continuously until it turns golden brown.

4. Transfer to a mortar or blender and pound or pulse until fine.

5. Keep aside.

Mushrooms:

1. Wipe mushrooms until dry.

2. Cut oyster mushrooms in half.

3. You can tear the mushrooms if soft enough.

Chili Paste (Sambal):

1. Put all Chili Paste ingredients in a blender. 

2. Add about 2 tablespoons of oil and blend until smooth.

3. Heat a large non-stick pan and add 2-3 tablespoons of oil.

4. Pour in the blended paste. 

5. Add the green part of lemongrass and pandan leaves