How to make Rendang Mushrooms

By WoonHeng · 60 min

Ingredients

Instructions

1. Toast the frozen desiccated coconut in a hot non-stick pan, stirring constantly, until golden brown. Pound or pulse it fine in a mortar or food processor (skip if already very fine). Set aside.
2. Clean the mushrooms with a damp towel and cut off the tough ends. Halve large mushrooms, then tear each half into 2 pieces.
3. Blend all the rempah ingredients with about 2 tablespoons of oil into a smooth paste.
4. Heat a large non-stick pan with about 2-3 tablespoons of oil. Pour in the chili paste, add the green lemongrass and pandan leaves (if using), and fry over low-medium heat, stirring constantly.
5. Keep cooking until the paste darkens and oil starts to separate from it.
6. Add the coconut milk and cook for 30 seconds. Add the mushrooms, cover and simmer for about 5 minutes, until fully cooked through.
7. Season with the salt and palm sugar, and simmer for another minute or so.
8. Fold in the toasted coconut and sliced lime leaves. Remove the lemongrass stalk and pandan leaves before serving.

Summarized from WoonHeng's video. Watch it for the details.

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