How to make Vegan Rendang, super Tasty!

Por WoonHeng · 75 min

Ingredientes

Modo de preparo

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) and set aside.
2. Wipe the mushrooms clean with a damp towel and cut off the tough ends. Slice large ones in half, then tear each half into 2 pieces.
3. Blend all the rempah ingredients with enough oil (about 2 tablespoons) until smooth.
4. Heat a large non-stick pan and add about 2-3 tablespoons of oil. Pour in the chili paste with the green lemongrass and pandan leaves, if using. Stir over low-medium heat.
5. Keep frying until the paste darkens and oil starts to separate from it.
6. Add the coconut milk and cook for 30 seconds, then add the mushrooms and cover with a lid. Simmer about 5 minutes until the mushrooms are fully cooked.
7. Season with salt and sugar and simmer for another minute.
8. Stir in the toasted coconut and lime leaves. Remove the lemongrass stalk and pandan leaves before serving.

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