Rendang
Ingredients
- ¼ cup desiccated coconut
- 300g King oyster mushrooms
- 1 block tofu
- Baby potatoes, quartered
- 2 carrots
- 3 tablespoons palm sugar
- Green part of lemongrass
- Handful of lime leaves, sliced thinly
- A few pandan, leaves knotted
- 1 can coconut milk
- 25 dried chillies
- 6-8 shallots
- ½ bulb garlic
- 5 macadamia nuts
- 5 slices of galangal
- 3 stalks lemongrass, white part only
- ½ tsp salt
Steps
- Pour boiling water over the dried chillies, cover, and leave to soak for 15 minutes.
- Drain and press the tofu.
- Clean mushrooms with a damp towel, then cut off the tough ends. Tear mushrooms into large chunks.
- Place ingredients from dried chillies onwards in a blender with 2 tbsp oil. Blend until a smooth paste forms.
- Heat the wok with a little oil. Add the chilli paste, lemongrass greens and pandan leaves. Cook until paste darkens.
- Add the coconut milk and cook for another 30 seconds, then add in the potatoes and cover the pan with a lid.
- Cook until potatoes are starting to soften. Add carrots halfway.
- Add mushrooms and tofu and simmer for five minutes.
- Season with sale and sugar then fold in the toasted coconut and lime leaves.