Mushroom Rendang Recipe
This economical and highly nutritious oyster mushroom is indeed suitable to be processed into any dish, from dumplings, satay, curry, to rendang. For best cooking results, avoid buying mushrooms that are gray in color, wilted, wet, and emit an unpleasant odor.
Ingredients
- Oyster mushrooms, shredded - 300 grams
- Shallots, thinly sliced - 3 grains
- Bay leaf - 1 sheet
- Galangal - 2 finger joints
- Brown sugar - 1/2 tbsp
- Coconut milk - 500 ml
- Oil, for frying - 3 tbsp
- Ground spices:
- Garlic - 2 cloves
- Shallots - 3 grains
- Red chilies - 6 pieces
- Coriander - 1/2 tsp
- Cumin - 1/4 tsp
- Salt - 1 tsp
- Buy ingredients and cooking utensils
Plans
- Heat the oil, saute the onion until wilted and fragrant.
- Add ground spices, bay leaf, galangal and sugar. Saute until fragrant and cooked.
- Add coconut milk. Keep stirring until it boils. Cook until the coconut milk shrinks and thickens.
- Add oyster mushrooms. Stir well and cook until the coconut milk is almost gone and the oil is released. Lift.
- Ready to be served.
- Use oyster mushrooms that are still fresh and clean white.
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