Monkey Head Mushroom Rendang Serves: 5
INGREDIENTS
500g Monkey Head Mushroom
20gToasted Grated Coconut
20g Coriander Powder
10g Fennel Powder
20ml Light Coconut Milk
80ml Evaporated Milk
125ml Oil
2g Lime Leaves (optional)
Sugar & Salt (optional)
Blended Item
100g Shallots
5g Turmeric
100g Lemongrass
30g Garlic
30g Chili Paste
METHODS
1. Clean and boil the monkey head mushroom for 5 to 10 minutes to remove the natural bitterness. Drain well and squeeze out the excess water.
2. Heat the cooking oil in a wok or pan. Add the blended ingredients and sauté over medium heat until fragrant and oil separates from the paste.
3. Add coriander powder & fennel powder then continue cooking until fragrant.
4. Add the boiled monkey head mushrooms into the spice mixture. Stir well until the mushrooms are evenly coated with the spices.
5. Pour in the coconut milk allow it to simmer gently until the mushrooms start to absorb the flavours.
6. Add toasted grated coconut & lime leaves. Continue cooking in low heat. Cooked until the sauce thickens and the colour turns deep brown.
7. Add salt & sugar if needed in moderation.
Notes:
Brought