savoury

Vegan Rendang Tok

• time: 60
• servings: 4

Ingredients

• 1.5 tbsp coriander seeds
• 1 tbsp fennel seeds
• 0.5 tbsp cumin seeds
• 0.5 tsp black pepper
• 1 tbsp chilli paste
• 2 stalks lemongrass
• 2 cm ginger
• 1.5 cm galangal
• 0.5 large onion
• 1.5 pieces candlenut
• 1 piece turmeric leaves
• 5 pieces kaffir lime leaves
• 2 tsp oil
• 2 cloves garlic
• 2 shallots
• 3 cm cinnamon stick
• 2 cloves
• 2 cardamoms
• 250 g oyster mushrooms
• 1.5 tbsp brown sugar
• 1 tsp tamarind paste
• 500 ml coconut milk

Cookware

• pan
• blender
• mortar and pestle
• wok

Method

Blended Ingredients Prep

1. Dry fry coriander seeds, fennel seeds, and cumin seeds in a pan, then pound together.
2. Add the pounded spices to a blender with black pepper, chilli paste, lemongrass, ginger, galangal, large onion, and candlenut. Blend until smooth.

Aromatics Prep

1. Thinly slice turmeric leaves, reserving half for garnish. Shred kaffir lime leaves.

Kerisik Prep

1. Dry fry grated coconut in a pan until crisp and browned.
2. Pound in a mortar and pestle until oily.

Cooking

1. Heat oil in a wok. Stir fry thinly sliced garlic, thinly sliced shallots, cinnamon stick, cloves, and cardamoms till aromatic.
2. Add the blended ingredients and continue to stir fry until the oil rises.
3. Add oyster mushrooms, brown sugar, and tamarind paste.
4. Gradually pour in coconut milk. Stir and cook till the gravy is reduced by half. Season with salt to taste. Add the prepared aromatics to the reduced gravy.
5. Mix the kerisik (pounded coconut). Stir often over low heat. When the gravy is very thick, dark brown in colour and oily, it is ready to be served.