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Ingredients
¼ cup [3oz] desiccated coconut used frozen
20 oz King oyster mushrooms hand torn into large chunks
3 tablespoons palm sugar or coconut sugar (adjust to taste)
green part of the lemongrass
a handful of lime leaves and/or turmeric leaves (sliced thinly)
a few pandan leaves knotted (optional)
1⅓ cups [~300ml] of coconut milk
oil for cooking
Rempah to make Chili Paste
25 dried chilies seeds removed, boiled until soft
150 g [6-8] of shallots
30 g [½ bulb] of garlic
5 candlenuts (buah keras) or macadamia nuts
5 slices of galangal or 2 slices of ginger
3 stalks lemongrass white part only
1 teaspoon salt
Oil
#rendang #veganfood #veganrecipes
