Experience the authentic flavors of Ramadhan – but with a twist! Suriya Abdullah, the author of our Gourmand Award winning and bestselling cookbook, The Malay Kitchen, shows us how to make Vegan Rendang!
Perfect for breaking fast, this dish is a great addition to your Ramadhan menu. Let’s cook up a storm together and make this Ramadhan season unforgettable!
Here is the recipe:
Vegan Rendang
80g shallots
20g garlic
40g green chili (break into 3)
10 green chili padi
20g fresh turmeric
20g ginger
10g galangal
2 lemongrass (white part only)
30g kerisik
80g virgin coconut oil
5 pieces kafir lime leave
100g santan
1 piece Asam Keping
1 tsp salt
1 tbsp sugar
900g mini King Oyster Mushroom
Method
- Place in shallots, garlic, green chili, chili padi, turmeric, ginger and galangal. Using chop mode and chop
- Add in lemongrass, 5 sec/reverse sp5
- Add kerisik, Virgin Coconut oil, kafir lime leave, sauté 8 minutes/120c/reverse spoon.
- Add the rest of the ingredients and cook for 8 minutes/varoma/reverse spoon.
- Once cook let it rest for 5 minutes in TM bowl before serving