Rendang Mane Mushroom

Serves 9 pax

Marinade:
Chili powder 1/2 TB
Coriander powder 1/2 tsp
Fennel powder 1/4 tsp
Cumin powder 1/4 tsp
Tumeric powder 1/2 tsp7
Sugar 1/2 TB
Salt pinch

Topping:
• Fresh shredded coconut 100g fry till brown color to make kerisik (use half to fry with rempeh and balance half as topping)
• 4 pcs kaffir lime leaf (cut into thin strips)
• 2 pcs turmeric leaf, cut into thin strips (optional)

Rempeh (blend all spices):
• ½ inch fresh tumeric
• 1 inch ginger
• 1 inch galangal
• 2 stalks of lemon grass
• 5 pcs candle nuts
• 1 pc fresh chilies (this recipe is non spicy. Increase to 5 if you like yours to be spicy or even use chilli padi)

Seasoning:
• 2 to 3 cups of coconut milk
• 1 cup water
• 1 pc asam keping (or assam paste 1 teaspn)
• ½ to 1 tbsp. palm sugar (or 1 TB)
• Salt to taste


Other Ingredients:
• 300g mane mushrooms

Notes:
1. Play around with and without Masala curry powder and/or coconut milk for different flavours.
2. May add kaffir leaves as topping instead of cooking with the rempeh.
3. 250g coconut yield 200g kerisik
4. 100g kerisik for 300g mock meat 

Steps:
1. Fry fresh shredded coconut without oil till brown colour. Put aside or can keep in fridge for 1 week or freezer for a month.

2. Marinate mane mushrooms with the marinade.

3. Heat wok with 3 tbsp. of cooking oil. Add blended rempeh ingredients and and stir fry until fragrant.

4. Add marinated mane mushrooms. Continue to stir fry until all the minced ingredients mixed well with the mushrooms.

5. Add kerisik, masala curry powder (optional), kaffir lime leave and asam keping water followed by coconut milk and water then bring to boil.

6. Continue to cook until the sauce reduce to half. Stir occasionally to prevent burning.

7. Add salt and gula Melaka to taste. Stir until all combine and continue to cook until the sauces reduce further and thicken.

8. Then add the turmeric leaf and/or kaffir leave and balance kerisik as topping before serving.