Editorial sample recipeIndonesianintermediatehalalvegetarianvegandairy-freegluten-free

Rendang Jamur (Caramelized Coconut Mushroom Rendang)

Name: Rendang Jamur (Caramelized Coconut Mushroom Rendang)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 400 g king oyster mushrooms, cut into thick 2cm rounds; 400 ml full-fat coconut milk; 4 tbsp desiccated coconut, toasted dark brown and ground into paste (kerisik); 2 stalk lemongrass, bruised and tied in a knot; 6 piece shallots, peeled; 4 clove garlic, peeled; 5 piece red bird's eye chilies, stemmed; 15 g fresh ginger, peeled; 1 tsp salt

A hearty plant-based variation of Minangkabau rendang, featuring thick king oyster mushrooms slow-cooked in rich spiced coconut reduction.

Prep: 20 min
Cook: 45 min
Total: 65 min

AI-generated illustration of Rendang Jamur (Caramelized Coconut Mushroom Rendang)

AI illustration

Technique to learn

Redang Caramelization

Slowly reducing coconut milk until its water evaporates, leaving aromatic coconut oil that fries and darkens the spice mixture.

Instructions

Step 1: Toast desiccated coconut in a dry skillet over low heat for 6-8 minutes until deep golden brown, then grind into a fine paste using a mortar or small food processor.
Step 2: Blend shallots, garlic, red chilies, ginger, and salt into a smooth curry paste.

Step 3: Sauté the curry paste with bruised lemongrass in a wide pot over medium heat for 4 minutes until fragrant.

Step 4: Pour in the full-fat coconut milk and bring to a low boil, stirring continuously to prevent curdling.

Step 5: Add the sliced king oyster mushrooms and reduce heat to low; simmer uncovered for 30 minutes until liquid reduces substantially and coconut oil separates.

Step 6: Stir in the toasted coconut paste and cook for an additional 10 minutes until the gravy coats the mushrooms in a rich dark red glaze.

Cooking tips

Toasting the coconut until dark amber creates the essential kerisik base that gives rendang its distinct nuttiness.
Keep the simmer low and stir frequently once reduced to prevent burning.
Original home-cooking adaptation inspired by Indonesian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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