Rendang is considered one of Indonesia's most treasured foods. Even though it originated with the Minangkabau people in West Sumatra, families throughout the archipelago have their own versions of this richly spiced dish. It's often made with beef, but this vegetarian version leans into the meaty texture of oyster mushrooms (although you can use whatever mushrooms you can find).
Ingredients
2 medium shallots, coarsely chopped
3 cloves garlic, smashed
¼ cup chili paste, such as sambal oelek, or to taste
¾ teaspoon salt, divided
2 tablespoons canola oil or other neutral oil, such as coconut or avocado
½ teaspoon ground Daily cardamom
¼ teaspoon Sichuan peppercorns or black peppercorns, coarsely ground
1 (2 inch) cinnamon stick
3 star anise
1 pound oyster mushrooms, shredded into strips with your fingers
1 (13-ounce) can coconut milk mixed with 1/2 cup water
¼ cup tamarind water (see Notes) or 2 tablespoons lime juice
2 lemongrass stalks, trimmed
4 makrut lime leaves (see Notes; optional)
2 (1/2-inch) slices galangal (see Notes) or fresh ginger
2 tablespoons coconut palm sugar (see Notes) or dark brown sugar
2 cups hot cooked jasmine rice
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