Indonesian · intermediate
Rendang Jamur (Caramelized Coconut Mushroom Rendang)
A hearty plant-based variation of Minangkabau rendang, featuring thick king oyster mushrooms slow-cooked in rich spiced coconut reduction.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
Blend shallots, garlic, red chilies, ginger, and salt into a smooth curry paste.
- 03
Sauté the curry paste with bruised lemongrass in a wide pot over medium heat for 4 minutes until fragrant.
- 04
Pour in the full-fat coconut milk and bring to a low boil, stirring continuously to prevent curdling.
- 05
Add the sliced king oyster mushrooms and reduce heat to low; simmer uncovered for 30 minutes until liquid reduces substantially and coconut oil separates.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
Redang Caramelization
Slowly reducing coconut milk until its water evaporates, leaving aromatic coconut oil that fries and darkens the spice mixture.
Notes from the kitchen
- 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.
