A Healthier Alternative to Your Favourite Malaysian Dish - Rendang

Rendang, which is usually served together with Nasi Lemak, is the best representation of a Malaysian dish. This beef or chicken stew made with various spices and the generous addition of coconut milk makes it incredibly tasty. However, it may contain a higher cholesterol level than desired. We’ve made a healthier version by replacing meat with mushrooms and while using some healthier substitutes. Now, you can eat your rendang, guilt-free!

Watch this video for the recipe!

Serves 2 – 3
Preparation & Cooking Time: 25 minutes

INGREDIENTS

Spice paste (for blending)

• 5 pieces (5 g) dried chillies, deseeded and soaked in hot water
• 2 pieces (15 g) shallots
• 1 garlic clove
• ½ thumb size (8 g) ginger
• ½ thumb size (8 g) galangal
• 1 stalk of lemongrass
• 1 candlenut (buah keras)
• 2 tbsp coconut oil

For cooking

• ¼ cup cooking oil
• ½ cup (125 ml) low-fat light coconut milk
• ½ cup (125 ml) of water
• 2 cups (200 g) monkeyhead mushroom
• 4 tablespoon grated coconut, toasted and pounded
• 1 (1 g) tamarind slice
• ½ teaspoon fine sea salt
• ¼ teaspoon sugar
• ¼ teaspoon turmeric powder
• 1 turmeric leaf, julienned

INSTRUCTIONS

1. PREP: Julienne turmeric leaves. Peel shallots, garlic, ginger & galangal - then cut into smaller pieces. Slice lemongrass. Crush candlenut.
2. MAKE TOASTED COCONUT BUTTER: Toast grated coconut on a wok. Then pound in a pestle and mortar until it becomes a paste.
3. BLEND: Blend spice paste.
4. FRY SPICE PASTE: Heat oil and fry spice paste. Cook until oil separates (~5 min)
5. ADD MUSHROOM: Add mushroom and mix well.
6. SEASON: Add coconut milk, water, toasted grated coconut, half of the turmeric leaves, turmeric powder, tamarind slice, salt, and sugar. Cook until it is reduced into a thick sauce.
7. GARNISH: Garnish with remaining julienned turmeric leaf.

Sara Khong