How to make Vegan Rendang, super TASTY! - 素杏鲍菇仁当, 很下饭, 超级美味!!

Rendang is a popular dish in Indonesia, Malaysia, and Singapore. It is often served at kenduri (celebration), Hari Raya, or special ceremonies as this dish often takes a long time to prep and cook. Growing up in Malaysia, this dish is no stranger to me so I decided to make a vegan version of this flavorful dish. This Vegan Mushrooms Rendang is packed with aromatic spices and tenderized mushrooms. It goes so well with rice or Nasi Kunyit with a side of Acar (Nyonya Pickle Vegetables). Give this delicious, flavorful, and gluten-free meal a try today! 中文食谱往下滑, 谢谢收看. Full instructions: https://woonheng.com/vegan-mushrooms-... Blog: https://woonheng.com Instagram:   / woon.heng   Facebook:   / woonhengkitchen   Pinterest:   / woonheng   -------------------------------------------------- Ingredients ¼ cup [3oz] desiccated coconut used frozen 20 oz King oyster mushrooms hand torn into large chunks 3 tablespoons palm sugar or coconut sugar (adjust to taste) green part of the lemongrass a handful of lime leaves and/or turmeric leaves (sliced thinly) a few pandan leaves knotted (optional) 1⅓ cups [~300ml] of coconut milk oil for cooking Rempah to make Chili Paste 25 dried chilies seeds removed, boiled until soft 150 g [6-8] of shallots 30 g [½ bulb] of garlic 5 candlenuts (buah keras) or macadamia nuts 5 slices of galangal or 2 slices of ginger 3 stalks lemongrass white part only 1 teaspoon salt Oil -------------------------------------------------- 素杏鲍菇仁当材料 ¼杯椰子干 20oz 杏鲍菇 3汤匙棕榈糖或椰子糖 香茅,绿色部分 少量的柠檬叶 几片香兰叶 1⅓ 杯[〜300ml]椰奶 油 辣椒酱 除去25个干辣椒种子，煮至变软 150克红葱头 30克大蒜 5个落果仁或澳洲坚果 5片蓝姜或2片姜 3香茅,白色部分 1茶匙盐 油