Vegan mushrooms rendang from Woon Heng

  • shallots
  • candlenuts
  • coconut milk
  • galangal
  • garlic
  • lemongrass
  • palm sugar
  • dried chiles
  • lime leaves
  • desiccated coconut
  • king oyster mushrooms

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute coconut sugar for palm sugar, turmeric leaves for lime leaves, and ginger for galangal.

  • annettle on January 13, 2021

    Utterly delicious. I used a mix of regular button and portobello mushrooms (as the specified kind aren't grown in New Zealand, to my knowledge) and couldn't quite believe how well chunks of mushroom worked in this type of dish. The flavour balance was great, and I really felt like I was eating restaurant food rather than something I'd made myself. It freezes and reheats well too, in the unlikely event you do end up with leftovers.

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