The world of Tzu Chi (Vol.108)

2019 • 03 56 ecipe Preparation: 1. Blend Ingredient C on high speed into chilli paste. 2. Marinate the monkey head mushrooms with curry powder for 30 minutes. Deep fry and set aside. Scoop out the oil, leaving only 3 tablespoons in the wok. 3. Fry Ingredient B and chilli paste until fragrant. Add the diluted coconut milk and fried monkey head mushrooms. Cook for 15 minutes. 4. Stir in seasonings, thick coconut milk and flakes. Cook to desired consistency. Chief Cook: Wong Chai Lin Photograph by Sam Pin Fook Translated by Chong Pei Fen * Add 200 ml of water to 50 ml of coconut milk. Rendang Mushrooms Ingredient A: Monkey head mushrooms ....................... 300 g Coconut milk ........................................ 250 ml Diluted coconut milk* ........................... 250 ml Coconut flakes ............................................ 30 g (dry-fried to brownish) Curry powder .......................................... ½ tbs Ingredient B: Kaffir lime leaves ...................................... 5 pcs Lemongrass .............................. 1 stalk (smashed) Turmeric leaf ............................................... 1 pc Pandan leaf .................................................. 1 pc Ingredient C: Old ginger ......................................... 30 g Galangal ........................................... 10 g Dried chillies ..................... 10 pcs (soaked) Turmeric .............................................. 5 g Lemongrass ................................. 4 stalks Red chillies ...................................... 3 pcs Quail seeds ..................................... ½ tbs Seasonings: Salt .................................................... 1 tsp Sugar ................................................. 1 tsp Soy sauce ........................................ 1 tbs (serves 6-8)