The world of Tzu Chi (Vol.111)

47 TZU CHI 111 ecipe Preparation: 1. Heat 2 tablespoons of oil. Add blended spices and bring to boil on low heat. 2. Add stink beans and fry for 10 minutes. Pour in a bowl of water. Let it simmer until thickened. 3. Add monkey head mushrooms and coconut milk, and continue to simmer for another 5 minutes. 4. Season and simmer to desired consistency. Remove from heat, add grated coconut and mix evenly. Ready to serve. Chief Cook: Cho Kooi Lin Photograph by Sam Pin Fook Translated by Chong Pei Fen Ingredients: Monkey head mushrooms ................ 400 g (blanched and sliced) Stink beans (Petai ) ...... personal preference (halved) Thick coconut milk .......................... 100 ml Grated coconut ................................... 100 g (dry-fried to slightly brown and chopped finely) Seasonings: Salt ................................ 1 tsp Sugar .............................. 1 tsp Soy sauce ................... 1 tbsp Spices (blended): Galangal ................. 20 g (cut into small pieces) Old ginger ............... 20 g (cut into small pieces) Turmeric ................. 20 g (cut into small pieces) Lemongrass .......... 2 stalks (cut into segments) Dried chillies ........... 3 pcs (soaked and seeded) Candlenuts .......................................... 4 pcs Chillies ................................................ 2 pcs (serves 3-4) Petai Rendang 1. Stink beans plucked from the wild are pesticide-free. Take note of worms in the beans. 2. You may adjust the level of spiciness by altering the amount of chillies and dried chillies to suit your taste. Tips: