Vegetable Recipes Mushroom Rendang suwir
Ingredients / spices:
- 500 grams oyster mushrooms, shredded-suwir
- 200 ml thick coconut milk, from 1 coconut
- 500 ml coconut milk from the remaining dilute thick coconut juice
- 2 cm galangal, crushed
- 2 stalks lemongrass, taken whiteness, crushed
- 1 sheet turmeric leaf, boned, sliced
- 2 pieces kandis acid
- 2 1/2 teaspoons salt
- 2 1/2 teaspoons brown sugar
Ground spices:
- 5 large red chilies
- 3 pieces of red chili sauce
- 8 red onions
- 3 cloves garlic
- 1 cm ginger
- 2 eggs hazelnut, toasted
- 1/2 tablespoon coriander powder
How to make:
- Boil the thin coconut milk, spices, galangal, lemongrass, turmeric leaves, and kandis acid while stirring until boiling.
- Enter the fungus. Cook, stirring occasionally over low heat until thickened.
- Pour the coconut milk. Cook over low heat, stirring until oily and dry.
- Serves 8
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