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Rendang is a vote for slowing down. It isn’t a dish you’ll be able to knock up in 20 minutes by whizzing across the kitchen like a pinball. Historically, it’s made with a sluggish and delicate braise of buffalo meat, however right here I prepare dinner mushrooms and tempeh in coconut milk with lemongrass and lime leaves. Over time, the flavours are teased out and the coconut milk reduces to some extent the place it clings on to the mushrooms and tempeh for expensive life. The result’s a slick, sticky, scrumptious mess that tastes precisely as if it took correct time and wasn’t simply thrown collectively in a rush.
Mushroom and tempeh rendang
You’ll want a blender to make this, whereas tongs will turn out to be useful to scoop out the lime leaves and tempeh. Tempeh is extensively obtainable today – I like Tofoo and Club Cultured – when you can freeze any additional chillies and lime leaves you purchase to make use of one other time.
Prep 20 min
Prepare dinner 1 hr 20 min
Serves 4
4 banana shallots (300g), peeled and roughly chopped
3cm-piece recent ginger, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
3 lengthy pink chillies, roughly chopped
2 stalks lemongrass, backside third of the foundation finish solely, chopped
2 tsp galangal paste – I like Bart’s
2 x 400ml tins coconut milk
1 tsp high quality sea salt
Rapeseed oil
10 recent makrut lime leaves, shredded
200g tempeh, reduce into 1cm-thick slices
1kg combined mushrooms (eg, 500g king oyster or unique and 500g chestnut), sliced
Steamed jasmine rice, to serve
Put the shallots, ginger, garlic, chillies, lemongrass, galangal paste and a 3rd of a tin of coconut milk in a blender, and blitz to a clean paste.
Scrape the paste into a big pan and place on a medium warmth. As soon as it begins to bubble, fry, stirring frequently, for 5 minutes, then add the remainder of the coconut milk and the salt, flip the warmth to low and go away to bubble within the background.
Warmth a tablespoon of rapeseed oil in a frying pan over a medium to excessive warmth. As soon as sizzling, add the lime leaves, allow them to sizzle for a minute, then take out of the pan and placed on a big plate (they’re for adorning the dish on the finish). Add the tempeh slices to the recent oil, fry for 2 minutes on both sides, or till golden brown, then switch to the identical plate and put aside.
Add one other tablespoon of oil to the pan, flip up the warmth to excessive and, when smoking sizzling, add the mushrooms in batches (relying on the dimensions of your pan, you’ll most likely have to prepare dinner 1 / 4 to a 3rd of them at a time). Go away for a few minutes, then stir and prepare dinner for about 5 minutes, till decreased and hopefully slightly burnished. Scrape out on to the plate and repeat with the remaining mushrooms.
Add the mushrooms and tempeh to the effervescent coconut milk combination and simmer uncovered on a low warmth for about half-hour, till the sauce is darkish, tremendously decreased to nearly nothing and burping sluggish, thick bubbles. Serve the curry over freshly steamed jasmine rice with a scattering of the fried lime leaves excessive.
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