After the ‘failed’ whipped coconut cream attempt, I was left with one small carton of coconut milk. So I decided to use it for dinner with whatever ingredients I had in my pantry: fresh mushrooms and beancurd skin.
I was inspired by this video I had watched few months back.
Piglet and I had a slight cold so I made it not spicy. Added some paprika for the colour.
Mushroom & Beancurd Skin Rendang Recipe
Ingredients
200ml coconut milk
7 shallots
1 thumb sized ginger
2 lemon grass stick
half yellow onion
5 kaffir lime leaves
2 tumeric leaves
3 tbs cooking oil
1 tbs of paprika (optional)
buna shimeji mushroom
Dried beancurd skin
Method
1.Soak beancurd skin until soft
2. Blend shallots, lemon grass, onion and ginger into paste
3. Cut kaffir lime and tumeric leaves thinly.
4. Heat up oil and stir the paste in oil until browned and fragrant
5. Add tumeric powder, kaffir lime leaves and tumeric leaves.
6. Stir in mushroom.
7. Add coconut milk and paprika. Stir and simmer until gravy dries up.
8. Add in beancurd skin when the gravy dries up and stir.
9. Serve it with some tumeric leaves as garnishing.