Vegan Rendang with Turmeric Japanese Rice (Serves 2)


Vegan Rendang with Turmeric Japanese Rice (Serves 2)


Prep & Cook Time: 30 mins
Serves: 2 pax

Rendang is a popular dish of meat stewed in coconut milk and spices, commonly found in Malaysia, Singapore, and Indonesia. In this Vegan version, we have replaced the meat with mini king oyster mushrooms which can absorb the sauce as well as meats and giving an extra crunch. Thick, savoury rendang sauce served with turmeric flavoured Japanese rice instead of glutinous rice to save you the time on cooking. Even meat lovers will love this meatless dish.

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Vegan Rendang with Turmeric Japanese Rice Instruction Card


From Our Kit

300g x Mini King Oyster Mushrooms
6 x Pandan Leaves
2 x Lemongrass (green part)
5 x Kaffir Leaves
30g x Dessicated Coconut
2tsp x Coconut Sugar
1.5tsp x Turmeric Powder + Salt
1 x Achar (pickled vegetables)
200ml x Coconut Milk
1 x Vegetable Oil Portion
160g x Japanese Rice

In-House Blended Rempah:
– Dried Chillies
– Shallots
– Garlic
– Candlenuts
– Galangal
– Lemongrass
– Salt
– Vegetable Oil

From Your Kitchen

– Frying Pan / Wok with Lid
– Rice Cooker
– Chopping Board
– Knife
– Salt / Sugar / Pepper

How To Cook