Malay Mushroom And Tofu Rendang

Malay Mushroom And Tofu Rendang

PREP TIME

10 minutes

COOK TIME

15 minutes

YIELDS

4

Ingredients

  • 1/2 pkt (15 g) Malay Rendang 30g
  • 250 g button mushrooms, quartered 
  • 250 g firm tofu cubed 
  • 1 onion, chopped 
  • 1 tsp tamarind concentrate 
  • 1 tsp brown sugar 
  • 1 can coconut milk

Memories

According to ancient archives, the origins of this world-renowned dish can be traced back to the Minangkabau community of Padang in West Sumatra and were created, according to ancient archives, as early as 1000-1200AD when Indian traders would bring spices across the Bay of Bengal.

The Minang people then began migrating to the Malaysian Peninsula to trade, bringing this spice-rich curry with them.

Directions

STEP 1

Sauté onion, 5 min. Add spice, sauté 1 min. 

STEP 2

Add mushrooms, sauté 5min , add tamarind, sugar and coconut milk. Cover and simmer 10 min. 

STEP 3

Add cubed tofu, stir through, rest 5 min. 

HOW TO SERVE

Serve with steamed rice, cucumber and peanut salad*

SIDES & CONDIMENTS

cucumber and peanut salad:

  • 100 g cucumber sliced 
  • 1 tsp light soy sauce 
  • 1 tsp lemon juice 
  • 1 tsp sugar 
  • 2 tbsp crushed peanuts 
  • fresh chilli sliced - optional 

Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES

Veggie combos: for a heartier version add 1 red capsicum and 1/4 head cauliflower florets. Replace cucumber salad with steam broccoli.

Alternatives: 1 tsp tamarind concentrate = 1/2 lemon zest and juice.