Plant-Based Rendang Goodness

A vegan twist on rendang, made with hearty mushrooms and authentic aromatics.

MEL'S NOTES

Rich and aromatic, this vegan mushroom rendang is inspired by the bold flavours of Sumatra.This rendang is legit Padang style because I am a Padang girl. My paternal grandfather came from Sumatra and set up “Padang Restaurant” at 142 Arab Street in the 60s. It was in that shophouse that my dad and his family grew up. So my roots run deep in the Arab Street area too. This dish, while unconventional, has all the hallmarks of what makes a great rendang. Fresh ingredients such shallots, lemongrass, blue ginger, makrut lime leaf, candlenuts and other spices all ground up to perfection. For the flavours to truly develop, we slow cook the sauce and the king oyster and oyster mushrooms for hours, with ground toasted coconut and fresh santan (Malay for coconut milk). Perfect with rice or bread to soak up the rich gravy.

ALLERGENS

Allium, Tree Nuts

WHAT'S INCLUDED

Comes with a pair of tongs for serving.

SHIPPING, PICKUP AND RETURNS

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