Monkey Head Mushroom Rendang Serves: 5 INGREDIENTS
Blended Item 100g Shallots 5g Turmeric 100g Lemongrass 30g Garlic 30g Chili Paste
500g Monkey Head Mushroom 20gToasted Grated Coconut 20g Coriander Powder 10g Fennel Powder 20ml Light Coconut Milk 80ml Evaporated Milk 125ml Oil 2g Lime Leaves (optional) Sugar & Salt (optional)
METHODS 1. Clean and boil the monkey head mushroom for 5 to 10 minutes to remove the natural bitterness. Drain well and squeeze out the excess water. 2. Heat the cooking oil in a wok or pan. Add the blended ingredients and sauté over medium heat until fragrant and oil separates from the paste. 3. Add coriander powder & fennel powder then continue cooking until fragrant. 4. Add the boiled monkey head mushrooms into the spice mixture. Stir well until the mushrooms are evenly coated with the spices. 5. Pour in the coconut milk allow it to simmer gently until the mushrooms start to absorb the flavours. 6. Add toasted grated coconut & lime leaves. Continue cooking in low heat. Cooked until the sauce thickens and the colour turns deep brown. 7. Add salt & sugar if needed in moderation. NUTRITIONAL INFORMATION
(Per serving: 100g)
Energy
288.06kcal
Carbohydrate
8.03g
Protein
9.65g
Fat
23.90g
Saturated Fat
2.65g
Dietary Fibre
7.21g
Cholesterol
1.84mg
Sodium
164.64mg
Notes:
Brought to you by Food Services Dept, supported by Nutrition and Dietetics Dept.