How to make Vegan Rendang, super TASTY! - 素杏鲍菇仁当, 很下饭, 超级美味!!

Rendang is a popular dish in Indonesia, Malaysia, and Singapore. It is often served at kenduri (celebration), Hari Raya, or special ceremonies as this dish often takes a long time to prep and cook. Growing up in Malaysia, this dish is no stranger to me so I decided to make a vegan version of this flavorful dish. This Vegan Mushrooms Rendang is packed with aromatic spices and tenderized mushrooms. It goes so well with rice or Nasi Kunyit with a side of Acar (Nyonya Pickle Vegetables). Give this delicious, flavorful, and gluten-free meal a try today! 中文食谱往下滑, 谢谢收看.

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Ingredients
¼ cup [3oz] desiccated coconut used frozen
20 oz King oyster mushrooms hand torn into large chunks
3 tablespoons palm sugar or coconut sugar (adjust to taste)
green part of the lemongrass
a handful of lime leaves and/or turmeric leaves (sliced thinly)
a few pandan leaves knotted (optional)
1⅓ cups [~300ml] of coconut milk
oil for cooking

Rempah to make Chili Paste
25 dried chilies seeds removed, boiled until soft
150 g [6-8] of shallots
30 g [½ bulb] of garlic
5 candlenuts (buah keras) or macadamia nuts
5 slices of galangal or 2 slices of ginger
3 stalks lemongrass white part only
1 teaspoon salt
Oil
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素杏鲍菇仁当材料
¼杯椰子干
20oz 杏鲍菇
3汤匙棕榈糖或椰子糖
香茅,绿色部分
少量的柠檬叶
几片香兰叶
1⅓ 杯[〜300ml]椰奶
油

辣椒酱
除去25个干辣椒种子，煮至变软
150克红葱头
30克大蒜
5个落果仁或澳洲坚果
5片蓝姜或2片姜
3香茅,白色部分
1茶匙盐
油