Instructions
Prepare the Elements
Prepare the Kerisik by pounding toasted coconut until it releases its oil and turns into a dark paste [00:00:03]. Blend the Rempah ingredients (shallots, garlic, chiles, aromatics) into a smooth spice paste [00:00:04].
Sauté the Aromatics
Cook the spice paste in a pan with oil, lemongrass, and pandan leaves [00:00:07]. Continue sautéing until the chile mixture turns darker and becomes fragrant [00:00:09].
Simmer
Pour in the coconut milk [00:00:11] and add the King Oyster mushroom chunks [00:00:14]. Season with salt or mushroom seasoning, cover, and let it simmer until the mushrooms are tender [00:00:16].
Reduce and Finish
Stir in the Kerisik and shredded lime or turmeric leaves [00:00:18]. Continue cooking until the sauce reduces and coats the mushrooms in a thick, rich glaze [00:00:19].
Serving Suggestion
Pair With
Traditionally served with Nasi Kunyit (turmeric sticky rice) [00:00:21].
Flavor Tip
The Kerisik is essential—it provides the signature nutty depth and toasted aroma of a true Rendang.