Project Description

MALAY MUSHROOM
AND TOFU RENDANG

OUR FAVOURITE

4

10 min

15 min

Stove Top

WHAT YOU NEED

  • 1/2 pkt (15 g) Malay spice
  • 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

HOW TO MAKE

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

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

Add cubed tofu, stir through, rest 5 min.

HOW TO SERVE

Serve with steamed rice, cucumber and peanut salad*

HINTS & TIPS

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 COMBO
For a heartier version, add 1 red capsicum and 1/4 head cauliflower florets. Replace cucumber salad with steamed broccoli.
ALTERNATIVE
1 tsp tamarind concentrate = 1/2 lemon zest and juice.

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ORIGINS

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, 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.

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