- 1 coconut milk pack
- 1 hokkien noodles pack
- 1 peanut & shallot mix
- 1 ATLAS rendang jamur paste
- 1 baby spinach bag
- Shimeji mushrooms
- 2 field mushrooms
- 1 brown onion*
- 1 coriander bunch*
Pantry staples: Salt, cooking oil
Allergens: Onion, garlic, gluten, wheat, egg, nuts (peanut)
Specialised equipment: Strainer/sieve
Chef's note: Originating from the Minangkabau region of West Sumatra, rendang is officially one of Indonesia’s national dishes! There are many variations of rendang. This is a rendang jammer - mushroom rendang.
* Use half of the onion provided.
* Coriander is to be split across various other dishes so please read each recipe carefully.
1. Prepare the ingredients
Read the recipe carefully before you begin. Wash the vegetables. Do not wash the mushrooms, just brush away any dirt. Slice the large field mushroom. Trim the bottom of the shimeji mushroom, roughly break apart and reserve. Using your hands, roughly break apart the shimeji mushroom. Thinly slice the onion*. Pick some of coriander leaves*.
2. Saute the onion and shimeji bottom
Heat a splash of oil in a frying pan over medium heat. Add the onion and the bottom part of the shimeji mushroom and cook for 3 minutes or until the onion softens and browns.
3. Add the field mushroom and rendang paste
Add the field mushroom and cook for 3 minutes or until they start to soften. Add the rendang paste and a small splash of water and cook for 3 minutes or until aromatic. Do not worry if anything starts sticking to the bottom of the pan. You can add another splash of water to help remove it.
4. Add the coconut milk
Add the coconut milk and a pinch of salt. Bring to a gentle simmer, lower the heat and cook for 5 minutes or until the mixture is reduced.
5. Cook the hokkien noodles
Meanwhile, bring a saucepan of water to the boil. Add a small splash of oil to the water to prevent the noodles from sticking. Add the hokkien noodles and cook for 30 seconds or until heated through. Strain and set aside.
6. Add the shimeji mushroom
Once the rendang sauce has reduced, add the shimeji mushroom and cook for 2 minutes or until heated through. Season to taste.
7. Mix the noodles and spinach
Remove the mushroom rendang sauce from the heat and stir in the noodles and spinach leaves until everything is well combined.
8. To serve
Divide the mushroom rendang between serving bowls. Top with the peanut and shallot mix and the coriander leaves.