Mushroom Potato Rendang

INGREDIENT

• 400 g potato rendang
• 300 g oyster mushrooms, shredded
• 500 ml coconut water
• 1 1/2 tbsp Royco chicken stock
• 500 ml thick coconut milk
• 200 g grated coconut, toasted
• 5 tbsp cooking oil
• 100 g red beans, boiled until cooked
• Seasoning I, puree: 15 curly red chilies
• Seasoning I, puree: 4 pieces of red cayenne pepper
• Seasoning I, puree: 10 red onions
• Seasoning I, puree: 5 cloves of garlic
• Seasoning I, puree: 3 cm ginger
• Seasoning I, puree: 1 tsp coriander
• Seasoning I, puree: 1 tsp pepper
• Seasoning II: 5 cardamom grains
• Seasoning II: 5 lime leaves
• Seasoning II: 5 whole cloves
• Seasoning II: 3 pieces deaf
• Seasoning II: 2 cm turmeric
• Seasoning II: 2 lemongrass stalks, crushed
• Seasoning II: 2 bay leaves
• Seasoning II: 2 pieces of turmeric leaves, finely sliced
• Seasoning II: 1 kandis acid 

INSTRUCTIONS

• STEP 1 

In a bowl, mix potatoes, mushrooms, coconut water, and Royco Chicken Broth, mix well, let stand for 20 minutes

• STEP 2

Heat the oil, saute the spices I and II until fragrant

•   STEP 3

Pour coconut milk, grated coconut, potatoes and mushrooms along with the soaking water, mix well

•   STEP 4

Cook over medium heat, stirring constantly, until slightly dry. Add red beans, stir until smooth. Lift, serve immediately. *Sweet coconut water mixed with Royco Chicken Broth makes a perfect marinade for potatoes and mushrooms. Produces a more 'juicy' and savory texture of rendang.