27 Apr Serunding Cendawan
Remaining plant based during festive periods don’t mean that you gotta give up your favourite foods all together! Here’s a plant based version to that traditional meat floss we all love so much in Malaysia
Serunding Cendawan
Course: SidesCuisine: AsianDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
45
minutesIngredients
500 g oyster mushroom, cleaned and sliced thinly
1 kaffir lime leaves
30 ml coconut cream
1 slice dried tamarind
1 tbsp chilli paste
1/2 tbsp gula melaka
- Spices (toasted and blended)
1 tbsp coriander seeds
1/2 tbsp fennel seeds
1 tsp cumin seeds
- Spice Paste
2 small red onions
1 cloves garlic
3 bird’s eye chillies
1/2 inch galangal
1/2 inch ginger
1/2 inch fresh tumeric
Directions
- In a wok, saute the spice paste with enough oil till fragrant. Add in chilli paste and cook till the oil separates.
- Add in spices, kaffir lime, tamarind and coconut cream. Simmer till the coconut cream separates.
- Transfer all ingredients into a breadmaker with the ‘meatfloss’’ function. Cook till it dries out.
No Comments