Malaysian Serunding but Vegan! | Spicy Mushroom Floss

coconut

🥗Healthier: coconut milk

💰Cheaper: shredded coconut

Shredded coconut is more affordable and still provides coconut flavor.

lime juice

🥗Healthier: fresh lime juice

💰Cheaper: bottled lime juice

Bottled lime juice is often cheaper and has a longer shelf life.

Tear the oyster mushrooms into thin strips for even cooking.

Soak dried chilies in hot water to soften.

Cut off the hard bit at the end of the lemongrass and remove the outer layer; slice thinly up to the middle.

Chop the red onion roughly.

Crush the garlic and remove the skin.

Peel the ginger and galangal, then slice them roughly.

Add the soaked dried chilies and the rest of the aromatics into a blender.

Toast fennel seeds and coriander seeds in a hot pan until fragrant, then add to the blender.

Blend everything to a fine paste.

Add oil to a pot and pour the blended paste in.

Add a bit of water and cook until the mixture is dry.

Season with salt to ensure mushrooms absorb the flavors.

Add 1/2 tablespoon of mushroom seasoning or vegetable stock cube.

Add the torn mushrooms into the pot and mix to coat well in the paste.

Pour in 500 ml of coconut cream and stir through.

Spoon in 25 grams of kerisik (toasted coconut paste).

Sprinkle in brown sugar and add tamarind paste; let it simmer on medium heat for about 2 hours.

Stir every 5 minutes initially, then watch closely as it starts to dry up after about an hour.

Lower the heat to low and stir constantly to avoid burning; it should smell nice and toasty.

Once done, the mixture will be light, airy, and crispy, with mushrooms having a nice bite.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary