Rendang Sauce (Addon)

Ingredients(for 4 tbsp rendang sauce (as an addon/dip))

• 100 g Button mushrooms (finely chopped)
• 50 g Firm tofu (crumbled) - optional
• 1/2 cup Coconut milk (light) (use thin coconut milk for fewer calories)
• 1 small Onion (roughly chopped)
• 3 Garlic cloves (peeled)
• 1 inch Ginger (peeled)
• 1 stalk Lemongrass (soft inner part only, chopped)
• 1 inch Galangal (optional, can use more ginger) - optional
• 2 Red chilli (deseeded for less spice)
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/4 tsp Turmeric powder
• to taste Salt
• 2 tsp Cold-pressed groundnut oil (or coconut oil)
• 2 Kaffir lime leaves (optional) - optional

Instructions

1. 1

   Grind onion, garlic, ginger, lemongrass, galangal, and red chillies into a smooth paste using minimal water.

   5 minutes

   For an authentic flavor, use a sil-batta (stone grinder) instead of a mixer.

2. 2

   Heat oil in a non-stick kadhai or heavy-bottomed pan. Sauté the spice paste for 3-4 minutes until fragrant.

   4 minutes

   Stir constantly on medium flame to prevent burning the spices.

3. 3

   Add chopped mushrooms and crumbled tofu. Stir-fry until they release moisture and begin to brown.

   3 minutes

   Cook on high flame for better texture and minimal oil absorption.

4. 4

   Mix in coriander powder, cumin powder, turmeric, and salt. Fry for 1-2 minutes until the spices are well incorporated.

   2 minutes

   Roasting spices enhances their aroma and health benefits.