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Rendang Jamur
Rendang of mushrooms

400 gr oyster mushrooms
400 gr mushrooms
500 ml santen cair (thin coconut milk)
150 ml santen asli (thick coconut milk)
2 cm laos
2 sereh / lemongrass, white portion
2 kunyit leaf
2 asam kandis

1/2 tablespoons of salt
1 tsp palm sugar
9 red lomboks
6 shallots
4 cloves of garlic
1 cm jahe
2 kemiri/candlenuts
1 tsp ketumbar

Cara Membuat:
Cut the oyster mushrooms into strips and halve the mushrooms. Grate de laos. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the santen cair with the bumbu, the laos, the sereh, the kunyit leaf and the asam kandis and bring to the boil. Then add the mushrooms and let the sauce thicken well. Then add the santens asli and cook it all gently until the moisture has evaporated.
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