【Kale Moa Panggang】

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a spice grinder, mortar and pestle or food processor, blend the chillies, coriander seeds, turmeric, cumin, candlenuts, onions, garlic, ginger, coconut cream, belacan and coconut oil to a thick paste. Add a little water if needed to make it smooth. Add the garlic, ginger and Ådobu and fry for about a minute for the spices and aromatics to release their flavor.

Step 2

Marinate the mushrooms with the paste. Cover and place in the fridge for a few hours

Step 3

Place the mushrooms into an oven tray, baste with lime & lemon juice & Sabaw Maro and cover with foil and roast in the oven for one and a half hours at 180C. Turn the pieces regularly and remove the foil for the last 30 minutes of cooking time.

Step 4

Heat your oil in a large pot, then fry the onion until partly translucent.

Step 5

Add mushrooms, 2 cups of water, and 2 cups of coconut milk. Bring to a boil then lower to a simmer and cover. Simmer for 20 minutes or until very soft.

Step 6

Add vegetables and bring to a boil again. Turn down heat and cover again. Simmer for 20 minutes or until soft.

Step 7

Mix the 6 tablespoons of flour with the 6 tablespoons of water until it's smooth (and an extra tablespoon or so of curry if you like). Then add this slurry straight into the pot. Turn the heat up to medium and stir until thickened.