Mushroom tempeh rendang
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Ingredients
4 servings
300gbanana shallots
peeled and roughly chopped
3 cmfresh ginger
piece, peeled and roughly chopped
4garlic cloves
peeled and roughly chopped
3long red chillies
roughly chopped
2 stalkslemongrass
bottom third of the root end only, chopped
2 tspginger paste
1 x 400mltins coconut milk
1 tspfine sea salt
rapeseed oil
200gtempeh
cut into 1cm-thick slices
1kgmixed mushrooms
eg, 500g king oyster or exotic and 500g chestnut, sliced
lime
400glight coconut milk
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