Recipe and photo contributed by:
Raw Chef Yin
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This isn’t your average rendang! Raw Chef Yin has ingeniously used carrots and mushrooms as a base to create a rendang with a unique earthy flavour. Packed with a complex blend of local spices, like turmeric, lemongrass, and sand ginger, it’s prepared with dehydration, which makes it a fun and creative project to try. The result is a dry, rich, and aromatic rendang that’s healthy, delicious, and deeply satisfying!
Preparation time: 30 minutes
Cooking time: 2.5 hours (includes 2 hours in dehydrator)
Serves 2
Ingredients
4 carrots, chopped
4 medjool dates, pitted
6 large fresh button mushrooms, chopped
1 cup mung bean sprouts
75 g leek, chopped
1–2 red chillies, sliced (adjust according to spice tolerance)
2 stalks lemongrass, thinly sliced
1 turmeric leaf, sliced
1 inch sand ginger (aka kencur or cekur; scientific name: Kaempferia galanga)
3 tablespoons coconut flakes
1 tablespoon ginger juice
1 tablespoon soy sauce
1 tablespoon miso paste
2 tablespoons shio koji
1–3 tablespoons dried chilli flakes (adjust according to spice tolerance)
1 tablespoon coriander seeds
1 tablespoon curry powder
1 tablespoon cumin powder
2 teaspoons garlic powder
2 teaspoons baobab powder (substitute: tomato powder)
1 teaspoon onion powder
1 teaspoon turmeric powder
½ teaspoon black pepper, ground
Method
- Place the carrots in a food processor, and process until chunky.
- Place the remaining ingredients into the food processor, and process until the mixture has the consistency of ground meat.
- Transfer the mixture to a nonstick dehydrator sheet, and spread evenly.
- Dehydrate at 45°C for 90 minutes.
- Use a spoon to turn over the mixture, and return it to the dehydrator. Dehydrate for another hour.
- Dehydration times will vary according to the dehydrator model and room temperature, so dehydrate until it reaches the desired consistency. This rendang is usually quite dry.
