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Pistachio Mushroom Rendang

Preparation Time: 15 mins | Cook time: 30mins | Serving: 6


  • 300g Monkeyhead, eryngii or oyster mushrooms
  • 1 sheet turmeric leaves
  • 3pcs kaffir lime leaves, sliced
  • 1 tsp asam jawa
  • ½ cup santan
  • 2 Tbs kerisik
  • 2 Tbs pistachio butter Buy it here
  • ½ Tbs honey
  • 2 tbs ground chili paste
  • 1 Tbs curry powder
  • Salt
  • Oil
  • Red chilli (optional for garnish)
Grind into a paste:
  • 10 shallots
  • 2 garlic cloves
  • ½ inch fresh turmeric
  • 1 inch galangal
  • 2 red chili
  • 10 chili padi


  1. Heat up oil and fry the paste until fragrant.
  2. Add in the chili paste and curry powder and cook until the oil separates from the paste.
  3. Add in the santan and kaffir lime leaves and cook then add in the kerisik, asam jawa and the pistachio butter and stir well.
  4. Cook for 10mins till the sauce thickens then add in the mushrooms and the honey and cook till it reduces further.
  5. Sprinkle with turmeric leaves and cut red chillies to serve.
Macros Per Serving:

Calories: 302 | Fat: 9.4g | Carb: 37.4g | Protein: 17.4g

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