(For all ingredients, please use organic versions if available)
Vegan Jejeruk (Mushroom Simmered in Coconut Curry)
Oyster mushrooms
Coconut milk
Young coconut, shredded
Galangal
Turmeric
Lesser galangal
Ginger
Shallot
Garlic
Candle nut
Chili
Bird’s eye chili
Vegan shrimp paste
Salt
Oil


Pisang Rai (Coconut Dipped Banana)
Bananas
Flour
Rice flour
Salt
Water
Young coconut, shredded




Directions (to make jejeruk):

1. Steam the oyster mushrooms for about 5–10 minutes
2. Pound all the spices (pound, blend, or grind)
3. Shred the young coconut using a scraper
4. Add 1 tablespoon of oil
5. Pour the spices and wait until it’s fragrant
6. Pour in the coconut milk adequately after you smell the fragrance
7. Stir until it comes together
8. After the spices are cooked turn of the stove
9. Add the steamed mushroom
10. Add the shredded coconut
11. Add the spices in
12. Add some lime juice
13. Stir it
14. Ready to serve

Directions (to make pisang rai):

1. Cut the banana
2. Scrap the coconut
3. Mix the flour, the rice flour and a bit of salt with water
4. Turn on the stove
5. Stir it well
6. Add the water
7. For the coconut, after scraping, steam it for a while with pandan leaves and add a bit of salt
8. While we are waiting for the water to boil, let’s put the banana into the dough
9. Put the coated banana into the boiled water
10. Wait until the bananas are floating up, then we lift them out
11. Put them on a serving plate
12. Turn the stove off
13. Coat it with shredded coconut
14. Ready to be served