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Ingredients

(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

Directions (to make jejeruk): Steam the oyster mushrooms for about 5–10 minutes Pound all the spices (pound, blend, or grind) Shred the young coconut using a scraper Add 1 tablespoon of oil Pour the spices and wait until it’s fragrant Pour in the coconut milk adequately after you smell the fragrance Stir until it comes together After the spices are cooked turn of the stove Add the steamed mushroom Add the shredded coconut Add the spices in Add some lime juice Stir it Ready to serve Directions (to make pisang rai): Cut the banana Scrap the coconut Mix the flour, the rice flour and a bit of salt with water Turn on the stove Stir it well Add the water For the coconut, after scraping, steam it for a while with pandan leaves and add a bit of salt While we are waiting for the water to boil, let’s put the banana into the dough Put the coated banana into the boiled water Wait until the bananas are floating up, then we lift them out Put them on a serving plate Turn the stove off Coat it with shredded coconut Ready to be served