The real Penang rendang — slow-cooked for 2 hours with freshly ground rempah. This is the recipe our chef perfected over 30 years before we turned it plant-based.
The Heritage
Rendang originated from the Minangkabau people and traveled to Penang through generations of Malay-Chinese cooks. Our founder learned this recipe in a Penang kopitiam kitchen in 1994. Every batch of Pinxin Rendang follows this exact spice ratio.
Ingredients (Rempah / Spice Paste)
- 10 dried chillies, soaked and deseeded
- 5 shallots
- 3 cloves garlic
- 2" galangal (lengkuas)
- 2" fresh turmeric
- 2 stalks lemongrass, white part only
- 1" ginger
Ingredients (Main)
- 500g hericium (lion's mane) mushroom, torn into chunks
- 400ml coconut milk
- 100g kerisik (toasted grated coconut)
- 3 kaffir lime leaves
- 2 turmeric leaves
- 1 tbsp tamarind paste
- 2 tbsp palm sugar (gula melaka)
- Salt to taste
Method
- Make the rempah: Blend all spice paste ingredients into a smooth paste. This is the soul of rendang — don't skip the fresh grinding.
- Cook the paste: In a heavy wok, fry the rempah in 3 tbsp oil over medium heat for 15-20 minutes until fragrant and oil separates. Stir constantly to prevent burning.
- Add coconut milk: Pour in coconut milk. Add kaffir lime leaves and turmeric leaves. Bring to a gentle boil.
- Add mushroom: Add the hericium chunks. Reduce heat to low. Simmer uncovered for 1.5-2 hours, stirring every 15 minutes.
- Add kerisik: When the sauce thickens and oil starts to surface, fold in the kerisik. This gives rendang its signature dry, rich coating.
- Season: Add tamarind paste, palm sugar, and salt. Cook another 15 minutes until the rendang is dark, dry, and the mushroom is coated in thick spice paste.
Chef's Note
This takes 2+ hours of love and attention. The mushroom must be coated, not swimming in sauce — that's how you know it's real rendang, not curry.
Don't have 2 hours? Our Pinxin Rendang Hericium uses this exact recipe, chef-cooked in our Penang kitchen, and vacuum-sealed fresh. Heat in 15 minutes.
正宗槟城仁当——用新鲜研磨的香料糊慢炖2小时。这是我们的大厨花了30年完善的食谱，后来改为纯素版本。
传承故事
仁当源自米南加保人，经过几代马来华人厨师传至槟城。我们的创始人于1994年在一间槟城咖啡店厨房学到了这道食谱。每一批品馨仁当都遵循这个精确的香料比例。
材料（香料糊）
- 干辣椒10条，泡软去籽
- 葱头5颗
- 蒜瓣3颗
- 南姜2寸
- 新鲜黄姜2寸
- 香茅2根，取白色部分
- 姜1寸
材料（主料）
- 猴头菇500克，撕成块
- 椰浆400毫升
- 椰丝末（kerisik）100克
- 疯柑叶3片
- 黄姜叶2片
- 罗望子酱1汤匙
- 椰糖2汤匙
- 盐适量
做法
- 制作香料糊：将所有香料糊材料搅拌成细滑糊状。这是仁当的灵魂——不要省略新鲜研磨的步骤。
- 炒香料：在厚底锅中，用3汤匙油以中火炒香料糊15-20分钟至香气四溢、油分离出。不断搅拌防止烧焦。
- 加入椰浆：倒入椰浆，加入疯柑叶和黄姜叶，小火煮滚。
- 加入猴头菇：加入猴头菇块，转小火，不盖锅盖慢炖1.5-2小时，每15分钟搅拌一次。
- 加入椰丝末：当酱汁变稠、油开始浮面时，拌入椰丝末。这赋予仁当标志性的干香浓郁口感。
- 调味：加入罗望子酱、椰糖和盐，再煮15分钟直到仁当变深色、干身，猴头菇裹满浓厚香料糊。
大厨笔记
这需要2小时以上的用心制作。猴头菇必须被香料包裹，而不是浸在酱汁中——这才是真正的仁当，不是咖喱。
没有2小时？我们的品馨仁当猴头菇使用的就是这个食谱，在我们的槟城厨房由大厨烹制，真空密封保鲜。15分钟加热即可享用。
