Satay is one of those evergreen Malaysian delicacies enjoyed by locals and foreigners alike. It's one of our signature dishes but also quite vegan-unfriendly. It's 99% meat. But thank the vegan gods for mushrooms because they are the main star in this vegan satay recipe!
100gdried monkey head mushrooms a.k.a. hericium, or lion's mane mushrooms
3stalkslemongrass
1/2 inchfresh turmericor 1 tsp turmeric powder
1/2 inchginger
1/4 inchgalangal
3large red onions
4clovesgarlic
1/2 tspcoriander seeds/powder
1/2 tspfennel seeds/powder
1/2 tspcumin seeds/powder
1tbsp mushroom seasoning
2tspsalt
60gcoconut sugar
80mlvegetable oil
Extra oil for basting
1stalk lemongrassbashed
12skewers
Instructions
Soak the mushrooms overnight. The next day drain the water out, re-soak and squeeze.
Continue rinsing the mushrooms like this 2 to 3 more times. Remove stems, tear to smaller pieces and set aside.
Blend the aromatics (turmeric, lemongrass, onion, garlic, galangal, ginger) and spices into a fine paste.
Add seasoning, salt, sugar and oil. Stir to combine.
Coat mushroom pieces in the mixture and let marinade for an hour.
Spear mushroom pieces through skewers, making sure to leave an extra space at the bottom. Use any remaining marinade mixed with oil as a basting liquid.
Grill satay until golden and charred. Serve with peanut sauce and sides of your choice.