Vegetarian mutton made from mushroom stalks is quite popular among vegetarians. The round shaped vegetarian mutton is also a natural soy protein product. Some claim that the mutton is free from preservatives whereas others are not convinced about it. I suppose if we do not go overboard with it, we are in perfect control of our diet. That said, I do like the taste of the mutton. Try deep frying the mutton with some corn flour and salt dusted on top and just like me, you probably will enjoy the taste.
Buying the mutton is no big deal because you can find it at the vegetarian section of any supermarket. Compared to my authentic Chicken Rendang recipe, this is a simplified version without coconut milk or kerisik. Do refer to the other recipe of Nasi Lemak Prawn Sambal on how to cook the rice. The rest of the condiments to be eaten as a full meal depends on your good self.
For a change and for the feel good factor, we shall "Yum Yum""with this nasi lemak and Vegetarian Mutton Rendang??? Right on to the recipe now...
1/2 packet (about 300g) vegetarian mutton - break up as individual rolls, gently rinse and squeeze out the water.
5-6 kaffir/limau purut leaves
1/2 lime - extract juice
4 tbsp oil
Salt and sugar for taste
For the rendang paste
10 dried red chilies
1 inch galangal/lengkuas
** Blend/process to a thick paste
When oil is heated, fry the paste till oil splits.
Add mutton and all the other ingredients.
Gently stir as not to break the mutton rolls.
Once the gravy thickens (depending on how thick you prefer), remove from heat.