Rendang Jamur (Mushroom Rendang)

Ingredients

• 2 medium shallots, coarsely chopped
• 3 clove garlic, smashed
• 1/4 cup chili paste, such as sambal oelek, or, to taste
• 3/4 tsp salt, divided
• 2 tbsp canola oil or other neutral oil, such as coconut or avocado
• 1/2 tsp ground cardamom
• 1/4 tsp Sichuan peppercorns or black peppercorns, coarsely ground
• 1 (2 inch) cinnamon stick
• 3 star anise
• 1 lb oyster mushrooms, shredded into strips with your fingers
• 1 (13-ounce) can coconut milk mixed with 1/2 cup water
• 1/4 cup tamarind water (see Notes) or 2 tablespoons lime juice
• 2 lemongrass stalks, trimmed
• 4 makrut lime leaves (see Notes; optional)
• 2 (1/2-inch) slices galangal (see Notes) or fresh ginger
• 2 tbsp coconut palm sugar (see Notes) or dark brown sugar
• 2 cup hot cooked jasmine rice

Instructions

1. Pulse shallots, garlic, chili paste and 1/4 teaspoon salt in a small food processor or blender until it's the texture of oatmeal, about 1 minute, scraping down the sides of the bowl as needed. (Alternatively, use a mortar and pestle.)
2. Heat oil in a large flat-bottom wok or skillet over medium-low heat until shimmering. Add the shallot mixture, cardamom, peppercorns, cinnamon stick and star anise; cook, stirring frequently, until the mixture is very fragrant and has turned a few shades darker, 5 to 7 minutes. (Reduce the heat if the paste is browning too fast; you don't want the paste to burn.) Once the moisture has evaporated, the ingredients will separate from the oil. The paste is now ready for the next step.
3. Add mushrooms and stir to coat with the spice paste. Add coconut milk-water mixture, tamarind water (or lime juice), lemongrass, lime leaves (if using) galangal (or ginger), sugar and the remaining 1/2 teaspoon salt; stir to combine. Bring to a gentle boil over medium heat, stirring constantly so the coconut milk doesn't split. Reduce the heat to low and simmer, stirring every 15 to 20 minutes, until most of the liquid has evaporated, forming a thick gravy, and oil pools on the surface of the rendang, 1 to 1 1/2 hours. Toward the end of cooking, stir more frequently so the mixture doesn't stick.
4. Taste and adjust seasonings if necessary. Fish out and discard the whole herbs and spices, or leave them in for a rustic presentation. Serve over rice.