Preparation time: 40 minutes
Cooking time: 45 minutes
Serving: 4 portions


  • 500g hericium
  • 3 tbsp oil
  • 2 stalks lemongrass, white parts only
  • 2 cloves garlic, peeled
  • 6 small shallots, peeled
  • 2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp chili powder
  • 1/2 tbsp salt or more to taste
  • 2 tbsp palm sugar
  • Bamboo skewers, soaked in cold water for 2 hours
  • Oil, for basting
  1. Soak and cut the hericium into small cubes. Set aside.
  2. Blend all the marinade ingredients into paste. Add a little water if needed.
  3. Combine the hericium and the marinade, stir to mix well. Marinate for 6 hours in the fridge, best if overnight.
  4. When ready, thread 5 to 6 pieces of hericium onto the bamboo skewers.
  5. Grill the “chicken” satay skewers for 2-3 minutes on each side until the hericium is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling.
  6. Serve hot with peanut sauce and acar jelatah.


  • ½ cup dry roasted peanuts, unsalted
  • 1 pc tamarind slice
  • 3 tbsp vegetable oil
  • ½ cup water
  • ½ tsp salt or to taste
  • 2½ tbsp sugar, palm sugar preferred
  • ½ tsp coriander powder
  • ½ tbsp sweet soy sauce
Spice Paste
  • 4 dried red chilies, seeded and soaked in warm water
  • 2 cloves garlic, peeled
  • 2 cloves small shallots or pearl onions, peeled
  • 1 stalk lemongrass, cut into 3 strips, use only 1 strip at the bottom
  • ½ inch galangal, peeled
  1. Crush the peanuts and set aside.
  2. Chop the spice paste ingredients coarsely and then, blend until very fine. Add a few tablespoons of water to help with the blending process.
  3. In a sauce pan, heat the oil on medium heat and add the spice paste.
  4. Add the remaining 2 strips of lemongrass into the spice paste. Fry until aromatic and gives out a good spicy smell.
  5. Add the ground peanuts, water, tamarind slice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.
  6. Reduce the peanut sauce on medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens to your desired consistency, or until the oil and the peanut sauce separates.
  7. Let cool at room temperature and serve with satay.


  • 1 cup pineapple, cubed
  • 1 cup cucumber, cubed
  • ½ cup shallots, sliced
  • 1 red chili
  • 1 tsp white vinegar
  • 2 tsp sugar
  • ½ tsp salt or to taste

Combine all the ingredients. Ready to serve.


  • 260g rice bags
  • ½ tsp salt or to taste
  1. Boil the rice bags in a pot for 60 to 90 minutes.
  2. Add a little salt to taste.
  3. The pot should be covered during the entire process.
  4. After the rice is cooked, take out the rice cube, drain dry and leave it to cool.

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Vegan Chef Dave obtained his UK degree in hospitality management and an MBA. He has worked with 5-Star hotels since 2012 and was a western cuisine chef with a popular premier cruise liner. In early 2020, he decided to go vegan, stand in solidarity with animals and fight against injustice to them, and be a voice for the voiceless. Chef Dave is on a project to veganize all traditional Malaysian, South-East Asian and Asian cuisines to show the world that being vegan is easier than what people think. If you share his passion for food and his compassion for life, follow ChefDave VeganJourney on Facebook: