Upgraded version of their previous rendang rice! Rice served with mock meat chunks in housemade
rendang curry with toon leaves (wish there could be an option to switch to tempeh or monkeyhead mushrooms), crispy mushroom 'ikan bilis', cucumber, and tomato. Now with the addition of #plantegg fried 'egg' from Taiwan, made using tofu skin, soybeans, mung beans, pumpkin, and carrot! Good visuals and texture, somewhat similar to a sunny-side-up with fully cooked yolk. No gamey smell and taste; I guess black salt wasn't part of the ingredients list and wasn't used in the cooking process either. Still exciting (egg-xciting hehe) to have a vegan 'egg' which definitely paired well with this Asian dish! (Allium-free, $14.40) #sgvegan #veganegg P.S. For those who want to add black salt for the sulfuric eggy aroma and/or want to whip up your own meals with the 'egg', the vegan fried 'eggs' are available in frozen form for takeaway to cook at home ($10 for a pack of 4 pieces)!
