Jamur Goreng
Oyster mushrooms are perfect for battering and frying -- they are relatively large, have a somewhat non-uniform shape that leads to a lot of crispy edges, and most importantly are flat, making them quick and easy to fry. This dish apparently originated in Indonesia, where oyster mushrooms are particularly plentiful. It does not disappoint. What really elevates this from good to amazing is the coriander and the passata + sriracha sauce, which brings everything together so well.
Active Time: 20 min
Total Time: 30 min
Ingredients
> oyster mushrooms (150g)
> AP flour (100g)
> water (150mL)
> egg (1)
> garlic (2 cloves, grated)
> coriander powder (1 tsp)
> salt (1 tsp)
> sugar (1/2 tsp)
> white pepper (1/2 tsp)
> baking soda (1/2 tsp)
> sriracha
> passata
Instructions
1. Make the batter in a large bowl by beating the egg, then mixing together AP flour, water, garlic, coriander, salt, sugar, white pepper, and baking soda until smooth. The batter should have a similar thickness to tempura batter; add a touch more water if needed.
2. Make a serving sauce by mixing together equal parts passata and sriracha.
3. Tear the oyster mushrooms into bite-sized pieces (roughly 2-inch squares).
4. Using paper towels, press down onto the mushrooms to flatten them and squeeze out as much moisture as possible.
5. Batter and fry the oyster mushrooms until golden brown, working in batches if needed. Let drain on paper towels or a wire rack. Serve immediately and enjoy!
Notes/Tips:
> Traditionally, this dish is served with Indonesian tomato sauce and chili sauce. Of course, I don't have any specifically Indonesian ingredients so I just whipped up passata (essentially, pureed + strained tomatoes) and chili sauce in equal parts. The sauce actually turned out really well -- the passata by itself is pretty bland but helps mellow out the sriracha a bit, making it more suitable as a dipping sauce.