Tumeric Kerisik Dried Curry Mane Mushroom (non spicy)

Tumeric Kerisik Dried Curry Mane Mushroom

Marinade:

Coriander powder 1/2 tsp

Fennel powder 1/4 tsp

Cumin powder 1/4 tsp

Tumeric powder 1/2 tsp7

Sugar 1/2 TB

Salt pinch

Topping:

• Fresh shredded coconut 100g fry till brown color to make kerisik (use half to fry with rempeh and balance half as topping)

Rempeh (blend all spices):

• ½ inch fresh tumeric

• 1 inch ginger

• 1 inch galangal

• 2 stalks of lemon grass

• 5 pcs candle nuts

• 1 pc fresh chilies (this recipe is non spicy. Increase to 5 if you like yours to be spicy or even use chilli padi)

Seasoning:

• 2 to 3 cups of coconut milk

• 1 cup water

• Salt to taste

• Sugar (optional)

Other Ingredients:

• 300g mane mushrooms

Steps:

1. Fry fresh shredded coconut without oil till brown colour. Put aside or can keep in fridge for 1 week or freezer for a month.

2. Marinate mane mushrooms with the marinade.

3. Heat wok with 3 tbsp. of cooking oil. Add blended rempeh ingredients and and stir fry until fragrant.

4. Add marinated mane mushrooms. Continue to stir fry until all the minced ingredients mixed well with the mushrooms.

5. Add coconut milk and water then bring to boil.

6. Continue to cook until the sauce reduce to half. Stir occasionally to prevent burning.

7. Add salt and sugar (optional) to taste. Stir until all combine and continue to cook until the sauces reduce further and thicken.

8. Then add balance kerisik as topping before serving.