Mushrooms steamed in banana-leaf packets

Mushrooms steamed in banana-leaf packets

Pepes jamur

By
From
South East Asian Food

Ingredients

Quantity Ingredient
250g oyster mushrooms or cloud-ear fungus, soaked
or 250g ordinary mushrooms
1/2 cup thick coconut milk
1 egg, beaten
3 spring onions, finely chopped, green part only
salt, to taste
pieces banana leaf, 20–23 cm quare for wrapping
or strong foil

Paste spices

Quantity Ingredient
2-3 red chillies, seeded
1 stalk lemongrass, finely sliced
2 candlenuts, roasted and smashed
or raw almonds or macadamia nuts
1 garlic clove, sliced
2 shallots, sliced

Method

  1. In a mortar or a food processor attachment grind the spices to a paste. Slice the mushrooms. Mix the spice paste with the coconut milk, add beaten egg, spring onions and some salt. Add the mushrooms and mix everything well, then spoon the mixture on to the leaves or foil and wrap up as in the recipe for Pepes udang. Steam over boiling water for about 20 minutes.
Tags:
SBS
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