PEPES JAMUR TIRAM - Indonesian dish where oyster mushrooms

 Pepes jamur tiram is a delightful Indonesian dish where oyster mushrooms are seasoned with aromatic spices, wrapped in banana leaves, and then steamed or grilled. Here's a recipe to make pepes jamur tiram:



Ingredients:

  • 500g oyster mushrooms, cleaned and sliced
  • Banana leaves or aluminum foil for wrapping
  • Toothpicks or bamboo skewers for securing the wraps

Spice Paste (Bumbu):

  • 3 shallots
  • 2 cloves garlic
  • 2 red chilies (adjust according to your spice preference)
  • 1-inch galangal or ginger
  • 1 lemongrass stalk (white part only)
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 1 teaspoon sugar

Additional Ingredients:

  • 2 kaffir lime leaves, thinly sliced
  • 1 tomato, thinly sliced
  • 1 lime, thinly sliced
  • Banana leaves, cut into squares (if using)

Instructions:

  1. Prepare the Spice Paste: Blend or grind all the spice paste ingredients into a smooth paste.

  2. Marinate the Oyster Mushrooms: In a bowl, coat the cleaned and sliced oyster mushrooms with the spice paste mixture. Let them marinate for at least 30 minutes to allow the flavors to infuse into the mushrooms.

  3. Prepare the Wraps: If using banana leaves, briefly heat them over an open flame to soften them. Cut the banana leaves into squares of suitable size for wrapping. If using aluminum foil, cut it into squares.

  4. Wrap the Mushrooms: Place a portion of the marinated oyster mushrooms in the center of each banana leaf or aluminum foil square. Top with slices of kaffir lime leaves, tomato, and lime.

  5. Wrap and Secure: Fold the banana leaves or aluminum foil to enclose the mushrooms, forming a packet. Secure the packets with toothpicks or bamboo skewers to hold them together.

  6. Steam or Grill: Steam the wrapped mushroom packets for about 15-20 minutes until the mushrooms are cooked and tender. Alternatively, you can grill them over medium heat for a similar amount of time until the banana leaves are slightly charred.

  7. Serve: Once cooked, carefully open the banana leaf or aluminum foil packets. Serve the pepes jamur tiram hot with steamed rice and sambal for extra flavor.

Tips:

  • Adjust the spiciness of the dish by varying the amount of red chilies used in the spice paste.
  • You can customize the ingredients by adding sliced vegetables like bell peppers or carrots to the mushroom mixture before wrapping.
  • Pepes jamur tiram can be prepared ahead of time and stored in the refrigerator before cooking.
  • Ensure the banana leaves are properly cleaned before use to remove any dirt or debris.

Enjoy your homemade pepes jamur tiram!

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