Ingredients with Measurements:
- 500g mushrooms, sliced
- 1 can of coconut milk (400ml)
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 1 tsp of tamarind paste
- 1 tsp of salt
- 1 tsp of sugar
- 2 tbsp of vegetable oil
- 1 tbsp of coriander seeds
- 1 tsp of cumin seeds
- 5 shallots, sliced
- 5 garlic cloves, sliced
- 5 red chilies, sliced
- 1 tsp of shrimp paste
Special equipment needed:
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. Heat the oil in a pot over medium heat.
2. Add the sliced shallots, garlic, and red chilies. Cook until fragrant.
3. Add the coriander seeds, cumin seeds, and shrimp paste. Cook until the spices are fragrant.
4. Add the sliced mushrooms and stir well.
5. Pour in the coconut milk and add the lemongrass, kaffir lime leaves, bay leaves, tamarind paste, salt, and sugar.
6. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the mushrooms are cooked through.
7. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 20g
Protein: 10g
Sodium: 500mg
Sugar: 5g
Substitutions for ingredients:
- You can use any type of mushroom you prefer.
- If you don't have tamarind paste, you can use lime juice instead.
- If you don't have lemongrass, you can use lemon zest instead.
- If you don't have kaffir lime leaves, you can use lime leaves instead.
- If you don't have shrimp paste, you can use fish sauce instead.
Variations:
- You can add other vegetables such as green beans or carrots.
- You can add chicken or beef for a non-vegetarian version.
- You can add more or less chilies depending on your spice preference.
Tips and tricks:
- Make sure to slice the mushrooms evenly so they cook at the same rate.
- Use a mortar and pestle or spice grinder to grind the coriander and cumin seeds for maximum flavor.
- Taste the dish before serving and adjust the seasoning if needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in a pot over medium heat until heated through.
Presentation ideas:
Serve the dish in a bowl with a side of rice.
Garnishes:
Garnish with fresh cilantro or sliced red chilies.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables.
Troubleshooting advice:
- If the dish is too spicy, add more coconut milk to balance out the heat.
- If the dish is too salty, add more sugar to balance out the flavor.
Food safety advice:
Make sure to cook the mushrooms thoroughly to avoid any foodborne illnesses.
Food history:
Brongkos is a traditional Javanese dish that originated in Central Java, Indonesia. It is typically made with beans and coconut milk, but this version uses mushrooms instead.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of spice from the chilies.
Serving suggestions:
Serve the dish family-style in a large bowl with a side of rice.
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Region: Indonesian