Ingredients with Measurements:
- 500g oyster mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 1 tsp coriander powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
Special equipment needed:
- Wok or large frying pan
- Dehydrator or oven
Step-by-step instructions:
1. Preheat the dehydrator or oven to 60°C (140°F).
2. In a wok or large frying pan, heat the vegetable oil over medium-high heat.
3. Add the garlic, shallot, lemongrass, and kaffir lime leaves. Stir-fry until fragrant, about 1 minute.
4. Add the sliced oyster mushrooms, coriander powder, salt, and sugar. Stir-fry until the mushrooms are wilted and the liquid has evaporated, about 5-7 minutes.
5. Transfer the mushroom mixture to the dehydrator or oven. Dehydrate or bake until the mushrooms are dry and crispy, about 4-6 hours.
6. Once the mushrooms are dry and crispy, remove them from the dehydrator or oven and let them cool to room temperature.
7. Serve the dendeng jamur tiram as a snack or as a topping for rice or noodles.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Dehydrating or baking time: 4-6 hours
Temperature:
Stir-fry temperature: medium-high heat
Dehydrator or oven temperature: 60°C (140°F)
Serving size:
4 servings
Nutritional information:
Calories per serving: 80
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 590mg
Total carbohydrate: 10g
Dietary fiber: 3g
Total sugars: 3g
Protein: 5g
Substitutions for ingredients:
- Oyster mushrooms can be substituted with other types of mushrooms, such as shiitake or button mushrooms.
- Lemongrass can be substituted with lemongrass paste or zest of a lime.
Variations:
- Add chili flakes or fresh chili for a spicy version.
- Add soy sauce or fish sauce for a savory version.
- Add honey or maple syrup for a sweet version.
Tips and tricks:
- Use a mandoline or a sharp knife to thinly slice the mushrooms.
- Stir-fry the mushrooms until the liquid has evaporated to prevent them from becoming soggy.
- Store the dendeng jamur tiram in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the dendeng jamur tiram in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The dendeng jamur tiram can be reheated in a dehydrator or oven at 60°C (140°F) for 10-15 minutes.
Presentation ideas:
Serve the dendeng jamur tiram in a small bowl or on a plate as a snack or as a topping for rice or noodles.
Garnishes:
Garnish with chopped cilantro or scallions for a fresh touch.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice or noodles.
Troubleshooting advice:
- If the mushrooms are not crispy enough, dehydrate or bake them for a longer time.
- If the mushrooms are too salty, reduce the amount of salt in the recipe.
Food safety advice:
Make sure to wash the mushrooms thoroughly before slicing and cooking them.
Food history:
Dendeng is a traditional Indonesian snack made from thinly sliced meat that is marinated, dried, and fried. Dendeng jamur tiram is a vegetarian version of this snack made from oyster mushrooms.
Flavor profiles:
Dendeng jamur tiram is savory, slightly sweet, and aromatic with hints of lemongrass and kaffir lime leaves.
Serving suggestions:
Serve the dendeng jamur tiram as a snack or as a topping for rice or noodles.
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Region: Indonesian