Month: April 2024

Best Fried Oyster Mushrooms Recipe (Better Than KFC)

snacks

KFC style fried Oyster mushrooms

This recipe uses white oyster mushrooms which are large . The taste of the mushroom on its own is a bit bland, but it absorbs flavours easily. This fried version is crispy and crunchy, the vegetarian subsitute for fried chicken? 😊, well every time we make or buy KFC, this fried mushrooms are made for my daughter who is pure vegetarian. This type of mushroom is also a little chewy, so remove the thick stems . Pls do try .

**Ingredients:**

*Oyster Mushrooms:*
– White oyster mushrooms (large size)
About 10.

*Dry Mix:*
– 1/2 cup All-Purpose Flour
– 1/2 cup Corn Starch
– 1/2 cup Rice Flour
– 1 tsp Salt
– 1/2 tsp Black Pepper
– 1/2 tsp Mushroom Powder
– 1/2 tsp Garlic Powder

*Wet Mix:*
– Water (to mix with dry ingredients)

*Other:*
– Oil for frying
– Hot sauce
– Mayonnaise
– Chili sauce

**Instructions:**

1. Wash the oyster mushrooms thoroughly and pat them dry using a kitchen towel. Remove the  bottom part of the rubbery stems and keep the caps with a bit of the stems.

2. In a plate, combine all the dry mix ingredients: all-purpose flour, corn starch, rice flour, salt, black pepper, mushroom powder, and garlic powder. Mix well.

3. Separate the dry mix into two portions, with a 75:25 ratio.

4. Add a little water to the larger portion of the dry mix to create a medium-thick batter. Whisk the batter until smooth.

5. Dip each mushrooms into the smaller portion of the dry mix first, coating it evenly. Then dip it into the batter, ensuring it’s well coated.

6. Dip the battered mushroom once more into the  the dry mix, coating it thoroughly for a crispy texture.

7. Heat oil in a frying pan or deep fryer. Carefully place the coated mushrooms into the hot oil and fry until they turn golden brown and crispy.

8. Remove the fried mushrooms from the oil and place them on a paper towel to drain excess oil.

9. Serve the KFC-style fried oyster mushrooms hot with your favorite hot sauce or a mixture of mayonnaise and chili sauce. These mushrooms can also be used to make delicious burgers.

Enjoy your vegetarian alternative to fried chicken!




FUSION NASI KEBULI

main meal
Fusion Nasi kebuli

Fusion Nasi Kebuli is Indonesia’s unique take on Arabic Pilaf, reflecting the strong influence of the Arab descent community in Indonesia. Nasi Kebuli, a beloved dish, bears a striking resemblance to our own pulavs and the renowned Mandi Rice from Saudi Arabia. Traditionally, it involves cooking fragrant rice in a flavorful Yakni, whether it’s a chicken or mutton variant. However, the Sindhi community in Indonesia has introduced a delightful twist to Nasi Kebuli. They serve fragrant rice alongside a spicy, rich broth and a fiery sambal, drawing inspiration from the Hadhrami community’s culinary traditions, where broth is served on the side. It’s an intriguing fusion of flavors, and even though it might deviate from the traditional Nasi Kebuli, we’ve come to know and love it by this name over the years. Let’s just call it “Fusion Nasi Kebuli” and savor its delicious blend of influences.

**Ingredients:**
– 4 whole chicken legs with bone
– 2 liters of water
– 1 cinnamon stick
– 1 star anise
– 1 knotted Pandan leaf
– 4 cloves
– 4 bashed cardamom pods
– 1 stalk of bashed lemongrass (only the bottom hard stalk)
– 2 cups of basmati rice
– 2-3 tablespoons of ghee
– 1 sliced onion
– 2 bay leaves
– 1 cinnamon stick
– 1 star anise
– Salt to taste
– 2 teaspoons of garam masala
– 6 fresh red chilies
– 1-inch piece of fresh turmeric
– 1-inch piece of ginger
– 1 tablespoon of coriander powder
– 1/2 teaspoon of fennel seeds
– 1/2 teaspoon of cumin seeds
– 2 cardamom pods
– 1/2 teaspoon of grated nutmeg
– 2 tablespoons of desiccated coconut
– 2-3 tablespoons of oil
– 1 heaped tablespoon of thinly sliced garlic
– 1 cup of coconut milk
– 1 cup of shredded cabbage
– Bird eye chilies (optional)
– Potato crisps
– Fried cashews
– Raisins
– Lime for garnish

**Instructions:**
1. In a large pot, boil the chicken legs in 2 liters of water along with the cinnamon stick, star anise, knotted Pandan leaf, cloves, bashed cardamom, and bashed lemongrass. Simmer until the chicken is tender.

2. Remove the chicken and strain the broth (Yakni). Set the broth aside.

3. Wash and rinse 2 cups of basmati rice.

4. In a separate pot, heat 2-3 tablespoons of ghee. Add the sliced onion and sauté until pale golden.

5. Add bay leaves, a cinnamon stick, and a star anise to the sautéed onion.

6. Use some of the Yakni to cook the rice. Season the rice with salt and 2 teaspoons of garam masala. Keep the rice warm.

7. To make the broth, grind the following ingredients into a fine paste: fresh red chilies, fresh turmeric, ginger, coriander powder, fennel seeds, cumin seeds, cardamom pods, grated nutmeg, and desiccated coconut.

8. Heat a separate pot and add 2-3 tablespoons of oil. Add the thinly sliced garlic and sauté until pale gold.

9. Sauté the paste in the oil until the oil releases.

10. Add about 4 cups of the Yakni broth to the sautéed paste. Once it boils, add 1 cup of coconut milk. Keep stirring.

11. Finally, add the shredded chicken and about 1 cup of shredded cabbage. You can also add few whole bird eye chilies at this point if desired. Simmer for 10 minutes.

12. To assemble, put some rice in a bowl, top it with the chicken broth. Add potato crisps, fried cashews, and raisins.

13. Garnish with a squirt of lime.

Enjoy your meal!