Mirip Ayam Suwir! Resep TUMIS JAMUR KEMANGI PEDAS : Bikin Nambah Nasi!

It's a bit similar to Shredded Chicken. It's fibrous and the stem is springier than chicken. It's spicy, savory, a bit sweet, and smells of lemon basil. It'll make you come back for seconds. Hello! Welcome back to my channel, Devina Hermawan. Today, we're making Spicy Shredded Mushroom with Lemon Basil. It's a bit different than the soft, wet mushroom-type dish you might've made at home. This time, the mushroom will be crisp. It'll be just as good as Shredded Chicken, so give it a try. Besides adding heat and lemon basil, you can stir-fry it with sweet soy sauce or serve the mushrooms alone. Here, I use oyster mushroom. Use large ones, especially the stem, to get a better texture. We use salt to draw water out from the mushroom. Here are the powders we'll use: turmeric, coriander, mushroom bouillons, and flour. We need a little bit of flour since we won't make a batter. Here's what we need for the Stir-Fry: garlic, shallots, boiled red chili (to reduce sharp aroma)... ...red Thai chili (if you love extra heat), green onions, lime leaf, and lemon basil. Let's prep the mushroom. I prefer to shred the mushroom from the stem, especially if it's large, so we end up with thinner pieces. We don't need to shred the flesh too thinly as it'll shrink. Shred smaller mushroom like this into two parts. If it's really small, use it as is. Now, sprinkle some salt. Find the complete measurements in the description box. Salt will draw water out from the mushroom. Mix it well, let it rest for about 5 minutes, and the mushroom will wilt like this. Once they're all wilted, squeeze the water out. Use a strainer or a cheese cloth to make it easier. Or, just grab smaller portions of the mushroom and squeeze. Set the mushroom aside in a bowl to fry later. For now, let's season it first. Add just a touch of mushroom bouillon since we've salted the mushroom. Add turmeric powder for color, then add coriander powder and flour. We usually use coriander to make Braised Chicken, so it'll add aroma to this dish. The flour will fill the holes in the mushroom. But, don't add too much since it's not Battered Fried Mushroom. Mix it well, and fry it right away. I've heated the oil so it's ready to use. Fry the mushroom until golden brown. Some will be crisp and some won't, which will give you a variety of textures. Just as you can see here. This actually already tastes good on its own. Or, add some garlic and shallots to give it more flavor. We'll stir-fry it to make Spicy Mushroom with Lemon Basil. Other than that, you can cook it with sweet soy sauce or... ...use it for salad topping, Fried Rice, Sandwich, or Pizza. Let's blend the spices now: garlic, shallots, boiled chili. I prefer boiled chili because it doesn't smell raw. If you use raw chili, you must sauté it until it's fully cooked. Blend the spices with oil and water. I'll slice the Thai chili so spicy food lovers can enjoy it. Slice the green onions, too. Heat the pan and sauté the spice paste. It's blended with oil, so don't add more oil unless needed. Sauté until it's cooked, fragrant, and oily. Next, add lime leaf and red Thai chili. Cook again until the lime leaf is fragrant. Then, add water and seasonings. I use chicken bouillon, but skip or replace it if you're a vegetarian. Add sugar to balance out the heat. Add pepper, too. Then, add green onions and the fried mushroom. Keep stirring for a moment. We used flour, so the mushroom will quickly absorb the spices. That's why we used flour instead or cornstarch or tapioca, as they'll make the sauce too thick and sticky. That's why using flour is better. Once the flavor is on point, add the lemon basil for aroma. The mushroom texture is interesting. I can say that it's as good as chicken. It's a bit similar to Shredded Chicken. It's fibrous. Since it's fried, some parts are crisp and not as soft as Mushroom Stir-Fry. We also added flour which makes the texture fuller. But the point of this recipe isn't to make this mushroom to be as similar as possible to chicken. But this way of cooking it is certainly interesting. When you bite it, the stem is springier than chicken. You can try cooking it this way. It's spicy, savory, a bit sweet, and smells of lemon basil. It'll make you come back for seconds. Other than this flavor, you can combine this kind of mushroom with many other flavors. You can enjoy a simple fried mushroom with Sambal, cook it with sweet soy sauce... ...or use it as a sandwich filling or a pizza topping. Okay, then. Thank you for watching. If you recook this dish, tag me and find other short recipes on Devina Hermawan's Instagram, TikTok, and Shorts. Stay tuned and see you in the next video!