Ingredients
- 2 cups of mushroom stems (soaked in water overnight, remove stem ends, crush in a mortar with a pestle and set aside)
Seasonings
- 1 tablespoon of chili powder
- 1 tablespoon of evaporated milk
- 3 tablespoons of soy sauce
- 1/2 teaspoon of sugar
- some white pepper powder
Method
- Heat up 1/2 cup of oil, add chili powder and stir-fry over low heat until fragrant.
- Add crushed shiitake stems, stir-fry over medium heat for 2 minutes.
- Add soy sauce, stir-fry for 1 minute.
- Add sugar + evaporated milk + 2 cups of water, briefly stir-fry.
- Cover the pan and simmer for 20 minutes over low heat (until fully absorbed).
- Switch to high heat and swiftly stir-fry until fragrant.
- Sprinkle over with white pepper powder, mix evenly, dish out and serve.
this looks like meat! do yiu use dried shiitakes? thanks!!
Hi dl, we use dried shiitake stems. Love the texture so much and it’s a very yummy dish! ☺
wow! cool!! thanks so much for sharing. i had amazing mushroom rendang recently and so im dying to learn how to recreate it… will share recipe once i try it! i have dry shiitakes… but i cannot find any dried mushrooms with long stems. where did u get your mushrooms? thanks so much!!
Are you from Malaysia? We found those dried shiitake stems from one of the outlets of TaimalHerbs >>> http://www.facebook.com/taimalherbs/info 🙂
You are a doll! Thanks so much! No I’m not from Malaysia… singapore, living in hkl now! I will look around the stores here! thanks again!