Mushroom Tongseng Creations Recipe

Mushroom Tongseng Creations Recipe – Tongseng dishes are not only made from mutton, beef, or chicken. For those of you who can’t eat meat, you can replace it with mushrooms. Mushroom tongseng can be an alternative menu of choice for those who choose to be vegan.

Although no meat, this mushroom tongseng is no less delicious and delicious when compared to meat tongseng. The soft and chewy texture of the mushrooms means you don’t have to spend a lot of time cooking them.

In addition, mushrooms also contain vitamins, proteins, and minerals. So it is still safe to enjoy tongseng without worrying about the body’s cholesterol levels will rise. Eating with rice or without rice is still delicious.

1. Mushroom and Tomato Tongseng.

Material:

– 500 gr oyster mushrooms

– 2 lemongrass stalks (cracked)

– 1 segment of galangal (geprek)

– 2 bay leaves

– 2 lime leaves

– 2 chopped tomatoes

– 1 young garlic pre

– Chilli

– 1 tbsp instant coconut milk

– Enough water

– To taste sugar and mushroom broth

Ground spices:

– 8 cloves of red onion

– 4 cloves of garlic

– 1 segment of turmeric

– 1 piece of ginger

– 2 hazelnuts

– 1/2 tsp coriander

– 1 tsp pepper powder

– 1 large red chili

– 3 pieces of curly red chili

How to make:

1. Saute ground spices, bay leaves, lime leaves, lemongrass, and galangal until fragrant.
2. Add water, add mushrooms, tomatoes, and whole cayenne pepper.
3. Add coconut milk, granulated sugar, and mushroom broth while correcting the taste, cook until cooked, lastly add chopped onion, remove, and ready to serve.

2. Tongseng mushrooms and chicken.

Material:

– 250 gr chicken thigh fillet, cut into pieces

– 200 gr champignon mushrooms, cut into 4 parts

– 1 large tomato, cut into several pieces

– 150 grams of cabbage, cut into pieces

– 2 spring onions, sliced

– 10 pieces of red chili

– 2 lemongrass stalks, crushed

– 1 segment of galangal, geprek

– 3 bay leaves

– 3 lime leaves

– 1 small sachet of instant coconut milk

– 3 tbsp sweet soy sauce

– 1 tsp curry powder

– 1.5 teaspoon salt

– 1 tsp sugar

Ground spices:

– 8 red onions

– 4 cloves of garlic

– 1 tsp coriander

– 1/2 tsp pepper

– 1 piece of roasted turmeric

– 5 grains of roasted hazelnut

– 5 curly red chilies

How to make:

1. Sauté ground spices with lemongrass, galangal, lime leaves, and salam until cooked and fragrant.
2. Enter the chicken, and stir well until the chicken changes color.
3. Add the coconut milk that has been dissolved into 800 ml of water, and mix well.
4. Add soy sauce, curry powder, salt, and sugar, and bring to a boil.
5. Add mushrooms, cabbage, tomatoes, scallions, and whole cayenne pepper, stir well until boiling and vegetables are cooked, then remove and serve with a sprinkling of fried onions.

3. Tongseng button mushrooms and cabbage.

Material:

– 2 packs of button mushrooms

– 1/4 chicken, boiled, diced

– 1 tomato

– Cabbage

– Chilli

– 5 sliced ​​red onions

– 2 pieces of garlic, pureed

– Pepper powder

– Laos greetings

– Coconut cream

– Salt and soy sauce

– 1 packet of tongseng spice

How to make:

1. Saute the spices until fragrant, add the coconut milk, bring to a boil, and add the meat, if it is cooked, add the mushrooms.
2. Add sugar, salt, and soy sauce, taste correction. Turn off the heat then add the cabbage and tomatoes. Stir well.
3. Serve.

4. Spicy oyster mushroom tongseng.

Material:

– 1/4 oyster mushroom

– 3 tomatoes

– Cabbage

– 3 curly chilies

– 3 cayenne peppers

– Palm sugar

– Soy sauce

– Coconut milk

– Cooking oil

– Lime leaves

– Galangal

– Lemongrass

– Salt

– Flavoring

Ground spices:

– 4 red onions

– 5 garlic

– Pepper

– Hazelnut

– Cinnamon

– Cumin

– Cardamom

– Cinnamon

– Turmeric

How to make:

1. Prepare the vegetables and wash them. Grind the spices.
2. Heat the oil, saute the spices until fragrant, add the lime leaves, lemon grass, galangal, and add coconut milk.
3. Then Enter the mushrooms, brown sugar, salt, and flavorings, and wait until it boils.
4. Add cabbage and chilies.
5. Adjust the taste, and add the tomatoes, stir briefly.
6. Mushroom Tongseng is ready to be served.

5. Spicy button mushroom tongseng.

Material:

– 500 gr fresh button mushrooms, cut into 2

– 200 gr coarsely chopped white cabbage

Ground spices:

– 3 cloves of garlic

– 4 red onions

– 1/2 tsp pepper powder

– 3 candlenuts, roasted.=

– 1 turmeric finger

– 1 tsp coriander powder

Other seasonings:

– Salt and sugar to taste

– 200 ml coconut milk

– 100 ml of water

– Sweet soy sauce

– 5 whole chilies

Chopped Seasoning:

– 4 red onions

– 2 cloves of minced garlic

– 2 lemongrass stalks (geek)

– 1 segment of crushed ginger

– 1 segment of galangal, bruised

– 2 lime leaves

– 2 bay leaves

– 4 pieces of cayenne pepper

How to make:

1. Sauté the chopped spices until slightly wilted and fragrant, then add the ground spices, and stir-fry again until fragrant.
2. Add water.
3. Add sugar, salt, and ground pepper.
4. Enter the mushrooms, stir briefly then pour the coconut milk, taking care not to break the coconut milk.
5. After boiling, add the sweet soy sauce, whole cayenne pepper, and chopped white cabbage.
6. Cook briefly while stirring.

6. Tongseng mushrooms, oysters, cabbage, and tomatoes.

Material:

– 500 grams of large shredded oyster mushrooms

– 8 pieces of chopped cabbage leaves

– 7 pieces of chopped red onion

– 2 chopped tomatoes

– 3 spring onions chopped

– 5 pieces of curly red chili, chopped oblique

– Whole cayenne pepper to taste

– 2 lime leaves, remove the leaves

– 2 bay leaves

– 1 segment of crushed ginger

– Powdered mushroom broth to taste

– Sweet soy sauce to taste

– 500 ml of water

– Oil for frying to taste

– Fried onions for sprinkling

Ground spices:

– 7 cloves of garlic

– 2 red onions

– 8 hazelnuts

– 1/2 tsp coriander powder

– 1/2 tsp turmeric powder

– 1/2 tsp cumin

– 1/2 tsp pepper powder

– Salt to taste

How to make:

1. Saute ground spices with ginger, lime leaves, and bay leaves until fragrant and cooked.
2. Enter the oyster mushrooms, sweet soy sauce, and stir-fry until cooked and the spices are absorbed. Add the chilies and cook until the chili is wilted.
3. Add the cabbage and tomatoes, stir well then pour the water, and cook, until it boils and the sauce thickens slightly. Taste correction, add mushroom broth.
4. Before lifting, add the scallions. Turn off the heat and serve with a sprinkling of fried onions.

7. Scallion oyster mushroom tongs.

Material:

– 1 pack of oyster mushrooms

– 1 pack of instant coconut milk

– 2 spring onions

– 2 tomatoes

– Sweet soy sauce to taste

Ground spices:

– 4 cloves of red onion

– 2 cloves of garlic

– 10 pieces of cayenne pepper

– 2 hazelnuts

– 1/2 ginger

– 1/2 turmeric

Other seasonings:

– 5 lime leaves

– 1 lemongrass stalk

– 3 segments of galangal

– Salt to taste

– Sugar to taste

– Mushroom broth to taste-

– Enough water

How to make:

1. Prepare the mushrooms then wash and shred the mushrooms. Then prepare the ground spices and fry until fragrant.
2. Enter the mushrooms and mix well and give enough water. Add sugar, salt, and mushroom stock.
3. Add the tomatoes and scallions then add the coconut milk and sweet soy sauce to taste, mix well and correct the taste before lifting.

8. Button mushroom tongs.

Material:

– Button mushrooms

– Cayenne pepper

– Tomatoes

– Leek

– Red onion

Puree:

– Red onion

– Garlic

– Candlenut, pepper, turmeric

How to make:

1. Saute ground spices in oil.
2. Add the onion and other ingredients.
3. Give enough water.
4. Add salt and coconut milk and add soy sauce.
5. Cook until done.

9. Beef oyster mushroom tongs.

Material

– 250 gr beef

– 100 gr oyster mushrooms

– 3 sliced ​​green tomatoes

– 1 sliced ​​red tomato

– Thumb of galangal keprek

– 1 stalk lemongrass geek

– 8 lime leaves

– 2 bay leaves

– 2 packs of small coconut milk

– 1 liter of water

– Salt, sugar, pepper, and sweet soy sauce to taste

– Slice, cabbage according to your taste

Hale seasoning:

– 7 pieces of garlic

– 9 red onions

– 1 cm turmeric

– 4 roasted hazelnuts

– 1 tsp roasted coriander

– 1/4 nutmeg

How to make:

1. Wash the mushrooms, squeeze, shredded.
2. Saute ground spices until fragrant and cooked, add lemongrass, galangal, salam, and lime leaves, and stir-fry again until fragrant.
3. Enter the meat, stir until it changes color, add water, and boil until the meat is tender.
4. When the meat is tender, add salt, sugar, sweet soy sauce, and coconut milk, bring to a boil again, add mushrooms, cabbage, tomatoes, and cayenne pepper, and cook for a while until the cabbage and mushrooms are cooked, serve.