Mushroom Gepuk

52Min

4Servings

485Cal

MediumLevel

VegetarianVeganSpicy 4/5veganvegetariandairy_free

#vegan#crispy#mushrooms#spicy#Indonesian#street food

Equipment

Blender

Mixing Bowl

Whisk

Wok

Tongs

Frying Pan

Spatula

Chef's Knife

Cutting Board

Serving Plate

Ingredients

Marination

oyster mushrooms (whole)

400 g

ginger (fresh)

25 g

galangal (fresh)

25 g

turmeric powder (ground)

2 g

garlic (fresh)

3 cloves

coriander seeds (whole)

6 g

salt (fine)

5 g

water (liquid)

60 ml

Coating

multipurpose frying flour (dry)

200 g

cold milk (liquid, cold)

150 ml

Sambal

garlic (fresh)

4 cloves

bird's eye chili (fresh)

15 pcs

palm sugar (grated)

10 g

mushroom seasoning (powder)

5 g

Sambal Kacang

roasted cashews (roasted)

120 g

To Serve

rice (cooked)

400 g

tempeh (fried)

200 g

tofu (fried)

200 g

cabbage (fried)

200 g

cucumber (sliced)

100 g

kicap manis (liquid)

30 ml

Instructions

Prepare the marinade

Blend ginger, galangal, turmeric, garlic, coriander seeds, salt and water into a smooth paste.

3 min

Marinate the mushrooms

Coat the oyster mushrooms thoroughly with the blended marinade and let them absorb the flavors.

15 mintimer 15 min

For best results, marinate for at least 15 minutes or up to overnight in the refrigerator.

Prepare the wet batter

Mix multipurpose frying flour with cold milk or water to create a smooth batter.

2 min

The batter should be thick enough to coat the mushrooms but still runny.

Coat the mushrooms

Dip marinated mushrooms in the wet batter, then coat with dry flour for extra crispiness.

5 min

Work in batches to prevent the coating from getting soggy.

Fry the mushrooms

Deep fry the coated mushrooms in hot oil until golden and crispy.

8 min175°Ctimer 8 min

Maintain oil temperature around 175°C for the crispiest results.

Prepare the sambal

Fry garlic and bird's eye chilies in hot oil, then season with mushroom seasoning and palm sugar.

5 min160°Ctimer 5 min

Adjust chili quantity based on spice preference.

Prepare sambal kacang

Lightly crush roasted cashews and mix with a touch of hot oil to create a coarse paste.

2 min

Pulse cashews in a food processor for a finer texture if desired.

Prepare side dishes

Fry tempeh, tofu, and cabbage until golden. Slice cucumber for serving.

10 min170°Ctimer 10 min

Fry in batches to maintain oil temperature.

Serve

Serve the crispy mushrooms with rice, fried sides, sambal, sambal kacang, cucumber slices, and kicap manis.

2 min

Drizzle kicap manis over the rice for authentic flavor.

Original recipe

TikTokRecipe by @Aisya J Way

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Air fryer at 180°C for 5-7 minutes or oven at 180°C for 8-10 minutes

Store components separately. Re-crisp mushrooms in air fryer or oven before serving.

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