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Bruneian vegan nasi katok recipe
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Vegan nasi katok

Servings 2 people

Ingredients

Chili sambal

  • ½ red onion
  • ½ onion
  • 3 cloves garlic
  • 1 pc ginger, ~3 cm
  • 1 tbsp oil e.g. canola
  • 2-3 green chilies e.g. serrano
  • 1-3 red Thai chilies
  • 1 tsp tamarind paste
  • 1 tsp soy sauce
  • 1 tsp doenjang or dark miso
  • 1 tsp sugar

Mushrooms

  • 6-8 large oyster mushrooms
  • 2 cloves garlic
  • 2 cm ginger
  • 1 tsp soy sauce
  • 1 tsp turmeric
  • ½ tsp chili powder

Batter

  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • ½ tsp chili powder
  • ½ tsp black pepper
  • ½ tsp salt
  • 200 mL all-purpose flour
  • 1 tbsp corn starch
  • oil for deep-frying e.g. canola

Instructions

Chili sambal

  • Peel onion, garlic, and ginger. Chop into large pieces and blend to a smooth paste. Add water as needed for blending.
  • Heat the oil and cook the onion blend for 10-15 minutes.
  • Meanwhile, slice the fresh chilis, deseed, and blend with some water.
  • Add chilis to onions after they have cooked for 10-15 minutes.
  • Add doenjang/dark miso, tamarind paste, soy sauce, and sugar.
  • Continue cooking for 15 minutes.
  • Set aside and let cool.

Mushroom prep

  • Prepare the rub by grating garlic and ginger. Mix with soy sauce, turmeric, and chili powder. Mix.
  • Prepare 6-8 large oyster mushrooms (for 2 people). Coat the mushrooms with he spice mix.

Batter

  • Mix flour with cornstarch and coriander, turmeric, garlic powder, ground ginger, chili powder, and salt to taste.
  • To make the batter, take 100 mL of the seasoned flour and mix with 100 mL water.
  • You should now have 1 bowl with wet batter and 1 bowl with dry flour.

Deep-frying mushrooms

  • Set up the deep-frying workflow. Place spice-coated mushrooms, liquid batter, and the bowl with dry flour next to your stove. Prepare a plate with paper towels for the finished mushrooms.
  • Heat oil in a pot or a wok. Around 150-170℃
  • Dip a mushroom in the wet batter and coat it completely. Dip again in the dry flour and coat completely.
  • Add mushroom(s) to the hot oil. You can fry a few mushrooms at a time but don't overcrowd the pot/pan.
    Fry until golden brown. Transfer to paper towel.

Serve

  • Serve fried mushrooms with white rice and sambal.