Navigation Menu

Mushroom Tonseng

Story: Mushroom Tonseng
Episode: 1
Presenter: Blake Proud
Air Date: 27th September 2020

Prep time: 30 mins
Cook time: 30 mins

Serves: 4

2 Kefir lime leaves
1 lemon grass stick
2cm piece of galangal
1tbl coconut oil
500g oyster mushrooms
4tbl coconut milk
1tsp brown sugar
2tsp kecap manis
1 medium red chilli
1 tomato, cut in wedges to serve
coriander to garnish
1 serving of bumbu paste

Bumbu Paste:
1tsp coriander seed
¼tsp peppercorns
1 small Asian shallot
3 cloves garlic
1cm piece of ginger
1cm piece of turmeric

Simple Rice Cooker Spiced Rice:
2 cups of jasmine rice
2 cups of water
1tbl coconut oil
1 onion, finely grated
2 garlic cloves, grated/minced
3 cardamom pods, smashed
½tsp ground turmeric powder
2 star anise


Heat the coconut oil in the pan. Add the onion and garlic. Cook them until they are opaque and slightly caramelised. Once cooked, put them straight in the rice cooker. Put your rice in the rice cooker with the ground turmeric, star anise and cardamom pods. Add two cups of water and give it a stir before putting it on to cook.

While the rice is cooking, heat some oil in the pan. Add the bumbu paste, Kefir lime leaf, lemon grass and galangal. Stir the ingredients together to form a thick paste. Add the coconut milk and brown sugar. Add the mushrooms and mix them in with the sauce, making sure they’re coated well. Add the kecap manis.

Plate the rice, ensuring the star anise and cardamom pods are removed. Put the mushrooms on top. Add tomato wedges and garnish with chilli and coriander.