Vegetarian portobello 'Babi Pangang' Recipe

 


Remove the stems of 3 portobellos and slice them in 4 mm slices.
Mix 2 tbsp ketjap manis, 2 tbsp sweet chili sauce, 1/2 tbsp five-spice, a pinch each of garlic powder, ginger powder ánd cayenne pepper then stir in the portobello slices to marinate.

Bring 1/2 l water to the boil with 1,5 dl white wine vinegar, 1,5 tbsp caster sugar, 1 star anise, salt and a laurel leaf

Use a mandoline to slice 2 carrots into thin matchstick-sized strips and slice 1/2 oxheart cabbage very thinly. Mix them in a bowl, then pour over the boiling water. Cover with clingfilm.

Mince 1 shallot, a clove of garlic, a 20g piece of fresh ginger and 1/2 red chili pepper, then sweat in a tsp arachide oil

Add 20g tomato paste and briefly sweat. Then add 2 tbsp sweet chili sauce, 1,5 tbsp soy sauce, 2 tbsp ketchup and a splash of water and boil softly.Finally add 1/2 tsp five-spice and keep warm

Drain the portobello slices then dust them with 50g Maizena corn starch, using 2 hands to cover them well.

Heat a splash of arachide oil in a big frying pan and fry the mushrooms crispy in the hot oil. Drain on kitchen paper

Start plating with the carrot and cabbage salad, then add the crispy portobello slices and the sauce. Finish with coriander leaves 

Serve rice on the side

(Here the original recipe by Jeroen Meus in Flemish)




from simple food, looking good
Vegetarian portobello 'Babi Pangang' Recipe

from Sweet Cake

Vegetarian portobello 'Babi Pangang' Recipe https://sweetteabiscuits.blogspot.com/2023/02/vegetarian-portobello-babi-pangang.html

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