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Hericium Mushroom Satay with Peanut Sauce
Savor the rich, smoky flavor of Hericium Mushroom Satay, perfectly grilled and paired with a deliciously creamy peanut sauce. This recipe brings out the best in plant-based cuisine, offering a satisfying bite with a touch of spice. Whether for a weekend gathering or a cozy dinner, this satay is sure to impress and delight your taste buds!
- Preparation Time: 45 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour 15 minutes
Ingredients
Hericium Satay
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500 ghericium
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3 tbspoil
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2 stalkslemongrass white parts only
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2 clovesgarlic peeled
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6 pcssmall shallots peeled
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2 tspturmeric powder
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1 tspcoriander powder
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1 tspchili powder
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½ tspsalt or more to taste
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2 tbsppalm sugar
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bamboo skewers soaked in cold water for 2 hours
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oil for basting
Peanut Sauce
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½ cupdry roasted peanuts unsalted
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1 pcstamarind slice
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3 tbspvegetable oil
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½ cupwater
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½ tspsalt or to taste
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½ tbspsugar palm sugar preferred
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½ tspcoriander powder
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½ tbspsweet soy sauce
Spice Paste
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4 pcsdried red chilies seeded and soaked in warm water
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2 pcscloves garlic peeled
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2 pcscloves small shallots or pearl onions, peeled
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1 stalklemongrass cut into 2 strips, use only l strip at the bottom
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½ inchgalangal peeled
Acor Jelatah
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1 cuppineapple cube
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1 cupcucumber cube
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½ cupshallots sliced
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1 nosred chillies
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1 tspwhite vinegar
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2 tspsugar
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½ tspsalt or to taste
Rice Cubes
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260 grice pouches (nasi impit)
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½ tspsalt or to taste
Instructions
Hericium Satay
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Soak the hericium mushroom and then cut it into small 2-3cm cubes. Set the cubes aside for later use.
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Combine all the marinade ingredients to form a paste. Add a small amount of water if necessary.
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Combine the hericium mushroom with the marinade, stirring well. Marinate for 6 hours in the fridge, or overnight. Thread 5-6 pieces of the hericium mushroom onto bamboo skewers when ready.
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Grill the satay skewers for 2-3 minutes on each side until the hericium is fully cooked and the surface is nicely crisp or charred on both sides, while basting and brushing with oil using a lemongrass stalk.
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Serve the dish hot with peanut sauce, rice cubes, and acar jelatah.
Peanut Sauce
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Please crush the peanuts and set them aside.
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Chop the Spice Paste ingredients coarsely and blend until very fine, adding a few tablespoons of water to aid in blending.
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In a saucepan, heat the oil over medium heat and then add the spice paste.
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Add the remaining two strips of lemongrass to the spice paste. Fry the paste until it becomes aromatic and smells spicy.
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Add the ground peanuts, water, tamarind slice, salt, sugar, coriander powder, and sweet soy sauce. Stir well to combine.
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Reduce the peanut sauce over medium-low heat, stirring continuously for about 5-10 minutes or until the sauce thickens to your desired consistency, or until the oil begins to separate from the sauce.
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Let it cool at room temperature and serve it with satay.
Acor Jelatah
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Combine all the ingredients together and it's ready to serve.
Rice Cubes
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Boil the rice pouches in a pot for 60 to 90 minutes or pressure cook for 15 minutes, adding a little salt to taste. Keep the pot covered while boiling.
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After the rice is cooked, remove the rice pouches, drain to dry, and let them cool for at least half an hour before cutting into smaller bite-sized cubes.
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If nasi impit rice pouches are not available, cook the rice as usual in a pot. Then transfer it into a tray and spread it to about 1 inch thickness. Use the back of a large spoon or a smaller plate to pack the rice tightly to achieve the 'packed rice' effect, similar to onigiri. Finally, cut the packed rice into cubes.
