fried mushrooms in light kecap sauce
50 gr mushrooms
3 cloves of garlic
1 green lombok
2 cm laos
2 salam leaves
1/2 tsp salt
2 tbsp kecap manis
50 ml chicken stock (see recipe)
100 ml water
1 tsp of asam dissolved in 1 tbsp water
1 tbsp oil
Halve the mushrooms and cut the shallots and garlic finely and the lombok into thin rings.
Heat in a pan the oil and fry the shallots, garlic, salam, lombok and laos for 3 minutes. Add the mushrooms and fry them soft. Then add the broth, the water, the kecap and the salt and bring to the boil. Stir in the asam water and cook briefly and serve.