stewed seasoned oyster mushrooms
500 gr oyster mushrooms
200 ml coconut milk
2 salam leaf
1 serai / sereh / lemongrass
2 tbsp palm sugar
4 cm lengkuas / galangal / laos
9 cloves of garlic
5 kemiri nuts
1 tbsp salt
Cut the oyster mushrooms into thin strips. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the coconut milk together with the oyster mushrooms, the bumbu, the salam, the serai, the palm sugar and the laos. Cover the pan and cook over low heat until the oyster mushrooms are cooked and the sauce has thickened.