CENDAWAN GORENG CRISPY – CHEF DAVE
#chefdaveveganjourney #veganfood #veganrecipe #resipivegan #veganstyle #malaysianchef #veganchef #MakanLokal #MYFoodie

Masa penyediaan : 10 minit
Masa memasak : 15 minit
Hidangan : 2-3 pax

Resipi
Bahan – bahan:
250g cendawan tiram
1 sudu besar tepung beras
1 sudu besar tepung jagung
1 sudu besar tepung gandum
½ sudu besar serbuk cili(jika nak pedas lagi boleh lebihkan)
Garam dan serbuk perasa cendawan secukup rasa.

Cara memasak :
1 Sediakan mangkuk, masukkan kesemua bahan diatas kecuali cendawan. Gaul sebati.
2 Masukkan cendawan tiram dan gaul sebati, kemudian ketepikan dalam mangkuk lain.
3 letak sedikit air pada cendawan tiram gaul lagi. Kemudian masukkan balik cendawan tiram pada tepung tadi. Salut lagi hingga 2 ke 3 kali.
4 Panaskan minyak dalam kuali kemudian goreng cendawan tiram sehingga warna keperangan. Angkat dan ketepikan. Sedia untuk dihidang.

Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 2-3 pax

Recipe
Ingredients:
250g oyster mushrooms
1 tbsp rice flour
1 tbsp cornstarch
1 tbsp wheat flour
½ tbsp chili powder (if you want it spicy, you can add more)
Salt and mushroom seasoning powder to taste.

Cooking method :
1 Prepare a bowl, add all the above ingredients except oyster mushrooms. Mix well.
2 Add oyster mushrooms and mix well, then set aside in another bowl.
3 put a little water on the oyster mushrooms and mix again. Then add the oyster mushrooms back to the flour. Coat again up 2 to 3 times.
4 Heat the oil in a pan then fry the oyster mushrooms until brown. Remove and set aside. Ready to be served.

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