Shiitake Mushrooms Coconut Stew (Soto Jamur)

Indonesia as a country with many islands, has lots of variant dish which is flavorful, tasty and bold taste. The land here is fertile because the eruption of volcano activity; therefore spices and herbs are so well known and make every dishes have a deep flavor and so rich.

Today recipe is one of the traditional dish in Indonesia; which is called Soto or in English we can call it "stew", braised chicken or beef with coconut or clear broth. It contains variant ingredients depends on the location in here; coto Makassar contains beef and offal from Makassar, soto Banjar served with potato patty from Banjar (West Java), soto Ayam Semarang which is similar with chicken soup from Semarang (Central Java), soto Betawi contains beef and beef offal with milk broth from Jakarta, soto Lamongan contains pulled chicken served with "koya" from Lamongan (East Java) or tauto Pekalongan made from "tauco" (soybean paste) from Pekalongan (Central Java).

Soto usually served with rice vermicelli, spring onion, parsley and sometimes in some cities also served with raw tomato and fried potato. The broth made from coconut milk or beef/chicken stock and today I will make creation of soto with coconut milk and shiitake mushrooms. This dish is suitable for vegan and vegetarian people. Let's take a look my recipe below. This dish is for 3 - 4 portions.

First step is making mixed spices of 5 shallots, 3 cloves garlic, 3 candle nuts, 3 tbs turmeric powder, 2 tsp salt and 1 tsp white pepper, blitz in the food processor until smooth like a paste. Then, bring coconut oil into a large pot over medium heat and sauteed spices paste until fragrance.

Pour 400 ml Coconut Milk into the pot, bring to boil, still in medium heat and stirred occasionally.

Lower the heat, then add chopped shiitake mushrooms, cook until reduce its size for 2-3 minutes.

Add chopped spring onion into the soto, stirred for a moment and soto is done.

Next step is preparing the side dish for soto. Bring 200 ml water to boil in another pot. Off the heat, then soak 75 gr dry rice vermicelli for 5 minutes, drain then wash with cold water, drain again and set aside.

Place cooked rice vermicelli in the bottom of the bowl. Then, add slices of raw tomato.

Pour coconut broth and shiitake mushrooms into the bowl, sprinkle with crispy fried garlic and crispy fried shallots. Served warm with squeezing half of lime juice, chopped fresh parsley and spicy sambal; you can add another side dish such as veggies fritters or crackers.

It's so rich, deep flavor, tangy, the mushrooms is chewy, the coconut broth is so creamy. Perfect for lunch in rainy season like now. Hopes you like this recipe. Enjoy!!

Get the recipe: Shiitake Mushrooms Coconut Stew

portion: 3-4

prepare time: 5 minutes

active time: 10 minutes

inactive time: 5 minutes

total cooking time: 20 minutes

Ingredients:

400 ml Coconut Milk

75 gr Fresh Shiitake Mushrooms, slice halved

2 pcs Spring Onion, slice diagonally

75 gr Dried Rice Vermicelli

2 pcs Raw Tomato, slice wedges, pull of the seed

2 tbs Coconut Oil or Vegetable Oil

Spices Paste:

5 pcs Shallots

3 cloves Garlic

3 pcs Candle Nuts

3 tbs Turmeric Powder

2 tsp Salt

1 tsp White Pepper

Garnish and Side Dish:

Veggies Fritters or Crackers

Crispy Fried Garlic

Crispy Fried Shallots

Juice from half of lime

Spicy Sambal

Chopped fresh Parsley

Directions:

1. Add shallots, garlic, candle nuts, turmeric powder, salt and white pepper in the food processor, blitz until smooth like a paste.

2. Bring coconut oil into a large pot over medium heat and sauteed spices paste until fragrance.

3. Pour Coconut Milk into the pot, bring to boil and stirred occasionally.

4. Lower the heat, then add chopped shiitake mushrooms, cook until reduce its size for 2-3 minutes.

5. Add chopped spring onion into the soto, stirred for a moment and soto is done.

6. Bring 200 ml water to boil in another pot. Off the heat, then soak 75 gr dry rice vermicelli for 5 minutes, drain then wash with cold water, drain again and set aside.

7. Place cooked rice vermicelli in the bottom of the bowl. Then, add slices of raw tomato.

8. Pour coconut broth and shiitake mushrooms into the bowl, sprinkle with crispy fried garlic and crispy fried shallots. Served warm with squeezing half of lime juice, chopped fresh parsley and spicy sambal; you can add another side dish such as veggies fritters or crackers.