FRIED MAITAKE WITH MALAYSIAN BUTTER SAUCE

Name: FRIED MAITAKE WITH MALAYSIAN BUTTER SAUCE
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Asian
Ingredients: 200g Yukiguni Maitake mushrooms, pulled into pieces; 1/4 cup water; 1 tsp curry powder; 1 tsp brown sugar; 1 tsp garlic powder; 1/2 tsp Himalayan salt; 1/2 tsp psyllium husk; 2 tbsp cornstarch; 1/2 cup corn starch; 1/2 cup oil; 1/3 cup raw cashews, soaked overnight in water; 2/3 cup drinking water; 1 tbsp vegan butter; 2 stalks curry leaves; 1/2 tsp curry powder; 1 1/2 tsp brown sugar; A dash of pepper; 2 - 3 bird’s eye chilis (chili padi), chopped finely (optional)

Instructions

Prep:40minCook:10min

A recent addition to the Malaysian food catalogue, butter sauce boasts multi-cultural influences that this country is renowned for. The sauce is commonly served over prawns or chicken. This plant-based version takes advantage of the fibrous, crunchy flesh and natural umami flavour of Yukiguni Maitake.

Updated at: Sun, 17 Nov 2024 10:15:18 GMT