AYAM GORENG PANDAN – CHEF DAVE #chefdaveveganjourney #veganfood #veganrecipe #resipivegan #veganstyle #malaysianchef #veganchef #MakanLokal #MYFoodie Masa penyediaan : 15 minit Masa memasak : 10 minit Hidangan : 2 -3pax Resipi Bahan – bahan: Bahan tumis: Sedikit minyak 5-7 Cili kering Daun pandan potong kecil 2 inci halia (potong julienne) Bahan perapan: 200g Cendawan kobis bunga 5 rempah Garam secukupnya *Gaul sebati dan dan perap. Ketepikan Bahan sos: 1 sudu kecil gula perang 1 sudu kecil sos tiram 1 sudu kecil kicap masin soya Sedikit minyak bijan Sedikit air Sedikit biji bijan putih *satukan kesemua bahan diatas dan kacau sebati kecuali biji bijan. Cara memasak: 1. Goreng cendawan kobis bunga yang telah perap tadi. Goreng sehingga warna keperangan. Angkat dan ketepikan. 2. Tumis kesemua bahan tumis dan kacau sehingga naik bau. 3. Kemudian masukkan cendawan kobis bunga yang dah goreng. Kacau lagi. 4. Masukkan bahan sos yang telah siap campur kesemuanya dan biji bijan. Kacau rata dan adjust rasa. Sedia untuk dihidang. Preparation time: 15 minutes Cooking time: 10 minutes Servings: 2-3 pax Recipe Ingredients: Stir-fry ingredients: A little oil 5-7 dried chilies Cut pandan leaves into small pieces 2 inches ginger (julienne cut) Marinate ingredients: 200g hericium mushrooms 5 spices powder Salt as needed *Mix well and marinate. Set aside Sauce ingredients: 1 tsp brown sugar 1 tsp oyster sauce 1 tsp light soy sauce A little sesame oil A little water A few white sesame seeds * Combine all the above ingredients and mix well except sesame seed. Cooking method: 1. Fry the hericium mushrooms that have been marinated earlier. Fry until brown. Remove and set aside. 2. Sauté all the stir-fry ingredients and stir until fragrant. 3. Then add the fried hericium mushrooms. Stir again. 4. Add the sauce ingredients that have been mixed together and the sesame seeds. Stir well and adjust the taste. Ready to be served. - @veganchefdev