Crispy oyster mushroom and chicken wing with curry powder

One day I saw my neighbor bought oyster mushroom at the veggie seller. Then casually I asked her what would she do with it. She said that she was about to make crispy mushroom. It sounded very good to me. As I told you in my previous post about bakso wortel jamur that I really rarely cook mushroom. Then I went googling and found that many of my friends were already posted about it in their blogs. Oh dear, I am so outmoded... kudet, kudet as Raditya Dika said in his ads... ha ha

Basically it is oyster mushroom that is coated in flour mixture and then deep fried. To make it crispier, as I read in many sites, we can do one of the following. First is dipping mushroom in beaten egg first before the flour mixture. Another is  dipping it in wet batter of flour and then in dry flour mixture. 

This morning I tried the second way. I got the recipe from sajian sedap. I made half of the recipe and since there were some leftover batters I added some chicken wings in it. I thought that my curry powder was mild curry. The taste was subtle but surely make the mushroom and chicken more tasty and have nicely golden color. They were crunchy with crispy skin, especially when they were fresh from the pan... In the afternoon they were a bit soften though I kept them in tupperware.

Bakwan jagung jamur

Bakwan jagung or corn fritter is one of our favourites. 

I usually make it without measurement. 

Just combine all the ingredients:

flours (all purpose and a little bit rice flour), 

corn kernel, 

grated carrot, 

finely sliced spring onion,

 egg, 

water, 

garlic, 

shallot, 

salt and pepper. 

Then, fry it until golden brown. 

Sometimes I like it thin and crispy but other time I prefer it soft and fluffy.

One thing for sure, eat them hot with chili and a cup of tea...

This time I sneak oyster mushroom to the batter. 

Nothing change. 

My children still gobble them all up. 

I am submitting this post to little thumbs up event this month, organised by Zoe of bake for happy kids, Mui mui of my little favourites DIY, and Joyce of kitchen flavour.

Bakso Wortel Jamur

I am not really familiar with mushroom. The veggie seller who comes daily to sell veggies to my surroundings rarely bring mushroom except oyster and sometimes with request, button mushroom. Unfortunately, my son doesn't like those two. So I almost never cook mushroom. Until some days ago, I found that the mini market near my home now selling dried black wood ear, shitake and white coral mushroom. Directly those three moved into my basket. 

I already know what to make with them. First is this bakso wortel jamur (carrot and wood ear mushroom ball in clear soup). Actually I wanted to make bakso rambutan that is meatball made of chicken, shrimp, carrot, mushroom and glass noodle. But I forgot to buy the glass noodle, so it's only bakso wortel (carrot)  jamur (mushroom), then. 

It turns out so good. My children love it, on its own or as a soup with warm rice. No complaint about the mushroom, oh it's really nice.