Oseng Tongkol Jamur ala Mama Qie
Ingredients:
Main Ingredients:
- 3 pieces of mackerel (you can use more if desired)
- A sufficient amount of wood ear mushrooms (I used dried ones)
Seasonings:
- 1 onion
- 2 shallots
- 4 cloves of garlic
- 10 green chilies (optional, or you can substitute with stink beans)
- A sufficient amount of bird’s eye chilies
- 4 tomatoes
- 2 bay leaves (optional)
- A sufficient amount of sugar, salt, and flavor enhancer (I used Magic seasoning)
- A sufficient amount of cooking oil
Preparation Steps:
-
Prepare the Mackerel:
- Fry the mackerel until it’s cooked but not too dry, then shred it into small pieces.
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Prepare the Ingredients:
- Slice the onion, shallots, and garlic.
- Soak the dried wood ear mushrooms until they expand, then cut them into pieces.
- Slice the tomatoes and chilies.
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Cooking Process:
- In a pan, heat a sufficient amount of cooking oil.
- Sauté the shallots and garlic first until they are fragrant.
- Add the sliced onion and cook until it starts to wilt.
- Add the tomatoes and sauté until they are thoroughly cooked and start to break down.
- Add all the chilies and continue to sauté.
- Add the wood ear mushrooms and a little water.
- Season with sugar, salt, and a flavor enhancer.
- Cover the pan and let it cook for 5 minutes.
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Final Touch:
- Add the shredded mackerel and stir well.
- Cook briefly to allow the flavors to meld but avoid cooking for too long.
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Taste and Serve:
- Taste and adjust the seasoning if necessary.
- Serve hot and enjoy your Oseng Tongkol Jamur ala Mama Qie.
Bon appétit!
