Tumis, Jamur Goreng, Champignon Stir-Fry

Written by on June 13, 2012 in Java Culinary with 0 Comments

Tumis Jamur Goreng, Champignon Stir-Fry




  1. 250 gr big white Champignon, thinly sliced
  2. 5 Shallots, finely sliced
  3. 3 cloves garlic, finely sliced
  4. 2 large red Chillies, finely sliced
  5. 2 cm galangale, thinly sliced
  6. 3 kaffir lime leaves, finely sliced
  7. 2 tbsp Indonesian sweet soya Sauce / kecap manis
  8. Salt to taste
  9. 50 ml oil


  1. 3 tbsp olive oil
  2. 1/2 tsp pepper powder
  3. 1/2 tsp garlic powder

Champignon Stir-Fry

Place of origin: Java

Source: Family Recipe


I have made a kind of experiment with this recipe. First time I’ve just stir fried the raw champignon. And to me it tasted and smelled like a soil!! A second time I fried the champignon first before cooking. After that the taste is really great 😉


  1. Clean the champignon, slice thinly, wash and drain.
  2. Put it in a bowl and mix with dressing spice. Stir with a spoon to mix.
  3. Heat 2-3 tbsp oil in a fryingpan and fry the champignon.
  4. Turn it over to fry the other side until both sides are brown.
  5. Heat 2 tbsp oil in a used fryingpan and fry the shallots, garlic and chilli.
  6. Stirring all the time until fragrant.
  7. Add galangale and kaffir-lime leaves and stir to mix.
  8. Add the fried champignon.
  9. Then add kecap manis and salt to taste. Stir for while to mix.
  10. Serve with rice.

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