Sayur Jamur Bersantan - mushroom stewed in coconut milk

Ingredients

• 100 ggreen beans
• 100 gmushrooms
• 100 gcarrot
• 100 gcauliflower
• 100 goyster mushrooms
• 1,000 mlthin coconut milk
• 1sweetcorn
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)palm sugar
• 30 ml (2 tbsp)oil
• 4shallots
• 4 clovesgarlic
• 2red chillies (lomboks)
• 2.5 ml (½ tsp)pepper

Instructions

1. 1

   Prepare the vegetables

   Cut the green beans into pieces, dice the carrot and break the cauliflower into florets. Cut the sweetcorn kernels from the cob. Halve the mushrooms and cut the oyster mushrooms into pieces.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, red chillies and pepper to a fine paste.

3. 3

   Fry the paste

   Heat the oil in a pan and fry the paste for 5 minutes.

4. 4

   Add the coconut milk

   Pour in the thin coconut milk and bring it to the boil.

5. 5

   Simmer the vegetables

   Add the green beans, sweetcorn, carrot, cauliflower, mushrooms, oyster mushrooms, salt and palm sugar. Mix well and cook until the vegetables are done.

6. 6

   Serve the stew

   Serve once the vegetables are cooked.

What is Sayur Jamur Bersantan?

The name describes a vegetable and mushroom dish cooked with coconut milk: sayur means vegetables, jamur means mushrooms and bersantan refers to coconut milk. It belongs to the broad tradition of Indonesian home cooking, where vegetables are often simmered with aromatic seasonings.

This version combines green beans, corn, carrot, cauliflower and two kinds of mushroom in a mild coconut broth. The finely ground shallot, garlic and chilli paste gives the broth its flavour base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The vegetables and sweetcorn provide most of the carbohydrates, while the coconut milk and oil contribute most of the fat; the mushrooms provide some protein. Serve it with a modest portion of rice and add a fresh vegetable side to make a more balanced plate.

The aromatic paste

Shallots and garlic: pound or grind them finely with the chilli and pepper so their flavour spreads through the broth.

Red chillies: the recipe uses two, but their heat can vary. Remove the seeds before grinding if you prefer a gentler result.

Preparing the vegetables

Even pieces: cut the beans and carrot into manageable, similarly sized pieces, and keep the cauliflower in small florets. This helps the vegetables cook at a similar pace.

Mushrooms: halve the regular mushrooms and cut the oyster mushrooms into pieces, as directed. Their different shapes add variety to each spoonful.

Cooking in coconut milk

Fry first: give the paste its full 5 minutes in the oil before adding the coconut milk. This step lets the aromatics cook in the pan before they become part of the broth.

Bring to the boil: add the vegetables and seasonings after the coconut milk boils, then cook until the vegetables are done. Keep an eye on the pan and stir so the contents cook evenly.

Checking the texture

Vegetables: test a piece of carrot or cauliflower; it should be cooked through but still hold its shape. The recipe does not specify a further cooking time, so use the vegetables themselves as your cue.

Broth: thin coconut milk makes a light, spoonable stew rather than a thick sauce. Stir before serving to distribute the vegetables and seasoning.

Serving ideas

Serve the stew hot on its own or with rice, which soaks up the coconut broth. A simple side of fresh vegetables can add a crisp contrast to the cooked ingredients.

Taste the broth before serving and make sure the salt and palm sugar are mixed through. Keep any accompaniment separate until plating.

Recipe notes & tips

• Cut the vegetables before heating the oil so they are ready to add as soon as the coconut milk boils.
• Grind the aromatics finely for a more even distribution of flavour.
• Stir the paste as it fries so it cooks evenly for the full 5 minutes.
• Cut the cauliflower into similar-sized florets for more even cooking.
• Check the carrot and cauliflower for doneness before serving.
• Stir the stew well before ladling so each portion gets a mix of vegetables and broth.

Variations

• Milder chilli: remove the seeds from the red chillies before grinding.
• More heat: add extra chilli to the paste to suit your taste.
• Different mushrooms: replace either mushroom variety with another type you have available.
• Seasonal vegetables: swap in a similar quantity of another vegetable that cooks in a comparable time.
• Richer broth: use less thin coconut milk and a thicker coconut milk for part of the liquid.

Common mistakes to avoid

• Coarse paste: grind the shallots, garlic, chillies and pepper more finely so they blend into the broth.
• Uneven vegetables: cut pieces to similar sizes so they finish cooking at roughly the same time.
• Rushing the paste: fry it for the full 5 minutes before adding the coconut milk.
• Adding vegetables too early: wait until the coconut milk has come to the boil.
• Overcooking the vegetables: check their texture as they cook and stop once they are done.
• Uneven seasoning: stir thoroughly after adding the salt and palm sugar.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot, stirring carefully; add a little water if the broth has thickened.

Frequently asked questions