Jagung Putren Cah Telor - Young corn with mushrooms and egg

Ingredients

• 4garlic cloves
• 2green chillies
• 100 gmushrooms
• 1egg, beaten
• 75 gbean sprouts
• 100 gyoung baby corn
• 7.5 ml (½ tbsp)fish sauce
• ½ tspsalt
• ½ tsppepper
• ½ tsppalm sugar
• 150 mlwater
• 1spring onion
• 30 ml (2 tbsp)oil

Instructions

1. 1

   Prepare the vegetables

   Thinly slice the garlic, halve the mushrooms and cut the chillies into strips. Slice the baby corn and cut the spring onion into pieces.

2. 2

   Fry garlic and chilli

   Heat the oil in a pan and fry the garlic and chillies for 2 minutes.

3. 3

   Cook the mushrooms

   Add the mushrooms and fry them gently.

4. 4

   Scramble the egg

   Stir in the beaten egg and fry it until loose and in small pieces.

5. 5

   Add corn and sprouts

   Add the baby corn and bean sprouts, then cook for 2 minutes.

6. 6

   Simmer and serve

   Add the fish sauce, salt, pepper and palm sugar, followed by the water. Cook until the liquid has nearly evaporated, stir in the spring onion and serve.

What is Jagung Putren Cah Telor?

The name describes young corn cooked with egg, here joined by mushrooms and bean sprouts. It is an Indonesian-style pan dish, combining tender vegetables with the savoury flavour of seasoning and a little chilli.

This version works by adding ingredients in stages: the mushrooms soften first, then the egg sets before the quick-cooking corn and sprouts go in.

Nutrition and macros by portion

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

The baby corn and bean sprouts contribute most of the carbohydrate, while the oil carries much of the fat; the egg and mushrooms provide some protein. For a more balanced plate, serve a portion with rice and an additional vegetable side.

Prepare the ingredients evenly

Garlic and chilli: slice the garlic thinly and cut the chillies into strips so they can flavour the oil as they fry.

Vegetables: halve the mushrooms and cut the baby corn and spring onion into pieces. Keep the bean sprouts ready to add with the corn.

Build the stir-fry in stages

Aromatics first: give the garlic and chillies 2 minutes in the hot oil, then add the mushrooms and fry them gently.

Egg next: stir it into the pan and let it break into loose pieces before adding the vegetables. This helps it distribute through the stir-fry rather than forming one large layer.

Watch the final simmer

Corn and sprouts: cook these together for 2 minutes, which gives them a brief turn in the pan before the water goes in.

Sauce: simmer until nearly all the liquid has evaporated. The dish should look moist and lightly coated, not soupy; stir in the spring onion at the end.

Season to suit your ingredients

Fish sauce, salt and palm sugar provide a savoury, salty and gently sweet balance, while pepper and green chilli add warmth. Taste the sauce as it reduces, since its saltiness can become more pronounced as the water cooks off.

The recipe’s method refers to kecap, while its ingredient list specifies fish sauce. This version follows the listed ingredient; if you intend to use kecap instead, treat it as a substitution rather than adding both.

Serve it while hot

Serve the stir-fry as a vegetable-and-egg side or alongside plain rice for a more filling meal. Rice also works well with any lightly reduced sauce left in the pan.

Because the bean sprouts are cooked briefly, serve soon after cooking for the best contrast between their freshness and the softer mushrooms.

Recipe notes & tips

• Prepare and cut all the vegetables before heating the pan, as the cooking stages move quickly.
• Use a pan large enough to stir the vegetables without packing them tightly.
• Keep the mushrooms at a gentle fry so they soften without scorching the garlic.
• Stir the egg through the pan until it forms loose pieces before adding the corn and sprouts.
• Add the spring onion after the liquid has nearly evaporated, as directed, so it retains some freshness.
• Taste before serving and adjust the seasoning cautiously as the sauce reduces.

Variations

• Milder chilli: remove the seeds before slicing for less heat.
• More vegetables: add extra mushrooms while keeping the other ingredients in proportion.
• Soy-style seasoning: use kecap in place of the listed fish sauce if you prefer that flavour.
• Rice bowl: serve the stir-fry over cooked rice to make it a more substantial meal.
• Extra spring onion: scatter a little more over the finished dish for a fresher finish.

Common mistakes to avoid

• Crowded pan: the vegetables can release liquid and soften unevenly; use a roomy pan.
• Burnt garlic: it can turn bitter; fry it with the chillies for only the stated 2 minutes.
• Egg in one clump: stir it as it cooks so it breaks into loose pieces.
• Overcooked sprouts: they can lose their crispness; keep to the 2-minute cook with the corn.
• Watery finish: the sauce needs time to reduce; cook until the liquid has nearly evaporated.
• Over-seasoning: the sauce becomes more concentrated as it reduces; taste before adding anything extra.

How to store

Cool leftovers promptly, place them in a covered container and refrigerate for up to 2 days. Reheat in a pan until steaming hot, adding a small splash of water if the mixture seems dry.

Frequently asked questions