Pepes Jamur Tahu Teri Medan (Steamed Mushroom, Tofu & Medan Anchovy Parcels), Savory, Spicy, and Addictive

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• 250 grams oyster mushrooms
• 2 large pieces white tofu
• 75 grams teri Medan (Medan-style dried anchovies)
• 10 sheets banana leaves, for wrapping
• 2 small bunches Thai basil (kemangi) leaves
• 2 pieces red tomatoes
• 8 pieces red bird's eye chilies
• 3 pieces large red chilies
• 6 pieces shallots
• 4 cloves garlic
• 3 pieces candlenuts
• 2 inch piece turmeric
• 2 inch piece ginger
• 2 stalks lemongrass, bruised
• 3 sheets bay leaves (daun salam)
• 2 pieces chicken eggs
• 1 tsp salt
• 1/2 tsp granulated sugar
• 1 tsp mushroom or chicken bouillon powder
• 2 tbsp cooking oil, for sautéing
• 10 pieces bamboo skewers or toothpicks, for pinning

👩‍🍳 Instructions

1. 1 Wash the oyster mushrooms thoroughly, tear them into coarse shreds by hand, then gently squeeze out some of the liquid. Mash the white tofu with a fork until it has a coarse, crumbly texture.
2. 2 Rinse the teri Medan (dried anchovies), then soak briefly in warm water to reduce excess saltiness if needed, and drain.
3. 3 Blend the shallots, garlic, candlenuts, turmeric, and ginger using a blender or mortar and pestle until you have a smooth spice paste.
4. 4 Heat oil in a pan, then sauté the spice paste together with the lemongrass and bay leaves until fragrant and cooked through. Set aside to cool slightly so it's not too hot.
5. 5 In a large bowl, combine the shredded mushrooms, mashed tofu, teri Medan, sautéed spice paste, eggs, salt, sugar, and mushroom bouillon. Mix well until everything is thoroughly combined.
6. 6 Thinly slice the bird's eye chilies, large red chilies, and tomatoes. Add them to the mixture along with the basil leaves, stirring gently so the basil doesn't wilt.
7. 7 Briefly pass the banana leaves over low heat to soften them so they're pliable and won't tear easily when wrapping.
8. 8 Take 2-3 tablespoons of the mixture, place it on a banana leaf, and wrap it neatly into an oblong shape like a lontong (rice cake), then pin both ends closed with a bamboo skewer.
9. 9 Steam all the wrapped parcels in a hot steamer for 30-35 minutes until the filling is fully cooked and firm.
10. 10 Remove the parcels, then grill briefly on a non-stick pan or over low coals for 3-5 minutes per side until the banana leaves are slightly dried and the aroma becomes even more fragrant. Serve warm.

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📊 Nutrition Facts / serving

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