Sambal sotong is a classic dish that you order when dining outdoors with friends in the cool evening air. This vegan sambal sotong brings back so many memories of growing up in Singapore. The look and texture of the king oyster mushroom are so similar to squid that my partner was extremely dubious about this dish being vegan. But, of course, it is, and it’s delicious!
I like to make a batch of basic sambal and keep it in the fridge, so I can make dishes like this quickly and easily. The hardest part of this dish is cutting the little round bits out of the king oyster mushroom. After that, if you have the sambal ready, everything is a breeze!
The two cups of mushroom rings might seem a lot, but, trust me, they shrink A LOT after cooking.
The brown caps of the mushroom are great for a simple stir fry, such as in this Choy Sum with Mushroom dish. The little inside bits of the mushroom can be used as vegan scallops, such as in this Scallops with Glass Noodles (素鲜贝粉丝) dish.
Ingredients
Instructions
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Slice the king oyster mushrooms, removing the brown caps and cutting the stem into 6-8mm slices. Using a small sharp knife, cut out interior discs from each slice. We will only be using the rings for this dish.
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Heat 2 tbsp of oil in a non-stick pan over medium heat and brown the mushroom rings on both sides.
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Move the rings to the edges and add the sambal and coconut cream in the middle.
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Mix well until sauce is thoroughly warm.
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Add 2 tbsp of water and 1 tbsp of kecap manis and mix well.
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Serve hot with rice.
Yummy. I know where you live! Lock your fridge.