A vegan rendition of ayam goreng kunyit made with oyster mushrooms. Malay-style crispy turmeric mushrooms, stir-fried with other vegetables.
This dish is inspired by a common, but very delicious Malay dish called ayam goreng kunyit. That literally translates to “chicken fried turmeric”. Just like it’s name suggests, the main star of this dish is the turmeric chicken which is deep-fried until crispy, then stir-fried together with vegetables, usually carrot and long beans.
This vegan version uses pearl oyster mushrooms instead of chicken.
The oyster mushrooms are first coated in a wet batter seasoned with spices, then in a dry batter. After that, I like to shallow fry the battered mushrooms in a pan but but you could also deep-fry them.
This vegan ayam goreng kunyit dish is also a little spicy, depending on the chili you use but I personally love some spice in my food!
How to scale this vegan ayam goreng kunyit recipe
This recipe makes 2 servings. To scale this recipe, simply double or triple the amount of ingredients and follow the recipe instructions. There is a button in the recipe box below that helps you do this automatically.
Serve this dish with some rice (I had some purple rice here) and/or have it alongside other dishes as well. Enjoy!
If you liked this recipe, check out these classic Malaysian dishes as well:
- Vegan Crispy Marmite Mushroom (1 Pan | 30 Min)
- Sweet and Sour Tofu/酸甜豆腐 (Vegan | Gluten-Free)
- Spicy Eggplant with Minced Tofu (Vegan | Gluten-Free | 1 Pan | 30 Min)
- Vegan Pan Fried Mushroom + Chive Buns (生煎包）
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Ayam Goreng Kunyit (Fried Turmeric Mushroom)
Ingredients
- 100 g oyster mushrooms
Marinade
- ⅓ cup all-purpose flour
- 1 tsp turmeric powder
- ½ tsp curry powder
- ½ tsp salt
- black pepper to taste
- ⅓ cup plant milk (soy milk, almond milk, etc)
Dry batter
- ½ cup all-purpose flour
Assorted vegetables
- ½ red onion sliced
- 2 garlic cloves minced
- 1 red chili cut into strips
- ½ cup long beans cut into matchsticks
- ½ large carrot cut into matchsticks
- salt and black pepper to taste
Instructions
- In a medium bowl, mix all the wet batter ingredients until well combined. Add in the mushrooms and mix gently, ensuring that each piece is coated with the batter.
- Coat each piece in flour, pressing it firmly so that the flour sticks to the mushroom. Place on a wire rack and repeat until all the mushrooms are coated.
- In a large pan over medium heat with oil, pan-fry mushrooms in batches until crispy and golden brown, 2-3 minutes.
- In the same pan, cook the onions and garlic in oil until fragrant. Toss in the vegetables, red chili, more turmeric, salt and cook for a few minutes, depending on how soft you like your vegetables.*
- Once the vegetables are cooked, turn off the heat and stir in fried mushrooms. Serve immediately with rice.
Notes
Hi! This recipe is just AMAZINGO! The “tumericy” taste in this recipe was brought perfectly as for someone like me that doesn’t really enjoy tumeric. The mushrooms do taste like shredded chicken (I’ve been craving for chicken since I became a vegetarian a year ago, and this is exactly what I have been looking for!) Thank you for the recipe! my friends like them (the process was simple and easy as well, we did have fun cooking together)
omg thank you for this sweet review, im so glad you and your friends had fun making this together! im glad you liked this recipe <3