Ingredients :

500 gr oyster mushrooms

250 gr flour

500 gr sago farmer

500 ml of water

2 eggs or skip if not eat eggs

To taste salt

Vetsin mushrooms to taste (I use the brand totole)

To taste Sand sugar

Seasoning Kari (I bought so in the market)

To taste Santan

To taste Orange Leaf, Leaf Salam

2 stalks of lemongrass

Step :





Again like to eat vegetarian food, and remember one of the foods that have not eaten long Palembang ... to the market see there are ingredients, cuts directly makeMake pempek lenjer firstRinse oyster mushrooms, suwir-suwir mushrooms, then steam for approximately 30 minutes, then squeeze the waterIn a separate place mix 250 wheat, salt, vetsin mushrooms, and 500 ml of waterCook over low heat until thickened, if possible use teflon so as not to lengpu, stirring constantly to prevent burnt batterMove the dough that has been thickened to a separate containerMushrooms that have been steamed mashed with chopper or blender by adding a little water (or 2 eggs), if you like when blending mushrooms may be added in garlic to taste more fragrantMix the flour dough, mushrooms that have been in puree, and 500 gr sagu tani until dough and not sticky dough in hand (may add 1 tablespoon sesame oil for fragrant)Shape into pempek lenjer, then boiled in boiling water which has been given a little clean vegetable oil (its purpose for pempek not hard), boiled water can be added a little salt and vetsin mushroomsPick up the mushroom pempek and set asideSaute the spice curry (I buy so) with a little oil until fragrant, then add bay leaves, lime leaves, and 2 stalks lemongrass, add coconut milk, water, salt, sugar, to taste. Correction of flavors, if it is as desired as to turn off the fire.Cut the pempek mushrooms, flush with curry sauce, and add the green onion and onion.Veggie lobster from pempek mushrooms ready to enjoy