Stir-Fried Champignons

Origin: Overall Indonesia


  • 250 g big white champignon, thinly sliced
  • 5 pc shallots, finely sliced
  • 3 gloves garlic, finely sliced
  • 2 pc large red chillies, finely sliced
  • 2 cm galangale, thinly sliced
  • 3 pc kaffir-lime leaves, finely sliced
  • 2 tbsp Indonesian sweet soya sauce / kecap manis
  • salt to taste
  • 50 ml oil

Spice for the paste

  • 3 tsp olive oil
  • ½ tsp pepper powder
  • ½ tsp garlic powder

Stir-Fried Champignons

I have made a kind of experiment with this recipe. First time I've just stir fried the raw champignon. And to me it tasted and smelled like a soil!! A second time I fried the champignon first before cooking. After that the taste is really great 😉


  • Clean the champignon, slice thinly, wash and drain.
  • Put it in a bowl and mix with dressing spice. Stir with a spoon to mix.
  • Heat 2-3 tbsp oil in a fryingpan and fry the champignon. Turn it over to fry the other side until both sides are brown.
  • Heat 2 tbsp oil in a used fryingpan and fry the shallots, garlic and chilli. Stir all the time until fragrant.
  • Add galangale and kaffir-lime leaves and stir to mix. Add the fried champignon.
  • Then add kecap manis and salt to taste. Stir for while to mix and remove from heat. Serve hot with rice.
Keyword champignon

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