Soy Garlic Mushroom with Sticky Rice

When crispy brown garlic flakes get infused with soy sauce, it creates magic and that magical taste made me crave this delicacy I tasted in Malaysia. So, I tried my version of it.


  • For the Tempura Batter
  • 2 Cups Tempura Flour
  • Or
  • 2 Cups Plain Flour
  • 1 Cup Corn Flour
  • Salt to Taste
  • 1 Tsp Black Pepper
  • 1.5 Cup Ice Cold Water
  • 1 Cup Sticky Rice/Normal Rice
  • 1 Packet/200 Gms Button Mushrooms 
  • For the Sauce
  • 2 Tsp Garlic (sliced)
  • 2 Tsp Green/Red Chilli (minced) 
  • 1 Cup Onion (chopped) 
  • 1 Cup Green Onions (chopped) 
  • 2 Tbsp Dark Soy Sauce
  • 1 Tsp Vinegar
  • 1 Tsp Fermented Chilli Paste
  • 1 Cup Veg/Chicken Stock
  • 2 Tsp Cane Sugar/Honey
  • To Taste Salt
  • 1 Tsp Pepper 


Prep: 15 minutes
Cooking: 30 minutes

  1. Wipe the mushrooms with a clean cloth (do not wash them), remove the stems and cut them into halves.
  2. Mix all the dry ingredients make a thick batter. Let it rest for 30 minutes.
  3. Deep fry the mushrooms and keep aside.
  4. Soak the rice for 15 minutes. Once done, cook the rice (make it a little sticky).
  5. In a kadhai, heat 2 tbsp oil, fry garlic, add minced chilli, onions, green onions and sauté it for a while.
  6. Next, add fermented chilli paste, dark soya sauce, vinegar, honey or cane sugar (jaggery).
  7. Lastly, add the chicken or veg stock and let it simmer for at least 10 minutes. Then add fried mushrooms, sugar, salt and pepper.
  8. Finish it with green onions and a tsp. of sesame oil.