Nasi jagung with BBQ maitake mushrooms and candied jalapeños

  • medium
  • 4
  • 2 hours 30 minutes plus 5 days for the candied jalapeños

Nasi jagung, or corn rice, is an Indonesian dish. Here, Ramael Scully has used this simple dish as the foundation for a vegan feast, which involves corn dashi, burnt corn husk powder and corn cream. The BBQ maitake mushrooms are coated with a sweet and spicy jalapeño and makrut lime leaf glaze.

First published in 2023
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Ingredients

Metric

Imperial

Candied jalapeños

  • 150g of cider vinegar
  • 150g of cane vinegar
  • 150g of water
  • 6 makrut lime leaves
  • 50g of ginger, peeled and thinly sliced
  • 1 tbsp of turmeric powder
  • 300g of jalapeños, tops and seeds removed, and sliced thinly into rings
  • 50g of soy sauce

Corn dashi

  • 60g of kombu
  • 40g of dried shiitake mushrooms
  • 300g of dried corn cobs, cut the kernels from fresh corn cobs, chop them into pieces and dehydrate for 24 hours
  • 4l water

Nasi jagung base

  • 200g of olive oil
  • 150g of coconut oil
  • 250g of shallots, peeled and finely diced
  • 30g of garlic, peeled and finely diced
  • 4 sticks of lemongrass, lightly bruised
  • 6 makrut lime leaves
  • 500g of dried corn kernels, ground in a mill or with a mortar and pestle until coarsely ground

Burnt corn husk powder

  • 1 tbsp of vegetable oil
  • 300g of corn husks, from fresh corn cubs
  • 50g of nutritional yeast, blitzed into a fine powder

Corn cream

Maitake mushrooms

To serve

Equipment

  • Dehydrator

Method

1

Put all the ingredients for the candied jalapeños in a medium saucepan apart from the jalapeños and soy sauce. Bring everything to the boil, then simmer the mixture for 10 mins. Set aside to cool slightly

  • 150g of cider vinegar
  • 150g of cane vinegar
  • 50g of soy sauce
  • 150g of water
  • 6 makrut lime leaves
  • 50g of ginger, peeled and thinly sliced
  • 1 tbsp of turmeric powder
2

Add the sliced jalapeños and soy sauce to the vinegar mixture and let them marinade for 3 days

3

After 3 days, strain the liquid and set it aside. It will be used to glaze the maitake mushrooms later, and can be used again for another batch of candied jalapeños

4

Place the strained jalapeños in a dehydrator for 48 hours, or until they have a candy-like texture

5

To make the corn dashi, put all the ingredients in a large pot and bring them to a simmer. Once at a simmer, take the pot off the heat, strain out the stock and then set it aside to cool down

  • 60g of kombu
  • 40g of dried shiitake mushrooms
  • 300g of dried corn cobs, to make these, cut fresh corn cobs into pieces and dehydrate for 24 hours
  • 4l water
6

For the nasi jagung base, heat the olive and coconut oils over a medium-low heat. Sauté the shallots, garlic, lemongrass and makrut lime leaves in the oil until they are fragrant, then add the dried corn. Coat the kernels evenly with the aromatics and oil

  • 200g of olive oil
  • 150g of coconut oil
  • 250g of shallots, peeled and finely diced
  • 30g of garlic, peeled and finely diced
  • 4 sticks of lemongrass, lightly bruised
  • 6 makrut lime leaves
  • 500g of dried corn kernels, ground in a mill or with a mortar and pestle until coarsely ground
7

Slowly add 3 litres of the corn dashi. Simmer until the corn kernels are tender and cooked, around 30 minutes. Set the nasi jagung base aside to cool, and discard the lemongrass and lime leaves before serving

8

To make the burnt corn husk powder, first heat oven to 200°C/gas mark 6

9

Rub the vegetable oil onto the corn husks evenly, then roast them in the oven until blackened, about 15-20 minutes

  • 1 tbsp of vegetable oil
  • 300g of corn husks, from fresh corn cubs
10

Let the corn husks cool down and then blend them into a fine powder. Mix in the ground yeast flakes

  • 50g of nutritional yeast, blitzed into a fine powder
11

For the corn cream, mix all the ingredients in a Vitamix or other high-powered blender until they form a fine purée

12

Once ready to serve, prepare a barbecue for grilling the mushrooms

13

Bring 500g corn dashi to a simmer. Add 1kg nasi jagung mix, and stir to break the kernels of corn down. Add 150g corn cream, the green tomatoes, yeast flakes, fresh or frozen sweetcorn kernels. Stir until the nasi jagung has a risotto-like texture, about 10 minutes. Once the nasi jagung is ready to be served, season it with salt to taste

14

While the nasi jagung is cooking, grill the maitake mushrooms on the barbecue. Use 2 tbsp of the reserved jalapeño vinegar to glaze the mushrooms as they cook, and grill them until they are golden brown

15

Serve the mushrooms on top of the nasi jagung, sprinkled with candied jalapeños and dusted with 1 tbsp burnt corn husk powder

First published in 2023
DISCOVER MORE:

Ramael Scully's vibrant dishes reflect his Malaysian roots, Australian upbringing and European training. After moving to London from Sydney in 2005, he struck up a culinary bond with Yotam Ottolenghi, shaping the brand's menus and heading up fine dining restaurant NOPI. In 2018, he opened his debut venture Scully St James's as a celebration of his colourful cooking.

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