An Indonesian simple dish, it is usually called for vegetables in the recipe. Orak arik can be meant scramble in bahasa Indonesia (I prefer use bahasa Indonesia instead of Indonesian for the language that Indonesians use).

As we know, Indonesia’s indigenous techniques and ingredients was influenced by Chinese merchants and traders. The Chinese added their own indispensable contributions to the cookpot. Indonesian food would be unrecognizable without the wok, stir-frying, the soybean and noodles which thread their way throughout the cuisine in countless ways. Among their many vegetables, the Chinese brought mustard greens, mung beans, daikon radish and Chinese cabbage.

400 g mixed mushroom (I used portobello, shitake, oysters and button mushroom), cut as desired
3 cloves garlic, minced
1 1/2 cm ginger, thinly sliced
2 green onions, cut into 3 cm length
3 tbsp oysters sauce
1 tbsp light soy sauce
1/2 tsp ground white pepper
1/2 tbsp sesame oil
2 tbsp olive oil

Scrambled Eggs
2 egg, beaten
1/4 tsp garlic powder
2 tbsp vegetable oil

1. Mix beaten egg and gralic powder. Heat a pan and oil over medium heat, pour in egg mixture and immediately reduce heat to medium-low.
As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but they are still moist. Set aside.

2. Heat a skillet and olive oil over high heat, add sesame oil. Saute garlic and ginger until fragrant. Add mixed mushroom, stir until wilted.

3. Add green onion, oysters sauce, soy sauce and white pepper, and scrambled eggs. Stir evenly and until done.


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