The above photo is a picture of my regular and favourite lunch (if I ever do have rice for lunch) bought from an Indonesian-run stall with really good Padang menu. Their sambal, curry and a host of other dishes are simply mouth watering. However, I’m especially drawn to their black fungus dish seen here, cooked with turmeric and coconut milk.
I was made to understand that this is the commercially grown black fungus mushroom, also known as cendawan jeli hitam. It’s one of the more commonly grown mushroom types apart from the Oyster mushroom variety. In fact, my worker pointed out to me that I also already have this edible mushroom growing wildly at the farm.
Meet telinga kera (ape’s ear), found sprouting productively from damp logs stack together over time. These are growing quite prolific in and around the farm often seen hanging on to pieces of wood when overturned. My worker said this is also known as telinga beruk. This could be similar to the aforementioned cendawan jeli hitam which could likely be Auricularia auricula-judae, its scientific name. It’s common name is referred to as wood ear, or jelly ear, obviously.
It would certainly be most exciting to find ways to commercially cultivate this edible wild mushroom at the farm. If only I have the resources, time and will to do so. Until then, I can only occasionally admire them when I chance upon them.
