I was spending my weekend in KL
with my mum last week,
and we happened to talk about
one of my favourite homecook dishes:
Ginger-braised monkeyhead mushroom!
Like usual, my mum gave a lot of culinary advice
on how to enhance the taste and texture of any food she talks about.
So, I just came out with the following improved recipe for
this very traditional chinese homecook dish.. yum. :P
Ginger-braised Monkeyhead Mushroom 子姜焖猴头菇
Ingredients 材料:
young ginger (thumbsize, sliced) 子姜(拇指般大,切片)
............................................................................................. 2 pcs 2 块
monkeyhead mushroom* (diced) 猴头菇 (切丁)*
............................................................................................. 8 pcs 8 粒
light soy sauce 酱油
............................................................................................. 2 tbsp 2汤匙
blackstrap molasses 糖蜜
............................................................................................. 1 tbsp 1 汤匙
brown sugar 黄糖
............................................................................................. 1 tsp 1 茶匙
bean paste 豆瓣酱
............................................................................................. 1 tsp 1 茶匙
water 水
............................................................................................. adequate 适量
grapeseed oil 葡萄籽油
............................................................................................. 2 tbsp 2 汤匙
*soak monkeyhead mushroom in water with sea-salt for 1hr and then squeeze out the yellowish sulphur content (preservative) until the water is clear.
*把猴头菇放进海盐水里浸泡1小时,然后把硫磺积压出来,直至水变清澈为止。
Methods 方法:
-- on a hot wok, simmer a thin layer of water, add in ginger to diffuse the aroma into the water.
在热锅上浇上少许水;水煮开了后,把姜片置入水中出味。
-- pour in mushroom, soy sauce, bean paste, molasses, sugar and water just enough to cover the ingredients.
再加入猴头菇,酱油、豆豉、糖蜜、黄糖和适量的水以覆盖材料。
-- add on oil and simmer until the water shrinks into small volume of sauce.
加入葡萄籽油,用文火焖至剩下少量酱汁。
Bon apetit :P
Kee Yew
pureland2012-at-gmail.com
{Learning Holistic Wellness for Wisdom and Compassion}
Tuesday, April 13, 2010
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