EZCR#52 - ERYNGII MUSHROOMS WITH GINGER AND BASIL

Recently, bought several packets of fresh Eryngii mushrooms at very low price from Tesco and used it to cook this dish. 

It turned out to be a nice vegetarian dish.  
This dish tastes sourish and savoury which blends well with the natural sweetness of the Eryngii mushrooms. The strong, pungent, sweet and menthol aroma comes from the Basil leaves that makes this dish refreshingly good.

Initially, didn't intend to post this recipe but since it is good, I have to record it here for future reference.  I wouldn't mind having just this dish with plain rice.

Ingredients

1 packet fresh Eryngii mushrooms - cut wedges

2 cm piece ginger - cut fine shreds

1 red chilli - seeded and cut shreds

1 bunch of Basil leaves - use only the leaves

1/2 tbsp oil

Seasoning

2 tbsp Apple cider vinegar

1 tbsp light soy sauce

1 tbsp preserved soy bean paste [taucheong]

dash of pepper

1. Rinse mushrooms under running tap water.  Drain and cut wedges.
2. Heat up a non-stick wok without oil, dry fry mushrooms until lightly brown, fragrant and water vapourised.
3. Dish up, add oil in wok, saute ginger and red chillies until fragrant, then add in mushrooms, taucheong and seasoning.
4. Stir fry to combine ingredients, add in some water.
5. Bring to boil and turn to high heat, add in Basil leaves and fry until leaves are bright green in colour.
6. Dish up to serve.
   
   
   
   
   

THERMAL COOKER - MIXED VEGETABLE CURRY

It is so easy to cook a lovely mixed vegetable curry using the Thermal Cooker.  The difference is only water, add less water compared to cooking in a normal wok.

The curry is thick, aromatic and tasty.  The vegetables are soft but not soggy.  It stays warm in the pot for several hours. Nice.  

Ingredients

Curry Paste [Blended and Mix with powdered ingredients]

4 red chillies

10 dried chillies - soaked

3 lemongrass

5 candlenuts [buah keras]

100 gm shallots [optional]

3 tbsp meat curry powder

2-3 tsp mixed halba

1 tbsp coriander powder

1/2 tbsp tumeric powder

4-5 tbsp cooking oil

250 gm cabbage - washed and break into pieces

1 carrot - peeled and cut wedges

1 eggplant - washed and cut thick wedges

150 gm long beans - washed and cut 4 cm length

200 gm tofu pok [tofu puff]
some kaffir lime leaves - optional for garnishing

Seasoning

2 tbsp light soy sauce

1 1/2 tsp salt

1/2 tbsp sugar

enough water to cover ingredients

150 ml thick coconut milk 

1. Heat up oil in the inner pot of the thermal cooker, saute aromatic, spices and curry paste until fragrant and oil separates.
2. Add vegetables, seasoning and stir fry to mix ingredients well.  Add in water just enough to cover the vegetables.
3. Bring to boil and cook until vegetables for about 15 minutes.  Add in tofu puffs and coconut milk.
4. Bring to boil and off heat.  Cover pot with lid.
5. Transfer to outer pot and leave to cook for another hour.
6. Dish out to serve with plain rice.
   

   

   

   

   

   

NYONYA MIXED VEGETABLES [CHAR CHAP CHYE]

This is a dish with many ingredients but it is not difficult to prepare. You can simply mix and match the ingredients according to own preference, that is a little of this or more of the other ingredients. It is still okay and tastes good.

In some families, this is a must have dish during Chinese New Year when they observe vegetarian diet on the first day of the lunar year.

Ingredients

[serves 3-4]

3 dried mushrooms – soaked and cut thick strips

30 dried lilybuds [kim chiam] – soaked, knotted and hard tip trimmed 

10 gm cloud ear fungus [bok nee]– soaked

3 strips fu chook [dried beancurd stick] – soaked and cut ½ inch lengths

Some glass noodles – soaked

2 leaves cabbage leaves – cut ½ inch thick strips

1 tbsp chopped garlic

1 – 1 ½ tbsp taucheong [mashed preserved soy bean paste]

3 tbsp oil and ½ tsp sesame seed oil

Seasoning [combined]

Dash of msg, pepper and salt

1 tbsp light soy sauce

180 ml water

1. Prepare ingredients as stated above.
2. Heat oil in wok and sauté garlic and taucheong until fragrant.
3. Add in mushrooms, lilybuds, bok nee and fu chook. Fry well to combine.
4. Add in cabbage and seasoning. Stir to mix and add in water.
5. Bring to boil and simmer until cabbage is tender. Add in glass noodles and cooked until gravy is reduced.
6. Dish up to serve.
   
   
   
   
   
   

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids