Humble but tasty homely recipe :P

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}