Showing posts with label Mushroom. Show all posts
Showing posts with label Mushroom. Show all posts

Tuesday 24 May 2011

[$20 Budget Meal] Bitter Gourd Soup, Stir-fried Leek with Firm Tofu And Stuffed Squid With Minced Pork

For some of you who look at this photo, does it look something familiar to you which brings back some of your Childhood memories? While sharing the photo of this dish with some of my facebook friends, some of them comments this is one of their favourite dish which they have not eaten for very long time.

From those comments it occurs to me that some how or rather these traditional dishes seems to be fading away due to generations. But I am consider lucky that my mum still knows a few traditional dishes on hand where she could pass down the recipes to me. So from what she has told me I managed to replicate my own Stuffed Squid with Pork Mince dish that we think is quite similar to what we used to have.

Due to the recent hot and humid weather it is always good to have a bowl of homemade soup to increase fluid intake as well as clear the heats from the body. The most common cooling soup among Asian family will be either, Watercress Soup, Winter Melon, Old Cucumber Soup, Bitter Gourd Soup and etc. Initially I always thought that bitter gourd soup will be "bitter" but after adding carrot, red dates and wolfberries this soup taste rather sweet with a just a bit of "dry bitter" taste which I find it very appetising especially on Hot day.

Ingredients: (serves 4)
1/2 Medium Bitter Gourd (苦瓜), about 100g
300g Pork Ribs(排骨)
1 Medium Carrot (红萝卜), cut into chunks
6 Red Dates (红枣)
1 Tablespoon Wolfberries (枸杞子)

And to remove most of the bitter taste, you have to give the bitter gourd a good "Spa" rub with some salt before cooking so that you won't end up drink a pot of bitter soup.

1. Wash and blanch pork ribs in boiling water, rinse and set aside.

2. Wash and cut the bitter gourd into half length wise, then remove the seeds and rub it thoroughly with 1/2 tablespoon of salt to reduce it's bitter taste.

3. Next rinse the bitter gourd, cut it into 1cm thick rings and set aside.

4. Bring 1.5 litres of water to boil add in all the ingredients(except wolfberries).

5. When the soup comes to boil again, lower the heat and let it simmer for about 30 minutes on low heat, season with salt and serve.

Total cost for this dish is about S$4.20 with breakdown shown below:-
Cost of Ingredients:
~ Bitter Gourd = S$1.00
~ Pork Ribs = S$3.00
~ Carrot = S$0.20

Firm Beancurd can be consider as a good choice for a stir-fried dish that requires longer cooking time such as stewed or braised. Here I have do a twist with one the the stir-fried beancurd dish(recipe) which I have shared a few months back.

Ingredients: (serves 2 - 3)
2 Pieces Firm Tofu
2 - 3 Stalks of Baby Leeks
1 Chili, sliced
1 Big Cluster of Fresh Black Fungus, cut into thick slices
3 Garlic Clove, skin removed and lightly pound
3/4 Tablespoon of Oyster Sauce
80ml of Hot Water

1. Rinse and remove any soil that trapped in between the green leaves of the leek, pat dry and sliced the leek diagonally into sections and set aside. (refer to the photo above)

2. Heat up frying pan with 1/2 tablespoon of oil to pan-fry the beancurd till slightly golden brown on each side. Remove, cool and cut into bite-sized portions.

3. Using the same frying pan, saute garlic till fragrant before adding in leek, black fungus and chili slices. Continue to fry for another 1 minute until leek leaves are cooked, stir in oyster sauce and give it a quick stir.

4. Add in beancurd and hot water, mix well and simmer the mixture on low heat for about 3 - 4 minutes till the leek turn soft and beancurd absorb the flavour from the sauce.

5. Dish up and serve with steamed rice.

Total cost for this dish is about S$1.90 with breakdown shown below:-
Cost of Ingredients:
~ Leeks = S$0.80
~ Firm Beancurd = S$0.60
~ Fresh Black Fungus and Chili = S$0.50

This is one of my favourite childhood dish which appears occasionally on our dinning table together with the "Orange Sauce" shown in the photo below. While sharing a photo of this dish in facebook I was surprised that there are still a lot of people whom love this "traditional" dish which are prepared either by their grandparents, relatives or parents. And I assume in most modern household this dish could be consider as something new or just one of their childhood dishes.

1 Large Squid, about 250g
80g Pork Minced
1 Salted Egg Yolk, minced
2 Fresh Water Chestnut, minced
1 Teaspoon Chopped Spring Onion

1 Teaspoon Light Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon of Cooking Wine
1/2 Tablespoon Cornflour
Dash of Ground Pepper

~ You can omit salted egg yolk but increase the amount of light soy sauce to 1.5 teaspoon.
~ Usually we love to dip this steamed squid with this "Orange Sauce" which is our all time favourite.

1. Clean the inside of the squid, remove the head, intestines and etc. Rinse and set aside.

3. Marinate the pork minced with the rest of the ingredients and seasonings for about 10 - 20 minutes.

4. Stuff the pork mince mixture into the squid until its full(use toothpick to pierce a few holes at the end of the squid to allow air to escape). Secure the opening of the squid with two toothpicks in a criss-cross manner.

5. Arrange the stuffed squid on steaming plate over some spring onion together with the head and steamed over medium high heat for about 10 minutes or when you are able to pierce through the squid using a fork.

6. Remove from heat, cut the cooked squid into thick rings and place in serving place and serving with either plum sauce or cut chili with dark soy sauce.

Total cost for this dish is about S$5.00 with breakdown shown below:-
Cost of Ingredients:
~ Large Squid = S$3.00
~ Salted Egg = S$0.50
~ Pork Minced + Water Chestnuts + Spring Onion = S$1.50

With around S$11.10 mum and I managed to come out with these 2 dishes 1 soup that brings back a lot of our old time memories where she used to cook these for us when we are just about my boy's age. Time flies now it's my turn to practise with all these homecooked dishes so that one day I might be able to pass it down to whoever whom is keen in learning. Do you have any special homecooked dishes that you would like to share with us. If you have, do email me your blog link(s) to or drop me a note to share with us on our facebook page(HERE) or comment box below.

CLOSING DATE For [May $20 Budget Meal] Event:
~ Wednesday, 25 May 2011, 2359 hours and all entries will be compiled and posted on 31st May 2011.

If you loves to whipped some quick and budget healthy dishes for your family. I would like to invite you to join us in our May Budget Meal event to share your homecook dishes with us(more detail HERE).

Monday 4 April 2011

Chicken And Mushroom Salad Cups using YIFON Bottled Mushrooms plus Recipe Booklets

From a glance at this photo does it reminds you on something similar to the "Nonya Kueh Pie Tee" which is usually filled with shredded turnips, carrot, hard boiled egg, chopped peanuts and etc. Here instead of  using the traditional Kueh Pie Tee shells, I replaced it with "Sui Gow Wrappers" that are baked in mini muffin tray to form a small shell cases.

With a twist from the traditional way of making Kueh Pie Tee, I used boiled shredded chicken breast meat with some YIFON bottled mushroom, tossed the mixtures together using some refreshing lime juice, cut chili and chopped peanuts.

Tuesday 1 February 2011

Braised Mushroom With Sea Cucumber

Morning everyone! Tomorrow will be the eve of Chinese New Year and I believe most of the housewives are busy getting all the ingredients ready to prepare big feasts for the family and friends during coming New Year. And for those who are having Reunion Dinner either today or tomorrow, what is your favourite dish that you are looking forward to? I remember when I was young I always look forward to my dad’s “Ngoh Hiang - 五香” and “Steamed Yam and Sweet Potato With Coconut”.

But past few years, during Chinese New Year I will always look forward to my 2nd aunt’s Cantonese style “Braised Sea Cucumber with Mushroom and Fish Maw”. So this year mum suggests that maybe we can replicate this dish for own consume. So after checking with 2nd aunt on the ingredients and preparation methods here are our own version of the "Braised Mushroom with Sea Cucumber".

Ingredients: (serves 4 - 6)
250g Roasted Pork(烧肉), cut into bite sizes pieces
200g Dried Shiitake Mushrooms(花菇), soaked till soft
80g Dried Fish Maw(鱼肚), blanched in hot water
150g Fresh Pig Tendons(猪脚筋)
600g Sea Cucumber(海参)
4 Big Dried Scallop (干贝)
15g Black Moss(发菜), soaked till expand
1 Bulb of Garlic
3 Slices of Ginger
3 - 4 Dried Chili(辣椒干), optional
4 Tablespoon of Oyster Sauce
600ml or More of Hot Water

~ You can also add in a few Dried Oysters(蚝豉) to enhance the flavour as well as for it's auspicious meaning of "Good Wealth" during Chinese New Year.

~ Adding a few dried chili will brings up the flavour of this dish and leave it a bit of spicy taste.

Here is a photo to show the steps on how to prepare this dish.

1. Soak dried shiitake mushroom and black moss separately in warm water, when the mushroom soften squeeze them dry to remove excess water and set side.

2. Rinse and scrap away any dirt from the sea cucumber and pig tendons and set aside.

3. Bring a pot of water to boil, blanched fish maw for about 3 minutes till soften, remove and soak in water for later use.

4. Heat up a big frying pan or pot, sauté garlic, ginger and dried chili with 1 tablespoon of oil till fragrant, add in roasted pork and give it a stir for 1 minute before adding mushroom and stirring for another 1 minute or more.

5. Next add in the sea cucumber and pig tendons and stir till the mixture is well mixed.

6. At this stage you can transfer the mixture to a THERMAL POT or Slow Cooker for ease cooking process. (for this recipe I use the Thermal Pot which I bough from Giant at S$29.90 for 5 litres pot which is cheap and good)

7. Add in enough hot water to cover the mixture, stir the black moss, oyster sauce and dried scallop. Cover and let the mixture simmer on medium heat for 15 minutes.

8. Remove from stove and place the inner pot back to the thermal pot holder and let it stand for an hour before placing the inner pot back to the stove and simmer for another 10 minutes.

9. Repeat step 8 till the ingredients soften and flavour. 

10. If you are using slow cooker, just set it to AUTO and cook for at least 2 hours or till soften.

This dish can be prepared a few days ahead and store in small containers in the fridge till later consume. And if you like this dish but don't wish to take the hassle to prepare it due to the process, you can always cook in big quantity and freeze them in the freezer which can be kept for about 2 months. On the other hand if you don't like the idea of freezing your food perhaps a thermal pot will help to shorten the cooking time.

Lastly I would like to wish everyone a HAPPY CHINESE NEW YEAR and stay in good Health, Prosper and all the best for throughout the year.

Monday 15 November 2010

Cream Of Mushroom Soup

Out of all the western soups available, “Cream of Mushroom” is always my priority choice when making orders. To be honest, this is my first time making mushroom soup from raw ingredients rather than the all time favourite Campbell can soup.

Since I cannot find any decent button mushroom or suitable replacement from the supermarkets, I decided to replace it with Swiss browns that have a deeper and earthier flavour than white mushrooms. These mushrooms have a firm flesh that hold their shape well when cooked and they are great to be used for risotto, casseroles or even pasta sauce.

These are the ingredients and steps for making the mushroom soup:-

Ingredients: (serves 2)
1 Tablespoon Olive Oil
10g Unsalted Butter
1/2 Stalk of Leek, thinly sliced
1 Cloves Garlic, roughly minced
200g Swiss Brown Mushroom, cut into quarters
1 Cup Chicken Stock + 1/2 Cup Water
50ml Thickened Cream
Dash of freshly ground pepper
Garlic Toast, to serve

~ You can replace Leek with 1 medium Brown onion, thinly sliced.

~ You can experiment with different type of mushroom like a mixture of white button mushroom with Swiss brown, shittake mushroom or etc to achieve different flavour.

1. Give the mushrooms a quick rinse, remove the stalks and cut each mushroom each quarters then set aside.
2. Heat oil and butter in a large saucepan over medium low heat, add leek and garlic and saute for about 3 - 5 minutes till the leek is tender.
3. Add mushrooms to the leek mixture and continue to stir and cook for about 5 - 8 minutes till they are soften.
4. Next add in chicken stock and water to the mushroom mixture and simmer for another 15 minutes.
5. Remove from heat and set aside to cool before processing the soup till well combined.
6. Return the soup mixture back into the saucepan, add in 50ml of cream and stir without boiling over low heat until warmed through.
7. Ladle soup into serving bowls, swirl with some extra cream and season with pepper.
8. Serve with some homemade garlic bread.

Garlic Bread is a very tasty sides for soups or pasta dishes especially for those garlic lovers. For me I would always look forward to it to go with my favourite cream of mushroom soup. There are a lot of methods and ways for making garlic bread and below is one of my simplest way of spreading butter garlic mixture on the bread and toast it till golden brown.

Homemade garlic bread is one of the quick and easy snacks to prepare at home without much hassle. All you required is minimum amount of ingredients such as baguette, butter, garlic and some herbs.

Ingredients: (serves 2)
1 Small Baguette, cut into thick slices
50g Butter, soften
4 Cloves Garlic, minced
Dried Parsley/Italian Herbs, optional

1. Mix the minced garlic together with soft butter and some dried herbs till well combined.
2. Cut the baguette into thick slices(about 5 equal slices), put them into the oven toaster(this is what i use, photo) and toast about 1 minute on each side.
3. Remove and let it cool off a bit before spreading it with a layer of garlic butter.
4. Return the bread back to the toaster and toast for another 3 - 5 minutes till it turns golden brown and crispy.
5. Serve it with your desire soup or even as a breakfast treat with coffee/tea.

~ The reason why I pre-toast the bread is to prevent the surface from being soggy after toasting it with the garlic butter spread. But if you are in a hurry you can omit this extra step.
~ You can prepared them ahead, stored in the freezer and toast it as when you like for breakfast treat or tea snacks too.

It is always a good way to take comfort with some piping hot homecook soup during year-end cold and rainy weather. And I am sure anyone or even your guests would be delighted for being served with a bowl of this homemade cream of mushroom soup together with a few slices of garlic bread to accompany it.

Thursday 21 October 2010

Stir-fried Shiitake with Lean Pork

We love to have some mushroom in corporate into our weekly menu. Usually I would just stir-fry it with some olive oil and garlic cloves to retain its nature flavour. But for today’s mushroom menu, I decided to add in some pork fillet and chili to spice up its taste and flavour.

Shiitake mushrooms are originate from China where it has been successfully cultivated for more than a thousand years. With a long history of medicinal use, Shiitake mushrooms are rich in vitamins and minerals. This mushroom is also known to enhance the immune system whereby it aids the body to fight infection and disease.

Shiitake mushroom has a rich and “woody” flavour, with a meaty texture and a distinctive aroma. This versatile mushroom is best used for braises, stir fries, soups and etc.

Here are some of the ingredients used for this dish. You can omit or change the pork fillet to chicken fillet according to your own preference.

Ingredients: (serves 2)
150g Pork Fillet, cut into strips
250g Shiitake Mushroom, cut into thick slices
3 Cloves of garlic, skin removed
1 Red Onion, cut into wedges
2 Stall of Spring Onion, cut into sections
2 Small Chili, optional
3/4 Tablespoon of Oyster Sauce

1. Rinse and cut the pork fillet into long strips and marinate it with 1/2 teaspoon each of light soya sauce, sesame oil, corn flour and a dash of white pepper for at least 15 minutes.
2. Heat up the wok with 1/2 tablespoon of oil and sauté HALF of the onion wedges and, spring onion together with the garlic and chili (cut into diagonal section) till fragrant.
3. Add in the pork fillet and give it a quick stir for about 1 minute until the meat is almost cooked through, dish up and set aside.
4. Using the same wok, add in another 1/2 tablespoon of oil, add in the remaining onion and spring onion and sauté for 20 seconds then add in the mushroom and continue to stir-fry for another 1 minute till it soften.
5. Transfer the pork fillet back into wok with the mushroom, add in oyster sauce and cooked for another 30 seconds or so.
6. Remove and serve with steam rice.

Adding extra chili bring up the flavour of this dish which gives it a spicy taste. But if this is a family dish for kids, perhaps you would like to omit chili and add in dash of black pepper before remove it from the wok.

Saturday 6 February 2010

Braised Chicken Wing With Arrowhead & Mushroom

After some "hit and run" introduction of "Arrowhead(Cigu) - 钱菇" on my previous post (Deep-fried Arrowhead Chips) as the Starter of the meal. Now we head over to the Main course for today which is this "Braised Chicken Wing With Arrowhead & Mushroom". Usually during Chinese New Year, most or almost all the Chinese Family will whipped up a few of their Special Dish to serve their guest. And they will always named them with Auspicious Word which brings luck, healthy or prospect in career.

Since this is one of our Chinese New Year dish, I named it as "搌翅高飞" which translated as "Spread your wings and fly high". This can be used for either moving up to a high level in your career or study because "翅 - Wing" comes from a similar meaning from the "Chicken Wings - 鸡翅".

Arrowhead(Cigu) which is one of the Chinese New Year ingredients that is available during this time of the year. You can either grown the corms to decorate the house during this festive season or you can use it to make into "Arrowhead Chip" or even more.... (click HERE to read more...)

The use of "Shiitake Mushroom - 香菇" here symbolised longevity and sizing opportunities.

This dish required 3 main and 2 side ingredients like what you have seen from the above photos. If you don't prefer Chicken Wings, you can swap it with chicken pieces instead. You can also replaced the dried Shiitake Mushroom with the fresh type or any mushroom of your choice......But if you are cooking this dish during normal days then I suggest that maybe you can replace the Arrowhead with Fresh Huai Shan which have the similar texture.

4 - 5 Medium Size Arrowhead
5 Chicken Wing
6 Medium Size of Dried Shiitake Mushroom
1 Large Stalk of Spring Onion, cut into section
3 Slices of Ginger
3/4 Tablespoon of Oyster Sauce
1/2 Teaspoon Dark Soy Sauce
80ml Water

1. Rinse, clean and marinate the chicken wings with dash of pepper and 1 teaspoon each of light soy sauce, sesame oil and cornflour. Set aside in the fridge for at least 15 minutes.
2. Rinse and soaked the dried mushroom in hot water till soften, removed the stalk on top, set aside the mushroom water for cooking.
3. Rinse the Arrowhead, peel of the outer skin, cut it into halves or quarters depend on your preference.
4. Heat up a small heavy-duty saucepan with some oil, saute the marinated chicken wings on both side till slightly golden colour, dish up and set aside.
5. Next add in the ginger and spring onion continue to fry for 30 seconds till fragrant, add in the soaked mushroom (try to lightly squeeze dry the mushroom before adding in) and fry for another 30 second before adding in the Arrowhead.
6. Next add in the oyster sauce, dark soy sauce and chicken wings, give it another quick stir to combine all the ingredients before adding in the water.
7. When the mixture comes to boil, lower the heat and let it simmer for about 12 - 15 minutes till the chicken is done and the arrowhead is slightly soften.
8. You may wish to thicken the sauce with some cornstarch solution if you prefer.

Finally after 15 minutes or so of braising the ingredient, here comes our main dish for today; "搌翅高飞". Hope after eating this dish, we can climb up another level of our current life/career just the what it named for.... spread out the wing and fly high....... Posted by Picasa

Wednesday 11 April 2007

Stir-fry Assorted Mushrooms With Roast Pork

Recently I really loves to stir-fry assorted mushrooms with different type of ingredients. My favour is the Shimeji Mushroom which is fragrant and smooth when cooked. I love to add in into soup noodles, stir-fry with oyster sauce or braised it with noodles.

In this assorted mushrooms dish, I used 4 different types of mushrooms which are Straw Mushroom, Shiitake Mushroom, Shimeji Mushroom & Enokitake together with some roast pork. If you want to have pure vegetarian dish then u can omit the meat.Posted by Picasa

6-8 Honey Peas
1 Packet of Shimeji Mushroom
1 Packet Of Enokitake Mushroom
4 Dried Shiitake Mushrooms, soaked till soften
8 Straw Mushrooms, cut into halves
2 Slices Of Ginger
6 Slices Of Carrot
150g Roast Pork, optional
1 Tablespoon Oyster/Abalone Sauce
100ml Water
1 Tablespoon Cornstarch water

1. Wash and trim all the mushrooms and honey pea then set aside.
2. Preheat a pan with 1 tablespoon of oil, stir-fry the roast pork for a few minute until abit crispy on all sides then remove and set aside.
3. Next saute the ginger until fragrant then add in the honey pea, carrot and shiitake mushroom, sitr-fry for a few minutes.
4. Add in the rest of the mushrooms and oyster sauce then pour in about 100ml and let it simmer on low heat for a while then thicken it some cornstarch water and serve.

Wednesday 28 March 2007

Stir-fry Cabbage With Golden Mushroom & Woodear

Woodear is a type of mushroom that resembles a large ear when it is fresh and grows as large as half a foot. The surface of the mushroom is purplish-gray in color and the flesh is a dark purplish gray to almost black in color. They have a slightly crunchy texture and delicate, almost bland flavor that more often than not absorbs the taste of any strongly flavored ingredients with which they are cooked. They have both fresh and dried wood ears sold in the supermarket, the dried one usually look like brownish-black, dried chips. Upon soaking in water it might increase 5 to 6 times in size and resemble the shape of an ear. Wood ears are mainly popular in stir-fries and soups.

Saw a few kinds of mushrooms on sales from the local supermarket. So I decided to grab hold of 1 packet of Fresh Woodear and 1 packet of Korean Golden Mushroom. I found that the Golden Mushroom was very special, it's kind of like the normal Enokitake(金针菇), but in shorter and brown in colour. My son said it looks like little matchsticks.Posted by Picasa

1/2 Small Beijing Cabbage(北京包菜)
1 Packet Korean Golden Mushroom
2 Pieces of Fresh Woodear(黑木耳), cut into thin strips
1 Small Carrot, cut into thin slices
2 Slices Of Fresh Ginger
1 Tablespoon Oyster Sauce

1. Cut the cabbage into bite size then soak in water for about 5 minutes, rinse and set aside.
2. Cut the stalk off from the golden mushroom, rinse in water, drain and set aside.
3. Preheat the pan with 1 tablespoon of oil, saute the ginger until fragrant then add in the cabbage and carrot.
4. Stir-fry for a few minutes then add in the woodear and oyster sauce, stir for another few second then add 100ml water.
5. Cover and let it simmer on medium low heat for 5 minutes then add in all the mushroom and cover, continue to simmer for another 3 minutes.
6. Slowly add in some cornstarch water to thicken the sauce then dish and serve.(you might not need all the water, just add till the sauce is thicken)

a) You can also used dried woodear if you prefer.
b) Cornstarch mixture = 1/2 Tablespoon Potato/Cornstarch mix with 2 Tablespoons Of water.

Tuesday 13 June 2006

Stir-Fry Cabbage With Assorted Mushroom

This is a very easy stir-fry vegetable dish which combine of two type of yummy mushrooms like Honshimeiji & Shiitake with cabbage and celery.

1/2 Beijing Cabbage(北京包菜)
6 Fresh Shiitake Mushroom(花菇)
1 Packet of Honshimeiji Mushroom(本菇)
1 Small Carrot, Cut into thin strips
2 Stalks Of Celery(芹菜)
2 Slices Of Ginger
3 Cloves Of Garlic, lightly smash
200ml Of Chicken Stock

1. Cut the cabbage into bite size then soak in water for a while then wash and rinse well.
2. Wash the Shiitake Mushroom and honshimeiji mushroom and cut away the root stem and set aside for use.
3. Peel the celery and cut into 1 cm thick slices.
4. Preheat the pan with 1.5 Tablespoons of oil and saute the garlic and ginger slices until fragrant then add in the carrot strips, celery and cabbage then fried till fragrant add in in the chicken stock.
5. Cover and let it simmer on medium low heat for 5 minutes then add in all the mushroom and cover, continue to simmer for another 3 minutes.
6. Add in some cornstarch water mixture to thicken the sauce and serve.

Note: You can add in any types of mushroom that you prefer like wooden ear, black or white fungus or etc.Posted by Picasa

Saturday 26 November 2005

Steam Cod Fillet With Mushroom

Yeah finally I succeed in steaming Cod Fish Fillet using a very simple method with delicious outcome. The end result taste quite similar to those Cantonese style steamed fish with ginger and light soy sauce.

Tuesday 8 November 2005

Detoxifies Soup

These days the weather is pretty bad with super hot and humid afternoon or rainy gloomy sky. So in order to keep healthy, I come up with a new weekly menu planner that includes at least 3 - 4 of these Detoxifies Soup in our dinner. In short, soup is like the rain after drought to keep your skin moist and radiant. Loofah (丝瓜) is rich in vitamins B and C; besides that it also helps to clear heat, detoxifies, promotes blood circulation and prevents skin aging too. Furthermore this soup also whitens the skin and improves wrinkles and prevents freckles.