SHITAKE MUSHROOM

LOVE EATING MUSHROOMS THEN YOU MUST TRY THIS.

1. Soak mushrooms in cold water with some sugar until soaked thru (few hours).

2. Rinse and squeeze mushrooms dry

3. Here I am preparing 500gm dried mushroom.

1/2 cup water

1/4 cup soya sauce

1/4 oil

2 tbsp sugar

4 heapful tbsp cornflour

4. Mix together and pour over mushroom, using hands to mix and squeeze the mushroom to absord the mixture.

5. Steam for 40 minutes or longer if you wish for softer texture.

6. Cool, pack and store in freezer. Mushroom ie ready to use in any kind of dishes (stir fry, stew, claypot chicken rice, chinese dumplings, pastries and etc)

Ayam Masak Utara.

1. Marinate chicken with salt, pepper, 1 tbsp cornflour and a bit of tumeric powder for at least 1/2 hour.Then deep fry for browning not cooked. Here I using 1 whole chicken.

20 shallots

15pcs soaked dried chillies or chili Boh

1 thin slice of galangal (if not available can be omitted)

1/2 cup of oil

2. Blend the above ingredients into fine paste, pour into wok with low heat on to fry the paste until aromatic or the oil floated on the surface.

3. Add the fried chicken, 1 pc Tumeric leaf (if you have)and stir for a while.

4. Add 1 packet coconut milk (250ml) and 1 tsp sugar and stirring constantly to avoid burning.Taste and season with salt and chicken granules if you prefer.

5.Continue cooking until the gravy thicken.

 

Serve with white rice/butter rice/coconut rice with fried egg and cucumber pineapple salad.