Nuffnang Ads

Followers

Monday, October 14, 2013

Braised Mushrooms, Vegetables in Nam Yee Sauce

For this dish, ingredients are quite similar to Char Chap Chye but I think there is more fermented bean curd used.  Full of flavours from the nam yee which also give the dish a nice colour.

Ingredients
original recipe from Yum Yum Magazine No. 77 with some modifications
[serves 6]
150 gm cabbage - washed and break into small pieces
1/2 carrot - peeled and sliced
5 dried mushrooms - soaked and quartered
5 button mushrooms - sliced
5 straw mushrooms - halved
10 tofu puffs - halved
2 pieces sweetened tofu skin - cut and deep fried 
2 pieces dried tofu skin [tau kee] - soaked and cut 1 inch length
15 gm glass noodles - soaked for 5-10 minutes
2 tbsp sesame oil
4 pieces nam yee [fermented soya bean curd] - lightly mashed
a few slices ginger
Seasoning
1 tbsp vegetarian oyster sauce
1 tsp dark soy sauce
1 tsp sugar
200 ml water
  1. Blanch cabbage and carrot in boiling water for a few seconds.  Dish out into a colander.
  2. Use the same water, blanched the mushrooms for a few seconds.  Dish out into a colander.
  3. Heat sesame oil in wok, saute ginger slices, then add in the nam yee.  Fry until aromatic.
  4. Add in tau kee and tofu puffs.  Stir fry to mix ingredients, then add in all the blanched ingredients.  
  5. Stir to mix well, add in water and seasoning.  Bring to boil, then lower heat to simmer for a few minutes.
  6. Lastly add in glass noodles and stir well.
  7. Dish out to serve  immediately [can  thicken the gravy with cornstarch mixture if preferred].

     Notes: Visit this site for its' Nutritional Facts [here]
I'm linking this post  to Little Thumbs Up Event - Soy Beans
organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake

Photobucket
I'm also linking this post to Cook Your Books #5 Event 
hosted by Joyce of  Kitchen Flavours

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg



12 comments:

Jozelyn Ng said...

Hi, Kimmy! This is one of my favourite but I always choose not to put the nam yue in the vege and replace with mushroom oyster sauce!

Vivian Pang said...

Great flavour with lots of vegetarian protein ingredients. My dad is vegetarian. I shall start learn how to cook vegetarian dishes. So can cook for him as I'm going to visit home soon.

Kimmy said...

Hi Jozelyn, same as me but with nam yue, it's good too.

Kimmy said...

Hi Vivian, for the past 9 days, my family was on vegetarian diet. We found the dishes appetising and we didn't miss the meats at all. You dad will be very happy if you do that.

kitchen flavours said...

A lovely vegetarian dish! And I love nam yue in most dishes!
Thanks for linking with CYB!

Sokehah Cheah said...

I like this vegetarian dish, will cook a big wok for CNY.

Kimmy said...

Hi Joyce, this dish is cholesterol free and has ample vegetable protein.

Kimmy said...

Hi Joyce, this dish is cholesterol free and has ample vegetable protein.

Kimmy said...

Hi Cheah, if I get to plan the CNY menu, I shall include more vegetarian dishes. Some of my hubby's siblings are vegans.

Mich PieceofCake said...

I love this vegetarian dish with the fermented beancurd...

Zoe said...

Hi Kimmy,

Unlike Jozelyn, I prefer this dish with nam yee... I believe that it does give this an extra special flavour that other ingredients can't give :D

Zoe

Kimmy said...

Hi Zoe, seeing my family eating up this dish did tell me it's not right to add nam yee.

Nuffnang Ads

Blog Archive