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Tuesday, September 30, 2014

Braised Three Black Treasures

What are the 3 treasures in this dish?  They are dried mushrooms, wood ear fungus and cloud ear fungus.
Verdict - very aromatic, fragrant and tasty dish.  Looks dark but it is a nice dish that goes well with white rice.
 

Recipe Source - Yum Yum Magazine No. 68 [slightly modified]
Ingredients
[serves 5-6]
60 gm dried mushrooms - soaked, stem removed
30 gm wood ear fungus - soaked and removed woody part
30 gm cloud ear fungus - soaked and removed woody part
20 gm ginger slices
2 pandan leaves
2 star anise
1 tbsp fermented black beans [tau see]
1 1/2 bowl water
Seasoning
3 tbsp light soy sauce
1 tbsp vegetarian oyster sauce
1/2 tsp each of sugar, pepper, sesame oil and vegetarian msg

  1. Heat oil, saute ginger, pandan leaves and fermented black beans until aromatic.
  2. Add in black mushrooms and wood ear fungus.  Stir fry until fragrant, add star anise, seasoning and water.  Bring to boil over high heat then lower heat to simmer until sauce is almost dry.
  3. Add in cloud ear fungus, stir to mix well.
  4. Dish up to serve.
     
     
     
     
    I'm submitting this post to Cook Your Books Event #16 hosted by Joyce of Kitchen Flavours
     photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


2 comments:

Jess Bakericious said...

mushroom is my favourite, yum!

Kimmy said...

Hi Jess, all the 3 black ingredients were so tasty after braising in the sauce. The gravy is good spread over rice.

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