Black Fungus Salad

 

Black fungus (Mok Yee) also known as wood ear or cloud ear.  This fungus has many health benefits, among other things, it is known to improve blood circulation, lower cholesterol level and is an anti-viral immunity booster.

I found a few packets of dried black fungus bought by my mother in-law some time ago. We thought we should use it but did not have any ideas.  So, I google searched and found this recipe.   On its own, the fungus is rather bland but with the seasoning, it is transformed into an appetising salad with satisfying crunch when you bite into it.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

 

 

INGREDIENTS:

 

3 large pieces black fungus

1 tsp white sesame, toasted

2 cloves garlic, finely chopped

1 stalk spring onion, chopped

1 stalk cilantro, chopped

 

Seasoning:-

2 tbsp dark or white vinegar

2 tbsp Japanese soy sauce

1 tsp sugar

3 – 4 drops sesame oil

 

METHOD:

 

  1. Soaked the fungus for about 1 hour.  I a small pot, boil the black fungus for 3 to 4 minutes.  Remove fungus from pot and cut into strip or your desired size.
  2. Mix all the seasoning ingredients in a small bowl.
  3. In a salad bowl, add the black fungus, garlic, spring onion and cilantro.   Then toss the black fungus mixture with seasoning sauce until well combined.
  4. Sprinkle with sesame and serve.

Chai Boey or Choy Keok (Hot and Sour Chinese Mustard Vegetable Stew)

 

In Penang, we call it Chai Boey while in KL, it is known as Choy Keok.  This is a traditional dish that most Malaysian Chinese love.  You can usually find this dish at stalls that sell Chicken Rice.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

 

   

 

Yields:  6 servings

 

INGREDIENTS:

 

900g (3 stalks) mustard green vegetable (washed and cut into your desired size)

1 bowl of left over siew yoke (roasted pork)

1 big onion, cut into 4

2 cloves garlic, minced

6 dried chillies (washed and drained)

5 – 6 assam keping (tamarind peel), washed and drained

1 tbsp bean paste (tau cheo)

Salt and brown sugar to taste

2 tbsp vegetable oil

1.5 liters water

 

METHOD:

 

  1. In a big pot, heat oil over medium high heat, sauté garlic until fragrant.  Add in the roasted pork and onion.    Stir fry for about 1 to 2 minutes then add the water.
  2. Next add in dried chillies, assam keeping and bean paste.  Stir well.
  3. Finally, add the mustard green.  Bring it to boil then turn to low heat and simmer for at least 1 hour till the vegetables are soft and cooked.
  4. Add salt and sugar to taste.  If too dry then add a bit of water.  If not enough sour or spicy, add some dried chillies and assam keeping.  Adjust accordingly to your taste.  If you add more dried chillies and assam keeping, then cook for another 20 to 30 minutes.
  5. It is best to serve the next day after cooking.  The taste will develop and get better.

Yogurt Butter Cake

 

To bake this, I used the Lemon Yogurt Butter Cake recipe (from previous post) with lemon omitted and I increased the amount of yogurt to replace the liquid of lemon.  Unfortunately, I used the wrong size of cake tin and the cake couldn’t fit after rising.  As a result, the cake looks a little ugly but it is still delicious.  The loaf tin mentioned below should be correct size.

 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

 

 

Yields:  1 loaf

 

INGREDIENTS:

 

245g all-purposed flour

1 ½  tsp baking powder

175g unsalted butter, room temperature

110g caster Sugar (Please increase sugar amount if you like sweeter)

3 eggs (big)

Pinch of salt

6 tbsp plain yogurt

½ tsp vanilla extract (optional if you do not want too much of Yogurt aroma)

 

Utensil:  9 X 4 X 3 inches (23 X 10 X 7.5 cm) loaf tin

 

METHOD:

  1. Preheat oven to 180°C.  Line a loaf tin with baking paper.
  2. Sift flour and baking powder and set aside.
  3. Using a stand mixer with paddle attachment, cream butter and caster sugar medium-high speed until pale and fluffy.  Add in the pinch of salt in the middle of beating.
  4. Add in eggs, one at a time and beat well after each addition. If necessary scrap mixture off the side of the mixing bowl to make sure all are well beaten.
  5. Fold in sifted flour mixture in 3 batches.
  6. Next add in yogurt and fold thoroughly till combined.
  7. Pour the batter into the prepared loaf tin.  Sprinkle some almond flakes on top as decoration if you wish.
  8. Bake at 180C for about 35 to 40  minutes or when skewer insert in the centre and come out clean.
  9. Remove cake from the oven and allow to cool in the pan for 10 minutes.
  10. Transfer cake to rack and cool completely before cutting it.