Friday, December 5, 2008

Stir-fried Mushroom Salad

Ingredients :
2 tablespoons cooking oil
2 tablespoons dried prawns (the type with the shells still on)
2 shallots, sliced
2 cloves garlic, smashed and roughly chopped
400g fresh mixed mushrooms (such as oyster, abalone, shiitake, shimeji)
2-3 sprigs parsley or coriander, finely choppeddressing
1 tablespoon light soy sauce
1-2 teaspoons mirin or rice wine
1 teaspoon lime or lemon juice
salt and freshly ground pepper to taste

Method :
Heat the oil in a frying pan over medium heat.

Add dried prawns and stir-fry until crisp. Dish out and set aside.

In the same oil, fry the shallots until lightly browned; add the garlic and mushrooms and stir-fry over high heat for 1 minute. Turn off heat and add the herbs and dressing ingredients.

Stir to mix well and season to taste with salt and freshly ground peppercorns. Serve topped with the dried prawns.

Deep-fried Spicy, Crispy Mushrooms

Ingredients :
150g white mushrooms
Flour mixture
75g rice flour
40g glutinous rice flour
20g cornflour
1 tsp double-action baking powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chilli powder
1 tbsp sesame seeds

Method :
Trim the ends of mushrooms and separate them into individual strands. Rinse briefly, then spread out the strands on several layers of paper towel.

Pat-dry and leave aside to air-dry for a while. Combine flour mixture in a plastic bag. Add the mushrooms in batches. Tie up the plastic bag and shake briefly until the mushrooms are well-coated with the flour mixture. Remove onto a tray and leave aside.

Coat them with flour mixture again. Heat wok with enough oil. When oil is hot, put in the mushrooms. Deep-fry until crispy. Remove with a wire sieve and drain.

Reheat the oil and deep-fry the mushrooms again until golden and crispy.

Dish out and spread onto several layers of paper towel. Serve immediately as a snack.

Rempeyek - Groundnut Cracker

250g rice flour, sifted
1/2 teaspoon cumin seeds
1/2 teaspoon cumin powder
1/2 teaspoon fennel seeds
1/2 teaspoon fennel powder
1 teaspoon coriander powder
2 teaspoon salt, or to taste
1 teaspoon salt, or to taste
60g cleaned ikan bilis (gutted, deboned and beheaded), soaked and ground
1 teaspoon air kapur (slaked lime solution), optional
500ml thin coconut milk (obtained by adding water to the milk of 1 coconut)
100g peanuts
oil for deep frying

In a mixing bowl, combine all the ingredients. Mix well and season to taste.
Heat the oil in a wok over medium heat. Heat a soup ladle in the hot oil. Spoon some batter - make sure there are nuts in every scoop - into the ladle and lower it into the oil.
Cook until fritter is set, remove from oil and drain on paper towels.
Repeat until the batter is used up.Return the rempeyek to the hot oil and deep fry until crisp and golden brown. Alternatively, bake in the oven at 160°C for about 10 minutes.
Remove and drain on paper towels. Cool completely before storing in air-tight containers.Variation: Instead of grinding the ikan bilis, add whole to the batter.