Thursday, 30 September 2010

A Flextarian's Wild Red Mushroom recipe ...

Photo Source : from HH
Two weeks ago, I received an unexpected e-mail from a Flextarian, HH, asking for Wild Red Mushroom and Wild Tea Tree Mushroom recipes. Oops, I haven't tasted Wild Red Mushroom!

I keep meeting lovely people who are vegetarian friendly even they are meat-eater in one way or other. They are the one who bring a smile to my face and remind me a very beautiful phase that someone gave me - [Breath In, Breath Out, We are ONE].

Yes, We are all global citizen staying on Planet Earth, shower with so much unconditional love from the Universe which we can discover if we willing to slow down and look deeper. Even the Bee gives us unconditional love in a way. Without the tiny insect - Bee, we will face Food Crisis. The food that we eat everyday to survive (even we pay) is the combination of countless contributions of others that we do not know.

So, what I can offer to repay all these kindness?

Maybe, in here, I share the wonderful recipe given to me by HH who is a flextarian (Thank you HH). She is really creative and using non-meat ingredients and workaround to veganism a meat recipe. Beautiful!

Below is the unedited email from HH, enjoy  ...

This is the simple recipe I told you about.

• 50 gram dried red mushroom
• 8 C water
• 200-250 gram pork
• 1 T soy sauce
• 1 t sesame oil
• 1 t corn or potato flour
• ½ t of sugar

1. Wash mushroom and deconstruct for 10 mins, drain
2. Cut pork, marinate 30 mins
3. Boil mushroom then simmer for 1 hour
4. Add pork, cook 10 mins, serve with chopped green onions

I did not have pork on hand and did not feel like eating any meat, so I used tofu.
I coated tofu with the corn flour and shallow fried it before marinate.
I found the soup rather to a bland side, probably because the tofu exuded water.
I just put a pinch of salt and a handful of shredded nori in my individual bowl. Very soothing and gentle dish.

The red mushroom has a woody, thick-papery texture. Not as aromatic as shiitake that I use the most for soups. Maybe the way I cooked it did not bring out its maximum flavour.

Tuesday, 21 September 2010

Embracing Simplicity - Just King Oyster Mushroom and Chilli

Few days back, someone asked me about Wild Red Mushroom. Unaware of Wild Red Mushroom.  Have not seen one before! Have not tasted any before!  Hmmm... NEW stuff! Very interesting.

Yes, there are so many things in the Universe that we don't know and is waiting for us to explore and to discover, just like the mushroom with a beautiful lovely name - Wild Red Mushroom that I don't know.  

So are you on such a quest? Discovering the beauty of Vegetarian Cuisine or discovering your potential or strengths? Or your warrior's heart is on the search for the truth of your existence?

If you are wondering why my posting is getting lesser nowadays, it is because I am away discovering the Mother Nature's beauty and allure by the stimulating self-discovery workshops ... With these positive energies that I harness, maybe I would be able to have a different feel when I cook and play with vegetarian dishes.

Preparation:     5 mins
Cooking time:    10 mins
Ingredients (serves 2)
°         200g king oyster mushroom, sliced
°         3 dried chilli, cut into section
°         1 tablespoon olive oil
°         1 tablespoon vegetarian oyster sauce
°         125ml water

1.      Heat the oil in a wok. Add dried chilli and fry till fragrant.
2.      Throw in the king oyster mushroom and stir-fry for 2 minutes. Add in the vegetarian oyster sauce and water. Simmer for 5-8 minutes.
3.      Transfer to a serving dish, garnish with some fresh chinese celery or coriander and serve immediately.

Thursday, 9 September 2010

Aubergine (Eggplant) Kinpira

If you like braised eggplant with pepper and chilli, here is another rather similar dish - Eggplant Kinpira using only simple ingredients. Mirin is omitted in this recipe, you can add mirin or cooking rice wine, if desired.

Preparation:     5 mins Cooking time:  5 mins
Ingredients (serves 2-4)
°         250g  aubergine (eggplant), cut into strips
°         1 tablespoon olive oil
°         some toasted sesame seeds
°         some chilli flakes (optional)
°         some coriander or Chinese celery (optional), for garnish  

°         3 tablespoons light soy sauce
°         60ml water or dashi stock
°         1 tablespoon sugar

1.      Place all the seasoning ingredients in a bowl and mix well. Set aside.
2.      Heat oil in a wok. Fry the aubergine or eggplant for 2-3 minutes.  Pour in the seasoning and simmer for 1-2 minutes or until it is dry.  
3.      Dish up, top with coriander or Chinese celery, sprinkle with toasted sesame seeds, chilli flakes and serve immediately.