I am obsessed with mushroom, I think you can see from my next few post and earlier post. This recipe are from fridge foraging, when I only found few of this and that.
One of the reason of this south east Asian influence are, I really love lime leaves, I miss the freshness fragrance lime leave with lemon grass, I don’t particularly love sun shine but I miss my home so much, with the tropical sweat stickiness and the heat and the freshness of the food. So here I am, with my fridge foraging ingredient, I want to make what it is seem just rag ingredient of food into fresh of crisp sunshine.
This post are putting me in emotional mood, biting cold winter and enjoying array of freshness through my food, if only making poem through food make me feel the riches person in the world.
I am going to picking up some lines from my earlier post about how I cooked my mushroom, here they are.
The first, If you want some hot meal that you want to eat right away in one stop without any trail of leftover, cooked mushroom in very hot pan, seasoned quick, give it a taste and take off from the heat, delicious to eat in one stop. This method however, if you have some leftover, when it getting cold, some moisture will come out from the mushroom which is not pleasant for me the enjoy it, cold oozy mushroom is like no other, Yucks for me definitely. But I think you could reheat it, then we would go into the second method.
Second method, cooked mushroom like normal civilised person, hehe. Just need to invest some patience, wait until all the moisture of mushroom coming out, all of them, it basically cooked in it’s own juice, which make the flavour intensified, then continue to sautéed, until crisp golden brown outside and soft chewy inside, since there is no overcooked mushroom. With this method, even there are some leftover, it still taste good, not watery at all.
Particularly for this post, I am going to used my second method, cooked long enough to make mushroom have golden brown exterior with soft chewy interior and intensified flavour. Also I used purple cauliflower, it just happen because was abundant here, otherwise used what avail near you, normal cauliflower, broccoli or even with broccolini.
MUSHROOM IN SOUT EAST ASIAN FLAVOUR
- 1 hand-full cauliflower, cut it for each stem then blanch it (throw the cauliflower into boiling water, cooked for 3-4 minute then take them out from the boiling water and throw them into icy water)
- 150-200 gram of fresh oyster mushroom, shredded it
- 1 big fat shallot, slice it
- 3 big fat garlic clove, crush and chop it
- 1 red chilli, slice it (de-seed if you want to)
- 3-4 kefir lime leave
- 1 lemon grass, crush the white part or slice it rough
- 1 slice of galangal
- 1 small thumb size of ginger, crush it
- Sea salt and pepper
- 1 tbs vegetable oil
- In medium pan and medium heat, put inside the vegetable oil, shallot, chilli, garlic, lime leaves, lemon grass, galangal and ginger, sautéed until fragrance.
- When the basic flavouring are fragrance, put inside the mushroom, cooked mushroom for long enough, it would be watery then dried but continue cooking, until the outside of the mushroom are turned golden.
- When mushroom exterior are turned golden, put inside the cauliflower, sea salt and pepper, stirring through and give it a taste, corrected accordingly.
- When you reaching the balanced you want, take out from the heat and ready to serve.
- This way of cooking seem tricky, but just keep a faith, actually very simple.
- Enjoy with warm steam rice, over toast or as it is.