Joined: 20 Jul 2004
|Posted: Sat Feb 28, 2015 5:50 pm Post subject: Braised Mushrooms with Oysters/Black Moss
|Its a Chinese New Year delicacy. I never had to cook this as my aunt always cook this for us every CNY when we have family gatherings with my parents.
But this year, I decided to make it on my own as we wanted to eat with more gravy and over noodles.
My aunt shared with me her recipe which is similar to this. The only thing extra I added was the canned Vegetarian Chap Chye. Somehow, it compliments this dish. She said must get good mushrooms to get the ultimate flavour and taste of this dish.
20 pcs dried japanese mushrooms
10 pcs dried oysters
20g black sea moss(a kind of seaweed that looks like hair)
Vegetarian Chap Chai(canned)
250g Chicken stock(I used the packet types)
1 tbsp pickled ginger(or just sliced young ginger)
2 tbsp Oyster Sauce
1 tbsp sugar
1 tbsp potato starch mix with 1 tbsp water
1. Soften mushrooms in water and cut off the stem. Wash and drain, set aside.
2. Soften dried oysters in warm water, wash and drain.
3. Soften black moss in a bowl of tap water until ready to cook.
4. Heat up wok with cooking oil(about 2 tbsp), add ginger to fry.
5. Add oysters, oyster sauce to fry till fragrant
6. Lastly add mushrooms to stir fry till evenly mixed.
7. Pour all contents and all the rest of the ingredients except Black Moss and starch water into the slow cooker to cook for 4 hours.
8. Pour out the contents into a large sauce pot and turn on the heat.
9. Add black moss to cook for 5 minutes. Add starch water to thicken the gravy.
Serve warmed, with rice or over noodles.
The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1