Steamed Enoki with Crispy Garlic in Soy Sauce


I've always like to eat enoki mushrooms a.k.a golden needles especially in Bak Kut Teh soup. Well, come to think of it, that is the only way I know how to cook enoki mushrooms, (last time!). Or just cook them with other ingredients during steamboat.

Enoki mushrooms are usually vacuum packed and is available at a very low price. You can get them at less than a ringgit per packet. Even tho' they are low price, it doesn't mean that they are low in nutrient too. As a matter of fact, enoki mushrooms are known for their anti-cancer capabilities and immune-boosting benefits.


These enoki mushrooms are garlicky and savory with a hint of spiciness. It also has the fragrant of the sizzled spring onions from the searing of the hot garlic oil. Oh, it is so yummylicious!


STEAMED ENOKI WITH CRISPY GARLIC IN SOY SAUCE
Prep Time  : 10 mins
Cook Time : 10 mins
Total Time : 20 mins
Serves       : 1 - 2 pax

Ingredients:
1 pkt enoki mushroom
3 clove garlic, minced
1 bird's eyes chilli, minced
1-2 Tbsp vegetable oil
1 Tbsp soy sauce
1 tsp fish sauce
2 Tbsp hot water
1 tsp sugar
A handful of chopped spring onions

Directions:
1. In a small bowl, mix minced chilli, soy sauce, fish sauce, hot water and sugar together until sugar dissolved. Set aside until needed.

2. Run enoki mushroom under running tap water to wash off any dirt. Gently squeeze out the excess water from enoki. Cut off the woody stem of the enoki mushroom and arrange enoki on steaming plate. Steam for 10 minutes (electric steamer) or 5 mins on high heat (stovetop).

3. Discard the water from enoki, pour soy sauce mixture around the enoki and add chopped spring onions on top of the enoki.

4. In a small pot under low heat, add minced garlic and 1-2 tablespoon of vegetable oil. Slowly fry the garlic until they are light golden. Once they turned light brown, stir for another 5-6 seconds and immediately pour the hot oil on top of the spring onions. Arrange the crispy garlic on top.

Notes:
● You may prepare the crispy garlic oil before the enoki is done, but you need to arrange the timing so that by the time you've garnished the spring onoins on top of the enoki, the oil is just right to pour onto the spring onions.

● Garlic is easily burnt. Once they turned light golden brown, you only need a few more seconds to golden brown. So, be sure you are just next to the stove.


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Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!





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Homemade Chilli Flakes


I was half a mind on doing this post. Since this recipe is so simple, I wasn't sure to just post a short recipe on my instagram or make an official recipe on Yummy~licious. After a long thought, I choose the latter because it would be easier for my daughter or son to search for it in the future. (You see, one of my wish for this blog is that this blog will be a place where my children would come to for their mommy's recipes.)


As I was saying, this recipe is so simple and straight-forward that you almost do not need a recipe to do it. It only need one ingredient, which is dried red chillies. You can easily get dried red chillies from supermarket, and if it is not available on the shelf, you may dried your own red chillies.

If you are drying your own chillies, you have the flexibility to choose the types of chillies used, hence controlling the spiciness. For a spicy tone, you can use red cayenne pepper with habenero or bird's eyes chillies; or if you want super spicy, you can sneak in a ghost pepper. And if you prefer a milder hot, you can use red cayenne pepper with chipotle. Of course, these are just suggestion of combinations. You may use whatever chillies you wanted.

These chili flakes are good to go on anything - pizza, pasta, Asian style fried noodles, chicken dishes and basically anything that you needed an extra kick!

HOMEMADE CHILLI FLAKES
Prep Time  : 10 mins
Cook Time : 15 mins
Total Time : 25 mins
Makes       : 20g chilli flakes/ approx. 1/3 cup

Ingredients:
25g dried red chillies

Directions:
1. In a pan, using low heat, dry roast chillies until they turned slightly brown/ dark red. Let them cool completely.

2. Blitz the roasted chillies for few seconds to get a coarse texture or to a texture that you prefer. Don't over do it, or else you will end up with chilli powder.

3. Store in a jar and keep refrigerated for upto 6 months.


Notes:
● The roasted chillies will further crisp up after you've cooled them down. Be careful not to over-roast your chillies. Best is you try it after cooling them down. If they break easily, means they are ready for next step. If they do not break easily/ bend, dry roast again on pan for a few more minutes.


#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!





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