Skip to main content

Wood Ear ~ Mu'er Fungus Salad


It's time to get back to some healthy food after having indulged in a variety of 'sinful' foods during the New Year.  This is a vegetarian salad, rubbery in texture with crunchy seaweed and the sweetish black vinegar did make this salad very appetising.  In fact I could just have it on its own and can never get tired of it!
 





Recipe for Wood Ear ~ Mu'er Fungus Salad

Ingredients

  • 2 cups about 30 gm wood ear fungus, soaked, stemmed and cut into strips
  • 1/2 tsp salt
  • 2.1/2 Tbsp sweet black vinegar OR Balsamic vinegar
  • 2 Tbsp white sesame seeds, lightly toasted
  • 3 tsp oyster sauce
  • 3 tsp sesame oil
  • 2 tsp sugar
  • 2 tsp light soya sauce
  • some chopped coriander
Method
  1. Bring to the boil a pot of water.  Cook wood ear fungus for about 5 mins.
  2. Drain and place in a mixing bowl.
  3. Mix all the sauces together, test for desired taste.
  4. Pour the sauce into the wood ear fungus, toss well, throw in the chopped coriander and sesame seeds.
  5. Chill for at least an hour before serving.                                                                      


Comments

  1. Looks so yummy :) I think I could have a lot of such salad :)

    ReplyDelete
  2. Totally agree with you. I wouldn't mind having this salad. Honestly, I did so much cooking during CNY but I didn't eat much of it yet still think I should go for something light for the past week.

    ReplyDelete
    Replies
    1. Yes, after cooking all the dishes, you don't have the appetite to enjoy them.

      Delete
  3. Mmm... this sounds so healthy and delicious. Will bookmark this salad for my weekend gathering. Thanks for sharing, Cheah.

    ReplyDelete
  4. Cheah...this is so healthy...great idea to make wood ear fungus salad after all the sinful indulgence during the CNY

    ReplyDelete
  5. Hi Sokehah Cheah , this salad looks so invitingly good , love all the ingredients , thanks for sharing :)

    ReplyDelete
  6. Hi Cheah,

    I like the QQ crunch of your wood ear salad. This is perfect dish us to eat during this hot hot summer.

    Zoe

    ReplyDelete
    Replies
    1. You're telling me, it's super hot and hazy here too!

      Delete
  7. I love cooking with wood ear fungus, but have never tried them in salad form. Interesting share!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…