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.                                                                      


Labels:

Comments

  1. Medeja- CranberryJamFebruary 10, 2014 at 8:19 AM

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

    ReplyDelete
  2. Yummy BakesFebruary 10, 2014 at 3:03 PM

    Ya, time to 'detox'.... :)

    ReplyDelete
  3. KimmyFebruary 10, 2014 at 3:18 PM

    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. Sokehah cheahFebruary 13, 2014 at 12:08 AM

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

      Delete
  4. Angie's RecipesFebruary 10, 2014 at 6:17 PM

    Very crunchy and delicious!

    ReplyDelete
  5. ann lowFebruary 10, 2014 at 7:39 PM

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

    ReplyDelete
  6. Elin ChiaFebruary 10, 2014 at 11:50 PM

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

    ReplyDelete
  7. ~ Nee ~February 11, 2014 at 7:09 AM

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

    ReplyDelete
  8. ZoeFebruary 11, 2014 at 9:15 AM

    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. Sokehah cheahFebruary 13, 2014 at 12:12 AM

      You're telling me, it's super hot and hazy here too!

      Delete
  9. BlackswanFebruary 11, 2014 at 2:20 PM

    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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe