Friday, February 26, 2021

Braised Shiitake Mushroom With Gluten Balls


Another Vegan Dish from Woon Heng's blog. I think I am slowly turning to be a Vegan. This is Braised Shiitake Mushroom With Gluten Balls. So yummy good. The gluten balls are homemade since I have learned to make them.  No more store bought. 

Recipe link : Braised Shiitake Mushroom Gluten Balls

Tuesday, February 23, 2021

Vegan Fish Fingers

I am actually very surprised that there are so many vegan cafes sprouting out in Ipoh. Plant based dishes are trendy lately ,no longer those gluten made ones. Today, I am trying to make vegan Fish Fingers out of white oyster mushrooms. Learning so much from vegan websites around the round and I am glad that my hubby is quite receptive in trying out my vegan dishes. He ate 2 pieces of vegan fish fingers . He asked me " are there any bones?" I replied " yea, watch out for bones " He is truly a clown!


The texture is flaky like the real thing and the taste is flavourful with the nori powder giving the fish fingers the seabrine taste. Serve them with Japanese mayo dip ( add in chopped cucumber and mint leaves and a squeeze of lime juice) One word.. delicious!

Vegan Fish Fingers
300gm white oyster mushroom
1/2 cup AP Flour
1/2 tsp salt
1/2 nori powder
1tbsp lime juice
Corn flakes - finely ground for coating
1/4 cup olive oil for frying

Blitz oyster mushroom together with line juice till coarsely chopped up in a food processor. Add in the rest of ingredients and give it a quick blitz.
Take out and shape them into fishfingers size. Coat them with ground cornflakes . Freeze them for 30mins.
Take out and pan fry them in olive oil till golden brown. Serve with Japanese mayo (add in chopped cucumber and mint leaves and a squeeze of lime juice )
Note:
Can freeze them up to 3months. Straight from the freezer to the hot oil. Do not thaw them or microwave them. 

Enjoy!

 

Monday, February 22, 2021

Steamed Fish Thai Style

This is our favourite style of steaming fish. Thai style with lots of garlic, lemongrass, chilli, kaffir lime leaves, and most important ingredients the fish sauce, lime juice, sugar and 
salt.  This dish is aromatic and refreshing. Just this steamed fish warrant extra bowls of rice for my hubby and me. Easy to prepare and a healthy version compared to fried fish.  Steam the fish without the aromatic mix. 5 mins before taking the fish out, pour the aromatic mix over the steamed fish. Close lid . After 5 mins, off heat and take out from steamer and served hot with steamed rice.

I like to cut the fish into few pieces then stuff in between the fillets with crushed lemongrass. 
Mix all the finely chopped aromatic together, add in sugar, fish sauce and lime juice

 Enjoy!

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