Showing Tag: "mushroom egg" (Show all posts)

Mushroom Korroke

Posted by Kroocrew on Thursday, February 25, 2010, In : Japan 

CC license


  • 2 Large Portabello mushroom caps (chopped)
  • 2 rehydrated Shitake Mushrooms ( chopped)
  • 5 gm Chinese black funghi
  • Salt
  • 2 Garlic cloves (smashed and diced)
  • pepper
  • Mirin or cooking wine
  • Milk
  • 100 gm Butter
  • 115 gm of plain flour
  • cooking oil
  • Panko crumbs
  • Large egg

  1. Rehydrate the two Shitake mushrooms and the black funghi in a cup of warm water.  Stand 30 minutes. Remove and squeeze out the moisture.
  2. Slice the mushrooms and then chop them finely. Chop the funghi.
  3. In a pan, add some oil. Add the ...

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Taiwanese Steamed Chicken with Black Fungus (台湾清蒸鸡黑木耳)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 

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  • 1 kg of chicken maryland (or chicken pieces)   
  • 1 cup of dried black fungus   
  • 4 teaspoons of soy sauce   
  • 1 teaspoon of rice wine   
  • 2 teaspoons of corn flour   
  • 4 teaspoons of water   
  • 4 Thinly sliced spring onions   
  • 1 cup of hot water   
  • Water for steaming   

  1. Remove as much skin as possible from the chicken pieces.
  2. Soak the fungus in the hot water until rehydrated.
  3. Mix the soy sauce with rice wine and four teaspoons of water and corn flour.
  4. Rub the mi...

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Banh Bao. (Vietnamese Steamed Buns)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Vietnam 

The bread dough:
  • 150g sugar,
  • 1kg white plain flour,
  • 30g dried yeast and water.

The filling:
  • 5 dried perfumed mushrooms
  • 5 dried black mushrooms
  • 100 gm rice vermicelli
  • 2 Quail eggs per bun
  • 100 gm lean pork meat (ground)
  • 250 gm fat pork meat (coarsely ground)
  • One 40 gm Chinese sausage
  • Black pepper
  • Salt

The dough.
  1. Mix this in a bowl by hand.
  2. When cohesive then knead dough for 15 minutes.
  3. Place aside, covered, for 1 to 4 hours to rise. This should triple in volume. ...

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