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Friday, 9-May-2008 02:32 Email | Share | Bookmark
Black Fungus

Stir-Fried
Hot with prawns
Black Fungus - some people call it Cendawan Hitam or in my kampung known as 'Telinga Kera'. The chewiness in nature produce crunch sound - krup krap krup krap - in your mouth chewing them, make the taste even more yummy and fantastic . Let's see what I got... very very simple recipe for a rushing career lady or 'Malas' like me

Simple Stir-fried

Black fungus - sliced
garlic - crushed
onion - sliced
cili padi - sliced
oyster sauce
vinegar
cooking oil

Heat oil in a pan.
Saute garlic, onion and cili padi till soft. Add in oyster sauce and vinegar.
Stir in fungus and cover the pan with lid for 3 minutes. Add some water if too dry.
Serve.




Hot Black Fungus with Prawns

Black Fungus - sliced
200g prawns - head discarded
1 tbsp oyster sauce
2 tbsps blended chilli
cooking oil
1 tsp vinegar or lime juice

slice
1 onion
1" ginger
2 clove garlic

garnishing
red chilli - sliced
spring onion

Method
Heat cooking oil in a pan.
Saute the onion, garlic and ginger till fragrant.
Add in blended chilli and oyster sauce, stir fry till the chilli lil'bit dry and add in fungus and prawns. Mix all ingredients well together.
Add vinegar and cover the pan with lid for 3 minutes. Add water to fast cook the prawns.
Garnish with sliced red chilli and spring onion. Serve.

p/s: I will normally omit the salt, if oyster sauce is used in my cook.


Some info from http://www.globalgourmet.com/food/special/1999/asian/fungus.html

Quote:
Black Fungus


Black Fungus (Cloud Ears)
(fresh and dried)

Black Fungus: (Auricularia polytricha) see illustration. Also known as cloud ear; tree ear; wood fungus, mouse ear, and jelly mushroom. It grows rapidly on a variety of woods including mango and kapok and is very similar to another fungus called Jew's ear (A. auricula). Some say the smaller cloud ear or mouse ear has a more delicate flavour than the larger wood ear.

It is mostly sold dried but is also available fresh. In its fresh form (or after the dried fungus has been reconstituted by soaking in water) it is easy to see how it derives its rather fanciful names. The frilly, brownish clumps of translucent tissue with a little imagination resemble the delicate curls of the human ear or billowing clouds. In the case of tiny mouse ear fungus, the rounded shapes which result when it is soaked are amusingly similar to those observed on the heads of Mickey Mouse and his Mouseketeers!

Wood fungus is prized in Chinese cuisine for its crunchy texture and therefore added to dishes only for the last few minutes of cooking. Delightful in salads, soups and stir-fries, it has no flavour of its own, but absorbs the seasonings it is cooked with.

Purchasing and storing: In its dried form there is a choice between the small variety which looks like flakes of greyish-black paper; or the larger variety which, even in its dried state, measures about 5-8cm (2-3 in) across and is black on one side, grey or beige on the other. After soaking, these need to be sliced into strips. All dried fungi keep well if stored airtight.

Preparation: Fungus must be soaked in warm water prior to use (15 minutes for small, 30 minutes for large). It swells to many times its size. After soaking, the fungus is rinsed thoroughly and trimmed of the tough, gritty part where it was attached to the wood. Then, particularly if using the large variety, it is cut into pieces of a suitable size and shape before adding to a dish.

Medicinal uses: Black fungus has a reputation in Chinese herbal medicine for increasing the fluidity of the blood and improving circulation. It is given to patients who suffer from atherosclerosis. Western medicine is now investigating centuries-old claims made by Eastern sages and finding them surprisingly accurate.

Burma: kyet neywet
China: mo-ei; wun yee
Indonesia: kuping jamu
Japan: kikurage
Malaysia: kuping tikus, cendawan telinga kera
Thailand: hed hunu



Encyclopedia of Asian Food
By Charmaine Solomon
Periplus Editions
Hardback, $39.95
ISBN: 0-8048-1791-X
Reprinted by permission.



Temberang Si Penyu
Quote:
Kak anum: the best part makan cendawan ni masa kunyah tu bunyi krup krap krup krap…
K liza: aduh kak, tak sempat lagi nak siapkan assignment akak tu… dah jenguk dah… nnt senang kita siapkan eh…
Zanaz: … nah ambil semangkuk, bagi2 ye… kasik sama rata..
Soulha: happy mother day, sue… cendawan ni kalau post boleh lepas tak?
Mzaidi: thanks
Jasmeen: ya salammmmmmmmmmmmmmmm… tp betul la… anak2 akak ni pun bila tengok kita dok kerjakan benda tu, tunjuk muka pelik kat kita… x caya buleh makan…
Web sutera: waalaikumussalam… selamat mencuba ye…
Zaiy: ada kering – biasa jual kat kedai/pasaraya… susah nak dapat yang segar…
Tun: sorry la gang… wa bz banget la… payah nak dapat slot nak update fp ni…
Nabialishad: ye betul… nasi panas, kuah sup, sambal belacan + ikan masin atau ikan goring … uuuwaaaaaaaaaaa… tak ingat member tau…
Wawa: bening pun sodap… + sambal belacan + ikan goreng
MaDiHa: hahaha… ko ni semanjang jer terliur madi… akak tengok ko punya masakan pun selalu terliur gak… hehehehe…
Adnilsa: betul tu… pakcik tu dr Perlis, tiap sabtu n ahad dia meniaga kat situ… kalau nak yang fresh mmg selalu cari kat dia…


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