Saturday, 28 April 2012

Vinegar Pick-&-Mix Style Salad

Vinegar Pick-&-Mix Style Salad

40g black wood fungus or mok yee
(soaked till softened, torn into small pieces)
1 rib of celery (pared off tough fibres, diced)
4 fresh red cili padi (deseeded, diced)
2 shallots (chopped), 2 pips garlic (chopped)

Dressing A: 
1 tsp salt
1 tsp sugar

Dressing B: (mixed together) 
½ tsp salt
1 tbsp white sugar
4 tbsps black bean vinegar
½ tsp sesame oil
1 tsp soy sauce

1. Blanch black wood fungus in boiling hot water, add in seasoning (A) and leave in the water for five minutes till cooked. Remove, drain well.

2. Place no. (1) into a platter. Add in remaining ingredients and seasoning (B). Toss together.

Note: Black wood fungus has a lot of good nutrients in it.  It enriches the blood, helps the “chi” flow, nourishes the lungs, stops excessive bleeding when taken regularly.

Tuesday, 10 April 2012

Homemade Peanut Jam

300g groundnuts (rinsed, sundried)
2 tbsps butter (double boiled till melted)
5 tbsps caster sugar (milled)

In an oiless wok, fry groundnuts till cooked and aromatic. Blend till smooth, place in a big bowl. Add in butter and milled sugar, mix well. Use as a spread on bread or plain cookies.

Tips: Use a heavy duty blender to blend the groundnuts for a smoother paste.