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Monday, July 28, 2014

Thai Style Black and White Fungus Salad

Wishing All My Muslim Friends and Readers
"SELAMAT HARI RAYA AIDIL FITRI"

I was browsing through my sister in-law's recipe book. As I mentioned before, she has a wide collection of recipe magazines. It would take a long time to try them out.  Important is that the most of the recipes in it are reliable and workable.
 
 Was attracted to this particular salad which is good for low carbo and sugarless diet.  The dressing doesn't have sugar in it.  You can add some toasted sesame seeds for extra aroma.
Verdict - fragrant dressing with sesame oil, coriander and lemongrass.  Both the fungus are crunchy and blends well with the sourish/sweet mango and refreshing zuchini and carrots.  Hmm... very appetising.
Recipe Source - Yum Yum Magazine No. 90  
Ingredients
[serves 4-6]
15 gm wood ear fungus - soaked and cut strips
15 gm white fungus - soaked and break into pieces
1 tbsp chopped ginger
1/4 tsp salt [I omit]
Salad Dressing - Mix Together
1 stalk lemongrass - finely chopped
1 stalk coriander leaves - finely chopped
1 red chilli - seeded and chopped
2 cili padi - chopped
1- 1/2 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp lime juice
 
 
  1. Blanch black and white fungus in boiling water for several minutes.  Drain in colander.  Add in ginger.
  2. Mix dressing ingredients in bowl.  Taste to adjust seasoning.
  3. Place shredded vegetables in a big bowl add in the blanched fungus.  
  4. Drizzle in the dressing and toss well before serving.  The salad can be chilled in the fridge until serving time.
I'm submitting this post to Cook Your Books Event #14 hosted by
Joyce of Kitchen Flavours

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