oyster mushrooms

Stir Fry Peas and Oyster Mushrooms

Stir fry peas and oyster mushrooms

Stir Fry Peas and Oyster Mushrooms

I hate Peas. There, I said it. Don’t judge me. I am like a kid when it comes to vegetables that I don’t like. It’s like a magical tumble washing time machine spiralling me back to when I was just a kid.

Anyway, it’s not the world’s friendliest vegetable to eat. But my Wife bought it and she bought Oyster Mushrooms as well. And not sure if you have a sensitive palate like myself, but there is this peculiar aftertaste with oyster mushrooms. It’s just me I guess.

I was in the restaurant business a while back, and one of the few things that stood out for me were these oyster mushrooms. They were quite bland in flavour, maybe that’s why they were so easy to control in terms of how you would want to flavour it.

But putting them together with peas, takes it to a whole new level. Okay. I am an innovator in the kitchen, so I will give it a shot.

Ingredients

Peas (just ordinary peas, nothing fancy, one pack will do)

Oyster Mushrooms (just one packet from NTUC will do. Again, nothing really fancy)

Fish Sauce (use any Vietnamese make, although some folks say the “long boat” brand is good)

Olive Oil (just a little oil will do)

Method

1. Debone the Peas. There is a spine that is quite difficult to eat, so best to remove it.

2. Oil in the wok, stir fry some garlic pieces until fragrant, then fry the peas and oyster mushrooms together. Add the fish sauce and cover the lid to steam.

3. It should be done in about 5 minutes. So easy. Surprisingly nice too. 🙂

Bon Appetit!

Oxtail Stew with Carrots

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Oxtail Stew with Carrots

I have always wanted to make oxtail stew just plain in its own without much western influence or gastronomic fanfare. The thing that I like most is to also experiment in my choice of ingredients and hopefully conjure magic in my kitchen.

Oxtail Stew is that dish that I would always go for at the French restaurant but today I am making it as local as possible and in the style that I always like to cook, which is to cook it simply.

My oxtail stew is usually just oxtail, carrots, beef stock and a few slices of ginger. That is usually what I do. But for today’s stew, I am adding Black Fungus and Oyster Mushrooms just to complicate the flavours and hopefully achieve that special oxtail stew.

Wanna try it? It’s actually very easy.

Recipe

Ingredients

4-5 pieces of Oxtail
1 large Carrot
3 inches of Ginger
1 packet of Black Fungus (optional)
1 packet of Oyster Mushrooms (optional)
1 cup of Beef Stock (optional)
Salt

Method

1. Boil a kettle of water. While the water is boiling, add oxtail, carrots (chunks), sliced ginger, black fungus, oyster mushrooms, a cup of beef stock to enhance the flavours and a a pinch of salt to taste.

2. Pour the boiling water into the thermal pot to boil at high heat for about 20 minutes. Once done, place the pot into the thermal cooker for about 12 hours. What will greet me tonight should be a thick pot of stew, probably my wife will hate it.

Bon Appetit!!