Prawn stew rice with mushroom

Ingredients:
3 tbsp brown rice
4 medium big prawns
1/3 bowl shimeiji mushroom
6-8 asparagus
4 cherry tomatoes
1 clove garlic
1 shallot or 1/4 onion
1 bowl chicken soup
dash of pepper powder

Steps:
1) soak brown rice overnight
2) chop garlic and shallots/onion finely
3) cut asparagus into 3/4 inch, slice tomatoes into half.
4) cut shimeiji mushroom into half length, rinse with running water then soak in a bowl of hot water prior cooking
5) heat pan with low fire, add in grapeseed oil, sauteed shallot and garlic till fragrant
6) add in brown rice and stir fry for a while
7) add in asparagus, tomatoes and mushroom, stir fry for 1 min
6) add in half bowl of the chicken soup stock, and cover lid and shimmer for 5 mins
7) open lid, add in prawn and pepper powder, add in some chicken soup and stir fry for a while
8) transfer the rice into rice cooker, pour the remaining chicken soup
9) cook rice as usual in rice cooker or steam for 15mins.


p/s: if you would like to use WHITE RICE, can skip step 9 and cook longer time in step 8 by cover lid for another 5mins.

Source:  Haruko5350.blogspot 

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Home-made Mushroom Powder

Instructions:
1. Soak the Dried Chinese Mushroom for about 5 minutes, then used thumb to gently rub the mushroom. Ensure sand particles come off.

2. Trim and discard the edge of the stem. Cut the entire stem at the point where the cap and stem meet.

3. Cut mushroom cap into thin slices, do the same for the stems. Leave mushroom in room temperature for at least 6 hours to air dry.
Tips: Soaking dried mushroom for awhile makes cutting easier.

4. Load air-dried mushroom into Buffalo Smart Air Fryer accessories, Baking Cage. Select Bake 180 degree, Roll and 20 minutes. 15 minutes later, lower temperature to 160 degree. You can do it with oven too.

5. Repeat this process for 2 - 3 times with lower temperature setting until the mushroom is totally dried. 2nd time at 160 degree, 3rd time at 140 degree. The size of mushroom will shrink by a lot when there is no moist content.

6. Do about 3 times of air frying process. The moist is totally drained. It is extremely hard, smell like roasted mushroom. Leave it to cool before moving on to the next process.

7. Blend until texture is "Baby Powder Smooth". Mushroom absorb moist easily, hence it is best to store in air tight container and keep in refrigerator.

Source:foodsharingwithlittleone.blogspot 

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Tomato Fish Soup

Ingredients:
Ginger
Spring onion
Button mushroom
Baby corn
Carrot
Grouper fish
Tomato

Source:  Facebook 

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Mee Suah with Miso Fish Soup

Ingredients:
(Serves 2 meals)
1 bunch organic mee suah
1 small ikan tenggiri cut
1 medium potato, chopped
1 small carrot, chopped
2 fresh shittake mushrooms, cut into slices
Water, enough to cover ingredients
1 teaspoon organic miso paste

Instructions:
For this meal, used 2-tier Electric Lunch Box to steam-cook both soup and mee sua, in separate tiers, at the same time

For the soup: Put everything (except miso paste) into the stainless steel container and place it at the bottom tier of the electric lunch box. Turn on power and steam-cook for about 40 minutes.

For the mee suah: Pour hot water over mee suah and steam-cook on the top tier for about 20 minutes. Remove once done and let the soup to continue cooking till the 40-min mark.

To serve, mix mee suah with soup. Let cool for 10 minutes, then stir in miso paste before eating.

Source:  joycescapade.com 

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ABC Chicken & Mushroom Soup

Ingredients:
(Serves 2 meals)
1/2 hormone & antibiotics-free chicken carcass
1 large Russet potato, chopped
1 medium carrot, chopped
1 medium celery stick with leaves, chopped
1 medium red onion, chopped
3 fresh shiitake mushroom, sliced
Water, enough to cover ingredients

Instruction:
Put everything into the stainless steel inner pot of a thermal cooker. Cook over medium-high heat at the stove for 30 minutes. Then, off the heat and transfer the inner pot into the thermal cooker, close the lid, and let it stay inside for another 30 minutes to an hour.

Source:  Joycescapade.com 

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Oatmeal Mushroom Steam Egg

1. About 2 tbsp chicken stock, heat up and add in 2 sliced mushroom and 1 tbsp quick cook oats.
2. When the mushroom looks cooked and the oats absorbed the stock, remove from heat.
3. Beat up 1 egg with 2x the egg's volume of stock. Filter to remove the chunky bits. 4. Add in the mushroom oatmeal to the egg mixture n stir it to mix gently.
5. Cover the bowl. Heat up some water for steaming. Wen the water boiling, put the egg in to steam, turn to low heat. Steam on low heat for 15mins.

Source:  Facebook 

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