Simple Willow Mushroom 'N' Solomon's Seal Soup

In 2010, most likely I will be very busy and posting very few recipes. I still have 10-20 veg*n dishes on my recipe to-do list which I guess when time permit then I will post and share with all. Really appreciate the lovely comments, the encouraging emails etc that I received regarding this blog.  Here is an herbal soup recipe which I done last year to share.

Spot some fresh willow mushroom (tea tree mushroom) - 150g @ $$2.55, at the supermarket last year and could not resist buying this unique mushroom. And use it to whip up this quick and simple soup. The willow mushroom imparts a unique flavour to this soup. Add some dried mushroom if desired, it will gives this soup a much stronger flavour and darker shade.  You can opt to boil this soup longer but remember to increase the amount of water when needed.  

Preparation:     10 mins Cooking time:  20 mins

           

Ingredients (serves 2)

°         150g fresh willow mushroom, base trimmed

°         10g solomon's seal/yu zhu

°         6 seedless red dates

°         1 slice ginger (optional)

°         3/4 tablespoon wolfberries, soaked

°         750ml water or vegetable stock

°         salt and pepper to taste

°         granulated mushroom bouillon (optional), to taste

°         some fresh coriander leaves, for garnish

Method

1.      Place willow mushroom, solomon's seal, red dates, ginger and water in a pot. Bring soup to a boil and simmer for 15 minutes.

2.      Throw in the wolfberries and season to taste with salt, pepper and granulated mushroom bouillon.

3.      Ladle the soup into individual serving bowls, garnish with fresh coriander leaves and serve.

Soy Bean 'N' Edamame Bean Clear Soup

This is an accidental creation and therefore I didn't note down the ingredients required.  I was making some soybean stock and have some edamame beans in the refrigerator.  So, I dropped some  edamame beans to this simple clear soup, it adds colour to the presentation.

Recipe? When I make this again ...

Steamed Pumpkin Cake

with crispy shallot, chilli and coriander ...

with sweet sauce 'n' chilli 'n' sesame seeds ...

with mock floss ...

HAPPY NEW YEAR!

This recipe is inspired by the Steamed Carrot Cake or Steamed Yam Cake. It looks kind of troublesome to whip but it is not.

To include some fun elements for your guests or kids, allow them to designer their unique Pumpkin Cake to show off their creativity or culinary art. They are few ways to garnish or add flavour to the Pumpkin Cake - top with some mock floss and coriander leaves, or drizzle some sweet soy sauce and sprinkle some sesame seeds or chopped chilli, with some Japanese Spring oil shreds and shichimi, or with some crispy shallot and chopped spring onion, or with chee cheong fun sauce and sesame seeds ...

Preparation:     15 mins, Cooking time:  25 mins

Ingredients (makes 8 pieces)

°         250 pumpkin weight after  peeling, diced

°         4 chinese dried mushroom, soaked and sliced

°         150g rice flour

°         1 tablespoon corn starch

°         1 teaspoon salt or to taste

°         pepper to taste

°         ½ teaspoon sesame oil (optional)

°         500ml water

°         1½ tablespoon oil

Garnish

°         ½ fresh red chilli, finely chopped

°         few coriander leaves

°         some toasted sesame seeds

Method

1.      Combine the rice flour, corn starch, salt, pepper and sesame oil with 250ml of water. Mix well and stir into a smooth batter.

2.      Heat oil in a wok. Throw in the pumpkin and mushroom and stir fry for 1 minute. Pour in 250ml of water and bring to a boil.

3.      Off the heat and pour in the batter. Stir till the batter turn thick and transfer to a steaming container and steam for 25 minutes.

4.      Let it cool. Garnish with chilli, coriander and serve.