Today is the Easter Bank Holiday Monday, nearly the end of the Easter holiday! Have you got a wonderful time?
In the old days, I liked to make some event for my kids when they’re little so they can play in the garden with an Easter eggs hunting. Or busy in the kitchen with all the paints and paintbrushes everywhere to paint their own signature Easter egg. If the weather is sunny and dry, we can have a picnic somewhere. Those precious memories still fresh in mine. Wish my children remember it!
Fancy pizza tonight? Are you going to get them from a takeaway or make it yourself? Yeah, I do like a pizza for dinner sometimes, but not from a takeaway today. Most of the time, I like to make it from scratch (also from my heart) for my tight budget!
King Oyster Mushroom Skewer With BBQ Sauce 素燒烤醬杏鮑菇串
Have you tried this king oyster mushrooms before? Once you have, I think you won’t resist the texture and the flavour. Next time, if you find it from your local Farmer’s market, get some if you can. I’m sure you’ll love it, trust me!
You must be wondering why the sauce is not in a bottle but in an ice-cube tray?
If you follow me a certain of time, you’ll remember my first mushroom sauce recipe in two years ago. That’s my first attempted to challenge myself. It was a nice sauce without any artificial flavoring, preservatives and unnecessary colouring. The best advantage is in line with economic principles and healthier.
Today’s version is incredibly scrumptious, I enhanced the recipe by adding some warm spices mingle to evoke the flavour of this multi-purpose sauce. The secret adding is the star anise and tahini sauce. Use them or not it depends on you, but it yields a perfect blend with minimal effort.
I made it in a cube size for easy to storage, because I made a large quantity and store in the freezer. So, I can have my own mushroom sauce whenever I need it.
It is absolutely a decent recipe. Highly recommend you to try it! 🙂
Improved Homemade Mushroom Sauce (II)
150g Dried Shiitake mushrooms washed and soaked few hours
Wash the dried mushrooms, soak in just enough water for few hours before starting the work.
Reserve the soaking water, and clean the mushrooms under running water.
Put the mushrooms in a blender with the ginger and water (make it 4 cups with the reserved mushroom water. It needs to blitz into few portions if you have a small blender. Blend until smooth without any lumps. Add the flax meal mixture, tahini, ground star anise and do few pulses until well combined.
Pour the mushroom mixture into a large pot over medium heat. Add the remaining seasoning except for the rice flour. Let it bring to the boil, stirring constantly! Lower the heat to simmer for another 5 to 10 minutes until the sauce start thicken. Mix the rice flour with a little bit of water and turn the heat to medium. Pour over the mushroom sauce. Whisk thoroughly and the sauce becomes more thicken. Off heat.
Grease a shallow rectangle tray and spread the mushroom sauce evenly into the tray. Cover the top with a piece of cling film, it should let the cling film touch the sauce.
Use the soaking mushrooms water to give the sauce more favourable. If your sauce is too thick, add a little bit of water at a time. Otherwise, if it is thinner, add more rice flour to thicken.
Adjust the taste by adding the seasoning when you simmer the sauce.
You can make half portion of the recipe, it still can last a certain of time.
I am not sure it is called preserve or relish, but it is either one of them. I get mixed up sometimes!!! I know relish is made from fruits and/or vegetables. Also has a sharp and spicy flavour, balanced by sweetness and tang. Today I have nectarines and grapes at a bargain price, so that’s it the main reason I decided to make.
The dairy condensed milk is far too sweet than this vegan version with a lot of unhealthy white sugar that’s all I know. It is not an essential item in my kitchen cupboard. But why do I make it? Silly? NO. I make this vegan condensed milk for some special reason!
Over the years I’ve posted recipes for a few of them before. My first kimchi was a bit sour, it is combined with Taiwanese and Korean Kimchi. Now I prefer my kimchi more close to the Korean version. Yup, my taste bud has changed, so I take a challenge. Keep watching! 🙂