Wild mushroom scrambled egg

Ingredients

100 g of wild local mushrooms
2 eggs
preserved radish (chai poh)
light soya sauce (optional)
oil

Method

1. Soaked wild mushrooms with some saline warm water for 10 minutes. Drain and set aside.

2. Heat pan with oil, stir in the wild mushroom and fry for 2 minutes. Add in some preserved radish.

3. Beat up 2 eggs and spread over the mushroom.

4. When done dish up and serve.

Bee hoon soup

Ingredients
(of your choice)

a packet of instant bee hoon
a few konnyaku fish balls
a few button mushroom - halved
stir fried chinese mushroom crisp
vegetarian ikan bilis
some pak choy vegetable
water
1 tsp po luo gu seasoning

Method

1. Remove seasonings in the instant bee hoon packed. Bring a pot of water to boil, add in mushroom and konnyaku fish balls.

2. When water starts to bubble, put in dried bee hoon with po luo gu seasoning. Cook like usual and finally the pak choy vegetables. Off fire and simmer 5 minutes.

3. Transfer to a serving bowl, topped with mushroom crisp and vegetarian ikan bilis.

Stir fried macaroni with Pumpkin

Ingredients

2 cups of macaroni - cooked
1/2 wedge of pumpkin - skinned and cut into cubes
100 g fresh wild local mushroom
a handful of canned mushroom - halved
some chopped celery
2 tbsp mushroom sauce
1 tbsp light soya sauce
water

Method

1. Soaked wild mushroom in some saline warm water for 10 minutes, drain and set aside.

2. Heat a wok, firstly saute the pumpkin cubes to almost cuit. Next stir fry the wild mushroom and and the rest of the ingredients. Last, add in the cooked macaroni and the seasonings. Water may be added if the dish turned up too dry.

4. Blend well and serve.


Autumn is the season where mushroom is at the abundance and with pumpkin around, it really fun making some perfect dishes. Carrot is omitted here and replaced by pumpkin since both have the same colour.

Mi hoon kuey

Ingredients
(of your choice)

1 canned of button mushrooms
vegetarian ikan bilis
3-4 chinese mushroom - soaked
eggs
pak choy
konnyaku fish balls
flour
seasonings
water

Method

1. Halved button mushroom, drain and sliced chinese mushroom - stir fried till slight crisp. Wash and cut pak choy.

2. Mixed about 200 g of plain flour with some water. Knead and add extra flour if the mixture becomes sticky.

3. Bring a pot of water to boil, add in the button mushroom, konnyaku fish balls and cook. When the soup starts to bubble, lower fire slowly knead and drop in the mi hoon kuey (of any shape). Add seasonings and finally put in the pak choy. Cover and simmer for 2 minutes.

4. On a serving bowl, cracked an egg and gently pour in the soup ingredients. Garnished with stir fried chinese mushroom and vegetarian ikan bilis.