Deep-fried Oyster Mushroom with salad sauce

Ingredients:

1 pack Oyster mushroom 

1/2 pcs red & green capsicum

1 tsp roasted sesame & chia seeds

Some corn flour

Sauce: Mix well

2 tbsp mayonnaise of your choice

1 tbsp fresh orange juice

1 tbsp fresh lemon juice

1 tsp condensed milk

Wasabi sauce (optional)

2 tbsp mayonnaise 

1 tbsp fresh lemon juice

1 1/2 tbsp wasabi

Method:

1) Coat Oyster mushroom with some corn flour, deep-fry in hot oil over high-heat until golden brown. Dish out & set aside.

2) Heat up 1 tbsp oil & add in capsicums, stir-fry until aromatic. Add in sauce mixture and oyster mushroom. Toss it over medium heat until well combined. Dish out.

3) Sprinkled on roasted sesame & chia seeds. Ready to serve.

Vegetarian Crispy Creamy Oyster Mushroom

(Serves 3-4)

Ingredients:

160g Oyster mushroom, washed & drained

2 tsp butter

1/2 cup evaporated milk (can add more if u like it more creamy)

3 stalks curry leaves

2 chillies padi, sliced

A pinch of vegetarian mushroom seasoning.

1/2 tsp salt

1/2 tsp sugar

Flour mixture:

3 tbsp rice flour

3 tbsp corn flour

Few dash of white pepper

a pinch of salt

1/2 tsp baking powder

Method:

1) Tear the mushroom into large pcs & put aside. ( gently squeeze off the water)

2) In a bowl, combine all the flour mixture & toss in the mushroom.

3) Heat up sufficient amount of cooking oil in a wok & deep-fry the mushroom until golden brown/ crispy. Set aside.

4) Heat up wok/pan on low heat, add in butter & evaporated milk until you see a soft boil. Add in curry leave, mushroom seasoning, salt & sugar to taste. (Optional, may add in chilli padi at this time as well or just sprinkle on before serve).

5) Toss in deep-fried mushroom, mix well. May adjust the taste if required.

6) Serve it Hot!

Vegetarian Bak Kut Teh

Ingredients:

- 1 sachet of Vegetarian Bak Kut Teh mixed herbs & spices (Refer photo below)
- Vegetarian mutton
- Tofu puff
- Yuk Chuk  玉竹
- Goji berries
- Chinese mushroom (soak & drained)
- Shiitake mushroom
- Enoki mushroom
- Lettuce/Tang Oe
- Fried beancurd sheet
- 1.5 - 2 ltr of water

Seasoning:
Pinch of salt
1 tbsp Vegetarian oyster sauce
1 tbsp light soya sauce
1/2 tsp dark soya sauce (optional) we prefer dark soup...
1/4 sugar

Method:

1) Place water in pot & add in mixed herbs, chinese mushroom, goji berries, yuk chuk, tofu puff & vege mutton.

2) On high heat, cook for 30 mins.

3) Turn to low heat & cook for an hour.

4) Transfer broth, tofu puff, vege mutton to claypot & add in all mushrooms, lettuce/Tang Oe, fried beancurd + seasonings & let it boil.

5) Ready to served with cili padi & fried fritters (yau char kway).

*This is the mixed herbs that I preferred & it's with vegetarian marking on the packaging. 

You can just give it a try, since it is another option ^_^.