Then we drained and seasoned it ..... with sesame oil, organic lime juice and salt. We then placed it in a container and chilled it.
Black fungus salad
The next day .....
"Come .... try," I invited another friend, C***.
"What's this?"
"Our experiment," I said.
"Hah??? I'm not a guinea pig," she laughed.
"It's yummy," I tried to convince her ...
She hesitated, but on second thought, grabbed a fork and scooped up some black fungus .... and yeah .... she liked it and helped herself to more. Lol. She even asked us to make more next time.
Well, this was the recipe that my former colleague used to dress her kelp salad. Since we did not have kelp at home, we decided to substitute kelp with black fungus. Black fungus had similar texture to kelp ... and so the dish was a success. We enjoyed the crunchy fungus coated with the fragrant sesame oil and flavoured with the tangy lemon juice. Delicious, and healthy. :))
That sounds like a good idea and worth a try. I can see the value of black fungus because texture is an important consideration in Chinese cooking. However, when I have used black fungus I find it difficult to make them flavorsome. Or maybe I am not using them as they should.
ReplyDeleteHmn ... I don't think they have much taste ... or probably they have a woody, earthy taste. So it's important to flavour it with lots of sauces. A combination of ginger, oyster sauce, sesame oil, soy sauce, and sugar always works for me. :)
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