Tuesday, October 31, 2017

Salted Egg Mushroom

I haven't blogged for more than a month now.  I have been busy with my post graduate degree.  It's an online education and I have to study on weekends.  Also, these past few months were really hot.  I can't stand the heat in the kitchen. 

Last September, Jolly send me some of their products for me to make my own recipes.  The package includes their mushroom products, canned corns, grass jelly, canned peach, cream of mushroom, rice noodles, cooking oil to name a few.  Today, I got the chance to cook one of their item.  Since I'm done with my two courses, I decided to take a break and cook using their items.

I love mushrooms, all kinds, dried, fresh and canned.  For this recipe, I will be using Jolly's Whole Mushroom.  We are Jolly products user since their product is really affordable compared to other products.  Affordable and yet the quality is still good.  Okay, just a reminder, this is not a paid advertisement, I'm just stating the facts.

Like what I've said, I love mushrooms.  You can just sauteed it in garlic and butter and you are good to go.  For this recipe, I will be cooking deep fried mushroom in salted egg sauce.  Salted egg is a thing right now and few weeks ago when we went to Singapore, my colleagues bought tons of Irvins Salted Egg Chips and Fish Skins.  I love their Salted Egg Fish Skins.  So I thought why not incorporate it into the fried mushrooms.

This recipe is a good appetizer or a beer accompaniment.


200g can                                          Jolly Whole Mushroom, drained
1 cup                                                Whole Purpose FLour
1/2 teaspoon                                    Baking Powder
1 teaspoon                                       Paprika
1/2 teaspoon                                    Salt
1 piece                                             Egg
1 - 2 cups                                         Water
1 cup                                                Panko Breadcrumbs
30 pieces                                         Basil Leaf
Oil for deep frying

2 Tablespoons                                  Butter
1 piece                                             Red Chili, chopped (Optional)
4 pieces                                           Salted Egg Yolk, mashed
3 pieces                                           Basil Leaf, chopped
Salt to taste


Preheat oven to 180 degrees Celsius.

Set aside the mushrooms.

Combine flour, baking powder, paprika and salt.  Mix using a wire whisk.  Add egg and 1 cup of water.  Mix until a thick smooth batter is achieved.  Add more water if you find the batter too thick.

Place the Panko bread crumbs in a separate bowl.

Deep the mushrooms into the batter and tossed into the breadcrumbs until evenly coated.  Set aside.

Heat oil over low heat.  Deep fried the basil until crispy nad set aside.  Deep fried the mushrooms until golden brown, drain excess oil and set aside.

In a saucepan, heat butter and add the chopped chili.  Cook for 5 minutes over low heat.  Add mashed salted egg yolks.  Pressed the yolks against the saucepan using a wooden spoon and mix.  Continue mixing until the yolk became creamy in texture.  Add the chopped basil leaf and salt to taste.

Tossed in the fried mushrooms and basil leaves.

You can serve it right away or baked for 10 minutes.


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