I realised I have been taking Singapore local food for granted the moment we start living overseas. Singapore hawker food is cheap and easily accessible so there’s never a worry when I was living in Singapore. Here, though Asian food are not that difficult to find, it’s incredibly expensive and not as tasty. As such, my friends (who are also living here) and I started recreating our Singapore favourites over the past one year plus and one dish that we make quite often is this Chinese Braised Mushrooms. It is the heart, the soul, and an important base for Shredded Chicken Hor Fun (Rice Noodle / 鸡丝河粉) and Bak Chor Mee (Dry Tossed Noodles with Minced Meat / 肉脞面).
P.S. This is a scheduled post as I’m currently away on holiday! Thank you for visiting and my apologies as I won’t be able to visit your blogs during this period. Do follow me at Instagram (@foodiebaker) to see what I am up to in Switzerland!
Shiitake mushrooms is a versatile and essential ingredient mainly in Asian cuisine, so I always stock up at least 500 grams of them whenever I go back Singapore, because it’s cheaper in Singapore and I can be more assured of the quality. I like to get the mushrooms at a wet market as they are more reasonably priced as compared to those packed in pretty-looking boxes. Some sellers can actually vacuum-pack the mushrooms so it’s easier to pack them in the luggage. My mom always store the dried mushrooms in the refrigerator (in the crisper section) so I do the same too.
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Shiitake mushrooms are usually soaked first to soften them, but they can also be added directly into soups or stocks. The soaking water is liquid gold and often added into the dish the shiitake mushrooms are used for, so never throw that out! Above are some recipes where I’ve used the shiitake mushrooms! (Click on the photo to go to the respective recipes!)
Shiitake mushrooms’ stalks are often discarded or saved for stocks as it’s too hard to consume. However, the stalks don’t have to be removed for this braised mushrooms dish as the hour long of braising will soften the stalks. You can make them a day or two ahead and keep them in the refrigerator, just heat them up before tossing them into your noodles. I like to make a full recipe and eat it over 2 days, first day for Shredded Chicken Hor Fun and the second day for Bak Chor Mee. No step-by-step photos today because I really don’t think you will need them!
I’ll leave you all with the braised mushrooms recipe today, and follow up with a recipe for Shredded Chicken Hor Fun soon, so stay tuned!
Chinese Braised Mushrooms
INGREDIENTS
- 40 grams dried shiitake mushrooms, about 6 to 8 pieces
- 2 teaspoons oyster sauce
- 2 teaspoons sesame oil
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 500 ml water, 2 cups, plus extra for soaking
INSTRUCTIONS
- Pour water over shiitake mushrooms and place a small bowl on top of the mushrooms to submerge them in the water. Soak them overnight until softened. If rushing for time, use hot water. Don't discard the mushroom water!
- Slice the softened shiitake mushrooms into thin slices (no need to discard the stalk).
- Combine the sliced shiitake mushrooms, mushroom water, oyster sauce, sesame oil, light and dark soy sauce, and 500 ml water in a small pot. Cover and bring to a boil. Turn the heat down and simmer for 1 hour until the mushrooms are incredibly soft and infused with all the flavours.
- Spoon the braised mushroom onto rice or tossed into your noodles.
Kala Asokan says
Do you think I could substitute shiitake with oyster mushrooms?
Jasline N. says
Hi Kala, I think it will be possible, but I don’t think you will not need to braise the oyster mushrooms for as long as the dried shiitake mushrooms.
Susan says
I love mushrooms, especially Shiitake, and would love to try this. I hate throwing away the stalks and it’s nice to know that they can be consumed with this preparation. Sorry, I’ve been absent for the past few weeks. I broke my wrist in an auto accident in July 🙁 It still hurts a little to use a keyboard but I’m trying.
Jasline N. says
Oh dear Susan! I’m so sorry to hear about it. It must have been a terrible fright, being involved in an accident. I hope your wrist recovers soon! Please don’t force yourself and rest more!
P.S. If you are preparing shiitake mushrooms for other dishes and don’t require the stock, you can reserve them to make soup stocks too; they add a wonderful flavour to soups 🙂
ChgoJohn says
This dish looks so good, Jasline. I think most of us take food for granted, whether at our parents’ home or locality in which we were raised. We realize its true value once we move away and find that nothing can compare. Like you, I learned to prepare the dishes for myself. 🙂
Jasline N. says
Your words totally nail it John. It’s quite sad as it’s usually too late when we realise its true value. But I guess at least it gives us an opportunity to learn what we used to take for granted. To more local food to come in the future, cheers! 🙂
Raymund says
That looks like a nice dish to put on top of a freshly steamed rice, noodles or even congee!
Jasline N. says
Thank you Raymond! It certainly is, my favourite is to toss it with noodles!
Karen says
Thank you for sharing this tasty recipe with us. Enjoy your holiday in Switzerland.
Jasline N. says
Thanks Karen! I just returned a few days back, wish I can be there longer!
Bam's Kitchen says
Love shiitake mushrooms and that broth is just amazing. I am still on the look out for a good Asian grocery store as we need many supplies. I miss the wet markets the most, especially in SG where you can get fresh pandan leaves. . Pinned!
Jasline N. says
Thank you Bobbi. I hope you find a good Asian grocery store soon! Here it’s impossible to find pandan too, so I brought a bunch of pandan from Singapore, wash and dry it, and stuffed it in small bunches in ziploc bags in the freezer. Hope you will be able to get your hands on some soon!
Gem says
Looking at this makes my mouth water. So good with just plain porridge!