INGREDIENTS:
500 g cooked ecoBrown’s rice
10 g ginger
8 g garlic
40 g cooking oil
250 g mushroom paste (recipe follows)
40 g carrot, cubed
30 g white cabbage, julienned
30 g baby corn, diced
1/2 tsp salt
1/2 tsp white pepper
2 sprigs coriander
1 tbsp fried shallots
2 key limes
METHOD:
1. Heat cooking oil with garlic and ginger over medium heat. Cook until fragrant.
2. Add in mushroom paste and cook for another 2 minutes.
3. Add in vegetables and seasoning and stir-fry for another 2 minutes.
4. Add in rice and cook for 2 minutes.
5. Once done, dish out and garnish with coriander, fried shallots and limes. Serve warm.
Mushroom Paste:
190 g reconstituted shiitake, diced
30 g cooking oil
40 g shallots
15 g garlic
30 g bean paste
reserved liquid from soaking mushroom
20 g porcini powder, optional
15 g white pepper powder
60 g mushroom essence powder
1 tbsp black soy sauce
2 tbsp soy sauce
1 tsp Maggi seasoning
30 g bean paste
METHOD:
1. Heat up saucepan over medium heat; add in oil and sauté onion and garlic for 10 minutes. Add in bean paste and continue cooking until fragrant.
2. Add in diced mushroom and cook for another 8 minutes.
3. Add in porcini powder and mushroom essence into mushroom water, mix well and pour into the pan and cook for another 5 minutes.
4. Add in soy sauce and dark soy sauce and other seasonings.
5. Once thickened, keep aside for later use.