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Wednesday, April 22, 2009

CHAN DUN DONG GOO (STEWED MUSHROOMS)

INGREDIENTS :

1/2 lb. of mushrooms
stock
2 cloves of garlic
1 small piece of ginger
salt
chinese sauce

METHOD :
Soak the mushrooms in hot water for 15 minutes, drain, and remove the stalks.
Crush the garlic with the blade of a knife and put it in a hot oiled pan, cook for 2 or 3 seconds and remove from the pan.
Put the mushrooms in the same pan and cook for 10 minutes.
Now put the mushrooms in a saucepan with a quarter more than sufficient stock to cover, and the piece of ginger, crushed with the a knife.
Bring the boil and simmer for 6 hours.
Before serving, remove the ginger and season with a little salt.
Serve with chinese sauce.

INGREDIENTS :

1/2 lb. of mushrooms
stock
2 cloves of garlic
1 small piece of ginger
salt
chinese sauce

METHOD :
Soak the mushrooms in hot water for 15 minutes, drain, and remove the stalks.
Crush the garlic with the blade of a knife and put it in a hot oiled pan, cook for 2 or 3 seconds and remove from the pan.
Put the mushrooms in the same pan and cook for 10 minutes.
Now put the mushrooms in a saucepan with a quarter more than sufficient stock to cover, and the piece of ginger, crushed with the a knife.
Bring the boil and simmer for 6 hours.
Before serving, remove the ginger and season with a little salt.
Serve with chinese sauce.

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