Today is the last day of our Good Friday/Easter long weekend.
I’ve been very productive in the kitchen, and so I’m about to have one of my blogging ‘spurts’ where I post up a load of pics and updates in one go.
Incidentally, I decided weekends SHOULD ideally be four days long… Friday is to recover from the work week, Saturday is for housework, Sunday is to go out and catch up with friends and Monday is for finishing off everything you haven’t done over the weekend and to mentally prepare yourself for another work week.
I found this lovely sounding recipe online on Saturday: steamed silken tofu wih enoki and beech mushrooms. I just HAD to try it. So I added the necessary ingredients to my shopping list for later.
The tofu easy enough to find… but as for the enoki and beech mushrooms… not a single strand to be found for the love of money. The search continued until Sunday even at a different store. The lau pan niang at Kongs Supermart told me that the supplier in Perth was having issues with the supply of the mushrooms.
So I resorted to the alternative. Canned mushrooms.
It’s very simple to prepare. Just arrange cubes of the silken tofu in a deep dish, top with mushrooms and steam on high heat for about 10 minutes.
Then drizzle some light soy sauce and a touch of sesame oil and garnish with some spring onions and fried shallots.
Hubby gave the thumbs up and said he couldn’t tell the difference that these were canned mushrooms. Nevertheless I’ll be on the lookout for fresh enoki and beech mushrooms the next time round to try this again.