Monday, 14 September 2009

CNY mushrooms and noodles (chap chye)

And now some food!

The theme for yesterday's potluck was 'new,' to go with Miss T's newly renovated house. There was lots of awesome food, including delicious sausage rolls, rice paper rolls, a savoury watermelon salad, an array of dips, and other delicious savoury goodies. There was a whole table of sweet goodies as well, my personal favourite was the homemade chocolate icecream, but there was also gingerbread, chocolate balls, lots of cookies, and a fantastic apple risotto thing. It was fantastic! I'm so enthused by our first proper vegan potluck experience that I totally want to hold one soon at House of Penguin!

I was concerned that if I took the 'new' theme to mean new dish, or new ingredient, there might be some sort of unexpected culinary failure and then we'd have to turn up with no dish to share and I'd be all embarrassed, so we went an alternative route and took the new theme as '新年,' or Chinese New Year.

I can't remember what this dish is actually called, so perhaps my sister will read this and remind me - it's something my mum cooks for CNY, and it's delicious. It's also a bit modified - it should have three types of mushrooms, but I only had two, so I went with what I had. ETA: hooray for J! It's chap chye.

mushroom and noodles

CNY mushrooms and noodles

The secret to this is not to soak the noodles for too long - I always do and it messes with the consistency of the dish, but it's still delicious!

1 pack bean/cellophane noodles
lots of dried chinese mushrooms
lots of dried black fungus
small piece of fresh ginger, minced or chopped small
one clove of garlic, minced or chopped small
half a cup of stock
half a teaspoon of chilli flakes
1 tbl of dark soy sauce

Soak the mushrooms in hot water for at least an hour, preferably two. Top up with more hot water if they expand so much they're no longer covered.

Soak the bean noodles until soft, then drain.

In a hot wok, heat a teaspoon of peanut oil. Throw in the ginger and garlic, toss through, then drain the mushrooms and throw them in. Toss a few times, then pour in the stock and the chilli flakes. Toss through, then cover and leave to sit for about five minutes. Lift the lid and add the noodles, as well as the soy sauce. Mix through, so that the noodles are all consistently coloured. Put the lid on and leave to simmer until it has soaked up the rest of the stock and sauce - this is a dry dish, it shouldn't drip at all whilst serving.

It's for longevity, you know.


Miss T said...

Oh I just got it! I heard you say your mum cooked it for new year, but, densely, I didn't get the connection! Very clever; I love the interpretation and I really enjoyed the dish too.
Very glad you and D could make it to your first potluck as Melb residents!

lisa said...

I thought Pip made this dish for some reason. It was yum - love the 'new' connection too. And I reckon you should totally have a potluck too! Though it would shame me if you had a potluck before me, considering I have been attending and not hosting potlucks for so long...

steph said...

Thanks Miss T! We were very glad to make it, we had a great time! Thank you for hosting it!

Lisa, thanks! I've already been tossing around ideas for themes for a potluck, but Danni has informed me I should let other, longer-term residents of Melbourne host first! :o)

Anonymous said...

It's called chap chye. It's got lily buds and fungus and mushrooms and vermicelli.

steph said...

Yay! Thank you J <33333

Vegetation said...

Yum! This sounds amazing!!! I have to stock up on black fungus next time I'm at the local grocery!!