Oys­ter

Simply Her (Singapore) - - Home & Food How To -

They have a smooth, moist tex­ture with a sub­tle oys­ter­like flavour when cooked. Also known as abalone mush­rooms. PREP Cut off the lower part

of the stem to re­move any straw or wood, which they’re com­monly grown in. Use them whole, or cut the stem from the cap and slice both to cook. COOK Their flflavour makes them a good sub­sti­tute for seafood in soups like tom yam or in soupy noo­dles. You can add them to stir-fried kai lan,

braise them whole in oys­ter sauce, or juli­enne and dredge in flour, egg and bread­crumbs,

then deep-fry like cala­mari.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.