Monday, 19 June 2017

Braised Cottage Cheese / Tofu, Spinach and Dried Mushrooms.....


This time during my trip to Singapore, I happened to pick up different varieties of Dried Mushrooms which are very popular like shiitake, oyster, flower shiitake, portobello and needle mushrooms. Before cooking the mushrooms, you need to soak the mushrooms in hot water for several minutes, squeeze the excess water out and then used them. Mushrooms have a meaty flesh and a woody flavor. If you don't have dried mushrooms, use fresh mushrooms which are available at your place. I have added cottage cheese, but tofu can also be used. Other ingredients that I have used are spinach, onion, garlic, ginger, green chillies, bird eye chillies and seasonings. This dish can be served as a starter for vegetarians... 

Ingredients
1 bowl of mix variety of dried Mushrooms soaked in hot water for 10 minutes and then squeezed them out from the water
6 to 8 pieces of cottage cheese / tofu cut into triangle shape 
1 big Onion cut into cubes
 6 Garlic cloves sliced
 1 small piece of Ginger sliced
2 Green Chillies cut lengthwise 
4 to 6 Bird eye Chillies 
A handful of spinach leaves along with it's stem broken into half 
Salt to taste 
1/2 tsp Black Pepper Powder
¼ cup of Oil
2 tbsp Soy sauce
1 tbsp Honey 
1 tsp Vinegar

Method 
Take a wok, add oil. Then fry the cottage cheese / tofu until brown on both sides. Keep it aside. In the same Oil sauté the garlic, ginger and chillies for a few seconds. Add the onions and saute till translucent. Add the spinach and sauté on high heat for a minute. Add the mushrooms, add the soya sauce,vinegar,honey, salt and pepper powder. Add the cottage cheese / tofu. Stir it. Cover let it simmer in it's juices for 2 minutes. Serve it hot.