Minoo invited Winnie to demonstrate how to make Beancurd Roll in the South Arm Community Kitchen due to request from some participants.
Beancurd Roll is a very timing consuming recipe as it requires a lot of peeling, chopping and grating. Luckily we had a lot of helping hands that day.
We made two versions of the Beancurd Roll that day; a Pork Beancurd Roll and a Vegetarian Beancurd Roll because one of the participant is a vegetarian. For the vergetarian version, we substituted the pork with omelette, cabbage and mushroom. You can also use dried tofu for the vegetarian version.
The second dish that Winnie demonstrated is an Omelette with Onions and Shiitake Mushrooms.
1 pound onion, thinly sliced
3 eggs, lightly beaten
2 to 3 dried shiitake mushroom (soak in water to reconstitute)
2 garlic cloves, minced
bonito flakes for garnishing
1 teaspoon sesame oil
1 teaspoon mushroom seasoning granule (optional)
1 tablespoon soy sauce
1 teaspoon curry powder
1/2 teaspoon cumin seeds
1 teaspoon sugar
salt to taste
Makes 5 servings as side dish
Squeeze dry the reconstituted shiitake mushroom. Thinly slice. The dried shiiteake has more flavour than the fresh ones.
In a flat frying pan over medium heat, heat a teaspoon of oil and add minced garlic and cook for 30 seconds. Add shiitake mushrooms and cook until you can smell the fragrance of the mushroom. Remove the mushrooms from the pan and set aside.
Add two tablespoons of oil into the same frying pan and fry the onion until soft and lightly brown.
Season the onions with cumin seeds, curry powder, mushroom seasoning (if using) and sugar.
Add the soy sauce and season with salt to taste.
Return the mushrooms to the onion mixture and stir to distribute evenly.
Spread the onion and mushroom into an even layer.
Gently drizzle the beaten egg over the onion and mushroom mixture.
The egg mixture should just cover the onion mixture.
Drizzle the sides of the pan with sesame oil to prevent the omelette from sticking to the pan.
Cook on low heat until the omelette set.
Gently loosen the side of the omelette with a spatula and slide the omelette onto a plate.
Garnish with bonito flakes.
Winnie, thank you for sharing in the South Arm Community Kitchen.