Kim tien ke is a dish that is served on the
dining table or on New Year's Eve. This
dish is made from ribs or grilled chicken.
This dish originated from
Ingredients:
2 king oyster mushrooms
1/2 Jicama
1 tbsp cornstarch or tapioca starch
2 garlic cloves, minced
1 shallot minced
Sauce Ingredients:
1 tbsp soy sauce
1 tsp oyster sauce
1 tbsp sugar
1 tsp 5 spice
1 tsp Korean chili powder for color
You can substitute with annatto oil.
Other item:
Bamboo toothpick for skewering meat
Directions:
Slice king oyster mushrooms lengthwise,
about 1/2 inch thick.
Peel the Jicama and cut it into rectangular
pieces the width of the king oyster mushrooms.
Add cornstarch or tapioca starch to the Jicama and mix well.
Bring a pot of water to a boil and season
with onion powder, garlic, ginger, and five-spice powder. The five-spice powder, a blend of star anise,
cloves, Chinese cinnamon,
When the mushrooms cool, roll each piece of
mushroom with a piece of Jicama, using toothpicks to hold the mushrooms
together so they don't break when fried.
Repeat until all the mushrooms and Jicama are used up.
Take a pan, add about 1/4 cup of oil, heat
the mushrooms, and fry until golden brown.
Remove the mushrooms.
In the same pan, add the minced garlic and
onion and mix until fragrant. Then, add
the sauce and bring to a boil. Add the
fried mushrooms and cook until the sauce has reduced.
This dish is served with vermicelli and raw
vegetables or hot rice, accompanied by a traditional Vietnamese dipping sauce
made from fish sauce, lime juice, sugar, garlic, and chili. The sauce adds a tangy and spicy flavor to
the dish. Vegans can use the soy dipping sauce made with the same as fish sauce
Don't be afraid to experiment with this
dish. For a different twist, try rolling
it with fried tofu, or for non-vegetarians, shrimp or fish. Let your
imagination run wild and make this dish your own.
No comments:
Post a Comment