Friday, August 2, 2013

Grow Shitake Mushroom from the Kit

 
 

I loveeee mushrooms!.... any type of edible mushroom....Shitake, Oyster, Maitake ( Hen of woods ), Enoki, chanterelles, cremini. These are the most common type of mushroom we can found in market, except Maitake  I only come across once a year here where I live. I didn't see it on market this year..don't know because not as popular or other reason.  Maitake is the sweetest mushroom  compare to others that I mention above.  Even just saute it with garlic  were so tasty. The sweetness were company with very little bitterness after taste , it didn't bothers me.
I ate several type of mushroom in the past that I don't even know their names...found in the Asian market packed and written in language that  I can't read. It's meaty and smooth... Also ate some wild mushroom from Borneo and loved it.

There are so many edible mushroom that I only heard they names and see the pictures...and no luck find them  fresh in the market. Such as Lion's of Mane, Morel, Shaggy Mane
Then cross to my mind to grow it my self , with no experience growing mushroom I decide going with the mushroom kit. Every type of mushroom have difficulty to grow so I pick the easy one to start, Shitake mushroom.
Long story short, I got my mushroom kit online follow the direction and have plenty at the first harvest.









Sunday, December 16, 2012

FALL at SANDAWAY
 
 
Fall At Sandaway
 
 
 
sunset at Sandaway
 
 
I took this landscape pictures using  Canon EF 14mm f/2.8 L II USM lens . I have to say I love this lens. Very happy with the result.  I using it for landscape and interior.
 
 

Monday, January 9, 2012

Sandaway

Sandaway B&B waterfront lodging






Winter Sunsets




Spring



Summer








Monday, November 14, 2011

Tuckahoe State Park - Eastern Shore of Maryland




We have passed Tuckahoe State Park many times, just driving by the road...until a couple days ago, we decided to hike around the wild trail and the lake there. I guess the timing when we were arrived was right for taking the pictures. The sun was great angle and the color was golden yellow....The temperature that day was nice.
I won't write long to describe, let the pictures just speak for themselves :)
PS: I always lose some of the rich colors when I upload to blogger. If anyone knows how to prevent this please  leave a  comment. It would be much appreciate ^_^































Monday, October 24, 2011

Vegetable dumplings - Chai Kue


Vegetable Dumplings
This is one of my favorite snacks. Chai kue or Choi Pan means vegetable cake. Basically, its stir fried vegetables  wrapped in thin dough. As the filling usually is jicama, Chinese chives, or yam.  The skin is slightly sticky but has a very nice chewy texture with a contrasting  crunchy  texture and delicious vegetables inside .
This time I made the jicama filling. I  prepare  dough by cooking it on stove.  And the result is pliable dough and not easy to tears. I found other method by mixing the hot water is too easy to break or tears.
Dough Ingredients

180 gr rice flour
25 gr tapioca flour + 50 gr
1/4 teaspoon salt
450 ml water + 200 ml

Directions


Mix all dough ingredients except  additional 50 gr tapioca and 200 ml water. Cook on medium heat on medium stock pot or wok until mixture start to thicken, then turn to low heat.


Keep stirring, this point  add additional 200 ml water a little at a time. Cook until the dough translucent.
Transfer to a big bowl add the 50 gr tapioca, mix. If the dough still sticky, add more tapioca. Just be careful do not adding to much  tapioca that can make  dough too chewy.
Use  a tortillas press to make thin dough. Place a tablespoon of cooked filling in the center of the dough. Fold it into half and gather the outer edge of the circle to form pleats, then pinch the edges together. Do the same for the rest of the dough pieces.

Place dumplings in a greased bamboo basket. Steam over rapid boiling water for 12-15 minutes.  Glaze with garlic oil after steaming.

Filling Ingredients

200 gr jicama, julienned
2 tablespoons oil
1 tablespoon garlic oil
50 gr dried shrimp, chopped
1 tablespoon sugar
salt and white pepper to taste

Directions

Saute the dried shrimp with oil until fragrant. Stir in Jicama, sugar, salt and pepper cook until translucent. Add garlic oil stir to mix. Make sure to cook all the moisture up. The filling that too wet can ruin the wrapper.


Dipping Sauce

50gr chili paste ( I use Sambal cap jempol )
250 ml water
25 gr sugar
2 tablespoon vinegar
1 teaspoon salt
1 clove garlic, grated

Stir in all ingredients in a bowl and mix well.