Sunday, December 28, 2008



2 cups Chinese Mushroom (wash, soaked, discard stem)
1 whole bulb of garlic (Skin on, smashed)
5 cloved of garlic (remove skin, minced)
1 cinnamon stick
3 star anise
2 tablespoon oyster sauce
1 tablespoon dark soya sauce
1 tablespoon light soya sauce
1 teaspoon five spice powder
500 ml water
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon pepper
For thickening: (mixed)

1 tablespoon corn flour
50 ml water


1) Heat up a little oil in a wok, fry minced garlic,
star anice, and cinnamon stick till fragrant

2) Drop in whole bulb of unskin garlic and
mushroom, fry for 3 mins

3) Add oyster sauce, dark soya sauce, light soya
sauce and five spice powder, stir fry till well

4) Add 500 ml of water, cover, lower flame and
simmer for 20 mins till mushroom soften

5) Add seasonings, pour in thickening mixture,
fry till thicken, switch off flame, serve

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