Hello everyone, I'm in the kitchen today to cook. I haven't been posting much lately because I've been so busy, but I'm trying to get back to it. Today, I'm planning to share some cooking with you all. Today's dish is called "Tam Jaew Hed Nang Fai" (Spicyoyster mushrooms Salad). It's a Thai Isan dish that I really like because of its rich, savory flavor. It's especially delicious when eaten with sticky rice. Let's take a look at the recipe and ingredients.
Ingredients
- 300 grams oyster mushrooms
- 50 grams tri-colored chilies
- 20 grams garlic
- 50 grams shallots
- 1 tablespoon seasoning powder
- 1 tablespoon fish sauce
- 1 teaspoon lime juice
Methods
- Wash the oyster mushrooms and tear them into small pieces. Don't overdo it, as they won't taste as good when seasoned.
- Wash the chilies, garlic, and shallots and cut them into small pieces. Then, cook them over low heat until tender, but don't overcook them, as they can burn.
- Turn off the heat and set aside. Then, add the cleaned oyster mushrooms to the pan. Be careful not to add any water or anything else, as the mushrooms will release their juices. Cook until cooked and the water dries up.
- Then, coarsely pound the chili, garlic, and shallots. Don't overdo it.
- Pound the roasted oyster mushrooms together with the chili, shallots, and garlic. Then, season with fish sauce, seasoning powder, and lime juice.
- Taste and adjust the flavors to your liking. Add more to your liking.
- When done, serve with a sprinkle of spring onions. Today, I had sticky rice to go with it. It was so delicious!
And here's how to make a delicious and easy-to-make pounded oyster mushroom salad, a Thai Isaan dish. The flavor is spicy from the chili and a bit sour from the lime. Overall, it's a well-balanced dish. It's a spicy dish that can be eaten with sticky rice or fried meat. I hope you all enjoy this dish. Thank you for following along. Have a great day!