{"id":39035,"date":"2022-04-26T11:27:25","date_gmt":"2022-04-26T03:27:25","guid":{"rendered":"https:\/\/www.lagourmet.com.my\/?p=39035"},"modified":"2022-04-26T11:36:18","modified_gmt":"2022-04-26T03:36:18","slug":"best-braised-dried-oysters-and-mushrooms-with-fatt-choy","status":"publish","type":"post","link":"https:\/\/lagourmet.com.my\/dev\/best-braised-dried-oysters-and-mushrooms-with-fatt-choy\/","title":{"rendered":"Best Braised Dried Oysters and Mushrooms with Fatt Choy"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<\/p>\n<h2><span style=\"font-weight: 400;\">Best Braised Dried Oysters and Mushrooms with Fatt Choy<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">This is quite possibly one of the most well known Chinese New Year&#8217;s dishes! In this conventional dish, abalone and the mushrooms are braised and afterwards covered with a fatt choy. The name of the dish itself has an auspicious meaning of cheerful occasions and flourishing.\u00a0<\/span><\/p>\n<p>Here&#8217;s how to make b<span style=\"font-weight: 400;\">est braised dried oysters and mushrooms with fatt choy<\/span><\/p>\n<p><iframe title=\"The Best Braised Dried Oysters &amp; Mushroom with Fatt Choy For Chinese New Year\" width=\"500\" height=\"281\" data-src=\"https:\/\/www.youtube.com\/embed\/-W5oy_6yr40?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" data-load-mode=\"1\"><\/iframe><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">10 g fatt choy<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 can abalone (dried)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">12 dried oysters<\/span><\/li>\n<li><span style=\"font-weight: 400;\">20 g rock sugar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tsp garlic (minced)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tsp minced ginger<\/span><\/li>\n<li><span style=\"font-weight: 400;\">750ml water<\/span><\/li>\n<li><span style=\"font-weight: 400;\">250 g broccoli (cut into florets)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">12 dried shiitake mushrooms (soaked to soften)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Scallop abalone sauce<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A little dark soy sauce for colour\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4 tbsp oyster sauce\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Steps to make Best Braised Dried Oysters and Mushrooms with Fatt Choy<\/span><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\"> Put the soaked mushroom with potato starch. Squeeze them together. The potato starch will help to remove any impurities. Once done, bring it to the sink to wash the starch away.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Cut the stalk of the mushroom and set it aside.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Put water into the La gourmet pressure cooker and let it boil.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Once boiled, add all the broccoli and a pinch of salt, sugar and oil. Dish it out when done.<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Add sesame oil. Saute the garlic and ginger.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Add in the dried oysters and continue to stir fry.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Put the mushrooms in and add a bit of water to braise them.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Put in all the seasoning &#8211; oyster sauce, dark soy sauce, chicken stock, rock sugar and cooking wine.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Close the pressure cooker and let it cook for 15 minutes.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Dish out the ingredients once done. Place the broccoli florets around the plate and the mushrooms in the centre.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Next, put the juice of the abalone and a bit of water into the pot. Let it boil.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Make a corn starch slurry on the side to get ready.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Add in abalone after the sauce boils. Give it a quick stir and dish out.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Put the fatt choy into the pot and let it boil for a while.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> Put the abalone on top of the mushrooms and fatt choy on top.\u00a0<\/span><\/li>\n<\/ol>\n<p>You may be interested in these auspicious dishes as well!<br \/>\n<span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.lagourmet.com.my\/salty-prawn-recipe\/\">Aromatic salty prawn<\/a><\/span><br \/>\n<span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.lagourmet.com.my\/deep-fried-fish\/\">Deep fried fish<\/a><\/span><br \/>\n<span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.lagourmet.com.my\/fish-maw-soup\/\">Fish maw soup<\/a><\/span><\/p>\n<p><b>Why do we need to soak the mushrooms?<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Other than the abalone, the mushroom is the co-star to this best braised dried oysters and mushrooms with fatt choy dish. Chinese dried mushrooms (likewise called dark mushrooms or dried shiitake mushrooms) have an extremely substantial flavour that upgrades the kind of soups, saut\u00e9s, and braised dishes. Be that as it may, the dried mushrooms should initially be rehydrated. This is a common step regardless of whether you&#8217;re wanting to throw them in a soup or stock. Other than giving them a plumper surface, soaking the dried mushrooms helps eliminate any particles of soil.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Cold water is certainly the most <span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.thespruceeats.com\/how-to-rehydrate-chinese-dried-mushrooms-p2-4110249\">ideal way to rehydrate<\/a><\/span> dried shiitake mushrooms as it assists the mushrooms in retaining all their flavour.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The fluid from soaking the dried mushrooms can be utilized to upgrade the kind of soup or braising fluid or it very well may be added to saut\u00e9ing vegetables to keep them from drying out. It additionally makes an extraordinary veggie lover\/vegetarian cordial substitute for chicken stock in plans. Strain the water properly before use.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Furthermore, don&#8217;t toss out the cut mushroom stems; they are an extraordinary method for adding additional flavour to a soup. Simply seal in a plastic sack and freeze until required.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>How would you clean the Fatt Choy prior to cooking?<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Put the fatt choy in cold water and let it soak for 15 minutes. Wash it around a piece to wash off any soil or particles. Take out the fatt choy and dispose of the water. Repeat the soaking process again until it is clean. Drain it in a colander to remove all the water.<\/span><\/p>\n<p>Hope you enjoy this Best Braised Dried Oysters and Mushrooms with Fatt Choy from us!<\/p>\n<p>For more amazing <span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.lagourmet.com.my\/\">cookware promotions<\/a><\/span>, drop by our website![\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text] Best Braised Dried Oysters and Mushrooms with Fatt Choy This is quite possibly one of the most well known Chinese New Year&#8217;s dishes! In this conventional dish, abalone and the mushrooms are braised and afterwards covered with a fatt choy. The name of the dish itself has an auspicious<\/p>\n","protected":false},"author":8819,"featured_media":39043,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[493],"tags":[],"class_list":["post-39035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-malaysia-recipe"],"modified_by":"La Gourmet","_links":{"self":[{"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/posts\/39035","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/users\/8819"}],"replies":[{"embeddable":true,"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/comments?post=39035"}],"version-history":[{"count":0,"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/posts\/39035\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/media\/39043"}],"wp:attachment":[{"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/media?parent=39035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/categories?post=39035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lagourmet.com.my\/dev\/wp-json\/wp\/v2\/tags?post=39035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}