Mushroom, black fungus and stuff

fungus
Enoki mushroom or called golden needle mushroom is the white colour, long stem mushroom. It taste nice when fried with tempura flour. Or use in steamboats and tomyams.

The black fungus is the fresh variety. It is crunchy and add ‘texture’ to steam fish, soup, stir fried dishes and also ‘kerabu’ or what we called, the Asian flavoured salad. This black fungus also come in dried varieties. There are two types, one is the huge black fungus, more suitable for stews and braised dishes. The other is the woodears (also the same but small). The dried version has to be soaked in water before cooking.

Of course, the other thing in the photo is the baby corn, which I am sure most people are familiar with.

**ADDITION
Percolator has commented the following. Thanks for the tips!

Fungus – the huge one is called ‘wan yee’ ie ‘cloud ear’ whereas the smaller one is ‘mook yee’ ie ‘wood ear’.

Posted by on May 14th, 2005 under Ingredients

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No Responses to “Mushroom, black fungus and stuff”

  1. percolator Says:
    May 14th, 2005 at 7:53 am

    Fungus – the huge one is called ‘wan yee’ ie ‘cloud ear’ whereas the smaller one is ‘mook yee’ ie ‘wood ear’.

  2. babe_kl Says:
    May 16th, 2005 at 3:18 pm

    eh, i thot it was the other way round? the big ones where one side is black and the other side is whitish gray is mook yee. and the small ones are wan yee??? no?

  3. lilian Says:
    May 16th, 2005 at 4:11 pm

    Er..yakah? I don’t speak Cantonese so all of them are ‘bok nee’ to us Hokkien speaking people.

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