Do you notice that when Chinese New Year is approaching, flowers are being sold everywhere in Chinatown? I have no idea how does this tradition came about, but I do always see my mom decorating the whole house with big pretty flowers in giant flower pots. My younger self love to make fishes and cranes from red ang pows and hang them on those flowers as well as some potted plants we had in the garden.
I would love to do that with my kids, but too bad... our house is small and without a garden, we hardly has any plant with us.
So, the best idea that I can come out with, is to decorate these stuffed mushroom with pretty flower blossom that immediately bring out the Chinese New Year mood. Well they do look pretty cute, don't you think so?
If you are still thinking of what to cook for your reunion dinner, I hope you will give this a try!
Blooming Flower Stuffed Mushroom
Ingredients
A
- 1 egg tofu, mashed
- 150g fish paste
- 1 tbsp CP Clear Chicken Broth Concentrate
- 1/4 tsp salt
- 1/2 tbsp sesame oil
B
- 10 shiitake mushroom, fresh or dried (pre-soaked the mushroom if using dried mushroom)
- 1 stalk coriander leaves
- a handful of wolfberries, soaked
C
- 3 oz chicken broth
- 2 tbsp Shao Hsing wine
- 1/2 tsp oyster sauce
- 1/2 tsp fish sauce
- 1 tsp corn starch
- Mix together ingredients A
- Cut away the stem of the mushrooms.
- Spoon the fish paste mixture onto the mushroom and decorate with coriander leaves and wolfberries to form a flower shapes
- Steam the mushrooms for 15 minutes.
- Combine ingredients C in a pot, heat up and let it simmer until the sauce thicken.
- Pour the sauce over the dish.
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