For the first time in THG history, I’ve invited a blogger to guest post on my blog.With their shared passion for food and cooking, guest bloggers bring in a blast of fresh air to any blog.
Because Catholics all over are observing the Holy Week, this recipe is a welcome addition to your tables come Good Friday.
Everybody, meet Raymund!
Wow! This is my second time to guest post and I am really honoured that I was invited by Gio to do this for his food blog, I’ve been reading his blog posts for roughly 3 months now and I am always thrilled to see his new post and sometimes feel home sick especially when I see local Filipino dishes that I like which is impossible to make here. Anyway, before we start with our post let me introduce myself first.
Well my name is Raymund and I am the person behind the blog called AngSarap (A Tagalog word for “It’s Delicious”) , I am a Software Developer / Architect by profession and my passion is to cook, travel and take photographs (isn’t that the best combination). I’ve been cooking since I was 7 years old and since then I have been cooking my family dinners. I’ve travelled a bit and lived in different countries due to my profession hence I have a good grasp of local the different cuisines which is very evident on my blog.
The blog is nearly two years now and it has a good reception in the food blog circle as well as Filipino communities around the world. It showcases dishes basically from everywhere but with Filipino, Spanish and Chinese twist which are the primary influence in the Philippine cuisine. The goal of my blog is to educate people with what Philippines have to offer in terms of culinary arts and like I said in my past posts why Philippines is the only Asian country without an identity or even representation, what I mean by that is you have the Malaysian, Singaporean, Vietnamese, Indian, Japanese and Thai but where is the Philippines? Is it even known? That’s what I want to change, and I hope I can start with this blog. Now I guess that’s enough about me and if you want to know further please follow my blog and start learning about what you are missing if you haven’t tried Filipino dishes yet.
For this guest post I was initially requested to post any of the three options; something that I miss from the Philippines, a specialty food from where I live now or a vegetable dish, I had chosen the latter due to several reasons. First, while I do miss a lot from the Philippines I guess Gio has a lot of very good Filipino food posts already, just look at his story on this adobo it’s the most authentic preparation of adobo you can get. Next is some specialty where I came from, I guess this would be hard to make as what I consider a local specialty in New Zealand is what they call Hangi, a dish where pork cooked in an underground pit so it will involve digging a pit in the ground, then heating stones in the pit with a fire, placing baskets of food on top and finally covering everything with soil trapping the heat for several hours cooking what’s beneath. I want to do this sometime though. So it left me with the only option which is a vegetable dish which suits well with the Lenten season. So for today we will be making some Broccoli and Golden Mushroom with Dried Shrimp’s a creation by yours truly.
This dish is a dish made out of broccoli florets mixed with some Golden Mushrooms, it is then flavoured with mixed Asian sauces and dried shrimps. The result is a good combination of different textures and flavours – just imagine the soft and earthy mushrooms, crunchy broccoli, salty crispy dried shrimps and the sweet and savoury sauce. Words can’t just explain it further so I just leave you to try it and find out.
Golden Mushrooms with Broccoli and Dried Shrimps
- 1 head broccoli, cut into florets
- 1/4 cup dried shrimps (hibe)
- 1 bunch golden needle mushrooms
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1/4 cup Chinese cooking wine
- 1/2 cup seafood stock
- 1 tbsp tapioca starch
- 1 tsp sesame oil
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- In a pot add water and bring it to a boil, once boiling drop the broccoli and cook for 1 minute. Remove from pot, drain then run in cold water. Set it aside.
- In a small bowl mix together oyster sauce, hoisin sauce, soy sauce, Chinese cooking wine, seafood stock and tapioca starch. Set it aside
- In a wok add oil then sauté garlic and shallots.
- Add dried shrimps and stir fry for a minute or until fragrant and crunchy.
- Add golden mushrooms and stir fry for 2 minutes.
- Pour in the mixed sauce then bring it to a boil, once boiling add the broccoli and stir fry for 1 minute.
- Add sesame oil then turn heat off, serve while hot.