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Makan Mushroom Cookbook

  • “Makan” means eat in Malay. “Makan Mushroom” literary translates to let’s eat mushrooms. In this cookbook, Chef Eric low showcases the versatile mushroom as the key ingredient in both Western and Asian cuisines. Both common and lesser known species of mushrooms are presented in their most tantalizing creations, from appetizers to main courses and desserts. With easy to prepare recipes and commonly available ingredients, we are sure this cookbook will be your best companion for a healthy diet.

    Title: Makan Mushroom

    Author: Eric Low

    Language: Bilingual- English and Mandarin Chinese (Simplified)

    Condition: New

    Illustrations: Full color

    Pages: 121

    Publication Date: November 2013

  • Table of Contents

    • About the Author
    • Preface
    • Acknowledgements

    All about Mushrooms

    • Chilled Black and White Fungus Salad with Pork Skin
    • Pan Fried Gyozas with Mushrooms and Chives Filling
    • Kao Fu with Four Treasures
    • Hon Shimeiji and King Oyster Mushroom Chawanmushi
    • Agedashi Tofu with Mushroom sauce
    • Korean Kimchi Mushroom Salad
    • Vietnamese Mushroom Salad with Prawns
    • Salt and Pepper Enoki Mushrooms
    • Double-boiled Superior Broth with Morel Mushroom
    • Double-boiled White Fungus Soup with Fish Maw
    • Tom Yum Mushroom HotPot
    • Szechuan Spicy and Sour Mushroom Soup
    • Braised Chicken with Shiitake Mushroom and Chestnuts
    • Chinese Beef Steak with Porcini Mushroom
    • Vegetarian Abalone Mushroom Pot
    • Chilled King Oyster Mushrooms with Garlic Dressing
    • Steamed Chicken with Black Fungus, Ginger and Lily Buds
    • Stuffed Mushroom with Dried Scallop Sauce
    • Stir-fried Beef with Mushroom and Caramelized Garlic
    • Braised Monkey Head Mushrooms with Broccoli and Scallops
    • Stir-fried Prawns with King Oyster Mushrooms, White Asparagus and Tee Poh fish
    • Braised Bailing Mushrooms with Ginger Clam Broth
    • Chef Eric’s Special Teochew Zha Jiang Mian
    • Stir-fried scallops with Morel Mushrooms and Asparagus
    • Stir-fried King Oyster Mushroom with Sacha Sauce
    • Deep-fried Mushroom with Wasabi Mayo
    • Fresh Egg Noodles with Mushrooms and Chicken
    • Mushroom and Emmental Cheese Tarts
    • Stuffed Mini Portobello Mushrooms with Cheese Gratin
    • Grilled Portobello Mushrooms with Scrambled Eggs and Parma Ham
    • Porcini Mushroom Soup
    • Mushroom Consomme with Mushroom Chicken Dumplings
    • Italian Style Grilled Mushrooms Salad
    • Deep-fried Mushroom with Truffle Mayonnaise
    • Bacon Wrapped Mushrooms with Tomato Sauce
    • Mushroom Ducelle with Sausage in Filo Pastry
    • Sausage Frittata with Roasted Garlic Mayo
    • Linguine Pasta with Mushroom Sauce and Truffle Oil
    • Roasted Beef with Porcini Mushroom Sauce
    • Pork Piccata with Mushrooms Sauce
    • Crispy Mushrooms with Butter Milk Powder
    • Grilled Bailing Mushrooms with Miso Ginger Dressing
    • Steam Rice Rolls with Mushrooms and Soy Truffle Sauce
    • Asian Mushrooms Dumplings with Morel Broth
    • Taiwanese Mushrooms Lu Rou Fan (Taiwanese Mushroom Braised Pork Rice)
    • Japanese Garlic Mushroom Fried Rice
    • Stewed Eefu noodles with Mushrooms and Truffle Oil
    • Vietnamese Mushroom Summer Rolls
    • Double-boiled White Fungus with Papaya
    • Vietnamese Chilled White Fungus with Jasmine Water, Longan and Lotus Seeds
  • Chef Eric Low is the Chef-Owner of Lush Epicurean Culinary Consultancy, providing culinary expertise in multiple disciplines of the trade to major foodservice equipment and manufacturing companies, statutory boards, F&B institutions, and private culinary studios. Well versed in European, Latin American, Asian and Middle Eastern cuisines, Chef Eric is one of the few local Singapore-born chefs who have had the work experiences of cooking and mingling with local cultures in more than 30 countries around the world.




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