White fungus or snow fungus is a kind of jelly fungus (kind of mushroom). Like its name, it is white in color. Normally we can get dried white fungus from traditional Chinese medicine shop, rather than fresh white fungus.Of course, you'll need to soak the fungus. When it turned soft, I'll trim off its root portion and divide the big chunk of them into florets. If I want to get the fungus cooked into soft jelly-like texture which is similar to gelatin, I'll let the desert boiling in slow cooker. Put the slow cooker under high heat for 2 hours and followed by low heat for the last 1 hour. Or, when I want to taste its crunchiness, I'll leave it simmers in a pot for about one and a half hour.
Referring to a Chinese nutrition book, white fungus's medical properties includes soothing our lungs. Besides, it contains protein that will promote detoxification of our liver. Also, it contains high fiber which boosts in peristalsis to prevent constipation. Its gelatin plays an important role in reducing cholesterol absorption.
To cook the white fungus dessert, the ingredients I prepared includes white fungus, dried longan, red dates, rock sugar, hard boiled quail eggs and water. First, bring water to boil in a pot. Add in the soaked and cleaned white fungus florets and leave it simmer under low heat for half and hour. Then, add in washed longan and red dates, continue to boil under low heat for one hour. Add in the shelled quail eggs and rock sugar 15 minutes before the dessert is ready.
I get a bowl of longan with white fungus dessert to put the dinner to an end. I was so awfully full that I feel like wanted to explode like a suicide bomber already. Yeah, this always happen when I'm going for eat-all-your-can-until-die buffet.Overall, the buffet dinner at Iro-Iro was satisfying. For only RM25.90 per person, not only I get all the food I likes, but also in a perfectly nice place. They don't serve pork and I've seen Malay people dine here before.
Although the entire restaurant area was quite large but table are quite limited. So, if you plan to come here in groups of several or more people, I strongly advise you to reserve a table.
Quick Fungus Pasta
Crème Bonjour Cuisine is a kind of crème fraiche but still not. The text on the package says cooking fraiche and it can be found in different flavours like pepper, chive and shallot, etc. We often eat Crème Bonjour Cuisine with baked potatoes which is really tasty, but the fraiche can be used to pies, pasta and almost anything. The newest flavouring we found just some days ago: Penny Bun and Mushroom. It’s delicous and is so good in pasta.
Wild black fungus salad with hot and sour sauce
This appetizer should come with a warning certificate (and a jug of cold water, or milk-based drink)! The crunchy texture of this rare mushroom variety absorbs the hot and sour sauce made of chicken stock, rice wine, vinegar, dark soy sauce, chili bean sauce, pepper and sugar.