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Sunday, 20 March 2016

Baked Crispy Enoki Mushroom - Oil Free 香脆金针菇-无油



This was my last year (2015) creation and I have been making this again and again because I am addicted to this! 

My inspiration of this creation was my hubby's complain. He says he never likes enoki mushrooms because it's so hard to chew. Well, I know what's in your mind now....YES, he is a super picky eater worse than my 7yo. So I thought of making it crispy by baking it (no deep frying with oil because I hate oily enoki, yeah....another picky eater here lol...).


Sometimes is good to have food critic at home so we will think out of the box to create something new. ;) 










Ingredients:

1 pkt Enoki Mushroom

Batter to coat:

2 tbsp Self Raising Flour

1 tbsp Rice Flour

2.5 tbsp Water

1 tsp Chicken Powder

Dash of White Pepper




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Method:

1. Mix all ingredients in a bowl, make sure the enoki mushrooms are coated with a thin layer of batter.

2. Shake off the excess batter from the mushroom, transfer to a lined baking tray. 



3. Bake in a preheated oven 200'C for 10 minutes. When it's done, leave it in the oven to slightly cool. This step is crucial for crispy result. 






4. Remove from oven, leave it on the baking tray to cool before serve. If you like my recipe, follow me on Miki's Food Archives Facebook Fan Page to receive more recipe updates. Enjoy! 
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