Yellow peeps, how are you? I wish you have had a marvellous week days and ready to dig up some stuff at home. Me? I have nothing much to do, just started my new job. Honestly, I am still nervous about it. There are lots of things I need to learn, it’s not totally new but definitely need to learn a lot. I know I will be learning from the expert, but it makes me even more nervous. Hahaha… Oops! I have been telling my fiancé about it and he laughs out loud saying that I am just like a fresh graduate. He’s been supporting me a lot, we’ve been through thick and thin together these few years and I highly appreciate his dedication and care for me. He will go extra miles for me if he thinks he needs to. About me quitting from my previous job and finding a new job, he has always been there for me. He is way wiser and maturer than I am. 🙂 Okay, enough about him. Let’s go back to the recipe that I am going to share.

It’s been a hot summer days, almost no rain. I got back to Bali a few months ago and the island is especially hot and humid. I was thinking to have some comfort food that help me to chill a bit. I don’t like cold foods in particular, but this time, I feel the need of it. Or I will be melted like a Sundae ice cream by the beach. I browsed the internet to find some recipes, I came up with Wood Ear Mushrooms from The Wooks of Life. I have been following their blog for sometimes as they’re used to post Asian recipes (Chinese especially). Their step by step also very easy to follow, so for someone inexperienced like, it won’t be a problem! Yippie!!! So, as what I am used to do. I don’t copy paste the recipe just like that just because when I cook, I find other ingredients that suit the recipe and automatically I add it in. This time the recipe I am sharing is also inspired by Chinese Cold Tofu (Liangban Tofu) from Chinese Sichuan Food. These ingredients combo are the best combination in a hot summer day. Let’s go!
Ingredients:
- 1 Block silken tofu
- 2 cups fresh wood ear mushrooms (you may use the dried wood ear mushrooms, dip it in water), trim and wash
- 1/2 Onion, dice and blanch in hot water
- Coriander
- Green onion, finely chopped
- 1 tbsp roasted sesame seeds
- 3 garlic cloves, finely chopped
Sauce:
- 1 tbsp Light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp water
- 1 tbsp Chinese black vinegar
Directions:
- In a pot, blanch the onion in a boiling water for 1-2 minutes.
- In the same pot, cook the wood ear mushrooms in a boiling water for 3-4 minutes. Drain and rinse mushroom and onion in cold water (I prefer iced water to keep it crunchy). Drain well.
- In a large bowl, mix all the seasonings. Then add the wood ear mushrooms and onion, mix it well. Last, add the tofu, carefully tossed it together.
- Serve it cold. Make sure the mixture is well mixed before serving. You may keep it chilled in the fridge and serve it when you’re ready.

Pity, I forgot to take some pictures in the process. Only manage to shot a couple of it before serving it. I will make sure to take some photos next time I make it and post it here. I hope you would like to try and tell me how does it taste. Have a great day peeps!
When I was writing this post, the news of corona virus have been on top. I pray for the best especially for the medical team, I thank you for your dedication and hard-work. No words could express how grateful I am for your beautiful souls.
The Hungry Kittens
xxLovexx









