Isan-styled Grilled Mushrooms

Mention Thai food and thoughts of Tom Yum Goong, Pad Thai, Green Curry Chicken, etc spring to my mind. However, do you know the genres of Thai Food? I admit I wasn’t that well versed until a couple of years ago when one of my Thai friends gave me a quick rundown on it. Apparently, Thai food is categorized as Northern Thai, Southern Thai, Aahaan Dtaam Song (General Thai food) and Isan. I was very intrigued in finding out more about Isan food. It could be due to the fact sticky rice is used prominently in Isan dishes and I’m a huge fan of it! Also, a lot of their dishes are prepared in the style of salads (i.e papaya salad, minced pork salad, etc). I’ve been religiously studying my newly acquired “Pok Pok Cookbook” by Andy Rickers and came across this dish I thought is unique and something we don’t find in most Thai restaurants. The taste is refreshing with the right balance of flavors. It is definitely a crime not to share this. 🙂

Ingredients:
2 or 3 (150 – 200 g) large oyster mushrooms
Drizzle of vegetable oil
Salt and pepper

Dressing:
1 tsp Thai chilli powder (or any chilli powder)
1 tsp granulated sugar
2 tsp soy sauce
2 tsp lime juice
1 tbsp water
3 shallots (small red onions) – peeled and sliced thinly
1 stalk lemongrass – use tender parts, sliced thinly
A handful of mint leaves and coriander – chopped coarsely
1 tsp of toasted *sticky rice powder (optional) – see instructions below

Serves 2 – 3

Recipe source: Pok Pok (with slight modification)

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The mushroom stems are so smooth and white!

Cut the mushrooms into halves or quarters.

Season with salt and pepper and toss lightly with some vegetable oil just enough to coat them.

Heat up a griddle pan or skillet and grill the mushrooms, turning them over occasionally until they are cooked through, about 5 minutes. Remove from pan and set aside to cool.

I’m using a griddle pan.

In a wok or medium pan, combine the lime juice, soy sauce, water, sugar, chilli powder and lemongrass and heat until mixture is just warm to the touch. It is not necessary to bring to boil.

The gentle heat will melt the sugar and incorporate all the flavors together.

Add the mushrooms, shallots, mint leaves and coriander and rice powder to the wok with the dressing and toss well. Transfer into a serving plate and sprinkle a pinch more rice powder. Serve warm.

Taste and add more seasoning if necessary.

Not the most photogenic dish but taste oh-so-delish!

*Sticky rice powder
In a large pan, add in 1/2 cup of washed glutinous rice and toast them under low heat for 25 to 30 mins. They should look like this.

Remember to keep the heat really low – we want to toast the rice and not burn them. When the rice turns translucent and slightly golden, they are done!

Use a mortar and pestle or food processor and pound or grind into fine bits. Keep unused portion in an air-tight container for up to a week.

Full Instructions:

Cut the mushrooms into halves or quarters. Season with salt and pepper and toss lightly with some vegetable oil just enough to coat them. Heat up a griddle pan or skillet and grill the mushrooms, turning them over occasionally until they are cooked through, about 5 minutes. Remove from pan and set aside to cool.

In a wok or medium pan, combine the lime juice, soy sauce, water, sugar, chilli powder and lemongrass and heat until mixture is just warm to the touch. It is not necessary to bring to boil.

Add the mushrooms, shallots, mint leaves and coriander and rice powder to the wok with the dressing and toss well. Transfer into a serving plate and sprinkle a pinch more rice powder. Serve warm.

*Sticky rice powder
In a large pan, add in 1/2 cup of washed glutinous rice and toast them under low heat for 25 to 30 mins. Remember to keep the heat really low – we want to toast the rice and not burn them. Patience is the key to success. Use a mortar and pestle or food processor and pound or grind into fine bits. Keep unused portion in an air-tight container for up to a week.