Creamy Vermicelli and Ear Mushrooms Soup With Peanut Sauce
Soup with a creamy texture is one of my favorite types of soup, apart from the lighter and clear soup. Usually clear soup with transparent gravy I enjoy it when I feel cold. What is your favorite type of soup?
Anyway, from my blog title, maybe you feel a little weird about the type of mushrooms you use? I use super chewy mushrooms, which are usually used in soups at weddings in my area. It's a type of ear mushroom.
Button mushrooms are the best in my opinion because they are suitable for mixing many types of side dishes. But that doesn't mean ear mushrooms can't be mixed with many side dishes. However, its very chewy texture creates a strange feeling at times.
So, this time I will make ear mushrooms as a mixture of vermicelli soup, which is indeed popular in my area. The ear mushrooms I use are dried condition. I bought it at the local market. There are several advantages that we can get if we buy ear mushrooms in dry conditions. They will have a longer shelf life, and they will turn like fresh mushrooms when we soak them in hot water. It's like snow mushrooms in dry conditions.
Soak Ear Mushrooms Before Cooking Dish
To save time, I usually soak the ear mushrooms just before the start of my activity. Once I had the intention to make food with ear mushroom ingredients, I immediately immersed the ear mushrooms in boiling water. A minimum of 15 minutes, but longer than that is not a problem at all.
While soaking the ear mushrooms, I prepared other ingredients to save time. We can see the size of the ear mushrooms become enlarged when it has been soaked in hot water.
After soaking the ear mushrooms, cut them into small pieces according to the type of side dish that will be cooked.
Soaking Vermicelli with room temperature water
Not only do I prepare the ear mushrooms to be ready to use in cooking, but I also soak the vermicelli. The different thing is to soak the vermicelli, I use water at room temperature, not hot.
Soaking the vermicelli in hot water will only make the vermicelli crumble. However, the thing to note is that each type of vermicelli brand has a different level of elasticity and thickness texture. That's why it's recommended to look at the cooking instructions on each package of vermicelli (if not available, you can soak the vermicelli like I did, using cold water for at least 30 minutes).
MAKING PEANUT SAUCE
The key ingredient in this recipe is peanut sauce. I made my own peanut sauce. You can find many instant peanut sauce products in the market that are ready to be used in cooking if you want them.
For instant peanut sauce, it is usually dry, and you only need to mix it with hot water to get creamy peanut sauce.
Here I used 200 grams of peanut. Even if I have leftovers after cooking the vermicelli soup, I can still save the mashed peanuts for another dish at a later date because they won't rot in a while.
I fry peanuts for a while. Do not let the color be too burnt or dark which will make the final taste of the peanut sauce will be bitter. You can roast or heat them in a frying pan but without oil.
I finished frying peanuts, then I took my mortar and pestle. Then I crushed the fried peanut. To be honest, the activity of pounding peanuts requires patience and extra energy on hand. But you just need to get used to it and that's all. :)
Once the peanuts become grainy, I add a little bit of hot water and then stir them. Add the amount of hot water according to taste until the peanut sauce has the desired thickness.
So, peanut sauce has been used with other ingredients for a delicious vermicelli soup mix.
MAKING YELLOW PASTE
For the seasoning, I call it yellow paste. Here, I used onion, garlic, turmeric, coriander, and pecan. Blend them into a paste.
MIXING ALL INGREDIENTS
The essential components for making vermicelli soup are ready. So, it's time for us to mix all of them together.
Also, don't forget to taste the correction. Then lift. And serve while warm.
Well, because it is very creamy using coconut milk, the gravy will absorb the vermicelli very quickly. So you should serve this menu directly for maximum taste and texture.
I am very happy with the taste of this vermicelli soup which has a creamy gravy. Although the feeling of gravy disappears so quickly because it absorbs super quickly, it doesn't detract from the enjoyment at all.
Would you like to try a menu like mine, which is creamy, savory, and a bit sweet from the coconut milk effect? You have to try this one for dinner or even a bowl of warmness before you go to dinner in a couple of hours in the evening. :)
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: [email protected]