Baked Pineapple and Wood Ear Salad

TzuChiCultureMission
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Baked Pineapple and Wood Ear Salad
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That’s interesting and sounds delicious. I like wood ear mushrooms.

Ingredients:

* 50g dried wood ear mushrooms, soaked and rehydrated
* 100g carrots
* 120g cucumber
* 120g celery
* 50g fresh ginger
* 3 chili peppers
* 40g cilantro
* Half a pineapple, peeled
* 3 fresh tofu skins
* 75ml water
* A dash of spicy oil
* 2.5g salt
* 35g black vinegar
* 20g sugar
* 7.5g Worcestershire sauce
* 25g vegetarian oyster sauce
* 50g soy sauce
* 30g soy sauce paste
* 30g sesame oil

Directions:

1. Preheated oven to 180 degrees Celsius. Cut half of the pineapple into ginkgo-shaped pieces and bake for about 15 minutes. Cut the remaining half into small pieces, and set aside.
2. Blanch the whole cucumber for 20 seconds, soak in cold water, drain, cut into shreds, and set aside.
3. Shred the carrots, blanch them with the rehydrated wood ears, soak in cold water, drain, and set aside.
4. Pan-fry the tofu skins, let them cool, and cut into shreds.
5. Cut the celery into 3-cm segments, blanch, soak in cold water, drain, and set aside.
6. Shred the ginger and chili peppers, and mince the cilantro.
7. In a container, combine the blanched wood ears, carrots, celery, cucumber, tofu skins, and fresh pineapple pieces. Marinate with the spicy oil, salt, black vinegar, sugar, Worcestershire sauce, vegetarian oyster sauce, soy sauce, soy sauce paste, and water.
8. Drizzle with sesame oil, sprinkle cilantro on top, and mix in the baked pineapple before serving.

wooow so delicious! where u got the recipe from? first time u cooked it? nice

I don’t understand why every comment here is downvoted, did I miss something?

looks so yummy!

Tasteful Fusion: Baked Pineapple and Wood Ear Salad

In the ever-evolving world of food, fusion cuisine has emerged as a popular trend that combines the flavors and cooking techniques of different cultures. One such innovative dish is the Baked Pineapple and Wood Ear Salad, a harmonious blend of sweet and savory elements from the East and West.

The Star of the Show: Baked Pineapple

The sweetness of pineapple is a classic dessert flavor, but in this dish, it takes on a new dimension when baked to perfection. The pineapples are cut into wedges and baked in the oven with a mixture of brown sugar, honey, and a hint of cinnamon until caramelized to a golden brown. The result is a tender and juicy pineapple with a crunchy, caramelized exterior, adding a delightful textural element to the salad.

The Supporting Actor: Wood Ear Mushrooms

Wood ear mushrooms, also known as auricularia auricula-judae, are a popular ingredient in many Asian dishes. They have a distinctive ear-like shape and a delicate, crunchy texture that pairs perfectly with the sweet pineapple. In this recipe, the wood ear mushrooms are sautéed in a mixture of garlic, ginger, and sesame oil to bring out their natural umami flavor and aroma.

The Savory and Sweet Harmony: The Salad

To assemble the salad, the baked pineapple and sautéed wood ear mushrooms are combined with a bed of mixed greens, cherry tomatoes, and crispy chopped macadamia nuts. The sweetness of the pineapple, the earthiness of the wood ear mushrooms, and the crunch of the macadamia nuts come together in perfect harmony, balancing each other out with their contrasting flavors and textures.

The Finishing Touches

To complete this flavorful salad, a simple vinaigrette is drizzled over the top, made with soy sauce, rice vinegar, and a hint of sugar. The acidity of the vinaigrette adds a bright and refreshing element to the dish, while the soy sauce and sugar enhance the savory and sweet flavors of the ingredients.

Conclusion

The Baked Pineapple and Wood Ear Salad is a symphony of flavors and textures that will delight your senses and leave you wanting more. This innovative fusion dish brings together the best of Western and Eastern cuisines to create a truly unique and memorable culinary experience. With its sweet, savory, and crunchy elements, it’s a perfect salad to serve at your next dinner party or special occasion.

Recipe:

Ingredients:

  • 1 large pineapple, cut into wedges
  • 2 cups wood ear mushrooms
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 2 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 4 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crispy chopped macadamia nuts
  • Soy sauce
  • Rice vinegar
  • Sugar

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Mix brown sugar, honey, and cinnamon in a small bowl.
  3. Bake pineapple wedges for 20-25 minutes or until caramelized.
  4. Sauté wood ear mushrooms with garlic, ginger, and sesame oil for 3-4 minutes or until tender.
  5. Combine mixed greens, cherry tomatoes, and baked pineapple in a large bowl.
  6. Add sautéed wood ear mushrooms and crispy macadamia nuts to the bowl.
  7. Drizzle vinaigrette made with soy sauce, rice vinegar, and sugar over the top.
  8. Serve immediately and enjoy!

Baked Pineapple and Wood Ear Salad

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