I didn’t know I have other choices until Jacqualine from Yit Hong Pte Ltd introduced YIFON bottled mushrooms to me. I believe most of you do not know or hear about Yit Hong Pte Ltd before but how about Narcissus Canned Mushrooms or MaLing Luncheon Meat?
|Six different types and flavors of bottled mushrooms. At the back, table calendar featured celebrity chef, Chef Eric Teo, ambassador of Yit Hong Pte Ltd . (Samples provided by Yit Hong Pte Ltd)
Yit Hong Pte Ltd has been the sole distributor for popular canned food products from Narcissus and Ma Ling in Singapore, Malaysia and Brunei since 1954. In continuing their deep belief in quality and authenticity of food products, Yit Hong have also developed their in-house brand, YIFON. These bottled mushrooms are the latest products from YIFON.
|YIFON bottled Three Assorted Mushrooms which include button mushroom slices (蘑菇片), poku mushrooms slices (香菇片) and golden needle mushrooms aka Enokitake (金针菇)
YIFON Bottled Mushrooms are different from the usual canned mushrooms as they can be eaten straight from the bottle. They are packed from freshly picked mushrooms, with no preservatives nor artificial colourings added, so they are not only healthy, but also suitable for vegetarians and Halal users.
I cooked this Braised Taiwan Xinzhung Rice Vermicelli for a late lunch using YIFON bottled Three Assorted Mushrooms as part of the ingredients during CNY. I find it very convenient to use the bottled mushrooms for cooking. Imagine if I were to prepare three types of mushrooms how long would it take? By the way, I tasted the mushrooms before cooking, it has little savory taste and the texture was silky.
The meal was cooked in Happycall pan. You may use normal pan or wok, just need to adjust the cooking time accordingly.
Braised Taiwan Xinzhung Rice Vermicelli with YIFON Assorted Bottled Mushrooms (Using Happycall Pan)
Ingredients: (for serving of 2)
2 dried mounds Taiwan Xinzhung rice vermicelli (presoak in water for about 15-20 mins, drained)
1 bottle YIFON Assorted Bottled Mushrooms (drained)
8 medium/large prawns
¼ cabbage (cut into thin stripes)
1 tomato (cut into 8 wedges)
3 – 4 black fungus (presoak and cut into stripes)
2 –3 cloves garlic (chopped)
Braising sauce (mix together)
1 ½ cup broth*
1 tbsp oyster sauce**
1 tbsp abalone sauce**
½ tbsp dark soy sauce
1 tbsp Hua Tiao wine
½ tsp sugar
¼ tsp white pepper
* I used stock from canned abalone. You may use chicken stock or mix hot water with ½ tsp chicken granules.
** Can be used interchangeable.
1) Heat 1 tsp oil in Happycall pan, add chopped garlic, cover and lock with magnet, toss the pan till garlic becomes fragrant. Add cabbage, cover and lock with magnet, cook over medium heat till cabbage starts to soften (flip the pan as and when).
2) Add about 1 cup of broth, cover and lock with magnet, bring broth to a boil. Add rice vermicelli, cover and lock with magnet, cook over medium low heat for about 2 – 3 mins.
3) Open lid and check, gradually add in the remaining broth when the broth in the pan has dried up and continue to cook till the rice vermicelli is 90% done.
4) Arrange prawns, tomato and YIFON Assorted Mushrooms on top. Add in extra Hui Tiao wine if you like. Cover and locked with magnet to cook for another 3 mins max (not to over cook the prawns).
1) If fresh or dried mushrooms are used, you need to add in step 1.
2) This is not a sponsored post. The above review is merely sharing of my personal experience with the product.