Braised Mushrooms, Eggplan and Fish Maw in Oriental Style ala Dentist Chef

Resep Sapo Jamur, Terung dan Hipio

Fish maw, swim bladder, gas bladder or air bladder is an internal gas-filled organ that contributes to the ability of a fish to control its buoyancy, and thus to stay at the current water depth without having to waste energy in swimming. The swim bladder is also of use as a stabilizing agent because in the upright position the center of mass is below the center of volume due to the dorsal position of the swim bladder. Another function of the swim bladder is the use as a resonating chamber to produce or receive sound.

In some Asian cultures, the swim bladder of certain large fishes are considered a food delicacy. In China they are known as fish maw, 花膠/鱼鳔,and are served in soups or stews. Swim bladders are also used in the food industry as a source of collagen. They can be made into a strong, water-resistant glue, or used to make isinglass for the clarification of beer.

Indonesia chinese descent called fish maw  hipio. The fish maw is dried and then deep fried until crincled cracker. Before readily to cooked, the f ish maw is soaked in water to soften  it or even boiled with a little of lime juice to remove any fissyness smell from the fish maw.  Prefried or readily fried fish maw is common in asian groceries,

Ingredient:

1  precooked fish maw/ hipio, yg telah digoreng, soaked/rendam, cut into bite size

1 medium size  eggplan/terung, cut into bite size, deep fried, drained

1/2 cup straw mushroom, cut into half

4 dried shiitake mushroom, soaked, drined, sliced

5 dried chillies, cut into 3 cm long

1/2 onion, cut into square

6 cloves garlic, finely chopped

2 tbsp oyster sauce

1 tbsp worchestershire sauce

1tbsp mushroom sauce

1 tsp sesame oil

2 cups water

Instruction:

1. Heat up 1 tbsp vegetable oil in a wok pan, saute garli until slightly browned.
2. Add Onion and keep stirring until fragrance
3. Add all mushrooms, fishmau and continue stir obout 5 minutes
4. Add dried chillies, mushroom sauce, oyster sauce, worchestershire sauce and water, bring to boil
5. Add eggplant and simmer until the sauce is thicken.
6. Add sesame oil just before you served it.
7. Served with steaming hot rice.

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