Receta Copycat Kanin Club’s Vegetarian Delight

by Ang Sarap

For many months now, I am in continuous search for those lesser known Filipino dishes and in line with that search I am also reading the menus of popular Filipino restaurants just to double check if I had missed some dishes that I haven’t posted yet. After that thorough exercise I discovered Kanin Club, while I haven’t tried their dishes yet, I try to recreate them basing on the description on the menu as well as the reviews I read about this place, hence we already had posted dishes like their Crispy Dinuguan, Sinigang na Sinangag and KC Turon. They all sounded really exciting as they are a fusion on different Filipino dishes, what’s even better is that even I haven’t tried the real thing when I made them at home it was a success, unbelievably phenomenal. Today we will again make something from their menu called Kanin Club’s Vegetarian Delight, on their menu it was described as “banana blossoms, 3 kinds of mushrooms, and tofu, sautéed in vegetarian oyster sauce. It might just convince you to turn vegetarian.” It sounded similar to me because there is a nearly similar dish called Buddha’s delight and that nearly made me vegetarian, for a vegetable dish it was so tasty. To help recreate this I also looked at the photos online to see how the end product look like. I was quite surprised at it was soupy, with those information in mind I am now confident I can recreate this at home and hopefully those of you who had tried the real thing try this as well so I know how it compares Copycat Kanin Club's Vegetarian Delight   Save Print Prep time Cook time Total time   Serves: 5-6 Ingredients 8 pcs dried shiitake mushrooms 12 pcs button mushrooms, sliced in half 425 g can straw mushrooms, drained and sliced in half 1 block firm tofu, cubed 1 cup banana blossoms 5 cups vegetable stock 3 tbsp tapioca starch ½ cup water 4 tbsp oyster sauce or vegetarian oyster sauce 1 tbsp dark soy sauce 3 small pcs shallots, minced 6 cloves garlic, minced ground white pepper sea salt oil sesame oil Instructions In a soup pot heat oil then sauté garlic and shallots Pour the vegetable stock and bring it to a boil. Add the shiitake mushrooms and banana blossoms then let it simmer in low heat for 20 minutes. Add the button mushrooms and straw mushrooms then simmer for 5 minutes. Mix the tapioca starch, oyster sauce and dark soy sauce in water then pour it into the pot. Add the tofu blocks then bring heat to medium high, simmer for 5 minutes or until soup is thick. Season with sea salt and ground white pepper, drizzle some sesame oil on top then serve while hot. 3.5.3226   Share this:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Share on Skype (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Telegram (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Recommended