Mushroom Stalk With Teriyaki

Mushroom is probably one of piquant foods that can be easily found around us. But, beware that some of them are belonging to toadstools that inedible or poisonous. The well-known mushrooms usually have a smooth white or scaly brown cap with brown gills. However, for safety reason there is a familiar suggestion to add vinegar. It's said to be able to neutralize the possible poison it may contain.
In rural area, rice field retains a great potential of mushroom habitat, especially on post-harvest time. Wet straw (or soy bean cluster) is good place for its media and so are the dried logs in the garden. When you happen to amble around to the rice field in the morning, you may find overripe mushroom as it has blossomed at the previous night or early evening. However, you still can take advantage those mushrooms. Just take only its stalk, as the cap has been already so delicate. When being cooked, it may be too soft and looks uninteresting. Therefore, select only from the good stalk and you can have it with teriyaki sauce.

Ingredients: a handful mushroom stalk
Sauce:
1 clove garlic (crushed); 1 tbsp slices of Bombay shallot; ½ red chilli; 1 small green chilli; 1 tbsp teriyaki sauce; salt to taste; 1 pc leaf of green onion; 1 tbsp cooking oil; ½ tsp vinegar
Method:
Cleanse thoroughly the stalk and discard any straw pieces affixed on it. Then, slice thinly the garlic, red + green chilli and leaf of green onion. Heat a frying pan and then stir-fry the spices. When it turns fragrant, add the mushroom stalk, teriyaki sauce and vinegar. Mix them once in a while and wait until done. Finally, garnish and serve it.(BTN/029)

Yam Bean, the Most Crispy Tuber

By and large, among the rujak or assorted fresh fruit with sweet sour sauce that widely sold by hawkers with their pushcart, there is ordinarily tuber included in it. If so, it must be yam bean or the locals familiarly know it as bengkoang. Or one may also consume it instantly as a garden-fresh snack. It's overly easy to peel off. Yam bean is a climbing plant of the bean family originating from Central America. However, it does not bear any fruits though it belongs to the beanfamily. On that account, we just eat its tuber.
Other than for consumption, the locals also make it use for filler of penjor or decorative bamboo pole erected on the Galungan holiday. It's suspended along with cassava, sweet potato, water chestnut, taro or the like. These tubers are considered to represent the crops of tubers (pala bungkah) category as a gratitude expression to God. In cosmetic and spa treatment, yam bean is an advantageous ingredient like for lulur scrub. (BTN/029)