Natural Dried Malaysian yellow fungus 馬來西亞黄耳
Couldn't load pickup availability
馬來西亞黄耳 refers to Malaysian yellow fungus or yellow ear fungus, scientifically known as Tremella mesenterica. Often used in Chinese and Southeast Asian cuisines, yellow ear fungus is appreciated for its gelatinous texture and mild flavor. It is commonly added to soups and desserts and is also known for its health benefits, especially in traditional Chinese medicine, where it is believed to support skin health and hydration.
Key Characteristics of Malaysian Yellow Fungus:
1. Jelly-Like Texture: Yellow ear fungus has a soft, gelatinous texture that becomes slightly chewy when cooked, adding a unique mouthfeel to dishes.
2. Mild, Slightly Sweet Flavor: Its neutral flavor makes it versatile, easily absorbing the flavors of the ingredients it is cooked with.
3. Bright Yellow Color: Yellow fungus is naturally golden-yellow to bright orange, which adds a distinctive appearance to dishes.
Package: 300g
Health Benefits
Malaysian yellow ear fungus is highly nutritious and has several health benefits:
• Rich in Polysaccharides: Yellow fungus contains polysaccharides that are known for their immune-boosting and anti-inflammatory properties.
• Skin Hydration: Traditionally, it is believed to promote skin hydration and elasticity, making it popular for its “beauty-boosting” benefits.
• High in Fiber: Yellow fungus is a good source of dietary fiber, supporting digestion and overall gut health.
• Low in Calories: It is low in calories, making it suitable for those who want to add bulk and nutrition to their diet without extra calories.
Cultural Significance:
In traditional Chinese medicine, yellow ear fungus is often referred to as the “moisturizing mushroom” and is valued for its cooling properties. It is commonly used in summer dishes or as a remedy for dry skin, as it is believed to help balance internal heat and promote hydration.
In summary, 馬來西亞黄耳 (Malaysian yellow ear fungus) is a mild-flavored, jelly-like mushroom that is widely used in desserts and soups for its unique texture and health benefits. It is popular for promoting skin hydration, supporting immune health, and enhancing the flavor and appearance of both sweet and savory dishes.
Cooking techniques
Malaysian yellow ear fungus is versatile and used in various culinary preparations:
• Dessert Soups: Yellow ear fungus is often used in sweet soups with ingredients like red dates, goji berries, lotus seeds, and rock sugar. It is commonly enjoyed as a cooling dessert in Southeast Asia.
• Herbal Soups: It is also added to herbal soups, where it provides a gelatinous texture and is believed to bring moisture and cooling properties.
• Stews: Yellow fungus can be included in stews for a thick, nourishing consistency that complements both savory and sweet flavors.
• Salads: In some Southeast Asian recipes, yellow ear fungus is lightly blanched and tossed with other ingredients in salads for added texture.
Preparation Tips:
1. Soaking: Dried yellow ear fungus should be soaked in warm water for about 20 minutes until it becomes soft and gelatinous.
2. Rinsing and Cutting: After soaking, rinse the fungus thoroughly to remove any impurities. It can then be cut into smaller pieces as needed.
3. Cooking: Yellow ear fungus should be simmered gently in soups or desserts. It doesn’t require long cooking times to achieve its desired texture.
Way of Storage：
Place it in cool and dry place. If it is to be stored for some time before serving, it should be sealed and place in refrigerator (0-8˚C)
Our Promise
- No additives added
- Made in Malaysia
*This is a Conditionally Returnable Product