Yam Het Yang:

mixed salad of grilled maitake mushrooms,celery and shallots

 

Grilled maitake mushrooms:
Season mushroom heads with sea salt and oil
Place maitake mushroom heads in a hotel pan lined with a rack.
Cook in the oven at 350 degrees till half way done
Place wire rack on a high heat grill and use it to char the mushrooms they should turn slightly golden brown and crispy
Check for seasoning.they should taste smoky,earthy and well seasoned.
Garlic chips
Slice large cloves of garlic.make sure that they are not paper thin
Boil sliced garlic till it turns translucent
Deep fry at 300 degrees gently till golden brown.
Cool over paper towels and quart up and seal with plastic wrap
 

Assembly:
Grilled maitake mushrooms 3 oz
Young celery leaves
Sliced thai chili
Sliced shallots
Garlic chips
Fried shallots
Fish sauce 1tsp
1 lime cut into wedges or cheeks
Cilantro sprigs
Meat powder one pinch
Place the mushrooms in a bowl
Add the celery leaves,thai chili,sliced shallots
Squeeze the lime juice,add the fish sauce and the meat powder
Mix gently and place in a salad plate
Garnish with garlic chips,fried shallots and cilantro sprigs
The salad should be earthy,and smokey but still refreshing from citrus and herbs