Recipe: Steamed Enoki

Here’s another recipe from the talented Margarita for all the budding chefs emerging from the MCO!

Steamed Enoki

by Margarita Lee

Margarita Lee


  • 1 packet Enoki mushrooms 
  • 2 tbsp Cooking oil 


  • 1 tbsp Minced garlic 
  • 1 tbsp Spring onion (white part) 
  • 1/2 tbsp Minced ginger 
  • 1 tbsp Oyster sauce 
  • 2 tbsp Light soy sauce 
  • 1/2 tsp Sugar 
  • 3 diced Chillies 
Photo by Margarita Lee


  1. Remove enoki from packet and cut the roots off. 
  2. Arrange on plate and steam for 3 minutes.
  3. Pour away the excess water from the plate after steaming. 
  4. Mix the sauce ingredients in a separate bowl. 
  5. Add the sauce to the enoki.
  6. Heat oil in a pan until simmering. 
  7. Pour the hot oil over the enoki and serve.


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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