Comments on: Fresh Rat’s Ears / Tenga ng Daga

By: Marketman

Marketman — Thu, 25 Jul 2013 05:44:45 +0000

Artmil, yes, here's a 7 year old post on Bam-i, and yes, it has tenga ng daga. And yes, I am in Cebu roughly every other week. :)

By: Artmil

Artmil — Thu, 25 Jul 2013 02:58:00 +0000

MM are you familiar with Bam-i? this is one of the ingredients in it. when in cebu, you should try it.

By: Junb

Junb — Wed, 17 Jul 2013 12:51:38 +0000

here in Singapore they put include it on a chap chai ( local version of chop souey). Noodles, as well as some soup.

By: Denise

Denise — Wed, 17 Jul 2013 03:56:28 +0000

When we lived in Naga, my dad would go out after each thunderstorm and pick these mushrooms from the fallen narra log in the yard. He used them in chop suey, and fun was had by all.

By: chrisb

chrisb — Mon, 15 Jul 2013 03:06:32 +0000

In the first photo it may well be called tenga ng zubuchon but the third photo, looks like tenga ni tutankhamon!
Mila that recipe looks really good, thanks for sharing.

By: Mila

Mila — Mon, 15 Jul 2013 02:56:47 +0000

I just learned a recipe using wood ear (mu er as it’s known in chinese) in a salad. Julienned with snap peas and green chillis (the less spicy kind), blanched for 30 seconds and after being chilled in an ice bath, toss it with sesame oil, black vinegar, light soy, garlic, ginger and a sprinkling of sesame seeds. If you want to add some spice, use some chilli oil or a dusting of sichuan peppercorns. It’s been a good salad to make in this really hot summer in China.

By: Rochelle

Rochelle — Sun, 14 Jul 2013 08:26:09 +0000

I love this with Sotanghon too! :)

By: Khew

Khew — Sun, 14 Jul 2013 07:57:10 +0000

I combine them with broccoli and red peppers in a garlicky stir-fry seasoned with oyster sauce and cracked black pepper. They are also great cooked with chicken, ginger and shaoxing or dry sherry.

By: PITS, MANILA

PITS, MANILA — Sun, 14 Jul 2013 02:06:48 +0000

i remember it with sotanghon too …

By: Mari of NY

Mari of NY — Sun, 14 Jul 2013 01:27:49 +0000

I remember my mom putting this with sotanghon… either a soup or just pancit.