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RECIPES

  • Jelly Fish and Maitake Salad
  • Maitake and Prawn Glass Noodle Salad
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  • Fried Shredded Cuttlefish with Vegetables and Maitake (Ju Hoo Char)
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Fried Shredded Cuttlefish with Vegetables and Maitake (Ju Hoo Char)


Main

1 packet Maitake mushroom, cut away bottoms and sliced thinly
3 tbsp cooking oil
50g shredded dried cuttlefish, rinsed and drained
3 cloves garlic, minced
100g belly pork, chicken or prawns
1 big onion, halved and sliced
300g yam bean (sengkuang), peeled and shredded
100g cabbage, shredded
50g carrot, shredded
150ml stock or water
salt, sugar and pepper to taste

  1. Heat the oil in a wok or a large sauté pan over medium heat. Fry the cuttlefish until golden and crisp. Dish out.
  2. In the remaining oil, sauté the garlic until fragrant. Add the meat and fry until cooked. Add in mushrooms and onion, and cook until onion is soft.
  3. Add yam bean and cabbage, and most of the fried cuttlefish, and stir-fry until the vegetables are soft, then add the stock. Bring to a boil and simmer for 10 minutes, stirring occasionally.
  4. Add the carrot and cook for another 5 minutes. Season to taste with salt, sugar and pepper. Garnish with fried cuttlefish.
  5. Serve wrapped in lettuce leaves, or with rice.

Copyright Hokto Kinoko Malaysia © 2015
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Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
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