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RECIPES

  • Jelly Fish and Maitake Salad
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  • Steamed Chicken with Maitake and Salted Fish
  • Chicken Rice with Shimeji Sprouts
  • Shimeji Green Mango Salad
  • Shimeji Salade Niçoise
  • Potato and Mushroom Salad with Herb Mayonnaise
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  • Mushroom Pasta Salad with Cesar Dressing
  • Pickled Mushrooms
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  • Mushroom and Prawn Tom Yum
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  • Silky Tofu with Shimeji Topping
  • Fish and Shimeji Hotpot
  • Fish and Shimeji Papillot with Ginger and Soy Sauce
  • Asparagus and Shimeji Stir-fry
  • Mushroom Chicken Curry
  • Vegetarian Curry
  • Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
  • Shimeji Aglio Olio

Potato and Mushroom Salad with Herb Mayonnaise


Main

1/2 packet white shimeji mushrooms
1/2 packet brown shimeji mushrooms
2 cooked potatoes, peeled and cubed
2 cups frozen green peas, blanched
1 onion, halved and sliced
2 boiled eggs, peeled and quartered
chopped herbs for garnishing
100g Kwepie mayonnaise
1 bunch flat-leaf parsley
1 bunch chives
1 tsp capers
lemon juice, salt and freshly ground pepper to taste

  1. To prepare mayonnaise
    Place all the ingredients in a blender and blend until smooth, seasoning to taste. Refrigerate until needed.
  2. Cut away the bottoms of the mushrooms. Give the shimeji a quick fry in a little olive oil over high heat. Place the mushrooms, potatoes, green peas and onion in a mixing bowl and toss with the herb mayonnaise. Add egg and herbs, and serve.

Copyright Hokto Kinoko Malaysia © 2015
  • Home
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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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