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RECIPES

  • Jelly Fish and Maitake Salad
  • Maitake and Prawn Glass Noodle Salad
  • Maitake and Chicken Salad
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  • Stir-fried Mixed Vegetables with Maitake (Chap Cai)
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  • Asparagus and Shimeji Stir-fry
  • Mushroom Chicken Curry
  • Vegetarian Curry
  • Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
  • Shimeji Aglio Olio

Stir-fried Mixed Vegetables with Maitake (Chap Cai)


Main

2 tbsp oil
100g small prawns, shelled and deveined
3 cloves garlic, chopped or pound to a paste
2 tbsp preserved soy bean paste (tau cheo)
25g dried lily buds, soaked and knotted
50g (4) dried beancurd sticks, deep fried and soaked in hot water
200g cabbage, sliced
500ml water
50g carrot, cut into flower shapes
1 packet maitake mushrooms, trimmed
30g glass noodles, soaked to soften
salt and pepper to taste

  1. Bring the stock, cabbage, and anchovies to boil. Reduce heat and simmer for about 15 minutes, until cabbage is soft.
  2. Add the maitake and fish balls and cook over medium heat. Cook until they float to the surface.
  3. In a separate pot of boiling water, blanch or cook noodles. Divide cooked noodles among two serving bowls. Ladle cooked fish balls, maitake, cabbage and soup stock over. Garnish with spring onion.

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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