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RECIPES

  • Jelly Fish and Maitake Salad
  • Maitake and Prawn Glass Noodle Salad
  • Maitake and Chicken Salad
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  • Fish and Shimeji Hotpot
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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

Fish and Shimeji Hotpot


Superior stock

2 old chickens, cut into pieces
60g dried scallops
1 tsp whole white peppercorns, crushed
4 litres water
1-2 tbsp Chinese rice wine (optional)
salt and pepper to taste

Garlic oil

100ml light cooking oil
1/2 packet cloves garlic, finely chopped

Main

1.5kg Chinese long cabbage
1 packet white shimeji mushrooms
1 packet brown shimeji mushrooms
500g white fish fillet, sliced
assorted fish and seafood balls
noodles, scalded
chopped coriander leaves

  1. To prepare stock
    In a stock pot, bring the chicken, scallop, peppercorn and water to boil. Cook for 10 minutes, and lower heat to simmer for 3 hours. Season to taste and strain the stock.
  2. Bring the stock back to boil, add cabbage, and cook for 15-20 minutes, or until soft.
  3. To make garlic oil
    Heat oil over low heat and fry the garlic until golden brown. Remove the garlic and oil to a small bowl.
  4. To start the hotpot
    Fill a claypot ¾ full with the stock and cabbage. Add the mushrooms, fish, fish balls and noodles as desired, bring the stock back to boil, and serve with a drizzling of garlic oil. Refill as needed.

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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