Fried Shimeji

  Shiitake

• Prawn Siomay
• Shiitake Bitterbalen
• Shiitake in Oyster Sauce
• Shiitake in Thai Sauce
• Shiitake Omelet
• Shiitake Ragout
• Shiitake Satay
• Shiitake Soup
• Shiitake Steak

  Oyster/Shimeji

• Fried Shimeji
• Mushroom Fried Rice in Pineapple
• Mushroom Pepes
• Mushroom Rendang
• Shimeji Curry
• Shimeji Nugget
• Shimeji Salad
• Shimeji Stew
• Shimeji Sweet Sour
• Shimeji Tempura
• Tom Yum Soup

  Wood Ears

• Fried Noodle
• Hot & Sour Soup
• Mushroom Biscuit
• Mushroom Chicken Meatball
• Mushroom Jelly

  Mix Mushrooms

• Mushroom Cream Soup
• Mushroom Lumpia
• Mushroom Martabak
• Mushroom Salad
• Mushrooms Schotel
• Mushrooms Stir-Fry

  Beet

• Beet Cream Soup
• Beet Ketan
• Beet Layer Cake
• Beet Pudding
• Beet Sponge Cake

   Brown Rice

• Oyster Mushroom Rice
• Rice Pudding
• Sea Bass Fillet Rice

  Sprouts

• Coming Soon

* Serves 2

Ingredients :

• 100 g SHIMEJI
• 75 g sago starch
• 500 ml cooking oil
• 100 g bread crumbs
• 2 egg whites

Methods :

1. Coat mushrooms with sago starch evenly
2. Dip mushrooms into egg whites batter then roll them onto bread crumbs
3. Heat cooking oil and fry mushrooms until golden. Remove and serve