Shimeji Tempura

  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 1

Ingredients :

• SHIMEJI
• Tempura flour
• Cold water
• Salt

Tempura Sauce Ingredients :

• 100 ml water
• 50 ml soy sauce
• 1 tbs sugar
• 1 tbs ginger, grated
• 1 tbs radish, grated
• 1 tbs garlic, finely sliced

Methods :

1. To make sauce : boil water, then add in soy sauce and sugar, stir well
2. Mix tempura flour with cold water, season to taste with salt, mix well
3. Dip whole mushrooms into batter, then deep fry
4. Serve tempura with sauce, ginger, garlic and radish