Woolworths King Oyster Mushroom
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King Oyster Mushroom
50g dried shiitakes
40ml tamari soy (Gluten free)
1 thumb-sized ginger, grated.
Toast dried shiitakes for 3minutes, until fragrant.
Add into water and bring up to the boil.
Once the water is boiling, strain the shiitakes and reserve the liquid, add ginger, cover with cling wrap and steep for 30mins.
Strain the ginger and season with tamari soy to taste.
1 onion,finely chopped
30g garlic cloves,chopped
30g ginger, chopped
75g palm sugar
15ml soy sauce
10ml worscetier sauce
75ml cooking oil
In the oven at 180 toast sesame oil and walnuts for 5mins, finely chop the walnuts.
Heat up oil and toast garlic and ginger until golden, add onions cook until succulent, add brandy and palm sugar, cook until palm sugar dissolves, adding all the remaining liquids and cook out goucuchang for 5 mins, add toasted sesame and walnuts and stir until combined.
90g macadamian nuts
150g charred green
1 Jalapeño pepper
150ml sunflower oil
90g picked coriander
Fish sauce to season
Sherry vinegar to season
Salt to season
Toast nuts in the oven for 5mins
Burn peppers until charred all around.
In a blender jug add garlic and ginger, and jalapeño.
Clean the peppers once cooled down and add to the jug and add the nuts, add half the oil and blend, add coriander while blending. Loosen with remaining oil if too thick.