One-of-a-kind Rose Mushroom! [not photoshopped]


Roses are red,
Violets are blue,
flowers are beautiful,
so does Moku-moku.


Well, I actually grew this Pink Oyster Mushroom in Fukuoka, Japan. I went back to KL last August and brought back a few boxes of Moku-moku to grow and experiment with different climate. I managed to grow it in September. It's not a bonzai, I didn't do anything to create such shape. Coincidentally it grew into a lovely rosy shape. Lucky! 
But now the weather is too cold to grow. 2nd batch didn't make it. Too bad...

Hey don't you try it out and let us know what you get?
Here‘s the link --> www.mokumoku.my
By Mervin

Black Fungus 5 Course Meal Recipe Series : Soup

Do you ever thought of a full 5 Course Meal which included:


1) Soup
2) Appetizer
3) Entree/Salad
4) Main Course
5) Dessert/ Pudding

all are using Black Fungus?

Black fungus is a typical chinese dried good. It is also known as wood ear fungus. When re-hydrated, it expands.

In this first post of the Black Fungus 5 Course Meal Recipe Collection, we would like to share how to prepare your first own dish : Soup


Black Mushroom Soup Recipe
Plant your own pesticide-free fresh black mushroom (www.mokumoku.my)

First of all, you need to prepare the ingredients below:
  • 2 eggs
  • 50g soft tofu
  • 50g black fungus, (you can buy dried black fungus that need soaking and rehydrating or plant your own pesticide-free black mushroom at your home (www.mokumoku.my).
  • 2 tbsp ground pepper
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • Dash of sesame seed oil and salt
  • 1 tbsp chopped spring onion
  • 2 tbsp cornstarch mixture
  • 1 tbsp cooking oil
  • 700ml vegetable soup stock

Directions
  1. Beat the egg in a bowl
  2. Cut the black fungus and soft tofu into thin strips
  3. Heat the cooking oil in a wok, add the spring onion and fry for 30 seconds. Add the soup stock and bring to a boil
  4. Add the tofu and black fungus
  5. Bring the soup back to a boil
  6. Add soy sauce or salt to taste
  7. Add the cornstarch mixture to thicken the soup
  8. Remove from heat and do the egg drop
  9. Place the rice vinegar and pepper into the serving bowl, pour the soup in and mix
  10. Add the sesame seed oil and serve

The spiciness of the soup comes from the ground pepper and the tartness comes from the rice vinegar. You can substitute with apple cidar vinegar or any natural vinegar.


Let's cook your own Black Mushroom Soup and share us your photo and tell us what the soup meant to you below. 
*Besides, share this recipe to your friends and family that you think they need this recipe.