Ling Zhi - King of Herb (Cendawan Gano)

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The King of Herb – No. 1 di Malaysia yang mengandungi 100% pati Gano. Harga RM160 termasuk kos post laju.

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Kelebihan dan keistimewaan Ling Zhi sememangnya telah diketahui umum sejak sekian lama. Hasil kerjasama dengan CendawanPucong, produk terbaru daripada rangkaian Cendawan Global ini boleh didapati melalui online dan kepada sesiapa yang berminat boleh membuat pembelian seperti di bawah.
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Bagaimana untuk membuat pesanan?

BAYARAN RM160 UNTUK PEMBELIAN KING OF HERB

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...KE AKAUN :

MAYBANK : 1510-7116-7133
AHMAD HANIZAM BIN ABDULLAH

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CIMB BANK : 0506-0078-123525
AHMAD HANIZAM BIN ABDULLAH

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• NAMA PENUH
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• NO. H/P
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019 758 9774 (NIZAM)

.... KING OF HERB AKAN DIHANTAR DALAM TEMPOH 3 hari bekerja!

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Anda juga boleh dapatkan daripada saya secara offline namun anda perlu maklumkan dua hari lebih awal bagi memudahkan urusan. Bertindaklah sekarang dan jadilah antara pelanggan yang terawal merasai kehebatan dan faedah daripada King of Herb ini!

What: High class fungi

.................................................Risotto with truffles.
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They are expensive, much sought-after and can be found in fine-dining restaurants. JAMES HIPKISS tells us about truffles.
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Weighing and slicing or shaving truffles, carefully.
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Atlantic lobster with truffles, deliciously decadent.

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LIKE gold, truffles are found beneath the earth, and usually in the form of nugget shaped pieces, and their value by weight is not too dissimilar to that of gold, well RM18 per gram in a 5-star hotel restaurant at least!
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However, the one big difference is that the black truffle, unlike gold is edible... And the flavour, ah, how does one begin to explain it?
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First though a little background on the black truffle, and there are grey and white truffles, just to confuse things.
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White truffles are even rarer and more expensive. The black and grey are more common and inferior in taste, the poor relation then. Black truffles are also often known as Perigord truffles as they were mainly found in the Perigord region of France, though they grow in parts of Spain and Italy too.
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The truffle is actually a fungi and the black truffle is only found around the roots of oak and hazel trees, and usually up to 30cm below the surface. Truffles generally grow wild, and are not easily cultivated. Growing wild and underground then, the trick has always been how to actually find them.
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Traditionally, female pigs used to sniff them out as they love the smell and taste of truffles. Apparently they have a similar scent to the male boar!
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But alas given the chance they will wolf them down as soon as they unearth them, now trained dogs, with less of a voracious appetite are taking their place. The harvesting is normally done in late autumn and winter, and they appear in regional truffle markets around January onwards. In appearance the truffle in somewhat underwhelming, black in colour (obviously), knobbly and growing to a size of around 8cm in diameter. The attraction, for truffle lovers, is in its heavenly aroma and taste.
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Actually the taste and aroma of the black truffle are almost impossible to accurately describe. Mushroom is the nearest thing but a fresh black truffle has a far more pungent aroma, a rich earthy scent. As for the flavour, some people actually are unable to smell them at all, however, whilst others may not find the aroma to their liking. The flavour though not strong or powerful as such is quite distinctive, and you will either immediately enjoy it or find it an anticlimax, perhaps a little like when you first tasted caviar.
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Much mystique is attached to the black truffle or Tuber melanosporum to give it its biological name. How long does it keep, how should it be stored, how to prepare it and serve it?
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Many gourmets insist that it should only be eaten fresh, that is less than a month old, the older it gets the less intense its aroma and flavour becomes. It should be stored in a cool slightly damp and airtight place according to some chefs. Others suggest storing the truffle in a jar of Arborio rice, where it will impart its flavour to the rice too, which can later be cooked.
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Some Italian and French gourmet food producers preserve truffles in tins or jars, usually in slightly briny water, though purists would say that some of the flavour and much of the aroma is then lost at the expense of preserving the truffle for months rather than weeks.
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Before cooking or serving as a garnish, the truffle is almost always shaved into very thin slices. It is usually prepared in recipes with subtle-flavoured ingredients, allowing the truffles distinctive flavour to emerge. A risotto, or pasta is popular with shaved truffles in Italy. The French enjoy their truffles in anything from a fine Pate de Fois Gras, to a simple omelette or even in mashed potatoes.
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You can sample two delicious dishes with black truffles at the Pacifica Grill, Mandarin Oriental Hotel in Kuala Lumpur. There is the delightful Risotto Parmegiano di Regiano, which is creamy and aromatic and the Boston Lobster with a mushroom froth sauce and shaved truffles.
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The subtle taste of the lobster in this delicious dish is perfectly balanced with the mushroom and the truffle compliments it.
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Give them a try? Look for them in dishes in gourmet restaurants or fine delicatessen shops, if you wish to cook with them at home. -NST Online

Pakar teknologi cendawan berhimpun

Oleh KHAIRUNNISA SULAIMAN

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Bila bercerita mengenai cendawan apa yang terbayang hanya cendawan tiram kelabu yang popular di kalangan penanam.

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Tetapi sebenarnya terdapat banyak jenis cendawan di negara ini memandangkan biodiversiti yang tinggi.

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Bagaimanapun di negara ini industri cendawan masih di peringkat awal dan masih memerlukan banyak usaha untuk membangunkannya.

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Malaysia yang terletak di kawasan khatulistiwa amat bertuah kerana mempunyai pelbagai spesies cendawan yang berpotensi dimajukan dalam industri makanan dan perubatan.

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Justeru Pusat Penyelidikan Cendawan Universiti Malaya (UM), Persatuan Cendawan Malaysia, Jabatan Pertanian dan Persatuan Alam Sekitar Malaysia (MNS) menganjurkan Persidangan Cendawan dan Foray 2008.

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Persidangan yang membincangkan mengenai pandangan global mengenai industri cendawan akan diadakan pada 27 hingga 29 November ini di Fakulti Sains UM.

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Persidangan berkenaan diharap dapat menyediakan landasan bagi pakar-pakar dari seluruh dunia bagi memindahkan teknologi dan inovasi terkini dalam industri cendawan kepada usahawan tempatan.

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Di persidangan itu, usahawan juga boleh bertukar-tukar idea dan pengalaman dengan mereka yang terlibat dalam industri berkenaan seperti penyelidik dan penanam cendawan.

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Persidangan yang akan membincangkan mengenai sumber cendawan dan peningkatan strain, inovasi penanaman cendawan dan produk cendawan serta pemasaran sesuai dihadiri oleh usahawan cendawan, saintis, perbankan, pelajar dan pegawai kerajaan.

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Acara sepanjang hari:

• Pameran Cendawan Dalam Kehidupan Seharian
• Jualan
• Makanan dan minuman berasaskan cendawan
• Produk - produk berasaskan cendawan
• Pelbagai jenis cendawan segar
• Barangan batik bercorak cendawan
• Demonstrasi
• Masakan resipi cendawan
• Penjagaan kit cendawan segar
• Penanaman cendawan jerami
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• Acara lain yang menarik
  *Peraduan:
  -Mewarna
  -Melukis
  *Kutip & Kenali Cendawan Liar di laluan semula jadi Persatuan Pencinta Alam Malaysia (MNS)
  Ceramah mengenai cendawan
  *Makan Cendawan: Hidup Lebih Sihat dan Ceria oleh Prof. Dr. S.T. Chang
  *Vermikompos dari sisa penanaman cendawan
  *Menjinakkan Cendawan Liar oleh Prof. Dr. Thomas Volk
  *Basidiomycetes: Kepelbagaian, Peranan Ekologi and Potensi Nilai Komersial oleh Prof. Dr. E.B.G. Jones
  Mereka yang berminat boleh menghubungi Persatuan Penyelidikan Cendawan di 03-7967 6714 atau 012-6511509 (Prof. Noorlidah) - Utusan Online

Shiitake Mushroom: High demand for longevity symbol

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ALOR STAR: Amid the lush greenery near the peak of Gunung Jerai lies a farm that produces little miracles known to some as the Asian symbol of longevity.

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It is the highly-flavoured shiitake mushroom (Lentinula edodes) that adds extra zing to many Asian dishes. Also known as the "black forest mushroom" or "Chinese black mushroom", it is popular not only for its meaty, delectable flavour, but also its reputed medicinal benefits.
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The shiitake mushroom has all the essential amino acids in a higher and more concentrated proportion than soyabeans, meat, milk or eggs. It is also rich in essential vitamins and minerals, including A, B, B12, C, D and niacin.

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The mushroom is native to China, but has been cultivated in both China and Japan since pre-historic times. About half of the world's supply of shiitake mushrooms comes from Japan.
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Although it is expensive, the demand for shiitake is growing as more scientific findings support its perceived medicinal properties. To fulfil the increasing demand, and to enjoy the handsome profits, more countries, such as the United States, Korea and Taiwan, have started to grow their own shiitake.

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The shiitake mushrooms in Gunung Jerai are grown in a natural forest environment with a constant flow of spring water and pure air. No synthetic chemicals are used. -NST Online

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Love makes these mushrooms grow

By : Nadia Badarudin

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ALOR STAR: To grow good mushrooms, you have to be a little in love with them.
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"And with shiitake mushrooms, extra patience is needed because of the meticulous cultivation process," said Ooi Chooi Liang the director of Agro Bio-Future Sdn Bhd, the company that runs the shiitake business.

Ooi also described how he and his wife, K. Rajakumari, came to be organic shiitake mushroom farmers on Gunung Jerai.

"Finding the perfect location was not easy. After years of research and experimentation, we found the best spot at the top of Gunung Jerai."

Shiitake mushrooms grow on dead hardwood trees in an environment that combines temperatures of 18o Celsius to 24o Celsius and a relative humidity of more than 85 per cent.

In addition, the location must have daily temperature changes of aboutfive per cent and be misty for most of the day.

Ooi grows his mushrooms on logs specially made from rubberwood sawdust and other ingredients which include wheat, oats, rice and nutrients to put the spawn in.

The sawdust is locally sourced and the spawn imported from Japan.

After harvesting the mushrooms, the used logs undergo a natural process called "vermicomposting" -- breaking down the organic matter with earthworms, producing a nutrient-rich organic fertiliser and soil conditioner called "vermicompost", which is used on the farm to grow organic vegetables.

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Ooi said they grow more than 10 types of vegetables, including lettuce, cabbage, purple cauliflower and radish.

"They are safe to be eaten straightaway because they are pesticide-free. And because the vegetables are organically grown, they fetch higher prices."

The farm was established in 1985, and for the first 10 years production was slow.

But now, all the hard work is paying off , and his son and daughter have left their careers to help their parents.

Their son worked in IT and the daughter was a medical doctor.
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"I'm proud to say we now produce export quality shiitake mushrooms consistently and systematically.
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"Our farm produces an average of 200-300kg of shiitake a day, and it is sold for RM40 to RM50 per kg.

"We export the mushrooms and vegetables mainly to Singapore and we also sell them to some local supermarket chains."

The Oois are exploring other markets for their produce, including Australia and Japan, and looking at expanding the farm.

"At present, we are using only about four hectares out of the 10 we have. We are trying to increase capacity to meet the rising demand for our organic mushrooms and vegetables.

"Of course, we need to do this without felling a single tree or destroying the environment."

Ooi also said he and his green entourage are ready to share their knowledge and expertise with other farmers in the area.

"Agriculture has a lot of potential. We at Agro Bio-Future have proven that it is economically viable if it is done smartly and sustainably." -NST