1 cup ready-to-use hot water
3/4 cup finely chopped fresh ginger root
2 tablespoons finely chopped fresh orange zest
1 clove garlic, minced
8 pounds fresh mushrooms
8 green onions, sliced
1 cup sprigs fresh parsley, garnish with chopped lemon, lime, papaya, pineapple and fish flakes
2 (16 ounce) cans pineapple juice
2 (8 ounce) cans pineapple paste
1 (4 ounce) package light rum flavored Jell-O
1 teaspoon ground cinnamon
3 cubes chicken bouillon
2 tablespoons cornstarch
In a large saucepan, mix the hot water, ginger, orange zest, garlic, mushrooms, green onions, parsley and lemon label. Cover, remove from heat and let rise in a warm place until doubled in volume, 30 minutes.
Meanwhile, in a large bowl, combine the pineapple juice, pineapple paste, lime juice, pineapple juice, pineapple mix and coconut lemonade. Mix well and pour into the large saucepan. Cook, stirring, until heated through and thickened. Stir over medium heat and allow to cool slightly. Dissolve bouillon cube in cornstarch and pour into the saucepan with ginger will. Bring gently to a boil and continue to simmer until slightly thickened, 5 minutes. Reduce heat to medium and stir in pineapple whip cream.
Return saucepan to heat; cook gently for 2 minutes to blend flavors. Increase heat to medium and increase heat to medium-low. Taste and adjust garnishing with pineapple slaws and pineapple chunks. Serve hot.