Pork Stuffed Mushrooms with Oyster Dipping Sauce

Preheat the oven to 180?C. Finely chop the sage, thyme and marjoram leaves together. Add the herbs, egg, salt and pepper, 1 tbsp ketjap manis, 1 tbsp light soy sauce and pine nuts to the minced pork and mix well. Paint or spray the mushrooms with olive oil then form the pork mix into a ball and mould onto the top of the mushroom in a dome shape. Place on a flat tray with shallow sides (some juices will come from the mushrooms). Place in oven for about 40 minutes (depends on size of mushrooms and depth of meat mix). Test with a skewer at 30 minutes to judge cooking time remaining. Prepare the dipping sauce by mixing oyster sauce, remaining ketjap manis & soy sauce, and fish sauce. When pork and mushroom is cooked through sprinkle grated cheese over each and place under the griller until the cheese is melted and bubbling. Meanwhile warm the sauce gently on the stove or in the microwave oven, it is meant to be warmed but not boiled or reduced. Serve with your choice of vegetables, a light crunch stir fry works well as do fresh asparagus and whole steamed baby potatoes. Serve the dipping sauce in a separate bowl to be used according to individual taste.