Fried Rice Vermicelli with Crispy Fish Fillet
• 150g EKA BIHUN TRADITIONAL, soaked to soften, drained • 300g fish fillet, seasoned with salt and pepper • 5 tbsp oil • 2 tbsp chopped garlic • 100g long cabbage, sliced • 100g carrot, shredded
Seasoning sauce (mixed): • 2 tbsp light soy sauce • 1 tbsp dark soy sauce • 1 tbsp oyster sauce • ½ tsp pepper • ½ tsp sesame oil • 200ml chicken stock
(2-3 hidangan)
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