INGREDIENTS
250 grams hofan (Chinese pasta)
100 grams shrimp
100 grams squid, cut into rings
100 grams fish
Supreme stock
Salt to taste
10 grams cornstarch mixture
Pechay leaves
5 grams sesame oil
PROCEDURE
Cook hofan noodles. Drain and set aside
Boil shrimp, squid and fish separately then add supreme stock. Add salt and cornstarch mixture; stir. Add pechay and sesame oil. Serve hot.
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