Yong Tau Foo with ML – Seafood Sushi Series
Ingredients:
Sides
| • ML – Four Colour Roll | 1 roll |
| • ML – Crab Stick Seaweed Roll | 1 roll |
| • ML – Hai Wang Roll | 1 roll |
Sweet Sauces
| • Shrimp Paste | 3 tablespoon |
| • Plain Flour | 2 tablespoon |
| • Corn Flour | 1 tablespoon |
| • Taucu | 2 tablespoon |
| • Sweet & Sour Sauce | 2 tablespoon |
| • Sauce Kicap Pekat Manis | 3 tablespoon |
| • Oyster Sauce | 3 tablespoon |
| • Gula Melaka | 4 tablespoon |
| • Salt | To taste |
| • Water | 3 bowls full |
Others
| • Rice Noodle Roll | 12 rolls |
| • Seasame Seeds | Optional |
| • Bawang Goreng | Optional |
Instructions:
Step 1
Slice ML – Four Colour Roll, ML – Crab Stick Seaweed Roll and ML – Hai Wang Roll into 1cm thickness, heat them in air-fryer at 180°C for 4 minutes and set them aside.
Step 2
In a large saucepan, add all the ingredients for the sweet sauce (other than salt), then stir and mix them well.
Step 3
Heat the saucepan over medium heat, stir occasionally to prevent lump. Cook until your desired thickness and add salt to taste.
Step 4
Steam the rice noodle rolls for 3 minutes and cut into desired length.
Step 5
In your favourite plate, put in the rice noodle roll, ML – Four Colour Roll, ML – Crabstick Seaweed Roll, and ML – Hai Wang Roll. Add the sweet sauce on top.
Step 6
Mix well and enjoy!
|
Prep Time: |
Cook Time: 10 mins |
Total Time: 25 mins |
| Servings: 4 |
Yield: 4 servings |
Tags:
ML – Four Colour Roll, , ML – Crab Stick Seaweed Roll, ML – Hai Wang Roll, Breakfast, Lunch, Dinner, Malaysian, Street Food
ML – Four Colour Roll with Spicy Thai Basil Chicken Bento
| Prep Time: 15 mins |
Cook Time: 10 mins |
Total Time: 25 mins |
| Servings: 4 |
Yield: 4 servings |
Ingredients:
Sides
| • ML – Four Colour Roll | 1 roll |
| • ML – Crab Stick Seaweed Roll | 1 roll |
| • ML – Hai Wang Roll | 1 roll |
Sweet Sauces
| • Shrimp Paste | 3 tbsp |
| • Plain Flour | 2 tbsp |
| • Corn Flour | 1 tbsp |
| • Taucu | 2 tbsp |
| • Sweet & Sour Sauce | 2 tbsp |
| • Sauce Kicap Pekat Manis | 3 tbsp |
| • Oyster Sauce | 3 tbsp |
| • Gula Melaka | 4 tbsp |
| • Salt | To taste |
| • Water | 3 bowls full |
Others
| • Rice Noodle Roll | 12 rolls |
| • Seasame Seeds | Optional |
| • Bawang Goreng | Optional |
Instructions:
Step 1
Slice ML – Four Colour Roll, ML – Crab Stick Seaweed Roll and ML – Hai Wang Roll into 1cm thickness, heat them in air-fryer at 180°C for 4 minutes and set them aside.
Step 2
In a large saucepan, add all the ingredients for the sweet sauce (other than salt), then stir and mix them well.
Step 3
Heat the saucepan over medium heat, stir occasionally to prevent lump. Cook until your desired thickness and add salt to taste.
Step 4
Steam the rice noodle rolls for 3 minutes and cut into desired length.
Step 5
In your favourite plate, put in the rice noodle roll, ML – Four Colour Roll, ML – Crabstick Seaweed Roll, and ML – Hai Wang Roll. Add the sweet sauce on top.
Step 6
Mix well and enjoy!
Tags:
ML – Four Colour Roll, , ML – Crab Stick Seaweed Roll, ML – Hai Wang Roll, Breakfast, Lunch, Dinner, Malaysian, Street Food