ML_HALAL RECIPE_KL_FROZEN FOOD

Yong Tau Foo with ML – Seafood Sushi Series

by | 16 Mar, 2024

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:
15 mins

Cook Time:
10 mins
Total Time:
25 mins
Servings:
4
Yield:
4 servings
ML-Four Colour Roll_Yong Tau Foo Supply_Halal_ML-Crabstick Seaweed Roll

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

by | 16 Mar, 2024

ML-Four Colour Roll_Yong Tau Foo Supply_Halal_ML-Crabstick Seaweed Roll

 

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

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