| 烹调法 Method of Cooking | [A] 港蒸, [B] 菜脯蒸, [C] 娘惹蒸, [D] 泰式, [E] 潮州蒸, [F] 酱蒸, [G] 油浸, [H] 红烧 |
|---|
CNY Fresh Fish
N068 红皂
RM100.00
per kg
烹调法 Method of Cooking
- (A) 港蒸 HK Style
- (B) 菜脯蒸 Pickled Radish
- (C) 娘惹蒸 Nyonya Style
- (D) 泰式 Thai Style
- (E) 潮州蒸 Teochew Style
- (F) 酱蒸 Spicy Bean Paste
- (G) 油浸 Soft-fried w. Soya Sauce
- (H) 红烧 Sweet & Sour
