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Ingredients Jump to Instructions ↓

  1. 250 g 50 g 50 g 6 pcs

  2. 2 tsp

Instructions Jump to Ingredients ↑

  1. Blanch all ingredients in boiling water. Drain. Stir-fry all vegetables in 2 tbsp oil. Stir in Lee Kum Kee Soup Base For Fish & Cilantro Hot Pot and heat through.

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