ON COOK­ING

Home & Decor (Malaysia) - - Food Notes -

FOL­LOW THESE POINTERS TO MAKE GOOD YUSHENG (RAW FISH SALAD) GREAT. 1. The lime and pep­per sea­son­ings (pink and green pack­ets) should be sprin­kled over the fish separately, and mixed well be­fore adding all three in­gre­di­ents to the main dish. 2. The op­ti­mal amount of oil used in the dish (por­tion for 10) should only be three tea­spoons. 3. Keep to the orig­i­nal taste of yusheng by only us­ing raw mack­erel.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.