扁肉 ( 福州读 piăn nǜ ) 是砂拉越 福州贯籍的食品。有卖干捞面的档子,多数都有卖扁肉。扁肉是以面粉皮包裹着剁啐的馅料,以水煮熟后,干捞、清汤皆可。
扁肉 过了大海就变成了云吞。红毛人叫它wonton。
Ongzi believes that cooking is a basic instint, yet can be perfected through experience. One need not to be a master chef to cook. However some common-sense, simple logic and lots of love are essential to handle a stove. In kitchen, everyone is a teacher, at the same time, an apprentice.
Acar Sarawak is somehow different from the rest of the acar available in other part of the region. The main ingredients of acar Sarawa...
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