Salt
egg rice soup by Chef Raghu
Clean
and cut squid add into one gallon water add one quarter cup rice, one dozen
water chestnuts, one half pound bark-gwor (white chestnuts), one pound sum-shee
(Chinese taro).Cook for six hours add four tablespoon full Chinese sauce and
one tablespoon salt.Serve with cut boiled eggs
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OHS (Oraange Hospitality Services) Hotel Management
Consultancy, Catering & Events, Hotel Room Bookings. Hire a Chef,
Industrial Kitchen Equipment
For
Catering / Event bookings / ODC or Banquet Stewards
Call:
6361940447 or Mail us on info@ohsblr.com
Website: www.ohsblr.com Whatsapp:
6361940447
