
Peached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé
Dashi is probably one of the easiest and quickest stock to make. It is very flavourful and usually used as a base stock in Japanese cuisine. Peached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé is a original recipe which I created when I decided to go for the cooking audition for Masterchef Singapore Season 2. It not only got me a white apron but also saved me from elimination. I hope to share this recipe with everyone out there and hope you guys will try making it at home.
One thought on “Beancurd Skin Roll (腐皮捲)”
Great recipe! Worth a try..