Dancing Chef Cream of Chicken & Mushroom – 1 packet
Shrimps – 100g
Squids (Cut into rings) – 100g
Fish (Cut into cubes) – 100g
Onion (Shredded) – 50g
Button mushroom (Sliced) – 6
Butter – 3 tbsp
Rice – 400g
Smilla Cheddar (Shredded) – 100g
Water – 200ml

1. In a heated Blanc wok, melt the butter and stir-fry onion till fragrant.
2. Add shrimps, squid, fish and mushroom and stir-fry together.
3. Add Dancing Chef Cream of Chicken & Mushroom together with water and stir well.
4. Fill cooked rice into Blanc baking tray then pour seafood mixture on top of the rice.
5. Add shredded Smilla cheese on top. Bake in preheated Turbo Oven at 190°C to 200°C for 20 minutes till cheese melts and turns golden brown.

佳味鸡肉蘑菇浓汤 – 1盒
虾仁 – 100克
苏东(切圈) – 100克
鱼肉(切块) – 100克
大葱(切丝) – 50克
蘑菇(切片) – 6粒
牛油 – 3汤匙
白饭 – 400克
Smilla 芝士丝 – 100克
清水 – 200毫升

1. 将镬烧热,加入牛油溶解,然后加入大葱丝炒香。
2. 加入虾仁,苏东,鱼肉和蘑菇一起炒香。
3. 加入佳味鸡肉蘑菇浓汤粉炒匀,然后加入清水拌匀。
4. 将预先煮好的饭放入烘盘里,并淋上海鲜酱料。
5. 上面洒上Smilla 芝士丝,用家宝烤箱190°C-200°C烘约20分钟至金黄色即可。

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