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经过 NATURA Magazine.
1. Blanch the lamb to get rid of residue; drain and set aside.
2. Add lamb, white peppercorn, old whole garlic and Eu Yan Sang Bak Kut The Herbs to water and bring to boil.
3. Slow cook on low fire for an hour or until is tender.
4. Poach somen, tao pok cubes and enoki. Add salt to taste.
5. Combine soup and somen in a bowl, garnish with coriander. Serve.
Recipe courtesy of Chef Sam Ang Tian Hock. This article first appeared in NATURA magazine issue No.8. Find NATURA at Eu Yan Sang retail outlets, newsstands and major bookstores in Singapore.
简单食谱,为您的晚餐带来乌鸡白凤丸的种种好处。
更好的品尝燕窝?与你分享同乐饮食业集团行政总厨Martin Foo的美味燕窝食谱。
方便使用的补肾草药食谱