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A huge fish head and vegetables cooked in a curry and served with rice or bread. Usually accompanied by a glass of 'cala...
21/11/2021

A huge fish head and vegetables cooked in a curry and served with rice or bread. Usually accompanied by a glass of 'calamansi' or local lime juice. Its origins are in South Indian, with Chinese and Malay influences. In some versions, tamarind juice is added to give a sweet-sour taste.

Originating in the streets, barbecued stingray has become a popular seafood dish served at hawker stalls. The classic ve...
20/11/2021

Originating in the streets, barbecued stingray has become a popular seafood dish served at hawker stalls. The classic version features stingray meat slated in thick sambal sauce – a spicy condiment with diced tomatoes, chilies and shrimp paste as base ingredients – then wrapped in banana leaf to be cooked slowly on a grill.

Stir-fried Hokkien noodles with prawns, slices of chicken or pork, squid and fish cake, seasoned with soy sauce, vinegar...
20/11/2021

Stir-fried Hokkien noodles with prawns, slices of chicken or pork, squid and fish cake, seasoned with soy sauce, vinegar and chili. Each serving comes with sambal sauce and a lime wedge, to tone down the oily taste. The Singapore version uses thick, flat egg noodles.

Broad white noodles fried with black Soya sauce, bean sprouts, fish cake, clams and Chinese sausage. You will find this ...
20/11/2021

Broad white noodles fried with black Soya sauce, bean sprouts, fish cake, clams and Chinese sausage. You will find this dish in hawker centres and restaurants. Skilled chefs will add a smoky taste to the dish by cooking the noodles at a high temperature.

Rice noodles in spicy coconut curry soup with shrimp, fish cakes, egg and chicken meat – a cross between Chinese and Mal...
20/11/2021

Rice noodles in spicy coconut curry soup with shrimp, fish cakes, egg and chicken meat – a cross between Chinese and Malay cuisine. Laksa also has many variants, but the one in Singapore is katong laksa, with cut-up noodles. Cockles and tofu puffs are sometimes added.

Hard-shell crabs cooked in semi-thick gravy with a tomato chilli base. The steamed crabs are partially cracked, then lig...
19/11/2021

Hard-shell crabs cooked in semi-thick gravy with a tomato chilli base. The steamed crabs are partially cracked, then lightly stir-fried in a paste comprising of chilli sauce, ketchup and eggs. Despite its name, chilli crab is not all that spicy. Bread is normally ordered to soak up the gravy, so dig in with both hands!

Steamed chicken served with rice cooked in chicken stock. This all-time favourite dish makes for a quick, fulfilling lun...
19/11/2021

Steamed chicken served with rice cooked in chicken stock. This all-time favourite dish makes for a quick, fulfilling lunch. The quality of chicken stock is crucial to this dish, and you can tell by the steamed rice oozing with flavour and a fragrant aroma. Pour some dipping sauce over the chicken and give it a go.

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