Cuisine
Japanese
Time
15 min
Servings
3 people people
• Slice the corn on the cob length ways in quarters using a very sharp knife.
• Boil the corn on the cob ribs for 10 minutes.
• Combine the miso butter ingredients in a pan over a medium heat and melt.
• Coat the corn on the cob with the miso butter glaze then place under the grill on a high heat for 5 minutes to char. Serve
Menu: Gado-Gado, Beef Rendang, Ayam Taliwang, Sate Ayam Madura, Nasi Kuning, Klepon
7 Spaces Left
Menu: Gyoza, Broccoli Goma-ae, Vegetable Okonomiyaki, Chicken Yakitori, Kushikatsu
2 Spaces Left
Kung Pao Prawns, Salt & Pepper Squid, Egg Fried Rice, Steamed Sea Bass with Chilli & Crushed Soybeans
8 Spaces Left
Menu: Rojak Salad, Kaptains Chicken Curry, Char Kway Teow
10 Spaces Left
Menu: Jungle Curry, Thai Fish Cakes, Flash Fried Morning Glory, Son in Law Eggs, Steamed Jasmine Rice
5 Spaces Left
Menu: Siu Mai, Glutinous Rice in Lotus Leaf, Pork Wontons, Jiao Zi, Hor Fun
11 Spaces Left
Menu: Hanoi Fried Fish with Turmeric & Dill (Chả Cá Lã Vọng), Bánh Xèo, Nước chấm dipping sauce , Shaking Beef (Bò lúc lắc)
10 Spaces Left
Menu: Jiao Zi, Vegetable Chow Mein, Hunan Spicy Beef, Steamed Sea Bass with Chilli & Crushed Soybeans, Stir Fried Green Beans with Chilli Hoisin, Fujian Fried Rice
11 Spaces Left
