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MENU FOR WEEK 2
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06TH FEB
- PORK RIB W BLACKCURRENT SAUCE
- STIR FRIED TOFU W ENOKITAKE MUSHROOM
- STIR FRIED SALTED VEG W MINCED MEAT & CHILIES
* (GREEN VEG)
- YU ZHU & WOLFBERRY CHICKEN SOUP
07TH FEB
- SHRIMP PASTE CHICKEN WING
- ASSAME SOTONG
*(STIR FRIED SOTONG W CAPSICUM)/(SLICED FISH W SPRING ONION & GINGER)
- STIR FRIED PA BO CHYE
- WINTER MELON CHINESE BARLEY SOUP
08TH FEB
- STEAMED MINCED PORK W TURNIP
- DEEP FRIED STINGRAY W SOYA SAUCE
- STIR FRIED EGG PLANT W SAMBAL DRIED SHRIMP
*(STIR FRIED EGG PLANT W BLACK VINEGAR/STIR FRIED LONG BEAN W DRIED SHRIMP)
- GINSENG CHICKEN SOUP
09TH FEB
- FRAGRANT RICE WINE CHICKEN
- DEEP FRIED PRAWN W S/S SAUCE
*(ASSORTED MUSHROOM W LEAN MEAT)
- STIR FRIED FRENCH BEAN W PUMPKIN
- GREEN BEANS W TANGERINE PEEL PORK RIB SOUP
10TH FEB
- SLICED PORK W LEEK IN SPICY BLACK BEAN SAUCE
*(SLICED PORK W GINGER & SPRING ONION)
- DEEP FRIED FISH W BREAD CRUMB
- STIR FRIED XIAO BAI CHYE
- CHINESE SPINACH EGG FLOWER SOUP
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