Add butter and garlic to pan, sautee until it is fragrant. Then add minced parsley.
Add white rice and mix evenly. Add pepper and stock powder, mix evenly, and put it aside.
In a bowl, mix Prochiz Mayo, hot sauce and ketchup.
Cut the fishcake to thin slices.
Put the garlic rice into an aluminum container and stack the fishcakes to cover the top. Then, put the mentai sauce on top of it and finally put Prochiz Quick Melt Slice.
Bake the Mentai rice cheese in the oven with a pan that has a little water for 20 minutes at 150°C until the cheese has melted.
