#prawn soup

[buffetlicious]

My youngest brother invited us to celebrate Mother’s Day (母亲节) with a meal at Fu Lee Seafood (富俐海鮮). This year, the tze char (煮炒) stall had came out with a set menu for the special occasion and we decided to go for it.

The very first dish to be served was this Premium Ocean Harvest Porridge (尊贵海洋珍馐粥). It is more like Pao Fan (泡饭) as it consists of rice soaked in broth brewed from pork, fish bones and prawn, served with seafood, and crispy rice. The seafood is just butterflied prawns and clams with crispy rice puffs sprinkled on top but everyone loves it, nonetheless.

This Fish Maw Egg Soup (鱼鳔蛋花汤) was an add on order and not part of the set menu. The starchy soup is choked full of sliced fish maw, mushroom and crab meat. The must have condiments to go with the soup are black vinegar and white pepper. The only complaint was that it was too gooey.

Wasabi Mayo Coated Prawn Balls (芥末脆虾球) are actually whole prawns dusted in flour and deep-fried in hot oil before getting coated in a mixture of wasabi and mayonnaise. The prawns remained crispy on the outside and succulent on the inside. The sesame seeds and wasabi mayo giving the shellfishes a nutty, spicy and savoury notes. The green and red apple salad added a refreshing finishing touch to the overall dish.

Seafood Yam Basket (佛钵飘香) was also a separate order. It is a mashed yam ring or taro basket deep-fried then filled with separately stir-fried ingredients. The prawn, fish, squid, cashew nuts and vegetables are overflowing from the top. Underneath the yam basket is a nest of crispy deep-fried rice vermicelli.

As the server placed the plate on the table, everyone’s attention was momentarily fixed on the stack of Strawberry Glazed Iberico Pork Ribs (黑猪草莓一只骨) pile on high in the plate surrounded by strawberry halves and an edible wafer flower. The sticky meat is tender and savoury sweet, well-liked by all of us. No strawberry taste detected on the ribs unless you ate it with the berries!

The Surf & Turf (富俐双拼) was a combination of crispy prawn fritter and smoked duck breast with sesame sauce. The fritter did not come with whole prawn but minced or chopped up prawn meat with other ingredients mixed inside. The filling itself is nothing to shout about but the extra light and crispy batter is to die for.

The next dish is Golden Silk Tofu with Pumpkin Velvet & Yam Crisps (金丝南瓜豆腐). Silky bean curds deep-fried sitting in a pool of pumpkin sauce and littered with crispy shoestring taro fries. I enjoyed the savoury sweet pumpkin sauce clinging to the soft and fragrant fried tofu punctuated by crunchy taro fries.

Wok Fry Yangtze Nai Bai with Truffle Mushroom Sauce (松露蘑菇酱烩奶白菜) came served with a medley of sautéed mushrooms over blanch nai bai which is a different variation of the bok choy. Also referred to as milk cabbage, it is mildly sweet yet crunchy with dark green leaves and milky white stems. That is how the name "milk cabbage" came about. There was supposed to be truffle in there but I don’t remembered tasting the unique flavour.

By the time the Crispy Chicken with Signature Glaze (风沙香酥鸡) was placed in front of me, I am already quite full. The glaze was not brushed onto the chicken but spread out on the plate. The chicken itself was crispy but bordered on the dry side. That signature sauce seems like a borrowed recipe from the roasted suckling pig’s sauce, popular in Singapore which isn’t bad at all.

When you have fresh fish, the best cooking style is to cook it with minimum ingredients like this Steamed Red Grouper with Garlic (蒜蓉蒸红斑). Steaming it let you savour the sweetness of its flesh and the superior soya sauce imparted it salty flavour to enhance the dish. Both spring onions and crispy garlic served to add flavour and texture to the already delicious fish.

To summarize the dinner, everyone enjoyed it thoroughly and we are already considering coming here for our Chinese New Year reunion dinner next year. The only complaint would be that the dishes were served too quickly one after another and there isn’t space on the table to accommodate so we have to rush to finish the earlier dishes to make way.

[waspgrave]

got so nervous during my interview i started describing diversity as a tasty people soup so pray for me lmao

[foodshowxyz]

Classic Clam Chowder with Seasoned Shrimp Topping

Ingredients 🦐 For the Seasoned Shrimp:

200g (1/2 lb) shrimp, peeled and deveined

1 tsp paprika

1/2 tsp garlic powder

Salt and pepper, to taste

1 tbsp olive oil

🍲 For the Clam Chowder:

2 cans (6.5 oz each) chopped clams, juice reserved

3 cups fish or vegetable stock

200g (1/2 lb) potatoes, diced

1 onion, finely chopped

2 celery stalks, chopped

2 garlic cloves, minced

1 cup heavy cream

3 tbsp all-purpose flour

4 tbsp butter

Salt and pepper, to taste

Fresh parsley, for garnish

Preparation Time & Cook time Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes

Estimated Calories and serving portion Calories: ~350 per serving (serves 4)

Instructions

Season the shrimp with paprika, garlic powder, salt, and pepper. In a skillet, heat olive oil over medium heat and cook shrimp until pink, about 2 minutes per side. Set aside.

In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Cook until softened, about 5 minutes.

Stir in flour and cook for 1 minute. Gradually add the stock and clam juice, stirring constantly.

Add diced potatoes, bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Add clams and cream. Cook for another 5 minutes. Season with salt and pepper.

Serve the chowder in bowls, topped with seasoned shrimp and garnished with fresh parsley.

[chiquilines]

They're dancing to me enamoro de ella if you even care

[menaqueen]

After blood test and briefing from Dr. Patricia Cheong Yonnie . Very hungry go Tin Tai Fong for lunch.

[noodlesnatcher]

Rice + Broth, I think, is the best thing that man has ever conceived

[hivernal-stims]

Source

[daisychainsandbowties]

i think i should be able to make my friends food if they’re sick i think they should phase out this so-called ‘distance’ thing and let me make soup for everyone in a couple of really big pots i think this is only fair

[buffetlicious]

Mum deshelled some pretty large tiger prawns to prepare her Spicy Prawns with caramelized onions. The plate of leftover Roasted Chicken and the gravy is thrown back into the wok to heat them up. Another leftover dish is this Pork & Shrimp Dumplings. The rice consisted of plain white rice mixed with the flavoured chicken rice.

[happi-meals]

Made sinigang for the first time the other night!

🦐🥬🥣🍅🧅

Lola taught me how but i forgot her specific instructions for seasonings. Lol mine turned out to be a bit more tart than her batch, so next time ill prolly add a lil sugar. But it was still a very good soup! I used the same veggies she used: cabbage, tomatoes, and onions.

I ate my bowl on a bed or rice, though not the 'basmati' kind lola has (I'll def buy that one day!).

I followed the instruction as closely as possible on the back of the sinigang mix packet, so i boiled the water then added the chopped tomatoes and onions. Next came the cabbage and the seasoning packet, which needed to be boiled at a higher temp (likely to break down the cabbage abd dissolve the seasonings).

Then, the prawns!

Im ngl, while the heads on the prawns dont bother me (in fact I eat the entire prawn, including the skin and tail), it was something about touching them and their uncooked texture that gave me a little ick LMAO. I got through it but my brain was repeatin 'dead bugs, dead bugs' at some point, which they did feel like bc of their exoskeletons and antenae. But i quickly got over it, esp as i rinsed the ice from them. They cooked so quickly it suprised me too! Almost instantly they turned that iconic red when they landed in the water.

Their color when uncooked is very cool. Id love to make a rainbow collage from various food stuffs ive photographed. This will def go on the 'end spectrum' where grey meets brown and black!

Anyway! The meal was great! I made the entire serving size the package provided, which was around 8 servings. I saved the rest for the freezer and have been eating the leftovers for a few days now. I love the meal as its so easy, yummy, and filling! It lasts so long with just one packet and all i do to re-prep it is just boil it in a pot on the stove :-)!

[waspgrave]

Telling myself not to freak out bc I have The Second Interview tomorrow but um…heehee…i

[insert-food-url-here]

Garlic butter prawns on flatbread, served with soup and a salad.

[theramenrater]

Prawngasm

[menaqueen]

[aro-aizawa]

by nature, i'm a picky eater. i have texture issues w some stuff and im v sensitive to tastes i don't like, so my food will often be very repeative. however it's not that i'm against trying new things, or re-trying them, it's the fact that i am also 1: broke, so i can't afford to buy stuff that i won't like and thus won't eat (bc i also coincidentally can't force myself to eat things i don't like) and 2: hate wasting food. i will almost definitely over-eat rather than waste food. it's also why i get intimidated if my plate is too loaded with food. the only time i'm even vaguely okay with not eating everything is if there's enough for another meal so i save it for leftovers.

[angsarapblog]

Copycat Le Shrimp Ramen