Thursday, October 31, 2013

Seafood Noodles Soup

This is my idea of a lazy meal. Everything can be prepared ahead to be served later.

For busy people out there, I suggest this preparing earlier and keep the soup stock hot in a thermal pot. Heat it up and at the same time blanch the cooked seafood in the stock to heat it up before serving.

Ingredients for Soup Stock:
  • 2 litre Water
  • 3 Chicken Carcass (2 if your chicken carcass is big), blanched
  • 2 piece Dried Sole Fish 扁鱼干, deep fried till golden brown
  • 1 tablespoon Mince Garlic
  • 4 Shallot, chopped or sliced

  • 2 tablespoon Oyster Sauce
  • 1 tablespoon Fish Sauce
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon  Chicken Powder (optional)
  • Salt and Pepper to taste

Additional Ingredients:
  • 600g Flat Yellow Noodles, for 3 to 4 servings
  • Seafood of your choice
  • A bunch of Choy Sum, cut into sections.

How to do it:
  1. Prepare all the seafood that you will be using by cleaning and/or cutting them into smaller pieces.
  2. For prawns, peel the shells leaving the heads and tails intact if you like. Retain the shells for stock.
  3. Have a small pot of water boiling.
  4. Add a pinch of salt.
  5. Blanch all seafood till just done. You can do it in batches; not all at once.
  6. Do not not over cook the seafood.
  7. Strain and set seafood aside.
  8. Sieve the stock and set aside to be used later.
  9. Add a tablespoon of oil in a pot.
  10. Stir fry garlic and onion till fragrant.
  11. Add in the prawn shells and stir fry till all turned red.
  12. Pour in the reserved seafood stock, if using, chicken carcass, fried sole fish and water to make up 2 litres.
  13. Bring stock to a boil before reducing to a simmer
  14. Simmer for an hour.
  15. Add in the the seasonings.
  16. Stock is now ready to be used.
  17. To serving, boil a pot of water.
  18. Blanch some Choy Sum before blanching about 150g noodles.
  19. Drain and place in a bowl.
  20. Place previously prepare seafood over the noodles.
  21. Pour hot soup stock over.
  22. Serve with coriander and red cut chilli if desire.

  • If you are not going to eat the vegetable stems, add them to the stock for simmering. They add sweetness to the stock too.
  • If you want more soup, increase the amount of water used and adjust the seasonings to your taste.

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