Stuffed Cuttlefish Soup
Ingredients
- 300 g Cuttlefish, remove head, ink bag and cartilage, retain heads
- 680 ml Water
- 15 g Cellophane noodles (tang hoon), soaked in hot water
- Stuffing
- 310 g Minced pork
- 225 g Prawns, shelled, deveined and finely diced
- ¼ tsp S alt
- ½ tsp MSG
- ¼ tsp Cornflour
- Seasoning
- 1 tsp Salt
- 1 tsp MSG
- 1 Chicken stock cube
- Garnish
- 2 sprigs Chinese celery
- 2 cloves Garlic, peeled, chopped and fried
- Pepper To taste
Method
Stuff each of the cuttlefish until three-quarter full. Re-attach head.
Use the remaining stuffing mixture to shape into small meatballs.
Boil 680 ml water in a pan.
Add stuffed cuttlefish and meatballs and boil for 3 minutes.
Add seasoning ingredients.
Cut up the cellophane noodles and add to the soup.
Add garnish ingredients and serve in a bowl.
Buah Paya Masak Titik (PAPAYA SOUP)
Ingredients
- 340 g Prawns, shelled, keep shells for stock
- a pinch Salt
- a pinch Sugar
- 900 ml Water
- 55 g Dried prawns, soaked and finely pounded
- 225 g Salted fish bones, cut into small pieces
- 900 g Green papaya, skinned and diced
- 1 handful Sweet basil leaves (daun kemangi)
- Rempah
- 3 Candlenuts, crushed
- 1 tbsp Shrimp paste (belacan)
- 85 g Shallots, peeled
- 1 Red chili
- 1 tbsp Peppercorn or ground pepper
- Seasoning
- 1 tsp Salt
- 2 tsp Sugar
- 1 Chicken stock cube
Method
Grind rempah ingredients into a fine paste.
Marinade prawns with salt and sugar. Prawn stock making; fry prawn shells in 1 tbsp oil.
When cooked, pound shells and then boil in 900 ml water for 5 minutes.
Strain and set stock aside. In an enamel pan, combine dried prawns, rempah paste, salted fish bones, seasoning and prawn stock.
Bring to a boil.
Then add papaya.
Boil over moderate heat until tender.
Add prawns and cook for 3 minutes.
Set aside.
To serve, dish papaya soup into a bowl.
Garnish with sweet basil leaves and sprinkle 1 tbsp lard.
Serve hot.
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