上汤海皇煲 by Evelyn Lim
https://www.facebook.com/photo.php?fbid=903396549735476&set=pcb.903527233034911&type=1&theater
Recipe -
200g. Grouper (any type of fish should be fined) cut into slices
10 - 12 pcs sweet peas (Amt can be more)
2 stalk. Spring onion
1 carrot cut into slices
200g sea cucumber (scald in boiling water. Drain n cut in small pcs)
12 pcs medium prawn (deshell, leave the head n tail intact , slice the back n devein)
8 big scallop
6 slices ginger
1 tablespoon cornstarch
Seasoning A
2tbsp cornstarch
1/2 tsp salt
1 tsp white pepper
seasoning B
800ml - 1000ml stock
1tbsp. LKK oyster sauce
Put prawn, fish and scallop with seasoning A for 15 minutes. Briefly fry in hot oil (过油）Drain
Heat 1 tbsp oil in the Claypot, stir fry spring onion and ginger till fragrance.
Stir in all the ingredients and mix well. Add oyster sauce and stock bring to boil. Thicken with cornstarch water.
Immediately simmer over low heat once it's reach boiling point n cook for another 2 minutes.
sprinkle 1 table spoon Good quality Hua Tio jiu. (This should be add just before switch off flame)
sprinkle spring onion shreds for decor or whatever deco u can create
Must eat while piping hot ! Bon appetite!
Tips : 1) stock don use the chicken stock, I use Japanese soup base "dashi"
2) can use other Vege if u don eat sweet pea
3) can add roasted pork if u like to eat meat
4) any type of seafood u prefer also can
https://www.facebook.com/photo.php?fbid=903396549735476&set=pcb.903527233034911&type=1&theater
Recipe -
200g. Grouper (any type of fish should be fined) cut into slices
10 - 12 pcs sweet peas (Amt can be more)
2 stalk. Spring onion
1 carrot cut into slices
200g sea cucumber (scald in boiling water. Drain n cut in small pcs)
12 pcs medium prawn (deshell, leave the head n tail intact , slice the back n devein)
8 big scallop
6 slices ginger
1 tablespoon cornstarch
Seasoning A
2tbsp cornstarch
1/2 tsp salt
1 tsp white pepper
seasoning B
800ml - 1000ml stock
1tbsp. LKK oyster sauce
Put prawn, fish and scallop with seasoning A for 15 minutes. Briefly fry in hot oil (过油）Drain
Heat 1 tbsp oil in the Claypot, stir fry spring onion and ginger till fragrance.
Stir in all the ingredients and mix well. Add oyster sauce and stock bring to boil. Thicken with cornstarch water.
Immediately simmer over low heat once it's reach boiling point n cook for another 2 minutes.
sprinkle 1 table spoon Good quality Hua Tio jiu. (This should be add just before switch off flame)
sprinkle spring onion shreds for decor or whatever deco u can create
Must eat while piping hot ! Bon appetite!
Tips : 1) stock don use the chicken stock, I use Japanese soup base "dashi"
2) can use other Vege if u don eat sweet pea
3) can add roasted pork if u like to eat meat
4) any type of seafood u prefer also can
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