A taste of seafood that’s simply good!
Time really flies when you’re having fun! It’s almost two years since we began sharing recipes and stories about reasons why dads can also cook good food. I noticed that these past two years, we’ve shared recipes that are not only from us but from other people as well. We thought that tweaking some of these recipes a bit to suit our taste would be okay.
The recipe today is no exception! It was adapted from Skipper/Sy’s Asian Seafood Noodle Soup but with simple ingredients. Also, because winter is a mere two weeks away, I thought of sharing a recipe for dads and moms whose concern is having a tasty meal that is complete yet within a shoestring budget. Hope you enjoy this as much as my family and I did!
SEAFOOD NOODLE SOUP
½ lb. shrimp, medium size, washed, de-shelled and deveined
2-3 pcs. strips of pork belly (or low salt bacon), cut
1 pack fish balls, cut into two and fried
3-5 leaves from Chinese cabbage, chopped
1/4 cup mung bean sprouts
4-5 pcs. of fresh shitake mushrooms, washed and cut in half
8 cups of seafood stock (a combination of fish and shrimp bouillon dissolved in 8 cups of water)
1 pack of Cantonese style steamed noodles (yellow)
2-3 tbsp of soy sauce
1 tbsp. sesame oil
1 tbsp. vegetable oil
1 tbsp. scallions, minced
2 tbsp. toasted onions
1 tbsp. ground pepper
Salt to taste
How do we do it? Let’s begin by…
1. Preparing the ingredients: set aside noodles, slice and fry the fishballs in oil, chop the Chinese cabbage, wash the bean sprouts, dissolve the fish and shrimp broth cubes in hot water, and slice the pork belly.
2. Warm wok or sautéing pan. Pour vegetable oil then stir fry pork belly, adding some soy sauce until a brownish glaze can be seen at the bottom of the pan then set aside. Note that when using bacon; add a few drops of soy sauce only for additional flavouring. Use the bacon/pork belly oil for sautéing.
3. Split the shrimp into half; add some salt and let sit for 10 minutes. Then fry in wok using the bacon oil for 10-15 minutes until the shrimps turn pink then set aside. Remember not to overcook!
4. Sauté the ginger until the aroma comes out, approximately for 5 minutes. Add onions and caramelize for 3-5 minutes. Here you can actually see the brownish colour that came from the pork belly.
5. Add some of the seafood stock slowly and deglaze the pan. Deglazing adds the pork belly and shrimp flavours to the soup. Add the rest of the stock and boil in high heat. Once stock boils, reduce to medium heat and let stock simmer for 10-15 minutes.
6. On a separate pan, sauté the shitake mushrooms for about 5 minutes until the mushrooms are wilted, add some soy sauce then set aside.
7. Meanwhile, heat a pot half-filled with water. Add some salt and oil then at rolling boil, cook the noodles using a spider strainer basket or spider skimmer for 1-2 minutes.
8. Place the cooked noodles in individual bowls. Add the rest of the ingredients: fish balls, shrimps, pork, Chinese cabbage, shitake mushrooms scallions and some sesame oil.
9. Add to each bowl some seafood stock. Top with toasted onions and scallions. Serve and enjoy!