Seafood Emperor Noodle Soup

I was so inspired when I was reading this book entitled "Wagamama: Ways with noodles" by Hugo Arnold. A bowl of noodle can be prepared in so many ways beyond your imagination, yet so nutritious and that caught my attention. Noodle is definite the fast food of today, the pasta of the 21st century as stated by Hugo himself, agreed and the truth. Noodle can be easily cooked, simple. Just softened them in boiling unsalted water, refreshed under cold water then combined with other ingredents. Prepeared in many ways stir fry, in broth, stew, chilled and with varies toppings.


For today's post I would like to introduce a bowl of seafood emperor noodle soup. Here I had used a variety of seafood such as large prawns, fresh mussels, fresh clams, garupa fish slices, greens, emperor noodle and chicken broth.

A bowl of noodle:

2 large fresh prawns
5 large fresh mussels
5 large fresh clams
3 slices of garupa fish
greens
1 dry emperor noodle
350ml chicken stock
seasoning
2 tablespoon chopped coriander leaves

season the prawns, mussels, clams and garupa slices in a bowl. Put the emperor noodle into the boiled unsalted water to softened the noodle. Refreshed under cold water. Place them in a serving bowl.
Placed the prawns, mussels, clams, garupa and greens into the boiling the chicken stock. Do not overcook the seafood. Once cooked, dished them into the serving bowl together with the emperor noodle. Garnished with coriander leaves and serve.


From Steven Cheng

Dine with me......Chef Steven Cheng Part 2

Continuation.....

After the lobster dish, the remainder lobster shell and head were used to braise "yee mee" noodle(mun yee mien). Using the reaminder of this lobster to cook this noodle is marvellous and with the right seasoning, can be very delicious.


I also prepared the eight treasured duck "pak poh ngap" but this time I replaced roast pork with chinese pork sausage. With the right cooking timing and a well prepared ingredient for stuffing, this dish can be a jewel.




Next dish is the Boneless Mackerel "Mo Quet Kau Yee". A simple mackerel fish with an incredible way of preparation. Firstly the mackerel is being deboned and the flesh is then taken out, leaving the skin. Mix the mackerel flesh together with pork meat and seasoning. The seasoned meat is then being stuffed to the fish skin and deep fry. I finished this fish by topping wih special BBQ sauce.

I will stop here for the time being and will continue the last part in my next coming post.

From Steve Cheng