Wednesday, January 30, 2013

Seafood Bee Hoon Soup







My weekday lunch is usually a one-dish soup meal or porridge.  Easy to prepare and light to eat.


Ingredients
(serves 2)

A few fresh prawns, shells removed & devein
Fish fillet, thinly sliced
A few scallops, cut half horizontally (or replaced with some clams)
Laksa bee hoon (for two)
1 tomato, cut into chunks
Some lettuce leaves
Few ginger slices
Homemade stock (or ready-packed)

Method:
1) Lightly marinate the fish slices and scallops with a pinch of salt and pepper while you bring the stock to boil.
2) Add in the tomato and ginger slices.  Bring to boil over high heat.  Add in the laksa bee hoon, followed by prawns, fish slices and scallop.  Cover and bring content to boil.  This takes about a minute or less to cook.
3) Place some lettuce leaves in a bowl and pour the boiling hot seafood bee hoon into the bowl.
4) Garnish with some spring onion and add a dash of pepper. 



8 comments:

  1. Wouw ..... luxury beehoon soup here :) Yummy!

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    Replies
    1. hee... once a while, must pamper ourselves :)

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  2. Hi Fong! Your bee hoon soup looks good. May I know what stock or broth did you use?

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    Replies
    1. I used a combination of ikan bilis, chicken bones and prawn shells to prepare the stock.

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  3. Simple yet an amazing comfort meal!

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    Replies
    1. Yes, my kind of comfort food and I finished up all the soup!

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  4. i enjoy looking at both your baking and cooking posts, because all of them look so tasty! same question about the broth - can you share what kind of combination you use? ie, how many parts ikan bilis, etc?

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    Replies
    1. This is tough, cos I do not use a fixed combination. Really depends on what I have on hand. For this batch of stock, I used the front and back bones from 2 chicken, a rice bowl of ikan bilis and shells from about 5 to 6 large prawns. First, I wok fry the ikan bilis with ginger till fragrant, add sufficient water. Bring to boil, then add in chicken bones (blanched with hot water first). Bring to boil again, then simmer on low heat for about an hour. Sieve to obtain about 1200 to 1400ml of stock. To maximise the amount of stock, I add some more water (about 400ml) to the ikan bilis and bones for a round 2 stock. Boil on high for about 20 mins, then sieve to obtain stock. I use this round 2 stock first. Then, I separately wok fry the prawn shells with ginger till fragrant, before pouring in the round 2 stock. Bring to boil and simmer for another 15 to 20 minutes.

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