Hey YouTube Family!!
The kids just feasted on a crab boil - to wasn't the best BUT they made it worth it. Since the crab legs weren't that great or very meaty... I am going to use the leftover @Bloveslife sauce to make a special pasta dish! Yummmmmmm
Today's Special Guest:
@Juice Jayy
Go visit @Bloveslife to get this sauce!!
QUESTION: Have you guys ever tried Bloves sauce?
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seafood boil with eggs sauce recipe 在 Zermatt Neo Youtube 的最佳解答
For this video, we went back to Neo’s Kitchen to cook up and destroy a 5KG Collagen Seafood Noodles Challenge! CHU provided us with their Premium Chicken Collagen Soup packs for us to use as the gravy base. These Premium Collagen Soup packs are available at FairPrice Finest island-wide!
We veered from a more traditional Chinese-style seafood noodles by boiling all the noodles, meat and vegetables into the soup, similar to a hotpot. The alternate way would be to cook the meat and vegetables first, cooking the noodles separately (including a frying step), preparing the soup base and then combining them all together.
Thanks to CHU’s Collagen Soup, the soup base was a simple affair of emptying the contents of the pack into a pot. Then, we cooked all the ingredients one after another, which were: marinated pork loin, squid, shrimp, grouper, clay-pot noodles, fish cakes, crab sticks and bok choy. After seasoning to taste with oyster sauce and soy sauce, we topped the Seafood Noodles with an egg mixture that comprised of eggs boiled in the Collagen Soup. Finally, we plated the massive dish onto our giant plate and garnished with fried onions and spring onions. The result was a beautiful 5KG plate of Chicken Collagen Seafood Noodles!
The Collagen Broth was rich and deeply flavoured, reminiscent of a concentrated chicken stock. Surprisingly, while it had a distinct flavour, it was not overpowering nor salty. Using this pre-made pack allowed us to skip the fairly tedious process of creating your own which can involve chicken stock, aromatics and seasonings that you boil for some time. The seafood added a noticeable element to the broth that elevated the richness of it even further. Ultimately, I thought it was close to restaurant-level Seafood Noodles.
This was such a simple dish to prepare and I thoroughly enjoyed my homemade Chicken Collagen Seafood Noodles. The possibilities of what you can make with the Premium Chicken Collagen Soup are endless due to the rich yet not overpowering nature of it, be it a hotpot base, risotto or mui fan. Find it at your nearest FairPrice Finest or order it online!
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seafood boil with eggs sauce recipe 在 The Michelle Chong Channel Youtube 的精選貼文
In this episode, Papa Chong teams up with daughter, Michelle Chong to whip up wholegrain versions of unique Singaporean dishes like Laksa Fried Rice and Foo Yong Kway Teow – all without breaking the bank. You don’t have to be wealthy to eat healthy!
Guest:
Michelle Chong - https://instagram.com/immichellechong/
https://facebook.com/michellechongrocks/
Special Thanks:
Health Promotion Board
Venue Sponsor:
The Eureka Cooking Lab
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Laksa Fried Rice:
Preparation Time: ~ 10 minutes
Cooking Time: ~ 20 minutes
Total Duration: ~ 30 minutes
Serving Size: 4 Pax
Total Cost: about $9.90
Cost Per serving: about $2.50
Ingredients:
1) Cold brown rice - 2½ cups
2) Fresh prawns - 200g
3) Fish cakes, sliced - 2 pieces
4) Bean sprouts - 100g
5) Cucumber, grated (sprinkle some salt and allow water to be released from cucumber & then drain liquid) - 1
6) Eggs, beaten - 2
7) Laksa leaves, chopped - 1 bunch
8) Canola oil - 2 tsp
9) Large onion, chopped - 1
10) Reduced fat coconut milk - 50ml
11) Dried prawns, washed and pat-dried - 1 tbsp
12) Lemongrass, bruised with the back of a knife - 1 stalk
13) Healthier Choice laksa paste - 3 tbsp
14) Salt and pepper, to taste
Garnish:
1) Green onions, thinly sliced
Method:
1) Heat canola oil in a wok. Lightly sauté onion until transparent.
2) Add laksa paste, lemongrass and laksa leaves, fry until fragrant.
3) Add dried prawns and fry for 2–3 minutes.
4) Add low-fat coconut milk, mix well. Then add beansprouts, cucumber and fishcake, and stir-fry with the paste.
5) When well incorporated, add prawns and rice. Fry for about 3 minutes or until prawn is just cooked.
6) Pour in beaten egg and mix into rice. Cook until rice dries out.
7) Add salt and pepper to taste.
8) Garnish with green onions.
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Fried Kway Teow in Creamy Foo Yong Sauce
Preparation Time: ~ 15 minutes
Cooking Time: ~ 20 minutes
Total Duration: ~ 35 minutes
Serving Size: 4 Pax
Total Cost: about $14.90
Cost Per serving: about $3.70
Ingredients:
1) Canola Oil - 1.5 tbsps
2) Wholegrain Kway Teow - 300g
3) Light soya sauce - 1.5 tbsp
4) Hot water - 2 cups
5) Medium prawn, peeled - 12
6) Squid, cleaned and sliced - 150g
7) Toman fillet, sliced - 100g
8) Chye Sim, cut into 10cm pieces - 12 stalks
9) Concentrated Chicken Stock - 2 tbsp
10) Sesame oil - 1tsp
11) Salt and pepper, to taste
12) Corn flour - 4 tbsp
13) Eggs - 2
Method:
1) Heat oil in wok until hot.
2) Add kway teow and light soya sauce. Stir-fry until very hot and well mixed.
3) Remove kway teow to a serving plate and set aside.
4) Boil water in a separate pot. Blanch toman fillet, squid and prawns and chye sim until just cooked. Remove, drain and set aside.
5) Add concentrated chicken stock to the pot and bring to boil. Season with sesame oil, salt and pepper to taste.
6) Add 8 tbsps of water to corn flour to make a paste. Add to stock and heat, stirring until stock has thickened. Break eggs into the sauce and continue to stir.
7) Add seafood and chye sim back into the pot.
8) Place kway teow on a serving plate, pour over seafood sauce and serve at once.
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