Chinese food connoiseurs, assistance needed...
-
Hi, I love chinese food, and I need some help...
1) How do I make the fish paste stuffing found in Yong Tau Foo? Which fish is best for making the paste, what are the other key ingredients and what are the procedures...?
2) The soup in Prawn Noodles, the thin dark soup is mmmmm!!! How do I prepare that?
Please teach me
Thanks
-
ermmm i am not a food pro but i just cook more often then the others. the paste is basically seasonins like pepper , salt , wine , ... to taste and fish meat and plain flour. the mixture of fish to flour gives u the kinda of taste u want. trick is to get the fish meat really boneless and beat the mixture to make it bouncy. save the effort fren , unless its for someone special , they sell the paste in supermarket or wet market.
the prawn mee soup is usally tons of prawn shells , leg bone of pig boil over a long long time to get the correct taste. some times a bit of garlic is put inside to rid the soup of fishy smell. now a days is mostly short cut. theres two trick to it, MSG is cheaper then boiling the soup fo 12 hours, where the heck are you going to get 1 KG of more of fresh , prawn shells. ermmm try to use angka prawns ( red legs) instead of tiger prawns. u note the diff -
yea me like the soup too. i ate at this yong tau fu place hor, really nice, all of them are fried, then the noodle is the laksa beehoon, then some kind of dark sauce, really nice.Originally posted by Bordeaux:Hi, I love chinese food, and I need some help...
1) How do I make the fish paste stuffing found in Yong Tau Foo? Which fish is best for making the paste, what are the other key ingredients and what are the procedures...?
2) The soup in Prawn Noodles, the thin dark soup is mmmmm!!! How do I prepare that?
Please teach me
Thanks -
Oooooooooh okay, thanks Thomie. I've looked around sites and stuff, and alot of recipes for yong tau foo, well all, don't tell you how to make the paste. Most say go to the market and get prestuffed ones
I didn't know the dark soup required a pig leg's bone, gosh, I wish I hadn't known hahahahaah and 1kg of prawn shells, goodness!
Thanks for the help. -
OH where did you eat that ?? and why do you call yourself dumbdumb??Originally posted by dumbdumb!:yea me like the soup too. i ate at this yong tau fu place hor, really nice, all of them are fried, then the noodle is the laksa beehoon, then some kind of dark sauce, really nice. -
oh cuz i am a cs player. then i hv a friend his nick called dumbdumb, then everytime the game starts we all shout "follow the dumbdumb!" and we always win, high morale and cuz he always shield us and eat all the bullets, and manage to kill one or two b4 dying. so we usually win. and i thought that this nick quite cute so i just borrowed it. hee.Originally posted by Bordeaux:OH where did you eat that ?? and why do you call yourself dumbdumb??
i dunno the add exactly but i will get for u ok? its like an old food stall of the 70s or something. then its near bedok i tink. i get the proper add for u -
hehehee you dun really need 1kg of prawn shells, just need enough need a logical amount to the amount of soup you are boiling. remember less shells = boiling longer, more shells = boiling shorter. those black color can be achieve by addind dark soya sauce, amount to taste, type to imagination... like the sweet dark soya sauce can be use to add a touch of sweetness to the soup... removing ... acidic taste... cook according to yr imagination... like lemon grass = refreshing... fragant... ,garlic= pungent...strong..., chilles= thers a lot of types with diff favours.
never follor reciples ... always try and add to your taste.
the pork bone gives it a sweet taste .. theres oso fish bones... chicken bones .. legs.. the list goes
imagine prime prawn mee soup made boiled from live canadian lobster. YUMMILIOUS heheee
my fren told me , theres onli 2 types of people who enjoys good food- the rich and famous ; those who cook them.
guess i fall into the 2nd cat. =(