Make your "shiong tong"

Get a crunchy sea cucumber, I suggest a good "zhu po sam"..

If it is a dried sea cucumber, put inside water and steam it for 1.30hour - 2 hour.. let it cool, change new water and keep inside fridge..repeat again the next day

Do this steam, cool and keep inside fridge until the sea cucumber become bouncy to your finger touch..

Open the sea cucumber and clean inside with a spoon..

P/s : do not have any oil spill into the sea cucumber or any rice inside the water or else the sea cucumber will spoil..

Now u have your sea cucumber nicely expanded..

Bring the "shiong tong" to double boiler, put in what u want to put, eg dried scallop, black chicken, Chinese bacon(not too much or else too salty), fish maw, abalone, etc etc..

Slow cooking for like 4 - 8hours..and finally add in the sea cucumber 30minutes - 1hour before the soup done..if add too early the sea cucumber will become too soft or might melted completely depending on how soft u expand the sea cucumber earlier..

Fish Head Noodle Soup with Grouper Fish



If the youtube link is not working click here



Ingredients

1 Grouper (600g – 800g, the larger the merrier!)
50g of dried turbot fish
50g sliced ginger
1/2 tablespoon of white pepper
300g red tomatoes
1 head of chinese cabbage
N/A Coriander for garnishing
N/A Spring Onion for garnishing
N/A cooking oil
Salt to taste
Fish Sauce to taste
Chinese Shaoxing wine for extra flavor and complexity
Root of coriander (optional)


Step by step instruction here;
Grouper Fish Soup Noodle

This post has been edited by leggedy: Apr 9 2018, 09:39 PM

Found this on Youtube - Crispy Skin Chicken Rendang Recipe