I noticed many people sharing about the soup restaurant which I always patronise in JB, by the name of 汤师傅 has arrived in Singapore recently. I vaguely remember the soups at this particular restaurant are richly filled with collagen and is well known for the high nutritional value with many healthy herbal ingredients being used.
And since I have painstakingly prepared a huge pot of home-cooked stock for over 6 hours during the weekend, I thought I would need to put it to good use by preparing something soupy too, akin to those which I have enjoyed from 汤师傅 in JB during the CNY prior to this ! As a very random cook who doesn’t need a festive season to enjoy festive foods, I prepared a very nutritiously delicious Fish Maw and Sea Cucumber Seafood broth.
Since the preparation is relatively simple, it can literally be prepared at anytime of the year now without having to wait for CNY. The gist of this dish probably lies in the home-cooked stock which beats using pre-packed ones by a million times.
Richly filled with collagen and nutritional value, this premium soup is bound to make an all-time favourite in the family, particularly amongst the ladies because fish maw is presumably known to be good for the skin !
Grab fresh sea cucumber and seafood from PurelyFresh online to serve up this soup today !
So am I glad that today’s work day is finally over ! The dreadful monday blues has gotten into me so badly that I am craving for the soup again ! Enjoy !!
- 1 ready deep-fried fish maw
- 1 pc fresh sea cucumber, approx. 300g (I got mine from Purelyfresh here.)
- 10 pcs fresh prawns, de-shelled and leaving the tail intact
- 2 squids, scored and cut into pieces
- 1 pack hon shimeiji (brown beech) mushrooms
- 3 tbsp diced crabmeat
- 3 bunches of spring onions, cut into sections
- 2 whole garlics, cruhsed
- 3 thick slices ginger
- 1 tbsp corn flour (1/2 tbsp to be rubbed together with the prawns and ½ tbsp for the squids)
- 2 tsp tapioca flour
- 3 slices ginger
- 1 tbsp shaoxing huatiao wine
- 1L water
- 450ml stock (can be home-made or chicken stock)
- 1 tsp dark soya sauce
- 1 tsp light soya sauce
- 1 tbsp shaoxing wine
- ¼ tsp pepper
- dash of sesame oil
- Scoring the squids : Make criss cross patterns in the inside of the squid before cutting into smaller pieces. This is to allow the squids to curl up when it's cooked.
- Soak fish maw in some cold water to soften before cutting it into sections.
- Heat up 1L of water with Seasonings I and allow it to boil. Scald the fish maw briefly in the boiling water. Drain well and set aside.
- Next, add the sea cucumber in the same pot of water over low heat for another 10 minutes. Drain well.
- Cut the sea cucumber into pieces and set aside.
- Heat up 1 tbsp of oil in a deep pan and saute the garlics, gingers and half of the spring onions (try to use more of the white parts as much as possible) until aromatic.
- Add in the fish maw and mushrooms.
- Add in Seasonings II followed by the sea cucumber and allow the broth to simmer till it boils.
- Add in the prawns and squids.
- Once the prawns and squids turn slight reddish, add in the tapioca flour.
- Once the broth starts to thicken, add in the rest of the spring onions.
- Add in the diced crabmeat. Stir to mix well.
- Drizzle with some sesame oil before serve. Garnish as desired and serve hot.