June 30, 2011
Seafood Noodle Soup with Pickled Sour Mustard
4-5 calamari, sliced
1 piece fish fillet, sliced
Rice vermicelli noodles, pre-soaked in water
1 piece 2-inch ginger, julliened
1 package pickled sour mustard
3-4 cups chicken broth
1 stalk spring onions, chopped
2 ripe tomatoes, sliced
1-2 Tbsp. tamarind powder (Sinigang)
1. Rinse the sour mustard greens well and squeezed off excess water. In a frying pan heat some oil and fry it with some ginger until fragrant for about 8-10 minutes. Remove and set aside.
2. Bring a pot of water to a boil and cook vermicelli according to package instruction. Drain and set aside.
3. Heat chicken broth with rest of ginger and bring to a boil. Add tomatoes, spring onions and tamarind powder. Season to according to your taste. Bring the soup to a fast boil again and add in the fish and cuttlefish to cook.
4. To serve, add noodles into individual bowls and scoop hot broth along with vegetables and seafood on top. Serve warm.