Wednesday, March 28, 2012

Takam-Takam Seafood Hofan

Chinese cuisine scrambled with seafood that you delectably
imagine. So sarap!
  • 500 g Hofan (Chinese noodles)
  • 100 g tiger shrimps peeled
  • 100 g squid rings
  • 100 g fish fillet
  • 2 cups fish stock
  • 30 g cornstarch
  • 300 g bokchoy (Taiwan pechay)
  • 1 tspn. sesame oil
  • Salt and pepper to taste
  1. Cook hofan noodles to al dente, drain and set aside.
  2. Blanch separately into oil the shrimp, squid and fish, set aside.
  3. Stir fry bokchoy leaves and sesame oil, set aside.
  4. Stir fry in sesame oil seafood and thicken with cornstarch.
  5. Place pasta on plates over the top with seafood mixture and bokchoy leaves.

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